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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Tomato Garlic Chutney

Tomato garlic chutney is a slight variation of the regular tomato chutney/thokku. Generally we won't add garlic in thokku. But few garlic pods with tomato tastes good. Try it out!
Serves : 2

Ingredients:

Tomato - 2 (big)

Garlic - 5 to 8 (medium size) pods

Red chilli - 3

Salt - as needed

Fenugreek seeds - 10 nos (crush it in muncher)

Seasoning:

Gingelly oil

Mustard

Curry leaves

Method:

Roughly chop tomatoes and garlic. Add to mixer with red chilli and salt. Grind it to a smooth paste without adding water. 

Heat gingelly oil in a pan and add mustard. When it splutters, add curry leaves. Then, add tomato paste and let it boil for 5 minutes. At this time, add crushed fenugreek seeds and mix well. Close the pan and let it boil till oil oozes out. 

You can also refrigerate this as a thokku for one week if enough oil is added. Tastes yummy with idly/dosa/ven pongal/kichadi/upma. 

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Ellu Chutney (White sesame seeds chutney)

Ellu chutney was kind of new to me when I first heard people saying it. So I tried this in the same way as peanut chutney. It turned out good and I liked it. 

Serves : 2

Ingredients:

White sesame seeds - 1/4 cup

Coconut - 6 pieces

Red chilli - 2

Salt - as needed

Seasoning:

Oil

Mustard

Urad dhal

Curry leaves

Method:

Dry roast sesame seeds till it starts to splutter(do not dark roast it). Add this to mixer along with, red chilli, salt and coconut. Grind to a smooth paste.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. Pour this to the chutney and serve with dosa/idly.

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Methi Matar Malai

This is a dish from Punjabi cuisine. It is usually served with roti/chapathi/naan varieties. The dish will be in a very creamy form looking rich. Methi leaves have got a very good nutritional value. Also, it helps in reducing cholesterol and blood sugar levels. We can have 5 to 10 methi seeds with a cup of water in empty stomach once in a week. This helps to reduce the internal body heat. Now, let's check out how to prepare this recipe.

Serves: 3

Ingredients:

Methi leaves - 1 cup
Onion - 1 (finely chopped)
Ginger garlic paste - 1 sp
Green peas - 1/2 cup
Milk - 1 to 1.25 cups

To grind:

Onion - 1/2 cup
Green chilli - 2 (big)
Cashew - 10 to 15
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Seasoning:

Oil
Cumin seeds - 1 sp

Method:

Roughly chop the onion given under "to grind" section and let it boil in water till it changes color. Soak cashew in water for 20 minutes. Boil green peas in water with a pinch of salt. Wash and chop methi leaves.

Drain the onion and add to mixer along with cashew, green chilli, cinnamon, cloves and cardamom. Grind it to a smooth paste and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions and ginger garlic paste. Saute till the raw smell goes. Now, add chopped methi leaves and saute till it wilts well.

Now, add the ground paste to it and cook till the raw smell is gone. At this point, add milk, green peas and salt. Mix well. Add water if needed to get the gravy consistency. Boil it for few minutes and turn off the flame when it starts thickening.

Methi matar malai is ready to be served with roti/chapathi/paratha.

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Andhra Brinjal Curry

Brinjals can be made in different forms. This dish is a famous one from Andhra. We prepare this by adding peanuts and sesame seeds. This is surely a treat for brinjal lovers and for people who love spicy food. The real taste comes out only when it is cooked in low flame. For the whole process, it took nearly 1 hour and 30 minutes for me. First time, when I did it in a hurry within 40 minutes, this came out as a mess. But the second trip, I got it right. So, patience is very important. Let's now learn how to prepare this dish.

Serves : 2

Ingredients:

Brinjal - 8 nos. (small)

Chilli powder - 1/4 sp

Turmeric powder - a pinch

Salt - as needed

To grind:

Cumin seeds - 1/2 sp

Fenugreek seeds - 1/4 sp

Peanuts - 1 sp

Coriander seeds - 1 sp

White sesame seeds - 1/2 sp (do not add more, as it will give a bitter taste when boiling)

Coconut - 2 pcs

For gravy:

Oil

Mustard - 1/2 sp

Cumin seeds - 1/2 sp

Bay leaf - 1
Red chilli - 4 to 5 (add according to the spice needed)

Curry leaves

Hing - a pinch
Tamarind - small lemon size (do not add more, as, it will give a tangy taste)
Chilli powder - 1 sp
Turmeric powder - 1/4 sp
Garam masala - 1/2 sp
Salt - as needed

Method:

In a cup, add chilli powder, turmeric powder and salt along with a little water to make a paste. Slit the brinjals to half its length crosswise and apply the paste inside it. Heat oil in a pan and shallow fry these in low flame till it is half cooked. That will nearly take 20 minutes. 

Heat one spoon of oil and add ingredients given under 'to grind' section. Fry these well till peanuts starts changing color (it should not turn dark). Grind this to a fine paste.

Extract tamarind juice and keep aside.

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, bay leaf, curry leaves, hing and red chilli. Saute it well. Add the ground paste and mix well. Saute for 10 minutes. 

Now, add tamarind water. Stir well and then, add chilli powder, turmeric powder, garam masala and salt. Mix all together and add enough water. 

Add the brinjals that are shallow fried to this mixture. Stir carefully without breaking brinjals. Close pan and allow it to cook under low flame for nearly 40 minutes. Keep stirring occasionally. Add enough water, so that, when it boils we get a gravy. 

Once brinjals are cooked, garnish with coriander leaves and serve this hot with mint pulao/rasam/curd rice/plain rice.

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Paneer Bhurji

Paneer Bhurji is a famous dish from Indian cuisine. It tastes so good with any type of bread/parathas or even just plain as a snack. Paneer is an all-time favorite for many people of different ages, especially kids. This dish is done using scrambled paneer. Let's see how to prepare this dish.

Serves : 2

Ingredients:

Paneer - 250 gms

Onion - 2

Tomato - 1

Green chilli - 1

Chilli powder - 1 sp

Turmeric powder - 1/4 sp

Salt - as needed

Chat powder - 1/2 sp
Garam masala powder - 1/4 sp

Coriander leaves

Curry leaves

Cumin seeds - 1/4 sp

Method:

Grate paneer into crumbles and keep it aside. Finely chop onions, tomatoes, green chilli and ginger.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions, green chilli, ginger and curry leaves. Saute till it becomes transparent. Now add the chopped tomatoes. Saute well.

Add chilli powder, turmeric powder, salt and chat powder to it. Mix all together and add little water. Close lid and let it boil for 2 minutes or till water reduces. Add paneer crumbles to it and mix well.

After it is cooked for few more minutes, add garam masala powder and turn off. Garnish with coriander leaves and serve hot!

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Onion Pakoda

Onion Pakoda is a famous snack that can be found in most Indian shops. I love to eat this on a rainy day, enjoying a movie with family at home :) It just takes few minutes to prepare this. Sip a cup of tea and munch this snack for chit-chat and enjoy the pleasant evening. Now, we will see how to make this.

Serves : 2 to 3

Yields : 15 to 20

Ingredients:

Onion - 2 (big)
Gram flour - 1/2 cup
Rice flour - 1/4 cup
Ginger - 1 inch
Chilli powder - 1/2 sp
Curry leaves - 1 sprig
Coriander leaves
Salt - as needed
Oil

Method:

Add thinly sliced onions, finely chopped curry leaves, chopped coriander leaves, gram flour, rice flour, grated ginger, chilli powder and salt in a bowl. Mix well together and add few drops of water if needed. Rest it for 20 minutes.

Heat oil in a kadai. Take a small portion of mix from bowl and drop few fritters into kadai in a batch of 4 to 5. When it becomes golden brown on one side, turn it to other side. Once it turns golden brown, remove from kadai and keep in a tissue. Serve hot with a cup of tea on a rainy evening!!!

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Samba Rava Adai

Samba Rava (wheat rava) is the best food for those who are on diet or diabetic people. Weight watchers can eat this samba rava, as, it is very low in fat and rich in protein and fiber. Along with this if you need still more healthier add on, you can add red puttu rice or when grinding jus add red rice puttu flour. Ragi flour can also be added to it when grinding. These are all variations that can be done. Let's see how to do adai with just wheat rava alone without any add-on.

Serves : 2

Yields : 12 to 14 nos. of adai

Ingredients:

Wheat rava - 1/2 cup
Toor dhal - 1/4 cup
Moong dhal - 2 sp
Channa dhal - 2 sp
Urad dhal - 2 sp
Red chilli - 2
Salt - as needed

Seasoning:

Onion - 1
Green chilli - 1
Curry leaves
Mustard
Cumin seeds - 1/2 sp
Salt - a pinch
Oil

Method:

Wash and soak all dhal and red chilli for 3 to 4 hours. Soak wheat rava with just enough water for 1 hour. Grind dhal, salt and red chilli in a mixer to a coarse paste. Add wheat rava and grind it for just a second (Just turn on and off the mixer). Transfer it to a bowl.

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, curry leaves, chopped onions and green chilli. Saute till onion turns pink. Add a pinch of salt for onions alone. Mix well. Add this to the batter prepared. Mix all together.

Heat a tawa and sprinkle oil on it. Pour a laddle of batter to it and spread slowly to a small round. Add few drops of oil to its sides and let it cook. Once cooked on one side, flip over the adai to other side and let it cook for few minutes. When it is cooked, serve with any chutney/sugar/sambar.

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Brinjal Gothsu

Brinjal Gothsu is a South Indian side dish for idly/ven pongal. It takes only few minutes to prepare this with all simple ingredients. I learnt this recipe from my aunt. Let's now see how to prepare this.

Serves : 3

Ingredients:

Brinjal - 2
Moong dhal - 1/2 cup
Tomato - 1
Hing - a pinch
Turmeric powder -  a pinch

Seasoning:

Oil
Mustard
Cumin seeds
Shallots - 8
Garlic - 4 pods
Red chilli - 2
Curry leaves
Coriander leaves
Salt - as needed

Method:

In a pressure cooker, add washed dhal, chopped tomato, chopped brinjal, hing and turmeric powder along with 2 cups of water. Pressure cook for 2 whistles (You can also cook in pan by closing lid till it gets cooked).

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, red chilli, sliced shallots, chopped garlic and curry leaves. Saute for few minutes till onion turns pink. Then add the cooked brinjal with dhal to this pan. Add salt and let it boil. If needed, add more water. When it boils well, turn off the flame. Garnish with coriander leaves. Serve hot with ven pongal/idly.

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Jeeraga Kuzhambu

It is one among the most traditional Tamil Nadu style recipe. Cumin seeds has great medicinal benefits. This recipe is very simple to prepare. This can be served with rice or can be used as side dish for ven pongal, idly or dosa.

Ingredients:

Cumin seeds - 2 sp
Tamarind - lemon size
Shallots - 6
Garlic - 8 pods
Sambar powder - 1 1/2 sp
Turmeric powder - 1/4 sp
Salt - as  needed
Jaggery - 1/2 sp

Seasoning:

Sesame oil
Mustard
Fenugreek seeds - 1/2 sp
Red Chilli - 1
Curry leaves

Method:

Soak tamarind in water for 15 minutes and extract juice from it. Cut garlic and onion to slices and keep ready. Dry roast cumin seeds in a pan and grind it to a powder.

Heat oil in a pan and add mustard. When it splutters, add fenugreek seeds, red chilli and curry leaves. Saute well. Add onions and garlic. Stir well till onions get transparent. Add sambar powder, turmeric powder and salt to it. Saute all together.

Add the tamarind extract to it. Let it boil for 5 minutes. Now, add the ground cumin powder to it. Mix well and close lid. Let it boil for about 15 to 20 minutes, till it becomes thick. Finally, add grated jaggery and mix well. Jeeraga kuzhambu is ready to serve now.

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Kara kozhukattai (Uppu Urundai)

Uppu urundai or kara kozhukattai is a steamed snack. Since it is steamed, it reminds us that it is healthy too!! My mother used to make this during my college days for snack. I love it. Let's see how to make that now.

Ingredients:

Idly rice - 1 cup
Water - as needed
Salt - as needed

Seasoning:

Oil
Mustard - 1/2 sp
Urad dhal - 1 sp
Channa dhal - 1 sp
Red chilli - 5
Curry leaves
Hing - a pinch

Method:

Wash and soak rice for 2 to 3 hours. Grind it to a coarse batter with needed salt and water. It should be in idly batter consistency.

Heat oil in a pan and add mustard. When it splutters, add urad dhal, channa dhal, red chilli, hing and curry leaves. Saute well. When dhal starts turning brown, add the ground batter to it and mix well in medium flame. When batter turns to a firm mixture, turn off flame. It should be in the form to hold together to make balls. Once the mixture cools down, make small balls.

Heat steamer pot with 1/4 inch water. Grease idly plates with oil and place these balls over it. When water in steamer pot starts boiling, keep the plates inside and close lid. Steam it for 10 minutes in medium flame and 2 minutes in low flame. Rice dumplings are ready to serve with any chutney.

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Semiya (Vermicelli) Adai

With semiya, we usually do upma/payasam. We can even do snack with semiya. Semiya adai is an easy to make dish which we can have as evening snack. Let's check how to prepare that.

Ingredients:

Semiya (Vermicelli) - 1 cup

Curd - 1 cup

Rice flour - 1 cup

Onion - 1

Green chilli - 1

Chilli powder - 1/2 sp

Salt - as needed

Coriander leaves

Oil

Method:

Heat one spoon oil in a pan and roast vermicelli till it starts turning golden brown. It should not get dark. Beat curd in bowl and have ready. Add roasted vermicelli to that and add rice flour. Mix well and let it rest for 30 minutes.

In the mean time, chop onions and green chilli. Add these to the batter along with, salt and chilli powder. Mix well. Add a little water if it is too thick. Batter should not be watery.

Heat tawa and pour a laddle full of batter. Spread it to a little round. Add oil to its sides and sprinkle coriander leaves on top of it. When it is cooked on one side, flip over to other side and let it cook. Once its done, serve hot with tomato ketchup. Simple snack is ready!

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Vegetable Uthappam

Uthappam is an excellent dish that can be made either plain or with onions. Here let us look how to do with vegetables. Kids will love this colorful dish and also it is very healthy as they are eating vegetables with it.

Ingredients:

Dosa batter - 2 cups

Carrot - 1

Beans - 3

Water

Salt - as needed

Pepper powder - 1/2 sp

Oil

Method:

Finely chop the vegetables and let it boil in water with salt till its cooked. Drain and keep the vegetables aside.

Heat a tawa, grease with oil and pour a laddle full of dosa batter and make a small round. It should be thick (not thin like dosa). Add few drops of oil on the sides. Now, top the dosa with cooked vegetables and sprinkle pepper powder over it. When its cooked on one side, using a spatula, turn it to other side and let it cook for few more minutes. When its done, remove from tawa.

Serve this colorful vegetable uthappam with any chutney/sambhar.

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Gobi Pepper Fry

Cauliflower is a very versatile dish that can be done in many different ways. It can be made as curry, korma, rice, fry or manchurians. Also, the combination of ingredients goes different. It can be varieties of sauce, spices, garlic, honey and it goes on. Here let's see how to make gobi pepper fry.

Ingredients:

Cauliflower - 1 (medium sized)
Cumin seeds - 1 sp
Red chilli - 1
Ginger - 1/2 inch
Garlic - 4 to 5 pods
Pepper powder - 3/4 sp
Chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - as needed
Curry leaves
Coriander leaves

Method:

Cut cauliflower into small florets. Add these to a vessel filled with water, salt and turmeric powder. Allow it to boil for 5 minutes. This is done to kill any worms if present in florets. Drain the water and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters add curry leaves, red chilli, finely chopped ginger and garlic. Saute for few minutes in medium flame till raw smell goes. Now, add cauliflower and mix well. Add chilli powder, turmeric powder and salt. Saute till all gets mixed together. Add 1/2 cup of water and close lid. Let it cook for few minutes. Keep stirring in between. Once it is cooked and water evaporates, add pepper powder and coriander leaves. Stir well for 2 minutes and turn off flame.

Serve this with sambar/rasam/curd/jeera rice.

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Mint Chutney

Mint chutney is a best used as side dish for idly/dosa. It is very easy and tastes fresh. This can be used as a bread spread when coconut is not used (like coriander chutney)

Ingredients:

Mint leaves - 1 bunch
Urad dhal - 2 sp
Salt - as needed
Red chilli - 3
Tamarind - a pinch
Ginger - small piece

Seasoning:

Oil
Mustard
Urad dhal
Curry leaves

Method:

Wash mint leaves 2 times. Heat oil in a pan, add urad dhal and red chilli. Saute till it turns golden brown. Add tamarind and ginger. Saute for one minute. Turn off the flame and add mint leaves. Saute well and add to a mixer. Add salt to it. Grind to a smooth paste.

Heat oil in pan, add mustard. When it splutters, add urad dhal and curry leaves. Saute till golden brown and add to the chutney. Mint chutney is ready!!!

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Vegetable Momos

Momos are dish from Nepal and Tibet. It is done with All Purpose Flour (APF). These dumplings can be made with either vegetable stuffing or any non-vegetarian stuffing. Being steamed, it is considered to be a healthy snack. Let's check how to do vegetable momos.

Ingredients:

For dough:

All purpose flour (APF) - 1 cup
Salt - as needed for dough
Water - 1/2 cup
Oil - 1/2 sp

For stuffing:

Carrot - 2
Beans - 5
Peas - 15 nos
Corn - 15 nos
Capsicum - 1/2
Garlic - 5 pods
Ginger - 1/2 inch piece
Turmeric powder - 1/4 sp
Salt - as needed
Chilli powder - 1/4 sp
Cumin powder - 1/4 sp
Pepper powder - 1/4 sp
Coriander leaves
Oil

Method:

Mix APF and salt with needed water to a soft dough. Add 1/2 spoon of oil to dough and mix well. Let it set aside for 30 minutes.

Finely chop all vegetables and keep ready. Heat oil in a pan. Add ginger and garlic to it and saute till raw smell goes. Then add all vegetables one by one. Saute well. Add salt, turmeric powder, chilli powder and cumin powder. Mix well. Sprinkle water and close lid. Let it cook for 5 minutes. Add pepper powder and coriander leaves once cooked. Saute for 2 more minutes. Turn off flame.

Take the dough and make small balls. Make a round using a rolling pin to size of poori. (3 to 4 inches diameter). Fill in the stuffing. Seal it carefully by bringing all sides together. Repeat the same for all balls.

In a steamer, add water and bring it to boil. Grease steamer plates/idly plates with oil and place these momos on it. Once water starts boiling, keep the plates inside steamer and close lid. Let it steam in medium flame for 10 minutes. Turn off the flame and leave for 2 more minutes.

Serve these vegetable momos with hot and sweet chilli sauce.

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