Okra stir fry

Ingredients
Okra (bhindi/vendaikkaai) - 10
1/4th of a medium size onion
Coconut powder- 2 spoons
Chilli powder - 1 1/2 spoons
cumin seeds - 1 spoon
Oil
Salt

Method
Cut the edges of the okra and slice them vertically.

Heat the oil in a kadai, fry the okra's on low heat for 5-6 minutes.

Add salt and chilli powder.

Grind coconut powder, onion and cumin seeds coarsely.Add the mixture to the okra and fry till the raw smell goes.

Okra fry is ready to serve. This goes well with roti and rice.

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Orange cupcakes

Ingredients
Self raising flour - 2 cups
Sugar - 1 cup
Baking soda - 1/2 spoon
Large Egg - 3
Unsalted Butter - 115grams
Yellow & red colour - few drops

Method
Sieve the baking soda and flour 2 times.

Grate the zest from the oranges and squeeze out the juice.

Cream the butter and sugar till the mixture becomes light and fluffy.

Separate the egg yolks and whites.

Add in the egg yolks and 5 drops of red, 7 drops of yellow food colour with butter,sugar mixture and blend well.

Add the Orange juice and mix it well.

Now add in the flour and fold it slowly. Beat the egg whites and fold them with the batter.

Finally add the orange zest and give it a quick mix.

Pour the batter in a lined muffin pan..bake it in a 350F pre heated oven for 35 minutes.

Let the cakes cool down completely and decorate them with your choice of frosting or icing.

Yummy cup cakes are ready to eat.

Note
Butter and egg should be in room temperature.

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Brinjal Curry

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Stuffed Capsicum

Ingredients
Capsicum - 3
Any cooked curry - 2 cups
Oil /butter - 1 spoon
French fried onions - 1/2 cup

Method

Cut the capsicums near the stem and scoop out the seeds.

Fill half of the capsicum with the curry.

Add some French fried onions.

Again fill the capsicum with the curry and sprinkle some more onions.

Close the capsicum and brush it with butter/ oil.

Preheat the Oven to 350F and bake the capsicums. Take them out after 20 minutes, turn them and bake again for 25 minutes.

Yummy stuffed capsicums are ready to serve..Cut them with a sharp knife and serve with roti/rice.

Note

You can

• Use the curry of your wish..only thing is the curry should be dry. Here I have stuffed the capsicums with potato & rajma curry.
• Use the scooped out flesh and seeds of the capsicum while you prepare the curry filling.

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Paruppu Chutney

Ingredients
Thoor dhal - 1spoon
Channa dhal -1spoon
Urad dhal -1spoon
Coconut powder - 3 spoons
Garlic - 2 cloves
Onion - 1/4
A few Curry leaves
A tiny piece of tamarind
Oil -2 spoons
salt

Method

Heat the oil. Roast the 3 dhals till they turn into golden brown.
Add the chopped onion, garlic, tamarind & curry leavs.
Add the coconut powder and stir it for 3 minutes on low heat.
After it cools down add the salt and blend it to a coarse paste.
This chuteny goes well with Idli/dosa/chapathi and rice.

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Coconut chutney with red chillies

Ingredinets
Grated Coconut - 1/2 cup
Roasted Channa dhal(Pottu kadalai) - 3 spoons
Red chillies- 4
Garlic - 2 cloves
A tiny piece of Tamarind
Salt

For tempering
Oil - 1 spoon
Mustard seeds - 1/2 spoon
Urad dhal - 1/2 spoon
Red chilli-1
Curry leave - few

Method

Blend all the ingredients to a fine paste.

Heat the oil..add the mustard seeds. Once they crackle, add in the dhal and roast it till you see a nice golden colour. Add in the curry leaves..pour it into the chutney.

Spicy coconut chutney is ready! It goes well with Idli/Dosa/Chapathi/Aappam/Adai...even with hot rice.

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Coconut milk Murukku

Ingredients
Rice flour - 1 cup
Urad dhal powder - 1/4 cup
Coconut milk powder - 4 spoons
Butter - 1 tablespoon
Salt - to taste
Water - 1/2 cup
Oil - to deep fry

Method

Mix all the dry ingredients. Add the butter and mix it with the flour.



Sprinkle water little by little and make the dough.


Heat the oil in low speed.Put the dough in Murukku press and press directly in the oil.Take them out from oil once the sizzling sound in the oil stops.


Coconut milk murukku is ready.

Note

Oil should be on constant low heat. This murukku should be in white colour.

To make Urad dhal powder, dry roast 1/4 cup urad dhal on low heat for a few minutes. Switch off the stove once you get a nice aroma..the colour of the dhal should not change. After the dhal cools down, powder it in a blender.

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Vegetable Rava kichchadi

Ingredinets
Rava - 1 Cup
Carrot -1
Beans - 7
One hand full of Frozen Green peas
A small piece of Onion (optional)
Green chillies - 5 or according to taste
Mustard seeds - 1 spoon
Channa dhal - 1spoon
Urad dhal- 1 spoon
Cashew - 7
Cumin Seeds -1 spoon
Water - 2 Cups
Oil - 3 spoon
Ghee - 1 spoon
Sugar - 3/4 spoon
Salt- to taste
Curry leaves& coriander leaves - to garnish

Method
Chop the carrot and beans finely. Microwave them for 4 minutes. Then add the peas and microwave it for a minute.

Heat the oil in the kadai..add the mustard seeds. Once they crackle, add channa dhal,urad dhal, cashew and cumin seeds.

In a separate pan heat 2 cups of water.

Add the chopped onion and green chillies, curry leaves and fry for a while.

Add in the salt and sugar and mix everything together.

Now add the rava and roast it for 3 minutes in medium heat.

Add the boiled vegetables and cook for 2 minutes.

By this time the water should be boiling..reduce the heat to low and add the boiled water to the rava mixture and mix it carefully.

Cook on low heat for a few minutes. Finally add the ghee and mix it well.Garnish the kichchadi with coriander leaves.

Serve it with coconut chutney & sambar.

Note
Since we are roasting the rava and adding the boiled water, the lumps won't form.

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Spinach Masiyal

Ingredients

Fresh Spinach Leaves - 1 bunch
Green chillies - 2
Small Onion - 15
Coconut oil - 1 Spoon
Salt - to taste
Water -1 cup( 270ml )

 

Method

Heat the water in a pan..bring it to boil.










Add the chopped green chillies and spinach leaves.









Mash the small onions.










Once the spinach is cooked, add in the onion. Cook for few more minutes.

Switch off the stove and let the mixture cool.

Add enough salt and coconut oil, and blend the mixture.

Spinach Masiyal is ready. It goes well with hot rice.

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Mint Chutney

Ingredients
Mint leaves - 1 bunch
Cilantro leaves - 1/4 bunch
Few Curry leaves
Green chillies - 3 (or according to taste)
Tamarind - ping pong ball size
Chopped Onion - 3 spoons
Grated coconut (fresh or dry) - 4 spoons
Channa dhal - 1 spoon
Urad dhal - 1 spoon
Oil - 2 spoons
Salt

Method
Heat oil in a kadai. add the channa dhal& urad dhal and sauté them till they turn golden brown.

Add in the chopped g.chillies, onion, curry leaves, tamarind and fry for a while.

Add in the mint leaves and chopped cilantro..fry till the greens are cooked.

Finally add the coconut and saute for 3 minutes in low heat.

Switch off the stove and let the mixture cool.

Add enough salt and grind it to a thick, fine paste.

Mint chutney is ready..it goes well with Hot rice, idli, dosa, paniyaaram & roti .

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Kaara chutney

Ingredients
One big Onion
One medium size tomato
Chilli powder - 1 1/2 spoon
Asafotida powder - 1/4 spoon
Oil - 2 spoons
Salt - to taste

Method
Chop the onion and tomato.

Heat the oil..add in the Hing, Onion and fry for a while.

Add in the chopped tomato and cook till the tomatoes are mashed.

Finally add in the chilli powder and cook till the raw smell goes out.

Switch off the stove and let the mixture cool down completely.

Add enough salt and grind it to a fine paste.

Kaara chutney or Hot Chilli chutney is ready to serve..it goes well with Idli, dosa & paniyaram.

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Puran Poli (Channa dhal Poli)

recipe coming soon! :)

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Vegetable Cutlet

Ingredients
Boiled Potato - 1
chopped & boiled carrots, beans and Peas - 1 cup
Chopped green chillies - 2
Chopped Ginger - 1 spoon
Cumin seeds - 1 spoon
Chopped Cilantro
salt
All purpose flour - 3 spoons
Plain Bread crumbs - 1 cup
Oil - to deep fry

Method
Add all the ingredients except bread crumbs, flour and oil.

Shape the cutlets.

Add little water with the flour and mix it without lumps.

Dip the cutlets in the batter, roll them well in bread crumbs.

Heat the oil on medium heat. Deep fry the cutlets till they turn golden brown.

Serve it Tomato ketchup & green salsa.

Note
You can

• Add beetroot and Corn and cashew nuts with the vegetables.
• Add chilli powder instead of green chillies.
• Bake and broil the cutlets instead of deep frying.
• Dip the cutlets in Egg whites instead of all purpose flour batter.

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Coconut Macaroons

Ingredients
Sweetened coconut flakes - 14 Oz pack (396 grams)
Sweetened Condensed Milk - 14 Oz can (396 grams)
Large eggs - 3
Unsalted Butter - 1 stick (115 grams)



Method
Take out the eggs and butter from the refrigerator and keep it in room temperature for 3 hours.

Separate the egg whites and yolks.



Beat the egg whites till it becomes light and fluffy.


You should get strong peaks.



Beat the butter till it becomes soft..



Add the coloured sugar and mix it well. (Adding sugar is optional)



Add the condensed milk..




and mix it with a whisk.



Now add in the coconut flakes and mix it.



Add the egg whites and mix it gently.






Keep 2 spoons of macaroon mixture in each cup of a lined muffin pan.



Bake it for 30 minutes in a 350F preheated oven.Let the macaroons cool for 2 hours and take it out from the pan.



Tasty macaroons are ready!

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