Spring Onion & Tomato curry

A Spring Onion & Tomato Curry Recipe is a very easy recipe of Indian vegetarian Curry and all the ingredients are available in any Indian Kitchen very easily.Using few simple ingredients like Spring Onions, Tomatoes we can make a tasty and healthy dish which goes great with roti or chappathi.

What you need for Spring Onion Tomato curry:

• Onion -1 
• Tomato -2 pureed
• Spring onion -1 bunch
• Coriander powder -1 tbsp
• Green chilli -2
• Chilli powder -1 tbsp
• Garam masala -1/2 tbsp
• Cumin -1/2 tbsp
• Urad daal -1 tbsp
• Turmeric powder -a pinch
• Curry leaves -few
• Salt to taste

The preparation method:

• Heat oil in a pan. Add cumin , urad daal and fry for a few seconds.Add spring onion,green chilli,curry leaves and salt.
• Saute till onion turn brown.Now add tomato puree, chilli powder and turmeric powder.Mix well.
• Now add spring onions and mix well.Sprinkle some water. Cover and cook it in low flame for around 10 minutes.
• add garam masala and mix well.
• Simple spring onion tomato curry is ready to serve with roti or chappathi.

Elaneer/Tender Coconut Payasam

Elaneer means Tender Coconut. The Elaneer Payasam is a very simple and quick recipe , yet very different and tasty. Try this out for your party or get-together ! 

What you need for Elaneer Payasam :

• Tender coconut - 2 with water and pulp
• Condensed milk -200 gm
• Milk -1 liter
• Cardamom 1 tbsp powdered
• Saffron -few optional

The Preparation method:

• We have  used chunks of tender coconut pulp .You can dice the pulp or cut it up into smaller bits or blend it in a blender.
• Boil the milk and keep stirring.When it starts reducing, reduce the flame and add condensed milk, cardamom, and saffron, Stir for about a minute. 
• Turn off heat,Now add the tender coconut water and the roughly cut pulp and stir for about 30 seconds.
• Let it cool down, and then refrigerate it. 
• After about 4 hours, you can serve chilled.
• Yummy Elaneer /tender coconut payasam is ready to be served.

Chana Daal Barfi

Chana Daal Barfi is a delicious Indian barfi is made from Bengal gram and dessicated coconut. It is a simple recipe which can be prepared in under 30 minutes. This sweet stores well for 1-2 weeks in the refrigerator.

What you need to prepare Chana Daal Barfi :

• Chana Dal (Bengal Gram Dal) - 100g 
• Milk - 3 cups (450ml)
• Sweetened Condensed Milk - 1/2 cup(100g)
• Ghee - 1/2 cup or as desired
• Desiccated Coconut - 1/2 cup
• Elaichi (Cardamom) Powder - 1 tbsp
• Chopped pista and/or badam - 10 no

Preparation Method :

• Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook the dal in 2 cups of milk till soft, keep aside to cool. Grind the dal to a coarse paste.
• Heat ghee in a cooking vessel, add the dal paste and fry stirring continuously till the mixture is light brown. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and blend into the mixture, then add the remaining milk and cook till the mixture leaves the sides of the kadai
• Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove from fire and spread in a greased thali. Cool and slice into desired shape.

Ridge Gourd /Peerkangai Kootu

Ridge Gourd or Peerkangai is a very tender and versatile vegetable also referred to as turiya, turai or beerakai. Ridge gourd is low in saturated fat and cholesterol and has excellent blood purifying properties. Ridge Gourd Kootu is a yummy dish which goes great with rice.

What you need for Ridge Gourd /Peerkangai Kootu:

• Chana daal -1 cup
• Ridge   gourd -2 no
• Small onion - 6
• Garlic - 2 pods
• Cumin-1/2 tbsp
• Grated Coconut -3 tbsp 
• Green chilli - 2
• Red chilli - 2
• Curry leaves - few
• Turmeric powder -a pinch
• Mustard seed -1/2 tbsp
• Salt to taste

The Preparation Method:

• Peel the skin of ridge gourd and cut thinly length wise.
• Heat oil in a pan. Splutter mustard seed,fry chana dal , red chilli, small onion and curry leaves.Saute for a minute
• Add snake gourd ,salt and turmeric powder and mix well.
• In a blender , crush coconut ,2 shallots,green chilli,cumin and garlic.
• Add this mixture to Ridge gourd. Sprinkle some water if needed.
• Cook till the snake gourd is well cooked and switch off the flame.
• Tasty Ridge gourd koottu is ready to serve with rice.

Chana daal Biriyani

Qabooli or Chana daal Biriyani  is a hyderbadi veg dish which is exquisite, aromatic and has rich flavors & taste. The basmati rice, chana dal, yogurt and spices cooked together in dum makes it a royal feast fit for Nawabs!

What you need for Chana Daal Biriyani:

• Chana daal -1 cup
• Basmati rice - 2 cups
• Ghee -2 tbsp
• Whole garam masala - 1 piece each(cardamom,aniseed,cinnamon,cloves ,bay leaf,fennel)
• Green chilli -2 slit
• Ginger garlic paste -1 tbsp
• Mint -few
• Coriander powder -few
• Chilli powder -1 tbsp
• Turmeric powder -1/4 tbsp
• Coriander powder -1 tbsp
• Curd -2tbsp
• Fried onion - 1 onions fry
• Lemon juice -1 tbsp
• Saffron -few strands soaked in warm milk (optional)
• Salt to taste

The Preparation Method:

• Boil the chana daal with salt,turmeric powder and chilli powder till it become soft. Keep it aside
• Fry the onions in little oil or ghee till they are brown and keep it aside.
• Cook the rice till it is 90 % cooked along with lemon juice,oil and salt and keep it aside.
• Heat ghee in the biriyani cooking pot. Add whole garam masala.pieces, green chilli,ginger garlic paste,mint leaves,coriander leaves.
• Saute till the raw smell goes away then add curd,coriander powder, chilli powder and salt.
• To this add cooked chana daal and mix well.
• Then add one layer rice then spread some fried onion.then add the remaining rice and spread the fried onion.Add the saffron and lemon juice on the top.Cook it in low flame with covered lid for 5 minutes.
• Tasty Chana daal biriyani is ready to be served with raita.

Snake Gourd koottu

Snake Gourd / Pudalangai is an inexpensive, healthy fat-free vegetable which isrich in fiber, vitamins and minerals . Due to its high water compound, it is less in calories, but filling vegetable. Try this simple dish which goes great with rice.

What you need for Snake Gourd koottu :

• Snake  gourd -1 big
• Small onion - 6
• Garlic - 2 pods
• Cumin-1/2 tbsp
• Grated Coconut -3 tbsp 
• Green chilli - 2
• Red chilli - 2
• Curry leaves - few
• Turmeric powder -a pinch
• Mustard seed -1/2 tbsp
• Salt to taste

The Preparation method:

• Peel the skin of snake gourd and cut thinly length wise.
• Heat oil in a pan. Splutter mustard seed,fry red chilli, small onion and curry leaves.Saute for a minute
• Add snake gourd ,salt and turmeric powder and mix well.
• In a blender , crush coconut ,2 shallots,green chilli,cumin and garlic.
• Add this mixture to snake gourd .Sprinkle some water if needed.
• Cook till the snake gourd is well cooked and switch off the flame.
• Tasty snake gourd koottu is ready to serve with rice.

Potato Drumstick leaves Fry

Potato drumstick leaves fry is a healthy dish which is simple to prepare.

What you need for Potato Drumstick Leaves Fry:

• Potato - 2
• Drumstick leaves -1 cup
• Onion -1 chopped
• Green chilli -2 slit
• Tomato -1 puree
• Garlic - 4 pods
• Turmeric powder - a pinch
• Coriander powder -1 tbsp
• Chilli powder - 1 tbsp
• Cumin seeds - 1/4 tbsp
• Mustard seed - 1/2 tbsp
• Urad daal and channa daal -1 tbsp each
• Butter-1 tbsp Optional
• Salt to taste

The preparation method :

• Heat oil/butter in a pan. Splutter mustard and  crackle cumin seeds .Fry urad daal and chana daal.Add crushed garlic and saute for a minute .
• Now add onion ,green chilli and salt.Add turmeric powder,chilli powder and coriander powder .Mix well.
• Now add the drumstick leaves.Saute for a minute then add tomato puree and mix well.Add the boiled potato and allow it to cook for five minutes.
• Healthy and tasty potato drumstick leaves ready to serve with rice or roti.

Drumstick Leaves / Murungai Keerai Vadai

Drumstick leaves / Murungai keerai is rich in vitamin A, vitamin C, also a good source of iron. The vadai made from this is very tasty and healthy too !

What you need for Drumstick leaves Vada :

• Drumstick leaves – 1 cup
• Onion – 1 finely chopped
• Chana dal –3/4 cup soaked in waterfor at least 2 hrs
• Toor dal – 1/4 cup soaked in water at least 2 hrs
• Fennel seeds -1/2 tbsp
• Red chilli – 4 no
• Asafoetida / hing-1/2 tbsp
• Salt to taste

The Preparation Method:

• Grind soaked chana daal ,toor daal ,fennel,red chilli,asfoetida,and salt coarsely.
• Mix the drumstick leaves,chopped onion and the ground paste together.
• When the oil is ready to fry, make small balls of the vada mix, place them in your palm and flatten them using your fingers.
• Slowly place them in to the oil.
• Deep-fry both sides, remove from the oil and place them in a paper towel.
• Drumstick leaves vadai is ready to be served hot with tea or coffee.

Jackfruit Seed Masala

The seeds of the jackfruit plant are slightly knobby and can be boiled, eaten, roasted or fried. It is a good source of both vitamin B1 and vitamin B12.Some doctors even recommend eating jackruit eeds regularly to prevent heart-attack.

What you need for Jackfruit Seed masala :

• Jackfruit seeds -2 cup skinned n cut 
• Onin -1 chopped
• Green chilli -3 slit
• Ginger -1 piece chopped
• Garlic -4 pods crushed
• Tomato -1 pureed
• Red chilli powder-1tbsp
• Coriander powder -1tbsp
• Turmeric powder -1/4tbsp
• pepper powder -1/2tbsp
• Cumin powder -a pinch
• mustard seeds -1/2tbsp
• Cumin-1/4tbsp
• Urad daal -1tbsp
• Curry leaves -few
• Red chilli whole -2
• Salt to taste 

The preparation method:

• Boil the jackfruit seeds with salt and turmeric powder. Keep it aside.
• Heat oil in a pan. Splutter mustard seeds and crackle cumin seeds. Fry whole red chilli and urad dal.
• Now add onion,green chilli,ginger,garlic ,curry leaves and little salt.Saute till it turn brown.
• Add chilli powder,coriander powder and cumin powder .Saute till the raw smell goes.Add tomato puree and mix well.Cook in medium flame for a minute.
• Now add the boiled jackfruit seeds.
• Mix well and sprinkle pepper powder.
• Tasty jackfruit seed masala is read to be served with rice or chapati.

Vegetable Brinji Rice

Birinji or Brinji is basically a mixed vegetable pulao, the difference being that it has coconut and spices ground into it and fried; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor.

What you need for Vegetable Brinji rice:

• Basmati rice -1 cup
• Coconut milk -2 glass (1 glass thin and 1 glass thick )
• Onion -2 sliced
• Green chilli - 4
• Ginger garlic paste -1 tbsp
• Tomato -1 pureed
• Carrot -1 chopped
• Beans -8 -chopped
• Peas --1 cup
• Potato -1 chopped
• Soya chunks -1/2 cup boiled
• Mint leaves -few
• Coriander leaves -few
• Whole garam masala -1 each(cinnamon,cardamom,bayleaf,aniseeds,cloves)
• Cashew nut -few
• Raisins -few
• Ghee -2 tbsp
• Saffron -few starnds (optional)
• Salt to taste 

The Preparation method:

• Heat ghee in a pressure cooker.Add whole garam masala .Then add cashews and raisins.Saute for a min.
• Then add onion,ginger-garlic paste,green chilli and salt.Saute till it turn slightly brown.
• Add mint,coriander leaves, tomato puree and mix well.
• Add the chopped vegetables and saute for a while.
• Add rice and coconut milk (if needed little water).
• Cover the pressure cooker and cook till 2 whistles while keeping the flame in medium.
• The rice should be just about cooked when you turn off the flame; it shouldn’t be falling apart since it will cook a little bit more in the residual heat and might turn mushy by the time it is served.
• Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad).
• Tasty Vegetable Brinji rice is ready to served hot with raita.

Drumstick Leaves Egg Burji

The drumstick leaves (http://en.wikipedia.org/wiki/Moringa_oleifera) provides an inexhaustible supply of nutritious greens which includes calcium , iron , phosphorous , Vitamins C and A ..all good things at no cost . Combined with natural goodness of eggs , this is a power-packed dish on its own or with steamed rice.

What you need for Drumstick leaves Egg Burji :

• Drumstick leaves - 1 cup
• Egg - 4
• Onion -1 chopped 
• Green chilli - 4
• Garlic -2 pods crushed
• Pepper -1/2 tbsp
• salt to taste

The Preparation method:

• Heat oil in a pan. Saute onion with green chilli and salt.
• When the onion turns brown , add drumstick leaves .Saute for a minute.
• Now add beaten eggs and keep stirring.When the mixture becomes dry, sprinkle pepper.
• Healthy drumstick leaves egg burji is ready to served with rice.

Beetroot Salad

There is something wonderful about salads! They are filling, satisfying and very very healthy.It’s a very simple dish but the combination of these three ingredients beetroot , groundnut and coconut - is what makes it so tasty. 

What you need for Beetroot Salad:

• Beetroot - 1 grated
• Peanut - 1/2 cup soaked
• Coconut grated - as required
• Lemon Juice - 1 tbsp

The Preparation method: 

• Soak the raw unsalted peanuts in water for about 20-30 minutes. When it looks pink and juicy it’s ready to be used. Peel and cut the beets into julienne strips.
• Mix beet, peanuts and coconut together. Squeeze some lime juice on it and serve fresh!

Ela Ada

Ela Ada or steamed rice parcel in banana leaf is a traditional Kerala delicacy.It is traditionally made of coconut and jaggery ,which is layered inside rice paste in banana leaf and steamed in a steamer or idli mould vessel. This snack goes great with evening tea.

What you need for Ela Ada:

• Rice flour - 2 cup roasted
• Jaggery -1 cup grated
• Coconut -1 cup grated
• Cardamom - 2
• Banana leaf - 4
• Salt a pinch

The Preparation method:

• Mix jaggery, coconut, and cardamom .
• Cut the banana leaves in to small pieces.
• Spread some oil in banana leaf.
• Mix the rice flour  and salt with hot water in a thick consistency.
• Pour 1 laddle of dough in banana leaf.Add the jaggery mixture  in the middle of the rice flour.
• Fold the leaf half and keep it in the idli vessel or steamer for steaming.
• Ela ada is ready to served hot or cool.

Paneer Stew

Paneer Stew is a  mild gravy of paneer and green peas cooked in coconut milk which goes great with Kerala Appam.

What you need for Paneer Stew 

• Cloves – 4
• Cardamom – 3
• Cinnamon – 1 inch piece
• Ginger – 1 tbsp
• Onions big, cubed – 2
• Green chillies, slit – 2 (if the chillies are not spicy you can add upto 4)
• Paneer – 100gm
• Boiled green peas – ½ cup
• Crushed pepper powder – ¼ tbsp
• Coconut Milk (second extraction - watered down) – 1 1/2 cup
• Coconut milk (first extraction - thick) – 3/4 cup
• Curry leaves

The Preparation Method:

• Deep fry paneer and soak them in hot water for 10 minutes, squeeze and keep aside. 
• Heat oil in a thick bottomed pan .Add the spices and when they start to splutter, saute the ginger.
• Add onions and green chillies , sauté till onions turn light pink. Add salt and curry leaves.
• Add the second extraction of coconut milk and when it starts to boil add the paneer cubes and boiled green peas.
• Cook on low flame for  7 to 10 minutes.
• Add the first extraction of coconut milk and pepper powder and cook for 5 minutes.
• Yummy Paneer stew is ready to be served with Appam.

Basundi

Basundi is a rich and delicious dessert of thickened milk , popular mostly in Maharashtra, Gujarat and Karnataka.

What you need for Basundi:

• Whole Milk  - 1 litre
• Sugar - 1/2 cup
• Saffron   - 6 strands
• Cashews    -10 no chopped
• Almonds -  10 no chopped
• Pistachio -10 no chopped
• Cardamom   - a pinch powdered
• Lemon juice  - 1 tbsp

The Preparation Method:

• Boil half litre milk in heavy bottomed pan.When it starts to boil, add lemon juice.When the milk starts to curdle, switch off the flame.Pour this in to a muslin cloth or cotton cloth.Wash this with cold water.and strain the water. Paneer is ready now. Keep it aside.
• Take other half litre in a wide pan.
• Boil the milk in medium flame on stove top with continuous stirring.
• Continuously scrape the sides and bottom of the pan to ensure the milk doesn't stick to the pan.
• Stir the milk continuously.When it starts boiling add paneer in to it.Keep stirring.Paneer gives grainy structure to basundi.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This imparts rich color & flavor to basundi.
• Add the nuts to the thick milk mixture.Add cardamom powder.Stir well.
• Further cook for 2 to 3 mins.
• Add sugar and combine. Turn off the flame.
• Serve basundi warm or chilled with  pistachios and almond.

Puran Poli

'Puran Poli' is a very popular sweet in Maharasthra and it is known as 'Bobbatlu' in Andhra , 'Poli' in Tamilnadu and 'Holige' in Karnataka. Usually for Puran poli the filling is prepared with chana dal and jaggery and the outer layer(dough) is prepared with maida. However , we used wheat flour instead of Maida as it more healthier.

What you need for Puran Poli :

• Rice Flour - 1 tbsp
• Rava -1 tbsp
• Wheat flour/Maida - 1 1/2 Cup
• Jaggery - 2 Cup or 4 cubes
• Chana Dal - 2 Cup
• Cardamom powder - as per taste
• Butter - 2 tbsp
• Salt a pinch

The preparation method:

• Pressure cook chana dal till it is well cooked and drain all water when hot. Let it dry on paper towel.
• Powder it in food processor. Add jaggery to channa dal powder and cook till thick. Add cardamom powder to increase flavour. Keep aside.
• Make a dough with wheat flour or maida ,suji/rawa and rice flour. Add a pinch of salt pinch and butter and knead into a smooth - soft dough. 
• Stuff the channa dal sweet in the dough. The sweet mixture should be double the size of chapati dough 
• Press into chapati shape with a rolling pin or with hand . Cook on a hot griddle by adding adding ghee or butter. 
• Enjoy warm with your family and friends on festive occasions.

Palkova

Palkova is a mouthwatering Indian sweet made by simmering milk until it reduces to about half of its original quantity.To make one cup of palkova, we require at least 2-3 litres of milk.Though the process is simple, it consumes a lot of time. However the outcome is so delicious that you'll simply forget the time you spent in kitchen.

What you need for Palkova :

• Whole milk -1 litre
• Sugar - 1 cup

The Preparation method:

• Bring the milk to a boil in high flame in heavy bottomed pan.
• Reduce the flame and stirring continuously.
• Use a flat splatula to stir and scrap the sides of the pan.
• Make sure that the milk does not get burnt at the bottom.
• After 1 hour or so , the color of milk will change to ivory color and starts to solidify.
• Once it starts solidifying, add sugar and stir continuously otherwise the milk will get burn.
• Keep on stirring until the milk solidifies and starts leaving the sides of the pan.
• Then transfer to a plate and serve hot.

Gobi 65

Gobi 65 is a popular dish served in restaurants.It can be had as a starter or as a tea time snack.

What you need for Gobi 65:

• All Purpose Flour - 3 tbsp
• Corn flour - 4 tbsp
• Cauliflower - 1
• Chilly Paste - 1 tbsp
• Pepper Powder - 1/2 tbsp
• Garam Masala - 1/2 tbsp
• Ginger Garlic Paste - 1/2 tbsp
• Curry Leaves - 2 Sprigs
• Coriander - 1/2 bunch
• Salt To Taste

The Preparation method:

• Take cauliflower florets. Blanch them in hot water for 1 minute. 
• In a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour and corn starch. Add water and mix it like a thick batter.
• Pour this batter on to the cauliflower, coat with the mixture to the cauliflower.
• Deep fry them along with green chilly and curry leaves.
• Serve Gobi 65 hot with tea and coffee.

Chicken Cutlet

Chicken cutlet is a perfect snack which tastes great and can be had any time of day and you can stop with just one ;-)

What you need for Chicken Cutlet :

• Minced Chicken - 1 cup
• Onion -1 finely chopped
• Ginger -1 piece finely chopped
• Garlic -4 pods chopped
• Green chilli - 2 finely chopped
• Coriander leaves - few finely chopped 
• Mint leaves - few finely chopped
• Potato - 4 mashed
• Curry leaves -few 
• Garam masala - 1/2 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Egg - 1
• Bread crumbs -1 cup
• Salt to taste

The Preparation method:

• Boil the minced chicken pieces with salt and turmeric powder.Keep it aside
• Boil the potatoes with salt and turmeric powder.Keep it aside
• Heat oil in a pan add chopped ginger, garlic. Sauté for a minute then add onion ,green chilli and salt.
• Saute till the onion turns brown.Add turmeric powder,coriander powder and garam masala. Saute for a minute.
• Then add mint and coriander leaves.
• Then add the minced boiled chicken then sauté for a minute.
• Also add the mashed potato.  Mix well .Finally add curry leaves.
• Allow to cool and make round shape with this mixture.
• Then take the cutlet and dip it in egg then dip it in bread crumbs then fry it in oil.
• Tasty chicken cutlets are ready to be served with tomato sauce.

Mysore Bonda

Mysore Bonda is a very traditional and delicious evening snack from Mysore Cuisine. This tasty bonda goes great with tea or coffee and also with Idly/dosa.

What you need for Mysore Bonda

• Plain flour/ Maida -1 cup
• Rice flour -1/4 cup
• Coconut pieces -1 tbsp
• Cooking soda -1/2 tbsp
• Cumin seeds -1 tbsp
• Ginger - 1 piece chopped
• Green chilli - 2 chopped
• Plain flour/maida -1cup
• yoghurt -1 cup
• salt to taste

The Preparation method:

• Mix curd and water keep it a side.
• Take a bowl add maida ,rice flour,salt,soda mix well then add buttermilk. Make it into a vada batter consistency.
• Now add cumin seeds,coconut pieces finely chopped, chopped green chillis. Mix well and keep a side for half an hour.
• Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.
• Remove once it is golden brown colour.
• Serve it hot with coconut chutney.