July 16, 2016

Zucchini Salna ( Without Onion and Garlic )


One of my friend requested me to post few Satvik recipes which does not contain Onion and Garlic in the dish. So, tried Salna which is a popular side dish for parotta in Tamilnadu. The curry turned out delicious and flavourful inspite of not adding onion and ginger garlic paste.  Really happy with the output and my family members loved this tasty salna. The spices, coconut and tomatoes are roasted and grind into fine paste to get a thick flavourful curry. I have included Zucchini in this recipe which can also be replaced with mixed veggies or veggies according to choice.


Ingredients :

1 Zucchini, Chopped into small pieces
2 Tomatoes, Medium sized, Finely chopped
2 Green chillies, Slitted
2 Springs of Curry leaves
1 1/2 Tbsp Oil
Salt to taste
1 1/2 Cups Water

To Grind :

1 Tbsp Oil 
3 Medium sized Tomatoes, chopped
1 Bay leaf
1/2 inch Cinnamon
1 Elachi
1 Tsp Saunf
1/4 Cup Mint leaves
1/4 Cup Coconut pieces, Finely chopped
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
1/2 Tsp Cumin powder / Jeera powder 

Method :

Heat 1 tbsp oil in a pan and add bay leaf followed by cinnamon stick, elachi and saunf.

Add coconut pieces followed by mint leaves and saute.

Add the chopped tomatoes and saute for a minute.

Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) and saute it for another couple of minutes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding little water and keep aside.

Now for the salna, heat 1 1/2 Tbsp oil in a pressure cooker and add curry leaves followed by green chillies.

Add the finely chopped tomatoes and saute till it turns soft.

Now add the chopped zucchini and cook it for couple of minutes in a medium flame.

Add the ground masala along with half a cup of water and cook it for 3 - 4 minutes.

Add the remaining 1 cup of water and required amount of salt to the salna.

Close it with the lid and pressure cook it for 2 whistles.

Once done, switch off the flame and keep aside.

Once the pressure gets released, open the lid and garnish with chopped mint leaves or coriander leaves.

Serve hot.


Serving Options :

Serve hot with Parotta or Roti or Idly or Dosa.














July 15, 2016

Egg Rice / Lunch box Special


This delicious rice is a perfect option for lunchbox menu as it is easy to prepare in the mornings, required less ingredients yet flavourful and tasty.  The shallots are sautéed along with chillies and spices is further mixed up with eggs and cooked rice. The addition of pav bhaaji masala powder enhances the taste and flavour of the rice. This can be served with fryers and potato fry.


Ingredients :

2 Cups Cooked Rice 
1/4 Cup Shallots ( Spring Onion Bulb ), Sliced 
2 Green chillies, sliced 
1 Tbsp Oil 
1 Tsp Jeera / Cumin Seeds
2 Eggs
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/2 Tsp Pav Bhaaji Masala powder 
Salt to taste 
3 Tbsp Spring Onion leaves, finely chopped 

Method :

Heat oil in a pan and add cumin seeds.

Once it starts spluttering, add green chillies followed by shallots and saute well.

Add turmeric powder followed by chilli powder and pav bhaaji masala powder.

Mix well and cook for a minute in a medium flame.

Add the eggs and scramble it along with the masala.

Now add the required amount of salt and cook it for a minute.

Add the measured cups of rice and mix well so that the masala gets coated evenly with rice.

Add the finely chopped spring onion leaves to the egg rice.

Mix well and switch off the flame.

Serve hot.


Serving Options :

Serve with Fryums.


July 13, 2016

Spicy Egg Curry


My today's recipe is a perfect side dish for this rainy season to serve with hot indian breads. The soaked red chillies is ground into fine paste along with tomato and ginger garlic paste to give a hot spicy colour and taste. Apart from Indian breads, this also goes yummy with hot rice or rasam rice.

Click the below link to watch the detailed video recipe...

https://www.youtube.com/watch?v=rIGNcYr5_TU


Ingredients :

4 Eggs, Boiled
2 Tbsp Oil
1 Bay leaf
2 Elachi
1/2 inch Cinnamon stick
2 Onions, chopped
1/4 Tsp Turmeric powder
1 Tsp Coriander powder
1/2 Tsp Cumin powder
1/2 Tsp Garam Masala powder
1  Tbsp Kasuri methi, crushed
Salt to taste
1 Cup of Water
Coriander leaves for garnishing

To Grind :

2 Tomatoes, chopped
2 Tsp Ginger garlic paste

5 - 6 Dry red chillies, soaked

Method :

Grind the given ingredients in "To Grind" to fine paste and keep aside.

Grind the chopped onions to fine paste and keep aside.

Take boiled eggs and prick it using fork and keep aside.

Heat oil in a pan and shallow fry the eggs.

Once done, remove from the pan and keep aside.

Add bay leaf to the same pan followed by cinnamon stick and elachi.

Add the onion paste and saute till the colour changes to light brown colour.

Now add the tomato - chilli paste and cook it for couple of minutes.

Add all the masala powders ( Turmeric, cumin, coriander and garam masala ) along with the required amount of salt.

Add the measured cup of water, close the lid and cook till the oil separates from the masala.

Now add crushed kasuri methi and mix well.

Add the shallow fried eggs and cook it for more couple of minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with Indian breads or Rice.



July 12, 2016

Chicken & Veggies in Coconut Milk Curry


The chicken and veggies are cooked in a coconut milk along with the spices is further made creamy and rich by adding thick coconut milk to give a flavorful and delicious curry to serve with hot rice.  Apart from rice, this can also be served with Idly, Dosa, Idiyappam, Appam and Roti. I have used chicken leg pieces in this recipe which can also be replaced with boned or boneless chicken pieces. And also, I have used pressure cooker method to speed up the cooking process which helps in the busy mornings. Alternatively, chicken and veggies can also be simmered in a thin coconut milk until it gets cooked.


Ingredients :

2 Chicken Leg pieces ( can also be substituted with chicken pieces )
1 Tbsp Oil
1 Bay leaf
2 Elachi
1 inch Cinnamon stick
1 Big Onion, Thinly sliced
1 1/2 Tsp Ginger garlic paste
3 Green chilies, sliced
3 Potatoes, Cut into small cubes
2 Carrots, Cut into small cubes
1 Capsicum / Bell pepper, Cut into small cubes
50 ml Thick Coconut milk
For Thin coconut milk - 50 ml Thick milk + 1/2 Cup Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
Mint leaves, Finely chopped for sautéing and garnishing
1/2 Cup Water

Method :

Heat oil in a cooker and add bay leaf followed by elachi and cinnamon stick.

Add the sliced onion along with few mint leaves and green chilies.

Saute till it turns translucent and add ginger - garlic paste.

Saute till the raw smell of ginger - garlic goes off.

Now add the veggies along with chicken leg pieces and saute.

Add turmeric powder followed by chilli powder and the required amount of salt.

Cook for couple of minutes in a medium flame and add thin coconut milk.

Pressure cook it for one whistle and switch off the flame.

Once the pressure gets released, open the lid and add the thick coconut milk.

Cook it for another couple of minutes and garnish with the remaining mint leaves.

Remove from the flame and serve hot.


Serving Options :

Serve hot with Rice, Appam, Idly, Dosa or Roti.


July 11, 2016

Diet Friendly Hyderabadi Kichadi


Hyderabadi Kichadi is one of the popular dish prepared using rice and masoor dal. This is mostly served as breakfast along with Till chutney. In my today's recipe, I have made a diet friendly version of a famous kichadi using Brown rice and mixed dals. This tasty and healthy rice can be served for any meal of the day. Onion raita, pickle or mirchi ka salan are also an excellent option to serve with this delicious rice.

For detailed video.. click the below link !

https://www.youtube.com/watch?v=Bcf_Q9TQH0w


Ingredients :

1 Cup Brown Rice ( I have used Dawaat basmati rice ) 
1/2 Cup Dal ( 2 Tbsp Moong dal, 2 Tbsp Toor dal, 2 Tbsp Chana dal and 2 Tbsp Masoor dal )
1 1/2 Tbsp Olive oil 
2 Bay leaves 
2 Elachi 
1 inch Cinnamon stick 
1 Tsp Peppercorns 
1 Tsp Jeera / Cumin seeds
2 Tbsp Coriander leaves, finely chopped 
2 Tbsp Mint leaves, finely chopped 
2 Medium sized Onions, Sliced 
3 Green chillies, slitted 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
Salt to taste 
3 Cups Water 
Coriander leaves and Mint leaves, finely chopped for garnishing 

Method :

Wash and soak brown rice and mixed dal separately for half an hour.

Heat olive oil in a pan or thick bottomed pan and add bay leaves followed by cinnamon stick, elachi, peppercorns and cumin seeds.

Add finely chopped coriander and mint leaves. Saute.

Add the sliced onions and saute till it turns translucent.

Add ginger garlic paste followed by turmeric powder and saute till the raw smell of ginger garlic goes off.

Drain the water and add the soaked brown rice and mixed dal to the onion mixture.

Add the measured cups of water and the required amount of salt.

Simmer the flame and cook till the rice gets cooked.

Switch off the flame and keep aside for 5 minutes.

Garnish with coriander and mint leaves.

Serve hot.


Serving Options :

Serve hot with Raita or Till chutney.


July 6, 2016

Tomato & Carrot Rice / Lunchbox Special


One of the biggest challenge for all mommies is packing lunchbox for their kids. And I hope, all mommies will agree on this. Few kids are picky eater who doesn't like veggies to be visible in their box but as a mother, our priority will be in making a healthy meal which includes veggies.
So, if you want to make your kid eat tomato and carrot, try this healthy rice in which tomato and carrot is made into fine paste and prepared like a pulao. And then, thalimpu is added to the rice to give a crunchy texture which also indeed looks like a puliogare.

In this recipe, I have used peanuts and chana dal for the seasoning and in addition to that, soaked and peeled badam or cashews can also be included. The measurement and quantity of ingredients are made especially for kid's taste bud so adjust the quantity accordingly.


Here comes the recipe for a delicious and healthy kid's lunchbox recipe...

Ingredients :

1 1/2 Tbsp Oil or Ghee 
1 Tsp Cumin seeds 
2 Tomatoes, chopped 
2 Carrot, chopped 
1 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/2 Tsp Cumin powder 
Salt to taste 
1 Cup Rice 
2 Cups Water 
Coriander leaves for garnishing ( optional )

For Thalimpu / Seasoning :

2 Tsp Oil 
2 Tbsp Peanuts 
1 Tbsp Chana dal / Kadalai parupu
2  Dry red chillies
A pinch of Hing powder 
2 Springs of Curry leaves

Method :

Grind the chopped tomatoes and carrots into fine paste. Keep aside.

Heat oil or ghee in a thick bottomed pan or pressure cooker and add cumin seeds.

Once it starts crackling, add ginger garlic paste and saute till the raw smell goes off.

Now add the tomato - carrot paste along with the masala powders ( turmeric, chilli and cumin ) and salt.

Saute and cook till the oil separates from the masala.

Now add the measured amount of water and once it starts boiling add the rice.

Simmer the flame, close it with the lid and cook till the rice gets cooked.

Meanwhile, heat oil in a small pan and add chana dal followed by peanuts, dry red chillies, hing powder and curry leaves.

Add the thalimpu to the cooked tomato - carrot rice and gently mix well without breaking the rice.

Garnish with coriander leaves and serve.


Serving Options :

Serve with Potato fry, Egg omelette or Fryums.


Notes :

The measurement and ingredients used in this recipe is especially for kids so adjust the quantity of chillies or chilli powder according to taste bud.

Finely chopped onions can also be added before adding tomato - carrot paste.





July 5, 2016

Chicken - Bok Choy & Egg Stir Fry


Chicken and Bok choy compliments each other and gives a delicious, tasty and nutritious meal. This stir fry is an easy to prepare, flavourful and goes perfect with hot steamed rice. The bok choy stem is cooked along with the chicken and chinese seasoning is further stir fried with the bok choy leaves and eggs. Bok choy which is also called as "Pok Choi" is a type of chinese cabbage which is used in both cooking and traditional chinese medicine. The entire vegetable can be used along with stem and leaves. The stem part is cooked first as it takes time to cook and then leaves are added later to the dish. This veggie has a cancer fighting properties and also rich in Vitamin  C, A, K, calcium, magnesium, potassium and iron.


Ingredients :

250 gms Chicken, Boneless, Cut into pieces 
2 Eggs
1 Tbsp Oil 
1 Onion, Finely chopped 
250 gms Bok Choy
1/4 Tsp Garlic powder 
1 Tsp Soya sauce 
1/2 Tsp 5 Spice powder 
1/4 Tsp Pepper powder 
Salt to taste 

Method :

Separate the leaves from bok choy and finely chop the stem part. Keep aside.

Likewise, chop the separated leaves and keep aside.

Heat oil in a pan and add the chopped onions.

Saute till it turns translucent and add the chicken pieces.

Saute it for couple of minutes and add the chopped bok choy stem.

Cook it together for 3 - 4 minutes by closing the pan with a lid.

Add soya sauce followed by 5 spice powder, garlic powder and salt to the chicken - bok choy mixture.

Stir well, close the lid and cook it again for 5 minutes in a medium flame.

Now add the chopped bok choy leaves and mix well.

Cook it for couple of minutes.

Move the chicken - bok choy mixture to the corner of the pan and add the eggs.

Scramble the eggs and combine it with the chicken - bok choy mixture.

Add pepper powder and stir well.

Once the stir fry becomes dry, remove from the flame and serve hot.



Serving Options :

Serve with hot rice or Fried rice.


July 2, 2016

One Pan Spaghetti


This is one of the most easiest and delicious one pan meal which is prepared by arranging all the veggies and spaghetti in a pan and cooked along with the seasoning and water or stock. The slow cooking process helps the pasta to cook perfect with full of flavour. No extra techniques like sautéing, frying are required in this recipe and all you have to do is, arrange the veggies in the pan according to the picture given below and cook in a low flame to get a tasty and yummy pasta. Variations can also be done by including meat, pesto, tomato sauce etc. 

Recipe source - Inspired by Martha Stewart


Ingredients :

45 gms Spaghetti
10 - 15 Cherry Tomatoes, cut into halves
Handful of fresh Basil leaves
1 Onion, thinly sliced 
1 Green Bell pepper, thinly sliced
Few fresh Thyme 
1 Tbsp Olive oil 
4 Garlic pods, peeled and chopped finely
Salt to taste 
1 Tsp Soya sauce 
1 Tsp Fish sauce ( optional ) 
1/2 Tsp Pepper powder 
2 1/2 Cups Water or Chicken stock 
3 - 4 Tbsp Parmesan cheese, grated 

Method :

Arrange all the veggies and spaghetti as given in the picture.


Add fish sauce followed by soya sauce, olive oil, salt and pepper powder to the pan.

Add the measured amount of water or stock to the pan.

Simmer the flame and cook till the spaghetti gets cooked and becomes completely dry.

Add the grated cheese evenly on the cooked spaghetti and remove from the flame.

Serve hot.


Notes :

Preferably use non stick pan to avoid the pasta getting stuck on the pan.

Gently mix in the middle of cooking so that pasta gets evenly cooked.

Adjust the quantity of pepper and cheese according to taste bud.

Variations can also be done by adding pesto, tomato sauce, extra seasoning, olives etc.





July 1, 2016

Kudo Millet - Red Poha Idly


Idly is one of the healthiest option for breakfast or dinner because of its fermentation and steaming process. To make to more healthy and super soft, I have included kudo millet and red poha in this recipe. Kudo millet which is called as varagu in tamil has an antioxidant compound. And also, it is high in fibre and low in fat. This millet is also good for diabetes. Red poha is a flattened red rice which is also called as aval or avalakki. In this recipe, millet and idly rice are soaked together and grind into fine paste is further added to red poha and urad dal batter for fermentation. Addition of red poha makes the idly soft and spongy. These healthy idlis goes well with sambhar and any varieties of chutney.

English Name - Kudo Millet
Tamil - Varagu
Telugu - Arikelu, Arika
Hindi - Korda
Kannada - Harka
Malayalam - Koovaragu


Ingredients :

1 Cup Kudo Millet ( Any millet can be used ) 
1 Cup Idly Rice 
1 Cup Red Poha ( Red Aval ) / Red Beaten Rice 
3/4 Cup Urad dal 
1/2 Tsp Methi seeds / Fenugreek seeds
Salt to taste 
Water, as needed

Method :

Wash and soak millet along with Idly rice for 3 - 4 hours.

Wash and soak urad dal along with fenugreek seeds for 3 - 4 hours.

Wash and soak red poha for couple of hours.

Drain the water and grind the soaked urad dal using ice water till the batter gets its fluffy and smooth texture.

Once done, transfer it to a big bowl and keep aside.

Drain the water from the soaked poha and grind into fine paste.

Transfer it to the urad dal batter and keep aside.

Now drain the water from millet - rice and grind into smooth paste by adding little water.

Once done, transfer it to the urad dal batter.

Add the required amount of salt and mix well.

Keep it aside and let it ferment overnight.

Once it gets fermented, mix well and prepare like regular idlis or mini idlis using Idly mould.

Serve hot.



Serving Options :

Serve hot with Sambhar or any varieties of chutney.




Peas - Butter beans & Potato Masala


Peas - Butter beans & Potato Masala is a delicious and healthy side dish to serve with Roti or paratha.  In this recipe, I have used dried peas, which can also be replaced with fresh ones. Peas and butter beans are soaked over night and pressure cooked along with the masala is further added with mashed potatoes to give a tasty and nutritious rich gravy. The same masala can also be used to prepare masala dosa.


Ingredients :

1/2 Cup Green peas, dried
1/2 Cup Butter beans 
3 Potatoes, Boiled
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Dry red chillies 
2 Green chillies, Chopped 
2 Onion, Finely chopped 
2 Tomatoes, Finely chopped 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Jeera / Cumin powder 
A pinch of Hing powder 
1 Tsp Lemon Juice 
Salt to taste 
Coriander leaves for garnishing

Method :

Wash and soak the green peas and butter beans overnight.

Mash the boiled potatoes and keep aside.

Heat oil in a pressure cooker and add jeera / cumin seeds followed by hing powder and dry red chillies.

Add the chopped green chillies along with the finely chopped onions.

Saute till it turns translucent and add the ginger garlic paste.

Saute till the raw smell of ginger garlic goes off and add the chopped tomatoes.

Cook till the tomatoes turns soft and add all the masala powders ( Turmeric, Chilli and Cumin ).

Fry it for a minute and add the soaked green peas along with butter beans.

Add salt followed by 2 cups of water to the pressure cooker and cook it for 5 - 6 whistles.

Once done, switch off the flame and wait till the pressure gets released.

Open the lid and add the lightly mashed potatoes to the curry.

Cook it again for 4 - 5 minutes. ( add water if necessary ).

Garnish with coriander leaves and remove from the flame.

Add lemon juice to the masala and mix well.

Serve hot.


Serving Options :

Serve hot with Indian breads like Roti, Pulkha etc..


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