Onion Tomato Omelette

Onion Tomato Omelette is an easy breakfast dish which can also be served as an evening snack. This recipe yields 2 omelettes. Egg consumption consistently leads to increased levels of HDL which reduces the risk of many diseases.

Ingredients

• Eggs - 2
• Onion - 2 tbsp, finely chopped
• Tomato - 2 tbsp, finely chopped
• Red chilli powder - 1/4 tsp
• Turmeric powder - A pinch
• Garam masala - A pinch
• Salt - 1/8 tsp
• Butter - 2 tsp

Method

1. Beat the eggs until frothy.
2. Mix all the other ingredients except butter and whisk together.
3. Heat the tawa and grease with butter.
4. Pour half of the egg mixture and spread it evenly.
5. Cover and cook in low-medium heat on both sides.
6. Repeat the same for the remaining mixture.
7. Serve hot for breakfast with toasted breads.

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Spinach Wheat Dosa|Keerai Godhuma Dosai|கீரை கோதுமை தோசை

Spinach Wheat dosa is an instant and quick South Indian breakfast recipe. This dish is very healthy, nutritious and diabetic friendly. Wheat is extremely beneficial for a healthy living, so try to have wheat regularly in your diet.

Ingredients

• Wheat flour - 1 cup
• Rice flour - 1/4 cup
• Spinach - 1 cup, finely chopped
• Chopped onion - 1/4 cup
• Salt - To taste
• Oil - For cooking

Method

1. Mix wheat flour and rice flour together in a bowl adding water little by little to get a batter having pouring consistency. There should not be any lumps and the batter should not be thick.
2. Add the chopped spinach and onion. Mix well and adjust salt to taste.
3. Heat the tawa and grease with oil. 
4. Pour a ladle of batter to it and spread it in a circular motion. Drizzle some oil around it and cook in low-medium flame.
5. Flip on the other side and cook till it is golden brown.
6. Serve hot with tomato sabji or any chutney.

Tips

- You can also use idli dosa batter instead of rice flour.
- For the dosa to be more tasty, leave the batter aside for 30 minutes before making dosas.
- To get the maximum benefit out of wheat products, it's advisable to choose whole-wheat flour rather than refined varieties.

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Sweet Potato Kara Kuzhambu|Sweet Potato Tamarind Gravy

Sweet Potato Kara kuzhambu is a popular South Indian dish and can be made with various vegetables. Sweet potatoes are fat-free and can be used as a healthier alternative to white potatoes. They are excellent sources of Potassium, Vitamin A and C. The high amount of dietary fiber, the low calorie content and the high amount of water all together make sweet potatoes a great food if you are trying to lose weight.

Ingredients

• Sweet potato - 1
• Onion - 1, medium sized
• Sambar powder - 1 tbsp
• Jaggery - 1 tsp
• Tamarind - Lime sized ball, soak in warm water and extract the water
• Rice flour - 1 tsp
• Salt - To taste

     For the seasoning

• Sesame oil - 1 tbsp
• Mustard seeds - 1 tsp
• Red Chillies - 2
• Fenugreek seeds - 1 tsp
• Channa dal - 1 tsp
• Curry leaves - Few
• Asafoetida/Hing/ - 1/4 tsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add fenugreek seeds, channa dal, red chillies, hing and curry leaves.
3. Add sambar powder and stir till it changes its color.
4. Add chopped onion and fry till it turns transparent.
5. Add chopped sweet potatoes and tamarind water. Cook till the sweet potatoes are fully cooked.
6. Mix rice flour with water and make a smooth paste.
7. Add this paste to the gravy and stir continuously till the gravy thickens.
8. Add jaggery and mix well.
9. Turn off the stove and serve hot with rice.

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Vermicelli Upma|Semiya Upma|சேமியா உப்புமா

Vermicelli upma/Semiya upma is the popular South Indian breakfast item which can be done in minutes. This nutritious and healthy dish can be eaten for breakfast or dinner or as an evening snack.

Ingredients

• Vermicelli/Semiya - 1 cup
• Grated carrot - 1/2 cup
• Onion - 1, medium sized
• Green chillies - 1
• Water - 3 cups
• Salt - To taste
• Ghee - 2 tsp

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Channa dal/Kadalai paruppu/கடலை பருப்பு - 1 tsp
• Urad dal/Ulundu/உளுந்து - 1 tsp
• Curry leaves - Few

Method

1. Roast vermicelli with ghee in a pan and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add channa dal and urad dal. Fry till they turn light brown.
4. Add curry leaves and fry for few seconds.
5. Add chopped onions,green chillies and little salt. Saute till transparent.
6. Add grated carrot and mix well, cook for 3 minutes in medium heat. Sprinkle some water when required.
7. Add 3 cups of water and allow it to boil. Adjust salt to taste.
8. Simmer the stove and add roasted vermicelli little by little to avoid formation of lumps.
9. Keep stirring in low-medium heat until it reaches the consistency you desire.
10. Serve hot with chutney of your choice.

Tips

- You can also substitute chopped carrots and beans for grated carrot.

- You can sprinkle some ghee roasted dry fruits few seconds before turning off the stove.

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Tomato Sabji|Tomato Bajji|Thakkali Bajji|தக்காளி பஜ்ஜி

Tomato sabzi/Tomato sabji is an easy and delicious dish which is served as side dish for South Indian breakfast recipes like Idli, Dosa or pongal and can also be served with roti or chapati. It is prepared by sauteing tomatoes and onion with seasonings.

Ingredients

• Tomatoes - 3, large sized
• Onion - 1, medium sized
• Coriander leaves - A handful
• Mustard seeds - 1 tsp
• Channa dal/Kadalai paruppu/கடலை பருப்பு - 2 tsp
• Urad dal/Ulundu/உளுந்து - 1 tsp
• Red chillies - 3
• Curry leaves - Few
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add channa dal, urad dal and red chillies. Saute till it turns light brown.
3. Then add curry leaves and fry for few seconds.
4. Add finely chopped onions and little salt. Saute till it becomes transparent.
5. Now add finely chopped tomatoes and cook covered in low-medium heat till mashed.
6. Add coriander leaves and mix well.
7. Adjust salt to taste and serve hot.

Tips

- Use juicy tomatoes so that you don't have to add water and therefore tastes better.
- If the tomatoes are not sour, add little tamarind paste to the dish before adding coriander leaves.

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Vegetable Biryani

Vegetable Biryani is a healthy and colorful rice dish prepared with spices and vegetables. This nutrient rich recipe contains soya chunks and vegetables chiefly carrots and green beans. Protein-rich soya chunks provides similar taste of meat and is good for women health to maintain healthy bones and overcome menopausal symptoms.

Ingredients

• Basmati rice - 2 cups
• Carrot - 1/2 cup, chopped
• Green beans - 1/4 cup, cut into 1 inch pieces
• Potato - 1/2 cup, peeled and cubed
• Soya chunks - 1/2 cup
• Onion - 1, medium sized
• Tomatoes - 2, large sized
• Ginger garlic paste - 2 tbsp
• Chilli powder - 1 tsp
• Biryani masala - 2 tbsp
• Garam masala - 1 tbsp
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Cinnamon/பட்டை - 1 inch
• Cloves/கிராம்பு - 2
• Fennel seeds/சோம்பு - 1 tsp
• Marathi mokku/மராத்தி மொக்கு - 2
• Star anise/Annachi mokku/அன்னாச்சி மொக்கு - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the basmati rice for half an hour. Drain the water and keep aside.
2. Boil water in a pan and turn off the stove. Add soy chunks and let it sit for 5 minutes. Rinse with cold water and squeeze the water. Keep aside.
3. Heat ghee and oil in a cooker and add cinnamon, cloves, fennel seeds and bay leaf. Saute till it leaves a nice aroma.
4. Add chopped onions and little salt. Saute till golden brown.
5. Add ginger garlic paste and tomatoes. Cook till mashed.
6. Add coriander leaves and mint leaves & cook till wilted.
7. Add chilli powder, biryani masala and garam masala & mix well.
8. Then add chopped vegetables and soy chunks to the cooker and cook for 2 minutes.
9. Now add well drained rice and mix well.
10. Add 3 cups of water and adjust salt to taste.
11. Close the lid and cook for 1 whistle. Then simmer the stove for 5 minutes and turn it off.
12. After the pressure is released gently mix the rice.
13. Serve hot with raita.

Tips

- You can add or omit vegetables like potatoes, green peas, cauliflower, capsicum and beetroot.
- You can also sprinkle some ghee roasted dry fruits over the rice before serving.

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Preparation of Tofu

People have a very negative opinion of tofu, even if they have never tried. Only the bad preparation ruins the dish. Tofu is highly nutritious and tastes good if prepared properly. Here are the easy ways to prepare tofu so that you can make it delicious.

1. Types of tofu
     There are many types but the most common types are silken, soft, firm and extra-firm. Choose soft or silken tofu for any dish that needs a soft and creamy texture and used in desserts, cakes, sauces and dressings. Choose firm or extra-firm for any dish where the tofu needs to hold its shape like stir-fries and manchurian dishes.

2. Purchase and Storage of Tofu
     The fresher the better. Purchase with later expiry date. Buy organic tofu if possible, as soybean crops are heavily treated with pesticides. Once bought, open it and store in an airtight container filled with water covering the tofu block. Change the water daily.

3. Press tofu
     Pressing tofu is the most important step. It removes excess moisture, so that more flavor can be absorbed while cooking. Firm or Extra-firm tofu only can be pressed. It soaks up marinade better and holds together while cooking. Cut the tofu width wise into 2 blocks. Place the tofu blocks between two kitchen towels on a tray and place a cutting board on the top. Then place a weight of around 4 to 5 kgs (preferably books, as it distributes the weight evenly). Change the towels after 15 minutes and leave it for at least 30 minutes, preferably 2 hrs.

4. Marinate tofu
     When marinated, tofu absorbs the flavor and tastes better. If you are marinating for less than an hour, it can be done at room temperature. For longer periods, marinate in an air tight container in the refrigerator to prevent bacterial growth.

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Tofu Stir-Fry Recipe

Stir-frying is one of the quickest and easiest methods of cooking. This stir-fry recipe is simple and healthy. Soy protein found in tofu can lower your risk of a heart attack. This is also an excellent kid recipe with amazing health benefits. To make this healthy dish delicious, prepare tofu before cooking.

Ingredients

• Firm Tofu - 200g
• Ginger garlic paste - 2 tsp
• Soya sauce - 2 tbsp
• Chilli sauce - 1 tbsp
• Lemon juice - 1 tsp
• Salt - To taste
• Oil - 3 tbsp

Method

1. Cut the tofu into 1/2 inch cubes.
2. Heat oil in a pan and add tofu. Keep stirring continuously in high heat until all sides are light brown.
3. Now add ginger garlic paste, soya sauce, chilli sauce, lemon juice and salt. Mix well and cook in low-medium heat for 5 minutes.
4. Serve hot.

Tips

- You can also marinade tofu with other ingredients except oil and leave it for an hour before stir frying.

- It's better to choose firm tofu for this dish to retain its shape while cooking.

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Apple Pineapple Juice

This healthy and delicious juice is easy to make. It is sweet, refreshing and perfect for summer. If the kids don't like eating fruits, fruit juice can be given to solve the problem but children should be encouraged to eat whole fruits.

Ingredients

• Apples - 2
• Chopped Pineapple - 2 cups
• Lemon juice - 1 tsp (optional)

Method

1. Cut the apples into quarters after removing the stems.
2. Mix the apples and pineapple pieces, blend them together in a food processor. Add some cold water if required.
3. Pour into a glass and add lemon juice if you are using.

Tips

- Juice tastes best shortly after it's made. Try to make juice what you can drink right away.
- If you want to save it for later, store it in an air tight container and refrigerate for up to 24 hrs.

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Spinach fry|Keerai Poriyal|கீரை பொறியல்

Spinach fry/Keerai poriyal is a quick, easy and healthy dish which tastes great when served as a side dish for rice. Spinach has numerous health benefits as it is packed with vital nutrients and also a good source of fiber.

Ingredients

• Spinach - 250g
• Onion-1, large sized
• Dry red chillies - 1, broken in half
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Grated coconut - 2 tbsp
• Salt - To taste
• Oil - 2 tsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add cumin seeds, channa dal, urad dal and red chillies. Saute till it turns light brown.
3. Add chopped onions and little salt. Saute till it turns golden brown.
4. Now add finely chopped spinach leaves, salt and little water.
5. Add the grated coconut and mix well. Turn off the stove and serve hot.

Tips

- Cook the spinach uncovered to retain the green color.

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Egg Bhurji

Egg Bhurji is a quick and delicious recipe that can be served with roti or as a side dish for steamed rice and any curry or as a sandwich filling. Scrambled eggs are cooked with onions, tomatoes and spices in this flavourful recipe.

Ingredients

• Eggs - 3
• Onion - 1, medium sized
• Tomato - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Beat the eggs in a small bowl and add 1/2 tsp of salt. Keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds.
3. After a few seconds add curry leaves and finely chopped onion. Saute well till the onion turns golden brown.
4. Add ginger garlic paste and saute for a while.
5. Add finely chopped tomatoes and saute till it gets mashed.
6. Add turmeric powder, chilli powder, garam masala & salt and mix well.
7. Add the beaten eggs and stir vigorously and continuously till the egg gets scrambled.
8. Garnish with coriander leaves and serve hot.

Tips

- You can make it more nutritious by adding veggies like capsiucm and/or peas to this dish. Add them right after the tomatoes and cook for approx. 3 minutes.

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Veg Sandwich

Veg Sandwich is a healthy breakfast item and can be made quick if you have already prepared the mint paste. It can also be eaten as a snack in the evening with tea. This is both a low calorie food and a filling one.

Ingredients

• Bread - 6 slices
• Grated carrot - 1/2 cup
• Mint leaves/Pudhina - 1/2 cup, tightly packed
• Green chillies - 2
• Salt - 1 tsp
• Butter - 2 tbsp

Method

1. Grind mint leaves, green chillies and salt together into a smooth paste adding little water.
2. Butter on both sides for all the bread slices.
3. Apply 2 tsp of ground mint paste on one side of the bread and spread 2 tbsp of grated carrot evenly. Close with the other bread slice and press slightly.
4. Heat a pan and grease with little butter. Toast on both sides in low-medium heat until crispy and golden brown.
5. Repeat for the remaining slices. 
6. Cut diagonally and serve hot.

Tips

- I used brown bread in this recipe. You can also use white bread.

- You can pick veggies of your choice for making a healthy sandwich. Shredded cabbage, sliced tomatoes, sliced cucumbers, lettuce and so on.

- You can make the mint paste in bulk and store in the refrigerator.

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Okra Fry|Vendakkai Poriyal|வெண்டைக்காய் பொறியல்

A simple and tasty Okra fry forms a perfect side dish for any rice varieties. Okra is rich in numerous vitamins and minerals and has numerous health benefits like promoting a healthy pregnancy, preventing diabetes, maintaining eye health and healthy skin, constipation, boosts digestion and many more. 

Ingredients

• Okra/Lady's Finger/Vendakkai - 250g
• Onion - 1/2 cup, chopped
• Green Chillies - 1, slit lengthwise
• Tamarind paste - 2 tsp
• Mustard seeds - 1 tsp
• Channa dal - 2 tsp
• Urad dal - 1 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Wash the ladyfingers and wipe off dry with a clean cloth (otherwise it becomes gooey while cooking). Cut the top and bottom section of the vegetable and cut into small pieces. Keep aside.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add channa dal and urad dal.
3. Add curry leaves when the dal turns light brown and add onion, green chillies & little salt. Saute till it turns golden brown.
4. Add ladyfingers and mix well. Add tamarind paste & salt and cook in low-medium heat till the vegetable is soft and cooked.
5. Garnish with coriander leaves.

Tips

- Tamarind is added to reduce the stickiness of the vegetable. You can also use curd or lemon juice.

- Add salt only when the vegetable is half cooked, else the salt brings out the water from the vegetable and increases its stickiness.

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Egg Curry without Coconut

This healthy, nutritious and spicy egg curry is prepared with hard boiled eggs, onion, tomato & spices and without coconut. People who don't like hard boiled eggs have to try this recipe. Hard boiled eggs retain more vitamin B-12 than scrambled eggs, so go for hard boiled eggs whenever possible.

Ingredients

• Hard Boiled Eggs - 5
• Onion - 1, medium sized, cut lengthwise
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 2 tsp
• Egg curry masala - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tbsp

Method

1. Rub the turmeric powder over the boiled eggs so that the skin becomes yellow. It is optional, if you want your eggs to be white you can skip this step.
2. Prick the skin of the eggs with a fork on all sides.
3. Heat 1 tbsp of oil in a pan and shallow fry the eggs in low-medium heat till they turn golden brown. Keep aside.
4. Heat 1 tbsp of oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and curry leaves. Fry for few seconds.
5. Add onion & little salt and saute till it turns golden brown.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add finely chopped tomatoes and cook till it gets mashed.
8. Add turmeric powder, chilli powder, garam masala, coriander powder, egg curry masala & salt and mix well. Cook till the oil comes out of the mixture.
9. Now add the fried eggs and mix well. Add water and cook covered for 5 minutes.
10. Serve hot with Chapathi, rice or as a side dish for biryani.

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Brinjal Rice|Kathrikkai Sadham|கத்திரிக்காய் சாதம்

Brinjal Rice is a delicious South Indian recipe which is quick and easy to make and can be used for lunch box. Brinjals are sauteed in onion and spices and mixed with rice in this dish. Brinjals provide a high amount of dietary fiber and is a good food for weight loss.

Ingredients

• Cooked Rice - 2 cups
• Brinjals - 6, medium sized
• Onion - 1, medium sized
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Green chillies - 1, slit lengthwise
• Mustard seeds - 1/2 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Cut the brinjals lengthwise and soak them in water to prevent discoloration.
2. Spread the cooked rice evenly in a wide bowl/plate and mix it gently with ghee and salt. Keep aside.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds start to splutter add curry leaves, chopped onion and green chillies. Saute well till the onion color changes to light brown.
5. Now add the brinjals & salt and mix well. Cook for 2 minutes.
6. Add ginger garlic paste, turmeric powder & garam masala and cook covered in medium heat until the brinjals are cooked. Sprinkle some water if needed.
7. Now add rice and cook gently without mashing up the rice for 3 minutes in low-medium heat.

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Spinach and Peas pulao

Spinach and Peas Pulao is a great one pot meal which is easy to make. The combined flavour of spinach and green peas makes the dish delicious and also healthy as it is loaded with full of vitamins and minerals.

Ingredients

• Basmati Rice - 2 cups
• Spinach(palak) - 250g
• Green Peas(fresh/frozen) - 1 cup
• Onion - 1, medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 2 tsp
• Green chillies -1, slit lengthwise
• Cinnamon - 1 inch
• Cloves - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the rice for at least half an hour.
2. Remove the stems of spinach, wash 2 to 3 times and chop them. Keep aside.
3. Heat oil and ghee in a pressure cooker and add cinnamon, cloves and bay leaf. Fry for few seconds.
4. Add finely chopped onions, green chillies and little salt. Saute till it turns golden brown.
5. Add ginger garlic paste and fry in medium heat till the raw smell goes.
6. Add turmeric powder & garam masala and fry for a while.
7. Now add chopped spinach and cook till it wilts.
8. Add green peas, mix well and add 3 cups of water.
9. When it started to boil, add well drained rice and adjust salt to taste.
10. Close the lid and cook for a whistle. Then simmer the stove for 5 minutes and turn it off.
11. Once the pressure is released, mix gently and serve hot.

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Chettinad Chicken Biryani

Chettinad Chicken Biryani is the spiciest and the most aromatic delicious biryani made with fresh ground masalas and spices. The chicken is marinated and cooked in a spicy masala which gives a very distinctive taste unlike the simple chicken biryani.

Ingredients

• Basmati Rice - 2 cups
• Chicken - 500g
• Onion - 1, large sized, cut lengthwise
• Tomatoes - 2, medium sized
• Coconut milk - 1 cup
• Coriander leaves - To garnish
• Cinnamon/பட்டை - 1 inch
• Cloves/லவங்கம் - 2
• Marathi mokku/மராத்தி மொக்கு -2
• Star anise/Annachi mokku/அன்னாசி மொக்கு - 2
• Bay leaf - 1
• Curry leaves - Few
• Mint leaves - A handful
• Fennel seeds/சோம்பு - 1 tsp
• Salt - To taste
• Butter - 1 tbsp
• Ghee - 1 tbsp
• Oil - 2 tbsp

    For the masala

• Ginger - 3 inch piece, cut small
• Garlic - 10 cloves
• Fennel seeds - 1 tsp
• Green chillies - 3
• Red chillies - 2
• Cinnamon - 1 inch
• Cloves - 3
• Mint leaves - 1/4 cup, tightly packed

    For the marination

• Curd - 2 tbsp
• Chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1 tsp
• Ground masala - Half

Method

1. Grind the ingredients given for the masala into a smooth paste and keep aside.
2. Marinate the chicken with the ingredients given for the marination for 1 hour.
3. Soak the basmati rice for half an hour. (the soaking time depends on the type of rice used, for some types 10 minutes is enough).
4. Heat 2 tbsp of oil and 1 tbsp of ghee in a pressure cooker and add cinnamon, cloves, marathi mokku, anachi mooku, bay leaf, fennel seeds, curry leaves and mint leaves. Fry for a while in low heat.
5. Add onion & little salt and saute till it turns golden brown.
6. Add finely chopped tomatoes and cook till it gets mashed.
7. Add the remaining half of the ground masala and saute well till the raw smell goes.
8. Now add the marinated chicken & salt and cook covered in medium heat till it gets half cooked.
9. Meanwhile, roast the well drained rice with 1 tbsp of butter in a pan in medium heat till the water gets evaporated.
10. Add 1 cup of coconut milk and 2 cups of water to the half cooked chicken and allow it to boil.
11. Add roasted rice and adjust salt to taste.
12. Close the lid and cook for 1 whistle. Then simmer the stove and cook for 6 minutes.
13. Leave aside for 10 minutes after the pressure is released. Mix gently and garnish with coriander leaves.

Tips

- For roasting the rice, you can use ghee or oil if you don't have butter.

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Cilantro Rice|Kothamalli Sadham|கொத்தமல்லி சாதம்

Cilantro rice is a quick and easy lunch box recipe. Coriander leaves are pureed in the food processor and mixed with rice in this recipe. This flavorful dish provides a wide range of health benefits as it is packed with vitamins and minerals.

Ingredients

• Rice - 1/2 cup
• Coriander leaves/Cilantro - 1 cup, tightly packed
• Onion - 1, medium sized
• Ginger - 1 inch
• Green chillies - 2
• Cumin seeds/சீரகம் - 1 tsp
• Urad dal/உளுந்து- 1 tsp
• Channa dal/கடலை பருப்பு- 1 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 2 tsp
• Oil - 1 tbsp

Method

1. Cook rice and spread the rice evenly in a wide bowl. Mix it with ghee and salt without mashing up the rice.
2. Grind coriander leaves, ginger, green chillies with little water into a smooth paste. Keep aside.
3. Heat oil in a wide pan and add cumin seeds, urad dal and channa dal. Fry till they change light brown in color and add curry leaves.
4. Add chopped onion and little salt. Fry till the onion turns golden brown in color.
5. Now add the coriander paste and salt. Mix well and cook till the raw smell goes.
6. Simmer the stove and add rice. Mix gently and adjust salt to taste. Serve hot.

Tips

- You can also make the coriander paste in bulk and store in the refrigerator for few days.

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Chicken 65

Chicken 65 is a popular South Indian starter recipe originated in Chennai. It is usually served as a snack or as a side dish for non-veg meals. This spicy, deep fried chicken dish is an all time favourite for most of them.

Ingredients

• Chicken - 1/2 kg
• Ginger garlic paste - 1 tsp
• Coriander powder - 2 tsp
• Chilli powder - 3 tsp
• Pepper powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Turmeric powder - A pinch
• Corn flour - 2 tsp
• Rice flour - 1 tsp
• Red food color - A pinch
• Lemon juice - 1 tbsp
• Egg - 1
• Salt - To taste
• Curry leaves - Few
• Green chillies - 2
• Onion - To garnish, cut lengthwise
• Oil - To deep fry

Method

1. Marinate chicken with all the ingredients except curry leaves, green chillies, onion and oil for 2 hrs in the refrigerator.
2. Heat oil in a kadai and fry the curry leaves & green chillies. Keep aside.
3. Deep fry the marinated chicken till it becomes golden brown.
4. Garnish it with onion and fried curry leaves & green chillies.

Tips

- Egg coats the chicken and keeps the chicken soft, tender and juicy.

- If marinating time is longer than 1 hour, place the marinating chicken in the refrigerator.

- It tastes better if the chicken is marinated for atleast 30 minutes.

- Frying curry leaves and green chillies in the beginning adds more flavour to the chicken.

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Coconut Chutney|Thengai Chutney|தேங்காய் சட்னி

Coconut chutney is an easy and famous South Indian recipe which is served as a side dish for lot of snacks and breakfast items. You can do lot of variations in making of this chutney. Each of them tastes unique and equally good.

Ingredients

• Grated Coconut - 1 cup
• Roasted gram/பொட்டுக்கடலை- 1/2 cup
• Ginger - 1/2 inch
• Garlic - 3 cloves
• Green chillies - 2
• Coriander leaves - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tsp

Method

1. Start grinding grated coconut, roasted gram, ginger, garlic, green chillies, coriander leaves and salt together adding little water.
2. Then add more water and grind into a fine paste. Transfer the contents into a bowl.
3. Heat oil in a small pan and add mustard seeds.
4. Once it starts to splutter, add urad dal and fry for few seconds. Then add curry leaves and pour this into the bowl.
5. Serve immediately.

Tips

Some of the variations are:

• Substitute green chillies with red chillies.
• Increase/decrease the quantity of roasted gram.
• Skip ginger or garlic or both.
• Skip coriander leaves.

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Chicken Drumsticks

These delicious and healthy oven baked chicken drumsticks are prepared by coating chicken drumsticks in yogurt and seasoned with Indian spices and baked in the oven. Yogurt keeps the chicken tender and tasty. Kids love these and great for picky eaters.

Ingredients

• Chicken drumsticks - 4
• Yogurt - 1/2 cup
• Lemon juice - 1 tbsp
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Garam masala - 1 tbsp
• Cumin powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Corn flour - 2 tsp
• Salt - 1 tsp
• Olive oil - 1 tbsp

Method

1. In a wide bowl mix all the ingredients well except chicken and olive oil.
2. Remove the skin and make 3 deep cuts in each drumstick and completely cover the chicken with the mixture.
3. Marinate the chicken in refrigerator for at least 1 hour.
4. Preheat the oven to 400ºF(200ºC).
5. Brush the oil over the bottom of the baking tray or line a foil in the tray and brush the oil. Cook in the oven for 30 minutes.
6. After 30 minutes, turn over the chicken and apply any remaining marinade. Cook for another 30 minutes in the oven.
7. Serve hot.

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