Aloo Poha|Urulaikizhangu Aval Upma

Aloo Poha is a quick, easy and healthy North Indian breakfast dish or snack. It is light, easy to digest and good for diabetes. Eating poha regularly can prevent iron deficiency or anaemia.

Aloo Poha

Ingredients

• Thick flattened rice/Poha - 1 cup
• Onion - 1, big sized
• Potato - 1 cup, chopped into small cubes
• Ginger - 1 tsp, grated
• Green chilies - 1, sliced lengthwise
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Roasted peanuts - 2 tbsp
• Coriander leaves - To garnish
• Salt - as required

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

Method

1. Take poha in a strainer/colander and wash in running water until the poha absorbs enough water and becomes soft. Don't wash it too much or else it becomes mushy.
2. Heat oil in a pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add urad dal and curry leaves.
4. When the dal turns light brown, add ginger, roasted peanuts, chopped onions and green chillies. Fry till the onions turn transparent.
5. Add turmeric powder, chopped potatoes and salt and mix well. Cook the potatoes till they are soft.
6. Add the poha and mix gently. Adjust salt to taste. Cook for 2 -3 minutes in low flame.
7. Add lemon juice and mix well. Garnish with coriander leaves and serve hot.

Tips

- Adding lemon juice to the poha helps in better absorption of iron.

Continue Reading >>

Tamarind Rice|Puliyodharai|புளியோதரை

Tamarind Rice is a popular and delicious South Indian dish. It is a famous temple prasadam and is an ideal food to pack for travel. It is also a perfect lunch box recipe. You can prepare the tamarind paste (pulikaaichal) in advance and can store in refrigerator for more than a week.

Tamarind Rice

Ingredients

• Raw rice - 1 cup
• Tamarind - Lemon size (soak in 1 cup of warm water and extract juice)
• Roasted Peanuts - 1/2 cup
• Salt - To taste
• Sesame oil - 2 tbsp

     To roast and grind

• Fenugreek seeds - 1 tsp
• Coriander seeds - 2 tbsp
• Red chillies - 3 (depends on your spice level)

     For the seasoning

• Sesame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Channa dal - 1 tbsp
• Urad dal - 1 tbsp
• Asafoetida/Hing - 1/4 tsp
• Red Chillies - 2 (broken into half)
• Curry leaves - few
• Turmeric powder - 1 tsp

Method

1. Dry roast fenugreek seeds, coriander seeds and red chillies and grind into a fine powder.
2. Heat 2 tbsp of oil in a pan. Add mustard seeds.
3. When the mustard seeds start to splutter, add channa dal, urad dal, asafoetida, red chillies and curry leaves. Fry until they turn light brown.
4. Add the tamarind extract, turmeric powder and salt and cook on a medium flame until the mixture thickens.
5. Now add the spice powder and roasted peanuts. Mix well and turn off the stove. Pulikaaichal (tamarind paste) is ready.
6. Cook rice with 2 cups of water and spread the cooked rice evenly in a wide bowl to cool. Mix it gently with 2 tbsp of sesame oil and salt.
7. Add the tamarind paste to the rice. Mix gently and serve.

Tips

- If you are preparing pulikaaichal in advance don't add peanuts while preparing the paste. Add roasted peanuts while heating up the paste if stored in fridge.

Continue Reading >>

Garlic Paneer

Garlic paneer is a delicious starter recipe and it can be prepared quickly. This dish can also be served as a side dish for chapathi/roti.

Garlic Paneer

Ingredients

• Paneer - 250g
• Onion - 1
• Cumin seeds - 1/2 tsp
• Oil - 1 tbsp
• Salt - To taste
• Coriander leaves - To garnish

     To grind

• Garlic cloves - 6
• Red chillies - 2 or 3 (depends on your spice level)
• Vinegar - 1/2 tsp
• Salt - 1/2 tsp

Method

1. Cut paneer into 1 inch cubes and soak in hot water for 10 minutes.
2. Grind garlic cloves and red chilies together with vinegar, salt and enough water to make smooth paste.
3. Heat oil in a pan. Add cumin seeds and stir until they turn dark brown.
4. Add chopped onions and little salt and fry until soft.
5. Then add the garlic chili paste and cook until it thickens and the oil separates.
6. Add paneer and saute for 5 minutes in medium heat.
7. Adjust salt to taste and garnish with coriander leaves.

Continue Reading >>

Instant Ragi Dosa|Finger Millet Dosa|ராகி தோசை

Ragi dosa is a healthy south indian breakfast recipe which can be made instantly or fermentatively. This recipe is instant dosa recipe and goes well with any chutney.

Ragi is one of the best non-dairy sources of calcium when compared to any grains. It is a complete multi nutritional food supplement which is rich in fiber, protein and other minerals. People in south India consume ragi as their staple diet.

Instant Ragi Dosa

Ingredients

• Ragi flour - 1 cup
• Rice flour - 1/4 cup
• Yogurt - 1/2 cup
• Green chillies - 1
• Salt - To taste

     For the seasoning

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Onion - 1, finely chopped

Method

1. Mix ragi flour, rice flour, yogurt, green chillies and salt in a large bowl. Add enough water to form dosa batter that should have pouring consistency like butter milk. Keep the batter aside for 30-45 minutes.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter, add cumin seeds and curry leaves. Saute for few seconds.
4. Add onion and fry until soft or translucent. Don't brown the onions.
5. Add this seasoning to the batter.
6. Heat a tawa and grease with oil.
7. Pour a ladle of batter and spread it in a circular motion. Drizzle some oil around it and cook covered in medium flame.
8. Flip on the other side and cook for a minute more.
9. Repeat the same with remaining batter.
10. Serve hot with coconut chutney.

Tips

- You can also substitute wheat flour/left over dosa batter for rice flour. I would recommend wheat flour for diabetes patients.

Continue Reading >>

Oatmeal Cookies

Oatmeal cookies are delicious and nutritious and are perfect for a snack for both kids and adults. This crisp and chewy cookie is loaded with oats, dried fruits and nuts. 

Oatmeal cookies contain fiber and minerals, such as iron and potassium, which are crucial to body health. They are also rich in folate and Vitamins A & K. Due to their oat content, the oatmeal cookies are also rich in soluble fiber, which combats bad cholesterol, reducing the chances of heart disease and controlling blood glucose levels.

Oatmeal Cookies

Ingredients

• Nuts - 1 cup (walnuts or pecans)
• Unsalted butter - 3/4 cup (170g or 12 tbsp or 1 1/2 sticks)
• Light brown sugar - 1 cup
• Egg - 1 (large)
• Vanilla extract - 1 tsp
• All purpose flour - 3/4 cup
• Baking soda - 1/2 tsp
• Salt - 1/2 tsp
• Ground Cinnamon - 1/2 tsp
• Oatmeal - 3 cups (old-fashioned or quick oats)
• Raisins or cherries or chocolate chips - 1 cup (optional)

Method

1. Preheat oven to 350 F.
2. Line a baking tray with parchment paper.
3. Place nuts on the sheet and bake for 7-8 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
4. Beat the butter and sugar with a fork (or with an electric mixer) until creamy and fluffy.
5. Add the egg and vanilla extract and beat to combine.
6. In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.
7. Add the flour mixture to the cream mixture and mix well until combined.
8. Add oats and raisins (if using) and stir well. 
• Do not overmix the dough as it results in dry or hard cookies. Stop mixing when the dough is just mixed.
9. Scoop spoonfuls of the mix onto a baking tray about 2 inches apart.
10. Then lightly flatten the cookies with your wet fingers so they are about 1/2 inch thick.
11. Bake the cookies for 12-15 minutes or until light golden brown around the edges but still soft in the middle.
12. Remove from oven and let them cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Tips

- Make sure all the ingredients are at room temperature before mixing. It ensures better blending of the batter and a more even baking time.

Continue Reading >>

Rava Upma|Semolina Upma

Rava Upma is a popular south indian breakfast dish which is very easy and can be done in a jiffy. You could use fine or coarse semolina but upma tastes better when made with coarse semolina.

Rava Upma

Ingredients

• Rava/Sooji/Semolina - 1 cup
• Onion - 1, medium sized
• Green chillies - 1, slit lengthwise
• Coriander leaves - To garnish
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cashewnuts - 3
• Curry leaves - Few
• Salt - To taste
• Ghee - 2 tsp + 1 tsp
• Oil - 1 tbsp + 1 tbsp

Method

1. Heat 1 tsp of ghee in a pan and fry rava until it starts to give off a nice aroma. Transfer to a bowl and keep aside.
2. Heat 1 tbsp of oil & 2 tsp of ghee in the same pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add urad dal and cashewnuts. Fry them till they turn light brown.
4. Add curry leaves, onion and green chillies. Fry till the onions turn transparent.
5. Now add 3 cups of water and adjust salt to taste.
6. When the water starts boiling, simmer the stove and add the roasted rava little by little stirring continuously.
7. Keep on stirring and add 1 tbsp of oil.
8. Cover and cook for 5 minutes in low flame till all the water is absorbed and garnish with coriander leaves.
9. Serve hot with coconut chutney or tomato chutney.

Tips

- You can also add boiled vegetables after the onion is cooked to make it more healthy.

Continue Reading >>

Barnyard Millet Curd Rice|Kuthiravali Thayir Sadam|குதிரைவாலி தயிர் சாதம்

Barnyard millet curd rice tastes delicious just like normal curd rice and even more healthy. 

India is the world's largest producer of millet. Millet is good for your heart health, guard yourself from diabetes, enhance your digestive system, decrease your chance of cancer, detox the body, increase respiratory health, enhance your defense mechanisms, improve your levels of energy, and enhance your muscle as well as nerve health.

Barnyard Millet Curd Rice

Ingredients

• Barnyard Millet - 1 cup
• Water - 3 cups
• Curd - 1 cup
• Milk - 2 cups
• Coriander leaves - to garnish
• Salt - as required

     For the seasoning

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Asafoetida/Hing - A pinch
• Grated ginger - 1 tsp
• Green chilli - 1, finely chopped
• Curry leaves - Few

Method

1. Boil 3 cups of water in a sauce pan. 
2. Wash the millet and add to the boiling water. Water stops to boil after the millet is added. When the water boils again reduce to low flame. Add salt and cook until mushy.
3. Cool down and add milk to it. Mix and mash well without any lumps.
4. Then add curd and mix well. Adjust salt to taste.
5. Now heat oil in a small pan and add mustard seeds. When the mustard seeds start to splutter add urad dal and fry until light brown.
6. Add a pinch of hing, grated ginger, green chilli and curry leaves. Fry for few seconds.
7. Add the seasoning to the rice.
8. Garnish with coriander leaves and serve with pickle.

Notes

- You can also garnish the dish with freshly grated carrot, roasted cashews and fresh fruits like grapes and pomegranate.

Continue Reading >>

Split moong dal Vada|Pasiparuppu Vadai|பாசிப்பருப்பு வடை

Moong dal vada is a deep fried snack which is made with  moong dal grinded and made into a batter and then deep fried into vadas. 

Split moong dal is a good source of protein, vitamins and minerals. It is easy to digest, protects and heals liver and is good immune system stimulant. They do not contain any fats, thus making them an ideal food for children and elderly.

Moong Dal Vada

Ingredients

• Split Moong dal/Pasiparuppu - 1 cup
• Onion - 1/4 cup
• Ginger - 1 tbsp, grated/chopped
• Green chillies - 1, finely chopped
• Red chilli powder - 1/2 tsp
• Gram flour - 1 tbsp
• Asafoetida - a pinch
• Cilantro - 1 tbsp, finely chopped
• Salt - To taste
• Oil - To deep fry

Method

1. Wash and soak moong dal in water for at least 3 hours.
2. Drain the water and grind into a coarse paste. Sprinkle some water while grinding if required.
3. Add finely chopped onion, ginger, green chillies, red chilli powder, gram flour, asafoetida, cilantro and salt to the batter. Mix well.
4. Heat oil in a pan. Deep fry the balls in medium heat until golden brown.
5. Serve hot with chutney/ketchup.

Continue Reading >>

Carrot Fry|Carrot Poriyal

Carrot Poriyal is a great healthy side dish for any rice varieties. I have not used coconut in this recipe but you can also garnish this poriyal with fresh grated coconut.

Increased intake of antioxidant-rich foods like carrots reduce cancer and cardiovascular disease risks. Carrots may also help with blood sugar regulation, delay the effects of aging and improve immune function.

Carrot Poriyal

Ingredients

• Grated carrot - 2 cups
• Onion - 1/2 cup, finely chopped
• Coriander leaves - To garnish
• Salt - To taste

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Red chillies - 1, broken into half
• Curry leaves - Few

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add urad dal and channa dal. Fry until they turn light brown.
3. Add red chillies and curry leaves and saute for few seconds.
4. Add chopped onion and little salt. Cook until it turns soft.
5. Then add grated carrot and salt. Sprinkle some water and cook covered until it gets cooked.
6. Adjust salt to taste and garnish with coriander leaves. Serve hot.

Continue Reading >>

Broccoli Fry|Broccoli Poriyal

This tasty and healthy indian style broccoli fry is the perfect side dish to any main meal. 

Broccoli is one of the best health-boosting foods and it has numerous health benefits. Broccoli is one of the cruciferous vegetables and to receive the health benefits include broccoli as part of your diet at least 2-3 times per week.

Broccoli Fry

Ingredients

• Broccoli florets - 2 cups
• Onion - 1, medium sized
• Sambar powder - 1 tsp
• Garlic - 2 cloves, finely chopped
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Salt - to taste
• Oil - 1 tsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add urad dal and garlic. Saute for a few seconds.
3. Add chopped onions and cook until soft.
4. Add sambar powder and salt and mix it well.
5. Now add the broccoli florets and sprinkle some water.
6. Cook for 5 minutes in medium heat and serve hot.

Continue Reading >>

Strawberry-Banana Smoothie

This flavorful and delicious strawberry-banana smoothie is very simple and easy to make, and perfect for a hot summer day. Fruit smoothies are the next best thing in case you skip your breakfast and will help you feel fuller, longer.

Ingredients

• Fresh strawberries - 1 cup
• Banana - 1 medium sized
• Greek Yogurt - 3/4 cup (Strawberry flavored)
• Cold milk - 1 1/2 cups

Method

1. In a blender, place all the ingredients and blend until smooth.
2. Pour into 2 glasses and serve immediately.

Tips

- If you don't have greek yogurt you can also use plain yogurt. But the yogurt should be thick.

- You can also add frozen strawberries and banana to make the smoothies thick and cold.

Continue Reading >>

Aloo Bonda|Urulaikizhangu bonda|உருளைக்கிழங்கு போண்டா

Aloo Bonda is a popular south indian deep fried snack made with gram flour batter and stuffed with potato filling.

Ingredients

• Potatoes - 3, medium sized
• Onion - 1, medium
• Grated ginger - 1 tbsp
• Green chilli - 1
• Turmeric powder - 1/4 tsp
• Cilantro - 2 tbsp, finely chopped
• Curry leaves - few
• Urad dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Oil - 1 tbsp
• Salt - To taste

     For the batter

• Gram flour - 1/2 cup
• Rice flour - 1 tbsp
• Asafoetida/Hing/பெருங்காயம் - 2 pinches
• Baking soda - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste
• Oil - To deep fry

Method

1. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin and mash it well.
2. Heat oil in a pan and add mustard seeds. Once it splutters, add urad dal and fry till it turns slight brown.
3. Add curry leaves and grated ginger and saute for few seconds and add onion and green chilli.
4. Cook till the onion turns soft.
5. Add turmeric powder and salt.
6. Now add the mashed potatoes and mix well. Cook for 2 minutes.
7. Cool down and make small balls. Keep aside.
8. In a bowl mix gram flour, rice flour, asafoetida, baking soda, chilli powder and salt. Add water slowly to make a thick batter.
9. Heat oil in a pan. Dip a potato ball in the batter, coat it well and slowly drop into the pan. Repeat for other balls.
10. Fry the balls for a minute in medium heat and turn over to cook evenly on both sides. Fry them until all sides are golden brown.
11. Serve them hot with chutney/sauce.

Continue Reading >>

Crispy Fried Onions

Fried onions are used for garnishing various food recipes like biryani, soups and salads. They can be pan fried or deep fried.

Ingredients

• Onions - 2
• Corn flour - 1 tbsp
• Oil - for deep frying

Method

1. Peel the onions and cut them into thin slices lengthwise.
2. Sprinkle corn flour on the slices and lightly toss them to coat.
3. Heat oil in a pan for deep frying.
4. Reduce the flame to medium. Add few onion slices and deep fry until golden brown and crisp.
5. Remove and place on paper towels to absorb oil.
6. Repeat the process until all onions are fried.

Tips

 - Corn flour is optional. In that case, pat dry onions well with kitchen towel to absorb the moisture. But if you want crispy ones corn flour is a must.

 - Ensure the oil is not very hot and cook in medium flame to cook thoroughly.

 - Do not overcrowd the slices and fry in small batches.

Continue Reading >>

Split moong dal curry|Dal Tadka|Dal Fry

Moong dal fry is a very simple recipe where the dal is cooked and seasoned with spices which gives flavors to the bland dal. This dish goes well with chapati/rice.

Split moong dal is a good source of protein and is relatively easy to digest unlike other pulses.

Ingredients

• Split Moong dal/pasi paruppu - 1 cup
• Ginger - 1 tbsp, finely chopped/grated
• Tomatoes - 2, medium sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Green chillies - 1
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida/Hing - 1/4 tsp
• Garlic - 4 cloves, grated
• Red chillies - 1
• Curry leaves - few
• Onion - 1, medium sized

Method

1. Pressure cook the moong dal with ginger, chopped tomatoes, turmeric powder, chilli powder, green chillies and salt for 3 whistles.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter add cumin seeds, hing, garlic, red chillies and curry leaves. Fry them for few seconds.
3. Add in the chopped onions and cook until soft and transparent.
4. Now add the mashed dal. Add water and stir well.
5. Allow it to boil for 5-10 minutes and adjust salt to taste.
6. Garnish with coriander leaves. Serve hot.

Continue Reading >>

Kovakkai Fry|Ivy Gourd Fry

Kovakkai fry is a simple and tasty fry that goes very well with both rice and chapathi. Ivy gourd also referred as baby watermelon is loaded with high amounts of vitamins and also controls blood sugar levels.

Ingredients

• Kovakkai - 500g, sliced lengthwise/disk shaped slices
• Onion - 1
• Tomato - 1
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - To taste

    For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Garlic Cloves - 2, grated/finely chopped
• Curry leaves - few

Method

1. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add crushed garlic and curry leaves and saute for few seconds.
2. Add chopped onions and cook until transparent.
3. Then add chopped tomatoes and cook until soft.
4. Add the kovakkai pieces & salt and cook covered for 5 minutes in medium heat. Sprinkle some water if necessary.
5. Now add turmeric powder, chilli powder and coriander powder to the dish. Add little water and cook covered until the pieces are soft.
6. Stir fry on high heat for 3 minutes. Ready to serve.

Continue Reading >>

Aloo Methi ki Sabzi

Aloo Methi is a simple and quick North Indian dish prepared with potatoes, fenugreek leaves and spices. This is a dry version and can be served as a side dish for chapathi or rice.

Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.

        

Ingredients

• Potatoes - 4 medium sized
• Methi leaves - 2 cups
• Cumin seeds - 1/2 tsp
• Red chilies - 3 broken in 2 pieces
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Asafoetida/Hing - a pinch
• Salt - to taste
• Oil - 2 tbsp

Method

1. Cube the potatoes and chop the methi leaves finely.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds crackle add hing and red chilies followed by turmeric powder and coriander powder.
4. Sauté for few seconds and add cubed potatoes and chopped methi leaves. Mix well and cook covered. If it turns dry just add little water.
5. Adjust salt to taste and when it's done add amchur powder and mix well. Turn off the stove and is ready to serve.

Tips

- You can also substitute 1/2 cup of dry methi leaves for 2 cups of fresh leaves.

Continue Reading >>