Paneer Peas Masala | Matar Paneer

Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich, flavorful onion-tomato gravy. This restaurant-style favorite pairs perfectly with naan, roti, jeera rice, or plain rice.

Paneer is an excellent source of protein and calcium, while green peas are rich in fiber, vitamins, and plant-based protein. Together, they make this curry a wholesome, nutritious, and satisfying meal.

Ingredients

For the gravy paste:

• Onion – 1 large, chopped
  
• Tomato – 2 medium, chopped
  
• Green chillies – 2
  
• Ginger – 1 inch
  
• Garlic – 5 cloves
  

For the curry:

• Paneer – 200 g, cubed
  
• Green peas – 1 cup (fresh or frozen)
  
• Oil or ghee – 2 tbsp
  
• Cumin seeds – ½ tsp
  
• Turmeric powder – ¼ tsp
  
• Chilli powder – 1 tsp
  
• Coriander powder – 2 tsp
  
• Cumin powder – ½ tsp
  
• Garam masala – 1 tsp
  
• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
  
• Salt – to taste
  
• Coriander leaves – for garnish
• Water – as needed

Method

1. Heat a little oil in a pan. Add chopped onions and sauté until they turn soft.
   
2. Add tomatoes, green chillies, ginger, and garlic. Cook until the tomatoes become soft and mushy.
   
3. Allow the mixture to cool and grind into a smooth paste. Set aside.
   
4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   
5. Add the prepared onion-tomato paste and cook until the raw smell disappears and oil starts to separate.
   
6. Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
   
7. Add green peas and cook for a few minutes.
   
8. Add water as needed and let the gravy simmer until the peas are cooked.
   
9. Add paneer cubes and cook for a few minutes until they absorb the flavors.
   
10. Crush kasuri methi between your palms and add it just before switching off the stove. Mix well.
    
11. Garnish with coriander leaves and serve hot with naan, roti, chapati, or rice.
    

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Pepper Chicken Fry|Mizhagu Kozhi Varuval|மிளகு கோழி வறுவல்

Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.

Ingredients

• Boneless Chicken - 250g
• Large Onion - 1, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Curry leaves - 10
• Salt - To taste
• Oil - 3 tbsp

    To roast and grind

• Whole black pepper - 1.5 tbsp
• Fennel seeds -  1/2tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 3
• Coriander seeds - 1 tbsp

Method

1. Heat oil in a wide pan.
2. Add onion and fry till they turn golden brown.
3. Now add ginger garlic paste and fry for a minute.
4. Then add turmeric powder and salt.
5. Add chicken pieces and mix with the masala.
6. Cover the pan and cook the chicken for 10 minutes in medium heat. Sprinkle some water whenever needed.
7. Add the ground powder to the cooked chicken and cook till the chicken is cooked.
8. Adjust salt to taste and serve it hot as side dish for any rice varieties or chapathi.

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Kara Muttai Omelette

Kara Muttai Omelette is a spicy and flavorful South Indian-style egg dish made with a fragrant onion-tomato masala topped with lightly seasoned eggs. It is so tasty and satisfying that it can be enjoyed as a complete meal with hot rice—no curry needed at all.

Ingredients

• Eggs - 4
• Green chillies - 1
• Onion - 1, finely chopped
• Tomato - 1
• Garlic - 2 cloves, crushed 
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt - to taste

Method

1. In a bowl, whisk the eggs with a little chopped onion, green chillies, and salt. Set aside.
2. Heat oil in a pan.
3. Add chopped onion, garlic, curry leaves, and sauté until soft.
4. Add chopped tomatoes and cook until mushy.
5. Add turmeric powder, chilli powder, coriander powder, and garam masala. Cook for a few seconds until aromatic.
6. Spread this masala evenly on the pan.
7. Pour the egg mixture over the masala and let it cook on medium flame.
8. Once the base is cooked, flip carefully and cook the other side until done.
9. Serve hot with rice.

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Dal Khichdi

Dal Khichdi is a simple, comforting one-pot meal made with rice, lentils, and mild spices. Finished with a drizzle of ghee, this nutritious dish is both comforting and delicious.

Dal Khichdi is rich in protein, fiber, and essential nutrients from lentils and rice. It is light on the stomach, easy to digest, and provides a balanced meal with energy and nourishment.

Ingredients

• Ginger, garlic - 2 tbsp, finely chopped
• Onion - 1, large sized
• Tomatoes - 3, medium sized
• Turmeric powder - 1/2 tsp 
• Chilli powder - 1 tsp
• Rice - 1 cup
• Toor dal - 1/2 cup
• Moong dal - 1/2 cup
• Salt - to taste

    Tempering Ingredients

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 2, broken
• Curry leaves - few
• Hing - a pinch

Method

1. Wash and soak rice, toor dal, and moong dal together for about 20 minutes.
2. Heat oil in a pressure cooker or Instant Pot.
3. Add mustard seeds. Once they splutter, add cumin seeds, red chillies, hing (asafoetida), and curry leaves. Sauté for a few seconds.
4. Add finely chopped onions and ginger-garlic. Cook until the onions turn light brown.
5. Add tomatoes and cook until soft and mushy.
6. Add turmeric powder and chilli powder. Mix well.
7. Add the soaked rice and dal mixture. Stir well to combine.
8. Pour in 5 cups of water and adjust salt to taste.
9. Pressure Cooker: Cook for 5 whistles.Instant Pot: Set to pressure cook mode for 9 minutes.
10. Once the pressure releases, add ghee and mix well. Serve hot.

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Tomato Coconut Chutney | Thakkali Thengai Chutney | தேங்காய் தக்காளி சட்னி

Coconut Tomato Chutney is a tasty twist from your regular coconut or tomato chutneys as it combines fresh coconut and tomatoes. This dish makes the perfect accompaniment for idli, dosa, pongal, and even upma. Quick to prepare and it’s a must-try chutney for everyday South Indian breakfasts.

Ingredients

• Sesame oil - 1 tbsp
• Red chillies - 3
• Garlic - 2 cloves
• Onion - 1, small sized
• Tomato - 1, small sized
• Coconut - 1/2 cup
• Roasted gram - 2 tbsp
• Tamarind - small piece
• Curry leaves - few
• Salt - to taste

    Tempering ingredients

• Sesame oil - 1 tbsp
• Urad dal - 1 tsp
• Red chilies - 1, broken in half
• Curry leaves - few

Method 

1. Heat oil in a small pan. Add red chillies and garlic. Sauté for 1 min until fragrant.
2. Add chopped onion and tomato along with a little salt. Fry for about 2 minutes until they soften.
3. Add coconut, roasted gram, tamarind, and curry leaves. Mix well for a few seconds.
4. Turn off the stove and let the mixture cool.
5. Grind to a smooth chutney, adding water little by little to reach the right consistency.
6. Prepare the tempering and pour it over the chutney.
7. Adjust salt if needed and serve with hot idli or dosa.

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Potato Masala| Urulai Kizhangu Masala | உருளைக் கிழங்கு மசாலா

Potato Masala is a flavorful South Indian dish made with boiled potatoes, and simmered in a spiced onion-tomato base. Unlike the milder poori masala, this version is richer and more robust and pairs perfectly with Chapathi. It can also be served as a side dish for any rice varieties.

Ingredients

• Onion - 1, large sized
• Green chilies - 1, slit lengthwise
• Ginger Garlic paste - 1 tsp 
• Tomato - 2, medium sized
• Turmeric Powder - 1/2 tsp 
• Red chilli powder - 1 tsp 
• Coriander powder - 1 tsp
• Garam masala - 1/2 Tsp
• Potato - 6
• Coriander Leaves - to garnish

    For the seasoning 

• Peanut Oil - 3 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dal - 1 tsp 
• Red chillies - 1, broken into half
• Hing - 1/2 tsp
• Curry Leaves - few

Method

1. Pressure cook the potatoes, peel the skin and cut into cubes. Keep it aside.
2. Heat oil in a pan and add tempering ingredients one by one. Fry for few seconds.
3. Add onion and green chillies, and cook until soft and translucent for about 4-5 mins.
4. Add ginger garlic paste and stir until the raw smell goes away.
5. Add finely chopped tomatoes and cook until mushy.
6. Now add turmeric powder, chilli powder, coriander powder and garam masala and cook until the oil leaves the masala.
7. Add the cubed potatoes and gently mix until the masala is coated well.
8. Cook for few mins and garnish with finely chopped coriander leaves.
9. Serve hot with Rice/Chapathi.

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Aval Paniyaram / Beaten Rice Appe

Aval paniyaram (Poha Appe) is a light and easy to digest South Indian snack which is made from aval(poha), rice flour and butter milk. It can be made with various spices and vegetables for added flavor.

Poha is a good source of iron, which is beneficial for boosting energy levels and preventing iron deficiency.

Ingredients 

• Aval/Beaten rice/Poha - 1 cup
• Buttermilk - 1 cup/ as needed
• Fine rava - 1 cup
• Rice flour - 1/4 cup
• Salt - to taste

    For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Ginger - 1 tbsp, grated
• Curry leaves - few
• Onion - 1, finely chopped
• Carrot - 1/2 cup, grated
• Coriander leaves - few

Method

1. Soak aval in buttermilk just enough to cover it for 15 mins.
2. Mash it well and add fine rava. Add more buttermilk just enough and mix well. The batter has to be thick.
3. Prepare the seasoning in a small pan by adding the ingredients listed in the “For the seasoning” one by one.
4. Add this to the batter and mix well. Adjust salt to taste.
5. Heat the appe pan (Paniyaram pan) on medium heat and lightly grease each cavity with oil.
6. Pour the batter using a spoon into each cavity.
7. Cover the pan and cook for about 3-4 mins on low-medium heat.
8. Using a skewer or a small wooden spatula flip each paniyaram and cook uncovered for about 3-4 mins. Cook them until golden and crisp on both sides.
9. Remove from pan and serve hot with chutney or sambar.

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Chettinad Egg Curry

Chettinad Egg Curry is a nutritious and delicious South Indian dish that balances protein, healthy fats and spices. This curry can be served with rice, dosa and chapati.

Ingredients

• Hard boiled eggs - 6, cut into half
• Onion - 1, medium
• Tomatoes - 3
• Ginger garlic paste - 2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 3 tbsp

     To roast and grind

• Coriander seeds - 2 tsp
• Red chillies - 3
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Pepper - 1/2 tsp
• Cardamoms - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Poppy seeds - 2 tsp
• Coconut - 1/4 cup

Method

1. Dry roast all the ingredients under roast and grind in a pan until aromatic for about 2-3 mins. Grind them into a smooth paste using a little water.
2. Heat oil in a pan.
3. Add mustard seeds and once it starts to splutter, add curry leaves.
4. Add thinly sliced onions and sauté until they turn golden brown.
5. Stir in the ginger garlic paste and sauté until the raw smell disappears.
6. Add finely chopped tomatoes and cook until they turn soft and mushy.
7. Add the ground spice paste and add 1/2 cup of water.
8. Adjust salt to taste and boil until the curry reaches the right consistency for about 10 mins.
9. Gently add the sliced eggs into the curry. Cover the pan and let it simmer for 5 mins, allowing the eggs to absorb the flavors.
10. Garnish with coriander leaves and serve hot.

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Tawa Pulao

 Tawa Pulao is a popular spicy Indian street food in Mumbai. It's a quick and simple recipe made with cooked rice and vegetables and seasoned with Pav Bhaji masala.

Ingredients

• Basmati rice - 1 cup
• Turmeric powder - 1 tsp
• Onion - 1, medium sized
• Tomato - 2, medium sized
• Green bell pepper - 1
• Boiled potato - 2, cubed
• Green peas - 1/2 cup
• Chilli powder - 2 tsp
• Garam masala - 1 tsp
• Pav Bhaji masala - 1 tbsp
• Lemon juice - 1 tbsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 1 tbsp
• Butter - 2 tbsp

     For chilli garlic paste

• Kashmiri red chillies - 6, deseeded
• Garlic cloves - 5

Method

1. Soak the red chillies for about an hour and grind along with garlic cloves into a smooth paste. Chilli garlic paste is ready.
2. Soak the rice for about 30 minutes.
3. Par boil the rice with turmeric powder and salt, strain and keep aside.
4. Heat oil in a wide pan and add finely chopped onion. Saute well until the onions become translucent.
5. Add chilli garlic paste and saute till oil separates from its sides.
6. Add chilli powder, garam masala and pav bhaji masala. Mix well.
7. Now add chopped tomatoes and cook till they are mashed well.
8. Then add bell pepper, boiled potatoes, green peas and salt. Mix well and cook for 5-6 minutes.
9. Add the cooked rice and mix gently.
10. Adjust salt to taste, add lemon juice and butter, mix well and cook for 1-2 minutes.
11. Garnish with coriander leaves and serve hot with raita and papad.

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Chilli Chicken Noodles

Chilli Chicken Noodles is a delicious Indo-chinese dish that's everyone's favorite. It's a popular street food in India. Here chicken is marinated and fried before adding to the noodles.

Ingredients

• Noodles - 500g
• Garlic - 2 tbsp, finely chopped
• Green chillies - 1, sliced lengthwise
• Onion - 1, finely chopped
• Spring onions - 5
• Carrot - 1, finely chopped
• Cabbage - 1/2 cup, finely chopped
• Capsicum - 1, finely chopped
• Eggs - 2
• Soy sauce - 1 tbsp
• Green chilli sauce - 1 tbsp
• Vinegar - 1 tbsp
• Black pepper powder - 1 tsp
• Sesame oil - 2 tbsp
• Salt - as required

    For chilli chicken

• Boneless chicken breasts - 250g, chopped into 1 inch pieces
• Corn flour - 2 tbsp
• Ginger garlic paste - 2 tsp
• Chilli powder - 1 tsp
• Soy sauce - 1 tsp
• Egg - 1
• Salt - as required
• Sesame oil - 2 tbsp + 1 tsp

Method

    Cooking the chicken

1. Optional step but recommended if using chicken breasts - First brine the chicken breasts. Place the chicken breasts in a bowl. Fill with warm water to cover them and add 2 tbsp of salt. Cover the bowl and refrigerate them for 30 minutes or upto 4-6 hrs. Remove the chicken breasts from the brine, rinse them with cold water, and pat them dry with paper towels. Chop them.
2. Marinate the chicken breasts with corn flour, ginger garlic paste, chilli powder, soy sauce, egg, 1 tsp of oil and salt for at least 10 minutes (or upto 24 hrs in the refrigerator).
3. Heat 2 tbsp of oil in a pan and saute the chicken for 7-10 mins on high flame until cooked. Keep aside.

   Cooking Noodles

1. Meanwhile boil some water in a pot add noodles along with a tsp of oil and some salt. Cook until firm. 
2. Drain and mix with a tsp of oil and soy sauce. Keep aside.

    Chilli Chicken Noodles

1. Heat oil in a wide pan on a high flame.
2. Saute garlic for 30 secs and add onion, green chillies, and spring onion whites and cook for 30 secs.
3. Add carrot, cabbage, bell pepper, salt and saute for 1-2 mins.
4. Move the veggies into one side of the pan and pour a tsp of oil. Add beaten eggs and scramble them until they are done.
5. Mix the veggies and eggs together.
6. Add the cooked chicken and mix well.
7. Then add green chilli sauce and vinegar. Mix well.
8. Now add the cooked noodles, black pepper powder and stir for couple of minutes.
9. Sprinkle with spring onion greens and serve hot.

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Red Velvet Cupcakes

Red velvet cupcakes are delicious dessert topped with the popular cream cheese frosting or any frosting of your choice. 

Buttermilk is essential in baking red velvet cupcakes as it adds the tangy flavor to the cupcakes and also makes them moist. The additional vinegar makes the batter color brighter and when reacted with baking soda makes the cupcakes super light and fluffy.

Ingredients

• All-purpose flour - 2 1/2 cups
• Sugar - 1 1/3 cups
• Cocoa powder - 2 tbsp
• Baking soda - 1 tsp
• Salt - 1 tsp
• Oil - 1 cup
• Egg whites - 2
• Red food coloring - 1 tbsp
• White vinegar - 1 tsp
• Vanilla extract - 1 tsp
• Red colored sugar for decorating (optional)

    To make buttermilk

• Milk - 1 1/2 cups
• Lemon juice/White vinegar - 1 1/2 tbsp

Method

1. Preheat the oven to 350 degrees.
2. Line a 12 cup standard muffin tin with cupcake liners and keep aside.
3. To make buttermilk, in a small bowl stir lemon juice into milk. Allow it to stand for 5 mins or until thickened and slightly curdled.
4. Sift together the flour, sugar, cocoa powder, baking soda and salt in a bowl and keep aside.
5. In another bowl, mix buttermilk, oil, egg whites, food coloring, vinegar and vanilla extract together until combined.
6. Make a hole in the middle of dry ingredients and pour the wet mixture. Mix until combined.
7. Fill the cupcake liners about 2/3 full with batter.
8. Bake for about 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean or with few crumbs, not wet batter.
9. Cool in the muffin tins for 5 mins and transfer to a wire rack to cool completely.
10. Frost the cupcakes with cream cheese frosting or buttercream frosting and sprinkle with red colored sugar, if using. Enjoy!

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Sugar Cookies

Sugar cookies are popular delicious treat consumed on different occasions. They can be cut and decorated for any season or holiday. It's a perfect snack for both kids and adults. Let the kids get creative and have fun decorating the cookies. These cookies contain lots of sugar and are not good for health if consumed regularly.

Ingredients

• Unsalted butter - 1 cup
• Sugar - 1 cup
• Vanilla extract - 1 1/2 tsp
• Egg - 1
• All-purpose flour - 2 1/2 cups
• Baking powder - 3/4 tsp
• Salt - 3/4 tsp

    For the frosting

• Powdered sugar - 3 cups
• Milk - 3-4 tbsp
• Light corn syrup - 2 tbsp
• Vanilla extract - 1/2 tsp
• Food coloring (optional)
• Sprinkles or colored sugar crystals for decorating (optional)

Method

1. Beat the butter and sugar with an electric mixer until creamy and fluffy.
2. Add the vanilla extract and egg and beat until combined.
3. In a separate bowl, whisk/sieve together the flour, baking powder and salt.
4. Gradually add the flour mixture to the cream mixture and mix well until combined.
5. Divide the sticky dough in half. 
6. Cover each dough ball in a clear plastic wrap and refrigerate for 2 hours/overnight or until firm.
7. Take one cookie dough and place between 2 sheets of parchment paper. Roll it out to 1/4"or 1/8" thickness (optional but recommended - refrigerate for at least 1 hr)
8. Preheat oven to 350F.
9. Line a baking tray with parchment paper.
10. Use cookie cutters to cut out shapes and transfer the shapes to the lined tray using a spatula.
11. Bake for 8-10 minutes or until the edges start to turn brown.
12. Remove from oven and let cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.

   Sugar Cookie Frosting

1. Mix sugar, milk, corn syrup and vanilla extract in a bowl until combined.
2. Add more sugar or milk until it reaches the desired consistency.
3. If coloring the frosting, divide into bowls and add color. Mix well.
4. Transfer the frosting to a piping bag/ziplock bags and pipe on the cookies.
5. If using, decorate the cookies with sprinkles and colored sugar crystals.
6. Allow the frosting to set, then store in an air-tight container.

Notes

- If not frosting the cookies, sprinkle with sprinkles and colored sugar crystals before baking them.

- The dough can be refrigerated for up to 1 week.

- Instead of piping the frosting, the cookies can be dipped top side down into frosting.

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Black Bean Patties/Cutlets

Patties/Cutlets are popular snacks in India. These are usually crumb coated so that they get crispy. This recipe is very simple to make just by mixing all the ingredients together. The cutlets are not coated in breadcrumbs in this recipe, yet turned out crispy and delicious. These can be eaten as snacks with ketchup or can be used as patties for burgers.

Black beans are rich in antioxidants, fiber, protein, Vitamin A and minerals like Iron, Calcium and Potassium.

Ingredients

• Black beans - 1/2 cup
• Sweet Corn - 2 tbsp, frozen(optional)
• Onion - 1, small sized
• Coriander powder - 1 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1 tsp
• Egg - 1
• All purpose flour - 1/4 cup
• Bread crumbs - 1/2 cup or as needed
• Salt - 1 tsp
• Oil - to shallow fry the cutlets

Method

1. Soak black beans in water with little salt overnight or about 8 hrs and pressure cook for 10 whistles. 
2. Drain the beans and let it cool completely.
3. Add all the ingredients along with the cooked beans except oil in a blender.
4. Pulse a few times until the ingredients are combined but still slightly chunky.
5. Transfer the mixture into a bowl. Add more bread crumbs if it is too wet or sticky. Mix well.
6. To make uniform size perfect patties, use the lid of a jar to shape the patties. Cover the lid in plastic wrap. Place some mixture inside the lid and press it down evenly. Flip the patty out. Repeat the same for all the patties.
7. Refrigerate the patties for about 1 hr.
8. Heat oil in an iron skillet. Shallow fry for 3 minutes on each side or until golden brown.
9. Use the patties for burgers or can be served as cutlets with ketchup/green chutney.

Notes

- To get all the health benefits of black beans, rinse the beans thoroughly in cold water and soak them. Bring the water to boil for about 2-3 minutes. Turn off the stove and leave it overnight or about 6-8 hours.

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Okra Yogurt Gravy|Vendakkai Mor Kuzhambu|வெண்டைக்காய் மோர் குழம்பு

Mor kuzhambu is a curd based gravy and is very common in most South Indian households. The recipe shared here is made with okra which is a popular version of this gravy. You can use any vegetables you like. It tastes delicious and goes well with hot rice and appalam.

Okra is low in calories and a good source of fiber which can help ease digestion. It contains potassium, vitamin B, C, folic acid and calcium.

Ingredients

• Lady's Finger/Okra - 10 -15 nos, chopped into 1 inch pieces
• Turmeric powder - 1/2 tsp
• Yogurt - 1 cup
• Salt - as required
• Sesame oil - 1 tbsp

    To grind

• Toor dal/Chana dal - 1 tbsp
• Boiled rice - 1 tbsp
• Grated coconut - 2 tbsp
• Green chillies - 2
• Ginger - 1/2 inch
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Curry leaves - 1 sprig

    For the seasoning

• Sesame oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Shallots - 5, diced
• Asafoetida/Hing - a pinch
• Red chillies - 1, broken
• Curry leaves - few

Method

1. Soak toor dal and boiled rice in water for 15 minutes and grind along with grated coconut, green chillies, ginger, cumin seeds, coriander seeds and curry leaves into a smooth paste. 
2. Whisk the yogurt well and dilute in water as per the desired consistency.
3. Heat 1 tbsp of oil in a pan. Add chopped okra and salt. Saute them in medium flame until roasted for about 5 mins. 
4. Add 1/4 tsp of turmeric powder and sprinkle some water. Cook until slightly soft for about 1-2 mins. Do not overcook and make it soggy. Keep it aside.
5. Heat 1 tsp of oil in a pan and add mustard seeds.
6. When the mustard seeds start to splutter, add urad dal and fry until light brown.
7. Add red chillies, hing, curry leaves and shallots. Saute until the shallots turn golden brown.
8. Add the roasted okras, ground paste and 1/4 tsp of turmeric powder. Cook in low flame for couple of minutes.
9. Add yogurt to the gravy.
10. Adjust salt to taste and cook in low flame until it comes to a boil.
11. Turn off the stove and garnish with curry leaves.

Notes

- The ground paste should be thick and smooth so use as little water as needed while grinding the ingredients.

- Do not cook in high flame or boil the gravy after adding yogurt as the yogurt will curdle.

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Avocado Pesto Grilled Cheese Sandwich

This sandwich is delicious, nutritious, quick and makes a perfect breakfast. It is stacked with layers of pesto, avocado and cheese. I have used Artisan bread in this recipe but you can use any bread you like. 

Avocados are high in healthy fats and loaded with fiber, potassium and antioxidants. They are weight-loss friendly, heart healthy, tastes delicious and could go with many types of food.

Ingredients 

• Bread slices - 4
• Pesto sauce - 4 tbsp
• Avocado - 1, mashed
• Cheese slices - 2
• Butter - 1 tbsp

Method

1. Spread the butter on one side of a bread slice and place it buttered side down.
2. Spread the top of the slice with 1 tbsp of pesto sauce, half of mashed avocado, and place a slice of cheese.
3. Spread the butter on one side of the second bread slice and spread 1 tbsp of pesto sauce on the other side.
4. Place the pesto side down onto the sandwich.
5. Heat a pan and grease with butter.
6. Place the sandwich in the pan and toast until both sides of the bread are golden brown.
7. Repeat for the second sandwich.

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Potato and Broccoli Stir Fry

Potato and broccoli stir fry is delicious served as a side dish for rice or chapathi. It is very quick and easy to prepare. Broccoli and potatoes are a very simple combo of healthy and comfort food.

Broccoli is one of the best health-boosting foods and it has numerous health benefits. It 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.

Ingredients

• Broccoli florets - 1 cup
• Potato - 1 cup, chopped
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method

1. Wash broccoli florets in hot water and keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to sputter, add cumin seeds.
3. Add the chopped potatoes, turmeric powder, chilli powder and salt. Stir fry the potatoes in medium flame until they are half-cooked.
4. Now add the broccoli florets and stir fry for another 5 minutes.
5. Adjust salt to taste and serve hot.

Tips

- Do not add water while cooking potatoes. Cover and cook in low-medium flame to cook faster.

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Tomato Dosa|Thakkali dosai|தக்காளி தோசை

Tomato dosa is another South Indian variety of dosa. It is a perfect breakfast/dinner dosa recipe and is loved by people of all age groups. This instant no ferment dosa is slightly spicy, tangy and tastes delicious.

Ingredients

• Raw rice - 1 cup
• White urad dal - 1/4 cup
• Fenugreek seeds - 1/4 tsp
• Tomatoes - 3, medium sized
• Red chillies - 3
• Baking soda - 1/2 tsp (optional)
• Salt - as required
• Oil - to cook dosa

Method

     Preparation of Batter

1. Wash and soak rice, urad dal and fenugreek seeds together for 3-4 hrs.
2. Add roughy chopped tomatoes, red chillies and soaked rice-dal mixture in a blender and grind them together into a smooth batter.
3. Transfer the batter to a bowl. Add baking soda and salt. Mix well.
4. Keep it aside for 30-45 mins.
5. Tomato dosa batter is ready.

     Preparation of Dosa

1. Heat a tawa and grease with oil.
2. Pour a ladle of batter and spread it in a circular motion. Drizzle some oil around it and cook covered in medium flame till golden brown on both sides.
3. Repeat the same with remaining batter.
4. Serve hot with coconut chutney or any chutney of your choice.

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Kovakkai Masiyal|Ivy gourd Curry|கோவக்காய் மசியல்

Kovakkai Masiyal is a simple curry and goes very well with rice or chapathi. Ivy gourd blends well with all sorts of masalas. Iv gourd is rich in beta-carotene, which when consumed is converted by our body into Vitamin A.

Ingredients

• Ivy gourd - 20
• Moong dal - 1/4 cup
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Sesame oil - 1 tbsp
• Mustard seeds - 1 tsp
• Hing/Asafoetida - a pinch
• Ginger - 1 inch, crushed/crushed
• Green chilli - 1
• Curry leaves - few
• Tomatoes - 2, medium sized

Method

1. Pressure cook ivy gourd, moong dal with turmeric powder and salt for 2 whistles.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter add hing, ginger, green chilli, curry leaves and chopped tomatoes.
4. Saute for few minutes until the tomatoes turn soft and add the cooked ivy gourd.
5. Mix it thoroughly and cook for 4-5 minutes in medium flame.
6. Adjust salt to taste and garnish with coriander leaves.
7. Serve hot with rice or chapathi.

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Blueberry Muffins

These are the best blueberry muffins, easy to make and very delicious. Adapted from NYT Cooking's The famous Jordan Marsh Blueberry muffins, legendary in the Boston area until the mid 1990s. These muffins are tender, very moist, cake-like and loaded with blueberries. 

Ingredients

• All-purpose flour - 2 cups
• Salt - 1/2 tsp
• Baking powder - 2 tsp
• Butter - 1/2 cup
• Sugar - 1 cup
• Lemon zest - 1 tbsp
• Eggs- 2
• Vanilla extract - 1 tsp
• Milk - 1/2 cup
• Blueberries - 2 cups
• Sugar - 2 tsp, to sprinkle on top

Method

1. Preheat the oven to 375 degrees.
2. Line a 12 cup standard muffin pan with cupcake liners and keep aside.
3. Sift together the flour, salt and baking powder and keep aside.
4. Cream the butter and sugar until light.
5. Add the eggs, one at a time, beating well after each addition.
6. Add vanilla and lemon zest and beat well.
7. Crush 1/2 cup blueberries with a fork and mix into the creamed mixture.
8. Add the flour mixture into the batter alternatively with the milk.
9. Fold in the remaining whole berries.
10. Fill the muffin pan with batter to the tops of the paper liners.
11. Sprinkle the sugar on the top of each muffin.
12. Bake at 375 degrees for about 30-35 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
13. Remove muffins from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a wire rack and rest them for another 10 minutes before serving.

Notes

- You can make these with fresh or frozen blueberries. Do not thaw the blueberries if you use frozen.
- Mashing the berries produces a very moist muffin.
- Sprinkle the whole blueberries with flour before adding them to the batter.

- The batter should be thick like cookie dough and not runny.

- Store them at room temperature for 2-3 days.

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Instant Rava Kara Paniyaram

Rava kara paniyaram is a simple delicious South Indian recipe which can be served as a breakfast or evening snack. They are crispy outside and soft inside and tastes great with coconut chutney.

Ingredients

• Rava/Semolina - 1 cup
• Curd - 1/2 cup
• Grated carrot - 1/2 cup
• Coriander leaves - 2 tbsp, finely chopped
• Baking soda - a pinch
• Salt - to taste
• Oil - to cook paniyaram

     For the seasoning

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Ginger - 1 inch, grated
• Green chilli - 1, finely chopped
• Onion - 1, medium sized, finely chopped

Method

1. In a bowl mix rava, curd and salt together with little water to form thick batter. Keep aside for 1 hour.
2. Heat 2 tsp of oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter add chana dal and urad dal. Fry till they turn light brown.
4. Add torn curry leaves, grated ginger, green chilli and onion. Saute well until onion turns transparent.
5. Turn off the stove and add this to the rava batter.
6. Add grated carrot, baking soda and chopped coriander leaves to the batter and mix well. 
7. Heat paniyaram pan and add few drops of oil inside the holes.
8. Fill the holes with the batter.
9. Cook covered in low flame. When the sides start to leave, flip it over to the other side.
10. Cook in low flame until it turns golden brown. Repeat the same with remaining batter.
11. Serve hot with coconut chutney.

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