Kovakka fry

Ingreients 

½ kg Kovakka.

4 spoons oil

Turmeric powder - a pinch

¼ spoon chillie Powder  

¼ spoon urad dal 

¼ spoon mustard 

Salt to taste

Method 

Wash kovakka well cut it into pieces.

Pressure cook kovakka with turmeric powder for 1 whistle and drain the excess water.

Heat oil in a pan add mustard when it splutters, add urad dal.

Add boiled kovakka and salt, cover it and cook for 2 minutes.

Now add red chilli powder and saute in between.

Cook in a low flame for 5 more minutes.

Simple kovakka fry is ready to serve. 

This fry can be served with hot rice / sambar / rasam / 

Option II for boling

While you keep your regular cooker (rice & dhal) keep kovakka and turmeric powder without water.

Mango dhal (mamidikaya pappu)

It is an Andhra recipe called mamidikaya pappu.

They will add more green chillies to this dhal.

Ingredients

1 cup toor dal

1 cup chopped  mangos

1 spoon oil

Turmeric powder - a pinch

¼ spoon chillie Powder 

¼ spoon mustard

¼ spoon urad dal

¼ spoon jeera

1 red chillie  (1 green chillie – optional)

Few curry leaves

Salt to taste

Method

Pressure cook toor dal with turmeric powder and mash it well.

Now cook mango with little water, red chilli powder and salt till mangos are soft.

Combined both dhal and mango and cook for 5 minutes in low flame.

Heat oil in a pan add mustard when it splutters, add urad dal, jeer, and red chillie

when it turns brown add curry leaves.

Simple mango dhal is ready to serve.

This can be served with hot rice and little ghee.

Mooli Paratha (stuffed radish)

Mooli  paratha (stuffed radish)

Mix wheat flour, salt, oil, warm water, milk and knead in to soft dough for parathas.

Ingredients for stuffing

2 cup greated radish (squeeze out all the excess water)

Kasuri methi / Small bunch of coriander leaves

¼ spoon ajwai / Jeera

¼ spoon red chilli powder

¼ spoon masala powder

Salt to taste

Oil / butter

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, salt and radish

saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well set aside.

Method for paratha

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the radish stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.

Cook till brown spots appear.

Mooli Paratha is ready to serve.
Enjoy these parathas with curd, sauce or pickle.

Option II For stuffing

Grated radish with little salt squeeze all the extra water and mix with coriander leaves.

Sprinkle few pav bhaji masala power or any other masala powder.

Other producer are same as above.

 

Health benefits

Radish is rich in folic acid, Vitamin C and it contain zinc, B-complex vitamins and phosphorus.

These are very effective in treating skin disorders such as rashes and dry skin.

Good for treating jaundice and urinary infection.

Lady's finger fry

Ingredients

½ kg Lady's finger

4 spoons oil

Turmeric powder - a pinch

¼  pepper powder

Salt to taste

Method

Wash ladies finger well, remove both ends and cut it into small pieces.

Heat oil in a pan add ladies finger and turmeric powder cover it and cook for 5 minutes in low flame.

Now remove the lid and saute in between.

Cook in a low flame more than 10 minutes.

Finally add pepper powder and mix well.

Simple lady’s finger fry is ready to serve.

This fry can be served with hot rice and little ghee / side dish for rasam / sambar.

(If you want you can season this with jeer or musted and urad dal)

Health benefits

Treats Bowels.

Heals Ulcers.

wheat dosa

Ingredients

1 cup dosa batter

1 cup wheat flour

oil

salt to taste

Method

Mix Wheat flour along with salt and add enough water to make a thin batter.

Add this to dosa batter and mix well.

Heat a nonstick tawa/iron tawa pour a ladle of the batter in the centre of the tawa

and spread it out from the centre making round shape.

Drizzle a tsp of oil around the dosa, after it cooked one side flip it over and cook other side also.

Simple wheat dosa is ready to serve.

Goes well with onion chutney / molagapodi.

Onion chutney

Ingredients

2 onions

1 tomato

1 red chilli / ¼ spoon red chilli powder

salt to taste

Method

Grind the above all to a fine paste.

Simple onion chutney is ready to serve with dosa.

Aloo Mutter

Ingredients

½ kg potatoes

¼ cup green peas

¼ spoon saunf / jeera

¼ spoon masala powder

¼ spoon turmeric powder

½ spoon red chilli powder

1 spoon chopped ginger

1 spoon chopped garlic

1 chopped tomatoe

2 spoons oil

½ spoon butter (optional)

Few coriander leaves

Salt to taste.

Method

Pressure cook potato, peel the skin and cut into pieces.

Boil the green peas separately. 

Heat oil in pan add sanuf, garlic, ginger and saute well.

Now add tomatoes and cook for 2 minutes.

Add all the above powders one by one and mix well.

Add boiled potatoes and salt mix it well.

Mash few pieces of potatoes, so that will give thickness to gravy.

Now add green peas to this and add 1 cup of water.

After it comes to boil cook it for 5 minutes in low flame.

Finally add coriander leaves and butter. (optional)

Aloo mutter is ready to serve.

Goes well with naan / paratha/ poori / jeera rice.

Avoid milk over flowing

To avoid milk over flowing from the vessel keep wooden spatula on top of the vessel. (Works only when gas is in low flame)

Beetroot stir fry

Ingredients

¼ kg Beetroot

1 Onion (optionai) or 2 spoons coconut

1 spoon oil

¼ spoon mustard

¼ spoon urad dal

¼ spoon pepper powder

 Method

Cut onions and beetroot. Boil beetroot with very little water.

In a pan add 1 spoon of oil season with mustard, urad dhal and curry leaves.

Add onion saute for 2 minutes.

Add boiled beetroot and salt cook on low flame for 5 minutes.

Finally add pepper powder and mix well.

Option II  - For cutting beetroot

While you keep your regular cooker (rice and dhal) you can keep beetroot without water.

Once out of the cooker, cut the boiled beetroots. It’s very easy and time saving method.

Health benefits

Beetroots are  very good source of fiber, manganese and potassium.

It is an excellent food during pregnancy as it contain natural folic acid.

It is good for treating anemia and blood pressure.

Improves immunity levels.

Theplas

 Ingredients

1 cup ‪ wheat flour

¼ cup gram flour

½ cup curd

¼ cup chopped methi leaves

¼ spoon turmeric

¼ red chilli powder or pav baji masala

¼ spoon jeera

oil for dough and theplas

salt to taste

Method

Add  wheat flour, gram flour, chopped methi leaves, red chilli powder, turmeric powder,

oil, jeera and salt mix well.

Add curd and sprinkle little water and knead it to soft dough for theplas.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared theplas on the hot tawa and cook on low flame.

Apply a tsp of oil flip it over and add another tsp of oil.

Cook till brown spots appear.

Enjoy these theplas with raitha/ curd/  pickle.

Lemon Rice

Ingredients

1 cup raw rice

1 big Lemon

4 spoons oil

¼ spoon mustard

¼ spoon urad dal, gram dal

1 red chillie

1 green chillie

¼ spoon turmeric powder

Few curry leaves

Salt to taste

1 spoon cashunets or peanuts (optional)

Method

Cook rice and spared it in bowl or plate.

Heat oil in a pan add mustard when it splutters add urad dal, gram dal, green and red chillie,  

curry leaves and turmeric powder .

Now add the seasoning to the rice.

Add salt and squeeze lemon juice over it and mix well.

Simple lemon rice is ready.
It can be packed for lunch box also.

Aviyal

Ingredients

1/2 kg Mixed vegetables (White and yellow pumpkin, potato, carrot, karamani, podalanga and drum stick)
100 gms greated coconut.
1 cup thick curd beaten well
¼ spoon turmeric Powder
¼ spoon rice flour
4-5 green chillies
Few curry leaves
1 spoon coconut oil (optional)
Salt to taste.

Method

Grind coconut, green chillies, rice flour and few curry leaves to a fine paste.
Cut all the vegetable length wise pressure cook with turmeric and salt.
Do not overcook it, just for only one whistle, otherwise they will become mushy.
Boil drum stick separately.

Option II

If you want you can cook all vegetables one by one separately also.
Each vegetable take its own time to cook.
Mix the coconut paste with cooked vegetables allow to boil for 5 minutes.
Finally add curd and cook until it become frothy. Do not boil it.
Finally add coconut oil and curry leaves.
No need of any seasoning for this aviyal.
Simple and delicious aviyal is ready.
Goes well with hot rice / Adai / roti.

  

Avrakkai (broad beans) stir fry

Ingredients

½ k.g  Avrakkai (Broad beans)

4 spoons grated coconut

1 spoon oil

¼ spoon mustard

A pinch turmeric powder

¼ spoon urad dal

1 red chilli or green chilli

Method

In a pan add 1 spoon of oil season it with mustard, urad dhal and green chillie .

Now add avarakkai, turmeric powder add very little water, cover it and cook on

low flame, until the vegetable are cooked well.

Finally add salt, curry leaves and coconut, mix well and cook for 2 minutes.

Health benefits

No cholesterol

Low in sugar

Very high in dietary fiber.

Seppan Kizangu fry (colocasia)

Ingredients

¼ kg seppan kizangu

¼ spoon red chili powder

1 spoon corn flour

A pinch asafetida

¼ spoon mustard

Salt to taste

5 – 6 spoons oil

¼ spoon tamarind paste (optional - for those who feels throat irritation of seppan kizangu)

Method

Pressure cook seppan kizangu, peel the skin and cut into pieces.

Do not overcook it, just for 1 or 2 whistle, otherwise they will become mushy.

Heat oil and splutter mustard, add boiled seppan kizangu with salt fry well for 5 minutes.

Then add red chili powder, asafetida and corn flour (tamarind paste) cook well until they are crisp.

Cook for at least 10-15 minutes in low flame. 

Ready to serve hot with rice/ sambar / rasam.

Gobhi Paratha (stuffed cauliflower)

Method for dough

Mix wheat flour, salt, oil, warm water, milk and knead in to soft dough for parathas.

Ingredients for stuffing

2 cup shredded cauliflower

Kasuri methi / Small bunch of coriander leaves

¼ spoon ajwai / Jeera

¼ Spoon red chilli powder

¼ spoon masala powder

Salt to taste

Oil / butter

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, salt and cauliflower.

Saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well set aside.

Method for paratha

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the cauliflower stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.

Cook till brown spots appear.

Enjoy these parathas with curd, sauce or pickle.

Podalanga Kootu ( snake gourd)

Ingredients

100 gms Toor dal (pressure cooked and mashed well)

¼ cup coconut

¼ spoon Jeera

1 or 2 red chillie

¼ spoon Urad dha

¼ spoon rice flour

Turmeric powder a pinch

1 spoon oil

Salt to taste

Method

In a pan add podalanga with little water and cook for 3 minutes.

Add turmeric powder and salt and cook till the vegetables are soft.

Grind coconut, red chilli, jeera and rice flour to a fine paste.

Add this masala to boiled podalanga and cook for 2 minutes.

Now add the mashed dhal along with this and allow to boil for 5 more minutes.

Heat oil and splutter mustard add urad dal when it turns brown add curry leaves.

Podalanga kootu is ready. Serve hot with rice along with Raitha/ salad / tuvayal/ any chutney.

Like this you can prepare various types of kootu, by using same ingredients and cooking method.

Change the vegetables. (Variations)

Mixed vegetables like carrot, peas, cauliflower, chow chow ( Bangalore kathirika)

Vazhai thandu (banana stem)

White pumkin

Yellow pumki

Cabbage

Greens

Murungai Keerai kootu ( Drumstick leaves)

Ingredients

100 gms Toor dal (pressure cooked and mashed)

¼ cup grated coconut

¼ spoon Jeera

2 red chillies

¼  spoon urad dal

Turmeric powder a pinch

¼ spoon rice flour

1 spoon oil

Salt to taste

 Method

Separate the drum stick leaves from the stalk.

Wash the keerai and filter it. No need to chop it.

Cook for 4 minutes with little water adding a pinch of turmeric powder and salt.
Grind coconut, jeera, red chillie and rice flour to fine paste.
Add this paste to the above and cook for 2 minutes.

Now add the mashed dhal along with this and allow to boil for 2 more minutes.

In a pan add 1 spoon of oil season it with mustard, urad dhal, jeera and red chilli.

Serve hot with rice along with mango salad / any raitha.

Health benefits

Drum stick leaves are high in nutrients and medicinal properties.

Rich in vitamin A, C and calcium.

It is good for digestive disorders.

It is extremely useful during pregnancy period for calcium deficiency.

It will increases lactation post delivery.

       

   

Cabbage and green peas stir fry ( Poriyal)

Ingredients

1/2 kg Chopped cabbage

4 Spoons green peas 

4 Spoons grated coconut

1 Spoon oil

1/4 spoon mustard

A pinch turmeric powder

1/4 Spoon urad dal

Half green chilli

Few curry leaves

Salt to taste

Method

Wash the cabbage well and chop it into small pieces.

In a pan add 1 spoon of oil season it with mustard, urad dhal and green chilli.

Add cabbage and peas with a pinch of turmeric powder.

Sprinkle 2 spoons of water cover it and cook on low flame.

Stir in between and add salt now.

Finally add grated coconut and curry leaves mix well.

Cabbage and peas stir fry is ready.

Onion Salad

Ingredients

2 onions

½  lemon

¼ Spoon red chillie powder

Salt to taste.

Method

Cut onions add red chilli powder and salt.

Finally squeeze the lemon juice and mix well.

Keera Kootu

Ingredients

50 gms Toor dal (pressure cooked and mashed well)

6 Spoons grated coconut

¼  spoon Jeera

¼ Spoon rice flour

1 or 2 Red chillie

1 Spoon urad dal

Turmeric powder a pinch

1 spoon oil

Salt to taste

For grinding

Roast urad dal and red chilli in little oil.

Grind the above with  coconut, jeera and rice flour to fine paste.

Method

Wash the keerai for 3 to 4 times with lots of water and filter it.

Chop it and cook well with little water adding a pinch of turmeric powder and salt.

Add coconut masala to the above and cook well.

Now add the mashed dhal along with this and allow to boil for 2 more minutes.

In a pan add 1 spoon of oil season it with mustard and urad dhal.

Goes well with hot rice.

Combination onion salad, mango salad or any raitha.

Keerai Masiyal

Ingredients

1 Bunch - Arai keerai

¼ Spoon mustard

¼ spoon Urad dal

1 Red chilli

1 Spoon oil

A pinch of turmeric powder

Salt to taste

Method

It is very simple and easy to cook this recipe. Only thing, it will take time to clean.

Wash the keerai for 3 to 4 times with lots of water and filter it.

Chop it and cook with little water adding a pinch of turmeric powder.

After cooked add salt and mash it well.

Heat oil and splutter mustard add urad dal and red chilli when it turns brown add to masiyal.

Now mashed Keerai masiyal is ready.

This goes well with hot rice and curd rice also.

Do not overcook greens.

Health benefits

Rich in fiber, folic acid, iron and calcium.

Low in calories and ideal for weight management.