Chapathi Egg Rolls

Ingredients

1 cup wheat flour
2 eggs
1 onion (finely chopped)
1 tsp grees peas
2 tsp carrots (finely chopped)
1 tsp tomatoes (finely chopped)
1 capsicum (finely chopped)
1 tbsp tomato ketchup
1/4  tsp red chillie powder
Grated cheese (optional)
salt to taste
oil

Method


In a bowl add wheat flour, salt and mix it with water and make a  soft dough.
Make chapathi, Cook both the sides sightly and keep aside.

Heat oil in a pan and add onion saute for a minute.
Add carrots, capsicum peas and saute for 2 minutes.
Finally add tomatoes, red chillie powder and salt,
mix it well, cook for a minute .
Transfer this vegetable mix in a plate.

Take two eggs and a pinch of salt in a bowl and beet it.

Heat pan, Pour the egg mixture on it and just spread it,
also add some oil.
Top it up with the above vegetable mix.
Add grated cheese, keep the chapati, slightly press and turn it to other side.
Transfer it to a plate and roll it.  Serve hot with sauce.
( you can also roll it in a  foil paper or butter paper )

Sambar Powder

Ingredients

250 grams dhaniya (Coriander seeds)
50 grams Red chillies
50 grams fenugreek
Some dry curry leaves (optional)

Method

Dry roast each ingredient separately.
Cool it and make powder.
Sambar powder is ready.
You can also use this for sabzi.

Tip : Use only dry curry leaves or else you can avoid this.

          Reduce or increase red chillies according to your need.

Dry Curry Leaf Powder

Vazhakka Puttu ( Raw Banana )

Vazhakka  Puttu ( Method II)

Ingredients

2 Vazhakka
¼  tsp mustard
1 tbsp gram dhal
A pinch asafetida
A pinch turmeric powder
Few curry & coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 green chillie & 1 red chillie
2 tsp oil
Salt to taste

Method

Boil vazhakka with skin in a pan. ( or steam it)
Let it cool and remove the skin and grate it.
Now heat oil in a pan, add mustard when it starts spluttering add channa dhal, red chillie,
green chillie, ginger, garlic, curry leaves and sauté.
Add grated vazhakka slat and cook for 5 minutes in low flame.
Finally add coriander leaves and mix well.
Ready to serve vazhakka kara puttu.

Mumbai Mast Tomato Pulao

Ingredients

2 cups rice
4 cups water
2 onions
4 tomatoes
1 small capsicum
2 tbsp green  peas(boiled)
1 tbsp tomato ketchup
Few coriander, mint leaves
Garam masala (2 Cloves, cinnamon, bay leaves, elaichi, fennel)
1 tbsp ghee
1 tbsp oil
1 tsp ginger, garlic paste
¼ tsp turmeric powder
¼ tsp red chillie powder
½ tsp Pavabaji masala powder
salt to taste

Method

Pressure cook rice with 4 cups of water and set aside.

Heat pan, add ghee and oil.
Add garam masala just fry, add ginger and garlic paste.
Add onions, capsicum and fry for few minutes.
Add finely chopped tomatoes and fry till it is cooked.
Add turmeric powder, red chillie powder, pav baji masala powder,
tomato ketchup, peas,  salt mix well and cook for five minutes.
Add mint and coriander leaves mix well.

Now combine this with cooked rice and mix gently.
Cover and cook it in a low flame for two minutes.
Ready to serve Mumbai Mast Tomato Pulao.
Serve hot with potato chips or any raitha.

Drumstick Rasam

Ingredients

4 or 5 Drumsticks
¼ cup boiled toor dhal 

1 tsp finely chopped ginger
1 tsp finely chopped garlic
Few coriander leaves
A pinch turmeric powder
¼ tsp ghee /butter/ oil
¼ tsp pepper powder
1 lemon
Salt to taste

Method

Boil toor dhal with water and turmeric powder.
Mash well add two cups of water and set aside.
Boil drumstick with salt and water.
Heat butter in a pan, add garlic, ginger and saute.
Add drumstick along with it's water and turmeric powder.
Boil for 2 minutes, add dhal water, salt and cook for 5 minutes.
Add pepper powder and coriander leaves.
Switch off the gas,
Finally squeeze the lemon juice.
Drumstick rasam is ready.
You can serve this as soup also.

Health benefits

Drumsticks contain high amounts of calcium, iron and
vitamins that help in strengthening bones
High in vitamin C,  good supply of dietary fiber,
magnesium, potassium and manganese.

Amla and Coriander Chutney

Ingredients

15 to 20 big amlas
2 bunches coriander leaves
8 or 9 chopped green chillies
¼ tsp turmeric powder
salt to taste
4 tbsp gingelly oil

Method

Boil amla with water, turmeric powder and remove seeds.
Wash and clean the coriander leaves and roughly chop them.
Heat 1 tbsp of oil in a pan.
Add amla and green chillies saute for 3  minutes.
Add coriander leaves saute for 3 more minutes.
Once it came to room temperature grind it to a paste. (without water)

Heat remaining oil in a pan add the above paste and salt.
Cook for 2 more minutes and switch off the gas.
You can store this in an air tight container more then a month.
Goes well with hot rice / Idly / dosa.
Tip : Same method you can do with mint leaves also.

Health benifits of Amla

Amla is rich vitamin C and iron which helps boosting
the immunity system.
It helps the hairs to look healthy and shiny.

Beetroot Rasam

Ingredients

1 small beetroot (boiled with 2 glass of water and filtered)
2 Ripe tomatoes (finely chopped )
1 tsp rasam powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
Few garlic (optional)
Few coriander & curry leaves
1 Lemon
Salt to taste.

Method

Heat ghee in a pan add mustard, when it starts spluttering add jeera,garlic, asafoetida,and curry leaves.
Add tomatoes and saute for 2 minutes,
Add beetroot water, rasam powder, salt and allow to boil well.
Add some more water,cook until it's frothy and switch off the gas.
Finally add coriander and squeeze the leamon juice.
serve hot with rice.

Health benefits of Beetroot

Beetroots are high in folic acid, manganese and vitamin C.
They are high in fibers and low in calories.
Helps to lower blood pressure.

Masal Vada

Ingredients

1 cup gram dhal
1 red chillie
1 green chillie
Few curry leaves
1 Onion ( finely chopped)
¼ tsp saunf (fennel)
Small piece of ginge(optional)
Oil for deep frying
Salt to taste

Method

Soak gram dhal for 2 hours, drain water completely.
Grind gram dhal coarsly, with chillies, ginger and curry leaves.
Dont add too much of water while grinding,
just sprinkle one spoon if necessary.
Add salt, sounf, onions and curry leaves mix well.
Make equal sized balls of the above dough.

Heat oil in a pan, Shape each ball to flat patties.(vada shape)
Deep fry in medium heat till golden color and crispy.
Ready to serve hot Masal vada.

Vazhakkai Curry (Plantain Curry)

Ingredients

2 Vazhakkai (pealed the skin and chopped)
½ tsp red chilli powder
¼ tsp mustard
½ tsp urad dhal
A pinch asafoetida
A pinch turmeric powder
2 tsp oil
Few curry leaves
Salt to taste

Method

Boil water, add chopped vzhakkai and turmeric power.
After 5 minutes add salt and cook for 2 minutes.
Strain the water keep aside.
Heat oil in a pan add mustard, when it starts spluttering,
add urad dahl, asafoetida, red chilli powder and curry leaves.
Add boiled vazhakkai mix well.
Cook for 5-8 minutes in low flame.
Ready to serve vazhakkai curry.

Tip

After cutting vazhakkai, keep in bowl of water with 2 tsp of butter milk .
So that we can prevent vazhakkai from discoloration.

Vegetable Semiya Upma

Ingredients

1 cup Semiya / Vermicelli
2 cups water
2 chopped onions
3 tbsp chopped carrot
2 tbsp chopped capsicum
1 Green chilie
1 Red chillie
1 tsp chopped ginger
Few curry leaves
2 tbsp oil
¼ tsp mustard
¼ urad dhal
Salt to taste.

Method

Heat oil in a pan, add mustard, when it starts spluttering,
add urad dhal, ginger, green chillie,red chillie and curry leaves.
Add onions saute for 2 minutes.
Add carrots and capsicum saute for 2 minutes.
Add water and allow to boil well.
Add salt and semiya stir well, cook in low flame
until all water gets absorb.
Simple vegetable semiya upma is ready.
Serve with curd / pickle.
You can add any vegetables of your choice.

Onion Bajji

Ingredients

Thinly sliced Onions
1 cup gram flour
2 tbsp roasted gram flour (optional)
2 tbsp rice flour
1 tsp red chilli powder
¼ tsp asafoetida
½ tsp eno fruit salt  (optional)
Oil for deep fry
salt to taste

Method

In a bowl add gram flour, roasted gram flour, rice flour,
salt and mix well.
Add water mix all the above together to dosa batter consistency.
(Don't add too much water)
Heat oil in a pan.
Just before frying add eno and mix well the batter.
Dip the onion in the batter and deep fry them, until crispy.
Delicious crispy onion bajjis are ready.

Potato Bajji

cucumber Bajji    

Capsicum Sabzi

Ingredients

1 cup mixed capsicum
½ tsp red chillie powder
2 onions
¼ cup tomato sauce or puree
1 tsp kasuri methi
1 tsp oil
½ tsp butter
Salt to taste.

Method

Heat oil in a pan add onion and saute.
Add capsicum and saute for 2 minutes.
Add red chillie powder and salt saute.
Add tomato sauce and cook for 2 minutes
Finally add kasuri methi and butter.
Ready to serve capsicum sabzi.
Goes well with roti / naan / phulkas.

Chakka Pradhaman (Jackfruit Payasam)

Ingredients

1 cup chopped Jackfruit
1 cup Jaggery
1 cup coconut milk
1 tbsp ghee
2 tbsp thinly sliced coconut pieces


Method

Remove the seeds from jackfruit.
In a pressure cooker add less water, cook the jackfruit for 1 whistle.
Grind to a smooth paste, along with its water and set aside.

Boil ¼ cup of water and add jaggery.
Melt the jaggery completely and strain it.
Boil the Jaggery syrup for 5 minutes.
Add the jackfruit pastes and cook for 5 minutes.
Add coconut milk cook for 2 minutes.

Heat ghee, add coconut pieces and fry till golden brown.
Add this to above payasam.
No need to add cardamom powder or cashew nuts for this.
Only the flavor of jackfruit will do.
Chakka Pradhaman is ready to serve.
You can serve this hot or cold.

For preparing coconut milk

Grind grated coconut with warm water and extract the milk.
                                                    or

One pack (25 grms ) of coconut milk powder add warm water and mix.
It is very easy and convenient to cook.

Peas Sundal (Pattani Sundal)

Ingredients

1 cup green peas (soaked overnight)
¼ tsp mustard
1 red chillie
1 green chillie
Few curry leaves
A pinch asafoetida
1 tsp oil
2 tbsp grated coconut
2 tbsp mangos
Salt to taste


Method

Pressure cook green peas with water for 2 whistles and drain water.
Heat oil in a pan add mustard, when it starts spluttering,
add red chillie,green chillie, asafoetida and curry leaves.
Add mango and saute.
Add boiled green peas, coconut, salt mix well.
Cook for 5 minutes, Peas sundalis ready.

Health benefits of dried peas

Dried peas are good source of fiber, iron and protein.

Bottle Gourd paratha (Soraka)

Ingredients

1 cup grated bottle gourd
2 cups wheat flour
Oil as needed
Salt to taste.

Method

In bowl add grated bottle gourd, wheat flour, 1 tsp oil and salt.
Mix well sprinkle little water and make soft dough.
Divide the dough into small portions and make round balls.
Dust the balls with little flour and roll them like a chapathi.
Heat a tawa, place the prepared paratha on the hot tawa and cook.
Apply ¼ tsp of oil, flip it over and add another ¼ tsp of oil.
Cook both sides well.
Serve with curd or any pickle.

Health benefits

Bottle gourd is rich in minerals, iron, protein and fiber.
Fiber helps in preventing constipation and piles.

Rasakalan

It is a traditional Kerala dish.

This is another variation of  mor kuzhambu

Ingredients

1 Cup slight sour curd
1 cup chopped ash gourd
2 green chillies
2 red chillies
2 tbsp toor dhal
2 tbsp coconut
1 tsp oil
¼ mustard
¼ Fenugreek
¼ tsp turmeric powder
Few curry leaves
Salt to taste

Method

Heat oil in a pan, add toor dhal, red chillie, green chillie and roast them well.
Add coconut to the above grind to a smooth paste and set aside.

In a pan add half cup water, in that add ash gourd and turmeric powder.
Half cook them and add salt cook well.
Add the above coconut paste, mix well cook for 2 minutes.
Add curd , mix well and cook until its frothy, don't boil.
Season with mustard, fenugrek and curry leaves.
Rasakalan is ready, serve hot with rice.

    

Onion Rava Dosa

Ingredients  

1 Cup rava
1 Cup rice flour
1 Cup maida
1 Chopped green chillie
1 tsp chopped ginger
2 tbsp curd
2 chopped onions
Few curry leaves or coriander leaves
Few freshly crushed pepper
¼ tsp jeera
oil as needed
Salt to taste

Method

In a bowl add all above ingredients except oil.
Mix well,add required water and make a thin batter without any lumps.
Set aside for one hour.( or even 10 minutes will do )
Heat the tava, pour the dosa batter from the edges
towards the center.
Pour a little oil along the edges while cooking.
Flip and cook the other side also in the same manaer.
serve hot the crisp onion rava dosa with coconut chutney or sambar.

Tomato Rasam

Ingredients

4 ripe big tomatoes
small piece of tamarind (soaked in hot water and extracted)
1 tsp rasam powder
A pinch turmeric powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
few coriander or curry leaves
Salt to taste.

Method

Make tomato puree.
Heat ghee in a pan add mustard, when it starts spluttring add jeera,
asafoetida,and curry leaves.
Add tamarind water, tomato puree and turmeric powder.
Add rasam powder and allow to boil well.
Add some more water,salt and curry leaes.
Cook until it's frothy, don't boil.
serve hot with rice.

  

Thengai Poornam

Ingredients

1 cup coconut
¾ cup jaggery
¼ tsp cardamon powder
¼ tsp ghee
¼ cup water (don't add excess water)

Method

Boil water, add crushed jaggery and heat on a low flame,
until the jaggery melts completely and strain it.
Heat pan, add ghee and boil the jaggery syrup for 5 minutes.
Add coconut and mix well until all water evaporates.
Add cardamom powder mix well.
Pooranam is ready.

                                  

Pesarattu

Ingredients

1 cup green moong dhal
2 tbsp raw rice
2 Green chillies
Small piece ginger
Curry leaves /coriander leaves
3 onions
1 tsp jeera
A pinch asafoetida
oil as requried
Salt to taste

Method

Wash and soak green moong dhal and rice for 8  to 10 hours.
Drain the water and grind to a coarse paste with green chillies,
red chillie, ginger, 1 onion and loads of curry leaves.
(By adding onion while grinding, pesarattu will be soft)
Add jeera, chopped onion, coriander leaves and salt.
Mix well and set aside for 1 or 2 hours.

Heat pan, grease oil and pour the batter.
Spread it in a circular manner to make a dosa.
Pour a little oil along the edges while cooking.
Cook other side also in the same manner.
Pesarattu is ready.
Serve hot with ginger chutney / curd / any pickle.
For best Nutrient value add grated carrots.

Health benefits

Green grams are rich in protien and fiber.
It is very low in fat and calories.
High in potassium which helps control blood pressure.

Spinach Phulka (Palak)

Ingredients

1 Bunch spinach leaves
2 cups wheat flour
1 Green chillie
1 tsp chopped ginger
1 tsp oil
1 tsp ghee / butter (optional)
A pinch sugar
Salt to taste

Method

In a bowl add water with a pinch of sugar and bring it to boil.
Dip spinach leaves in this water for 2 minutes.
Strain the water (keep this water to add in dough)
Dip the leaves again in ice water for 2 minutes.
Grind spinach, green chillie and ginger to a smooth paste.
Fliter the above paste,by adding water and set aside.
Add  wheat flour, salt, oil, above water and  mix well.
Knead into a soft dough let it rest for 10 minutes.

Divide the dough into small portions and make round balls.
Dust the balls with little flour and roll into thin phulkas.
Cook the phulkas on both sides slightly on tawa.
Then put on direct flame till it puffs.
Add little ghee or butter.
Serve hot with Curd / Raitha/ Pickle.

Health benefits

Fresh spinach leaves are rich source of iron,
which is  required by the body for red blood cell.
It has vitamin A,  C, K, B and antioxidants.
Vitamin K helps in strengthening the bone.
It has minerals like potassium, magnesium, copper and zinc.
Regular consumption of spinach in the diet helps to prevent
osteoporosis, iron-deficiency and anemia.

Baby corn fry (Starter)

Ingredients

1 Bowl baby corn

1 tbsp corn flour 

1 tbsp maida

½ tsp red chillie powder 

Few spring onions / capsicum for garnishing

Oil for deep fry

Salt to taste

Method  

Boil water add baby corn with salt, boil for 2 minutes, drain water and keep aside.

Now sprinkle corn flour, maida and chillie powder to the corn and mix well.

Marinate the boiled baby corn for 10 minutes.

In a pan heat oil and deep fry the baby corns.

Garnish with spring onions / capsicum

Olan

Olan is a very popular Kerala dish.

Ingredients

White or yellow pumpkin (Cut into cubes)
Green karamani (long beans)
1 Green chillie
Few curry leaves
¼ Cup coconut milk
¼  tsp coconut oil
Salt to taste


Method

Boil green karamani with little water and set aside.
Boil white pumpkin, add karamani, 2 tbsp coconut milk and salt cook for 2 minutes.
Add curry leaves, slit green chillie and stir gently.
Finally add remaining coconut milk, cook for 1 minute and switch off the gas.
The tasty Olan is ready to serve.

Long Beans (Karamani ) Stir fry

Ingredients

1 Cup karamani
1 green chillie
3 tbsp coconut
¼ tsp mustard
¼ tsp urad dhal
1 tsp oil
A pinch turmeric powder
Few curry leaves
Salt to taste

Method

Heat oil, add mustard when it starts spluttering,
add uradh dahl, green chillie, curry leaves and karamani mix well.
Add a pinch of turmeric powder and sprinkle little water.
Cook in low flame for 5 minutes, then add salt.
Stir in between, if needed add some more water and cook well.
Add coconut mix well cook for 1 minute.
Ready to serve karamani stir fry.

Health benefits

Rich in fiber, vitamin C and vitamin A.

How to make Rice Flour

Method

Wash the rice two to three times and soak it in water for 1 hour.
Drain water completely and then spread the rice in a kitchen  towel.
Allow to dry in shade (not in direct sun light) for 2 to 3 hours.
Make into a fine Powder in mill.
(If the quantity is less, you can do it in mixie itself)
Spread it in paper or big plate for half hour.
Sieve and store it in an air tight container or zip lock bags.
Keep in fridge and store it for more then 4 months.
This rice flour is used in various recipes like

Athirasam
Modakam
Ammini kozhukattai
Idiyappam
Karadayan sweet Adai (roast and store)
Karadayan uppu adai & many more snacks.