Beetroot Thoran

 

• Beetroot ( with leaves)     - 2
• Coconut (grated)     - 1/4 c
• Onion (small)     - 1
• Green chillies     - 3 or 4
• Garlic     - 2 or 3 cloves
• Salt     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Mustard     - 1/4 tsp
• Rice     - 1/4 tsp
• Veg. Oil     - 3Tbsp

1.  Wash and chop the Beetroots (with leaves if available) very small and set aside.
2. Chop the Onion, Garlic and Green Chilles and set aside.
3. Heat the Oil in a deep pan. Add the Mustard and Rice .
4. When the Mustard pops, add chopped Onions,Garlic and Green Chillies.
5. Saute for 2 minutes and add the chopped Beetroot along with Salt and Turmeric.
6. Add the Coconut and cover and cook for 10 mins on medium heat.
7. Increase the heat to dry the water and remove from the heat.
8. Serve along with Rice or Roti.

Spinach Kootu

• Spinach     - 1 bunch
• Grated Coconut     - 1/4 c
• Masoor-Dal     - 1 1/2 c
• Onion (small)     - 1
• Garlic     - 3 cloves
• Tomatoes     - 2
• Sambhar pwdr     - 1Tbsp
• Salt     - 1 tsp or to taste
• Turmeric     - 1/4 tsp
• Hing/Asfoetida     - 2 pinches
• Jeera     - 2 tsp
• Oil     - 2 Tbsp
• Red Chillies ( whole)     - 2

1. Cook Dal. with Salt and Turmeric.
2. Add chopped Onions, chopped Tomatoes, chopped Chard and cook.
3. Add Sambhar pwdr and cook for 10-15 mins  or till Chard is cooked.
4. Add ground Jeera and Coconut and bring to boil just for a minute.
5. Heat Oil in a pan and add the Jeera, Red-Chillies and Hing.
6. Add this to the Dal and mix and serve with Rotis or Rice.

 
Tip : In this recipe the Spinach can be replaced by Green/Purple Chard for a different flavor

 

Spinach Rice

• Rice (Basmati, cooked)     - 2 c
• Spinach     - 1 bunch
• Tomatoes     - 2
• Ginger/Garlic paste     - 1 tsp
• Jeera     - 1/4 tsp
• Turmeric    - 1/4 tsp
• Sambhar pwdr     - 1 Tbsp
• Garam Masala     - 1/4 tsp
• Salt     - 1-1/2 tsp
• Butter     - 4 Tbsp

1. Melt Butter, add Jeera, Ginger/Garlic paste and sauté for 2 mins.
2. Add Tomatoes and chopped Spinach.
3. Add Salt, Turmeric and cook till all water is gone and Tomatoes are smashed.
4. Add Garam-Masala and Sambhar pwdr.
5. Add the cooled Rice and mix well.
6. Serve hot with yogurt, any side dish or pickle.

Poha

This quick and easy recipe of Poha (flattened rice flakes) can be made either for breakfast or as a snack at tea-time.

• Poha     - 2 c
• Potato (medium)     - 1
• Onion (medium)     - 1
• Cilantro     - 1/4 c
• Green Chillies     - 4
• Mustard seeds    - 1/4 tsp
• Cumin seeds     - 1/4 tsp
• Turmeric     - 1/4 tsp
• Chilli Pwdr     - 1/4 tsp
• Salt     - 2 tsp
• Water     - 1/4
• Veg. Oil     - 4 Tbsp
• Lemon Juice     - 2 Tbsp
• Roasted Peanuts -  1/4 c

1. Soak the Poha in water for 10 mins and drain it completely.
2. Chop the Onion, Potato, Green Chillies and Cilantro and set aside
3. Heat the Oil in a Non-Stick pot and  add the Mustard. When it pops, add the Cumin.
4. Then add the Chopped Onion along with the Green Chillies.
5. Saute till Onions turn transparent or Golden.
6. Then add the Chopped Potato along with  little Turmeric, Salt and  3Tbsp of water.
7. Cover and cook this on medium-low heat till the Potato is cooked abt 10mins.
8. Then add the Poha along with the reamining Turmeric and Salt.
9. Add 1/4c Water and cover and cook for 5 mins.
10. Take it off the flame and garnish with Cilantro and Lemon Juice and Peanuts and serve. Enjoy.

Chicken Kurma

This Chicken Kurma was inspired by my MIL and a friend from Bombay. I never knew their recipe, but I tried to recreate their curry from the taste I remember.

• Chicken (whole)      - 1
• Onions (medium)     - 2
• Ginger - 2 inches
• Garlic     - 6 to 8 cloves
• Curd     - 1/4 c
• Cashews     - 1 handful
• Cilantro (chopped)     - 1/4 c
• Chilly Pwdr     - 1Tbsp
• Coriander Pwdr     - 2 Tbsp
• Turmeric     - 1/2 tsp
• Fennel Pwdr     - 1Tbsp
• Garam Masala     - 1 tsp
• Salt     - 2 tsp
• Veg. Oil     - 5/6 Tbsp

 

1. Cut and Clean the Chicken into small  pieces.
2. Soak the Cashews and grind them to fine paste.
3. Chop the Onions, Ginger, Garlic and Cilantro and set aside.
4. Heat the Oil in big pot on medium heat. Add the Onions and fry till they are transparent.
5. Add the Ginger and Garlic. Fry for 2 mins .
6. Add 2 Tbsp of water and cover and cook for 5 mins on low setting.
7. Mash the cooked Onions well.
8. Add all the Spices , Salt and Curd. Fry some more on low heat till the oil begins to seperate.
9. Add the Cilantro and Chicken. Mix it all well and cover and cook on medium heat.
10. Mix the Chicken again and cover and cook on medium to low for 1/2 and hr to 40 mins.
11. Add the Ground Cashew paste along with little water. Let it boil well and turn off the heat.

Tip : Let it cool for 1/2  hr to 1 hr and serve along with Parathas/Rotis/Rice.

Orzo Pasta with Vegetables

Orzo Pasta is a pasta that is shaped like rice. Its very pretty and ideal to add as a side dish or in soups.

• Orzo Pasta     -  8-12 oz
• Zucchini     - 2
• Red Bell pepper     - 1
• Yellow Bell pepper (optional)     - 1
• Spring Onions     - 5
• Salt     - 1tsp (or as per taste)
• Pepper     - 1tsp
• Oregano ( optional )     - 1tsp
• Garlic     - 2 cloves
• Olive Oil     - 3 Tbsp
• Lemon Juice     -  1 Tbsp
• Water for boiling      - 4 Quart

1. Boil Water along with little Salt and Oil.
2. Add the Pasta and cook for 10 mins and drain.
3. Chop the Vegetable into small cubes and mince the Garlic .
4. In a big pot add 3 Tbsp of Oil. Add the chopped Vegetables and Garlic.
5. Add Salt , Pepper, Oregano along with the chopped Spring Onions and saute for 5mins, till the vegetables are crunchy cooked. 
6. Add the Pasta and Lemon Juice and mix well. Taste and add more Olive Oil or Lemon Juice or salt if required.

Tip : Serve as a side dish with Grilled Chicken or Fish. Chicken can be added to this recipe after grilling to give it more flavor.

 

Channa Masala

• Channa (Chickpeas)     - 2 c
• Onion ( large)     - 1
• Ginger/Garlic Paste     - 1/2 Tbsp
• Cilantro     - 1/4 c
• Chilli pwdr     - 1Tbsp
• Coriander pwdr     - 1/4 Tbsp
• Turmeric     - 1/4 tsp
• Garam Masala     - 1/4 tsp
• Jeera (Cumin)     - 1/4 tsp
• Salt     - 2 tsp
• Tomato Paste     - 1 Tbsp
• Veg. Oil     - 3 Tbsp
• Water

1. Soak the Channa overnight or for 8hrs.
2. Pressure cool it for about 2-3 whistles.
3. Chop the Onions as fine as possible.
4. Heat the Oil in a big pot. Add the Cumin/Jeera seeds. Then add the finely chopped Onions.
5. Saute for 5- 10 minutes on medium heat till onions become soft and transparent.
6. Add the Ginger/Garlic paste and saute for 2 minutes.
7. Add the spices along with salt and 1/4c of water.
8. Cover and cook on low heat for 5mins or till water evaporates.
9. Mash the masala into fine paste with a spoon. Add the tomato paste to this.
10. Add the boiled Channa (add more water if required) and let it all boil. 
11. Add the Cilantro. Then let it all simmer for 20-30 mins till the gravy becomes thick.

Tip: Serve it hot with Naan/Roti/Poori/Rice.
If you don't have Ginger/Garlic paste use finely chopped Ginger (1 inch) and 5 Garlic pods instead.

Tomato Fish Curry

• Boneless Fish (Salmon/King Fish)     - 1 lb
• Tomatoes     - 2
• Onion (medium)     - 1
• Ginger-Garlic Paste     - 1 Tbsp
• Curry Leaves     - 2 sprigs
• Mustard     - 1/4 tsp
• Chilly Pwdr     - 1 Tbsp
• Turmeric     - 1/4 tsp
• Methi Pwdr     - 1/4 tsp
• Salt     - 2 tsp (or as per taste)
• Oil     - 3 Tbsp
• Water     -  1-1/4c

1. Clean the fish and cut in to equal sized pieces and set aside
2. Heat Oil in a deep pan and add the Mustard.
3. When it splutters add finely chopped Onion and Curry Leaves
4. Let this become soft and transparent. To this add the Ginger-Garlic paste and saute for 1 minute.
5. Add finely chopped Tomatoes and cover and cook till tomatoes can be mashed about 5 mins on low heat.
6. Add all the spices and salt. Add 1/4 c water and cover and cook till creamy paste is obtained.
7. Add 1c water and bring the whole thing to a boil.
8. Add the fish slowly to this sauce and bring to a boil.
9. Lower the heat and cook the fish for 1/2 hr. For thicker gravy let it simmer without the lid for 5-10 mins longer.
10. Serve hot with Rice/Rotis.

 

Gobi Manchurian

• Cauliflower (medium)     - 1
• Green Bell Pepper     - 1
• Onion (medium)     - 1
• Garlic     - 2 cloves
• Green Chillies     - 5
• Cilantro (chopped)     - 1/4 c
• Gram Flour (besan)     - 1 c
• Corn Flour     - 1/2 c
• Salt     - 2 tsp
• Turmeric     - 1/4 tsp
• Soy-Sauce     - 2 Tbsp
• Tomato Sauce (Hot and Sweet)     - 1/2 c
• Water
• Oil     - 5 c

1. Mix the 2 flours in a big bowl with 1tsp of salt and turmeric.
2. Add enough water to make a smooth batter of thin consistency.
3. Wash and cut the Cauliflower in to small equal sized florets.
4. Wash and chop the Bell Pepper into thin slices and set aside,
5. Heat 5 c of Oil in a deep Kadai/pan.
6. Dip the florets and fry in batches turning once for approximately 5mins.
7. Drain the fried Cauliflower on a paper towel to remove excess oil.
8. Chop the Onion small. Chop the Green Chillies and Garlic too.
9. In another deep pan heat up 2 Tbsp of the same Oil.
10. Add the Chopped Onions, Bell Pepper, Garlic and Chillies and saute for 2 minutes.
11. Add the Tomato Sauce, Soy-Sauce and 1 tsp salt along with 1/2 c of water. Taste and add more Soy-Sauce if you prefer.
12. Bring this to a boil. Then turn off the heat and add the florets to this sauce making sure the florets are completely covered with the sauce.
13. Decorate with the Cilantro and serve hot as an appetizer or along with Naan/Roti/Rice as side dish.

Egg Curry

This Egg-Curry in Milk was inspired by my friend, who served this delicious curry at her place.

 

• Onion( medium)     - 1
• Ginger/garlic paste     - 1 tsp
• Curry Leaves     - 1 sprig
• Mustard     - 1/4 tsp
• Red Chilly Pwdr     - 1/2 Tbsp
• Coriander Pwdr     - 1 Tbsp
• Turmeric     - 1/4 tsp
• Garam Masala     - 1/2 tsp
• Eggs     - 4/6
• Milk     - 1/2c
• Oil     - 2 Tbsp

1. Boil the eggs, cool and then remove the shells and set aside
2. Heat Oil in a deep pan and add Mustard.
3. Add Chopped Onions and Curry leaves.
4. Add Ginger-Garlic paste and fry for 2 minutes.
5. Add little Water, then cover  and cook the Onions till they are soft.
6. Add the Spices and add the Milk.
7. Add sliced Eggs and  let it boil slowly for 5 mins.
8. Take it off the flame and serve hot with Rice or Rotis.

 

Sweet Pongal

• Rice (Basmati/Sona Masoori)     - 1 Cup
• Moong Dal     - 1/2 c
• Jaggery     - 1-1/2 c
• Ghee     - 4 Tbsp
• Milk     - 2 c
• Sugar     - 1c
• Cardamom     - 12
• Water     -   3-1/2 c
• Saffron     - 1 pinch
• Cashews (broken)     - 1/2 c
• Raisins     - 1/2c

1. Melt the Jaggery in 1/2 c of water by heating over medium heat.
2. Filter out the jaggery when cooled to remove the impurities.
3. Fry small pieces of Cashews and Raisins in 1Tbsp of butter and keep aside.
4. Wash the Rice and Dal. Cook this in 3 c of water in a big Non-stick pot.
5. Let it cook till the the water is absorbed about 20-30 mins.
6. To this add 2-3 Tbsp of Ghee and the Milk and continue cooking on low heat.
7. Add the Jaggery to this and mix till all the liquid is absorbed and the ghee starts to come out.
8. Powder the Cardamom and add along with the fried cashews and raisins. Mix it well and your Sweet Pongal is ready. Serve it warm.

Dal Fry

This is a very simple Dal recipe.

• Masoor Dal     - 1c
• Onion (small)     - 1
• Ginger     - 1 inch
• Garlic     - 2 pods
• Cilantro     - 1/4c
• Tomato     - 1
• Turmeric     - 1/4 tsp
• Whole Red Chillies     - 2
• Mustard     - 1/4 tsp
• Cumin     - 1/4 tsp
• Hing     - 1 pinch
• Salt     -  1-1/2 tsp
• Oil     - 2 Tbsp

1. Cook the Dal in a pressure cooker for 1 whistle.
2. Heat the Oil and add Mustard, Red Chillies then Cumin.
3. Add Chopped Onions and fry for 5 mins on medium heat.
4. Add Chopped Tomato to this along with Salt and cover and cook.
5. Add Turmeric and Hing to this.
6. Add this to the Dal along with 3c of water and slowly bring to a boil.
7. Add chopped Cilantro and serve hot with Rice or Rotis.

Chicken Biryani

• Whole Chicken     - 4 lbs
• Onions (medium)     - 2
• Basmati Rice     - 5 c
• Ghee     - 3 Tbsp
• Veg. Oil     - 8 Tbsp
• Cashews     - 1/2 c
• Raisins     - 1/2 c
• Fresh Ginger/Garlic Paste     - 4 Tbsp
• Cilantro (chopped)    - 1 c
• Mint (chopped)     - 1/4 c
• Plain Yogurt     - 1/2 c
• Chilly Pwdr     - 1 Tbsp
• Coriander Pwdr     - 2 Tbsp
• Turmeric     - 1/2 tsp
• Salt     - 5 tsp (or to taste)
• Cinnamon     - 2 sticks
• Bay Leaves     - 4
• Cardamom     - 10
• Fennel seeds     - 2 tsp
• Garam Masala pwdr     - 1 tsp
• Cloves     - 12
• Pepper corns     - 12
• Star Anise     - 4
• Boiling Water     - 8 c

1. Clean and cut the chicken into 14 pieces. Wash the Rice and set aside.
2. Chop the Onions into thin slices and keep half aside.
3. Heat 3 Tbsp of Oil in a pot and fry the Onions till soft.
4. Add 3Tbsp of Ginger-Garlic paste and fry for few minutes.
5. Add half of the Whole Spices along with the Chilly pwdr, Coriander pwdr , 1/4 tsp Turmeric, Garam masala pwdr and 2 tsp salt along with the Yogurt and cook.
6. Add the chicken and 1/2 of the Cilantro to this and cook for 1/2 hr on medium heat or till the chicken is cooked. Dry out the liquid by heating it uncovered.
7. In another pot add the remaining 5 Tbsp of Oil and fry the Cashews till golden brown and fry the raisins for 1 minute and keep aside.
8. To the same oil add the sliced Onions and fry till golden brown and keep aside.
9. To the remaining Oil add the Ghee and the remaining whole spices including the Bay Leaves along with remaining Ginger-Garlic paste and fry for 2 minutes.
10. Then add the choppd Mint and Cilantro along with Turmeric .
11. To this add the washed Rice and fry for 5 minutes on medium heat.
12. If the Chicken is almost dry then increase the amount of boiling water by 1cup.
13. Add the chicken to the fried Rice along with the Boiling water. Add the salt and taste and add more if required.
14. Let it all come to a good boil then reduce the heat to low and cover the pot and cook for 20 minutes.
15. Switch off the flame and leave it untocuhed till serving time.
16. Spoon it out in a platter and decorate with the fried Onions, Cashews and Raisins on top.

Tip :  The Biryani tastes best the next day after all the spices and flavors are absorbed by the rice. Serve hot along with Raita, pappad and pickle.

Rava Dosa

This recipe was shared by my friend Rupali. It is quick, easy and delicious.

• Rava     - 1c
• Rice Flour     - 1/2c
• Maida     - 1/4c
• Curd/Plain Yogurt     - 1c
• Ginger-Garlic paste     - 1/2 tsp
• Salt     - 2 tsp
• Jeera/Cumin (crushed)      - 1tsp
• Green Chillies     - 4
• Curry Leaves     - 10
• Oil     -  2 Tbsp
• Coconut ( dessicated, optional)     - 2 Tbsp
• Water     - 2c

1. Beat the Curd and mix the water and salt.
2. Add the Rava, Rice Flour and Maida to this and mix well.
3. Heat the Oil in a pan and add the Ginger-Garlic Paste along with the Jeera and finely chopped Green Chillies and Curry Leaves.
4. Fry this for a 2 minutes on low flame. Add this along with the Coconut to the batter.
5. The batter should be very thin . Add more water if required.
6. Leave the Batter for 1/2 to 1hr.
7. Heat a flat Skillet/Frying pan. Drizzle a little Oil and pour the batter to make a thin Dosa.
8. Cook till it comes of the pan easily and turn over and cook the other side.
9. Serve hot with Sambhar or chutney.