SIMPLE TOMATO DISH

Tomatoes are sweet and juicy with high anti oxidant properties.They are high sources of  vitamin A and vitamin C, they clear urinary tract infections .They can be used in gravy or eaten as salad or used in sandwich.

I am giving below is a very easy recipe .This side dish goes well with Dosa /Idli /roti etc.

INGREDIENTS

Tomato 3 no.s
Onion 1 no.
Green chillies 2
Refined oil 2 tsp
Coriander leaves
Ginger 1 inch piece
Salt to taste

METHOD

Heat the oil in a kadai /pan and add finely cut onion and ginger. When the onion becomes slightly brown add the tomatoes. Cover it and cook on low heat till the tomatoes becomes soft and gravy becomes thick.

Add salt and garnish with coriander leaves. Serve it hot.

ARAI KEERAI PORIYAL/CHEERA UPERI

Amaranthus dubius is generally known as Arai keerai in Tamil Nadu and Cheera in Kerala. They are leafy vegetables. It has both red and green variety. It can be cooked as curries or used in bajjis.

I like this greens very much, it has a good flavour. Mostly I cook with tomatoes, onions and garlic and it tastes delicious.

INGREDIENTS

Arai keerai 1 bunch

Onion 1 no.

Tomato 1 no.

Garlic 8-10 cloves  

Turmeric 1/2 tsp

Refined oil/olive oil 2 tsp

Salt to taste

METHOD

Clean the Keerai or greens nicely in water 3 or 4 times, finely cut them.

Take a Kadai heat oil and add finely diced onions and garlic and saute till the onions change colour, add turmeric and saute for a second. Add the tomatoes and saute till tomatoes become soft.

Add the keerai  stir it and close it with a lid  for 5 - 7 minutes on low heat. Stir occasionally and when the keerai is cooked add salt. Turn off the heat.

Serve with rice/ roti

ISHTU OR POTATO STEW(KERALA STYLE)

Kerala style ishtu or stew made of coconut milk with potatoes, onion and ginger is very popular in Kerala. This side dish is a breakfast dish and is usually served with idli, dosa, appam and even it goes well with bread.

My mom's ishtu is so mouth watering and it is quite easy to make. I have made no variations in this recipe.

INGREDIENTS 










Potato 1 medium
Onion 1 medium
Ginger 1' piece grated
Coconut grated 1cup
Green chillies 2 no.
Coconut oil 1 tsp
Rice/ cornflour 2 tsp
Curry leaf 1 sprig
Salt to taste


METHOD

Heat kadai / pan and put  diced onion, potato, slit green chillies, grate the ginger and salt with enough water to cook them or put all these into a pressure cooker and cook for 1 whistle.

Grind the grated coconut, rice with little water and strain it to get a thick coconut milk (onampal or first milk).Again grind the coconut with little water and strain to  get a thinner coconut milk ( randam pal or second milk).

If rice is not added while grinding, mix  1 tsp cornflour each with first and second  coconut milk .Pour in the second milk to the cooked vegetables and allow it to  boil on low fire. Add the first milk and when it starts bubbling remove from fire. Do not let it boil or it will curdle.

Add coconut oil and curry leaves.Serve it hot with Idli, appam, dosa, bread etc
.

Note: Rice is added with grated coconut while grinding to thicken the gravy or if you are not adding rice add cornflour to the coconut milk and then cook.

BANANA MILK SHAKE

Bananas are a good source of potassium and magnesium. Bananas protect against stomach ulcers they have an antacid effect. Bananas helps to restore the lost potassium and helps maintain heart rate in conditions like diarrhea.

Summer has started and everybody likes to have something cool to drink. I use yellaki banana as it is one of the best variety and my favorite too. The recipe given below is a healthy drink because I am not using sugar and ice cream.

INGREDIENTS

Yellaki banan 3 no.

Cold milk 2 cuos

Cardamom 1 no.

Strawberry 2 no.

Ice cubes 

honey 1 tbsp

METHOD

Peel the banana and slice it and add to a blender. Add milk, cardamom, strawberry, icecubes and honey and cover the lid and blend for 3-4 minutes.

Pour into glasses and enjoy your banana milkshake. 

EASY TOMATO SOUP

Tomatoes are sweet, juicy and delicious. They are fat free, low in calories and and have Vitamin C. Garlic has antiviral, anti-fungal ,antioxidant  and antibacterial properties. Celery is a rich source of antioxidants,It is rich in vitamin A, vitamin C,Vitamin K and potassium. It lowers blood pressure and prevents cancer.

Tomato soup is a very popular soup in India. It is easy to prepare and very delicious soup.There are lot of versions of tomato soup but this soup is my version. While making tomato soup use fresh red ripe and sweet tomatoes.

INGREDIENTS
Tomatoes 4 big no.s
Garlic 6 cloves
Sugar 1 tsp
Celery 1 stalk
Pepper 2 tsp freshly crushed
cornflour 1 tbsp
Salt to taste











METHOD

Heat a pan with 2 cups of water, when it boils add the ripe sweet tomatoes, garlic and celery stalk. Turn off the fire. Keep it aside for 15 minutes.

When it cools down take out the blanched tomatoes and peel them. Do not throw the water keep it aside. Put the tomatoes garlic and celery  in a blender and blend them to a smooth pulp. Add the water to the pulp and run it through a strainer. Keep some 2 tbsp water aside to add to 1 tbsp cornflour.

Heat a deep pan add the strained pulp and bring it to boil,add salt,sugar and pepper. Add the cornflour to the pan and boil it for 3 - 4 minutes. Switch off the fire.

Serve hot with bread croutons.

EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

RAAGI DOSA

Raagi or finger millet is especially valuable as it contains amino acid methioanine.From raagi flatbeads, dosa, puttu , laddu, idly etc, are made. I am making raagi dosa with little dosa batter added to it as it will give some softeness to the raagi dosa.

INGREDIENTS

Raagi batter 2 cups
salt,
dosa batter 1 cup

METHOD

for making raagi batter
Soak the raagi in water for 4 hrs or overnight and grind it.Ferment for 4 hrs.

Add the dosa batter in raagi batter and add salt as required.

Take a nonstick dosa pan and with a large tablespoon put the batter in the pan and spread it like a pancake.Add 1 tsp oil and when it is done turn to the other side then fold and serve.

This raagi dosa can be

POHA \ AVAL UPMA

ahaaafood

Poha/aval/flattened rice is a very simple dish and has amazing flavours too. In south India it is called Aval and Poha in Maharashtra.  Aval upma can be eaten as breakfast or for brunch. It is a very light breakfast and easy to prepare and belongs to the class of instant upma. My mom used to prepare either for breakfast or in the evenings .

Aval/poha comes in two categories - thick and thin. Here I am using paper thin variety. My mom used to put onion, ginger, green chilies, tomato and corriander leaves. I am adding grated carrot and peas. Garnishing with coconut gives it a distinct flavour.

INGREDIENTS

Poha/Aval paper thin variety 2 cups
Carrot grated 1 tbsp
Peas 1 tbsp
Ginger grated 1 tbsp
Onion 1 medium finely diced
Coconut 1/2 cup grated
Mustard 1 tsp
Green chili 2 cut in slits
Tomato 1 medium deseeded

Coriander leaves finely diced 1/2 cup
Curd 1/4 cup
Water 1/4 cup
lemon juice 1 tbsp
Refined oil 1/2 tbsp
salt to taste
METHOD

Add water and curd to the aval/poha with salt in a bowl and. The aval will become soft after sometime. Keep it aside

Heat the oil and add the mustard when it splutters add the onion and ginger and stir till onion becomes brown.Add turmeric saute for few seconds and then add all the vegetables and cook them for 5 minutes. Add some salt. ( salt has already been added to aval)

Add the aval/poha and saute till aval becomes hot. Add the grated coconut and lemon juice and turn off the stove. Garnish with coriander leaves.

Tasty Yummy breakfast is ready, serve hot.

BANANA WALNUT MUFFIN

Muffins are quick and very easy to make and adding bananas make them healthy too. The advantage of adding bananas is that it contains moisture and sweetness so less oil/butter and sugar is added than normal.

INGREDIENTS

• Maida. 1 tea cup
• Walnut chopped and roasted 1/2 cup
• Banana (small variety)ripe 3
• Refined oil 2 tbsp
• Ghee(clarified butter)1 tbsp
• Sugar  1/2 tea cup
• Egg 1
• Salt a pinch
• Baking soda 1/4 tsp
• Baking powder 1/4 tsp
• Vanilla essence 1/4 tsp

METHOD

Preheat oven to 190 degree C.

In a large bowl beat egg. Blend the sugar in a blender into fine powder,  add this powdered sugar and beat well ( add little less than 1/2 teacup sugar). Add ghee and oil and beat and mix well.

Add the mashed bananas and mix it well and beat it.

Mix the salt, baking soda and baking powder in the maida/flour.

Add little by little maida/flour in the mixture, mix it well with a plastic/ wooden spatula until it is incorporated.

Add the vanilla essence. Fold in the chopped roasted walnuts into the mixture.  Reserve some for sprinkling on the top.

Line the muffin tray with liners and spoon the batter up to 3/4 th of it. It will rise so make sure to leave some room for it.

Sprinkle some walnut on top of it.

Bake for 25 minutes or until the toothpick inserted comes out clean. Let it cool down.

Serve warm or at room temperature.

MUSHROOM VEGETABLE PULAO

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Vegetable pulao is a very simple dish and easy to prepare. This makes a great lunch box recipe too. Onion, tomato raita goes well with this dish.  It is loaded with vegetables and kids love to eat.
INGREDIENTS

Mushroom             100 gm
Cauliflower           4-5 florets
Carrot                      1
Potato small          1
Tomato medium 1
Green chili             1-2
Garlic (indian)      8-9
Ginger                      1"
Pudina leaves        1/2 cup

Turmeric                1/4 tsp
Cinamom               2"
Cloves                     3
Cardamom            2

Rice                          1 teacup

Ghee                         2 tsp
Oil                             2 tsp
Salt to taste

FOR GARNISHING

Onion                      1
Capsicum               1
Raisins                    2 tbsp

METHOD

Chop all the vegetables, mushroom and pudina leaves. Make a paste of garlic and ginger.

Wash the rice and keep it aside.

Heat a tsp oil and 2 tsp ghee in a kadai/deep pan. Add cinnamon, cloves and cardamom on low fire for a minute.

Add chopped carrot, potato, cauliflower, chilli, tomato and mushroom. Add turmeric powder and garlic ginger paste and sauté for 2-3 minutes.

Add rice, salt and mix it properly with the vegetables. Sauté for 5 minutes and turn off the heat. Add pudina leaves.

Add 1 and half teacup water and let it rest for half an hour.

Transfer the rice from kadai to a vessel. Keep it inside  a pressure cooker  and cook for 4 whistles. When it cools down open the lid.

Heat 1 tsp oil and add finely chopped onion, fry till it changes colour. Add chopped capsicum and raisins and saute for 3 minutes on low heat. Season with salt. Turn off the heat and garnish it on the pulao.

Serve hot with raita and papads.

MURUNGAELLAI MULKHUSHYAM

Drumstick leaves are the most nutritious part of the plant. It is rich in Vitamin A, Vitamin B, Vitamin C, Vitamin k, manganese, phosphorus, calcium and other essential nutrients.

Drumstick builds immunity against joint pain, mouth ulcer, fever and eye diseases. It has the power of reducing sugar level in blood.

Jackfruit seeds are highly nutritious , are high in protein and has anti cancer properties.

This recipe is a Kerala dish. Jackfruit seeds are added with drumstick leaves and a curry is prepared in coconut paste. It is a healthy dish and can be served with rice or Indian flat bread.

INGREDIENTS

Drumstick leaves            1 cup
Jackfruit seed                   1 cup
Onion finely chopped     1
Turmeric                            1/2 tsp
Coriander powder           2 tsp
Pepper powder                 1 tbsp
Coconut oil                         1 tbsp
Salt to taste

FOR WET GRIND

Coconut                               1/4 cup
Jeera                                     1 tsp
Green chilies                       1

METHOD

Heat coconut oil in a frying pan add the finely chopped onions and sauté till they are slightly golden in colour add coriander powder and saute for a minute, don't burn it. Turn off the heat and keep it aside.

Blend green chili, freshly grated coconut and jeera and little water into a smooth paste. Keep it aside.

Take out the leaves of the drumstick and wash it. Add it into the pressure cooker with the chopped jackfruit seeds.

Add turmeric powder, fried onions, salt, pepper powder and ground coconut paste. Add required water and pressure cook for three whistles.

Serve hot with steamed rice or Indian flat bread.