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.

PINEAPPLE PACHADI

Pineapples are sweet, juicy, delicious and most popular tropical fruits found in the world. They are packed with vitamins and minerals and are good for bones and gums.

Pineapple pachadi is a part of traditional kerala sadhya. It is easy to prepare. Coconut and curd are the other main ingredients used in making pachadi.

INGREDIENTS

Pineapple cut in small cubes 2 cups
Turmeric 1/2 tsp
Salt to taste

FOR WET GRINDING
Thick curd/ yoghurt 1/2 cup
Coconut 1/2 cup
Mustard seeds 1/2 tsp
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1/2 tsp
Oil 2 tsp
Red chilly broken 1 no.
Curry leaf 1sprig

METHOD

Peel the pineapple and cut in small cubes.  Cook the  pineapples in very little water till they turn very soft. Add turmeric and salt.

Add the ground mixture and cook in low flame for 3 to 4 minutes. Turn off the heat.

Heat oil in another pan add mustard seeds, curry leaves, chilly and once the mustard splutters add to the pineapple gravy.

Serve with hot steamed rice/ roti/ flatbreads.

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

JACKFRUIT (RAW) THORAN

Jack fruits are packed with nutrients like vitamin, minerals, electrolytes, fiber, protein, phyt nutirents, carbohydrate. They are sweet and delicious and is cultivated in the tropical regions of Indian subcontinent.

The main ingredient used in this recipe is tender jackfruit. Jackfruit thoran is a very popular dish of Kerala. The tender jackfruit is cooked then shredded and stir fried.  Coconut is added to it with other indian spices.

INGREDIENTS

Jackfruit 400 gms
Coconut 1/4 cup grated
Chilly powder 1 tsp
Mustard seeds 1/2 tsp
Red chilly broken 2
Curry leaves 1 sprig
Onion small 1 no.
Toor dal 1 tsp
Turmeric 1/2 tsp
Coconut oil 1tbsp
Salt to taste

METHOD

 Peel the jackfruit skin and cut it in cubes and boil or pressure cook the raw jackfruit with little water. Add chilly powder, salt and turmeric. Drain the water and  smash the jackfruit pieces with a pestle.(do not over cook).

 

Heat oil in a deep Pan/ kadai , add mustard seeds and toor dal, curry leaves , when the mustard splutters add onions. When it turns colour add coconut and saute for a minute.

Add the shredded jack fruit into the pan and cover it and cook on low heat  for till it is done. Check salt if needed add it as it was added while cooking the jack fruit earlier.

Serve hot with rice/ roti.

JACK FRUIT PULLINGARY/SAMBAR KERALA STYLE

INGREDIENTS

Jackfruit 400 gms 2 cups
Arhar dal/ split red gram 1/2 cup
Turmeric 1/4 ts
Tamarind 1/2 lemon size
Oil 1 tbsp
Salt to taste

FOR WET GRIND
Shallots 5 no.s
Corriander powder 1 tsp
Red chilly 3
Fenugreek 1/2 tsp

FOR SEASONING
Mustard seeds 1 tsp
shallots 3-4 finely diced
Curry leaves 1 sprig

Coriander leaves for garnishing

METHOD

Heat 2 tsp oil and add fenugreek and saute for a second add the red chillies, shallots and fry till the shallots turn golden brown. Add the coriander powder and fry for few seconds. Turn off the heat. When it cools down blend it in a smooth paste. keep it aside.












In half cup warm water soak the tamarind and after 10 minutes take out the pulp and keep it aside.

In a pan add water, turmeric and add the raw jackfruit pieces. Cook it it becomes tender. Add salt

.



Pressure cook the 1/2 dal  in 1 1/2 cup water, once the dal is cooked smash and put it with the jackfruit. Cook for 2-3 minutes.Add the tamarind pulp and the ground paste and cook for 10 minutes on low flame.












Garnish with coriander leaves. Serve hot with steamed rice.

ROTI ROLL/WRAP

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti as thinly as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

I am giving a recipe for one roti which can be used for breakfast or packed in tiffin box for children.

INGREDIENTS

Egg 1

Onion  medium                          1/2
Green chilies                              1 tsp
Carrot grated                             1 tsp
Tomato sauce/chutney        1/2 tbsp
Coriander leaves                      1/2 tbsp
Corn                                               1/2 tbsp
Salt to taste
Olive/refined oil                      2 tsp

FOR THE DOUGH

Wheat flour                                                                                         1 tea cup
Water as required
Salt to taste

METHOD

Combine salt with wheat flour in a bowl and adding enough water make a dough. Keep it aside for an 15 minutes. ( it is better if salt and oil is not added for kneading the dough). Take some flour put on your surface board and roll out the dough into 8" in diameter.

Take a nonstick pan/tawa and when it becomes hot put the roti .When blisters come turn to to the other side till done.

Spread the tomato chutney/sauce all over the roti.

In a bowl add carrot, chili,corriander, corn,onion,egg and salt and beat it well.  Heat the nonstick pan on medium heat add some oil and make an omelette Turn on both sides till it is done.

Keep the omelette on top of the roti .

Roll the roti tightly to form a roll.

Cut it in pieces and serve.

MUSHROOM PULAO

Basmati is a long grain variety of rice and it has a distinct flavor and gives out a special aroma due to the presence of a 2-acetyl-1-pyrroline. Mushroom is a source of powerful nutrients.

I usually make pulav when i am in a hurry as this is a very simple dish. This makes a great lunch box recipe too.

INGREDIENTS

Mushroom 200 g
Peas 1 tbsp
Green chili 2
Carrot cut into cubes 1 no,
Onion 1 medium
Tomato 1 big
Garlic  and ginger paste 2 tsp
Turmeric 1 tsp
Garam masala powder 2 tsp
Ghee/oil/butter 1 tbsp
Bay leaves 2 no.s
Basmati rice 1 cup
Water 1 and 1/2 cup
Coriander leaves

METHOD

Take a deep pan heat oil/ghee/ butter (better to use ghee as it will give a distinct flavor to the rice.

Add the onions,chili and bay leaves and saute till onion becomes brown, add the garlic and ginger paste and stir till the raw smell goes away. Add the carrots and mushrooms(cut 1 mushroom into four) and saute for 2 minutes.

Add the basmati rice(this has to be washed twice and drain all the water) and stir continuously for 5 minutes on low heat.  Add the garam masala powder and saute for a minute and switch off the gas. Let it cool.

Add 1   1/2 cup water to the rice  and transfer it into a vessel. Take a pressure cooker add water in the base put the vessel and pressure cook for 4 whistles.

Take out the pressure cooker lid only after the pressure is slowly released . Serve the mushroom rice pulao hot. Garnish with corriander leaves.

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.

SEER FISH (PEPPER ) FRY

In Tamilnadu seer fish is called 'Vanjaram' and in Kerala it is called 'Neymeen'. In some places it is also known as' king mackerels'. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.

Seer fish has a average-calorie. low-carb, and high-protein content. It helps in tissue repari, provides energy and improves immuity. It has low density of sodium.

It is normally available in slices or fillets. Mainly used to make fish fry and fish curry.Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.

Instead of chilli i have tried making with pepper, after marinating for 3 hours it has come out crispy. The fish has been shallow fried and very less oil has been used .


For making pepper seer fish fry

INGREDIENTS
Seer fish  2 slices
Turmeric 1 tsp
Lemon juice 2 tsp
Vinegar 2 tsp
Salt to taste
Coconut oil for shallow frying
Pepper 2 tsp


METHOD

Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry  with a kitchen towel.

Mix turmeric, pepper, salt, vinegar and lemon juice in a bowl and apply the paste all over the seer fish. Marinate for three to five hours in the fridge.

Take a non stick pan add some coconut oil on low heat and when it is hot put the fish and fry . Cook the fish on low flame and flip the fish gently to turn sides. When it turns golden brown it is done.Serve hot with rice.