PUDINA RICE

Mint is an aromatic herb and is used all over the world. Mint has lot of health benefits. It is good for skin and is used as a breath freshener. This herb is used to cure stomach ache, chest pains and common cold.

The recipe given below is very easy to prepare. It is healthy, delicious and can be prepared with cooked rice or left over rice. Mint rice can be prepared for tiffin box.

INGREDIENTS

Cooked Basmati rice      1 cup
Garlic chopped               1 tbsp
Sunflower/oliveOil        1 tbsp
Salt to taste

FOR WET GRIND

Pudina/ mint leaves       1 cup
Green chilies                    1-2
Coconut                             2 tbsp
Ginger chopped               1 tbsp
Juice of 1  lemon

 METHOD

In a blender blend all the ingredients for wet grind into a fine paste. Keep it aside.

Heat oil in a wok/ kadai, add the chopped garlic, sauté for a minute on medium fire.

Add the wet grind and sauté for a minute ,add the rice and incorporate it well on low heat. Add salt to taste. Turn off the fire.

Serve hot with raita and pappads.

Note : Any rice can be used .Here I am using basmati rice.

MUSHROOM MASALA CURRY

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 product.

Consuming  mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.

This recipe is easy, healthy and very delicious. I have used stone flower/kalpasi/pattar ka phool. It is an exotic spice of Tamil nadu and used in Chettinad cuisine. It releases a fragrant aroma  when tempered in hot oil for curries and gravies. In this recipe mushrooms are cooked in onion- tomato-garlic puree with Indian spices on slow fire.

INGREDIENTS

Mushroom     200 gm
Onion big.       1
Tomato big     2
Garlic               5-6

Cinnamon       1
Cloves              2
Coriander powder 1 tsp
Kalpasi             1
Chilli powder as required
Turmeric powder 1/4 tsp

Coriander leaves  chopped
Oil                      4 tsp
Salt to taste

METHOD

Wash and clean the mushroom nicely, chop it and keep aside. Chop onion and tomatoes roughly.

Heat 2 tsp oil, in  a deep pan/kadai add onions and garlic and saute till it turns slightly golden in colour, add coriander powder and saute till the raw smell disappears or for a minute or two.

Add the tomatoes and saute till it becomes soft.  Turn off the heat, let it cool down. Blend it in a blender to a fine paste.

Heat 2 tsp oil in a deep pan/kadai. When oil becomes very hot add kalpasi, let it release its flavour then add  Cinnamon and cloves on low heat. Take out the kalasi and discard it.

Add the chopped mushrooms and sauté it for two minutes on low heat so that it incorporates well with the spices. Add chilli powder and turmeric and mix well. Add the ground paste and mix it well. Add 1 to 1 1/2 tea cup water and cover and cook on low heat till mushrooms are done.

Garnish with coriander leaves. Serve hot with rice/roti.

PEPPER MUSHROOM

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 product.

The recipe given below is very  healthy , tasty and easy to make. Mushrooms are stir fried with onions and garlic. Then it is seasoned with salt and pepper. 

INGREDIENTS

• Mushroom.    200 gm
• Onion finely chopped   1
• Garlic finely chopped   5-6
• Olive oil/refined oil.   2 tsp
• Salt to taste
• Turmeric powder. 1/4 tsp
• Pepper.         1-2 tsp
• Coriander leaves chopped 2 tbsp

METHOD Heat oil in a deep pan/kadai, add onions and garlic and sauté on medium heat till onions turns colour. Add turmeric powder and sauté for a second.

Wash the mushrooms and chop it. Add the mushrooms in the pan  and mix it well.

Season it with salt and pepper. Cover and cook on low to medium heat.  Mushrooms will release water, once all the water is absorbed turn off the heat.

Garnish with coriander leaves. Serve hot with rice/ flat bread.

CHETTINAD CHICKEN

First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as 'kalpasi' or 'black stone flower'.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chillies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.

ONION PUDINA CHUTNEY

Mint/pudina leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

Coconut is one of the foods that is classified as "superfood". Coconut has lot of health benefits and population who eat lot of coconut are among the healthiest people in the planet. It helps to fight bacteria, fungi and viruses. It protects the hair from damage.

In this chutney onion, red chillies, coconut and pudina are sauteed and made into a fine paste. Usually when I make chutney I add onion, coconut and red chillies. Some pudina leaves were there so I added and the whole taste of chutney changed, I liked the taste of mint /Pudina leaves in the chutney. This spicy chutney is served with idli/dosa( Indian breakfast).

INGREDIENTS

Onions                               3
Pudina/mint leaves      1/2 tea cup
coconut                              1/2 tea cup
Red dry chillies              2-3
Sunflower oil                  1 tbsp
Salt to taste

METHOD

Heat oil in a deep frying pan on medium heat. Add the red dry chillies and onions and sauté till Onion changes colour.

Add pudina and coconut, saute for 2- 3 minutes. Turn off the heat.

Let it cool down. Blend it in a blender by adding little water and salt into a fine paste.

Serve with idli/ dosa.

SPICY FISH 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 an average-calorie. low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immunity. 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.

I am giving the recipe of Seer fish which is very simple dish and once the marination is done can be kept in refrigerator and used for later use also. Slices of seer fish is nicely coated with Indian spices, garlic and shallow fried.

INGREDIENTS

Seer fish pieces               300-350 gm
Garlic paste                      1 tbsp
Vinegar                              1 tbsp
Lemon juice                      1 tsp

Cumin powder                 1 tsp
Turmeric.                          1 1/2 tsp
Chilli powder                    2-3 tsp
Coriander powder           2 tsp
Refined oil for shallow frying
Salt to taste

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.

In a plate mix garlic paste,turmeric powder, vinegar, coriander powder, roasted cumin powder, lemon juice, salt and chilli powder.

Rub the above ingredients to the fish and marinate the fish for 3-4 hours. Keep in refrigerator for marination.

Heat oil in a pan for shallow frying. When the oil becomes hot add the fish pieces and cook on low heat gently flipping it and cook it on both sides till golden brown.

Serve hot with steamed rice.

SOYA CHUNKS BIRYANI

Soya chunks are highly nutritional and full of rich proteins, calcium and iron. They are odorless and tasteless. For vegans it is a meat substitute. Soya chunks ae made from soy beans. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

In this recipe basmati rice and soya chunks are cooked in a spicy paste made out of fried onion, tomato, garlic and garam masala. Can be garnished with fried onions, fried cashew-raisins and coriander leaves.

INGREDIENT

• Soya chunks                10-12
• Basmati rice                1 teacup
• Turmeric powder       1/2 tsp
• Ghee                              1 tbsp each
• Coriander leaves        2 tbsp chopped
• Salt to taste

FOR WET GRIND

• Shallots chopped              4-5
• Onion chopped                 1
• Tomato chopped               1
• Garlic                                  4-5
• Coriander powder            1 tbsp
• Chilli powder            according to taste
• Roasted cumin powder     1/2 tsp
• Garam masala powder      1 tsp
• Oil                                           2 tsp

METHOD

Wash the soya chunks and boil for a minute in water. Turn off the heat and when it cools down squeeze the excess water and cut into half and keep it aside.

Wash the basmati rice two to three times. Drain the water and keep it aside.

Take a deep pan, heat oil. Add onions and shallots and fry till it changes to  golden in color on medium heat. Lower the fire, add coriander powder and saute till the raw smell disappears or for two minutes. Add tomato and saute till tomatoes becomes soft. Turn off the heat. Add garlic, roasted cumin powder, chilli powder and garam masala.

In a blender add the above ingredients and blend into a smooth paste. Keep it aside

In a deep pan add 1 tbsp ghee, add turmeric powder and rice,saute for 2-3 minutes on low heat. Add the soya chunks and above paste (wet grind), mix it well with the rice. Turn off the heat. Add coriander leaves and salt according to taste.

Add 1 1/2 tea cup water to the rice and pressure cook on medium heat for 1 whistle, lower the fire and cook for 5 minutes. Turn off the heat. Let it cool down.

Serve hot with onion raita.

Note :garam masala- coriander seeds, cloves, cardamom, cinnamon, pepper, jeera , star anise,  black stone flower, fennel seeds, poppy seeds.

Garnish with fried onions, fried cashew-raisins and coriander leaves.

KERALA STYLE VETTAPPAM

This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram - one is the sweet one and other the salty one. It is crisp from outside and soft from inside. They are gluten free.

This dish is very easy to prepare. It is prepared with dosa/idli batter, finely chopped onions, ginger, curry leaves and green chillies are used. It can be eaten as an evening snack.

Whenever we used to have guests at home my mom used to prepare this. It tastes delicious and doesn't take much time to prepare.

INGREDIENTS

Idli/dosa batter                           2 cups
Finely chopped ginger              2'
Grated carrot                              half cup
Finely chopped onion.              1 large
Curry leaves finely chopped.   2-3 sprigs
Green chillies finely chopped  2
Refined oil/coconut oil

METHOD 

In a large bowl mix carrot, ginger, onion, green chilies and idli/soda batter. Check for salt anf if required add it.

Heat paniyaram utensil and when it is hot add one spoon of oil and grease the moulds. Add the batter into each mould and cook for some time, turn it upside down gently and cook till done.

Serve with sambhar or chutney.

Note: for chutney, sambar, dosa/ idli batter you can check out the recipe in this same site.

EGG SOYA CHUNKS BIRYANI

Eggs are among one of the healthiest and nutritious food. They are consumed all over the world and is a rich source of protein. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats.

Soya chunks are highly nutritional and full of rich proteins, iron and calcium. They are odorless and tasteless. For vegans it is a meat substitute. Soya chunks ae made from soy beans. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

In this recipe basmati rice, soya chunks and eggs are cooked in a spicy paste made from fried onion, tomato, garlic, coriander powder and garam masala powder. Finally Garnished with fried onions, fried cashew and coriander leaves.

INGREDIENTS

• Egg                                2
• Soya chunks                8-10
• Basmati rice                1 teacup
• Turmeric powder       1/2 tsp
• Ghee                              1 tbsp
• Coriander leaves        2 tbsp chopped
• Salt to taste

FOR WET GRIND

• Shallots chopped              4-5
• Onion chopped                 1
• Tomato chopped               1
• Garlic                                  4-5
• Coriander powder            1 tbsp
• Chilli powder            according to taste
• Roasted cumin powder     1/2 tsp
• Garam masala powder      1 tsp
• Oil                                           2 tsp

METHOD

Wash the soya chunks and boil for a minute in water. Turn off the heat and when it cools down squeeze the excess water and cut into half and keep it aside.

Boil the eggs in water. After it hardens turn off the heat. Let it cool down. Deshell and keep it aside.

Wash the basmati rice two to three times. Drain the water and keep it aside.

Take a deep pan, heat oil. Add onions and shallots and fry till it changes to  golden in color on medium heat.

Lower the fire, add coriander powder and saute till the raw smell disappears or for two minutes. Add tomato and saute till tomatoes becomes soft. Turn off the heat. Add garlic, roasted cumin powder, chilli powder and garam masala.

In a blender add the above ingredients and blend into a smooth paste. Keep it aside

In a deep pan add 1 tbsp ghee and add rice and turmeric powder, sauté the rice for 2-3 minutes on low heat. Add the soya chunks, eggs,  and above paste (wet grind), mix it well with the rice. Turn off the heat. Add coriander leaves and salt according to taste.

Add 1 1/2 tea cup water to the rice and pressure cook for 3-4 whistles. Let it cool down. Open and turn it around, if it is not cooked again pressure cook for three whistles.

Note :garam masala contains - coriander seeds, cloves, cardamom, cinnamon, pepper, jeera , star anise,  black stone flower, fennel seeds, poppy seeds.

Finally can be garnished with fried onions, fried cashew and coriander leaves.

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.

CURRY LEAVES/KARUVEPlLAI PODI

Curry leaves have medicinal properties like they are anti oxidant, anti diabetic, anti inflammatory and are natural flavouring agents. It protects liver and heart, fights cancer, helps in digestion and maintains blood sugar levels.

Normally I use curry leaves as a flavouring agent in lot of my south Indian dishes. The leaves which are used as tempering is removed and thrown, not eaten because it has bitter taste. One day I tasted curry leaves powder at my friends house and decided why not prepare and eat it this way as curry leaves have lot of nutritional and health benefits. I brought lot of curry leaves from my parents house as no pesticides are used and made curry leaves powder. When added to hot steamed rice with little clarified butter gives an awesome taste.

INGREDIENTS

Curry leaves                    4-5 cups
Asafoetida                        1/2 tsp
Cumin/jeera seeds          1 tsp
Pepper                              1 tbsp
Urad dal                           1/2 tea cup
Salt to taste

METHOD

Wash the curry leaves and pat dry in a kitchen towel. Spread and dry it for a day. Make sure the leaves are fully dry.

Next we have to dry roast every ingredient one by one.

Heat a large kadhai/ deep frying pan. Add asafoetida and fry it on medium heat for a minute, don't burn it. Take it out and keep it in a plate.

Now add the jeera in the same kadhai on medium heat roast it, don't crackle it. Take it out and put ît in the same plate.

Add pepper, roast it till it becomes hot. Take it out and put it in the same plate.

Add urad dal and roast till it becomes crunchy or golden brown in colour, add to the same plate. Keep it aside. Let it all cool down.

Take the same pan which will be hot, turn  off the fire. Add the curry leaves and keep on turning it , if the kadhai/ pan cools down heat it and once the pan becomes hot ,turn off the heat. The pan has to be heated two three times. Keep on turning the leaves till it becomes crispy.  When crushed with hands it should crumble. Let it cool down.

Let everything come to room temperature . In a blender blend the roasted urad dal, jeera, asafoetida, pepper and salt to a fine powder. Then add the curry leaves and powder it fine.

Spread it in a plate. After sometime store it in a tight container.

This can be served with hot steamed rice with ghee/butter.

MURUNGAKKAI PORIYAL

Drumsticks are used as a vegetable and have great nutritional value. Tender drumsticks are used in most South Indian cooking.

I learnt this dish from my mom and simply love this dish. This dish is very tasty and easy to prepare. In this recipe drumsticks are cooked in spicy onion paste.

INGREDIENTS

Drumsticks.                  4
Onion big                      1
Dry red chillies           3-4
Turmeric powder       1/2 tsp
Refined/coconut oil    1-2 tbsp
Salt o taste

METHOD

Cut 2 inch lengthwise  and peel little skin off the drumsticks.

Blend dry red chillies and onion in a blender to a fine smooth paste.

Heat oil in a deep frying pan. Add the red chillies-onion paste and turmeric into it. Saute on medium heat for a minute.

Add the drumsticks and season with salt. Mix the drumsticks in the onion paste. Add water as required, just enough to cook the drumsticks.

Cover and cook on low heat till drumsticks are done, stirring occasionally.

Serve hot as a side dish with steamed rice.