Mysore Rasam

Mysore Rasam is a very famous dish in South Indian hotels and functions. It is an appetizing dish and the taste is very well. 

For this rasam, I have prepared rasam powder freshly and added it. 

This gives additional dish to this recipe. Even you can keep this powder with tight container for long day purpose.

We like it very much. This goes well with any fry dishes.

Ingredients

Toor Dal – ¼ cup

Chopped Tomato – 1 (big)

Chopped Coriander Leaves – ½ cup

Turmeric Powder – ½ tsp

Tamarind Water – ½ cup

Asafoetida – ¼ tsp

Chopped Curry Leaves – few

Salt to taste

Dried Rose Petals (Optional) – 2 tsp

(For Rasam Powder)

(To Sauté & Grind)

Split Bengal Gram – 2 tsp

Coriander Seeds – 1 ½ tsp

Pepper Corns – 1 tsp

Dry Red Chilli – 3

Grated Coconut – 2 tsp

Chopped Ginger – 1 tsp

Oil - 2 tsp

(To Temper)

Mustard Seeds – ½ tsp

Dried Red Chilli – 2

Curry Leaves – few

Ghee – 2 tsp

Method

In a pressure cooker add dal, turmeric powder, half amount of chopped coriander leaves with additional water and cook until 3 to 5 whistles comes out.

Heat oil in a pan, add all the ingredients one by one which are under “for rasam powder” and sauté for few min and let it cool for about 10 min. Then grind it as a coarse powder.

In a kadai, heat oil and add coriander and tomato pieces then fry well until it becomes mushy. Add tamarind paste, asafoetida and curry leaves.

When the mixture comes to a boil, add the ground masala, tomato, coriander leaves and rose petals. Mix well, add 1 cup water. Cover and cook on medium heat for 2-3 minutes.

Mash the dal and stir into the pan. Add salt and mix and let it come to a boil on high heat. Reduce heat and simmer for 2-3 minutes. Take the pan off the heat.

In a pan, heat ghee. When the ghee melts add mustard seeds and let them splutter. Add red chillies and curry leaves. Add this tempering to the rasam and cover the lid and cook for a minute. Serve hot.

Ginger Tomato Egg Fried Rice

It is a very easy and tasty food. This should be prepared quickly. Fresh sliced ginger gives nice taste to the dish. This goes well with any fry recipes.

Ingredients

Eggs – 2

Chopped Onions – 1 Cup (Big)

Finely Thin Sliced Ginger Pieces – 2 tsp

Cooked Rice – 2 Cups

Ghee – 2 tsp

Dry Red Chilli – 3

Tomato ketchup – 2 tsp

Salt to taste

Soya Sauce – 1 tsp

Vinegar – 1 ½ tsp

Red Chilli Paste – 1 tsp

Sliced Green Chilli – 2

Cumin Seeds – ½ tsp

Chopped Coriander Leaves – few

Method

In a pan, heat ghee. Add cumin seeds, dry red chilli, sliced green chilli, ginger, chopped coriander leaves and dry for few sec.

Then add chopped onions and fry for few min and break the eggs and fry well.

Add rice and sauté on a medium heat. Let it be for another 2 to 3 min.

Then add soya sauce, vinegar, red chilli paste, and tomato ketchup. Then mix well evenly.

Serve hot with any fry dishes.

Okra Egg Thoran

This is also another quick recipe and great veggie too. This thoran is very easy to prepare. Beat the eggs in separate bowl and mix well with salt and pepper before using it . Kids love this very much.

This goes well with any steamed rice/ lemon rice/kuzhamnbu sadam…

Ingredients

Ladies finger – 1/2kg

Egg- 2

Chopped Shallots/Small Onions -10

Green chilly: 1 big

Dry Red chilly – 2

Chilli Powder – 1 tsp

Grated coconut - 1/2 cup

Turmeric powder - 1/4 tsp

Salt to taste

Pepper powder -1/4 tsp

Curry leaves

Mustard seeds – ½ tsp

Chopped Coriander Leaves - few

Oil – 2 tsp

Method
Heat oil in a pan, splutter mustard seeds. Add dry chilly, curry leaves and green chilly.
Add chopped onions, salt and saute well.
Saute till the onions becomes transparent. Add chopped okra and mix well.
Add a little water and cover the pan for 5-6 minutes in low flame,
When it is half cooked add turmeric powder followed by grated coconut, mix it well.
Add the beaten egg into the mix and stir well. Add pepper powder and mix well.
Switch off the flame and garnish with chopped coriander leaves.

Puransingh Chicken Curry

Puransingh Chicken Curry is the delicious chicken dish. I have added fresh ground masla in it. The taste is similar to dhaba style chicken curry. 

It is a delicious dish which goes well with chapatti, parota, naan, dosa, idli…

Ingredients

Chicken – ½ kg

Tomato Puree – 3 (big)

Turmeric Powder - ½ tsp

Chilli Powder – 2 tsp

Coriander Powder – 1 tsp

Ginger Garlic Paste – 1 tsp

Salt to taste

Chopped Coriander Leaves – few

Chopped Green Chillies – 3

(To Saute & Grind)

Bay Leaf – 2

Cloves – 3

Cardamom – 3

Cinnamon Stick– 1 inch piece

Cumin Seeds – 1 tsp

Method

Heat the oil in a pan. Add bay leaves, cinnamon, cardamom, cloves, cumin seeds and saute till fragrant. Add onions and saute lightly. Switch off the heat.
Transfer this mixture into a mixer jar and grind into a fine paste with a little water. Transfer this paste in the pan and saute on a low heat. Add green chillies and tomato puree and saute.
Add ginger-garlic paste and saute, stirring continuously. Add red chilli powder, coriander powder, turmeric powder and saute. Add chicken and saute for 10 minutes.
Add salt and mix well. Add some water, cover the lid and cook for 10-15 minutes.Garnish with coriander leaves and serve hot with chapatti!

Lemon Rasam

Rasam is most common in south Indian dishes. They used to prepare regularly. It’s a tangy and great rasam. It is a delicious dish. During lemon season you can prepare it easily.

LEMON RASAM

This is very good for health. Lemon is one of the best ingredients for reducing weight. And this is commonly used for cold.

This goes well with any steamed rice with poriyal or fry. You can serve this as soup.

Ingredients

Lemons – 2 (big)

Chopped Tomato – 2 (medium)

Chopped Coriander Leaves – ½ cup

Green Chilli – 4

Curry Leaves – 1 Sprig

Soaked Toor Dal – 5 tsp

Rasam Powder – 1 tsp

(To Temper)

Asafoetida – a pinch

Mustard Seeds – 1 tsp

Dry Red Chilli – 2

Ghee – 2 tsp

Method

Wash and cut lemon and squeeze the juice and keep it aside.

In a vessel, add toor dal , coriander leaves with enough water and bring it to boil.

Add salt, rasam powder, and asafoetida and mix well.

In a pan, heat ghee. Then add sliced green chilli, and chopped tomatoes then fry till it becomes mushy.

Now add toor dal mix in it and if you need more water just add few more.

In a pan, add another tsp of ghee. Then add mustard seeds, curry leaves, and chopped coriander leaves and sauté for few seconds. 

Then transfer into rasam mix. Finally add the squeezed lemon juices and stir it.

Then switch off the flame and garnish with coriander leaves.

Tomato Biryani

We are the big fan of biryani. I just gave a trial by using tomatoes. It came out very well. Enjoy with this delicious biryani. I have prepared gobi fry. It is one of the best combos with this. You can prepare any fry.

This goes well with onion raita, chips, egg and any veg/non veg fry…

Ingredients

Basmati Rice – 2 Cups

Ginger Garlic Paste – 1 tsp

Sliced Green Chilli – 3

Chopped Tomatoes - 4

Chilli Coriander Powder – 2 tsp

Pepper Corns – 1 tsp

Bay Leaf – 2

Cloves – 4

Cinnamon Sticks – 2 inch

Cardamom – 3

Anise – 2

Fried Cashew Nuts – 4 tsp

Fried Raisins – 3 tsp

Fried Onions – ½ cup

Curd – ½ Cup

Lemon Juice – 2 tsp

Chopped Coriander Leaves – ½ cup

Chopped Mint Leaves – ½ cup

Mixed Spices – 2 tsp

Salt to taste

Ghee – 5 tsp

Method

In pressure cooker, melt ghee. Then add bay leaf, cinnamon, cardamom, clove, pepper corn and anise then sauté it for few sec.

Then add half amount of fried onions, salt and chopped tomatoes then fry till it becomes mushy.

In a blender, add 3 tsp of curd and remaining fried onions and grind it as a paste. Then add this into cooker.

Then sauté it for few seconds then add sliced green chilli, mint leaves, coriander leaves then fry well.

In a separate pan, heat 2 tsp of ghee. Then add the mixed spices and fry for few seconds, then add basmati rice. Fry well in ghee for at least 3 to 5 minutes.

Now add the tomato mix into this with chilli powder, coriander powder, curd, lemon juice, water (3 cups) and close the lid.

Wait for 3 whistles come out and switch off the flame. Once the pressure releases open it slowly and transfer it into serving bowl.

Finally add the fried cashew nuts, raisins and chopped coriander leaves. 

Then serve hot and spicy tomato biryani with onion raita.

Mor Kuzhambu

This is one of the South Indian dish. It is another easy kuzhambu which is best suitable in summer times.

Normally my son doesn't like to have curd/butter. So I prefer to do this kind of kuzhambu for him. You can use pumpkin also. While using okra, you should fry this well in oil, before using it.

This goes well with steamed rice, idli and dosa with any fry or varuval.

Ingredients

Okra (lady’s finger) Pieces – 15 (Medium Sized)

Curd – 2 cups

Turmeric Powder – ½ tsp

Salt to taste

Oil – 2 tsp

(To Grind)

Soaked Toor Dal – 1 tsp

Soaked Bengal Gram – 1 tsp

Soaked Coriander Seeds – 1 tsp

Soaked Rice - 2 tsp

Grated Coconut – 4 tsp

Chopped Ginger – 1 inch piece

Sliced Green Chilli – 4

Pepper Corn – 2 tsp

Cumin Seeds – 1 tsp

(To Temper)

Mustard Seeds – ½ tsp

Dry Red Chilli – 2

Curry Leaves – few

Chopped Coriander Leaves – few

Oil – 2 tsp

Method

In a blender, add toor dal, chana dal, coriander seeds, rice, black peppercorns, cumin seeds, 2 green chilli, ginger and coconut then grind it as coarse paste with little water.

Whisk together yogurt, turmeric powder, salt and ground masala well in a bowl.

In a pan, heat oil and add mustard seeds. When they splutter add red chilli, remaining green chillies, curry leaves and saute.

Add okra pieces and saute. Add 1 cup water and cook till the okra is done.

Add curd mixture and mix well. Add salt. When it comes to a boil, simmer on a low heat for 2-3 minutes.

Garnish with coriander leaves and serve hot.

Tamarind Chutney (Puli Thuvaiyal)

It is the tangy spicy chutney. As per your taste you can add or increase the no of chillies.

This goes well with idli, dosa, steamed rice with ghee, chat…

Ingredients

Tamarind lemon sized ball

Salt to taste 

(To Temper)

Mustard Seeds – 1 tsp

Chopped Onions – 3 tsp

Chopped Coriander Leaves – few

C hopped Curry Leaves - few

Oil – 1 tsp

(For Dry Roast & Grind)

Dry Red Chilli – 6

Urad Dal – 2 tsp

Bengal Gram – 2 tsp

Hing – ½ tsp

Sesame Oil – 3 tsp

Method

In a pan, heat 2 tsp of sesame oil. Then add and dry roast all the ingredients which are under “for dry roast and grind”.

Then add the lemon sized tamarind ball and saute it for few min.

Then switch off the flame.Let it cool down. 

Then grind it as a coarse paste and transfer into bowl.

In a pan, add rest of oil and heat. Then add the ingredients which are under “ to temper” and saute it for few sec.

Then add this into chutney. Serve it with idli or dosa…

Tapioca Podimas

It is another easiest side dish. Tapioca is having low saturated fats. It is healthy source of carbohydrates.

                                                             Tapioca Podimas

This is considered as healthy starch. It doesn't add any bad cholesterol level in the body.

This goes well with any steamed rice/ khuzhambu sadam/ rasam rice. You can use this as toppings on bread/ burger…

Ingredients

Tapioca – 1 (Cooked & Mashed)

Finely Chopped Onions – 1 (big)

Sliced Green chilies - 3 

Salt as required

(To Temper)

Mustard seeds - 1 tsp

Urad daal - 2 tsp

Bengal Gram – 1 tsp

Chopped Ginger – 1 tsp

Oil - 5 tsp

Curry leaves – few

Grated Coconut – 5 tsp

Chopped Coriander Leaves

Asafoetida - a pinch

Method

Wash and cut the tapioca into 4 to 5 pieces then pressure cook it for until 5 to 6 whistles comes out.

Then switch off the flame and remove outer skin  and mash it then keep it aside.

In a pan, heat oil. Once it is hot, add mustard seeds. Allow it to sputter and then add urad daal. Wait till urad daal turns golden brown.

Add curry leaves, Bengal gram, grated coconut and saute it for few sec.

Then add chopped ginger and onions and chilies. Saute well to let onions turn transparent and add salt and mix well.

Add the mashed tapioca pieces into it. Mix well. Keep fry on low flame.

Then switch off the flame and garnish with chopped coriander leaves.

Pepper (Milagu) Kuzhambu

This is a simple and easy kuzhambu. I haven’t added any veggie. If you wish you can add in it. Pepper is a very good ingredient and having so many health benefits.

When you getting cold or cough, this should be one of the best recipes. It goes well with steamed rice, idli, dosa…

Ingredients

Tamarind – lemon sized ball

Salt to taste

Water as needed

(To Roast & Grind)

Pepper Corns – 3 tsp

Coriander Seeds – 2 tsp

Channa Dal – 2 tsp

Dry Red Chilli – 4

Urad Dal – 2 tsp

Asafoetida – ½ tsp

Oil – 2 tsp

(To Temper)

Mustard Seeds – 1 tsp

Chopped Onions – ¼ cup

Curry Leaves – few

Chopped Coriander Leaves - few

Sesame Oil – 3 tsp

(For Paste)

Grated Coconut – ½ cup

Pepper Corns – ½ tsp

Method

In a pan, heat oil. Add the entire ingredients one by one which are under “to roast and grind” and roast it for few min then switch off the flame. Let it cool for 10 min then grind it as a coarse powder.

In a kadai, add extracted tamarind juice and water with salt and bring it to boil. Add the ground powder and stir well.

Keep cook for another 10 min on a medium flame.  In a blender, add grated coconut and pepper then make it as a coarse paste by adding little water.

Close the lid and cook for another 5 min on low flame.

In a pan, heat sesame oil. Add mustard seeds, curry leaves and chopped onions then fry for a min.

Add this into kuzhambu then transfer into serving bowl.

Serve with steamed rice.

Kasoori Methi Gobi Fry

Gobi is one of the favorite veggie almost every one. When you add kasoori methi leaves it gives fantastic taste to this dish.

This is a delicious gobi fry which goes well with biryani, fried rice, pulav, naan, chapatti, curd rice…
Ingredients
Cauliflower Florets - 1 big
Chopped Onions – 2 (big)
Ginger Garlic Paste – 1 tsp
Chopped Tomato – 1 (big)
Sliced Green Chilli – 4
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – ¼ tsp
Yogurt – ¼ cup
Dry Kasaaori Methi Leaves – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – ¼ tsp
Oil - 2 tsp
Salt to taste
Chopped Coriander Leaves – few
Method

Separate the florets of Gobi and soak them in salted water. Drain well and pat them dry.

In a pan, heat oil. Add mustard seeds and let them splutter. Then add cumin seeds.

Heat oil in a kadai and deep fry the florets. Drain on absorbent paper. Keep it aside.

Heat oil in another pan, add onions to the pan and saute. Add ginger paste and garlic paste to the pan and saute.

Add tomato and green chillies and continue to saute. Add chilli powder and coriander powder and mix well.

Add yogurt and mix well and cook. Add kasoori methi powder and salt and mix well.

Add cauliflower and mix well. Cook for 2 minutes. Garnish with chopped coriander leaves. Serve hot.

Apple Suji Badam Halwa

I was thinking after long times I planned to prepare this dessert to my son especially for mother’s day. He is not interested to have more fruits. That’s why I prepared halwa by using apples and nuts, and also o he liked it very much.

 I would like to suggest you all, in case if they don’t eat any veggies or fruits you can add, while preparing some sweets or some other dishes.

I have added fried cashews, badam and raisin. When you have this halwa with crunchy nuts, definitely you’ll like it.

Ingredients

Roasted Suji (Rava) – 1 cup

Apple Puree – 2 cups (Peeled and grated)

Fried Almonds – 1 cup

Fried cashew & Raisin – ½ cup

Saffron – a pinch

Sugar – 3 cups

Milk – 4 cups

Cardamom Powder – 1 ½ tsp

Ghee – ½ cup

Method

In a blender, add the roasted almonds and grind it as coarse powder. Then keep it aside.

Heat the ghee in a kadai and roast the rava till light brown. Add the almond powder and continue to saute it for few minutes.

In pan boil milk, add the sugar and saffron. Cover the lid and keep cook continuously on a medium flame.
Then add the roasted rava slowly and almond powder into it.
 Keep cook till the sugar get dissolves and the mixture attains the consistency.

Then add the pureed apple and mix well. Keep cook for few min. Add the cardamom powder, and mix well.  Then switch off the flame.

Finally add the fried cashew nuts and raisin and mix well. Garnish with sliced apple pieces on it. And serve this…

Chilli Aloo Peas Kurma

It is a very good side dish for chapatti, poori or any chat items. This is also very easy to prepare.

This goes well even with ghee rice, peas pulao and steamed rice as well..

Ingredients

Potatoes – 3 (medium)

Boiled Green Peas – 1 cup

Sliced Onions – 2 (big)

Ginger and Garlic Paste – 1 tsp

Sliced Green Chilli -2

Chopped Tomato – 2

Salt to taste

Chopped Coriander Leaves

(To Grind)

Grated Coconut – ½ cup

Green Chillies – 4

Roasted Gram (Pottukadalai) – ¼ cup

(To Temper)

Fennel Seeds – ¼ tsp

Cinnamon Sticks – 2

Cardamom – 1

Cloves – 2

Bay Leaf – 1

Method

In a pressure cooker, add washed and halved potatoes and cook it till 3 to 4 whistles comes out.

Let it cool down then mash it and keep it in a separate bowl.

In a blender add coconut, green chillies and roasted gram, and make it as a thick paste by adding water. Then keep it aside.

In a pan, heat oil and add all the ingredients one by one which are under”to temper” 

Then add chopped onions, ginger garlic paste, sliced green chilli, and salt fry till it becomes mushy.

Now add mashed potatoes and cooked green peas then fry for a min. Then add ground masala and water then keep cook for about 10 min on medium flame.

Then add coconut paste and let it be for 3 min. Then switch off the flame. Garnish with chopped coriander leaves.

Aloo Pepper Fry

Aloo Pepper Fry is very easy to make but the taste is too good. And generally potato is one of the most favorite veggie almost by everyone. We can prepare so many recipes using this. Once we add more spicy, then kids won't have much. while comparing chilli coriander powder, pepper is a very healthiest ingredient. I have used freshly ground pepper powder. That will give additional taste to this dish.

This goes well with fried rice/ biryani/ pulav/ curd rice/ lemon rice/ tomato rice...
Ingredients
Potato – 3 (medium sized)
Sliced Onions – 1 Cup (big)
Cumin Powder – 1 tsp
Crushed Garlic & Ginger - 2 tsp
Pepper Powder – 3 tsp
Salt to taste
(To Temper)
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Cumin Seeds – 1/2 tsp
Red Chilli - 2
Curry Leaves – few
Chopped Coriander Leaves – few
Oil – 2 tsp
Method

Boil potato in pressure cooker for 3 whistles or cooked fully. Let it cool down and remove the outer skin of potatoes.

Then chop the boiled potatoes into small cubes and keep aside in a separate bowl.

In a kadai, heat oil. Add the entire ingredients one by one and saute it for few min.

Then add sliced onions and fry well till it becomes mushy. Now add salt, cubed potatoes, crushed garlic and ginger and fry for a min.

Now add cumin powder and pepper powder and mix well. Then sprinkle some water and fry well.

Once it done, switch off the flame. Then garnish with chopped coriander leaves.

Lauki Channa Dal

It is a healthy and great dish. It is prepared with combination of channa dal and lauki.

This is one of the popular dishes in Punjabi cuisine. For this recipe, the channa dal should be soaked earlier.

This goes well with chapatti, roti, dosa, idli and steamed rice…

Ingredients

Cubed Lauki (Bootle Gourd) – 1 cup

Channa Dal (Split Bengram) – ½ cup

Turmeric Powder – ½ tsp

Chopped Tomatoes – 2

Red Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – ½ tsp

Lemon Juice – 2 tsp

Salt to taste

(To Temper)

Cumin Seeds – 1 tsp

Asafoetida – a pinch

Chopped Green Chilli – 2

Oil – 2 tsp

Chopped Coriander Leaves - few

Method

Soak chana dal in one and half cups of water for an hour. Drain it out.

Boil chana dal and lauki with salt, turmeric powder and one cup of water till done.

Mash slightly with back of round spoon and mix well. Keep aside.

In a pan, heat oil. Add cumin seeds, green chillies and asafoetida and cook for a minute.

Add red chilli powder, coriander power and cook till fragrant.

Add tomatoes and cook till they soften. Add cooked chana dal and lauki and stir. Add garam masala powder. Simmer for two minutes. Add lemon juice and stir.

Garnish with coriander leaves and serve hot.

Chilli Cashew Chutney

It is quick and spicy chutney. I have added roasted cashew nuts. This gives a fantastic taste to this chutney.

You can use this chutney as a topping on bhel puri and any chat.

This goes well with idli, dosa and uthappam…

Ingredients

Red Chilli – 10

Roasted Cashew Nuts – ½ cup

Garlic – 6 cloves

Lemon Juice – 2 tsp

Cumin Powder – 1 tsp

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Roasted Cashew Nuts - 2 tsp

Ghee – 3 tsp

Method

Soak red chilli in hot water for about 30 minutes. Keep all the ingredients ready to prepare this chutney.

In a blender, add soaked red chilli, salt, roasted cashew nuts and garlic. Then grind it along with little water to fine paste.

In pan, heat ghee. Now add mustard seeds, let it splutter than add curry leaves, cashew nuts and chopped coriander leaves. 

Let it fry for 30 seconds. Now add cumin powder and ground chutney and keep on a low flame for another 5 minutes.

Switch off the flame and garnish with chopped coriander leaves.