Sweet Poha with Dates

Ingredients
Poha – 2 cups
Grated Coconut – ½ cup
Jaggery – 1 cup
Raisins – 3 tsp
Finely Chopped Dates – ¼ cup
Cardamom Seeds – ¼ tsp
Hot Water as required
Method
Place poha in a big bowl. Add hot water, let it for 1 min. Set it aside.

Then add cardamom seeds, grated coconut, chopped dates, raisins and jaggery. Then mix it well and serve!           

Pesarattu / Moong Dal Dosa

Pesarattu is a healthy breakfast/ dinner made using whole gram. It goes very well with any chutneys, sambar. I made aviyal as a side dish. That was a great accomplishment with pesarattu. My son liked very much. Enjoy this yummy dish!

Ingredients
Whole Green Gram – 1 Cup
Split Green Gram Dal – ½ Cup
Raw Rice – 2 tsp
Oil – 2 tsp
To Grind
Chopped Onion – 1 (big)
Green Chillies – 4
Ginger – 1-inch Piece
Salt to taste
To Temper
Finely Chopped Onion – 1 (Big)
Finely Chopped Green Chillies – 1
Cumin Seeds – 1 tsp
Method
Soak gram and rice in water throughout night or at least 5 hours. Strain water and grind until frothy. Add onions, green chillies, ginger and grind to a smooth paste, adding water if needed. Finally add salt.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Heat a tawa/dosa pan and spread a ladleful on oi from Centre to make a dosa. Sprinkle fried onions on the top. Press gently with a flat ladle.

When dosa gets little gold in color, sprinkle oil, allow to roast well and do not flip it to other side. Serve with chutney/sambar/aviyal.

Chilli Mogo (Cassava)

Chilli Mogo/ Chilli Cassava is a quick and easy delicious recipe. It's a perfect veggie starter dish. This is a great dish accompanied with any meal.It has unique taste which goes really good with any rice, chapatti, roti or bread. Hope you'll also enjoy this dish with your food.

I made this for my hubby office potluck. Yesterday he told me to prepare some dishes for his office year end party and mentioned as given yuca curry in their list. I didn't want to prepare regular tapioca dishes. I just wanted to prepare something special, so I have decided to make this yummy dish. 

Ingredients

Peeled, Washed & Chopped Yuca Pieces – 1 kg

Sliced Onions – 4 (Big)

Thin Sliced Capsicum – 2 (Big)

Ginger Garlic Paste – 1 tsp

Soya Sauce – 2 tsp

Sweet Chilli Paste – 3 tsp

Chilli paste – 2 tsp

Oil for deep fry

Salt to taste

Pepper Powder – 2 tsp

Lemon Juice – 2

To Temper

Cumin Seeds – 2 tsp

Curry Leaves – a handful

Chopped Coriander Leaves – few

Chopped Mint – 2 tsp

Finely Chopped Garlic – 2 tsp

Crushed Ginger – 2 tsp

Oil – 4 tsp

Method

In a pressure cooker add the chopped yuca pieces with enough water and cook until 1 whistle come out. Switch off the flame. Let it cool down.

In a pan, heat oil. Add the cooked yuca pieces and fry for about 3 minutes. And transfer it into paper towel.

Heat oil in a kadai, add the tempering ingredients one by one and saute it for few minutes.

Now add the sliced onions with salt and saute it for few min. Then add the sliced capsicum pieces and fry for about 2 mins.

Add ginger garlic paste, pepper powder, soya sauce, chilli paste, sweet chilli paste and mix it well. Now add the fried yuca pieces and saute it well. Let it be for about 5 min. Finally add lemon juice and toss it well.

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

Egg Fried Rice with Leftover Rice

It's a simple and easy egg fried rice with leftover rice. I have added some veggies. As per your taste you can add your vegetables. Its a perfect kids lunchbox dish. you can make it quickly.

Ingredients

Leftover Cooked Rice – 1 Cup

Sliced Onions – 1 (Big)

Chopped Beans – ¼ Cup

Chopped Carrots – ¼ Cup

Chopped Peas – ¼ Cup

Salt to taste

Ground Pepper to taste

Chopped Capsicum – ¼ Cup

Crushed Ginger and garlic – 1 tbsp

Soya Sauce – 1 tsp

Chilli Tomato Paste – ½ tsp

Eggs – 2

Fried Nuts - 2 tsp

To Temper

Clove – 3

Cinnamon Sticks – 1 inch

Cardamom - 1

Ghee/Oil -2 tbsp.

Method

Heat pan and melt ghee. Add the leftover rice and saute it well. Then keep it aside. In the same pan, add the beaten eggs (with little salt and pepper) and make it as scrambled eggs and keep it aside.

In a pan, heat oil or ghee. Add the tempering ingredients one by one and saute it for few seconds. Then add sliced onions, crushed ginger and garlic pieces and fry for another 2 mins.

Add the chopped veggies with little salt and saute it for few min. Now add the sautéed leftover eggs with soya sauce and chilli tomato sauce and fry well.

Toss it well or until all the spices mixed well. Sprinkle fried nuts and serve with any fries.

Spicy Tapioca Fry

It’s a simple and delicious curry recipe which goes very well with any rice varieties, chapatti or Roti. IN Tamil Nadu this is called as Maravalli Kizhangu. This is easy to handle than the other roots. We must remove the outer skin. This is a staple food for million people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. Enjoy with this yummy dish.

Ingredients

Chopped Tapioca – 1 Cup

Sliced Onion – 1 (big)

Crushed Ginger – a small piece

Crushed Garlic – 3 to 5 pods

Grated Coconut – ¼ cup

Chilli Powder – 1 tbsp.

Garam Masala – ½ tbsp.

Hing – 1/8 tbsp.

Turmeric Powder – ¼ tbsp.

Salt to taste

To Temper

Mustard Seeds – ¼ tbsp.

Urad Dhal – ¼ tbsp.

Dry Red Chilli -2

Curry Leaves – few

Oil – 2 tsp

Method

In a pressure cooker bring water to boil. Add chopped tapioca pieces with little salt and turmeric powder. Let it cook for until 1 whistle comes then switch off the flame. Once it ready, remove excess water and keep it aside.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. Then add the sliced onions and fry for a min.

Add crushed ginger, garlic pieces, chilli powder and garam masala, mix well. Sprinkle some water if really needed.

Now add the chopped tapioca pieces and mix with all spiced masala. Let it cook for another 5 min low flame.

Add the grated coconut and chopped coriander leaves and then mix well. Switch off the flame. Serve with hot steamed white rice, kuzhambu sadam, roti, chapati or any variety rice.

Mint Rasam/ Pudina Rasam/ புதினா ரசம்

It’s another wonderful and flavorful dish. Rasam is one of the basic dishes for every south Indian family. The fresh mint leaves give great flavor to the dish. This goes every well with hot steamed rice with any fry or papad.

Ingredients

Fresh Mint – 1 Cup

Soaked Toor Dal – 4 tbsp

Tamarind Water – 1 Cup

Roughly Chopped Tomato – 1 (big)

Salt to taste

Turmeric Powder – a pinch

For Rasam Powder

To Dry Roast & grind

Coriander Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Dry Red Chilli - 1

To Temper

Mustard Seeds – ½ tbsp

Cumin Seeds – ¼ tbsp

Crushed Garlic Pods - 10

Curry leaves – few

Oil – 1 tsp

Method

In a vessel bring water to boil. Add tamarind water. In a blender, add mint leaves with little water. Then filter out the mint juice. Add this juice to the vessel.

Add roughly chopped tomatoes to the blender and make it as paste. Add the tomato paste to vessel with little salt and turmeric.

In the same blender add the soaked toor dal (at least soak it for 15 to 20 min) and make it as paste.

Add this toor dhal paste into rasam. Now add rasam powder (ground masala) and required water.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. And then transfer it into rasam. Let it cook for another 2 to 3 min. Then switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice.

Paneer Butter Masala

Paneer Butter Masala is a rich, delicious and creamy dish. It is prepared with soft paneer pieces, butter, onion, tomato and butter. This is an excellent gravy for Naan/Chapatti/Parota and pulav.

Ingredients

Chopped Paneer – 1 Cup
Frozen/Cooked Peas – ¼ Cup
Chopped Onions – 1 (Big)
Dry Kasoori Methi Leaves – 1 tbsp.
Garam Masala Powder – ½ tbsp.
Butter – 3 tsp
Saffron – a pinch
Salt to taste
Oil – 2 tsp
To Saute and Grind
Chopped Onions -2
Chopped Tomatoes – 2
Peeled Garlic – 5 Pods
Peeled & Chopped Ginger – a small pieces
Chilli Powder – 1 tbsp.
Coriander Powder – 2 tbsp.
For Paste
Cashew Nuts – 15
Hot Water – ¼ Cup
In a bowl add cashew nuts and hot water. Soak at least 10 to 15 mins, then grind it as fine paste and keep it aside.
To Temper
Cinnamon Sticks – 1-inch piece
Cumin Seeds -1/4 tsp
Sliced Onion – 1 (Big)
Sliced Capsicum – 1 (Big)
Method
In a vessel, heat butter. Add ginger, garlic and onion pieces and fry for few minutes. Then add chilli powder and coriander powder and switch off the flame. Let it cools down and grind it as fine paste and keep it aside.

In a pan heat little butter, add paneer pieces. Then saute it with little pepper and salt. Then transfer it into separate bowl.

In the same pan, add the ground masala and sautéed paneer with frozen or cooked peas. Let it cook for 10 mons on medium flame.

Add garam masala, salt and mix well. Then add the cashew paste and crushed kashoori methi leaves.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few min. Then transfer it into paneer butter masala.

Serve with Naan/Parota/Chapatti/Pulao…

Coconut Podi Indian Pancake

Coconut Podi Indian Pancake is a delicious, yummy breakfast/dinner recipe. It’s a kind of South Indian Uttapam. I have added grated coconut, podi with other veggies to make this dish as tastier. The crunchiness will give you the unique taste to your tongue buds. You can make this kind of pancake with freshly fermented batter or any left over dosa batter. You can feel the different taste from the variation of dosa. 

I have added the link of idli podi recipe below. You can check out if you needed.

https://shanuskitchen.blogspot.com/2015/04/idli-podi.html

Ingredients

Dosa Batter – 1 cup

Grated Coconut – ½ Cup

Idli Podi – 4 tsp

Finely Chopped Onions – 1 (big)

Finely Chopped Carrot – 1

Finely Chopped Capsicum – 1

Finely Chopped Ginger – 1 tsp

Ghee – 2 tsp

Salt to taste

Freshly Ground Pepper to taste

Finely Chopped Coriander Leaves – few

Method

Grease a Tawa/pan and heat it well. Once it done pour the batter on the hot pan.

Put little amount of all chopped veggies and grated coconut on top of dosa batter and then sprinkle idli podi & ghee evenly.

Then close the lid and cook until its cooked well completely. Once it done, set aside and make the next one.

Serve Coconut Podi Indian Pancake with chutney, sambar or Sauce.

Long Bean Curry

Long Bean Curry is a simple and healthy dish which goes very well with rice and roti. This provides a good effect on the digestive system. Long Bean are also low in calories and sugar. It can control excess sugar levels that prevents the occurrence of diabetes. It has nutritional content that is useful for healthy heart. 

Ingredients

Finely Chopped Long Beans – 1 cup

Chopped Onions – 1 (big)

Chopped Ginger – 1 tbsp

Chilli Powder – 1 tbsp

Turmeric Powder – a pinch

Grated Coconut – a handful

Salt to taste

To Temper

Mustard Seeds – ¼ tbsp

Hing – a pinch

Urad Dal – ¼ tsp

Dry Red Chilli – 2

Curry Leaves – few

Oil – 2 tsp

Chopped Coriander Leaves – few

Method

In a vessel, add chopped long beans with little salt and turmeric. Cook it for 5 to 7 minutes. Then keep it aside.

In a pan, heat oil. Add tempering ingredients one by one and saute it for few seconds.

Add chopped onions and saute it well. Then add ginger pieces, chilli powder and grated coconut. Let it fry for 2 to 3 minutes.

Transfer the cooked long beans and mix well until it combined with all tempering ingredients. Switch off the flame and garnish with chopped coriander leaves.