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Moong Dhal Sweet Pongal

Ingredients

Soaked Moong Dhal – 1 Cup

Soaked Rice – ½ Cup

Saffron – 1 tsp

Grated Jaggery – 1 ½ Cups

Ghee – ½ Cup

Cashew Nuts – ¼ Cup

Dry Grapes – ¼ Cup

Cardamom Seeds – 2

Salt – a pinch

Method

In a pressure cooker melt little ghee, add cashew nuts and dry grapes then fry for few seconds. Then take it out and keep aside.

Add the soaked rice, moong dhal, saffron, grated jaggery little salt, cardamom seeds, 2 tsp of ghee and along with 4 cups of water then cook it for 3 to 4 whistles comes out.

Once it done, add the remaining ghee, fried nuts and grapes then mix well.

Serve hot and tasty, yummy Pongal is ready to serve.

Sweet Coconut Sevai

Ingredients

Idiyappam – 6 pieces

Ghee – 4 tsp

Cardamom Seeds – 1/8 tsp

Broken Cashew Nuts – a handful

Dry Grapes – a handful

Grated Coconut – ¼ Cup

Jaggery Powder/Grated Jaggery – 1 Cup

For Idiyappam

Idiyappam Flour – 1 ½ Cup

Salt to taste

Oil – 2 tsp

Method

Boil water well, add salt and oil to it. Add the boiling water little by little to the rice flour and make a soft dough. Knead it well and make idiyappam when it is a little hot.

Grease the inside of an idiyappam maker and the idiyappam plate or idli mold with oil and keep it ready.

Boil water in the steamer and keep it ready before making the idiyappam.

Fill the idiyappam maker with the prepared dough and press it in a circular motion on idly plate in the form of long strings.

Place it in a steamer and steam cook for 10 to 15 minutes. You can use idli cooker for steaming. The basic idiyappam is ready and keep it aside.

Heat a pan, melt ghee. Add cardamom seeds, cashew nuts, dry grapes and then saute it for few seconds.

Add the grated coconut and roast well. Then add the plain idiyappam and mix well.  Now add the jaggery powder and mix well, then close the lid for 2 to 3 minutes.

Switch off the flame and serve the delicious sweet coconut sevai.

Boneless Chicken 65

Boneless Chicken 65

Ingredients

Boneless Chicken (Washed & Cleaned) – 1 lb.

Ginger Garlic Paste – 2 tsp

Chilli Powder – 3 tsp

Pepper Powder – 2 tsp

Saffron – few

Salt to taste

Fresh Curry Leaves – few

All Purpose Flour – 3 tsp

Corn Flour – 1 tsp

Yogurt/Curd – 2 tsp

Oil for deep fry

Method

In a mixing bowl, add the chopped small sized chicken pieces, ginger garlic paste, salt, chilli powder, pepper powder, saffron, yogurt, all-purpose flour, corn flour, curry leaves and 2 tsp of oil. Marinate the chicken pieces along with other ingredients and keep it aside for 1 to 2 hours.

Heat oil for deep fry and add the marinated chicken pieces and fry until it cooked well, or turns slight brown in color.

Serve the boneless chicken 65 with tomato ketchup or hot sauce.

Green Beans Pirattal

Green Beans Pirattal

Ingredients

Sliced Green Beans – 2 Cups

Finely Chopped Onion – 1 (big)

Finely Chopped Ginger – 1 tsp

Finely Chopped Garlic – 1 tsp

Baking Soda – ½ tsp

Grated Coconut – a handful

Salt to taste

For Dry Roast & Grind

Urad Dhal – 3 tsp

Cumin Seeds – 1 tsp

Dry Red Chilli – 5

To Temper

Oil – 1 tsp

Cumin Seeds – ½ tsp

Urad Dhal – ½ tsp

Curry Leaves - few

Chopped Coriander Leaves – few

Method

Heat a pan and dry roast the ingredients urad dhal, cumin seeds, red chilli and fry until gets slight golden color. Let it cool down completely, then grind it as coarse powder and keep aside.

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

Add chopped onions, ginger and garlic and fry for few min. The add slices green beans, salt and baking soda then close the lid and cook for 5 min.

Now add the coarse powder, grated coconut and mix well. Let it fry for 2 minutes.

Radish Tomato Curry

Ingredients

Sliced Radish – 1 Cup

Chopped Onion – 1 (big)

Sliced Green Chilli – 1

Finely Chopped Ginger – 1 tsp

Finely Chopped Garlic – 1 tsp

Chilli Powder – 2 tsp

Coriander Powder - 3 tsp

Garam Masala – ½ tsp

Salt to taste

To Temper

Sesame Oil – 3 to 4 tsp

Mustard Seeds – 1 tsp

Urad Dhal – 1 tsp

Cumin Seeds – 1 tsp

Dry Red Chilli – 2

Hing – a pinch

For Paste

Chopped Tomato – 3 (big)

Method

Heat 1 tsp of oil in a pan, add the radish pieces with salt and fry for few minutes. Then take it out and keep aside.

Heat another tsp of oil and add the tempering ingredients one by one and saute it for few seconds.

Add chopped onion, ginger, garlic pieces and fry for few minutes. Then add chilli powder, coriander powder, hing and mix well.

 In a blender add tomato pieces and make it as fine paste. Cook for 5 minutes and add required water, close the lid, then keep cook for 5 to 7 minutes.

Once it done, add the sautéed radish slices and mix well. Then keep cook on another 5 minutes on medium flame.  Switch off the flame and garnish with chopped coriander leaves.

Spinach Curry with Rice Flour

This is simple and healthy curry which goes very well with steamed white rice, roti and chapatti. As per your taste, you can increase or decrease the quantity of chilli. Enjoy your food!

Ingredients

Chopped Spinach – 1 bunch

Soaked Moong Dhal – ½ cup

Salt to taste

Rice Flour – 2 tsp + water

Oil – ½ tsp

To Grind

Grated Coconut – a handful

Cumin Seeds – 1 tsp

Dry Red Chilli – 5

To Temper

Oil – 1 tsp

Mustard Seeds – ½ tsp

Urad Dhal – ½ tsp

Channa Dhal – 1 tsp

Method

In a pressure cooker, add moong dhal, salt and oil. Then cook the dhals until becomes soft and mashed well then keep it aside.

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

Add the chopped greens and fry for few seconds. Then add little water and close the lid and cook for 3 minutes. Once it done, transfer the cooked moong dhal and mix well

In a blender, add the grated coconut, cumin seeds and red chillies along with water and grind it as fine paste and keep aside.

Add the ground masala and mix well. In a bowl, add rice flour with little water and mix well. Add this rice flour water mix into this curry and mix well and cook for 2 minutes.

Then switch off the flame and serve with steamed rice.

Bottle Gourd Curry with Sesame Seeds

This is a simple and yummy curry which goes very well with rice and roti. It’s really an easy recipe for everyday cooking. Bottle Gourd is named as Squash, Soraikka, Doodhi and Aanapa Kaya. 

Ingredients
Chopped Bottle Gourd Slices – 1 Cup
Sesame Seeds – 3 tsp
Grated Coconut – a handful
Salt to taste
To Temper
Oil – 1 tsp
Mustard Seeds – ½ tsp
Dry Red Chilli – 3
Channa Dhal – 1 tsp
Urad Dhal – 1 tsp
Curry Leaves – few
Chopped Coriander Leaves – few
Method
Heat a pan, add the sesame seeds and fry for few seconds. Then grind it as fine powder and keep aside.
Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.
Add the bottle gourd slices with little salt and close the lid and cook for 5 minutes. No need to sprinkle water for cook veggies.
Add the sesame powder, and grated coconut then mix well. Let it be for 2 to 3 minutes. Then switch off the flame and garnish with coriander leaves.

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Cheese Coriander Leaves Chapatti

Cheese Coriander Chapatti

Ingredients

Chapatti Dough – few (to make 3 to 4)

Grated Cheese – 1 Cup

Finely Chopped Coriander Leaves – ½ Cup

Salt to taste

Pepper Powder to taste

Chilli Powder – ¼ tsp

Oil for greasing

Method

In a cleaned bowl, take the chapatti dough. Make it as 3 to 4 balls then keep it aside.

In a chapatti maker, take one ball and make it as roti. Add little cheese, coriander leaves, salt, pepper powder and close all the edges and spread it. Repeat the same process until it’s done.

Heat oil in a tawa, place it one by one and cook both sides.

Switch off the flame and serve with ketchup or sauce.

Healthy Veggie Scrambled Eggs

It’s a quick and tasty dish filled with some of your favorite veggies that are scrambled with eggs. Feel free to change up the vegetables to your favorites or what is in the fridge!

Ingredients

Eggs - 4

Chopped Onions – 1 Cup

Chopped Red Pepper – ½ Cup

Chopped Green Pepper – ½ Cup

Chopped Carrots – ½ Cup

Frozen Peas – ½ Cup

Sweet Corn – ½ Cup

Pepper Powder – ½ tsp to 1 tsp

Chilli Powder – 1 tsp (optional)

Olive Oil – 1 tsp

Butter – 1 tsp (optional)

Salt to taste

Method

Heat a medium skillet over medium heat, add olive oil and butter.

Add chopped onions and saute it for 1 to 2 minutes with little salt.

Then add the veggies one by one and chilli powder saute it for 3 to 4 minutes.

Beat the eggs and pour into veggies, you can make the eggs separately but whenever you are adding into vegetables, that becomes very soft.

Cook for 1 to 2 minutes. You can sprinkle some freshly ground pepper for better taste and great flavor.

Switch off the flame, serve and enjoy.

Veggie Kati

Kati Roll is a famous street food dish from Kolkatta (North India). This is delicious food when you stuffed with spiced mixed vegetables. Instead of veggies you can use, fried chicken like chicken 65, chilli chicken and any other meats. Sprinkle some cheese and roll up then serve with hot sauce.

Ingredients

Finely Chopped Onions – 1 Cup

Finely Chopped Capsicum – ½ Cup

Finely Chopped Tomato – 1 Cup

Spicy Potato Masala – 1 Cup

Finely Chopped Cilantro – 3 tsp

Chilli Powder – 1 tsp

Salt to taste

Pepper Powder to taste

Roti/Chapatti/Parotto

For Potato Masala

Finely Chopped Potato – 1 Cup

Chilli Powder – ½ tsp

Cumin Powder – ½ tsp

Coriander Powder – ½ tsp

Salt to taste

Hing – a pinch

Olive Oil – 2 tsp

Method

In a pan, heat oil. Add chopped potato, cumin powder, chilli powder, cumin powder, coriander powder, salt and fry for few minutes.

Add required water and cook till the potatoes becomes soft. Fry until toasted well. Then switch off the flame and keep aside.

Heat butter in the same pan, add chopped onions with little salt and fry for few seconds.

Add capsicum, frozen peas with pepper powder, chilli powder, fried potato and fry for few minutes.

Once the veggies are ready, switch off the flame. Take roti and place some stuffed veggies.

You can roll like burrito and serve with ketchup or hot sauce.

Chilli Bread Egg Toast

Ingredients

Bread Slices – 4

Beaten Eggs - 2

Garlic Powder – ½ tsp

Olive Oil – 1 tsp

Pepper Powder – 1 tsp

Cumin Powder – ½ tsp

Salt to taste

Ghee – 1 to 2 tsp

For Chilli Paste

Green Chilli – 2 to 3

Chopped Cilantro – a handful

Tamarind Pulp - 1-inch sized ball

Salt to taste

Method

For Chilli Paste

In a blender, add green chilli, cilantro, salt and tamarind pulp then grind it as fine paste. And then keep aside.

For Bread Toast

In a bowl, beat eggs with salt, cumin powder, pepper powder, garlic powder along with olive oil, Mix well.

Melt butter in pan, place the bread slice and add the egg beaten mix then toast until gets slight brown in color.

Once it done, add the chilli paste on top of it along with chilli tomato sauce.

Serve warm or hot along with coco/almond milk.

Roasted Pepper Egg

Ingredients

Boiled Eggs - 6
(Remove shells and slit using Knife or fork) 

Pepper Powder – 2 tsp

Cumin Powder – 1 tsp

Salt to taste

Garam Masala – ¼ tsp

Garlic Powder – ½ tsp

Olive Oil – 2 tsp

Method

In mixing plate or bowl add pepper powder, garam masala, garlic powder, salt, cumin powder, salt with1 tsp of olive oil, then mix well.

Add the boiled egg and marinate with spices then keep it for 10 to 15 minutes.

Heat another 1 tsp of oil and add the marinated eggs then fry well.

Capsicum Fried Rice

This is such a mouthwatering dish and tasty food. It’s perfect for lunchbox dishes. Any fries go well with this fried rice. As per your taste you can add the spiciness. Enjoy with your yummy treat.

Ingredients

Cooked Rice – 1 Cup

Finely Chopped Garlic – 2 tsp

Finely Chopped Onion – 1 Cup

Small Cubed Capsicum – 1 Cup

Frozen Peas – ½ Cup

Soya Sauce – 1 tsp

Eggs – 2 (optional)

Ghee – 3 tsp

Salt to taste

Chilli Paste – 1 to 2 tsp

Tomato Sauce - 1 tsp

Method

Melt 1 tsp of ghee in a pan, add the cooked rice and fry well. Then

Add the remaining ghee in a pan, add chopped garlic saute it for few seconds.

Add chopped onions and salt it for few minutes. Then add capsicum

pieces and fry well.

Then add peas and fry for few seconds. Break the eggs and beat well.

Add chiil sauce, soya sauce and tomato sauce then mix well.


Add the fried rice and mix well. Serve with chips or ketchup.

Sri Lankan Style Cauliflower Fry

It’s an another spicy dish using with cauliflower. In this dish, cauliflower is cooked by Sri Lankan style method. Roasted garlic gives nice aroma to this dish. This dish goes very well with any rice varieties, chapatti, parotta and bread.

Ingredients

Cauliflower Florets – 1 Cup (Cleaned & Washed)

Crushed Garlic – 10 Cloves

Thinly Sliced Onions – 1 Cup

Mustard Seeds – ½ tsp

Cinnamon Sticks – 1 inch

Chopped Tomato – 1 (big)

Chopped Green Chilli – 2

Sesame Seeds – 1 tsp

Curry Leaves – a handful

Oil – 2 tsp

Salt to taste

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Method

Heat oil in a pan, add crushed garlic pieces and fry for a min. Then add mustard seeds, cinnamon stick and curry leaves then fry for few seconds.

Add chopped tomatoes, green chilli, cauliflower florets, sesame seeds and salt then fry until it gets roasted well.

Now add chilli powder, turmeric powder and mix well. Then finally add sliced onions and mix well.

Let it fry for another 3 minutes then switch off the flame then serve with roti or bread.

Almond Dates Milkshake

Almond Dates Milkshake is simple and yummy drink with dates, almond, and no sugar. Dates and almonds are known for their health benefits, and this milkshake a perfect way to include them in your children’s diet. You can try these yummy drinks for your kids and babies too.

Ingredients

Almonds – 10

Dates – 10

Cold Milk – 1½ Cups

Methods

Take the almonds and dates. Chop it roughly.

Then take half of the milk in a blender and add dates and almonds.

Blend until the dates are well blended with milk.

Now add the remaining milk, blend everything tills smooth.

The super healthy milkshake is ready. Serve chilled.

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Boneless Chicken Fry

Ingredients

Boneless Chicken – 1 lb (Washed & Cleaned)

Ginger Garlic Paste – 2 tsp

Yogurt – 3 tsp

Chilli Powder – 2 tsp

Pepper Powder – ½ tsp

Corn Powder – 2 tsp

All-purpose Flour/Maida – 3 tsp

Salt to taste

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Fennel Seeds – 1 tsp

Lemon Juice – 2 tsp

Saffron – 1 pinch

Dry Kasoori Methi Leaves – ½ tsp

Oil for fry

Method

In a cleaned mixing bowl, add the ingredients one by one, 2 tsp of oil and marinate it for 1 to 2 hours.

Heat oil in a pan, and add the marinated chicken pieces and fry it till get right consistency.

Serve with chilli sauce or tomato ketch up.

Pear Smoothie

Pears are a good source of dietary fiber and also contain levels of copper and vitamins C and K. Drink this yummy and tasty smoothie particularly in summer.

Ingredients

Chopped Pears – 1 (small Cubes)

Mint Leaves – 5 to 6

Brown Sugar – 2 tsp

Yogurt – 1 Cup

Ice Cubes - few

Method

In a blender, add chopped pears, ice cubes and mint leaves then grind it as fine paste.

Add sugar, yogurt and grind it as fine smoothie and serve chilled.

Egg Peas Gravy

This is a simple, yummy and spicy gravy which goes very well with chapatti or roti. In this gravy, roasted aromatic ground masala is cooked with eggs, peas and drumstick.

Ingredients

Boiled Eggs – 6

Green Peas – 1 Cup

Chopped Drumstick – 5 to 6 pieces

Finely Chopped Onions – 2 (big)

Chopped Tomato – 1 (big)

Chilli Powder – 2 tsp

Coriander Powder – 3 tsp

Turmeric Powder – ½ tsp

Chopped Coriander Leaves - few

Salt to taste

To Saute and Grind

Cashew Nuts – 7

Grated Coconut – ¼ Cup

Fennel Seeds – 1 tsp

Curry Leaf – a handful

Chopped Ginger – a small piece

Peeled Garlic – 5

Chopped Tomato – 1 (big)

Oil – 1 tsp

To Temper

Oil – 1 tsp

Bay Leaf – 1

Cinnamon Stick – 1 inch

Poppy Seeds - ¼ tsp

Curry Leaves – few

Method

Heat oil and fry the ingredients one by one which are under “to saute and grind”, let it cool down completely and grind it as fine paste.

Remove the shells of egg and make slits using knife, then keep aside.

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

Add onions, salt and fry until gets translucent and add chopped tomatoes, cook until it becomes mushy.

And then add drumstick pieces, green peas along with water and cook for 5 minutes.

Then add chilli powder, coriander powder, turmeric powder and mix well.

Add the ground masala and mix well.  Finally add eggs and cook for another 10 minutes.

Then switch off the flame and garnish with chopped coriander leaves. Serve with chapatti or roti.

Kadai Vegetables

This is yummy and delicious gravy. Instead of cashew paste you can use fresh cream. It gives rich creamy and nice taste to this dish. Choices of vegetables are absolutely based on your tongue buds. This goes very well with chapatti, Naan and roti.

Ingredients

Finely Chopped Onions – 2 (big)

Tomato Puree – 2 (big)

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Chopped Cauliflower Florets – 1 Cup

Cubed Carrots – ½ Cup

Cubed Potatoes – ½ Cup

Frozen Peas – ½ Cup

Ginger Garlic Paste

Chopped Capsicum – ½ Cup

Olive Oil – 1 tsp

For Dry Roast and Grind

Dry Red Chilli – 5

Cinnamon Stick – 1 inch

Cumin Seeds – ½ tsp

Peppercorn – ½ tsp

For Paste

(Soaked and Grind)

Cashew Nuts – 7

Milk – 2 to 3 tsp

To Temper

Butter – 1 tsp

Cumin Seeds/Jeera - ½ tspBay Leaf - 1

Curry Leaves – few

Dry Kasoori Methi Leaves – few

Method

Dry roast the ingredients which are under labeled as “dry roast and grind” for few seconds and grind it as fine powder, then keep it aside.

In a blender add soaked cashew nuts and milk then grind it as fine paste and keep aside.

Heat olive oil and add the chopped vegetables and then saute it for five minutes and keep aside.

Heat butter in a pan, add tempering ingredients and fry for few seconds.

Add chopped onions with little salt and fry until it gets translucent. Add tomato puree, chilli powder, turmeric powder and close the lid then keep cook until it becomes mushy.

Add the sautéed veggies along with required water and cook until the veggies become soft.

It’s the right time to add kadai masala powder and keep cooking for another 3 minutes.

Add the cashew paste and dry kasoori methi leaves and then mix well. Then switch off the flame and serve with chapatti/roti.

Green Grams Greens

Green Grams Greens are healthy veggies which goes well with hot steamed rice, idli and dosa.

Ingredients

Soaked Green Grams – ½ Cup

Chopped Onions – 1 (Big)

Chopped Tomato – 1

Peeled Garlic – 5 Cloves

Chopped Greens – 1 Cup

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Dry Red Chilli – 2

Peppercorn – ½ tsp

Method

Cook green grams with required water in pressure cooker and cook it for two whistles comes out.

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

Add chopped onions with little salt and fry for few minutes. Now add garlic and chopped tomatoes and cook until it becomes mushy

Then add chopped greens and add water then cook for three minutes. Add cooked moong dhal, turmeric powder, chilli powder and mix well. Let it be for another few minutes and switch off the flame.

Peas Briyani

கோழி பிரியாணி

குடைமிளகாய் கோழி வறுவல்

Egg Plant Kothsu

Seeraga Samba Rice Veg Biryani

Capsicum Chicken Fry

add the ch

Pan Cake with Butter Syrup

Vegetable Kurma

Tindora Fry

Broken Wheat Salad

Roasted Peanuts Chicken Curry

Ingredients

Boneless Chicken – ½ kg (Washed & Cleaned)

Peanuts – 1 Cup

Chilli Powder – 2 tsp

Coriander Powder – 3 tsp

Chopped Green Chilli – 3

Salt to taste

Pepper Powder – ½ tsp

Garam Masala – ½ tsp

Chopped Coriander Leaves – few

Oil - 2 tsp

Chopped Onions – 2 (big)

Chopped Tomato – 1

Yogurt – 2 tsp

Ginger Garlic Paste – 1 tsp

Bay Leaf – 1

Cinnamon – 1inch stick

Cardamom – 1

Cloves - 3

Method

Dry Roast ¼ cup of peanuts and let it cool down completely and grind it as fine powder.

In a mixing bowl, add cleaned and washed chicken pieces, ginger garlic paste, yogurt, chilli powder, coriander powder, peanut powder and pepper powder then marinate well and let it be for at least 1 hour.

Heat oil in a pan, add bay leaf, clove, cinnamon, cardamom and fry for few seconds.

Add the chopped onions with little salt and fry for few minutes. Add peanuts and fry for few minutes.

Then add chopped tomatoes and saute until it becomes mushy. Add the marinated chicken pieces along with coriander leaves and then fry for few minutes.

Close the lid and cook until chicken is ready. If you need you can sprinkle some water or oil.

Finally add the chopped coriander leaves and fry well. Once it done, switch off the flame and serve with steamed white r