Arachuvitta Kara Kuzhambu / அரைச்சுவிட்ட காரக்குழம்பு

Arachuvitta Kara Kuzhambu is a simple and spicy kara kuzhambu. In this dish, some of Indian spices roasted and make it as ground paste then added with cooked vegetables. This gravy goes very well for steamed white rice, idli, dosa etc.

Ingredients

Chopped Shallots – 1 Cups

Finely Chopped Tomato – 1

Sliced Radish – ½ Cup

Chopped Drumstick – ½ Cup

Sliced Eggplant – 2

Salt to taste

For Dry Roast and Grind

Cumin Seeds/Jeera – 1 tsp

Peppercorn – 1 tsp

Channa Dhal/kadalai Parppu – 1 tsp

Dry Red Chilli – 7

Grated Coconut – ¼ Cup

Tamarind – ½ sized lemon ball

Fennel Seeds – ½ tsp

Fenugreek Seeds – a pinch

Chopped Onion – 1 (big)

To Temper

Sesame Oil – 4 to 5 tsp

Mustard Seeds – ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Method

Dry roast the ingredients which are under for dry roast and grind then cool down completely and make it as fine paste.                           

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 until gets translucent. Then add chopped tomatoes and cook until it becomes mushy.

Add vegetables and fry for few minutes. Then add required water and cook vegetables until it gets right consistency.  

Finally add the ground paste and cook for 5 to 10 minutes. Then switch off the flame and garnish with chopped coriander leaves.

Fruit Salad with homemade Chat Powder

Fruits are always good for health. Rather than eating single fruit, you could go with fruit salad bowl. And more over if you are adding any chat powder that will surely satisfy your fruit cravings. This will more helpful when you’re in diet. In this dish fruits are mixed and tossed with homemade chat powder. Enjoy your fruit salad bowl.

Ingredients

Sliced Apples- 6 pieces

Sliced Grapes – 10 pieces

Sliced Pineapple – 6 slices

Sliced Strawberry – 6

Sliced Banana – ½

For Homemade Chat Powder/Podi

Dry Roast & Grind

Dry Red Chilli – 2

Urad Dhal – 4 tsp

Channa Dhal - 2 tsp

Sesame Seeds – 1 tsp

Salt to taste

Method

Heat a pan, and dry roast the ingredients which are under for homemade chat powder and grind it as fine powder.

In a clean bowl, add the washed and sliced fruits and mix well. Then sprinkle with homemade chat powder.

Eat well and stay healthy. Hope this will help to reduce your weight loss.

Foxtail Millet Dosa/ தினை தோசை

Foxtail Millet Dosa

Foxtail Millet Dosa is a healthy and nutritious dosa. It is nothing but Thinai(தினை) in Tamilnadu. This is one of the oldest of all the cultivated millets. Foxtail millets gets digested at slow rate thus keep one away from in taking extra calories. This gives a feeling of fullness which helps to control excessive food consumption. It has anti-aging properties, by adding foxtail millet in your diet, you can have a smooth, youthful skin. It has rich in calcium which is very important for strengthening bones. This help to improve brain development.

Ingredients

Foxtail Millets – 3 Cups

Urad Dhal – 1 Cup

Fenugreek Seeds – 1 tbsp

Method

Wash and soak foxtail millet in a bowl for 6 hours. In another bowl soak urad dhal and fenugreek seeds.

Grind both separately to a smooth batter. Then mix urad dhal batter with foxtail millet, then mix with salt.

Leave it to ferment for another 6 hours. Now foxtail millet batter is ready to make dosa.

To Make Dosa

Heat a tawa, pour a ladle of dosa batter and spread it in a circular motion.

Drizzle some oil on top of dosa. When it is done with one side, flip it over to the other side and keep cook.

Once the dosa gets cooked, remove it from tawa and serve hot with chutney and sambar.

Dahi Plantain Fry (Sautéed plantain curry with spicy yogurt sauce)

This is simple and delicious plantain curry. In this dish, plantain cubes are cooked with spicy yogurt-based curry. This goes very well with variety rice, curd rice, rasam sadam, kuzhambu sadam, chapatti, roti and bread.

Ingredients

Cubed Plantain – 1 (big)

Finely Chopped Onion – 1 (big)

Finely Chopped Tomato – 1

Chopped Garlic – 2 Cloves

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Turmeric Powder – 1 tsp

Yogurt/Curd – 2 tsp

Salt to taste

Finely chopped Coriander Leaves - few

Water as required

To Temper

Sesame Oil – 2 to 3 tsp

Mustard Seeds – 1/ tsp

Curry Leaf – a handful

Method

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

Add chopped garlic pieces and saute it for few seconds. Add chopped onions with salt and fry until it gets translucent. Add chopped tomato pieces and cook until it becomes mushy.

Add chilli powder, coriander powder, turmeric powder and yogurt then mix well.

Then add the cubed plantain pieces and mix well. Then add the required water and close the lid and cook for 10 to12 minutes or until completely cooked well.

Now switch off the flame and garnish with chopped coriander leaves then serve hot.

White Bass Fish Fry

This is simple and easy fish fry recipe. In this dish, fish fillets are marinated some hours with some Indian spices, lemon or tamarind water and curry leaf. Then the fish is shallow fried in oil. Enjoy your cooking!

Ingredients

white Bass Fish Pieces – 8 (Fresh & Cleaned)

Chilli Powder – 1 ½ tsp

Pepper Powder - ½ tsp

Ginger Garlic Paste – 1 tsp

Sliced Green Chilli - 1

Lemon Juice – 3 tsp

Salt to taste

Turmeric Powder – 1 tsp

Curry Leaves – few

Oil – 1 tsp (to fish marinate)

Oil for shallow fry

Method

In a mixing bowl add chilli powder, turmeric powder, pepper powder, ginger garlic paste, lemon juice, curry leaves, sliced green chilli, salt and mix well.

Then add fish pieces and marinate with the spices and keep aside for at least 1 or 2 hours.

Heat oil in a pan for shallow fry. Then add fish pieces and fry well and serve hot.

Bajra Flour Puttu/Farine De Millet Puttu/Pearl Millet Puttu/ Kambu Puttu/கம்பு புட்டு

Puttu is a breakfast dish originating from India and Sri Lanka. It is highly popular in the Indian state of Kerala, Tamil Nadu and Karnataka. This is a healthy breakfast you can make with pearl millet or kambu.  In this dish, pearl millet flour is roasted, then steamed in idli cooker and mixed with roasted nuts, jaggery and coconut.

It helps to reduce the bad cholesterol in our body. It has rich in iron. This helps to reduce weight loss. My mom used to prepare various kinds of puttu in childhood. This a healthiest snack for everyone. Eat this and stay healthy.

Ingredients

Bajra Flour/Farine De Millet Flour/Pearl Millet Flour/கம்பு மாவு – 1 Cup

Salt to taste

Hot water as required

Jaggery Powder - ½ to ¾ Cup

Cardamom Powder – a pinch

Sliced Almonds – ¼ Cup

Raisin - a handful

Grated Coconut – a handful

Ghee – 1 tsp

Method

Melt ghee in a pan and roast nuts, raisin and cardamom seeds and fry for few seconds, then keep aside.

Then add the flour and roast it until nice aroma comes out. Now sprinkle some hot water and mix well without any lumps.

Transfer the flour to a steamer plate and steam for at least 15minutes in low flame.

Then transfer this into mixing bowl, add jaggery powder, cardamom seeds, grated coconut, roasted nuts, raisins and mix well. Then serve warm or cold.

Moong Dhal Kootu/Pasiparuppu Kootu

It’s an easy, healthy and simple kootu which goes very well with steamed white rice, idli, dosa. As per your taste you can select veggies for this kootu. In this dish, moong dhal is cooked with veggies and other spices then added some coconut paste to make this dish tastier.

Ingredients

Moong Dhal – 1 Cup (Soaked in hot water)

Finely Chopped Big Onion – 1 (big)

Finely Chopped Tomato – 1 (big)

Frozen peas – ¼ Cup

Chopped Carrot – ¼ Cup

Chopped Potato – ¼ Cup

Sliced Green Chilli - 2

Garlic Cloves – 5

Turmeric Powder – 1 tsp

Chilli Powder – 1 tsp

Salt to taste

For Paste

Grated Coconut – ¼ Cup

Fennel Seeds – 1 tsp

To Temper

Oil – 1 tsp

Mustard Seeds – 1 tsp

Fennel Seeds – ½ tsp

Curry Leaves – few

Dry Red Chilli – 1

Method

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 until gets transparent. Add tomato pieces and cook until it becomes mushy.

Add soaked moong dhal with required water and cook well. Once it done, add turmeric powder, chilli powder and other veggies and then cook completely.

Finally add the coconut paste and mix well, then switch off the flame and serve hot with steamed white rice.

Manathathakkali Keerai Soup/Sun Berry Soup/மணத்ததக்காளி கீரை சூப்

It’s a great, healthy and tasty soup recipe. Manathathakkali leaves are good for health, especially for any stomach problem. It helps to heal wounds in stomach.  In this dish, manathathakkali leaves are cooked with rice water and coconut milk with some spices. Enjoy your cooking!

Ingredients

Manathathakkali Leaves – 1 Cup

Finely Chopped Shallots/Small Onions – 1 Cup

Finely Sliced Garlic – 10 Cloves

Chopped Tomato – 2 (big)

Sliced Green Chilli – 3

Rice Water – 3 Cup

Coconut Milk – ¼ Cup

Salt to taste

To Temper

Oil – 2 tsp

Cumin Seeds- 1 tsp

Dry Red Chilli – 1

Method

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

Add chopped onions with little salt and fry for few minutes. Then add sliced garlic, green chilli and fry for 1 to 2 minutes.

Then add tomato pieces and cook until gets mushy. Add washed manathathakkali leaves and fry for five minutes.

Now add rice water and close lid and keep cook for 10 minutes.

Finally add coconut milk and adjust the salt level, then switch off the flame. Serve hot and healthy soup.

Dahi Baingan

This is one of the famous Bengali or Odia cuisine from North India. In this dish, eggplants are sautéed with oil and cooked with some Indian spices and yogurt. This goes very well with chapatti/ biryani/pulao/parotta.

Ingredients

(For Roast)

Indian Eggplants/ Brinjal/ Baingan – 8

Oil – 2 to 3 tsp

For Curry

Finely Chopped Onion – 1 (big)

Ginger Garlic Paste – 1tsp

Besan/Gram Flour – 2 tsp

Red Chilli Powder – ½ tsp

Coriander Powder – ½ tsp

Garam Masala – ¼ tsp

Yogurt/Curd – 1 Cup

Water – ½ Cup

Kasoori Methi Leaves – few

To Temper

Oil – 2 tsp

Cumin Seeds – 1 tsp

Bay Leaf- 1

Hing – a pinch

Chopped Coriander Leaves = ½ tsp

Method

In a large pan, heat 3 tsp of oil and roast eggplants and keep aside.

I the same pan, heat another 2 tsp of oil add the tempering ingredients and saute it for few seconds.

Add onion and ginger garlic paste then fry well. Now add 2 tsp of besan and roast on low flame for 5 minutes.

Add turmeric powder, chilli powder, coriander powder and garam masala.

Now add required water and whisked yogurt keeping the flame on low.

Stir continuously till the yogurt combines well. Add roasted eggplants and little salt.

Mix well, cover and simmer for 5 minutes. Add crushed kasoori methi leaves and coriander leaves, then mix well.

Finally Serve dahi baingan with rice or chapatti.

Methi Leaves Biryani

Methi Leaves Biryani is a tasty and flavorful methi leaves briyani. Greens are always good for health. I already shared some of kootu and curry with methi leaves. Here is another simple and healthy recipe using methi leaves. This goes very well with biryani/pulao/chapatti or roti.

Ingredients

Methi Leaves – 1 Cup

Sliced Onions – 2 (big)

Chopped Tomato – 1

Ginger Garlic Paste – 2 tsp

Yogurt/Curd – 2 tsp

Cubed Potat

Frozen Peas/ Overnight Soaked Green Peas – ¼ Cup

Sweet Corn/Frozen Corn – ¼ Cup

Sliced Green Chilli – 2

Biryani Masala Powder – 1 tsp

Red Chilli Powder – ¼ tsp (Optional)

Salt to taste

Lemon juice – 1 tsp

Coconut Milk - 1 Cup

Water – 2 ¼ Cup

To Temper

Ghee – 3 tsp

Oil – 2 tsp

Bay Leaf – 1

Cinnamon Stick – 1

Cloves – 3

Cardamom Seed – 1

Peppercorn – ½ tsp

Method

Heat oil and ghee in a pressure cooker. Add the tempering ingredients one by one and fry for few seconds.

Add sliced onion, ginger garlic paste with little salt and fry until it gets translucent.

Add chopped tomato pieces and cook until it becomes mushy.  Add methi leaves and saute for few minutes.

Now add green chilli, chopped potatoes, green peas, corn and fry for 5 minutes.

Then add yogurt, biryani masala, chilli powder and stir well. Then add basmati rice and fry for 2 to 3 minutes.

Pour coconut milk and water, lemon juice and cook for 3 whistles. Once it done switch off the flame and serve hot with raita.

Chickpea Salad

This salad is fresh, healthy and easy to make. Chickpea salad s loaded with delicious and filling veggies. Enjoy this yummy and tasty salad.

Ingredients

Chickpeas/Kondaikadalai – 1 Cup

Finely Chopped Red Onion – ¼ Cup

Finely Chopped Carrot – ¼ Cup

Finely Chopped Cucumber – ¼ Cup

Puffed Rice/ Pori – ¼ Cup

Salt to taste

Pepper to taste

Chat Masala – 1 tsp

Lemon Juice -2 tsp

Method

Soak chickpeas overnight and pressure cook chickpeas with required salt and water for 5 whistles or until cooked well. Once it done, switch off the flame and keep aside.

In a clean bowl, add the cooked chickpeas, chopped onions, carrots, cucumbers and mix well.

Season with salt, pepper powder, chat masala along with lemon juice. Mix well and add puffed rice then serve.

Cucumber Dhal

This is very simple and basic dish. In this dish, dhal is cooked with cucumber and tossed with tempering ingredients. It requires only few items to make your plate is fulfilled with protein. Enjoy your cooking!

Ingredients

Sliced Cucumber – 1

Chopped Tomato – 1

Turmeric Powder – 1 tsp

Sliced Green Chilli – 3

Toor Dhal – 1 Cup

Water – 4 Cups

Salt to taste

To Temper

Ghee – 2 tsp

Mustard Seeds – ½ tsp

Cumin Seeds – ½ tsp

Dry Red Chilli – 2

Curry Leaves – a handful

Hing – a pinch

Chopped Onion – 1

Method

Pressure cook dhal, turmeric powder, salt, green chilli, sliced cucumber, tomato along with 4 cups of water for 3 whistles and keep aside.

Melt ghee in a pan, add the tempering ingredients one by one and fry for few seconds. Add the chopped onions and saute it for a minute.

Transfer the tempering ingredients into dhal and mix well. Serve with hot steamed rice/roti.

Jicama Stir Fry

Jicama is a delicious, sweet tasting and crunchy food. It resembles more like turnip. It is great for boosting the immune system. This helps to boost your energy level. Jicama stir fry is a simple and quick dish. This is most common vegetable in America and Mexico.

Ingredients

Chopped Jicama – 1 Cup

Finely Chopped Onion – 1 (big)

Finely Chopped Tomato – 1 (medium)

Turmeric Powder – ½ tsp

Chilli Powder – ½ tsp

Chopped Ginge – 1 tsp

Grated Coconut – a handful

For Dry Roast & Grind

Cumin Seeds – ½ tsp

Urad dhal – ½ tsp

Peppercorn – ½ tsp

To Temper

Oil – 1 tsp

Mustard Seeds - ¼ tsp

Cumin Seeds – ½ tsp

Urad Dhal – ½ tsp

Channa Dhal – ½ tsp

Dry Red Chilli – 2

Curry Leaves – few

Method

Heat a pan, dry roast the ingredients which are under labeled and fry for few minutes and grind it as fine powder.

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

Add chopped onions, salt and fry for a minute. Then add chopped tomato and cook until it becomes mushy.

Add turmeric powder, chilli powder, chopped jicama pieces and saute it well.

Then sprinkle some water and close the lid and cook for about 10 minutes.

Add the ground masala and grated coconut and stir well. Let it cook for another 1 to 2 minutes. Then switch off the flame and serve hot with steamed rice.

Eggplant Fry using homemade masala

This is a simple eggplant curry which I made with flavorful homemade masala powder. For this dish, we must dry roast some of Indian spices and make it as fine powder. This homemade masala gives nice aroma and rich taste to tis dish. This goes very well with any steamed rice with kuzhambu, variety rice, chapatti or curd rice.

Ingredients

Chopped Indian Eggplants – 10

Finely Chopped Onions – 1 (big)

Finely Chopped Tomato – 1

Ginger Garlic Paste – 2 tsp

Salt to taste

For Dry Roast & Grind

Cumin Seeds – ½ tsp

Peppercorn - 1 tsp

Dry Red Chilli – 3

Sesame Seeds – 1 tsp

Peanut – 3 tsp

Urad Dhal – ½ tsp

Channa Dhal – ½ tsp

Curry Leaves – 1 sprig

Grated Coconut – 4 tsp

Tamarind – gooseberry sized ball

To Temper

Sesame Oil – 3 tsp

Mustard Seeds – ¼ tsp

Urad Dhal – ½ tsp

Chana Dhal – 1 tsp

Method

Heat a pan and dry roast the ingredients which are under for dry roast and grind, then saute it for few minutes and switch off the flame. Let it cool down completely and grind it as fine powder.

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

Add the chopped onions with little salt and fry until it gets translucent. Then add ginger garlic paste, chopped tomatoes and fry till it becomes mushy.

Once it done, add chopped Indian eggplants with turmeric powder and saute it well.

Close the lid and keep cook for 5 to 7 min on low flame.

Finally add home made masala powder and mix well. Let it be for another 3 to 4 minutes. Then switch off the flame and serve with steamed white rice or curd rice.

Chicken Kiev (Garlic Butter Stuffed Chicken)

Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs. I fried with oil. You can bake too. This is a famous Russian dish. 

My little one does not like to eat gravy-based chicken, so I found this super recipe in cookbook. This came out very well. We all loved the yummy and juicy chicken. 

Ingredients

Chicken Breast Pieces – 7 to 8 (Cleaned & Washed)

Butter – 4 tsp

Finely Chopped Garlic – 5 Cloves

Fresh Ground Pepper – 2 tsp

Finely Chopped Parsley – 3 tsp

Salt to taste

Lemon Juice – 4 tsp

All Purpose Flour/ Maida – 1 Cup

Bread Crumb – ½ Cup

Beaten Eggs – 2

Oil for deep fry

Method

In a bowl add the defrosted butter, salt, pepper powder, parsley leaves, lemon juice and mix well.

Take chicken pieces and using knife make it as thin sliced pocket inside. In that pocket add the butter garlic stuff and repeat the process for all chicken pieces.

Once it done, roll the chicken pieces in flour and dip in beaten eggs and then roll with bread crumbs.

Heat oil in a pan, over a medium heat flame add the chicken pieces and deep fry.

When its get ready remove excess oil and serve hot with any sauce.

Shrimp Fried Rice

Shrimp Fried Rice is an easy and popular rice dish. In this dish, rice is cooked separately then sautéed with shrimp, eggs, veggies and some sauces. This goes very well with any fries or tomato ketchup.

Ingredients

Minced Garlic- 2 cloves

Chopped Carrots – 2

Peeled and deveined Shrimp – 1lb.

Cooked White Rice – 2 Cups

Frozen Peas – ¼ Cup

Soy Sauce – 2 tbsp

Sesame Oil – 2 tsp

Whisked Large Egg – 2

Chopped Green Chilli – 2

Tomato Ketchup – 2tbsp

Chilli Paste - 1 tsp

Salt to taste

Method

In a medium skillet over medium heat, heat oil. Add garlic and stir for a minute.

Add carrots and green chilli and saute it for 2 to 3 minutes. Add shrimp then cook for another 4 to 5 minutes, stirring occasionally.

Stir in rice and peace and season with soy sauce and sesame oil and saute it for two minutes.

Push rice to one side of the skillet and add the egg. Stir egg, constantly until almost cooked then fold into rice mixture. Once it done, switch off the flame and serve hot.

Wheat Rotini Pasta

This is a quick, delicious and yummy pasta. In this dish, pasta is cooked and sauted with chilli tomato paste, veggies and cheese.

Ingredients

Whole Wheat Rotini Pasta – 1 box

Sliced Onion – 1

Sliced Carrots – ¼ Cup

Sliced Jalapeno - 1

Olive Oil – 5 tsp

Butter – 2 tsp

Grated Cheese – 1 Cup

Method

Bring a large pot with lightly salted water and two tsp of olive oil to a rolling boil. Cook rotini at a boil until the pasta is cooked completely and drain.

Remove the pasta with cold water until completely chilled and drain completely.

Heat butter and olive oil and add finely chopped garlic gloves, pepper then fry for few seconds. Then add sliced onions and saute it for 2 minutes. Add chopped vegetables and fry for few minutes.

Add chilli paste, tomato paste, freshly ground pepper, parsley leaves and a cup of grated cheese then stir it then cook for 3 to 5 minutes.

Veg Tahari/ Vegetable Tehri

Veg Tahari/Tehri Rice is delicious rice recipe and vegetable-based meal which is one of the most popular from Awadhi Cuisine. This is very famous in the north Indian state of Uttar Pradesh. It can either be made with veggies or meat.

The fluffy rice Tehri tastes wonderful because it gets cooked with the spices, powdered spices and lot of vegetables.

Ingredients

Sliced Onions – 2 (big)

Ginger Garlic Paste – 2 tsp

Cubed Potato – 1

Chopped Carrot – 1

Frozen Peas – a handful

Frozen Corn – a handful

Chopped Tomato – 2

Sliced Green Chilli – 2

Kashmiri Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Cumin Powder – ½ tsp

Garam Masala – ½ tsp

Yogurt – 3 to 4 tsp

Salt to taste

Rice – 2 Cups

Kewra Water- 1 tsp

Water – 5 Cups

To Temper

Ghee – 3 tsp

Cinnamon – 1 inch

Bay Leaf – 1

Cloves – 4

Cardamom – 2

Cumin – 1 tsp

Pepper – ¼ tsp

Raisin – 2 tsp

Method

In a large kadai, heat 3 tsp of ghee and saute the tempering ingredients one by one. Add sliced onions and fry until turns golden color.

 Then add sliced green chilli and ginger garlic paste and saute well. Add chopped tomatoes and vegetables fry for few minutes. 

Now add chilli powder, coriander powder, cumin powder, garam masala and salt then stir well.

Add yogurt and mix well then add rice and water. Cover and simmer for 20 minutes. Once it done switch off the flame and serve with raita.

Almond Chicken Gravy

It’s a spicy and yummy gravy. In this dish, chicken is marinated with some Indian spices and cooked with onion tomato gravy and almond coconut paste. This goes very well with roti, chapatti and rice. Adjust the spice levels as per your taste.

Ingredients

Finely Chopped Red Onions – 2 (big)

Finely Chopped Tomato – 2 (big)

To Marinate

Chicken – 1lb.

Ginger Garlic Paste – 2 tsp

Salt to taste

Yogurt/Curd – 1 tsp

Chilli Powder – 1 ½ tsp

Coriander Powder – 3 tsp

Cumin Powder – 1 tsp

Pepper Powder – ½ tsp

Biryani Powder – 1 tsp

For Paste

Grated Coconut – a handful

Poppy Seeds – 1 tsp

Curry Leaves – 3 to 4 leaves

Fennel Seeds – ½ tsp

Almond/Badam - 7

To Temper

Oil – 3 tsp

Bay Leaf – 1

Cinnamon Stick – 1-inch piece

Clove – 3

Cardamom – 2

Fennel Seeds – ½ tsp

Curry Leaf -a handful

Method

In a big bowl add the ingredients which are under “to marinate” and let it for 30 to 1 hour.

In a blender add coconut, poppy seeds, almonds, fennel seeds and curry leaves then grind it as fine paste and keep it aside.

Heat oil in a pressure cooker, add the tempering ingredients one by one and fry it for few seconds.

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

Add the marinated chicken pieces and saute it for 5 minutes. Once it done,
add the ground paste and stir it, then keep cook for another 5 minutes.

Add required water and cook until two whistles come out. Once it done, serve hot chicken gravy with roti or rice.

Raw Banana Stir Fry

Raw Banana Stir Fry is simple dish and easy to prepare. It is a perfect side dish for any rice. In this dish, raw banana coated well with Indian spices and tamarind water. Happy Cooking!

Ingredients

Raw Banana- 1 (big)

Sambar Powder – 2 tsp

Turmeric Powder – ½ tsp

Crushed Pepper – ½ tsp

Salt to taste

To Temper

Oil – 2 tsp

Mustard Seeds – ½ tsp

Urad Dhal – ½ tsp

Cumin Seeds – ½ tsp

Fennel – ½ tsp

Dry Red Chilli – 1

Hing – a pinch

Curry Leaves – few

Tamarind Water – 1 cup

Method

Peel the skin of raw bananas and make a slice of it. Add turmeric powder, sambar powder, pepper and salt. Coat the spices well to raw banana and keep aside.

Heat oil in a pan, add the tempering ingredients one by one and fry for a min. Then add the coated raw banana slices and close the lid.

Add tamarind water and cook for 10 minutes on medium flame. Now sprinkle excess oil if required.

Stir occasionally to prevent raw banana from burning. Once it done, switch off the flame and serve hot with steamed white rice or rasam sadam.

Bitter Gourd Stir Fry

Some people may dislike bitter gourd stir fry recipe because of the bitterness in its taste. Soaking bitter gourd with salt remove the excess bitterness This goes very with any kuzhambu sadam/curd rice. Bitter gourd has several health benefits. So, enjoy your cooking!

Ingredients

Bitter Gourd – 3 (Medium)

Tamarind Juice – 1 cup

Turmeric Powder – ½ tsp

Rasam Powder – 1 tsp

Jaggery- 1 tsp

Salt- 1 tsp

Grated Coconut – a handful

To Temper

Oil – 2 tsp

Mustard Seeds – 1 tsp

Urad Dhal – 1 tsp

Channa Dhal – 1 tsp

Hing/Asafoetida – a pinch

Curry Leaves – few

Dry Red Chilli - 1

Method

Slice the bitter gourd into thick slices. Remove the seeds and spongy centers.

In a bowl, add the sliced bitter gourd pieces and add a tsp if salt. Mix wee and allow it to rest for 2o minutes. Now rinse the bitter gourd under cold water.

In a kadai, heat oil. Add the tempering ingredients one by one and fry it for few seconds.

Add the drained bitter gourd pieces and stir fry for 5 minutes.

Spread them well on a kadai and cook for about until softened. Now add tamarind juice.

Add jaggery, salt and turmeric powder. Then mix well and allow to cook for 10 minutes.

Once it done, add rasam powder and fry for a minute. Add a tsp of oil over it.

Garnish with fresh grated coconut and then serve hot with rice or chapatti.