Turmeric Tea

Turmeric Tea helps to reduce belly fat and weight loss. It helps to reduce stomach bloating. It is good for people who has respiratory issues like Asthma and also a good immunity booster.

Ingredients

Turmeric Powder – ½ tsp

Cinnamon Powder – ¼ tsp

Pepper Powder – ¼ tsp

Dry Ginger Powder – ½ tsp

Honey – 1 tsp

Water – 250 ml

Method

In a saucepan, bring water to boil.

Add turmeric powder, cinnamon powder, pepper powder and dry ginger powder. Mix well. Let it cook for 5 min on low flame.

Then filter and transfer into serving glass. Add honey and mix well.

Toor Dal/ Yellow Lentil Fry

Ingredients

Toor Dal /Yellow Lentil – 1 cup

Chopped Red Onion (Big) – 1

Chopped Tomatoes (medium) – 2

Crushed Ginger Garlic – 1 tsp

Turmeric Powder – 1

Salt to taste

To Temper

Cumin Seeds – 1 tsp

Dry Red Chilli – 3

Hing/Asafoetida – a pinch

Oil – 2 tsp

Chopped Coriander Leaves – a handful

Method

In a pressure cooker, add toor dal, 4 cups of water, salt and turmeric, cook till it becomes mushy.

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

Now add chopped onions and saute it for few min. Then add crushed ginger and garlic, chopped tomato pieces. Keep cook till it becomes mushy.

Then add the cooked dal into a pan. Let it cook for another few min. Then add the chopped coriander leaves. Serve with rice/dosa/idli.

Kerala Style Aviyal

Aviyal is one of the traditional recipe in Kerala (Indian State). This is one of the healthiest dish as it contains many vegetable mixes. It can be eaten with rice or can be used as a side dish for Adai Dosa.

Ingredients

Lengthwise Chopped Mixed Veggies – 2 cups

(Carrots, Beans, Potato, Plantain, Cucumber and Eggplant)

Finely Chopped Shallots – ¼ cup

Yogurt – ½ cup

Salt to taste

(For Masala)

Grated Coconut – ¼ cup

Chopped Green Chilli – 2

To Temper

Coconut Oil – 2 tsp

Mustard Seeds – 1 tsp

Chopped Curry Leaves – few

Urad Dal – 1 tsp

Dry Red Chilli – 2

Method

In a pressure cooker, add mixed vegetables, salt and enough water and cook till first whistles comes out.

Once it ready, then add yogurt and coconut paste. Cook for another 5 min on medium flame.

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

Transfer these tempering ingredients into aviyal and serve with rice/adai.

Mutton Sukka/ Mutton Chukka

Ingredients

Baby Goat (Cleaned & Chopped) – 1lb

Chopped Red Onions – 2 (Big)

Chopped Tomato – 1 (medium)

Ginger Garlic Paste – 2 tsp

Salt to taste

Coriander Powder – 2 tsp

Chilli Powder – 1 ½ tsp

To Temper

Cinnamon Sticks – 1 inch

Bay Leaves – 2

Clove – 2

Cardamom – 1

Peppercorn – ¼ tsp

Anise – 1

Dry Roast & grind

Cumin/jeera Seeds – 1 tsp

Fennel Seeds – 1 tsp

Peppercorn – 1 tsp

Garlic Cloves – 3 pods

Grated Coconut – 4 tsp

To Garnish

Chopped Coriander Leaves

Method

In a pressure cooker, heat oil. Add the tempering ingredients one by one. Fry for few seconds.

Now add chopped onions and little salt. Then add chopped baby goat and saute for few min.

Add ginger garlic paste, chopped tomato pieces with 2 cups of water and cook until the meat becomes soft & cooked well (at least 5 to 7 whistles).

Once it done, add coriander powder, chilli powder and ground masala. Then keep cook until masala gets coated well with mutton. Let it cook for 10 to 15 minutes in low flame (until it becomes dry).

Switched off the flame, and garnish with chopped coriander leaves. 

Mutton sukka is ready to serve with rice/roti.

Cinnamon Tea (with Ginger & Lemon)

Cinnamon tea is a healthy beverage prepared with cinnamon powder. It is one of the easiest ways to access these health benefits and is also very simple to prepare. cinnamon can also help the body store less fat. Cinnamon tea has been shown to reduce inflammation and pain in many cases, making it a soothing and relaxing remedy for many conditions.

Cinnamon tea is a delicious and easy to prepare beverage that offers a wide range of health benefits. These include its ability to aid in weight loss, regulate blood sugar lower cholesterol levels prevent chronic diseases, improve digestion, strengthen the immune system, and boost cognitive function, among others.

      

It’s a healthy drink. It helps to reduce your weight. Taking this drink in every morning in your empty stomach will help to stay healthy and fitness. I have added ginger and lemon juice into it.

  

Ingredients

Crushed Ginger – a small piece

Cinnamon Powder – 1 tsp

Lemon Juice - 2 tsp

Water – 2 cups

Method

In a sauce pan, bring water to boil.

Add crushed ginger and cinnamon powder.

Mix well and let it be for another 10 min on low flame.

Switch off the flame and transfer into serving bowl. 

Then mix lemon juice and drink it well.

Macaroni Elbows with Alfredo Sauce

Ingredients

Macaroni Elbows – 2 cups

Finely Chopped Garlic – 2 tsp

Finely Chopped Cilantro – 3 tsp

Finely Chopped Red Onions – 1 (small)

Parmesan Cheese – ¼ cup

Alfredo Sauce – 3 tsp

Butter – ¼ cup

Salt to taste

Pepper Powder to taste

Whole Oregano – ¼ tsp

Method

Fill a large soup pot with cold water and add little salt. Stir and taste. Cover the pot and heat the water until it boils.
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Drop the macaroni into the boiling salted water with olive oil and cook for about 10 to 12 minutes. Drain fully and keep it aside.
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In a large sauté pan, heat the butter. Add finely chopped garlic and saute it well.
 

Then add chopped onions and saute it well.  Now add the chopped cilantro and saute it for a min.

Add cooked macaroni elbow and mix well. Then add alfredo sauce, parmesan cheese.

Then add a cup of milk, pepper powder, whole oregano and mix well. 

Let it be for 5 min on low flame, then garnish with chopped cilantro.

Indian Style Ginger & Cardamom Tea/Chai

Black tea leaves are brewed with creamy milk, flavorful spices (ginger and cardamom) to give this aromatic and soothing beverage, tea or chai. Here is the simplest flavorful tea. Chai is delightful blend of tea, herbs, and spices which has been prepared for centuries in India to promote health and peace of mind, enhance digestion and immunity as well as reduce inflammation.

Ingredients

Black Tea Leaves – 1 Tbsp

Crushed Ginger – small piece

Crushed Cardamom – 1 Tbsp

Whole Milk – 1 Cup

Water – 1/4 Cup

Method

In a sauce pan, add water, crushed ginger, cardamom and bring it to boil.

Now add milk, tea leaves, sugar and mix well.

Bring the milk to boil.

Reduce the flame to low and cover the pan to boil it for 5 mins. 

Switch off the flame and filter into a glass. Then serve hot flavorful tea with biscuits/Pakora/fritter.

Chayote Kootu - How to make chow chow kootu

Ingredients

Chopped Chayote/ Chow Chow -  1 (big)
Toor Dal – ¼ cup
Finely Chopped Onions – 1 (big)

Chopped Carrots - a handful
Turmeric Powder – a pinch
Salt to taste

To Grind
Cumin Seeds/Jeera – 1 tsp
Grated Coconut – 2 tsp
To Temper
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Hing – a pinch
Curry Leaves – few
Slitted Green Chillies – 1
Oil – 1 tsp
Method
In a blender, add grated coconut and jeera. Then grind it as a fine paste. Then keep it aside.
Pressure cook dal with water until mushy and soft. Mash it well with a ladle and set aside.
In a pan, heat oil. Add the tempering ingredients one by one and fry it for few sec.
Now add onions, hing and saute it well. Add chayote , carrot along with turmeric powder, saute for few min.
Then add cooked dal with enough water, cook covered until the veggie becomes soft. Add required salt. Allow it to boil for few min.
Now add the coconut paste and let it boil till it becomes thick. Switch off the flame. Serve with hot steamed rice.

Chinese Eggplant Peanut Curry

Ingredients

Sliced Chinese Eggplants – 2
Chopped Onion – 1 (big)
Chopped Tomato – 1 (medium)
Red Chilli Powder – ½ tsp
Sambar Powder – ½ tsp
Salt to taste
Oil – 2 tsp
For Dry Roast
Urad Dal – 1 tsp
Channa Dal – ½ tsp
Peanuts – 2 tsp
Sesame Seeds – 1 tsp
Coriander Seed – 1 tsp
Grated Coconut – 3 tsp
Dry Red Chilli – 2
Method

In a pan, dry roast all the ingredients which are under “for dry roast” and saute it for few min. Then switch off the flame, and let it cool down. Then grind it as fine powder and keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and fry it for few min. Now add onions, fry until slightly browned. Then add tomatoes fry until mushy and raw smell leaves. Add sambar powder.

Add the eggplants and fry until it shrinks, add water till immersing level and cook covered until the eggplants turn soft and the water evaporates completely.

Now add the ground powder, chilli powder, and required salt. Fry until nice aroma comes out. Switch off the flame and serve with any rice varieties.

Vegetable Pulao (Pressure Cooker Method) - How to make an easy vegetable pulao

It is perfect for office lunch box and kids lunch box also. If you do not have much time but want to prepare a quick and comforting meal, then this is a perfect choice. Today let us learn how to prepare easy vegetable pulao using the pressure cooker method following this easy vegetable pulao recipe.

Ingredients
Basmati Rice – 2 cups
Sliced Onions – 2 (big)
Ginger Garlic Paste – 2 tsp
Garam Masala Powder – ½ tsp
Frozen Corn – a handful
Frozen Peas – a handful
Mint Leaves – few
Water – 3 cups
Salt to taste
To Temper

Bay Leaf – 1 (small)
Cloves – 2
Cinnamon – 1 inch sticks
Slitted Green Chilli – 2
Ghee – 2 tsp
Method

Take 2 cups of rice and soak in water for 30 min and set aside.

Heat ghee in pressure cooker and add the tempering ingredients one by one and set it for few min.

Add onions and salt, saute it well. Then add ginger garlic paste, green chilli, mint leaves and fry for few min.

Then add chopped vegetables, garam masala powder and fry for 2 min. Drain water from soaked rice, then add it and fry for 2 min. And then mx well until combined well.

Now add exactly 3 cups of water and allow it to boil. Close and pressure cook it for 2 whistles in medium flame. Garnish with ghee.

Greens with Dal

It is a very simple and flavorful dish, full of nutrients. I have prepared it with spinach. It is very easy to prepare and tastes delicious with hot steamed rice. Today we will learn how to make greens with dal following this easy recipe.

 Ingredients
Chopped Spinach/Keerai (Greens) – 1 cup
Soaked Moong Dal – ¼ cup
Chopped Small Onions – ½ cup
Chopped Tomato – 1 (small)
Turmeric Powder – ¼ tsp
Salt to taste
To Grind
Grated Coconut – ¼ cup
Rice Flour – 1 tsp
Water – ¼ cup
To Temper
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Jeera/Cumin Seeds – 1 tsp
Hing – a pinch
Method
Pressure cook dal with turmeric powder, salt and enough water until soft, mesh it well with a ladle.
Add greens to the cooked dal and allow it to boil and get cooked. Meanwhile grind coconut with rice flour and water to fine paste and set aside.
In a pan, heat oil. Add the tempering ingredients one by one listed under to temper, let it splutter then add onion and tomato saute till raw smell of tomato leaves and onion turns golden brown. Transfer this to greens with dal.

Once green is cooked and well blended with dal add coconut paste. Bring it to a quick boil and switch off. Serve with rice and ghee.

Somvar Ladoo, How to make somvar ladoo

Somvar Vrat/ Monday Fasting/ Karthigai Somavaram Viratham –

It is dedicated to hindu god Lord Shiva. Somavar takes its name from Soma or Chandra – the hindu moon god. Fasting on the day is done by many to appease Lord Shiva and get prayers and wishes fulfilled. It is also believed to help in attaining prosperity and peaceful family life. Somvar Vrat begins from sunrise on Monday. Usually those devotees observing the Vrat visit a Lord Shiva temple in the morning and the evening. People also offers Pilva leaves while doing the pooja. The mantra that is chanted is Om Namah Shivaya. Mondays in Karthigai Masam (November- December) is also auspicious in Tamil Nadu.  I am dedicating this yummy ladoo for my most favorite Lord Podhu Aavudayar.

Ingredients
Wheat Flour – 1 cup
Ghee – ½ cup
Cardamom Seeds – 2
Jaggery – ½ cup
To Saute
Ghee – 1 tsp
Cashew Nuts – 2 tsp
Dry Grapes – 2 tsp
Method
In a pan, heat ghee. Add cashew nuts and dry grape and fry this for few seconds and keep aside.

In the same pan, add wheat flour and roast it till it gets changed in color. And make sure this should not burn.

Add cardamom seeds, jaggery and keep cook in low flame for about 5 min. And switch off. Then transfer it into big mixing bowl with fried nuts.

Melt ghee and add it into mixing bowl. When its warm, start making ladoos.

Gobi Dry Curry

Gobi Dry Curry is simple and flavorful dish that goes well with rice and roti. As per your taste, you can increase/decrease the spice level.

Ingredients

Chopped Gobi/Cauliflower Florets – 1 (medium)

Chopped Onion – 1 (big)

Tomato Puree – 1 (big)

Ginger Garlic Paste – 1 tsp

Red Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – a pinch

Garam Masala Powder – ¼ tsp

Chopped Curry Leaves – 2 tsp

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Jeera/Cumin Seeds – 1 tsp

Curry Leaves - few

Oil – 2 tsp

Method

Bring water to boil, with gobi florets, salt, turmeric powder and a cup of water and then cook until soft. Drain it and keep aside.

In a kadai, heat oil. Add the ingredients listed under to temper let it splutter. And then add onion, ginger garlic paste saute till slightly browned.

Add tomato puree, red chilli powder, coriander powder, garam masala powders and salt. Let it boil for few min. Then add parboiled cauliflower.

Mix until gobi gets coated well with masala. Close the lid and keep cook in low flame for about 3 to 5 min. Garnish with chopped curry leaves and switch off.

Serve with hot steamed rice/Variety rice/ Chapatti…

Bell Pepper Crab Masala

In this dish, crab is well blended with bell peppers and other Indian Spices. These tastes good and go well with hot white steamed rice, idli/Dosa!

Ingredients

Chopped Onions – 3 (big)
Chopped Tomato – 1 (big)
Chopped Bell Pepper – 1 cup
Washed & Cleaned Crab – 1 lb
Chilli Powder – 1 tsp
Coriander Powder – 3 tsp
Salt to taste
Oil -2 tsp
(For dry roast and grind)
Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Grated Coconut - 4 tsp

Garlic – 3 pods
To Temper
Mustard Seeds- 1 tsp
Fenugreek Seeds – ¼ tsp
Curry Leaves – few
Oil – 1 tsp
Method
In a skillet, heat oil. Add the tempering ingredients one by one and saute it for few sec. Then add chopped onions and fry until it becomes slight changes in color.

Now add chopped bell peppers, tomatoes and cook till it becomes mushy. Add crab and salt then close the lid and keep it for about five min.

Then add chilli powder, coriander powder and a cup of water and keep cook for few min. Now it’s time to add ground masala.

Keep cook until crab is cooked well and blended well coated with masala. Switched off the flame. Serve with hot steamed rice!

Enjoy well!!

Squash Bowl

Ingredients
Chopped Squash/Bottle Gourd – 1 Cup
Chopped Carrot – ¼ cup
Soaked Moong Dal – ¼ cup
Salt to taste
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Chopped Tomato – 1
Chopped Cilantro – few
Salt to taste
Water – 3 cups
To temper
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Peppercorn – ½ tsp
Chopped Onions – ¼ cup
Curry Leaves – few
Dry Red Chilli – 2
Oil – 1 tsp
Method
In a pressure cooker add soaked moong dal, tomatoes, coriander leaves, chilli powder, chopped squash and carrots, coriander powder, salt with enough water. And cook until three whistles come out. Then switch off the flame and keep it aside.

In a pan, heat oil. Add tempering ingredients one by one. And saute it for few seconds. Then transfer into veggie bowl. Now your squash bowl is ready to serve.

Zucchini Fry with Lemon Juice

Ingredients
Chopped Zucchini – 2 cups
Chopped Onions – 1 (big)
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garlic Salt as per taste
(For Dry Roast & Grind)
Cumin Seeds – 1 tsp
Peppercorn – ½ tsp
Fennel Seeds – 1 pinch
Lemon Juice – 1 tsp
To Temper
Jeera/Cumin Seeds – ¼ tsp
Chopped Cilantro – few

Oil – 1 tsp

Method
In a pan, dry roast ingredients for few min. Then switch off the flame. Let it cool down and make it as a fine powder, and then keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and saute it for few seconds. Now add chopped onions and saute it well.

Then add chopped zucchini, garlic salt, chilli powder, coriander powder and mix well. And then sprinkle some waters. Let it cook for 5 to 10 min on medium flame.

At this stage add ground masala powder (under for dry roast and grind), mix evenly.

Switch off the flame, add lemon juice and serve hot zucchini with roti /rice.

Roasted Gram Ladoo/ Pottukadalai Ladoo/ Maa Ladoo/ மா உருண்டை

Roasted Gram Ladoo

It’s a famous South Indian sweet and easy to prepare. Dry Roasting grams gives nice flavor to the dish. Based on your tastes, you can add raisins along with cashew nuts. Making ladoo is easy to make a shape, when its warm. Enjoy this delicious healthy ladoo…

Ingredients
Roasted Gram/Pottukadalai – 1 cup
Sugar – ½ cup
Melted Ghee – ¼ cup
Cardamom/ Elachi Powder – ¼ tsp
Broken Cashew Nuts -  2 tsp
Method
Dry roast roasted gram in a pan till nice aroma gets. Don’t let it change in color. In a dry mixer grinder, it to a fine powder.

Grind sugar to a fine powder. Sieve flour with sugar for even mixing. In a pan, add a tsp of ghee and fry the cashews till golden brown, set aside.

In a mixing bowl, add flour, sugar, cashews, elachi powder and keep it ready. Now heat ghee for a min and pour it into the mixing bowl.

Mix well with a ladle for mixing evenly. When it’s warm start shaping them into laddus. Repeat this for the rest of the flour too. Store in an airtight container and enjoy with your ladoos.