Mushroom Butter Masala Recipe

It’s a wonderful side dish which goes very well with roti/chapatti and pulao. It is made with mushroom, capsicum and Onion blend together in a creamy buttery base. Enjoy this delicious side dish with any bread based dishes.

Ingredients

Chopped Mushrooms – 1 Cup

Chopped Capsicum – 1 (big)

Cubed Onion – 1 (big)

Chilli Powder – ½ tsp

Kasoori Methi Leaves – 1 tsp

Butter – 3 tsp

Salt to taste

For Cashew Paste

Hot water – ½ Cup

Cashew Nuts – 15

Soak Cashews in hot water for at least 15 min. 

Then grind it as fine paste and keep it aside.

(To Saute and Grind)

Garlic Pods – 5

Chopped Ginger – a small piece

Roughly Chopped Onions – 2

Chopped Tomatoes – 2

Chilli Powder – 1 tsp

Garam Masala – ½ tsp

Oil – 2 tsp

To Temper

Cumin Seeds – ½ tsp

Cinnamon Sticks – 2-inch pieces

Clove – 4

Curry Leaves – few

To Garnish

Chopped Coriander leaves

Method

In a pan, heat oil and add garlic, ginger and chopped onions. Saute it for few min. Add chopped tomatoes and fry until it becomes mushy. Add chilli powder and little salt. Mix well and then switch off the flame and grind it as fine paste.

In a kadai, heat butter. Add the tempering ingredients one by one and saute it for few mins. Then add cubed onions and fry for a min. Add mushroom pieces and fry for 3 mins.

Now add chilli powder, garam masala and ground masala with enough water. Close the lid and keep cook for another few min. Finally add cashew paste, then switch off the flame and garnish with chopped coriander leaves. Serve with hot chapatti/roti/pulao.

Cauliflower Kuzhambu/Gravy

Ingredients

Cauliflower Florets – 1 ½ Cups

(Cleaned & Soaked in warm water at least 3 min)

Turmeric Powder – ½ tsp

Salt to taste

Water as required

To Saute & Grind

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Bengal Gram – 1 tsp

Dry Red Chilli – 10

Coriander Seeds – 2 tsp

Peppercorn – 1 tsp

Grated Coconut - ½ Cup

Shallots/ Small Onions – 10

Chopped Tomatoes – 2

To Temper

Oil – 2 tsp

Mustard Seeds – 1/4 tsp

Fenugreek Seeds – a pinch

Curry Leaves – few

To Garnish

Chopped Coriander Leaves – few

Method

In a pan, heat oil. Add ingredients one by one which are under “to saute & grind” and fry for few mins, then let it cool completely. Then add it into blender and grind it as fine powder.

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

Now add the cauliflower florets, salt with turmeric and saute it well. Add some water and close the lid and keep cook for 10 to 12 min on medium flame.

Add the ground paste and cook for another 5 to 7 min. Switch off the flame and garnish with chopped coriander leaves.

Spicy Carrot Fry

Ingredients
Sliced Carrots – 5 (Round Shaped)
Chilli Powder – 1 ½ tsp
Saunf (Fennel) Powder – ½ tsp
Water as required
Chopped Onions – 1 (big)
Salt to taste
Turmeric Powder – 1/8 tsp
Grated Coconut – 4 tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Oil – 1 tsp
Method
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. Fry until the dal changes it color to golden.
Add chopped onions and fry for few minutes. Then add sliced carrots and saute it well.
Now add salt, turmeric powder, saunf powder, chilli powder and enough water. Close the lid and keep cook.
Once it done, then sprinkle little oil and grated coconut and the saute it well. Switch off the flame. Garnish with chopped coriander leaves.

Zucchini Buttermilk Kuzhambu

Buttermilk Kuzhambu/Mor Kuzhambu is a traditional recipe of South India. It is made with Yogurt, coconut base and some veggies. This is a liquid curry recipe which is served with white or boiled rice, dosa. It has very rich in calcium and vitamin C and have low cholesterol.

Ingredients
Chopped Zucchini – 2 Cups
Yogurt/Curd – 1 cup
Water as required
Salt to taste
Turmeric Powder – ½ tsp
For Ground Masala
Grated Coconut – ½ cup
Green Chillies – 3
Shallots - 3
Ginger – 1 small piece
Channa Dhal – 2 tsp
Cumin Seeds – ½ tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Coconut Oil – 3 tsp
Method
Cook zucchini in water until it turns transparent. Once the zucchini is fully cooked, add salt, turmeric powder and mix well.
Grind grated coconut, shallots, ginger, cumin seeds, green chilies and chana dal (Soak the chana dal for at least for 20 mins) with some water and make it into a very smooth paste.
Add the coconut base to the cooked vegetable and let it come to a boil. Once you see the kulambu boiling turn off the heat and keep it aside to cool a bit.
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. once the dal changes it color to golden turn off the heat.
Once cooled add the yogurt (beat it well) and the tempering ingredients to the curry and mix well.

Raw Banana Skins Poriyal

Ingredients

Chopped Raw Banana Skins – 2 cups
Bengal Gram/Kadalai Paruppu – ¼ cup
Salt to taste – 1
Chopped Onion – 1
Grated Coconut - 3 tsp
Chilli Powder – ½ tsp
To Temper
Oil – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Urad Dhal – ½ tsp
Curry Leaves – few
Dry Red Chilli – 2
Method
In a pan, bring water to boil. Add Bengal gram, chopped raw banana skins, little salt and cook until it becomes soft.
Heat oil in a pan, add the tempering ingredients and saute it for few seconds.
Add chopped onions and fry for 2 to 3 minutes. Then add grated coconut, chilli powder and saute it well.
Transfer the cooked banana skins and mix well with sauted ingredients. Let it be for another 2 mins.
Switch off the flame and sever well.

Vambotu Curry (Sri Lankan Eggplant Curry)

It’s the tastiest preparation of Sri Lankan eggplant curry which goes very well with white rice. In this dish, eggplant is deep fried and cooked with some spices. This gives rich taste to the curry.

Ingredients
Eggplant – 1 lb
Turmeric Powder – ¼ tablespoon
Cayenne Pepper Powder – 2 tsp
Raw Curry Powder – 2 tsp
Ground Mustard Seeds – 1 tsp
Coconut Milk – ½ cup
Water – 1 cup
Salt to taste
To Saute
Oil – 2 tsp
Cinnamon Stick – 1 inch
Cloves - 3
Curry Leaves – 1 sprig
Sliced Onion – 1
Sliced Green Chilli - 3
For Paste
Chopped Garlic – 3 cloves
Chopped Ginger – a small piece
Sugar – 1 tablespoon
Apple Cider Vinegar – 1 tablespoon
Salt (few)
Water
Method

Wash eggplant and cut into thin slices. Rub with salt and a dash of turmeric powder.

Deep fry eggplant until golden brown. Drain on paper.


Blend all the ingredients which is listed under “for paste” and keep aside.
Heat oil in a pan, Add the ingredients one by one which is under ‘To Saute”. Cook for 2 to 3 mins. Then add curry powder, cayenne powder, and ground mustard seeds.
Add blended mixture paste and bring to a boil. Reduce heat and add fried eggplant, coconut milk and salt. Toss well and simmer for 3 to 5 mins. Switch off the flame and serve hot.

Traditional Sambar

Ingredients
Chopped Drumstick – 1 (full)
Chopped Indian Eggplant – 5 (Small)
Chopped Mango pieces – 6 (Small)
Chopped Tomato – 2 (Big)
Chilli Powder – 1 tsp
Sambar Powder – 2 tsp
To Temper
Oil – tsp
Ghee – 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
For Dhal
Soaked Toor Dhal – 1 Cup
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chopped Shallots (Small Onions) – 7
Curry Leaves - few
Turmeric Powder – ½ tsp
Hing – 1/8 tsp
Salt to taste
To Garnish
Chopped Coriander Leaves - few
Method
In a pressure cooker, add the ingredients which are listed under “for Dhal” and cook it for 5 whistles. Then switch off the flame. Once it done, don’t mix the dhal, just make sure whether its cooked well.
In a blender add tomato pieces and grind it as fine paste. Bring water to boil. Add drumstick pieces and little salt, then keep cook for 7 to 10 mins. Switch off.
In a pan, heat oil and heat. Add mustard seeds and let it splutter. Add curry leaves, tomato paste and cook for 3 min. Now add eggplant pieces with required water, close the lid and keep cook.
It’s the time to add cooked drumstick pieces, chilli powder, sambar powder and cook continuously.
Now add mango pieces and cook for another 5 mins. Transfer dhal into the vessel. Switch off the flame and garnish with chopped coriander leaves.

Spinach with Dhal

This is a healthy, yummy Dhal keerai Kootu. It’s goes very with white rice, idli, dosa and chapatti.

Ingredients
Toor Dhal – 1 cup
Chopped Spinach – 2 cups / 250 g
Chopped Tomato – 1 big
Chopped Small Onions – 10
Peeled and Sliced Garlic – 10
Sliced green Chilli - 2
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Cumin Seeds – 1 tsp
Salt to taste
To Temper
Oil – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 3
Curry Leaves -few
Method
Soak toor dal at least 30 minutes. And pressure cook it for 3 to 5 whistles. Let it cool for few min and keep it aside.
In a kadai, heat oil. Add cumin seeds and saute it for few seconds, then add garlic cloves and onion, fry it well.
Add tomato pieces and cook until it becomes mushy. Then add chopped spinach, turmeric powder, sambar powder and enough water. Cook another 5 min.
Transfer dhal into kadai, add salt and mix well. Then keep cook for another 2 to 3 min. Then switch off the flame.
In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. And transfer into Spinal Dhal.
Serve with hot steamed rice and papad or any veggies.

Homemade Pancake/Hotcake

Pancake/Hotcake is a flat cake, thin and round, prepared from a starch-based batter. We can use any fillings like jam, syrup, chocolate, cheese cream, or ground walnuts for topping. This should be either sweet or savory. It’s really yummy treat for kids.

Ingredients

All Purpose Flour – 1 ½ Cups
Baking Powder – 3 ½ tsp
Salt to taste
Milk – 1 ¼ Cups
Egg – 1
Melted Butter – 3 tsp
Sugar – 1 tsp
For Topping
Honey as required
Butter -2 tsp
Method
· In a large bowl, add flour, baking powder, salt and sugar
· Now add milk, egg and melted butter. Mix well until it gets smooth
· Heat lightly oiled frying pan, over medium high heat

· Pour the batter onto the griddle

· Let it cook and brown on both sides and serve hot with any fillings as per your taste

கோதுமை புட்டு

தேவையான பொருட்கள்:

கோதுமை – 2 கப்

துருவிய தேங்காய் -  ¼ கப்

பொடித்த சர்க்கரை - தேவைக்கேற்ப

உப்பு - தேவையான அளவு

வறுத்த முந்திரி, திராட்சை – சிறிதளவு

செய்முறை:

முதலில் கோதுமையை சுத்தம் செய்து, அதனை வாணலியில் போட்டு வறுத்து மிக்ஸியில் மாவாக அரைத்துக் கொள்ள வேண்டும்.

பின்னர் அந்த மாவில் உப்பு கலந்த நீரை லேசாக தூவி, புட்டுக்கு பிரட்டுவது போன்று பிரட்டி, இட்லி பாத்திரத்தில் போட்டு வேக வைத்து இறக்கினால், கோதுமை புட்டு ரெடி!!!

இந்த புட்டுடன் துருவிய தேங்காய், வறுத்த முந்திரி, திராட்சை மற்றும் சர்க்கரை சேர்த்து சாப்பிட்டால் சூப்பராக இருக்கும்.

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.
​

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.
​

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.