Green Cucumber Raita.

Cucumber raita is a very tasty and easy to prepare healthy side dish made with green cucumber and curd and goes well with rice, fried rice, pulao and biryani.

The following ingredients are needed to prepare Green Cucumber Raita.

Ingredients:-

Green cucumber. -2 tender.
Green chilly.         -2
Thick Curd.          -1 cup
Mustard seeds.    -1/2 tsp
Cumin seeds.       -1/4 tsp
Curry leaves.        -few
Salt.                      -to taste

Instructions:-

Peel and chop cucumber into very small pieces. Chop green chillies into thin round pieces. Keep aside.

Method:-

1). In a bowl add thinly chopped green chillies and required salt and mash together thoroughly using your finger tips.

2). Add chopped cucumber and thick curd into the bowl and mix well with a spoon.

3). Heat 1tsp oil in a small pan for seasoning and splutter mustard seeds and cumin seeds.
Add few curry leaves into the pan and saute in oil and switch off the flame.

4). Pour the seasoning into the bowl and mix the cucumber curd mixture.

Green Cucumber Raita is ready to serve with rice, fried rice, pulao or biryani.  

Mixed Dal Dosa

 Mixed dal dosa is a protein rich healthy breakfast made with rice and mixed dals without fermenting the batter and can be served with chutney of your choice.

The following ingredients are needed to prepare Mixed Dal Dosa.

Ingredients:-

Idly rice.                -2 cup
Urad dal.               -1/2 cup
Toor dal.                -1/3 cup
Yellow Moong dal.-1/3 cup
Chana dal.             -1/3 cup
Fenugreek seeds.  -1tsp
Ginger.                   -1inch piece
Dry red chilly.         -8 to 10
Turmeric powder.   -1tsp
Pepper corns.         -2 tsp
Asafoetida / hing.  -1/4 tsp
Salt.                        -to taste
Coconut oil.           -for roasting dosa.

Instructions:-

Wash and soak urad dal, toor dal, split yellow moong dal, chana dal, idly rice, fenugreek seeds (methi seeds) and dry red chillies together in water for 4 to 5 hours. Remove the outer skin and wash ginger and chop it into small pieces.

Method:-

1). In a mixer grinder add soaked dals, rice, fenugreek seeds, red chillies, chopped ginger, pepper corn, turmeric powder and grind to a smooth batter. Grind in batches.

2). Transfer the ground batter to a vessel. Add asafoetida (hing powder) and required salt into the batter and mix well. No need to ferment the batter. Mixed dal dosa batter is ready to make dosa.

3). Heat a dosa tawa. Mix the ground dosa batter with a ladle. Take a ladleful of dosa batter and pour it on dosa tawa. Spread the batter in circular motion using back of the ladle and make a thin round dosa. Pour little coconut oil on the top and sides of dosa and cook dosa on medium low flame.

4). When the bottom of dosa becomes golden brown, fold the cooked dosa to one side using a flat spatula and transfer to a serving plate.

5). Make mixed dal dosa with the remaining dosa batter or you can keep the remaining dosa batter in the refrigerator and best to use within 3 - 4 days of grinding.

Mixed dal dosa is ready to serve with chutney. 

Vengaya Chutney / Shallot Chutney

Vengaya chutney is a very tasty and easy to prepare shallot chutney goes well with idly, dosa and uthappam.

The following ingredients are needed to prepare Vengaya Chutney / Shallot Chutney.

Ingredients:-

Shallots.           -10
Dry red chilly.   -3
Garlic cloves.    -2
Tamarind.          -a small piece
Mint leaves.       -2 tbsp
Urad dal.            -1tsp
Chana dal.          -1tsp
Mustard seeds.   -1tsp
Cumin seeds.      -1tsp
Curry leaves.       -few
Mint leaves.         -2 tbsp
Coriander leaves. -2 tbsp
Salt.                      -to taste
Coconut oil.          -2 tsp

Instructions:-

Peel and remove the outer skin of shallots and wash well. Chop coriander leaves and mint leaves. Keep aside.

Method:-

1). Heat 2 tsp coconut oil in a pan. Add urad dal and chana dal and roast till golden brown. Add shallots, dry red chilly, garlic and tamarind into the pan and saute well until shallots turn translucent. Add chopped mint leaves and coriander leaves. Saute well and switch off the flame. Allow the shallots mixture to cool. Once cooled grind the shallot mixture into a smooth paste. Transfer the ground chutney to a bowl.

2). Heat 1tsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds. Add curry leaves and saute in oil. Switch off the flame and pour the seasoning into the ground chutney. Add required salt and mix well.

Very tasty Vengaya Chutney / Shallot Chutney is ready to serve with idly, dosa, uthappam.  

Oats Dates Almond Smoothie

Oats dates almond smoothie recipe is with step by step photos. Oats dates almond smoothie is a very easy to prepare healthy dessert without adding sugar and jaggery.

The following ingredients are needed to prepare Oats Dates Almond Smoothie.

Ingredients:-

Oats.                   -1/4 cup
Dates.                  -8
Almond /Badam. -10
Boiled chilled milk.-1/4 cup
Water.                    -1cup

Method:-

Soak almond /badam in sufficient water overnight. Peel and remove the skin of soaked almond /badam and chop it into small pieces. Remove the seeds of date and chop into small pieces.

1). In a vessel boil 1 cup of water. Add oats and chopped dates into the boiling water and cook on medium flame.

2). Switch off the flame and allow the cooked oats dates mixture to cool.

3). Once cooled add cooked oats dates mixture, chopped almond and 1/4 cup of chilled milk into the mixie jar.

4). Blend together oats dates mixture, chopped almond and milk till smooth.

5). Pour the oats dates almond smoothie into the serving glass.

6). Add few chopped almond pieces on the top of the oats dates almond smoothie.

Very tasty and healthy Oats Dates Almond Smoothie is ready to serve.

Kokum Pepper Rasam

 Kokum Pepper Rasam recipe is given below with step by step photos. Kokum pepper rasam is a very tasty and easy to prepare healthy rasam made with dry kokum peels, black pepper corns, cumin seeds and garlic cloves and can be served with rice. 

The following ingredients are needed to prepare Kokum Pepper Rasam.

Ingredients:-

Dry Kokum Peels. -1/4 cup
Black pepper corn.-1tbsp
Cumin seeds.        -1tbsp
Turmericpowder.   -a pinch
Jaggery grated.    -1tbsp
Water.                   -3cup
Salt.                      -to taste

For Seasoning:-

Mustard seeds. -1/2 tsp
Cumin seeds.    -1/4 tsp
Dry red chilly.   -1broken into pieces.
Garlic cloves.    -3 crushed
Curry leaves.    -few
Oil.                   -1tsp

Instructions:-

1). Wash and soak dry kokum peels in 2 cups of warm water for 1hour to make it soft. Squeeze the soaked kokum peels in water and extract kokum juice and keep aside.

2). Heat a pan and dry roast black pepper corn and cumin seeds for 2 minutes on low flame. Crush the roasted pepper corn and cumin seeds together to a coarse powder. Keep aside the roasted and coarsely crushed pepper cumin powder.

3). Slightly crush garlic cloves with skin. Broke 1 dry red chilly into 2 pieces. Keep them on a plate along with few curry leaves.

Method:-

1). In a wide bottom pan pour the squeezed kokum juice. Add grated jaggery, required salt, a pinch of turmeric powder and 1cup of water into the pan. Mix well and boil on low flame.

2). Add roasted and crushed pepper cumin powder into the pan.

3). Mix well and boil the kokum rasam on low flame and switch off the flame.

4). Heat 1tsp oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add slightly crushed garlic cloves with skin, broken dry red chilly pieces and few curry leaves into the pan and fry in oil. Switch off the flame.

5). Pour the above seasoning into the kokum rasam in the pan and mix well.

Very tasty, healthy, little sweet and little tangy Kokum Pepper Rasam is ready to serve hot with rice. 

Channa Masala / White Chickpea Curry

Channa masala is a very tasty and easy to prepare chickpea curry made with white chickpea/ kabuli channa and can be served with jeera rice, roti, chapathi or paratha.

The following ingredients are needed to prepare Channa Masala / White Chickpea Curry.

Ingredients:-

White chickpea /Kabuli channa.- 1 cup
Onion.                                -1big
Tomato.                              -2
Ginger.                                -small piece
Garlic cloves.                      -3
Turmeric powder.                -1/2 tsp
Kashmiri chilly powder.      -1tsp
Coriander powder.                -2 tsp
Cumin powder/jeera powder.-1tsp
Amchur/dry mango powder. -1tsp
Garam masala.                      -1tsp
Tandoori masala.                   -1tsp
Cumin seeds.                         -1tsp
Bay leaf.                                -1
Cinnamon.                            -1 piece
Cloves.                                  -3
Cardamom.                            -2
Star anise.                              -1
Kasoori methi.                       -2 tsp
Coriander leaves.                   -hand full
Salt.                                       - to taste
Oil.                                         -2 tbsp
Ghee.                                      -1tbsp
Water. - if required to adjust consistency.

Instructions:-

1). Wash and soak white chickpea / kabuli channa overnight. Drain the soaked white chickpea and pressure cook adding enough water for 4 whistles or until soft. Separate 1/4 cup of cooked white chickpea / kabuli channa and grind to a smooth paste and keep aside the ground channa paste. Keep aside the remaining cooked white chickpea /kabuli channa along with cooked water.

2). Peel and crush ginger and garlic cloves together. Chop onion into small pieces. Puree tomatoes. Chop coriander leaves. Keep aside.

Method:-

1). Heat 2 tbsp oil and 1tbsp ghee in a wide bottom pan and add bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds and saute well.

2). Add chopped onion and saute well until light brown. Add crushed ginger garlic mixture and saute well until the raw smell goes.

3). Add turmeric powder, kashmiri red chilly powder, coriander powder, cumin powder /jeera powder, garam masala and saute well.

4). Add pureed tomato and saute well until oil separates and tomato is well cooked. Add cooked white chickpea /kabuli channa along with cooked water and mix well.

5). Add amchur /dry mango powder, tandoori masala and mix well. Cover and cook for 2 minutes. Once boiled add the ground channa paste and mix well (this will thicken the gravy).Adjust water accordingly for gravy.

6). Crush kasoori methi between your hands and put it in the chickpea curry. Add required salt and chopped coriander leaves and mix well. Cover and cook the chickpea curry for 5 minutes on low flame and switch off the flame.

Very tasty Channa Masala / White Chickpea Curry is ready to serve hot with jeera rice, roti , chapathi or paratha.

Kappa Varattiyathu / Tapioca Stir Fry

Kappa Varattiyathu is a very tasty and easy to prepare tapioca stir fry adding shallots, coconut bits and coconut gratings.

The following ingredients are needed to prepare Kappa Varattiyathu / Tapioca Stir Fry.

Ingredients:-

Tapioca /kappa. -500 gm
Shallots.             -5
Coconut grated. -1/2 cup
Coconut bits.     -1/4 cup
Dry red chilly.    - 4
Curry leaves.      -few
Cumin seeds.      -1tsp
Mustard seeds.    -1tsp
Turmeric powder.-1/4 tsp+1/4 tsp
Salt.                     - to taste
Coconut oil.         -2 tsp

Instructions:-

Cut and remove the outer skin of tapioca/ kappa and chop it into medium thick pieces.Wash the chopped tapioca pieces 2 to 3 times in water, In a cooking vessel boil tapioca pieces in sufficient water adding 1/4 tsp turmeric powder and required salt. Switch off the flame. Drain water completely from cooked tapioca pieces and keep aside. Chop shallots into thin lengthy slices and keep aside.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan and splutter mustard seeds and cumin seeds.

2). Add dry red chilly and curry leaves into the pan and saute in oil.

3). Add thinly chopped shallots and saute well. Add coconut bits and saute well.

4). Add cooked tapioca and 1/4 tsp turmeric powder into the pan and mix well.

5). Add grated coconut and mix everything. Switch off the flame and transfer the kappa varattiyathu / tapioca stir fry to a serving plate.

Very tasty Kappa Varattiyathu / Tapioca Stir Fry is ready to serve with mango chutney.

Dal Fry/ Chana Dal Tadka

Dal fry /Chana dal tadka is a very tasty and easy to prepare curry made with chana dal and potato and goes well with jeera rice, roti, chapathi or paratha.

The following ingredients are needed to prepare Dal Fry / Chana Dal Tadka .

Ingredients:-

Chana dal.           -1/2 cup
Potato.                 -1
Onion.                  -1/2
Tomato.                -1/2
Ginger chopped.   -2 tsp
Garlic chopped.    -1tbsp
Green chilly.         -2
Dry red chilly.       -2
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/2 tsp
Asafoetida.            -1/2 tsp
Cumin seeds.         -1tsp
Lemon juice.         -1lemon
Salt.                       -to taste
Coriander leaves.   -few
Coconut oil.           -2 tbsp

For Seasoning:-

Mustard seeds.       -1tsp
Red chilly powder. -1/2 tsp
Ghee.                      -1tsp

Instructions:-

Wash and soak chana dal in water for 40 minutes.Remove the outer skin and chop potato into small pieces. Drain and pressure cook soaked chana dal along with chopped potato, 1/4 tsp turmeric powder and required water for 2 whistles on medium flame. Keep aside the cooked chana dal potato mixture along with little cooked water. Slit green chilly. Finely chop onion. Finely chop coriander leaves.Keep aside.

Method:-

1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter cumin seeds. Add dry red chilly and chopped garlic cloves into the pan and saute well till garlic turns brown. Add asafoetida and saute well.

2). Add slit green chilly and chopped ginger into the pan and saute well. Add finely chopped onion and saute well till onion turns light brown.

3). Add turmeric powder, red chilly powder and finely chopped tomato into the pan and saute well till tomato becomes soft.

4). Add required salt, cooked chana dal potato mixture along with little cooked water into the pan. Mix well and boil on low flame.

5). Add finely chopped few coriander leaves and mix well. Add lemon juice of one lemon and stir well. Switch off the flame.

6). Heat 1tsp ghee in a small pan for seasoning and splutter mustard seeds. Add red chilly powder and stir well. Switch off the flame and pour the seasoning into the dal fry and mix well.

Dal Fry / Chana Dal Tadka is ready to serve with jeera rice, roti, chapathi or paratha.