Mains, Side dish

Indian style Spinach Red Kidney beans (Rajma) stir fry 

Legumes and greens are very popular in the Indian cuisine. We make sundals, add to dals, have it dry or in a gravy. This recipe shows a great combination of Spinach and red kidney beans along with some Indian seasonings. Very simple and nutritious dish packed with the protein of red kidney beans and the much needed vitamins from Spinach. Enjoy this dish on its own as a starter or along with some rice, roti.
Ingredients: serves 3-4

1. Spinach – 400 gms (used 1 bunch)

2. Red kidney beans- use canned or if raw soak it for few hours and pressure cook for 3-4 whistles)- 500 gms

3. Onion- 1 

4. Dry red chilli – 2-3

5. Mustard seeds- 1 tsp

6. Urid dal- 1/2 tsp

7. Oil – 2 tsps

8. Grated coconut- optional to garnish

9. Salt as required
Please watch video for recipe.
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Desserts, snacks

Sugiyan- sweet dal deep fried dumplings 

Sugiyan is a very popular snack in Kerala. Whenever we visit Kerala, while buying tea or coffee from the roadside stalls, this used to be a great accompaniment. There are variations to making this dish by changing the filling or the outer coating. I have tried using both green gram dal and Channa dal, and my personal favourite is the Channa dal filling. It is protein packed and very nutritious. Hope you enjoy this recipe.
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Ingredients: makes ~ 10 Sugiyans
1. Green gram dal or Channa dal- 3/4 cup

2. Coconut grated- 60 gms

3. Powdered Jaggery- 120 gms

4. Cardamom powder- 1/4 tsp

5. Salt- little 

6. Plain flour- 1cup

7. Turmeric powder- a pinch 

8. Water ~1 cup 

9. Oil – for deep frying
Please watch video for the method.

Mains

Neer Dosa- 2 ingredient recipe 

Neer Dosa is a popular Mangalorean dish which is very simple and easy to make. I first heard of it while watching Samayal Samayal show in Vijay TV. Since then wanted to try it out. This recipe shows the addition of coconut to the rice before grinding which is optional. 

Neer means water. As this dosa is made by adding water to the rice batter it is named so. And also this batter needs no fermentation which makes it even more easy. It is so light and fluffy crepes that it will be very silky.

It is usually had for breakfast or tiffin along with chicken curry or it can also be enjoyed with any tasty chutney like coconut chutney, coriander chutney or kurma.
Ingredients (makes ~15 dosas)

1. Any white rice- 1 cup( preferably raw or Sona Masoori)

2. Grated coconut- 1/2 cup

3. Salt to taste 
Please watch video for method.

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Mains

Sura Puttu- Shark fish scrambled with spices

SuraPuttu is a very popular South Indian delicacy especially in the state of Tamil Nadu. This dish is made with steamed shark fish and cooked along with onions, garlic, coconut and green chillies. The taste of this dish will surely find a special place in your heart.This is also a highly recommended dish for lactating mothers as it aids in breastmilk production.
Whatever the reason, this is such a delicious dish that must not be missed.
INGREDIENTS (serves ~4)
1. Shark ( Sura fish) – 500gms

2. Onions- 3-4 medium 

3. Garlic- 8 cloves 

4. Turmeric and salt- little while fish is boiled 

5. Coconut- 1/3 cup

6. Green chilli- 5

7. Coriander powder- 1 tsp

8. Turmeric powder- 1/2 tsp

9. Chilli powder- 1/4 tsp

10. Mustard seeds- 1 tsp

11. Ginger garlic paste- 2 tsp

12. Curry leaves- 1 spring

12. Coriander leaves- little to garnish 

13. Oil- 4 tbsp
Please watch video for recipe.

Mains

Sepankizhangu ( Taro) Poriyal

Sepankizhanku (in Tamil) or Taro is known by different names in different places. It is rich in carbohydrates and dietary fibre including high levels of vitamin A, vitamin C, vitamin B6, vitamin E and folate, as well as zinc, phosphorous, potassium, manganese, magnesium and iron.This recipe shows how to make dry roast of this root vegetable which goes amazingly well with rice and curry. Simple and easy. 
INGREDIENTS (serves ~3)

1. Taro root/ Seppankizhanghu/ Colacasia/ Arvi/Arbi- 500 gms

2. Chilli powder- 1 tsp

3. Turmeric powder- 1 tsp

4. Coriander powder- 2 tsp

5. Asafoetida- a pinch

6. Salt to taste

7. Mustard seeds- 1/2 tsp

8. Oil – 5 tsp( marinade) + 1 tbsp for tempering 

9. Urid dal- 2-3 tsp

10. Cumin powder- 1 tsp

Please watch video for the method:

Mains, Side dish

Spicy Chilli chicken- Indo Chinese style

Chilli Chicken is a very popular dish in all the Chinese restaurants in India. It’s one of the best accompaniment to fried rice or noodles. It is a hot favourite at our home. Enjoy this tasty and mouth watering recipe that can be easily cooked in restaurant style!

Ingredients (serves ~2)

1. Chicken cut (boneless preferred)- 250 gms
For marinade:
a. Chilli powder- 1 tsp
b. Kashmiri chilli powder- 1 tsp
c. Coriander powder- 1 tbsp
d. Corn flour- 1 tbsp
e. Ginger garlic paste- 1 tbsp
f. Egg- 1/2

For gravy base:

a. Onion – 1
b. Green chilli- 3
c. Soy sauce-2 tbsp
d. Chilli sauce- 1 tbsp
e. Ginger- 1 tbsp
f. Corn flour- 1 tbsp
g. Kashmiri chilli powder- 1-2 tsp
h. Spring onions- to garnish
i. Capsicum- 1/4
j. Oil as required for frying and gravy

Method:

  1. Cut the chicken into small pieces.
  2. Add all the ingredients for the marinade to the chicken.
  3. Marinate for minimum 30 mins.
  4. Deep fry the chicken and set it aside.
  5. For the base gravy, first take some oil in pan.
  6. Add the onions,green chilli, ginger and stir well.
  7. Also add the soy sauce, chilli sauce, corn flour mixed in little water.
  8. Combine well. Add little Kashmiri chilli powder to enhance colour and 1/2 glass of water. Check for salt and add if required. Bring it to a thick gravy consistency.
  9. Add the fried chicken, green capsicum and spring onions.
  10. Stir well and yummy Chilli Chicken is ready.
  11. Enjoy with fried rice or noodles.

Video recipe can be found in the link below:

Desserts

Aval (Poha) Payasam 

Today being Krishna Jayanthi, a popular Hindu festival in India, I am sharing a very simple easy to make recipe using Poha ( also called as Aval or flattened rice). I drew inspiration from Raks kitchen for this recipe. I love to add a hint of coconut in desserts which is made using jaggery.

Hope you enjoy the recipe.

INGREDIENTS (serves ~3)

1. Milk- 2 1/4 cup

2. Poha or Aval or Flattened rice ( thick version)- 1/4 cup

3. Ghee- 2 tsp

4. Jaggery – 1/4 cup

5. Cardamom powder- a pinch

6. Cashews and sultanas- few

7. Optional: few saffron threads soaked in little coconut milk.

Method:

1. In a pan, take 1 tsp ghee and fry the cashews and sultanas a little and set it aside.

2. In the same pan, add 1 more tsp of ghee and add the Poha. Stir for a couple of minutes.

3. To this add boiling milk and cook on medium for 5 minutes.

4. Add cardamom powder, saffron soaked coconut milk, jaggery and the fried nuts and sultanas.

5. Stir well and immediately remove from heat to avoid curdling of milk due to the addition of jaggery.

6. Yummy poha or Aval Payasam is ready.

For the recipe making, please watch the video below as well. Also I am launching my new intro in this video. Hope you like it.

Desserts

Rasamalai- sweet milk dumplings Indian dessert 

Rasamalai is one of my most favourite Indian milk sweet. It is a very popular Bengali sweet and I have always bought it from the Indian sweet shop and not tried it at home at all.

And then I landed on this simple to make at home recipe and trust me it will beat the store bought taste and texture. This sweet is made using milk powder instead of the paneer and it saves so much time in the entire preparation. This will be so easy and will surprise on how perfectly it will turn out even if it’s your first time.

Hope you enjoy the recipe too.


Ingredients (makes ~11 rasamalais)

1. Milk- 1 litre

2. Milk powder- 1 cup

3. Sugar- 3/4 cup

4. Baking powder- 1 tsp

5. Plain flour- 1/2 tsp

6. Egg- 1

7. Cardamom pods- 4

8. Saffron threads ( optional)- few 

9. Ghee melted – 1.5 tbsp

10. Pistachios or Almonds- few to garnish  

Method:

1. Boil the milk with cardamom, saffron threads and sugar by stirring well. Simmer for 10 mins.

2. To make the dumplings: Start by taking the milk powder, baking powder and plain flour and sift together. 

3. Add ghee and rub into the milk powder mixture.

4. Add a beaten egg into the above mixture. Combine all and knead it into a dough. Initially it will be sticky but once you keep kneading for around 5- 10 mins , the ghee will ooze out a little and the dough will be perfect to make small balls.

5. Once kneaded, make small balls using your hands and flatten it a bit in your palm. It will double in size once you drop it and cook in the boiling milk.

6. Once all the balls are rolled, bring the milk mixture to a boil and drop all the balls together in one shot.

7. Cook on high for 5 mins and then simmer and cook for a further 15 mins covered.

8. You will notice the dumplings would have puffed up nicely. The milk would have condensed to a thick consistency as well.

9. Switch off and transfer contents to a bowl slowly. Garnish with chopped almonds or pistachios.

10. Bring to room temperature and refrigerate to chill.

11. Yummy rasamalai is to be served chilled. Enjoy the melting in the mouth tasty sweet which will be hard to stop with just one.

Tips:

Prick the dumplings a little before dropping into the milk.

Drop all the balls at the same time for even cooking.
Also you can watch the video recipe on making this tasty Rasamalai below: please also subscribe to my YouTube channel if you like it.

Mains

Easy Homemade Granola

A great tasting and healthy breakfast idea. The best part of making homemade granola is that you can control and choose what needs to be added in the granola. And it is also so simple and easy to put together when you have the ingredients. The measure of the dried fruits and seeds need not be accurate and is only an approximation.

The cooled granola can also be stored in an airtight container for 2 weeks.
Hope you enjoy the recipe!
Don’t forget to subscribe to my channel to see more such recipes.

Ingredients (Serves 3-4)

1. Rolled Oats( not instant) – 2 cups
2. Mixed dry fruits like dates, apricots ~1/4 cup
3. Mixed seeds of choice- sunflower seeds etc – 1/4 cup
4. Mixed nuts of choice- almonds, walnuts etc – 1/4 cup
5. Honey( used manuka)- 1 tbsp
6. Vanilla extract- 1/2 tsp
7. Salt- a pinch
8. Coconut oil( used organic virgin coconut oil) – 2 tbsp

Method:

  1. Preheat oven to 150° C.
  2. Mix all the ingredients listed in a bowl.
  3. Spread the mixture on to a baking tray lined with baking sheet.
  4. Place in the oven for 10 mins.
  5. Remove and allow to cool.
  6. Tasty and delicious granola is ready.
  7. Serve it with yogurt and fruits of your choice.

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Please find below the video recipe:

Mains

Vendakkai Sambar- lentils curry with ladies finger (okra)

Vendakkai (Okra) Sambar- Sambar is a household name and a very popular dish of South India. It is a lentil based curry and goes well with steamed rice, dosa, idli etc. It is super healthy and can be varied by adding different vegetables to bring different taste each time. In this recipe, Okra is the vegetable added, Vendakkai in Tamil. Enjoy the recipe!
Ingredients (Serves 4-5)
1. Okra(vendakkai) – 500 GMs

2. Toor dal – 1/2 cup

3. Fenugreek seeds- 1/2 tsp

4. Turmeric powder while cooking dal( 1/2 tsp), for sambar – 1 tsp

5. Onion 1/2 or shallots- 7 nos 

6. Tomato- 1 medium 

7. Red chilli- 1

8. Garlic- 6 

9. Curry leaves- few

10. Tamarind- small lemon size( soak in 1 cup warm water for 10 mins)

11. Chilli powder- 1 tsp

12. Coriander powder- 1 tbsp 

13. Sambar powder- 1 tbsp, Asafoetida- 1/2 tsp 

14. Mustard seeds- 1/2 tsp

15. Oil and salt as required 

16. Coriander leaves- to garnish 

Please watch video for method