Indian Recipe Corner | Indian Recipe Guide

Vazhaikka Poriyal

2012-05-27T04:30:00.000+08:00

Vazhaikka(Plantain) Poriyal

Ingredients

Onion - 1

Plantain - 1

Green/Red Chilli - 2

Grated coconut - 50g

Turmeric powder - 1 tbsp

Mustard seeds - 1 tbsp

Urad dal - 2 tbsp

Curry leaves - hamdful

Sesame /Sunflower Oil - 2 tbsp

Salt to taste

Method

Peel the thick skin of plantain, wash and cut the plantain into cubes. Soak them in normal water to avoid plantain turning black, Mince the onions, rinse and slice the chillies. Clean and rinse the curry leaves also. Heat the kadai with oil. Once the oil is hot enough add mustard seeds followed by urad dal. Wait till urad dal turns golden brown. Add curry leaves, chillies and onion. Saute well and add turmeric powder. Meanwhile drain the plantain and add to kadai. Add enough salt and mix all ingredients well. Close the lid and with then and then stir, cook till plantain gets soft and breakable. Add grated coconut. Stir well and let it be in flame for 2-3 minutes. Now the poriyal is ready. Transfer to a serving bowl.

The poriyal goes well with all sorts of rice.

Tapioca (Maravllikizhangu) podimas

2012-04-25T13:36:00.000+08:00

Maravallikizhangu podimas

Ingredients

Tapioca - 1

Onion - 1

Green chilies - 2 or 3

Salt as required

Turmeric powder - 1 pinch

Mustard seeds - 1 tsp

Urad daal - 2 tsp

Sunflower oil/ sesame oil - 5 tsp

Handful of curry leaves

Handful of minced coriander leaves

Asafoetida - 1 pinch if required

Method

Tapioca

Tapioca in pieces

Soak the tapioca in water for half an hour to remove the mud covering it. Now peel its skin and rinse it to get a clear appearance cleared of mud. Chop it into cubes. Use a much strong knife as it might be hard to be chopped in cubes.

Heat oil in a pan. Once it is hot, add mustard seeds. Allow it to sputter and then add urad daal. Wait till urad daal turns golden brown, add curry leaves followed by minced onions and chilies. Saute well to let onions turn transparent and add turmeric powder, salt and mix well.

Saute onion, Chillies, curry leaves

Now add the tapioca cubes and add water just to half immerse the cubes in water and close the lid of the pan.

Water added to Tapioca

Give a maximum of 15 minutes duration to get cooked with instant stirring. Garnish with coriander leaves and serve hot.

Note:- Since this is a complete starch stuff, adults could consume it as a whole either as breakfast or dinner.

Also don't forget to check on the health benefits of Tapioca here....

Raddish leaf poriyal

2012-03-16T16:19:00.000+08:00

mullangi keerai poriyal

Ingredients
Mullangi keerai(Raddish leasf) - from 3 raddish
onion - 2
garlic - 3
green chilli - 2
salt to taste
turmeric powder - 1 tbsp
tamarind pulp - 3 tbsp
olive oil - 1/2 tbsp

Method
Rinse the spinach with running water and cut them into pieces. Chop onion, garlic and chilli into long slender pieces. Heat oil in tava. Saute onion, garlic and chilli. Add spinach, turmeric powder and salt. Mix well. Close the lid and allow to cook. When the spinach is half cooked add the tamarind pulp, mix well and close the lid. Allow to stay in low heat for few more minutes and remove from heat. The spinaxch is ready to eat.

As this raddish leaf will be too bitter, tamarind pulp is added. These spinach are rich in calcium so make it a must in diet once in a month.

Check out Health benefits of Radish & its leaves.

Apple Parata

2012-03-09T23:03:00.001+08:00

Ingredients:

Apple Stuff:

Left out apple residue after extracting juice - 1 cup

Turmeric powder - 1 tbsp

Chilli powder - 1 tbsp

salt to taste

Chapathi:

Wheat Flour - 2 cups

Sesame oil - 1 tbsp
Salt - 1 tsp

Water to knead dough

Method:

Add salt, turmeric powder and chilli powder to apple residue, mix well and make it into tiny balls.

Apple residue

Apple residue with salt, chilli powder and turmeric powder

Meanwhile, mix oil, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Place the apple ball in midst of the rolled dough and cover it with the dough and again smear it of with dry flour on the rolling board.

Apple ball placed over the rolled dough

Now heat a pan or griddle. Put the parata on it. Moderately roast both the sides of parata on griddle. If required apply some ghee on both sides.

smear them with dry flour and roll them out on a rolling board

The apple parata is ready to serve.

Apple Parata ready to serve

This type of parata can be given to kids on snack time as they will be enchanted with the sweet flavour of apple in it and is a complete filling diet. And we havent wasted the apple residue left out in blender.

Vegetable aviyal kootu

2012-02-16T14:16:00.004+08:00

Aviyal

Ingredients
chopped carrot, chow chow(chayote), potato, beans, onion - alltogether 300gm
curd - 60 ml
sugar - 5 gm
Paste of 200gm coconut, chilli - 1 and 1 tsp cumin - 30gm
boiled moongdal - 1/2 cup
salt to taste

For seasoning
coconut oil - 5 ml
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Boil all vegetables except onion adding enough water and sugar. Heat oil in tava, fry onions. Add boiled vegetables. Mix well and add cococnut paste. As it boils add boiled dal and salt. At last add curd and mix well. Garnish with tampering.

This dish goes well with rice, chapathi and idli also.

The addition of curd and coconut paste enhances the growth of good bacteria and also soothes the stomach wound or say ulcer. The food is easily digestible and is very nutritious for kids as well as old people.

Ladies finger stir fry

2011-11-12T19:20:00.001+08:00

Ladies finger - stir fry

Ingredients
Baby ladies fingers - 400gm
tomato - 1/2 or a small one
cumin seeds - 1 tspn
dry red chilli - 2 or more to your taste
turmeric powder - 1/4 tspn
salt - to taste
oil - 4-5 tspn ( till seed oil preferred)

Ladies finger - stir fry

Method

Wash the ladies finger and pat dry. Spread on a newspaper to absorb any extra moisture. Meanwhile make a paste of tomato, dry chilli, cumin seeds, turmeric powder in a blender. Once the ladies fingers are thoroughly dry, cut into slit pieces. Heat 2 tspn oil in tava. Add the paste first, with salt. When tomato is much cooked and the raw smell is gone add the vege and mix well. Pour the remaining oil and stir fry then and then. Need not close the lid. Stir fry till the vege is cooked. Serve hot with chapathi or goes well with any sorts of rice.

Noted: Extra care must be taken to not allow any moist in vegetable before cook or it will spoil the flavour of the dish.

Kitchen Maintenance

2011-10-16T15:44:00.000+08:00

Tiring to clean up your refrigerator?

Start with checking what leftovers can be discarded.
Find out which of the bottles of water or sauces are almost empty, or are too old.
Remove the shelves, wash and them.
Clean the outside as well as the inside of the fridge with a soft cloth.
More Kitchen tips....

Capsicum stuffed with Macaroni

2011-08-08T13:05:00.001+08:00

Capsicum stuffed with Macaroni

Ingredients

Macaroni (Different shapes) - 2 cups

Frozen mixed vegetables - 1 cup

Salt to taste

Red Chilli flakes - 2-3 tsps

olive oil - 1 tsp
cheddar cheese - 1 cup
Capsicum - 4-5 depending on the size (Smaller preferred)

Method

Cut the top of capsicum and remove the seeds inside it so that the capsicum is empty and is like a cup. Wash it and keep aside.

Stuff preparation: In a pan bring water to boil. Add salt and olive oil and then add the macaroni of different varieties to it. Allow it to get cooked. Meanwhile in a pan saute the frozen vegetables and keep ready. Once the macaroni is cooked, drain if there is excess water and add them to the vegetables. Add enough salt and chilli flakes. Saute well and the stuff is now ready.

Fill the capsicum with this stuff and close it with cheddar cheese. Microwave in high for 4-5min till cheese melts.

This dish will be fine for dinner and can be attractive to guests especially sudden guests also as this dish can be quickly prepared.

Aval Uppuma (Flaked Rice Uppuma)

2011-07-28T12:56:00.001+08:00

Avul Uppuma

Ingredients:

Aval (Flaked rice)- 1 cup
Big onion - 1
Green chili- 2
Curry leaves- 10
Coriander leaves- few to garnish
Bengal gram dal - 1/2 spoon
Mustard and Urad dal- 1/4 tsp
Turmeric powder- 1/4 tsp
Lemon juice-1 to 2 spoons
Oil - 1 spoon
Salt to taste

Method:

Wash the flaked rice in water. Drain the water immediately as they might get smashed. Steam cook the Aval in a idly cooker or in idly molds for 3-5 minutes and keep aside. Heat Oil in a pan. Add Mustard seeds, Urad dal and Bengal gram. Once it splutters add onion, green chili, curry leaves. Fry till onion turns into golden brown. Then add cooked aval, salt, turmeric powder, lemon juice. Saute it for 2 minutes in low flame.

Flaked rice Uppuma

Finally garnish with coriander leaves and mix well and saute for a minute more. Now its ready to eat. It is mostly taken for breakfast or evening snack as it is a very light meal rich in fibre. It gives lots of calories and satiety and high in carbohydrate. It is also referred as Beaten rice or poha or powa.

Recipes with Mango

2011-05-31T09:53:00.002+08:00

Mango

Being summer, its time for mangoes. There are lots and lots of recipes using mangoes. This is the right time to go for mango recipes. These recipes last for long when refrigerated due to its tangy content.

Mango Jam

Peel off the skin of sourless raw mangoes bring the pieces to boil. Add sugar syrup to it and continue boiling till a paste like texture occurs. Homemade mango jam is ready. Goes well with idly and chapathi.

Aamchur powder

If you have sour mangoes, then grate it and powder it. Homemade Aamchur powder is ready.

Mango Syrup

Smash the boiled skinless mangoes, add equal amount of water and twice the amount of sugar and mix well as on the stove. After sugar melts, allow i to cool and pack in bottles to refrigerate. Homemade mango syrup is ready. For every spoon of syrup, four glasses of water can be added to get an yummy mango juice.

Note: Know the health benefits of mangoes

Spicy egg masala

2011-05-24T22:35:00.001+08:00

Spicy egg masala

Ingredients

Boiled eggs - 4
onion - 1
ginger paste - 2 tsp
salt to taste
garam masala - 1/2 tsp
chilli/pepper powder to taste
oil - 2 tsp

To garnish

corriander leaves - handful
sliced cucumbers
olives

spicy egg masala

Method

Slice the onions lengthy. Slice the boiled eggs. Heat oil in pan. Add onions. Saute it and add ginger paste, salt. Mix well an add sliced eggs. Add garam masala and chilli or pepper powder. Mix well carefully. Allow in simmer for 10 minutes with then and then stir. Can add fennel seeds if required.

Now garnish with corrianer leaves an others. This is a fast recipe to please sudden guests during lunch.

Tip: Wet the knife with cold water before you slice the knife.

Strawberry Smoothie

2011-05-14T11:09:00.008+08:00

Ingredients

Ripen strawberries - 4 cups
Plain yogurt - 1 cup
Fresh orange juice - 1/2 cup
Sugar - 1 tbs

Method

Add the hulled strawberries to a blender. Add the yogurt, orange juice, and sugar. Process it on the high speed till the puree is well-blended. Taste the mixture and sweeten with more sugar, if you wish.

Note: Adding orange juice enhances the taste of smoothie. This is a quick recipe of 15 minutes to refresh your day.

Egg salad

2011-05-05T22:33:00.001+08:00

Egg salad

Ingredients

Boiled eggs - 2
Capsicum as cubes - 1 cup
Baby corn - 4
virgin olive oil - 1 tsp
salt to taste
pepper to sprinkle
mint leaves to garnish

Method

Slit the boiled eggs into thin slices. Before cutting egg, wet the knife to have perfect slices. In a pan, add olive oil and then add capsicum and slit baby corns to it. Stir well for a minute and remove off from stove. Mix eggs along with. Sprinkle salt and pepper. The salad is ready to eat.......

Mango rice

2011-04-11T11:11:00.003+08:00

Mango Rice with yam fry

Ingredients

Green Mango - 2
Basmati rice - 1 cup
red chilli - 3
salt to taste
gingelly oil - 8 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch
urad dal - 3 tsp

Method:

Rinse and cut the mango ino small pieces and grind it coarsely along with two red chillies. Keep aside. Pressure Cook basmati rice (1 cup rice - 2 cups water). In a pan , heat oil, add musturd seeds, curry leaves. when it spurts add urad dal and red chilli. When Urad dal turns red add the coarse mango paste to it. Add salt. Mix well and simmer the flame. Closing the lid is recommended. When oil starts coming out, add the cooked rice to it and mix well. Tangy and spicy mango rice is ready to serve. Serve hot with any hot chips like potato, tapioca. I used deep fried yam as its side.

Egg mini balls - Muttai Panyaram

2011-04-07T11:00:00.000+08:00

Egg mini balls

Ingredient

Egg - 6
onion - 2 ( big in size)
green chilli - 3-4
turmeric powder - 1 tsp
salt to taste
corriander leaves - handful
corn flour - 1 tsp
oil - to saute

Method:

Chop onions, chillies, corriander leaves into finer pieces. Mix all the ingredients in a bowl till white and yellow are mixed well in equal consistency. Heat the paniyara kal. Add a bit of oil to all cups and add the batter like mix in each cup. Then and then turn it out till it is roasted on all sides.

This is a quick meal and can be served hot to immediate guests also.

Vallarai paruppu masiyal

2011-04-01T10:38:00.007+08:00

Vallarai paruppu masiyal

Ingredients

moong dal - 150 gm
vallarai spinach - 50gm
shallots - 8
tomato - 2-3
tamarind pulp - a cup
gingelly oil - 1 cup
salt to taste
turmeric - 1 tsp
sambar powder - 5 tsp
cumin seeds - 1 tsp
garlic cloves - 3

To Tamper

sesame oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method:

Cook moongdal in pressure cooker and keep aside. When it cooks, smash it slightly. Clean and rinse the spinach leaves. In a pan add a spoon of water and bring the leaves to get half - cooked closing the lid of pan. Allow it to cool. Meanwhile, rinse tomatoes and make a paste of tomato, cumin seeds and garlic cloves. Keep aside. Now peel the skin of shallots and rinse it. Cut it into smaller pieces.

Heat some oil in tava. Once the oil is warm, add shallots. Stir till they split, now add the tomato, cumin, garlic paste with salt and turmeric. Stir well till the paste sets separating oil from it. Add sambar powder to it and mix well. Make a paste of the half-cooked spinach and add to it. Mix well and close the lid. Stir then and then. After you sense the aroma of spinach with cumin flavour add the cooked dal and tamarind pulp. Mix well. Close the lid. Allow to cook for 10 more minutes. The dish is ready. Tamper and garnish it with curry leaves.

The dish goes well with rice adding a spoon of ghee. This is a great healthy masiyal for kids and is recommended to feed them atleast once in a month. View the health benefits of Vallarai spinach for reference....

Note: The tamarind pulp can be replaced by coconut paste also. Both of them aid to avoid the bitterness of the spinach.

Cheeni pala(unripe Jackfruit) curry

2011-03-10T18:36:00.002+08:00

Cheeni pala curry

Ingredients
unripe jack fruit - 500g
onion - 1
turmeric powder - 1 tsp
curry masala powder - 2-3tsp
chilli powder - 1 tsp
salt to taste
oil - 5 tsp

Unripe Jack fruit

Method

cheeni pala curry

Apply oil to hand and cut the unriped jackfruit into small pieces. It is recommended to apply oil to hand while cutting as the vegetable will be sticky and pricky. The vegetable holds tender seeds within its clusters which are smoother enough to be cut. Cut the onions into big slices. Heat oil in pan. Add onions and saute it. Now add the vegetable, salt, turmeric powder, chilli powder and curry masala powder. Mix well. Close the lid of pan and simmer the stove. It takes 10 -15 minutes to get cooked. Stir then and then. Garnish with corriander leaves finally.

This type of curry tastes like mutton and is a feast to veggie lovers. Nutional benefits of unriped jackfruit can be learned from here....

Natural ways to clean kitchen stains

2011-03-06T15:24:00.000+08:00

Cleaning burnt pans: Place a few spoons of baking soda with a squirt of diswashing liquid in the pan and then fill it with water to a depth of 3cm. Bring the water to boil and let it cool. It will be easy to remove burnt bits after.
Sluggish sink drains: Pour half a cup of baking soda into the drain, followed by half a cup of white vinegar. Cover the drain to allow the liquids to foam then pour in eight cups of hot water. The drains should flow easier. Do not combine this method with any commercial cleansing agents.
Encrusted faucets and taps: Use half a lemon to rub over lime and mineral encrusted areas. Leave for a while and scale will be easy to remove.
Stained marble tops: Rub lemon(even used one) over the stained counter tops to remove the dirts and stains before you throw it.

Snakegourd curry with Brolotti bean

2011-02-09T15:25:00.001+08:00

Snakegourd curry with Brolotti bean

Ingredients

snakeguard - 500g
brolotti bean - 200g
salt to taste
turmeric powder - 1 tsp

For Paste

gratted coconut - 100g
green chilli -1 or more ( to your taste)
cumin seeds - 1 tsp

To Tamper

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Asafoetida a pinch

Method:

Rinse and slit the gourd. Remove the seeds and cut into small pieces. meanwhile on the other side, wash and soak the brolotti for an hour and steam or 1 whistle and keep aside. Now in a pan half cook the gourd and add the bean to it. Add salt and turmeric powder. Mix and stir in low flame. Close the lid of pan and allow to cook for 5 min. and add the coconut, chilli, cumin paste. Mix and stir well. Again close the lid and cook for 5 min or more till the paste sticks to the vege. In a small pan tamper the given tampering ingredients and pour over the dish. Mix and is now ready to serve. This curry is same as doing the snakegourd kootu with raw channa dal.

Goes very well with rice, chapathi and is a nutritious diet due to addition of brolotti bean.

Eager to know the health benefits of brolotti bean? Go ahead to click here...

Note: For this type of 'kootu' oriented dish, coconut oil serves best to tamper as it excels the taste more...

CCM Medley thuvaiyal

2010-10-15T14:11:00.001+08:00

C- Corriander C- Curry M- Mint Medley thuvaiyal

Ingredients

corriander leaves - 1 cup

curry leaves - 1 cup

mint leaves - 1 cup

corriander seeds - 3 tsps

channal dal - 1 tsp

jeera - 1 tsp

pepper - 1 tsp

asafoetida - 1/2 tsp

fenugreek - 10 seeds

red chilli - 2-3

gingelly oil - 3 tsp

sal to taste

Method

Heat the pan with 1 tsp of oil and roast all the ingredients except the leaves. After a good saute before they turn dark brown, remove them from pan to a plate and let it cool. In the same pan now add the rinsed leaves and fry in low flame till the leaves shrinks and colour changes to dark green. Now remove them from pan to a plate and allow it to cool. Now grind the roasted ingredients except the leaves. After a coarse grind add the leaves also and grind alltogether. Add enough salt and mix well.

After you transfer to a owl add 2 tsp of gingelly oil over it to give additional flavour. This thuvaiyal goes well with pot of hot rice or idly or also as a spread in bread.

Note:

Health Benefits of Corriander Leaves

Health benefits of Curry leaves

Health benefits of Mint leaves

Peerkangai sorakkai puli kootu - Ridgegourd bottlegourd Gravy

2010-10-01T15:54:00.001+08:00

peerkangai sorakkai puli kootu

Ingredients
ridge gourd - 3
bottle gourd - small - 1
shallots - 8
tomato - 2
garlic - 8 pieces
chilli - 1-2 on your taste
turmeric powder - 1 tsp
sambar powder - 3 tsp
salt to taste
gingelly oil - 4 tsp
Tamarind pulp - 50 ml
coconut milk - 5 tsps

To Tamper

gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Peel the skin of ridge gourd and bottle gourd, remove its seeds, rinse off and cut into tiny pieces. Cut shallots , garlic and tomato also into tiny pieces. Slit chilli into two. Heat oil in tava. Add shallots and garlic. allow shalots to slit and then add tomato. Add salt and allow tomato to get smashed. Now add turmeric powder, sambar powder. Mix well and allow till oil seperates and now add the vegetables. Add little water as ridgegourd itself will let out water. Close the lid. Stir then and then till the vege gets cooked. Add tamarind pulp. Leave for 2-3 boils and add coconut pulp. again leave for 2-3 boils. Check the salt and then tamper it. This gravy stands on the flavour of ridge gourd and is very tasty as a side for Idli and also rice.

Note: Bottlegourd can be replaced by prawns also.

Mushroom masala dosa

2010-09-23T08:53:00.001+08:00

mushroom masala dosa

For dosa
Dosa recipe

For mushroom masala

Ingredients
button mushroom - 6 pieces
onion - 2 big pieces
oil - 2 tsp
chilli powder - 1 tsp
salt to taste
turmeric powder - 1 tsp
curry leaves to tamper

Method

Soak the mushroom in water for 10 minutes to get its dirt removed. rinse well and fine chop it into very tiny pieces. Also fine chop onions. Heat oil in tava. Add curry leaves. When it is roasted add onions. Stir well till onion splits and add mushroom. Add salt, chilli powder and turmeric powder. Mix well and close the lid. Once the mushroom sweats open the lid, stir again and keep on stirring with lid open till they get roasted and there is no water. The stuff is now ready to keep in dosa.

Heat the dosa pan. When the pan is hot enough, pour the dosa batter and spread it in circular motion till it is a thin layer. Apply gingelly oil and place the stuff in the center as a diagonal to the dosa circle and close the lid of dosa pan till cooked. Open and remove the dosa by carefully rolling over the stuff. This dosa goes very well with corriander chutney or green all purpose chutney.

Tips:

Sometimes dosa refuses to come out of its pan. For crispy and easy removal these tips can aid you.

When dosa pan is hot enough, add a spoon of gingelly oil and a spoon of salt. spread it all over the pan. Allow for a second and wipe off and then pour batter.
When dosa pan is hot enough scrub the pan with half onion well and then pour batter.
When dosa pan is hot enough scrub the pan with half potato well and then pour batter.
When dosa pan is hot enough add a spoon of gingelly oil and add spit ladies finger and fry for 1-2 minutes for more crispy dosa.
When dosa pan is hot enough scrub it with a ball of tamarind.
And gingelly oil is always preferred by me for dosa for its flavour and aroma.

Creamy Tomato Soup - easy to cook recipes

2010-09-23T08:28:00.001+08:00

Creamy Tomato Soup

Ingredients

Tomato - 1
cumin seeds - 1 tsp
pepper - 1 tsp
turmeric powder - 1 tsp
salt to taste
water - 2 cups
whipped cream - 3 tsp
minced lettuce - handful
minced carrot - handful
mint leaves to garnish

Method

Blend tomato in a mixer along with cumin seeds and pepper. Bring the paste to boil in a pan with water. Add salt, turmeric powder. Allow till foam appears and boils well. Off the stove. Transfer it to a bowl. Add cream and garnish with lettuce, carrot and mint leaves. This creamy soup is very favourable for kids and give them as soon as they are back from school before going for dinner.

Apple pakkoda - Easy to cook snacks

2010-09-20T09:25:00.001+08:00

Ingredients
grated apple - 1/2 cup
gram flour - 1/2 cup
sooji - 1/4 cup
rice flour - 1 tb spoon
chilli powder - 1/2 tsp
oil to deep fry
salt to taste

Method
Except oil mix all the ingredients in a bowl with little watter to make a thicj batter. Make it into small balls. Heat the oil in pan and deep fry it. Yummy nutirtious evening snack for tea is ready. If you want more spice add more chilli powder.

Paruppu keerai masiyal

2010-09-17T20:04:00.003+08:00

Paruppu keerai masiyal

Ingredients
spinach ( thandu keerai) - 1 pkt (of 25-30 stems in a bunch)
thoor dal, moong dal - 1/2 cup each
garlic - 6-8 pieces
shallots - 10
tomato - 2
sambar powder - 3 tsp
turmeric powder - 1 tsp
salt to taste
cumin powder - 1/2 tsp

To Tamper
gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Rinse the spinach in running water. Drain and check for any worm infected leaves. Remove them. Eliminating the thich part of stem, cut the spinach into small pieces. Chop shallots and garlic into small pieces. In pressure cooker rinse the dal and add 2 cups of water to it. Also add the spinach, chopped garlic, shallots and turmeric powder. Smash the tomato in hands and add as such. Mix well and pressure cook for 2 whistles. Allow the steam to settle and open the lid. smash the cooked ingredients coarsely. Add sambar powder, cumin powder and salt. Bring it to boil. And tamper it. This type of parrupu keerai masiyal is very healthy and is a must along with meals once a while in a weak.

Indian Recipe Corner | Indian Recipe Guide

Vazhaikka Poriyal

Ingredients

Method

Tapioca (Maravllikizhangu) podimas

Ingredients

Method

Note:- Since this is a complete starch stuff, adults could consume it as a whole either as breakfast or dinner.

Raddish leaf poriyal

Apple Parata

Vegetable aviyal kootu

Ladies finger stir fry

Kitchen Maintenance

Capsicum stuffed with Macaroni

Aval Uppuma (Flaked Rice Uppuma)

Recipes with Mango

Spicy egg masala

Ingredients

To garnish

Method

Tip: Wet the knife with cold water before you slice the knife.

Strawberry Smoothie

Egg salad

Mango rice

Egg mini balls - Muttai Panyaram

Vallarai paruppu masiyal

Cheeni pala(unripe Jackfruit) curry

Natural ways to clean kitchen stains

Snakegourd curry with Brolotti bean

﻿Ingredients

For Paste

To Tamper

Method:

Note: For this type of 'kootu' oriented dish, coconut oil serves best to tamper as it excels the taste more...

CCM Medley thuvaiyal

Peerkangai sorakkai puli kootu - Ridgegourd bottlegourd Gravy

Mushroom masala dosa

Creamy Tomato Soup - easy to cook recipes

Ingredients

Method

Apple pakkoda - Easy to cook snacks

Paruppu keerai masiyal

Ingredients