Savory muffin

Vegetable Muffin

 Ingredient

1  onion

1 zucchini

1 carrot

1/2 cup peas

1 cup baby spinach

3 eggs

1 cup plain flour

1/2 cup cooking oil

200 gm of salmon chopped

1/2 tsp salt

1 tsp grounded fresh pepper

Method

Grate onion,carrot and zucchini.

Mix all other ingredients together.

Bake for 30 minutes on 180degree centigrade.

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Lemon pickle

South Indian Lemon Pickle

Ingredients

10 Lemons 

2 lemon's juice 

Rock salt 10tbsp 

4 tbsp red chilli powder 

1 tbsp mustard 

1 tbsp fenugreek seeds 

1 tbsp asafoetida powder 

10 tbsp gingelly oil 

Method

Cut lemons into 6 pieces and discard the seeds.

In a glass bottle add 1 chopped lemon and 1 tbsp of salt.

Follow this process of 1 lemon and salt layer for remaining lemons.

At last add 2 lemon's juice on top and seal tightly.

Let  the bottle in sun for atleat 10 to 15 days.

In hot pan fry fenugreek seeds and asafoetida.

Once the mixture is cooled powder it.

Heat oil in pan add mustard seeds and allow to pop. 

Next add marinated lemon and chilli powder.

Heat lemons for  5 minutes,add the powder and switch off the flame.

Mix and  allow to cool completely in the same pan.

Store in a sterilized glass jar.

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Rasam Powder

Rasam Powder 

1 cup toor dal

1/2 cup cumin seeds

1/2 cup pepper corns

3/4 cup coriander seeds

1 tbsp fenugreek seeds

1 tsp ajwain seeds

1 inch peeled fresh tumeric(optional)

1 cup curry leaves

1 tsp ghee

Method

Fry all ingredients in hot pan on low flame.

It takes at least 20 minutes

Remove from heat, allow to cool.

Powder the mixture and store it in an air tight container.

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Pineapple Kesari

Ingredients 

Rava(semolina) 1 cup

Raw sugar 1 3/4 cup

Ghee 3/4 cup+1 tsp

Pineapple diced 1 cup

Cashew nuts 1/2 cup

Sultanas 1/2 cup

Boiling water 2 1/2 cup

Saffron threads 1 tsp

Salt 1/2 tsp

Cardamon powder 1 tsp

 

Method

 Heat 1 tsp Ghee to fry cashew nuts and sultanas.

Transfer cashew nut and sultanas to a small bowl.(see photo for reference)

Add rava to the same pan and fry for 5 minutes.

Remove rava from heat and add to the same cashew bowl.

Fry pineapples in the same pan for at least 5 minutes on low flame.

Now add the cashew nut, sultanas, rava, sugar, saffron and salt  to the pineapple.

Pour boiling water and stir the rava.

While stirring add ghee.

Put off the flame when the rava mixture turns semi solid.

If the rava is overcooked kesari becomes solid when cools.

Now the tasty pineapple rava kesari is ready.

For plain rava kesari skip pineapple.

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Goat Gravy-muton varuval

 

Ingredients

2 cups of shallots or 4 big onions 

10 curry leaves

2 inch cinnamon stick

2 cardamon seeds

3 cloves

3 garlic cloves

2 inch ginger

1 tsp turmeric powder

2 tbsp chilly powder

3 tbsp coriander powder

2 tbsp cooking oil

salt to taste

1/2 cup coconut milk(optional) 

1 kg goat 

Method

Heat 1 tbsp oil in a pan.

Add onion, cinnamon, cardamon, curry leaves, ginger and garlic.

Cook on low flame until onion becomes transparent.

Now add turmeric, coriander, and chilly powder.

Put off the flame and allow the mixture to cool completely.

Once the mixture is cooled grind it into fine paste by adding some water.

In separate pan or Presser cooker add 1tbsp oil and goat.

Add some turmeric powder and fry further 5 minutes.

Add the onion paste and salt.

Mix thoroughly and allow the goat to cook. 

Once the goat is cooked add coconut milk and cook for further 5 minutes.

Garnish with coriander leaves and curry leaves.

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Vegetable fish curry

 

Ingredients

1 kg Salmon boneless( or Basa fillets)

1 large potato

2 medium size carrots

5 string beans

1 medium size sweet potato

 1 cup peas

1 medium size eggplant

3 tbsp grated ginger(remove skin)

1 tbsp cooking oil

1 tsp red chilly powder

2 tbsp coriander powder

2 cups of coconut milk

salt to taste

 

Peel potato skin and dice the vegetables.

Method

Heat oil and add all vegetables.

Open cook for couple of minutes.

Next add ginger, chilly powder and coriander powder.

Fry for 2 minutes and add 1/2 cup water.

Close the pan and allow the vegetables to cook completely.

Then add coconut milk and fish.

Close the pan and cook further until the fish is tender.

Serve hot with cooked  basmathi rice

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Aloo Paratha -Roti with potato stuffing

Ingredients

2 cups of wheat flour

2 tsp cooking oil

Salt to taste

water to knead the dough.

Extra wheat flour to flat the dough.

For stuffing

5 Cooked potatoes -medium size(peel off the skin)

5 green chilies finely chopped

1 tbsp coriander powder

5 garlic cloves(grate it)

1 tsp salt

2 tbsp of finely chopped coriander leaves.

Butter to fry the roties.

Method

Knead the wheat flour with salt, oil  and water.

Keep the dough aside.

Mash the potato nicely without any lumps.

Add the remaining stuffing ingredient and combine.

Take small ball of wheat dough flat it and keep some potato filling.

Fold it as shown in the picture.

flat it again and fry it with enough amount of butter on hot pan.

Serve it with mango pickle or curd.

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Thalkkali thokku- tomato chutney

INGREDIENTS

2 onions

7 tomatoes

10 garlic cloves

10 curry leaves

1 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp asafoetida powder

2 tbsp gingerly oil

1 tsp turmeric powder

1 tbsp chilli power

1 tsp sugar

salt to taste

coriander leaves finely chopped

Method

Heat oil in pan

Add mustard seeds and allow it to pop.

Next add asafoetida powder, fenugreek seeds, finely chopped onions, garlic  and curry leaves.

Fry until onions become translucent.

In the meantime put the tomatoes in hot water and allow it to boil for 10 minutes.

Once the water is cooled peel off the tomato skin.

Chop them finely without loosing any juice.

Add tomatoes to the onion and keep cooking.

Next add turmeric powder, chilly powder and salt.

Close cook until oil floats to the top.

At last add sugar and garnish with coriander leaves.

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Poosanikaia halwa-white pumpkin halwa-Kasi halwa

Ingredients

1 big white Pumpkin(Remove skin and seeds)

Grate the pumpkin and filter the pumpkin water.

For 1 cup pumpkin(without water) 3/4 cup sugar.

1 tsp saffron(for 1 cup pumpkin) 

1 tsp salt

some shopped cashew nuts

1/2  cup ghee( for 1 cup pumpkin)

Method

Grate and filter the pumpkin with sieve.

Save the filtered water.

Boil the pumpkin water until it reduces half .

Now add the grated pumpkin and cook for further 5 minutes.

Add salt,sugar and saffron.

Mix now and then on low flame.

In sometime the halwa becomes thick and change to golden color.

Now add ghee,cashew nut  and continue to cook.

To check the consistency when you pull your spoon it should leave way to show the bottom of the pan.

Now the Yummy Halwa is ready.

You can make it in large quantity and store it in freezer.

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Ellu thovayal-Sesame seed chutney

Ingredients

1 cup white sesame seeds

1 tsp cumin seeds

1 tsp coriander seeds

3 red chilly

1 inch tamarind 

2 tbsp white Dal

1/2 tsp asafoetida powder

1 tsp coconut oil

salt to taste

1 tbsp shredded coconut.

 Method

Fry sesame seeds until it starts to pop.

keep it aside.

In same pan heat oil.

Once the oil is heated add asafoetida powder, urad dal, red chilly,cumin seeds,coriander seeds and tamarind. 

Fry until the dal changes light brown in color.

Add coconut and remove from heat.

 Grind the dal mix first.

Next add the sesame seeds to this paste with salt with little water and make it into fine chutney.

 

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Karupatti pongal

Ingredients

1 cup raw rice(or basamathi rice)

1/2 cup moong dal

3/4 cup palm jaggery(karupatti)

5 tbsp clarified butter(ghee)

1 tsp cardamom powder

10 raw cashwenut

10 raisins

Salt 1/2 spoon 

method

Heat pan add moong dal and fry until golden brown.

Take away from heat add rice and wash both .

Next cook them with 2 1/2 cups of water.

Mean time powder the jaggery, add 1 cup water.

Heat on low flame until jaggery dissolves.

Filter the jaggery to remove the impurities.

Add the filtered jaggery to cooked rice and mash without any lumps on low flame.

Add 2 tbsp ghee and salt, mix  properly.

Heat remaining ghee on small pan and roast  cashwenut,and raisins.

Add this to rice with cardamom powder. 

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