Mixed Vegetable Thoran Recipe

Thoran is one of the most commonly made sidedish in a south indian kitchen. We make it with lots of veggies, this version is my favourite. I combined three veggies in this and it taste just fantastic..Make sure your chop the veggies very finely, a chopper works great for this..

Hope you will try this out and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 15 to 20 mins

Serves: 4 to 6

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - a sprig

Onion - 1 chopped finely

Beetroots - 1 chopped finely

Carrots -1 chopped finely

Beans - 10 chopped finely

Salt to taste

Coconut Oil - 1 tsp

For Grinding:

Coconut - 1/2 cup grated

Dry Red Chillies - 2

Garlic - 2

Cumin Seeds - 1 tsp

Turmeric Powder - 1 tsp

Method:

Take all the grinding ingredients in a blender and crush it coarsely. Set aside.

Heat oil in a pan, add in mustard, urad dal and curry leaves and let them sizzle.

Add in all the veggies and season with salt. Saute for 5 mins till the raw smell leaves from it.

Now sprinkle some water and cover with a lid. Simmer for 5 to 7 mins till veggies are done.

Now add in coconut masala and stir fry for 3 to 4 mins.

Now drizzle some coconut oil and mix well.

Serve

Paruppu Urundai Kuzhambu Recipe

Paruppu urundai kulambu is one of my all time favourite. Mom makes this often, atleast once a week. It is her signature recipe and it is pretty easy to make. This is a combination of coconut and green gram dal. You can make this with yellow moong dal instead of green gram dal too..

Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 25 to 30 mins

Serves: 4 to 6

Ingredients:

For Dumplings:

Roasted Green gram - 1 cup

Coconut - 1/4 cup

Garlic - 4 cloves

Dry Red Chilli - 1

Salt to taste

For Gravy:

Coconut - 1 cup

Dry Red Chilli - 2

Cumin Seeds - 1 tsp

Turmeric Powder - 1 tsp

Salt to taste

Water as needed

Salt to taste

For Seasoning:

Oil - 1 tsp

Mustard Seeds - 1 tsp

Curry leaves - 1 sprig

Method:

Wash roasted gram dal well in water. Take all the ingredient given for dumplings in a blender and add little water and puree till smooth.Make small balls out of it and put it in a plate and set aside.

Now take all ingredients given for gravy to a smooth paste. Set aside.

Heat oil in a pan, add in mustard seeds and curry leaves and let them splatter.

Now add in the coconut masala and pour in water. The gravy should be on thinner side.

Now add salt to taste and mix well. Bring this to a boil.

Once it boils, add in the balls one by one. Don’t add it fast, leave few seconds between each addition.

Now simmer the pan and cook for 6 to 8 mins.

Now the gravy is done.

Serve with rice.

NOTES:

1)Make the gravy little thinner side. So the dumplings cooks when added into the gravy.

2)Add the dumplings slowly into the gravy, leave few seconds between each addition.

3)Don’t stir the gravy as soon as the dumplings is added, else it will melt off.

Ulli Theeyal Recipe - Shallots Curry Recipe

Theeyal is a staple dish in all south indian home. It is nothing but a kuzhambu which has a base of roasted coconut masala and you add any veggies in that. If you dont have any veggie the addition of peeled shallots make this so yummy.

You can add brinjal, drumstick in this too. it will make it so tasty. Will be sharing the many version soon..

Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 35 to 40 mins

Serves: 4 to 6

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Fenugreek Seeds - 1/2 tsp

Shallots - 15

Curry leaves - 1 sprig

Salt to taste

Tamarind - 1 small lime size

Water - 3 cups

For Roasting:

Coconut - 1 cup

Coriander Seeds - 1 tblspn

Dry Red Chilli - 6

Shallots - 3

Curry leaves a handful

Method:

Take tamarind and soak it in 1 cup of water for 10 mins. Squeeze and strain the juice.

Take all roasting ingredients in a kadai. Roast till golden. Cool it and add it to a blender. Puree till smooth.

Heat oil in a kadai. Add In mustard, fenugreek and curry leaves. Let them sizzle.

Now add in shallots and curry leaves. Mix well.

Now add in ground masala, tamarind juice and water. Season with salt and mix well.

Bring it to boil, simmer for 15 to 20 mins till oil floats on top.

Serve.

Tomato Avial Recipe - Thakkali Avial Recipe

This is a simple and quick sidedish you can make with tomatoes. Taste great with mixed with hot rice and ghee. The tangyness of the tomatoes pairs well with rice..

There are so many version of avial which we make, this is basic recipe. Will be sharing more recipes soon..

Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 15 to 20 mins

Serves: 3 to 4

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - a sprig

Onion - 1 small sliced thinly

Tomato - 2 large sliced thinly

Salt to taste

For Grinding:

Coconut - 1/2 cup grated

Cumin Seeds - 1 tsp

Dry Red Chilli - 2

Turmeric Powder - 1 tsp

Method:

Grind all the ingredients given for grinding to a coarse paste. Set aside.

Heat oil in a pan. Add in mustard, urad dal and curry leaves. Let them sizzle.

Add in onions and salt. Saute for couple of min.

Add in tomatoes and little more salt and mix well. Cook covered for 5 mins.

Now add in coconut masala and mix well. Cook for a min more.

Serve.

Ethakka Appam Recipe - Nendrapazham Appam Recipe - Sweet Banana Fritters Recipe

Whenever there is any festival, this is one sweet which we make, it is very simple to make but the taste is so yummy. The main thing is you have to use ripe banana in this which brings the taste of this. Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 1 to 2 min per batch

Serves: 4 

Ingredients:

Ripe Banana - 2

Sugar - 2 tblspn

All Purpose Flour - 1 cup

Baking Soda - 1/4 tsp

Food Colour a pinch

Water - 1/2 cup

Oil for Frying

Method:

Take water,food colour, sugar and baking soda in a bowl and mix well till sugar is melted.

Now add in flour and mix to a smooth batter. Add more water if needed.

Now peel and slice banana into thick slices.

Heat oil for deep frying.

Dip banana in batter and fry in hot oil and fry till golden.

Drain and serve.

NOTES:

1)The more riper the banana, the more taste it will be.

2)The batter has to be little thick.

Tomato Rice Recipe - Thakkali Sadam Recipe

Tomato rice is my all time favourite, i can eat it any time of the day..It is simple to make and so tasty too..Perfect to put in lunch box for kids and adults. It goes great with potato roast.. 

I served it with potato poriyal, onion raita and fried papad..So good..Try it guys..

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Preparation Time : 10 mins

Cooking Time : 35 to 45 mins

Serves: 4

Ingredients:

Oil - 1 tblspn

Ghee - 1 tblspn

Cinnamon - 2 cm piece

Cardamom - 3

Fennel Seeds - 1 tblspn

Onions - 1 large sliced thinly

Tomatoes - 5 large sliced thinly

Green Chillies - 2 slit

Ginger Garlic Paste - 1 tblspn

Turmeric Powder - 1 tsp

Chilli Powder - 2 tsp

Curry leaves - 1 sprig

Salt to taste

Ponni Rice - 1.5 cup

Water - 4 cup

Coconut Milk - 1 cup

Coriander Leaves a handful finely chopped

Method:

Wash and soak rice for 30 mins. Drain and set aside.

Heat oil and ghee in a pressure cooker.

Add in cinnamon, cardamom and fennel seeds. Add in ginger garlic paste and saute for a min.

Add in salt, turmeric powder and mix well.

Add in curry leaves and chillies and saute well.

Add in tomatoes and cook till it turns mushy.

Add in chilli powder and mix well.

Add in drained rice, water, coconut milk, salt and coriander leaves.

Cover and pressure cook for 3 whistle, simmer the flame and cook for 5 mins. Turn off the heat and let the pressure go all by itself. Open the cooker and fluff the rice.

Top with more coriander leaves..

Serve with potato roast, onion raita and papad.

Potato Poriyal Recipe - Potato Roast Recipe

One of the staple south indian recipe, plus a favourite dish of many people across the world. This delicious side dish is so easy to make and taste just fantastic. You can enjoy it with rasam rice, sambar rice, variety rice and even a simple curd rice..Try this at home and you will love it for sure..

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Preparation Time : 10 mins

Cooking Time : 30 mins

Serves: 4

Ingredients:

Potato - 4 boiled

Onion - 1 sliced thinly

Green Chilli - 2 slit

Mustard Seeds / Kaduku - 1 tsp

Urad dal / Ulundu Paruppu - 1 tsp

Curry Leaves - a sprig

Chilli Powder - 2 tsp

Turmeric Powder - 1 tsp

Salt to taste

Oil - 2 tblspn

Coriander Leaves a handful finely chopped

Method:

Boil potatoes, peel the skin off and break into big chunks.

Heat oil in a kadai, add in mustard and urad dal. Saute for a min.

Add in chillies and curry leaves and let them sizzle.

Add in onions, salt and turmeric and saute for 3 to 4 mins..

Now add in the potatoes and toss well in the onion mix.

Simmer the flame and let it cook on low heat for 10 mins or so till it is well roasted.

Now add in chilli powder and toss well..

Finally add in coriander leaves and mix well.

Serve.

Instant Crispy Wheat Dosa Recipe - Gothumai Dosai Recipe

This is one dosa which can be made in a jiffy, so easy to make and taste really good..Very healthy too..Hope you will try this and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 2 to 3 mins per dosa
Serves : 4 to 5

Ingrediants:

Wheat Flour / Atta – 1 cup
Rice Flour / Arisi Mavu – 2 tblspn

Asafoetida / Hing / Kayam - a pinch

Salt to taste
Water as needed
Oil- for frying

For Crushing:
Whole Pepper / Mullu Milagu – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Onion – 1 
Green Chilli – 1 

Curry Leaves a handful

Ginger - 1 tblspn (optional)

Coconut - 2 tblspn gratedCoriander Leaves – 3 tblspn 

Method:

Take pepper and cumin in a blender and crush lightly. Now take this in a bowl.

Add in the remaining ingredients and pulse few times to it is crushed, take it in the same bowl.

Add all the ingredients in except oil and make it into a thin batter. The batter should not be thick it should be watery in consistency.

Now heat a tawa. Spread little oil over it.. Pour a ladleful of batter in it from a height so it spreads thinly.

Drizzle some oil and Cook it for 3-4 mins on one side until the bottom turns little crispy and golden brown.

Flip it over and cook for 2 mins on other side too.

Finish the entire batter like this. Serve it with coconut chutney or sambar.

Chukku Kaapi Recipe - Chukku Paal Recipe - Dry Ginger Coffee Recipe

This is such a wonderful medicinal drink, you can have it when you are not feeling that good.This helps in reducing cold, cough and fever.Palm sugar has lots of iron, dry ginger helps in digestion, coriander seeds relieves from vomiting and pepper is good for cold and cough. Hope you will try this out..

Preparation Time : 5 mins

Cooking Time : 5 mins

Makes : 4 servings

Ingredients:

Dry Ginger - 3 cm piece

Palm Sugar - 1/2 cup

Coriander Seeds - 1 tblspn

Whole Black Pepper - 1/2 tsp

Water - 4 cups

Milk - Room Temp as needed

Method:

Take palm sugar and powder it coarsely and take it in a sauce pan with water.

Now crush dry ginger using a mortar and pestle and add it in the pan.

Crush pepper, coriander seeds and add it into the sauce pan.

Simmer it and keep mixing till palm sugar is melted.

Now bring it to a boil.

Strain it.

Pour it into glasses and serve.

You can take some room temp milk in a glass and pour some of this over it, mix and serve. Never add hot milk to this as it may curdle.

Notes:

1)This is such a wonderful medicinal drink, you can have it when you are not feeling that good.

2)This helps in reducing cold, cough and fever.

3)Palm sugar has lots of iron, dry ginger helps in digestion, coriander seeds relieves from vomiting and pepper is good for cold and cough.
4)You can powder ginger, coriander seeds and pepper in a blender and powder it. You can store it in a container and use as needed