Nutty Brinjal Rice

Ingredients:

• Basmati rice – 100 g
• Water – 200 ml
• Split channa dal – 1 Table spoon
• Black gram seeds - 1 Table spoon
• Cumin seeds – 1 Table spoon
• Coriander seeds – ½ Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Sesame seeds – ¼ Tea spoon
• Dried Red chili – 1
• Ground nut – 1 Table spoon
• Brinjal  (large) – 1
• Onion (small lemon size) – 1
• Mustard seeds
• Oil – 3 Table spoon
• Asafoetida - Pinch
• Curry leaves – few
• Salt to taste
• Coriander leaves
• Roasted cashews and ground nuts – 2 Table spoons

 Method:

• Soak rice in water for about 20 mins. Cook rice with 200ml water and keep it aside.
• Chop onion and brinjal into small pieces.
• Dry roast split channa dal, black gram seeds, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, ground nut, asafoetida and red chili.
• Grind them into course powder.
• In a vessel, heat oil. When the oil is in medium heat add mustard seeds. When they pop up add onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add brinjal and Sauté till it is done (don’t mash brinjal pieces).
• Add ground mixture and toss them well.
• Add cooked rice and mix thoroughly by not breaking rice.
• Adjust salt and sprinkle roasted cashews and ground nuts.
• Garnish with coriander leaves.

Swiss Chard Paruppu Kuzhambu

Ingredients:

• Swiss chard -1 bunch
• Toor dal – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Cook toor dal with water and keep it aside.
• Chop swiss chard, onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add swiss chard, tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add cooked toor dal, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• It can be served with plain rice, chapati or bread.

Sola Paniyaram and Onion Chutney

Sola Paniyaram:
Ingredients:

• Idly rice – 100 g
• Whole black gram seeds – 50 g
• Fenugreek seeds – ¼ Table spoon
• Sorghum seeds – 100 g
• Water
• Salt
• Onion – 2
• Oil

 Method:

• Soak idly rice (about one hour), sorghum seeds (about two hours), black gram and fenugreek seeds (together about one hour) and grind them with required amount of water in a wet grinder like for making idly.
• Add salt and allow it to ferment for about 6- 8 hrs or whole night in room temperature.
• Chop onion and mix with the batter.
• Heat a non – stick paniyaram pan and pour a spoon full of batter into each hole. Cook until it is done (cook both the sides in medium flame).

 Onion Chutney:
 Ingredients:

• Onion – 1
• Tamarind – 3 Table spoon
• Black gram seeds – 1 Table spoon
• Split channa dal - 1 Table spoon
• Dried red chilies – 2
•  Salt
• Curry leaves –Few
• Asafoetida – Pinch

 Method:

• Heat a table spoon of oil in a pan. Add black gram, split channa dal, curry leaves, asafoetida and red chili. Fry till they are slightly brown in low flame. Keep it aside.
• Then fry chopped onion in the same pan till they are slightly brown and allow it to cool.
• Grind them with salt and tamarind paste.

Sunshine Award

I sincerely appreciate Hari Chandana, Neetz, Sathya Sridhar, Pavithra and Anu  for passing this beautiful award.

I would like to share this award with Uma Sushanth, Aruna Manikandan, Supriya Shenai, Priya, Sook, Gulmohar, Priya,  Ayesha Dileen, Priya Raj, Shahana Baker, NS, Nithu Bala, Nithya, Latha and Simply Life

To the award winners,


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Snap Peas Poriyal

Ingredients:

• Snap Peas – 400 g
• Onion – 1
• Oil – 1 Table spoon
• Mustard seeds – ¼ Tea spoon
• Split channa dal – ½ Table spoon
• Red chili powder – ½ Table spoon
• Grean chilies - 2
• Turmeric powder – ¼ Tea spoon
• Crushed garlic cloves - 1 Tea spoon
• Grated coconut – 2 Table spoon
• Curry leaves – few
• Salt – as needed  

Method:

• Wash and trim a bit on both ends of snap peas.
• Then cut them into one inch pieces.
• Chop onion into small pieces.
• In a pan heat oil and add mustard seeds. When they pop up add split channa dal and fry for few seconds.
• Add onion, crushed garlic and a pinch of salt. Fry until onion becomes transparent.
• Add curry leaves, snap peas, green chilies, red chili power and turmeric powder. Toss them well. Adjust the salt and close the lid. Cook until it is done. The content will cook by using water in snap peas. So no need to add additional water for cooking.
• Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.

Baby corn and Paneer Curry

Ingredients:

• Canned Baby corn – 1 (400 g)
• Paneer – 1 pack (400 g)
• Onion – 2
• Tomato – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Roasted cashew – 5 nos
• Roasted ground nut – 10 nos
• Coriander leaves
• Oil
• Mustard seeds

Method:

• In a vessel, heat one table spoon of oil. When the oil is in medium heat add one chopped onion and chopped tomato. Sauté till they are slightly mashed.
• Grind them with roasted cashews and ground nuts.
• In an another vessel heat one table spoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, ground mixer, chili powder, coriander powder and kasthoori methi. Toss them and add canned baby corn and paneer cubes. Add required water for the gravy and cook until they are done.
• Garnish with coriander leaves.

 Note:

• It is a kid’s friendly dish.
• It can be served with chapati, puri, bread, rice and dosa.

Nutty Capsicum Rice

Ingredients:

• Basmati rice – 100 g
• Water – 200 ml
• Split channa dal – 1 Table spoon
• Black gram seeds - 1 Table spoon
• Cumin seeds – 1 Table spoon
• Coriander seeds – ½ Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Sesame seeds – ¼ Tea spoon
• Dried Red chili – 1
• Ground nut – 1 Table spoon
• Capsicum – 1
• Onion (small lemon size) – 1
• Mustard seeds
• Oil – 2 Table spoon
• Asafoetida - Pinch
• Curry leaves – few
• Salt to taste
• Coriander leaves
• Roasted cashews and ground nuts – 2 Table spoon

Method:

• Soak rice in water for about 20 mins. Cook rice with 200ml water and keep it aside.
• Chop onion and capsicum into small pieces.
• Dry roast split channa dal, black gram seeds, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, ground nut, asafoetida and red chili.
• Grind them into course powder.
• In a vessel, heat oil. When the oil is in medium heat add mustard seeds. When they pop up add onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add capsicum and Sauté till capsicum is half done.
• Add ground mixture and toss them well.
• Add cooked rice and mix thoroughly by not breaking rice.
• Adjust salt and sprinkle roasted cashews and ground nuts.
• Garnish with coriander leaves.

Bottle gourd and Horse gram Curry (Suraikkaai Kollu Kuzhambu)

Ingredients:

• Suraikkaai (Bottle gourd) -1
• Kollu (Horse gram) – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Soak kollu (Horse gram) over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little water and grind to course paste. Keep it aside.
• Chop suraikkaai (Bottle gourd), onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add suraikkaai (Bottle gourd), tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add ground kollu, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• Excellent dish for weight loss program and delicious too.
• It can be served with rice, idly, dosa , chapati and bread. 

Cinnamon flavoured Shortbread Cookies

 

Ingredients:

• All purpose flour – 3 cup
• Unsalted butter – 1 cup
• Sugar – 1 cup
• Salt – pinch
• Vanilla essence – 1 Tea spoon
• Cinnamon – 1 Tea spoon

 Method:

• Grind sugar with cinnamon and keep it aside.
• In a large bowl mix ground sugar, butter, salt and vanilla essence.
• Add all purpose flour to this mixture.
• By using our hands mix well and make the dough into disc shape.
• Don’t work too hard with the dough.
• Wrap the dough with a plastic cover and keep it in refrigerator for about an hour.
• Then by using a roller roll out the dough into 1/4 inch thick.
• Cut into small rounds with a cookie cutter and place them in a non stick backing dish.
• Again refrigerate them for about 15 mins to retain their shapes while baking.
• Pre-heat oven at 325 degree F and bake in the middle rack until the cookies are golden brown. 

Fried Mini-chicken Balls

Ingredients:

• Lean ground chicken – 50 g
• Chopped onion – ½ cup
• Ginger garlic paste – 1 Tea spoon
• Curry masala powder – 1 Tea spoon
• Turmeric powder – ¼ Tea spoon
• Coriander leaves – ¼ cup
• Potato - 1
• Grated Carrot – ¼ cup
• Canola oil for frying
• Salt to taste
• Egg – 1
• Bread crumbs
• Mustard seeds

 Method:

• Cook potato with its skin on. Then peel the skin and mash potato with a masher.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add chopped onion and a pinch of salt. Sauté till onion is slightly brown.
• Add grated carrot, ground chicken, ginger and garlic paste, turmeric powder, curry masala powder and salt. Cook until it is done.
• To this add coriander leaves and mashed potato then mix thoroughly.
• Make small balls and keep them aside.
• Beat the egg and soak balls in the egg and coat them with bread crumbs.
• Then keep the coated chicken balls in the refrigerator for half an hour.
• Fry chicken balls in a medium hot oil.