Idiyappam

Idiyapam is a special dish prepared in Kerala and also in some parts of Tamil Nadu and Coastal areas of Karnataka.It is also called noolappam/ noolputtu from the word for nool or noolu in the major four languages in southern part of India, but is most commonly known as idiyappam or string hoppers. Known as Semige in Coastal areas of Karnataka.  It is made of rice flour or wheat flour. It is generally served as the main course at breakfast or dinner together with a curry.

Ingredients:

1. Rice Flour - 1 cup
2. Water - 1 cup
3. Salt
4. Oil to grease idly plates

Method :

• Bring the water to boil
• Add salt and boiling water to rice flour and knead it nicely to form a smooth dough.

• Add little of the above dough into the chakli tool.
• Smear oil to the idly plates and press some of the dough into the idly plates.

• Steam these for 5 to 10 mins. Idiyappam is ready to have. Serve hot with coconut chutney/ Vegetable kurma.

Vegetable Kurma :
Vegetable Kurma/ Coconut Chutney will be the best side dish for the idiyappam.

Ingredients:

1. Beans - 1/4 cup
2. Carrot - 1/4 cup
3. Cauliflower(Gobi) - 1/4 cup
4. Bell peppers - 1/4 cup
5. Potato - 1/4 cup
6. Green peas ( Frozen/Soaked overnight) - 1/4 cup
7. Onion - 1
8. Ginger garlic paste - 1 tsp
9. Coriander powder - 1 tsp
10. Green chilly - 3
11. Coriander leaves - 5 to 6 strands
12. Coconut - 6 to 7 tsp
13. Tomato - 1

Method:

• Add Onion- 1/4, ginger garlic paste, Coriander powder, green chilly, coriander leaves and coconut to grinder, masala paste is ready.
• Add oil to pressure cooker followed by onion- 3/4 finely chopped.
• Once onion turns golden brown add turmeric.
• Add all the vegetables and fry it for 3 mins.
• Add the masala paste to the vegetables and fry it for another 2 mins.
• Finally add salt, tomato and little water.
• Pressurize the cooker. Vegetable kurma is ready to serve with idiyappam.

Turmeric Chicken

This dish will be loved by children and Americans as they dont like to have spices in the chicken curries. Basically for this dish only turmeric is used and cooked in such a way that it gives nice taste :) .

Ingredients :

1. Chicken - 1 lb
2. Onion - 1 large thinly sliced
3. Tomato - 2 finely chopped
4. Green chilly - 7
5. Ginger garlic paste - 2 tsp
6. Oil - 3 tsp
7. Cumin seeds/ Jeera - 1tsp
8. Turmeric powder - 1 tsp
9. Capsicum ( optional) - thinly sliced
10. Salt to taste
11. Coriander leaves

Method :     ( Please make sure not to add water in this process)

• Add oil followed by cumin seeds and Onion. Add Salt to onion so that it cooks fast.
• Fry it until onion turns golden brown in color.
• Add ginger garlic paste and fry it for another 1 min till raw smell goes off.
• Add cleaned chicken, turmeric, green chilly and mix it well
• Boil chicken until it leaves oil and water.
• Add tomato and boil until chicken is cooked well and also tomato should be mashed well.

• Add capsicum(optional) and fry it for another 5 mins.
• Garnish with coriander leaves.
• Turmeric chicken is ready to have. Goes well with Chapati/Roti

Carrot kootu/ Carrot Sambar

Ingredients :

1. Carrot - 1 sliced
2. Toor dal - 1 cup
3. Onion - 1 sliced finely
4. Tomato - 1 sliced finely
5. Turmeric powder - 1/2 tsp
6. Sambar powder - 1 tsp
7. Green Chilly - 3 sliced long
8. Garlic - 3 cloves
9. Curry leaves - 2 leaves
10. Red Chilly - 1
11. Jeera / Cumin Seeds - 1 tsp
12. Mustard seeds - 1 tsp
13. Coriander leaves for garnish
14. Salt to taste

Method:

• Add toor dal, carrot, tomato, half onion, tumeric powder,sambar powder,salt in to a cooker and whistle it.
• It should be boiled such that toor dal can be easily smashed.

• Keep flame low and to pan add oil followed by mustard seeds once they splutter add jeera,curry leaves, red chilly, garlic cloves, onion and fry it until onions turn brown.
• Add tomato, green chilly and fry it for 4 mins.
• Add pressured toor dal and boil it for another 2 mins.
• Garnish with coriander leaves.
• Goes well with chapati/rice.

Gatte khi Sabji

Ingredients:

Gatte 

1. Besan/Gram flour - 1 cup
2. Chilly powder - 1/2 tsp
3. Salt to taste
4. Tumeric powder - 1/4 tsp
5. Ajwin (oregano) - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Oil - 1 tsp

OTHERS:

1. Tomato - 1
2. Garam Masala - 1 tsp
3. Dhaniya powder - 2tsp
4. Red chilly powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Salt as per taste
7. Cumin seeds - 1/2 tsp
8. Onion chopped - 1
9. Ginger garlic paste - 2 tsp
10. Green chilly chopped - 1
11. Curry leaves - 1 stem
12. Cilantro/coriander for garnishing
13. Oil - 2 tsp

Method :

 For gatte,mix all the ingredients and make a stiff dough.

• Make cylindrical rolls of the dough as shown in picture.
• boil the water in pan. Put the rolls in the boiling water for 8-10 min.

•  Cut the rolls into small pieces. Keep the water aside.

• For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves and green chilly.
• Add onions,saute it.
• Add  ginger garlic paste and little water cook for 4-5 min.
• Add tomato, dhaniya powder,chilly powder,tumeric,garam masala and boil for another 4 mins.
• Add gatte pieces and little water.bring a boil and simmer the gas and cook for 5 more min.
• Garnish it with cilantro.
• Goes well with chapati/roti/rice

Egg Masala

Ingredients:

1. Onion- 1 sliced
2. Tomato - 1 sliced
3. Coriander leaves
4. Giner Garlic paste - 2 tsp
5. Coriander powder - 3 tsp
6. Garam masala - 1/2 tsp
7. Chilly Powder - 1 tsp
8. Pepper powder - 1/2 tsp
9. Fenugreek leaves( Optional)
10. Boiled egg - 5
11. Salt to taste
12. Oil - 3 tsp

Method :

• First boil the egg by adding egg and water in the pan.Boil it for 15 mins.
• Add oil to pan followed onion,salt and fry it till onion turns light brown.( Fenugreek leaves can be added at this point and it has to be fried it 2 to 3 mins till fenugreek leaves turns dark green color)
• Add ginger garlic paste and fry till raw smell goes off ( Add 2 to 3 tsp of water if required)
• Add tomato followed by coriander powder,chilly powder, pepper powder and let it boil for 5 mins.
• Add garam masala and let it boil for few seconds.
• At last add boiled eggs and garnish it with coriander leaves
• Goes well with Chapati/Roti

Chana masala

 

 


This is one of my favorite dish. My friend's mom was used to prepare very well. During school days her mom used to send me one tiffin box separately with my friend. So sweet of her. So im dedicating this dish to her. I tried several type of chana masala but it never tasted like the way my friend's mom was used to prepare. So finally one day prepared and it came out good so just want to note it down so that i can follow the same whenever i plan to cook chana masala.

Usually many will pressurize the chickpea which will lose its taste. So even though my method takes longer time i prefer to cook in the closed pan.

Serving size : 1 cup
Calories : 328
Total fat : 14 g
Cholesterol : 0g
Sodium : 1200mg
Total carbs : 37g
Proteins : 13g

Ingredients :

1. Soaked overnight chickpeas - 2 cup
2. Onion - 2 thinly sliced
3. Green chilly - 2
4. Ginger garlic paste - 2 tsp
5. Mustard seeds - 1 tsp
6. Cumin seeds - 1tsp
7. Curry leaves - 4 to 5
8. Coriander powder - 3 tsp
9. Red chilly powder - 1 tsp
10. Garam masala - 1/2 tsp
11. Cinnamon - 1/2 inch
12. Cardamom - 2
13. Cloves - 4
14. Bay leaf - 1 cut into 2
15. Oil - 5 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,cardamom,cinnamon,bay leaf,cloves.
• After 30 secs add onion and sprinkle little salt
• Once onion is in golden brown color add green chilly and fry it for another 20 secs
• Add ginger garlic paste to the above ingredients.
• If ginger garlic paste sticks to the pan after a while add little water and boil till  make sure the raw smell of ginger garlic vanishes.

 

• Add coriander powder,chilly powder,garam masala and little amount of water boil it for another 30 secs.

 

• Now add overnight soaked chickpeas and close the lid .
• Let it boil until they are cooked properly and make sure to add water to pan when still chickpeas are not boiled.

• Chana masala is ready to have, garnish it with coriander leaves.
• Goes well with Puri/Chapati/Rice.

Cabbage bell pepper curry

Ingredients :

1. Cabbage - 2 cups thinly sliced
2. Yellow bell pepper - 1/2 thinly sliced
3. Red bell pepper - 1/2 thinly sliced
4. Mustard seeds - 1/2 tsp
5. Jeera/Cumin seeds - 1/2 tsp
6. Oil - 2 tsp
7. Chana dal - 1/2 tsp
8. Urad dal - 1/2 tsp
9. Onion - 1
10. Green chilly - 3
11. Sambar powder - 1 tsp
12. Tumeric powder - 1/2 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,chana dal,urad dal and onion.
• Add all bell peppers and fry till bell peppers are cooked well.

• Add green chillies,tumeric powder, sambar powder and cabbage.
• Fry until cabbage is cooked well.
• Cabbage curry is ready to have. Goes well with Dosa/Chapati/Rice

Healthy Spinach curry

Calorie Information:

Calories : 310
Carbs : 20
Fat : 43
Protein : 6
Sugar : 9
Chol : 0




Ingredients:

1. Spinach - 1/2 bunch
2. Yellow bell pepper - 1/2
3. Red bell pepper - 1/2
4. Green bell pepper - 1/2
5. Cumin seeds - 1 tsp
6. Mustards - 1 tsp
7. Sambar powder - 1 tsp
8. Onion - 1
9. Curry leaves
10. Oil - 2 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,curry leaves, onion and salt.
• Once onions are light brown add all the peppers and add sambar powder.

• Fry it for 10 to 12 mins till they are cooked well.
• Finally add spinach and fry it for another 5 mins.

• Spinach curry is ready to have, goes well with chapati/Roti 

Ridge gourd Masala/ Herekayi masala

Ingredients :

1. Ridge gourd - Sliced in cubes
2. Onion - 1 cup
3. Green chilly - 2
4. Green peas - 1cup
5. Ginger garlic paste - 1 tbs
6. Coriander powder - 2 tbs
7. Chilly powder - 1 tbs
8. Garam masala - 1/2 tbs
9. Curry leaves
10. Mustard - 1/2 tbs
11. Cumin seeds/Jeera - 1/2 tbs
12. Oil - 2 to 3 tbs
13. Tumeric powder - 2 pinch
14. Salt to taste

Method:

• Add oil to pan, add mustard,cumin seeds,curry leaves,onion and fry till onion turns golden colour
• Add green chilly and fry for a min
• Add ginger garlic paste and fry till the raw smell goes off
• Add boiled green peas and add 1 cup of water.
• Let it cook for 2 mins
• Add coriander powder,chilly powder, garam masala and salt to taste and let it cook for 2 mins
• Finally add cubed ridge gourd and stir it so that it mixes well with the ingredients.
• Cook it for 5 more mins until the ridge gourd is boiled.
• Garnish with coriander leaves.
• Ridge gourd masala is ready to have goes well with Chapati/Roti

Soyawadi masala

Soyawadi is a healthy protienous food. Even though it is vegeterian food it tastes similar to chicken. Usually i cook whenever i feel like having chicken. So people who want to try chicken then first try to have soyawadi it taste similar to chicken!

Ingredients:

1. Onion - 1
2. Tomato - 1
3. Ginger garlic and coriander leaves paste - 2 spoon
4. Tumeric powder - 1 spoon
5. garam masala - 1/2 spoon
6. Chilly powder - 2 spoon
7. Coriander powder - 1 and half spoon
8. Coriander/Cilantro leaves
9. Soyawadi - 1 cup
10. Cloves /Lavanga- 2
11. Cinnamon/Chakke - 1 inch

Method:

Step 1:

• Add 4 to 5 cups of water and boil soyawadi
• Once it is boiled keep boiled soyawadi aside

Step 2:

• Add oil,Cloves,Cinnamon into pan.
• Add onion and green chilly into the pan and fry it till onion turns into golden colour.
• Add ginger garlic and coriander paste and fry till the smell of giner garlic goes off.
• Add tumeric,tomato,little bit of salt and fry these for another 5 mins.
• Add chilly powder,Garam masala,Coriander powder and fry these for another 2 mins
• Add boiled soyawadi to this masala

• Stir the masala so that soyawadi mixes well with masala
• Soyawadi masala is ready to have goes well with chapati/roti/puri

Andhra Pappu

Ingredients:

1. Toor dhal - 1 cup
2. Spinach - 1 cup
3. Red chilly- 2
4. Onion- 1 finely chopped
5. Tomato - 1 finely chopped
6. Garlic- 6 to 7 flakes
7. Curry leaves
8. Mustard seeds- 1 spoon
9. Cumin seeds/jeera- 1 spoon
10. Ghee - 1 spoon

Method:

• Boil toor dhal in cooker and squeeze dhal nicely and keep it aside
• Keep pan on the low flame and add oil followed by mustard seeds,Cumin seeds,Curry leaves, red chilly,Garlic and fry for 30 secs.
• Add  Onion and fry till it changes to golden colour
• Add Tomato to it and fry for 5 mins by closing the lid
• Add spinach  and fry for 5 mins without closing the pan.
• Add squeezed toor dhal,let it boil for 5 mins
• Add ghee and Garnish with coriander leaves.
• Goes well with rice/Roti/chapati

Stuffed Brinjal curry / Gutthu Vankai

Ingredients :

1. Brinjal - 6
2. Onion - 2
3. Curry leaves - 8
4. Oil
5. Mustard seed- 1/2 spoon
6. Roasted Ground nut - 4 spoon
7. Jaggery - Grape size
8. Chilly Powder - 1 1/2 Spoon
9. Sambar powder - 2 spoon
10. Garlic - 4 flakes
11. Coconut powder(optional) - 3 spoons
12. Tamrind juice(Concentrated) - 1 spoon
13. Coriander leaves/Cilantro leaves
14. Salt to taste
    

Method:

• Split brinjal into four so that stuffing can be done
• Add little water and grind the below mentioned ingredients

• Stuff the mix into the brinjal
• Add oil to pan ,add mustard,onion,curry leaves fry it for a min.

• Keep low flame and add stuffed brinjal and fry it for 8 mins/ till brinjal is cooked properly
• Add tamrind juice to this mixture and boil it for another 2 mins. Close the lid let it be in low flame until gravy leaves oil. Once it leaves oil granish with coriander leaves/Cilantro leaves
• Ready to eat. Goes well with Chapathi/Roti