Radish Chapathi (Muli Chapathi)

"Muli Chapthi" is a flat bread made with wheat flour and radish. I created this recipe when there were a couple of left over radish. You can use any vegetable like carrot, beetroot, spinach, and methi . This is one way to use vegetables instead of stir fry, priyal or curries.

Ingredients

2 cups Wheat Flour

4 - 5 Radish, grated

Small bunch of Cilantro/ Coriander

2 - 3 Green Chilies, finely chopped

Salt

2 tsp Oil

Method

• In a mixing bowl, mix grated radish, cilantro, green chilies and salt.

• Add Wheat flour and mix well
• Add enough water to knead the dough. The radish also leaves lot of water. So, just as little water as you knead the dough

• Cover the dough with a damp cloth or a plate and allow it to rest for 30 minutes
• Divide the dough into equal parts. Roll each ball thinly using a rolling pin

• Fry evenly on both sides on a hot flat pan (thawa)  or a griddle. Smear oil on both sides

• Serve hot

Mysorean Vegetable Kootu

"Mysorean Vegetable Kootu" is a lentil based vegetable stew in Mysoorean Cuisine. Its a side dish served with rice/ chapthi/ puri. I made this delightful side dish with idly and I was overwhelmed with this great combination. 
This recipe is made with "no onion and no garlic"  and it is mainly served during festivals or any auspicious occasion.

Ingredients

1 1/2 cup Channa dal  or Bengal Gram, Soaked for atleast 3 to 5 hours

1 small  Bottle Gourd, diced

1 Carrot, diced

1 Potato, diced

For masala powder (spice mix)

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 1/2 tsp Coriander seeds

2 tsp Rice (uncooked)

1/2 cup, Grated Coconut or desiccated coconut

 4 Red Chilies

1/4 tsp Asafoetida

1/4 tsp Turmeric powder

small piece ginger (optional)

For tempering

1 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

2-3 Red Chilies

6 Curry leaves

Salt

Method

• For masala powder - using a blender, grind all ingredients listed for masala powder.     Make a fine powder. 

                                      

                           

• Using a pressure cooker, cook Bengal gram, vegetables and add little salt. Pressure cook for up to 2 whistles

                   

• After pressure cooker has cooled, add spice powder and adjust salt as per taste. Simmer for 5 to 10 minutes

• For tempering -  in a pan, heat oil, add mustard seeds, when it starts to crackle, add cumin seeds, red chilies, and curry leaves. Saute for less then a minute and pour the contents on top of Kootu 

• Serve hot with idly, rice, chapthi or puri

Tip :

• I have used odd number of vegetables like Aviyal. For this recipe any vegetable can be used like beans, cauliflower, cabbage, etc. 

Tomato - Onion Chutney

Tomato - Onion Chutney is an accompaniment Idly and dosa for breakfast. 
During my visit to Chennai, I went to a restaurant  where they served three different kinds of chutneys for Idly and Dosa, like Coconut Chutney, mint/pudina chutney and tomato chutney. and the most I enjoyed was tomato chutney with idly.
In the past I have tried differed variations of tomato chutney. Tomato - Onion Chutney is one of them and the recipe follows.

Ingredients

2 Tomatoes, Chopped

1 Onion, Chopped

3 tsp Urad Dal

1 tst, Channa Dal or Bengal Gram

4 Red Chilies

1'' Ginger, chopped

2 tsp Oil

Salt

For Seasoning

1 tsp Mustard seeds

1 tsp Urad dal

2 Red chilies

3-4 Curry Leaves

2 tsp oil

Method

• In a pan, heat oil, add urad dal  and channa dal. Fry until it turns light brown. Remove it and keep it aside. Retain oil in pan. 

• In the same pan, add ginger and onions. Fry until onions turn transparent and then add tomatoes. Saute until tomatoes are completely cooked. Adjust salt as per taste

• Using a blender, grind fried ural dal, channa dal, red chilies, onions and tomato mix. Make a smoth paste. Add water as required

• In a pan, heat oil, add mustard seeds. when it starts to crackle add urad dal, red chilies  and curry leaves. Pour it on top if tomato chutney

• serve it with idly and dosa

Coconut Chutney | Thengai Chutney

Coconut Chutney is one of the simple and basic accompaniments for idli, dosa, pongal and upma  in South Indian Cusine. The primary ingredient for this recipe is freshly grated coconut and secondary ingredient is roasted Bengal gram. The proportion of coconut and roasted Bengal gram vary from one recipe to other.

Ingredients

3/4 Cup Grated Coconut

1 Cup Roasted Channa (Roasted Bengal gram)

4 green Chilies

1 inch Ginger, Chopped

Pinch of Asafoetida (hing)

Salt

For seasoning

1 tsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

1 Red Chili

3-4 Curry Leaves

Method

• Using a Blender, grind coconut, roasted Bengal gram, green chilies. ginger, asafoetida and adjust salt to taste. Add water as required
• In a pan, heat oil. Add mustard seeds, when it starts to crackle, add urad dal, red chili and curry leaves. Pour seasoning on top of chutney and mix well
• serve with idli and dosa

Pavakkai Poriyal | Hagalkayi Palya

Bittter Gourd cooked with tamarind and jaggery with sauteed with onions and seasoned with mustard, cumin and fenugreek seeds.

Ingredients

2 Bitter Gourd, diced

1 Onion, chopped length wise

1/2 tsp Mustard seeds

1/2 tsp Cumin Seeds

1/4 tsp Fenugreek seeds

3-4 Curry Leaves

1/4 cup Tamarind extract

1/4 tsp turmeric powder

1/4 tsp Coriander powder

1/4 tsp Red chili powder

1 tsp Jaggery

3 tsp Oil

Salt

Method

• In a heavy bottom vessel, heat oil. Add mustard seeds, when it starts to crackle, add cumin seeds and fenugreek seeds

• Add onions and curry leaves. Saute until onions turn transparent
• Add turmeric powder, coriander powder and red chili powder. Saute for few seconds
• Add tamarind extract and jaggery. Simmer for 3-4 minutes

• Add bitter gourd and mix well. Cover the vessel with a lid and and cook in low heat setting for 10 minutes. Add water if required
• When bitter gourd is fork tender, add salt and fry for 2 minutes

• Serve as side dish with rice or Chapathi

Sundal | Husli

"Sundal" or "Husli" is a vegetarian delight and a healthy side dish or a snack.  Sundal is made with different kinds of lentils, beans and sprouts like green gram, black eyed peas, horse gram, garbanzo beans, black eyed peas and many more. 

Ingredients

2 Cups Kala Channa, soaked overnight 

1 Onion, Chopped

4 Green Chillies, finely chopped

1 tsp Mustard seeds

4-6 Curry Leaves

1/4 tsp Asafoetida

1/2 Cup Grated coconut

1 small bunch of Cilantro/ Coriander leaves, finely chopped

4 tsp oil

Salt

Method

• Cook kala channa in a pressure cooker. Add enough water to cook Kala channa. Also, add little salt for taste. Drain excess water from channa. (wait!! don't discard water. Use it as stalk to prepare soups or curries)

• In a heavy bottom vessel, heat oil. Add mustard seeds, when it starts to crackle, add asafoetida, curry leaves and green chilies.  Saute until onions turn transparent.

• Add cooked channa and adjust salt to taste. Mix well. Saute for 2 minutes until all flavors are absorbed.

• Turn off heat and add grated coconut and cilantro. Mix well

"Guilt Free" Carrot Soup

"Guilt Free" carrot soup is made with sauteed garlic, onions and carrots and seasoned with herbs and spices. You will truly enjoy this delicious soup!!  And it won't derail your diet.

The ingredients and steps are simple and easy to follow.

Ingredients

5 Carrots, diced 

1 Onion, diced

4 Cloves of Garlic, finely chopped

2 Mushrooms, thinly sliced

2 1/2 Cups water

1/2 Cup Skimmed milk

1/2 tsp Herbs (oregano or thyme or Mint)

1/2 tsp salt

1/4 tsp pepper

2-3 tsp Parsley, finely chopped

1 tsp Extra virgin olive oil

Method

• In a hot skillet, heat oil. Add garlic and onions. Saute until onions turns transparent

• Add carrots. Saute for 2-3 minutes

• Add pepper, salt and herbs. Mix well
• Add water and milk. Simmer for 3-5 minutes and then cool

• Using a blender, puree the carrot mixture. Then pour the contents back to the skillet. Simmer for 2-3 minutes

• Serve hot. Garnish with parsley and mushrooms.

Tip

• Adding mushrooms gives crunchiness to the soup
• The purpose of using milk is to give creamy texture. Adding milk to this recipe is optional. 

Beef Sheek Kabab

Minced beef marinated with spice mix and grilled on skewers.

Ingredients

250 gms Ground beef

4 Cloves of Garlic, minced

3 Green chilies, chopped

1/4 tsp Turmeric

2 Cardamom

1 Star anise

2 tsp Lemon juice

Bamboo Skewers

Salt

Method

• Soak bamboo skewers in water for 45 minutes
• Make spice powder using cardamom and star anise
• Mix all ingredients listed above. Knead minced beef until all ingredients blended well
• Refrigerate for 1 - 2 hours

• Divide the meat into equal portions. take each portion of meat  and roll them into sausage or cylindrical shape and press it into a skewer

• Grill the skewers using a griddle or a charcoal grill. Apply oil.  Turn skewers occasionally  Each batch of kabab takes about 10- 15 minutes when cooked in medium - high heat. 

• Serve hot with salad

Potato Garlic fry (Poondu Urulaikilangu Varuval)

Poondu Urulaikilangu Varuval is stir fried garlic and potatoes with spice mix. This recipe is quick and easy to make side dish for rice and sambhar/ rasam or chapathi. My favorite combination is with yougurt rice.

Ingredients

3 Potatoes, cubed

1 Onion, diced

6-8 cloves of Garlic, minced

4-6 Curry Leaves

1 tsp Mustard Seeds

1/4 tsp Turmeric powder

1/2 tsp Pepper powder

3 tsp Oil

Salt

Procedure

• Heat oil, add mustard seeds. When it starts to crackle, add garlic, curry leaves. Saute for few seconds and then add onions. Fry until it turns transparent.

• Add Turmeric and Pepper. Mix well
• Add Potatoes mix until turmeric and pepper are coated well. In medium - low heat setting fry until roasts on all sides

• Finally add salt and fry for 2 minutes
• serve hot with rice and sambhar /rasam/ yogurt or chapathi

Pudina (mint) Chutney

Pudina Chutney is one of the best accompaniment for idli, dosa, paniyaram or chapathi. My mother taught me how to make this recipe and her recipe doesn't include roasted channa dal. I have added this ingredient into my recipe, because it gives good texture.

Ingredients

1 Bunch of Pudina (Mint)

1 Cup Grated coconut

1/2 cup Roasted Channa dal (Hurikadale)

3 Cloves of Garlic

4 Green Chilies

Small piece of Tamarind

Salt

2 tsp Oil

For tampering - 

1/2 tsp Mustard seeds

1/2 tsp Urad dal

2 Red chilies

1 strand of Curry leaves

Procedure

• Heat Oil in a pan, add garlic, green chili and pudina. Saute for 2- 3 minutes. And then add tamarind. Fry for a minute

• Using a blender, make a smooth paste of coconut, roasted channa dal and fried ingredients. Adjust salt as per taste

• For tampering -  heat 2 tsp of oil, add mustard seeds, urad dal, red chilies and curry leaves. Pour the contents to pudina chutney. Mix well
• Best combination with Doda, idli and chapathi

Beef, bean and veggi Chili

This recipe is a spicy stew made with carrots, celery, beans and ground beef which is seasoned with a variety of spices. It is loaded with tonnes of flavors   

To add a little bit of kick to this scrumptious dish, I have used stout beer. When meat and beans cooked in stout beer, it gives a distinctive and sharp flavor to this recipe. Adding beer is only an optional ingredient. 

Ingredients

1/2 lb Ground beef

1 Cup Pinto beans, soaked overnight or canned, drained and rinsed

1/2 Cup, Kidney beans, soaked overnight or canned, drained and rinsed

2 Carrots, diced 

2 stalks of Celery, diced

1 Leek, chopped

1 Onion, diced

1 Toamto, diced

4 cloves of Garlic, chopped

1 cup of Stout Beer (optional)

1 small bunch of Parsley, chopped

2 cups water

1 tsp Butter

2 tsp Olive Oil

For Spice Mix

1/2 tsp Red Chili Powder

1/2 tsp Pepper

1/2 tsp Cumin Powder

1/2 tsp dried Oregano

1/2 tsp dried Parsley

1 Tsp salt

1/2 tsp Sugar

Procedure

• Using a pressure cooker, cook pinto beans and kidney beans. Add enough water up to the level of beans. Also, add 1/4 tsp of salt. 

• In a skillet, heat oil and butter. Saute aromatics - garlic, onions and leek for a minute

• Add carrots, celery and cooked beans. Saute for 3 to 4 minute

• Add ground beef and mix well. Saute for 2 minutes

• Now add the spice mix. (You can always adjust seasoning as per taste and level of spiciness)

• Add the water left over from cooked beans, tomatoes and then add another 2 cups of water and beer. Simmer for 1 hour and  stir occasionally until all the spices are absorbed by vegetables, beans and beef
• Finally, add chopped parsely

• Serve hot with chopped onions, cilantro, cheese and tortilla chips

Banana and Blueberry Bread

I love making Banana Bread, simple because its delicious, moist and loaded with lots of banana flavors. Its one of my favorite breakfast recipes. A french toast of banana bread with a cup of coffee completes it.  The crunchiness of dry fruits and banana flavors just compliment each other. 

I make this bread whenever there is over ripe bananas left over. You don't need a hand mixer for this recipe, instead you can use wooden spatchula. The steps are easy to follow.

Ingredients

2 Cups Flour

2 Ripe Bananas

1/4 Cup Bule Berry

3/4 Cup Sugar

1/4 tsp Cinnamon Powder

1 tsp Baking soda

1/2 Cup Butter

1/4 tsp Salt

2 Eggs

4 tsp Raisins (any kind of dry fruits)

Procedure

• Preheat oven to 350 F
• In a mixing bowl, mash bananas. Keep aside
• In another mixing bowl, using a hand mixer (optional) or a wooden spatchula beat eggs and then add sugar. Next, sprinkle baking soda, cinnamon powder and salt and mix well
• Now add flour and butter. Mix well 
• Finally, add mashed bananas, blue berry and raisins. Mix all these ingredients well
• Pour the mixture into a buttered 4 x 8 loaf pan. Bake for 1 hour until tooth pick (or fork / knife) inserted into loaf  comes out clean
• Cool the bread for 10 to 15 minutes. Slice to serve

Paneer Lettuce Wrap

"Paneer Lettuce Wrap"  is a vegetarian option for Chicken Lettuce wrap. Its crisp, rocking, joyful and crowd-pleasing appetizer. 

Ingredients

250 gms Panner, cut into cubes or rectangle slices

1 Iceberg Lettuce

1/4 cup of Oil 

For Marinade

1 bunch of Cilantro

2 Green Chilies

2 Cloves of Garlic

1 inch Ginger

1/2 tsp Cumin seeds

1 Bell Pepper, diced

1/2 tsp Salt

2 tsp Sweet Chutney

Procedure

• Using a blender make a smooth paste of all ingredients listed for Marinade. Add water if required.
• Apply green chutney over panner and freeze for 15 minutes, so that the marinade sauce sticks to paneer and it does not fall of while frying
• In a flat pan, heat 3-4 tsp of oil and place panner one beside other. Slow roast them evenly in medium heat setting until it turns to brown. The sweet chutney from marinade helps to caramelize paneer. (Each side should take about 2 minutes to roast)
• Serve paneer over a bed of Iceberg lettuce