Theeyal Using 'Spizly' Roasted coconut powder

INGREDIENTS:

• Sliced shallots(Pearl Onion) - 20 nos or Diced onion - 1 cup
• Slit Green Chilly- 5 nos
• Drumstick cuts- 5 nos
• Potato / brinjal / okra (sliced) - 1 cup
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - 1 cup
• Curry Leaves - a few
• Salt to taste
• Oil - 1 tbsp

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add sliced onions, green chilly and saute, till they turn light golden brown colour.
• Add Drum stick and vegetables, saute for 2 minutes in medium fire.
• Add turmeric powder, salt and water, allow to cook.
• Add tamarind juice and allow to boil.
• Add 50 gram ‘Spizly' roasted coconut paste into it and boil for a minutes.
• Sprinkle fenugreek powder and mix well.
• Remove from the fire and add curry leaves.

Rasam using 'Spizly' Rasam powder

PREPARATION METHOD:

• Soak tamarind (a goozeberry size) in 2 cup of water for few minutes.
• Extract the tamarind juice and keep aside. 
• Heat 1 tbsp gingely oil in a pan 
• Add mustard seeds and red chilly into it and allow to splutter.
• Add 1 large tomato (chopped) and curry leaves into the oil and saute well.
• When the tomato is cooked well (like a paste), add 1 tbsp “Spizly" rasam powder and tamarind juice  into it.
• Let it boil for 2 minutes, add coriander leaves to the rasam and remove from the fire.

Sambar using "Spizly" Sambar powder

Sambar is a common in South India a dish. Common vegetables used for Sambar are potato, onion, beans, carrot, brinjal, drumstick, okra,  tomato etc.

PREPARATION METHOD:

• Cook 1/ 4 cup  toor daal along with Shallot and Green Chillies in water.
• When the dal is cooked well, mash it.
• Add 1 cup sambar vegetables along withTurmeric powder, salt and water and cook well.
• Once vegtables cooked well, add 1½ tbsp “spizly" sambar powder and Tamarind syrup and allow to boil.
• Add tomato into it.
• Boil the Sambar for another 2 minutes and then remove from the fire.
• Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add Shallot and curry leaves into the oil and fry it.
• Add this seasoning into sambar.

Mushroom Pepper Stir Fry

INGREDIENTS:

• Onion (diced) - 1 small
• Capsicum (diced) -1 no
• Baby bella mushroom - 2 cup
• Garlic (crushed) - 3 pod
• Pepper powder - 1 tsp
• Gingely oil - 2 tbsp
• Soy Sauce - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Clean and cut each mushroom into half and keep aside.
• Heat oil in a pan.
• Add onion and garlic into it and saute for a minute.
• Add mushroom and salt into it and mix well.
• Let it cook for 5 minutes in medium heat.
• Add bell pepper into it and mix well.
• Cook all the ingredients together  for another 2 minutes (until soft and cooked, do not over cook the bell pepper).
• Add pepper powder and soy sauce and stir well.
• Cook for a minute and remove from fire and serve.

Recommended Combination: Serve hot with rice / chappathi.

Mango Halwa

This is a simple, tasty and easy recipe of mango halwa.

INGREDIENTS:

• Mango pulp - 2 cup (from 4 ripe alphonso mango)
• Sugar - 1- 1¼  cup (according to your taste)
• Corn starch - ½ cup
• Ghee - 3 tsbp
• Cashew nuts - 10 nos
• Almonds - 10 nos
• Cardamom Powder - 2 pinch

PREPARATION METHOD:

• Dilute the corn starch with ½ cup of water and keep aside.
• Heat a heavy bottomed pan and add little ghee and lightly roast cashew nut and almond.
• Remove the roasted nuts from ghee and let it cool.
• Crush the nuts and keep it aside.
• Add the remaining ghee into the pan.
• Add mango pulp into it and stir continuously.
• Let it boil in medium heat.
• Add sugar into it and stir continuously for 2 minutes.
• Gradually add corn starch mix into it and stir continuosly (to avoid making lumps).
• Add cardamon powder and chopped nuts and stir well.
• Stir continuously for 40-45 minutes, the mixture will change the colour and reduce in quantity.
• When the mixture begin to come from the side of the pan, transfer it into a greased plate.
• Let it cool for about 2 hours and cut them into desired shape and  serve.

Capsicum Masala Rice / Bell pepper Rice

This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:

• Cooked basmati rice - 2 cup
• Chopped onion - 1 small
• Capsicum / Bell pepper (chopped) - 2 nos
• Peanut - 3 tsp
• Cumin seed - ½ tsp
• Urad daal - 1 tsp
• Chana daal (optional) - 1 tsp
• Coriander seeds - 2 tsp
• Red chilly - 1 no
• Fennel seed - ½ tsp
• Black pepper - ½ tsp
• Cinnamon – 1 inch stick
• Cardamom – 2 nos
• Cloves – 2 nos
• Turmeric powder - 2 pinch
• Ghee - 2 tbsp
• Cashew nut - 1 tsp
• Mustard seed - 1 tsp
• Red chilly - 2 nos
• Salt to taste

PREPARATION METHOD:

• Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
• Grind all the roasted ingredients together.
• Heat ghee in a heavy bottomed pan.
• Add mustard seeds and red chilly, let it splutter.
• Add 1 tsp peanut and cashew nut into it and fry them.
• Add chopped onion and saute for 2 minutes.
• Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
• Add cooked rice, ground masala and salt into it and mix well.
• Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.

Avocado Salad

INGREDIENTS:

• Ripe avocados - 1 big
• Chopped Tomato -1 no
• Lemon juice - 1 tsp
• Chopped Corriander leaves / Cilantro - 1tsp
• Pepper powder - ¼ tsp
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Cut it into small cubes.
• Add tomato, lemon juice, corriander leaves, pepper powder and salt and mix it well. 
• Refrigerate before serving.

Green peas Masala

INGREDIENTS:

• Green peas - 1 cup
• Onion(sliced) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(slit) – 2 nos
• Ginger garlic paste - 1 tsp
• Coriander powder – 1 tsp
• Turmeric Powder - ¼ tsp
• Chilly powder – 1 tsp
• Fennel seed Powder - ½ tsp
• Garam Masala Powder - ¼ tsp
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Soak Green Peas in water for 4 hours .
• Cook soaked Green Peas with turmeric powder and water in a pressure cooker for 5-6 whistle.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add sliced onion, gingergarlic paste, green chillies and curry leaves.
• Sauté till onion turns translucent.
• Add chilly powder, corriander powder, garam masala,fennelseed powder and saute for a minute. 
• Add chopped tomato and salt, saute well and cook very well in medium heat.
• Add cooked greanpeas and mix well.
• Let it cook for 3- 5 minutes, then remove from fire and serve.

Cabbage Carrot Thoran

INGREDIENTS:

• Finely chopped Cabbage – 1 cup
• Grated carrot - 1 cup
• Finely chopped Onion – 1 no
• Roundly cut Green Chillies - 6 nos
• Grated Coconut –  1 cup
• Turmeric powder - 1/2 tsp
• Coconut oil - 1 tsp
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Curry leaves - A few
• Salt-to taste

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red Chillies, allow to splutter.
• Add onions and green chillies , sauté until transparent.
• Add curry leaves.
• Add cabbage and carrot into it.
• Add turmeric powder and salt.
• Mix well, cover the pan with a lid and let it cook for 5 minutes.
• Add grated coconut in to it.
• Slow down the flame and let it cook for 2mins .

Recommended Combination: Serve hot with Rice.

Paniyaram

INGREDIENTS:

• Dosa / Idli batter - 1 cup
• Chopped onion - 1 tbsp
• Chopped ginger - 1 tsp
• Chopped green chili - 1 tsp
• Chopped curry leaves - 1 tsp
• Oil 
• Unniyappam or Paniyaram pan

PREPARATION METHOD:

• Add onion, ginger, green chili and curry leaves into the batter and mix well.
• Heat the paniyaram pan. 
• Add little oil in each mould of the pan.
• Pour batter in each mould. (3/4 portion of the mould).
• Cook in medium heat. 
• When one side is cooked and turns golden brown, turn and cook the other side till it turns brown colour.
• Remove from the mould and serve.