Vegetable Pulav

Vegetable Pulavu is prepared by cooking  fresh cut vegetables together with rice and spices.

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Carrot,Green beans and peas -1 cup
• Chopped Onion– 1 nos
• Diced Potato – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp

PREPARATION METHOD:

• Heat Ghee/Oil in a Pan.
• Add Onion, Green Chili, Ginger Garlic paste and saute.
• Add Potatao and saute for 2 -3 minutes.
• Add chopped vegetables and saute for a few minutes.
• Heat 1 tsp of oil/Ghee in a pan and fry Cinnamon Stick,  Cardamom and  cloves.
• Add Rice into it and fry for a minute.
• Add the Vegetables in Rice and mix it.
• Add 4 cups of water and Salt and cook the rice and Vegetables in low flame.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Vegetable Fried Rice

Vegetable Fried rice is a healthy food.

INGREDIENTS:

• Basmati rice - 2 cup
• Thinly sliced carrot, string beans, cabbage  - 1 cup
• Thinly sliced onion – 1 small
• Thinly sliced capsicum - ¼ cup
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 1 tsp
• Soy sauce - 1 tsp
• Olive oil / oil- 1 tbsp
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Heat oil in a pan.
• Add onion, garlic and saute well, till onion turns transparent.
• Add all the vegetables and saute till they become soft.
• Add salt and pepper powder into it and saute for a minute.
• Add soy sauce and saute for a minute.
• Add the rice and mix with vegetables .
• Remove from fire and garnish with chopped green onion.

Recommended Combination: Serve hot with chicken or Raita.

Tomato Rice

Tomato rice is a South Indian food.
It is a variety prepartion of rice with rich tomato flavour.

INGREDIENTS:

• Basmati Rice – 1 cup
• Tomatoes(Chopped) – 4 nos
• Onion(Chopped) – 1 nos
• Chopped Garlic - ½ tsp
• Chopped Ginger - ½ tsp
• Chopped Green Chillis – 1 nos
• Turmeric Powder -¼ tsp
• Asafoetida powder - ¼ tsp
• Fenugreek powder - ¼ tsp
• Mustard seeds – 1 tsp
• Urud Dal – 1 tbsp
• Chana dal - 1 tbsp
• Broken cashew nut - 2 tbsp
• Gingely Oil - 2  - 3 tbsp
• Salt to taste
• Chopped corriander leaves - 1 tbsp
• Curry leaves – few

PREPARATION METHOD:

• Cook rice and let it cool.
• Heat 1 tsp gingely oil in a Pan.
• Add onions, ginger and garlic, green chilly and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Let it cook till the tomato becomes soft.
• Remove from fire and let it cool.
• Grind them into a paste.
• Heat 2 tbsp oil in a pan.
• Add the tomato paste and corriander leaves into it and mix well.
• Let it cook until the oil seperates from the paste.
• Add the cooked rice and salt into it and mix well.
• Let it cook for a minute and remove from the fire.
• Heat the remaining oil in a Pan.
• Add mustard seeds and red chilly, let it splutter.
• Add cumin seed, chana dal, urad dal and cashew nut and fry it.
• Add asafoetida, fenugreek powder and curry leaves .
• Add the cooked tomato rice into it and mix well.
• Remove from fire and serve.

Recommended Combination: Serve with Pappadam/Chips and raita.

Lemon Rice

Lemon rice is popular in south India. It is prepared by adding Lemon Juice in Cooked rice and seasoned with pulses.

INGREDIENTS:

• Raw rice - 1 cup 
• Lemon juice - 2 tbsp
• Turmeric powder - ¼ tsp 
• Chopped Green Chillies - 1 tsp 
• Chopped Ginger - 1 tsp 
• Asafoetida - ¼ tsp
• Gingely oil - 1 tbsp 
• Red chilles - 2 nos 
• Mustard seeds - 1/2 tsp 
• Urad dal - 1 tsp 
• Chana dal - 1 tsp 
• Broken cashew nuts - 1 tbsp 
• Curry leaves - few
• Chopped  corriander leaves - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Cook rice and allow to cool.
• Heat oil in a pan.
• Add mustard seeds and red chilly and let it splutter.
• Add urad dal and chana dal and fry it.
• Once urad dal becomes golden colour add cashew nut and fry it.
• Add asafoetida,turmeric powder, green chilly, ginger and curry leaves into the oil and turn off the stove.
• Slowly add rice into it and mix.
• Add Lemon juice in to the rice and mix well.
• Garnish with chopped  corriander leaves and serve.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Curd Rice

Curd Rice is easily prepared by simply mixing boiled rice and curd.It is then seasoned with fried chopped green chillies, ginger, and curry leaves.

INGREDIENTS:

• Basmati rice - 2 cups
• Curd - 2 cups
• Milk - ¼ cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Asafoetida powder - a pinch
• Urad Dal- 1 tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil/Ghee - 2 tsp

PREPARATION METHOD:

• Cook Rice and allow it to cool.
• Pour milk into cooled rice and mix well.
• Add the Curd and Salt to the rice and mix well.
• Heat Oil/Ghee in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and fry it.
• Once Urad dal becomes golden colour add Asafoetida, Green Chilly, Ginger and Curry leaves into the oil and turn off the stove.
• Pour this seasoning in the Curd rice and mix well.

Recommended Combination: Serve with Papppadam, Chips , Pickle.

Coconut Rice

Cocunut Rice, a popular Tamil dish is prepared by mixing grated coconut with rice and seasoned with nuts and other ingredients like chillies, curry leaves, mustard seeds etc.

INGREDIENTS:

• Basmati rice - 2 cups
• Grated Coconut - 1 cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Cashew nut -1 tsp
• Asafoetida - a pinch
• Urad Dal- 1 tsp
• Channa Dal - 1tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Cook rice and allow it to cool.
• Heat Oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and Channa Dal and fry it.
• Once Urad dal becomes golden colour add Cashew nut, Asafoetida, Green Chilly, Ginger and Curry leaves into the oil.
• Add grated Coconut and roast it for 2 -3 mins.
• Add Salt and cooked rice and mix well.

Recommended Combination: Serve with Pickle and Pappadam.

Thakkali Achar / Tomato Pickle

Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

INGREDIENTS:

• Tomato - 10 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Chilli Powder- ½ tsp
• Turmeric Powder - tsp
• Fenu greek powder - ¼ tsp
• Asafoetida - ¼ tsp
• Mustard seeds - 1 tsp
• Curry leaves - few
• Sesame oil - ¼ cup
• sugar - 1 tsp

PREPARATION METHOD:

• Salt to taste
• Put Tomato in boiled and peel the skin.
• Grind tomato into pulp.
• Heat oil in a Pan.
• Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
• Add asafoetida stir for a minute.
• Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
• When the water dries up add fenugreek powder and sugar and stir well.
• Stir well till the Oil oozes out and remove from fire..

Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.

Fried Chicken

Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:

• Chicken Drumsticks -5 nos
• Lemon Juice - 1 tbsp
• Ginger Garlic Paste- 1 tsp
• Chilly Powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ½ tsp
• Salt to taste
• Oil - for deep frying

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 3 hours.
• Heat Oil in a Pan.
• Put Drumstick in to the hot oil.
• Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Pepper Chicken

This is a Gravy-less Chicken receipe prepared by using Crushed Pepper.

INGREDIENTS:

• Boneless Chicken Breast(Chopped) -500g or 1 lb
• Sliced Onion(length wise) -1 nos
• Chopped Tomato -1 nos
• Ginger- Garlic Paste -1 tsp
• Crushed Pepper - 2 tsp
• Turmeric Powder-¼ tsp
• Mustard Seed - 1 tsp
• Red Chilly - 2 nos
• Oil- 3 tbsp
• Salt to taste
• Curry leaves

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, ginger-garlic paste, curry leaves and saute well.
• Add Tomato and saute it for sometime.
• Add chicken, turmeric powder,salt and let it cook without water(Water in the Chicken and Tomato is enough to cook the chicken).
• Once the chicken cooked very well and water dries up,mash the chicken and add crushed pepper and stir well.
• Cook 5 more minutes in low flame.

Recommended Combination: Serve hot with Chappathi, Rice, Fried Rice.

Mutta Aviyal / Egg Avial

A variety egg dish prepared using Onion, Tomato and Coconut paste with hard boiled egg.

INGREDIENTS:

• Boiled Eggs - 4 nos
• Chopped Onion - ½ cup
• Chopped Tomato - ¼ cup
• Slit Green chillies - 2 nos
• Grated Coconut -½ cup
• Coriander powder - ¼ tsp
• Red chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Aniseed Powder -½ tsp
• Curry leaves -few
• Salt to taste

PREPARATION METHOD:

• Cook Tomato, Green Chilly and Onion in little water along with turmeric powder and salt.
• Grind together Coconut, chilly powder, corriander powder and Aniseed powder.
• Slice the egg into pieces.
• Add egg slices and coconut mix into the cooked Onion and cover the pan.
• Reduce the heat and cook it for few minutes.
• Remove from fire and add curry leaves.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Chicken Omlette.

Chicken Omlette is a type of Omlette prepared by using minced boneless chicken(we can use leftover chicken curry) with Egg and Onion.


INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -2 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Add chopped Pearl Onion, Curry leaves, minced Chicken and Salt into eggs and beat well.
• Pour some Oil in a frying Pan with little Oil.
• Pour one spoon full of egg mix in the pan and spread it like a dosa.
• When one side is cooked and turn the other side and cook it.

Recommended  Combination:Serve hot with Rice.

Broccoli Mutta Thoran / Broccoli Egg Thoran

Broccoli Thoran is a tasty dish.
Main ingredients of this thoran are Broccoli, Onion, Egg, grated Coconut.

INGREDIENTS:

• Finely chopped Broccoli - 1 cup
• Onion(finely Chopped)- 1 nos
• Chilly Powder - ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut-¼ cup
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Egg - 3 nos
• Salt – to taste
• Oil - 2 tsp
• Curry leaves- few

PREPARATION METHOD:

• Beat the eggs and keep aside.
• Heat 1 tsp oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add Chopped Onion and saute well.
• When Onion turns transparent add sliced Broccoli along with turmeric powder, Chilly powder,Curry leaves and salt and saute well.
• Once the Broccoli become soft, add Coconut and mix well.
• Add the beaten egg and stir continuously.
• When the thoran becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Spicy Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked with Kudampuli.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Sliced Shallots – 15 nos or 1 onion
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tbsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add water,Salt,Kudam Puli and Turmeric Powder and allow to boil for 15 minutes.
• When the Gravy gets thick add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add Fenugreek powder , Curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Shallots – 15 nos or 1 onion
• Green Chilly(slit) - 4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Grated Coconut – 1 cup
• Tamarind Syrup– 1tbsp
• Tomato – 1 nos
• Corriander powder – 2 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder - ¼ tsp
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
• Add tamarind juice and mix it with the paste.
• Heat 2 tsp oil in a pan.
• When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
• Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
• When the gravy gets thick, add the fish.
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Vazhakoombu Thoran / Banana Flower Thoran

Vazhakoombu means Banana Flower.
Its rich nutritious dish and is very tasty.
This thoran is prepared using finely chopped Banana Flower with black-eyed beans. Its a dry dish.

INGREDIENTS:

• Blackeyed Beans(Van payar) - ½ cup
• Finely chopped Banana Flower - 2 cup
• Grated coconut - 1 cup
• Cumin seeds- ¼ tsp
• Garlic pods - 2 nos
• Turmeric powder - ¼ tsp
• Chilly powder - 1 tsp
• Mustard seeds - 1 tsp
• Urad Dal - 1 tsp
• Red chillies - 3 nos
• Salt to taste
• Coconut Oil - 1 tbsp
• Curry leaves - A few

PREPARATION METHOD:

• Cook Beans in a Pressure cooker with water for 3 -4 whistle.
• Put chopped Banana flower in water for 15 minutes.
• Rinse and squeeze Banana flower from water.
• Cook Banana flower along with the cooked beans, Turmeric powder and Salt.
• Crush Coconut, Cumin seed, Chilly Powder and Garlic.
• When the banana flower is cooked well and water dries up, add Coconut mix and cook for 2 minutes.
• Remove from fire.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• When it starts to splutter, add the Urad dal and fry it.
• Add Thoran and Curry leaves and stir for a minute and remove from fire.

Recommended Combination: Serve hot with Rice.

Vazhaakka Thoran / Banana Thoran

Vazhakka Thoran is a tasty nadan dish.
Banana and Grated Coconut are the main ingredients for this thoran.

INGREDIENTS:

• Diced Raw Banana - 2 nos
• Green Chilly -3 nos
• Turmeric powder - ¼ tsp
• Grated Coconut- 1 cup
• Cumin Seed - ¼ tsp
• Garlic -2 nos
• Salt – to taste
• Mustard seeds - 1 tsp
• Urad Dal - 1 tsp
• Red chillies - 3 nos
• Oil - 1 tbsp
• Curry leaves- few

PREPARATION METHOD:

• Cook the banana with turmeric powder, salt and water.
• Crush Grated Coconut, Cumin seed, Garlic and Green Chilly.
• Once the Banana is cooked well, add crushed Coconut mix and mix well.
• Remove it from the fire after 2 minutes.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• When it starts to splutter, add the Urad dal and fry it.
• Add Thoran and Curry leaves and stir for a minute and remove from fire.

Recommended Combination: Serve hot with Rice /Kanji.

Palak Thoran / Spinach Thoran

Spinach is an source of many vitamins,minerals and anti-oxidents.There are different types of Spinach.Kerala Spinach is red in colour and has less water content . Palak is green in colour.
Spinach thoran is made up of Spinach,Grated Coconut and garlic.It is very delicious and easy to make.

INGREDIENTS:

• Finely Chopped Spinach - 2cups
• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 1 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Oil - as needed
• Salt - to taste

PREPARATION METHOD:

• Heat a pan and add spinach, salt, turmeric powder and mix well.
• Cover the pan and cook for 2 mins.
• Crush coconut, garlic and chilly powder and add to it.
• Mix well and slow down the flame and stir well till the water dries up completely.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice and fry it.
• Once rice becomes crispy add cooked spinach and mix well. 
• Remove from fire.

Recommended Combination: Serve hot with Rice.

Urulakizhangu Thoran / Potato Thoran

Potato thoran is a tasty dish. It is easy to make.
Potato,Onion and Grated Coconut are the main ingredients for this thoran.

INGREDIENTS:

• Diced Potato - 1 ½ cups
• Diced Onion- ½ cup
• Grated Coconut - 3/4 cup
• Chilly Powder - 1 tsp
• Corriander Powder - ½ tsp
• Aniseed Powder -½ tsp
• Turmeric powder - ¼ tsp
• Red Chilly - 2 nos
• Mustard seeds - 1 tsp
• Black gram -1 tsp
• Salt - to taste
• Oil - 1 tsp
• Curry leaves - few

PREPARATION METHOD:

• Cook Potato and Onion with Turmeric powder, Chilly Powder, Corriander Powder, Aniseed Powder and Salt in water.
• Add grated coconut to the cooked Potato and mix it well.
• Heat oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Black gram and fry it.
• Once Black gram becomes brown add Cooked Potato and Curry leaves.
• Stir well and slow down the flame and cook it for 2 mins.

Recommended Combination: Serve hot with Rice.

Padavalanga Thoran / Snake Gourd Thoran

Padavalanga Thoran is a tasty dish. It is a combination of cooked vegetable and toor dal.
Snake gourd,Toor Dal and Grated Coconut are the main ingredients for this thoran.


INGREDIENTS:

• Chopped Snake gourd/Padavalanga - 2 Cup
• Toor Dal/Thuvaraparippu -¼ cup
• Turmeric powder - ¼ tsp
• Chilly powder - ¼ tsp
• Grated Coconut-3/4 cup
• Cumin Seed - ¼ tsp
• Garlic -2 nos
• Urad dal/Black gram - 1 tsp
• Mustared Seed- 1 tsp
• Red Chilly - 2 nos
• Salt – to taste
• Oil - 1 tsp
• Curry leaves- few

PREPARATION METHOD:

• Soak Toor dal in water for 15 minutes(for easy cook).
• Cook the Chopped Padavalanga and toor dal with Turmeric powder, salt and little water.
• Crush Grated Coconut, Cumin seed, Garlic and Chilly powder.
• Once the Padavalanga and toor dal is cooked well, add Crushed Coconut mix.
• Heat oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and fry it.
• Once Urad Dal becomes brown add Thoran and Curry leaves.
• Stir well and slow down the flame and cook it for 2 mins.

Recommended Combination: Serve hot with Rice.

Muringakka Thoran / Drumstick Thoran

Muringakka Thoran is a dry dish. It is prepared using cut Drumsticks with grated coconut.

INGREDIENTS:

• Drumstick Cuts - 1 cup
• Chilly powder- ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut- ¼ cup
• Cumin Seed - ¼ tsp
• Garlic -1 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Black gram -1 tsp
• Salt - to taste
• Oil - 1 tsp
• Curry leaves - few

PREPARATION METHOD:

• Crush Grated Coconut, Cumin seed, Garlic and Chilly Powder.
• Cook Drumstick along with turmeric powder, salt in little water.
• Cover the pan with a lid and cook well.
• Once the Drumstick cooked well and water dries up, add Crushed Coconut mix.
• Heat oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Black gram and fry it.
• Once Black gram becomes brown add Thoran and Curry leaves.
• Stir well and slow down the flame and cook it for 2 min

Recommended Combination: Serve hot with Rice.