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Showing posts with label healthy recipes. Show all posts
Showing posts with label healthy recipes. Show all posts

Monday, May 3, 2010

Muringa ila Parippu Curry



Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:
  • Toor Daal - 1 cup
  • Drumstick leaves -1 cup
  • Turmeric powder -¼ tsp
  • Chilly Powder - ½ tsp
  • Grated coconut -1 cup
  • Garlic -2 nos
  • Coconut Oil- 1tbsp
  • Curry leaves-a few

PREPARATION METHOD:
  • Detach the drumstick leaves from the stem.
  • Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the cooked daal along with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves
Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Saturday, May 1, 2010

Beetroot Curry



Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Diced Onion- 1 no
  • Chopped Potato - 1 no
  • Diced Tomato - 1 no
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil -1 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
  • Grind the coconut into a fine paste.
  • Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
  • Allow to boil for few minutes. 
  • Turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa

Thursday, April 29, 2010

Muringayila Curry / Drumstick leaves Curry



Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:
  • Drumstick leaves - 2 tbsp
  • Grated coconut -½ cup
  • Garlic -1 nos
  • Red Chilly -2 nos
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Coconut Oil- 1 tbsp

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Put the leaves in the oil and saute for a minute.
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the pan with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove.
Recommended Combination: Muringa ila curry can be served hot with Rice


Wednesday, April 28, 2010

Cabbage Mutta Thoran / Cabbage Egg Thoran



Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:
  • Egg - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Cabbage-2 cup
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent.
  • Add Cabbage and saute for 2 - 3 minutes.
  • Cover the Pan and cook the cabbage well.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Monday, April 26, 2010

Pavakka Curry / Bittergourd Curry



Pavakka Curry / Bittergourd Curry is prepared in grinded coconut paste to reduce its bitterness.
This is a thick gravy curry served with Rice.

INGREDIENTS:
  • Pavakka / Bittergourd -2 big size
  • Sliced Onion - 1 no
  • Sliced Green Chilly -3 nos
  • Sliced Tomato - 1 no
  • Grated Coconut - 1 cup
  • Corriander powder – ½ tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves 

PREPARATION METHOD:
  • Remove seed from Pavakka and cut it into small pieces.
  • Grind the Grated coconut, Chilly Powder,Corriander Powder to a fine paste.
  • Cook Pavakka, Onion and Green Chilly along with Turmeric powder and Salt.
  • When Pavakka is cooked, add Coconut paste and Tomato.
  • Let it boil.
  • When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination:Pavakka Curry / Bittergourd Curry can be serve hot with Rice / Chappathi




Sunday, April 25, 2010

Muringaila Mutta Thoran / Drumstick leaves Egg Thoran



Muringaila or Drumstick Leaves can be used in combination with Egg for preparing Thoran. It is a dry dish and goes in combination with Rice as a side dish.

INGREDIENTS:
  • Egg - 3 nos
  • Finely chopped onion - 1 nos
  • Finely chopped drumstick leaves- one handfull
  • Green chilly(chopped) - 3 nos 
  • Grated coconut -  2 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tbsp
  • Mustard seeds – ½ tsp
  • Red chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion, green chilly, drumstick leaves and saute well till the onion turns transparent.
  • Add turmeric powder and salt.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Muringa ila Mutta Thoran can be serve hot with Rice / Chappathi

Saturday, April 24, 2010

Kinnanappam / Rice Cake


Kinnanappam is a sort of Rice cake cooked in steam.
The main ingredients are grinded boiled rice, coconut and jaggery.

INGREDIENTS:
  • Parboiled Rice- 1 cup
  • Grated coconut – 1½ cup 
  • Cumin seed - pinch
  • Jaggery - ½ cup
  • Ghee - 1tbsp
  • Salt - As reqd


PREPARATION METHOD:
  • Soak rice for atleast 4 hrs.
  • Grind Rice, Coconut and cumin seed to a batter(idli batter consistency).
  • Add Salt, Jaggery and ghee to the batter and mix well.
  • Grease some ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer.
  • Let it cool for sometime and remove from the pan.
Recommended Combination:Kinnanappam can be served with tea or coffee.

Thursday, April 22, 2010

Adapradhaman


Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:
  • Rice Ada -200gm
  • Gaggery -500 gm/ 1 lb
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thick Coconut Milk - 2 cup
  • Sesame seed - 1 tsp
  • Cumin seed - 1 tsp
  • Raisin -2 tbsp

PREPARATION METHOD:
  • Add Ada to 3 cup of boiling water.
  • Cover the vessel and allow to remain for 15 minutes.
  • Wash Ada in cold water and drain it.
  • Put 2 tbsp ghee in a pan.
  • Add AdA in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to Ada and saute it. 
  • Once the Ada cooks in jaggery, add coconut milk.
  • Turn off the stove.
  • Heat the remaing Ghee in a pan.
  • Fry Coconut cut in brown colour.
  • Fry Cashew nut, Raisin, cumin seed, sesame.
  • Add this seasoning to the payasam.
Recommended Combination:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.

Tuesday, April 20, 2010

Muringaila Thoran / Drumstick leaves Thoran



Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:
  • Drumstick leaves - 2cups
  • Grated coconut - 1 Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 2 nos
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - as needed

PREPARATION METHOD:
  • Detach the leaves from the stem and chop it very nicely.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice fry it.
  • Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
  • Sprinkle water and cover the pan and cook for 10 mins.
  • Crush Coconut, garlic and chilly powder together and add to it.
  • Mix finely and slow down the flame and cook it for 2 mins.
Recommended Combination: Muraingaila thoran can be served hot with Rice.

Tuesday, March 23, 2010

Koon Roast / Mushroom Roast



Mushrooms are undoubtedly delicious.
This preparation method is similar to Egg Roast, replacing egg with mushroom.

INGREDIENTS:
  • Mushroom - 15 nos
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tsp
  • Slit Green chillies - 4 nos 
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Clean and cut the Mushroom into half and keep aside
  • Heat oil in the pan.
  • Put Mustard seeds and red Chillies and allow to Splutter
  • .Add Curry leaves.
  • Add Onions, green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder,Garam Masala Powder, salt and sauté .
  • Add Mushroom into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Turn off the stove when the gravy becomes thick.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Asparagus Thoran



Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:
  • Chopped Asparagus - 1cups
  • Grated coconut - ¼ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Garlic - 1 nos
  • Cumin Seed -¼ tsp
  • Urad Daal - 1tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Curry Leaves -few


PREPARATION METHOD:
  • Cook Asparagus with turmeric powder and salt in little water.
  • Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add urad daal and fry it.
  • Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
  • Stir well and slow down the flame and cook it for 2 mins.
Recommended Combination: Serve hot with Rice




Soya Curry



This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:
  • Soya Chunks- 1 cup
  • Diced Potato- ½ cup
  • Diced Capsicum- ¼ cup
  • Green peas(frozen) - ¼ cup
  • Chopped Beans - ¼ cup
  • Diced Carrot -¼ cup
  • Chopped onion -½ cup
  • Slit Greenchilly- 6 nos 
  • Ginger Paste- 1 tsp
  • Chilly Powder - ½ tsp
  • Corriander Powder-1½ tsp
  • Turmeric powder -¼ tsp
  • Aniseed powder - 1 tsp
  • Pepper powder -¼ tsp
  • Cinnamon -2 inch stick
  • Bayleaf -1
  • Cloves- 2 nos
  • Cardamom - 1 nos
  • Thick Coconut milk - 1 cup
  • Salt to taste
  • Oil -1 tbs 
  • Curry leaves-few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • Squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces
  • Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
  • Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
  • Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
  • Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
  • Add salt and water,cover the pan and let it cook. 
  • When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
  • Then add coconut milk and allow to boil. 
  • When it starts boil,put curry leaves and remove from fire
Recommended Combination: Serve hot with Chappathi / Appam / Rice

Carrot Mutta Thoran / Carrot Egg Thoran



Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Carrot-2 nos
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Cook the carrot along with turmeric powder and salt in little water.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add cooked carrot and saute for 2 - 3 minutes.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with Rice

Capsicum Mutta Thoran / Capsicum Egg Thoran



Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Capsicum -1 nos
  • Green Chilly(Chopped) - 3 nos
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add chopped Capsicum, turmeric powder, salt and allow to cook.
  • Add grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with Rice / Chappathi

Ishtu



This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:
  • Diced Onion -1 nos
  • Diced Potato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Ginger(chopped) -1 tbsp
  • Thick Coconut milk - ½ cup
  • Coconut Oil - 1tsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Cook Onion, Potato, Chilly and Ginger along with salt and water.
  • When the vegetables cooks well, add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves and coconut Oil
Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Mutta Dosa / Egg Dosa



A variety non vegetarian dosa using Egg and rice batter.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Pearl Onion(finely chopped) - 6 nos
  • Green Chilly(finely chopped) -3 nos
  • Eggs - 4 nos
  • Pepper powder -pinch
  • Chopped Curry leaves - 1 tsp
  • Salt to taste
  • Oil

PREPARATION METHOD:
  • Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
  • Add egg into it and beat well.
  • Add Pepper powder and mix well
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • When dosa is half cook pour the Egg Mixture on to dosa. 
  • Pour some oil on it.
  • When egg is cooked, turn the other side .
Recommended Combination: Serve hot




Spicy Tomato Dosa



Spicy tomato dosa

INGREDIENTS:
  • Dosa batter - 2 cup
  • Tomato (chopped)- 2 nos
  • Onion (chopped) - 1 small
  • Chopped Garlic - 1 tbsp 
  • Red chilli powder - 1 tsp
  • Asafoetida powder- ¼ tsp
  • oil - 2 tbsps
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a Pan. 
  • Add onions and garlic and saute`till the onion turns transparent.
  • Add chopped tomatoes and saute well along with salt.
  • Add Chilly powder and saute for a minute.
  • Grind them into a paste.
  • Add asafoetida, turmeric powder and mix well.
  • Add tomato mix to the Dosa batter and mix well.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Chutney

Gothambu Dosa / Wheat Dosa


Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:
  • Wheat powder - 1 cup
  • Water - 1½ cup
  • Finely Chopped Onion - 3 tbsp
  • Finely Chopped Ginger - ½ tsp
  • Chopped Green Chilly -2 nos
  • Curry leaves -few
  • Salt - to taste

PREPARATION METHOD:
  • Mix all the ingredients to make a dosa batter.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side .
Recommended Combination: Serve hot with Chutney.

Kadalapradhaman



Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:
  • Channa daal(kadala parippu) -1 cup
  • Gaggery -2 cup
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thin coconut milk - 2 cup
  • Thick coconut Milk - 1 cup
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Dry Ginger powder(chukku podi)- ¼ tsp
  • Cardamom powder - ¼ tsp
  • Raisin -2 tbsp
  • water - ½ cup

PREPARATION METHOD:
  • Cook Daal in a pressure cooker.
  • Mash the Cooked daal.
  • Put 2 tbsp ghee in a pan.
  • Add mashed daal in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to daal and saute it. 
  • Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
  • Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
  • Turn off the stove.
  • Heat the remaing ghee in a pan.
  • Fry coconut cut in brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam
Recommended Combination: Serve with Pazham and Pappadam.

Pottukadala Chutney / Split dalia Chutney



A variety form of Chutney which can be served with Dosa, Idly or Vada

INGREDIENTS:
  • Grated coconut - 1 Cup
  • Dalia or pottukadala - ¼ cup
  • Shallot - 1 nos
  • Green Chilly -  2 nos
  • Mustard seeds - 1 tsp
  • Red Chilly - 2 nos
  • Salt - to taste
  • Coconut Oil-1 tsp
  • Curry Leaves -few

PREPARATION METHOD:
  • Grind coconut, dalia, shallot, green chilly into fine paste.
  • Heat oil in pan.
  • Add mustrard seeds and red chillies into it, allow to Splutter.
  • Pour the paste and salt into it,mix well and allow to boil.
  • When it starts boil,turn off the stove and add curry leaves.
Recommended Combination: Serve with Dosa / Vada