Veluthulli Achar / Garlic Pickle

Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

• Garlic Pods - 15 nos
• Nicely sliced Ginger - 1 tsp
• Gingely Oil - 3 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Lemon Juice - 1 tbsp or  Vinegar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add sliced Ginger and Garlic and saute for 5 minutes.
• Add Salt and mix well.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add Vinegar or Lemon juice to it and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Soya Roast

Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:

• Soya chunks - 1 cup
• Onion - 1 nos
• Ginger and garlic paste - 1 tbsp
• 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
• Pepper Powder - 1 tsp
• Oil - 2 tbsp
• Red Chilly -2 nos
• Mustard seeds -1 tsp
• Salt - As reqd

PREPARATION METHOD:

• Soak soya chunks 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 the pan.
• 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 Soya into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Add Pepper powder to the curry and mix well.
• Turn off the stove when the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Apple Achar / Apple Pickle

Pickles can be prepared using both vegetables and fruits. Green crispy apple is one such fruit which can be used to prepare the pickle.

INGREDIENTS:

• Chopped Apple - 1 nos
• Gingely Oil - 2 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add this Oil and Salt to chopped Apple and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Fish Curry in Tamarind Juice

Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

• Fish (King Fish or Pomfret) - 500g or 1lb
• Chopped Ginger - 1 tsp
• Green Chilies (slit) - 4 nos
• Sliced Onion - 2 tbsp
• Tamarind - A gooseberry sized ball
• Tomato - 1 medium size
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan or chatti.
• Add sliced onions and saute for a minute.
• Add ginger, garlic, green chilly and saute well.
• Add chilly powder and corriander powder into it and stir well till the raw smell goes.
• Grind tomato to fine paste.
• Add this paste into the pan. 
• Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
• Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Mango Milk Shake

Milk shakes makes our body cool, espacially during summer. Try to serve this easy dish with its chillness.

INGREDIENTS:

• Mango - 1 nos
• Milk - 1 cup
• Sugar - 1 tbsp 

PREPARATION METHOD:  

• Peel off the skin of mango and cut it into small pieces.
• Blend  mango and suger smoothly.
• Add milk(chilled milk) and blend the mixture together. 

Asparagus Mezhukkupuratti / Asparagus Stir Fry

For Vegetarians Asparagus is a good healthy option to make a variety of dishes. You can make delicious naadan dishes easily using Asparagus.

INGREDIENTS:

• Asparagus (sliced) - 1 Cup
• Sliced Onion - 2 tbsp
• Turmeric powder - ¼ tsp.
• Crushed Chilly - 1 tsp
• Salt to taste
• Oil -2 tbsp

PREPARATION METHOD:

• Cook asparagus in little water along with turmeric powder and salt.
• Heat oil in a pan.
• Add sliced onion and saute a minute.
• Put the cooked asparagus and crushed chilly into it and fry utill it turns golden brown.

Recommended Combination: Serve hot with Rice.

Apple chammandi

It is a variety Chammandi. The Sweet and sour taste of Green Apple and the Spicy Chilli results in a good combination.

INGREDIENTS:

• Green Apple - 1
• Grated coconut - ½ cup
• Pearl Onion - 1 no
• Green Chilly - 3 nos
• Curry leaves - 2 -3 leaves
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Apple and cut it into small pieces.
• Grind all the other ingredients with Apple without using water.

Recommended Combination: Apple Chammandi can be served with Rice or Dosa / Idli.

Avocado Chutney

Avocado is a healthy fruit containing fiber, fat and vitamins. We can include Avacado in our food through a variety of simple dishes.

INGREDIENTS:

• Ripe avocados - 1 big
• Green chilly - 1 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 1 
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Grind Avocado, Green Chilly, Tamarind, Pearl Onion and Salt Together. 

Recommended Combination: Chammandi can be served with Chappathi / Dosa / Idli.

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste

Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

• Fish - Pomfret (Aavoli) – 500gm or 1 lb
• Sliced Shallots – 6 nos or (2 tbsp sliced onion)
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Fish Tamarind)- 4nos
• Grated Coconut- ½ cup
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
• Add chilly powder and corriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat 1 tsp oil in a pan.
• Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
• Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
• 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

Mango Lassi

Mango Lassi is a tasty soft drink which makes our body cool, especially in summer.

INGREDIENTS:

• Mango - 1
• Milk - ½ cup
• Yogurt - 1 cup
• Sugar - 1 tbsp

PREPARATION METHOD:

• Peel off the skin of mango and cut it into small pieces.
• Blend  mango and suger smoothly.
• Add milk and Yogurt, again blend the mixture together. 

Cabbage Cherupayar Thoran / Cabbage Green Gram Stir Fry

Cabbage and  Cherupayar can form a really good combination.

INGREDIENTS:

• Finely chopped Cabbage – ½ cup
• Finely chopped Onion – 3 tbsp
• Roundly cut Green Chillies - 2 nos
• Grated Coconut – 1 cup
• Turmeric powder - ½ tsp
• Moong Daal / Cherupayar - 1 cup
• Cumin seeds- pinch
• Garlic pod - 1 nos 
• Chilly powder - 1 tsp 
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Coconut Oil - 1 tbsp 
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Moong Daal/ Cherupayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle. 
• Crush Coconut, Cumin seed, Chilly Powder and Garlic. 
• Heat oil in a pan.
• Add mustard seeds and Red Chillies, allow to splutter.
• Add Onions and Green chillies , sauté until transparent.
• Add Cabbage into it.
• Add turmeric powder and salt.
• Slow down the flame and cover the pan and let it cook for 5 mins .
• Add Cooked Beans/ Moon Daal to it and mix well.
• Cook cabbage and Beans together for 2 - 3 minutes.
• Add the crushed Coconut and mix well. 
• Add Curry leaves and stir for 2 minutes and remove from fire

Recommended Combination: Serve hot with Rice.

Capsicum Mezhukkupuratti / Bell Pepper Stir Fry

Capsicum Mezhukkupuratti / Bell Pepper Stir Fry is a simple dish which is served as a side dish with rice.

INGREDIENTS:

• Capsicum (Sliced) - 1 cup (any colour)
• Turmeric powder - ¼ tsp 
• Crushed Chilly - ½ tsp
• Coconut Oil - 1 tsp 
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Heat oil in a pan.
• Add capsicum, crushed chilly, turmeric powder, curry leaves and salt.
• Fry utill it turns to light golden colour.

Recommended Combination: Capsicum Mezhukkupuratti / Bell Pepper Stir Fry can be served hot with Rice / Chappathi.

Kaya Payar Mezhukkupuratti / Raw Banana and Long Beans Stir Fry

Long Beans and Raw Banana are cooked in little water and fried in Oil till it turns crisp.

INGREDIENTS:

• Long Beans(cut into small pieces) - ½ Cup
• Raw Banana(cut into small pieces) - ½ Cup
• Turmeric powder - ¼ tsp.
• Crushed Chilly - 1 tsp
• Salt to taste
• Oil -2 tbsp

PREPARATION METHOD:

• Cook Long Beans (Achinga Payar) and Raw Banana in little water along with turmeric powder and salt.
• Heat oil in a pan.
• Put the cooked ingredients and Crushed Chilly into it and fry utill it turns crisp.

Recommended Combination: Serve hot with Rice.

Carrot Kichedi / Carrot Pachadi

Carrot Kichedi is a simple and delicious dish.

INGREDIENTS:

• Finely Chopped Carrot - ¼ cup
• Green chillies - 4 nos
• Curd - 1 cup
• Turmeric powder - ¼ tsp
• Water 
• Salt - to taste
• Curry leaves - A few
• Mustard seeds - ¼ tsp 
• Red chilly - 2 nos 
• Coconut Oil - 1 tsp 

PREPARATION METHOD:

• Cook Chopped carrot and Green Chilly in water along with salt and turmeric powder .
• When the cooked carrot is cool,add Curd to it and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add Curry leaves and fry it.  
• Pour the seasoning over the Kichedi.  

Recommended Combination: Serve with Rice.

Cheera Thoran

Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.


INGREDIENTS:

• Finely chopped green spinach (cheera) - 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 Oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice and fry it.
• Once rice becomes crispy add spinach / cheera,salt,turmeric powder.
• 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.
• Remove from fire.

Recommended Combination: Serve hot with Rice.

Cherupayar Thoran/ Moong Daal Thoran / Green Gram Stir fry

Cherupayar Thoran / Moong Daal Thoran is a delicious dry dish rich in protein often served with rice or kanji.

INGREDIENTS:

• Moong Daal / Cherupayar - 1 cup
• Grated coconut - 3/4 cup
• Cumin seeds- pinch
• Garlic pods - 2 nos 
• Turmeric powder - ¼ tsp 
• Chilly powder - 1 tsp
• Mustard seeds - 1 tsp
• Red Chilly -2 nos
• Coconut Oil - 1 tbsp 
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook moong daal/ cherupayar in a pressure cooker with turmeric powder and water for 3 -4 whistle. 
• Crush coconut, cumin seed, chilly powder and garlic. 
• Add the coconut mix and salt to the cooked daal and mix well. 
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add cooked daal and curry leaves, mix well.
• Saute for a minute and remove from fire.

Recommended Combination: Cherupayar Thoran / Moong Daal Thoran can be served hot with Rice, Morucurry and Achar / kanji  .

Cauliflower Bajji

Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:

• Cauliflower Florets - 20 nos
• All purpose Flour(Maida mavu) - ½ cup
• Pepper powder -¼ tsp
• Turmeric powder -¼ tsp
• Egg -2 nos
• Water -4 Tbsp (required to make thick batter)
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Beat the egg and keep aside.
• Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
• Heat oil in a pan.
• Dip each florets in the batter.
• Put slowly it into the hot oil.
• Fry the bajjis until it turns golden colour.

Recommended Combination: Serve hot with Tea

Mathanga Puli Curry / Pumpkin Curry

Matha Puli Curry / Pumpkin Curry is a very simple curry which can be a quick side dish for rice.

INGREDIENTS:

• Diced Pumpkin / Mathanga - 1 cup
• Water - 1 cup
• Turmeric powder - ¼ tsp
• Chilly powder - 1½ Tbsp
• Corriander Powder -2 tbsp
• Asefodia Powder-pinch
• Fenugreek Powder - a pinch
• Tamarind - A gooseberry sized ball
• Coconut Oil - 1 tsp
• Mustard seeds - ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add chilly powder, corriander powder and Saute till raw smell goes.
• Add Pumpkin / Mathanga piece with Turmeric powder and little water, let it cook.
• When Pumpkin is cooked, add Tamarind juice and allow to boil.
• Add Asefodia Powder and mix well.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Mathanga Pulincurry can be served hot with Rice and Curd.

Vanpayar Mezhukkupuratti / Red Beans Stir Fry

Vanpayar Mezhukkupuratti / Red Beans Stir Fry is rich in protien and tasty side dish for rice.

INGREDIENTS:

• Red Beans / Van payar - 1 cup 
• Turmeric Powder -  ¼ tsp
• Sliced Pearl Onion - 3 nos
• Coconut Oil - 1 tbsp 
• Mustard seeds - ½ tsp
• Red Chilly-2 nos
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Beans / Vanpayar in a Pressure cooker with Turmeric Powder , Salt and  2 cups of Water for 3-4 whistle. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add Pearl Onion and fry it.
• Add Beans / vanpayar and Curry leaves and fry for 2 - 3 mins.

Recommended Combination:Vanpayar Mezhukkupuratti / Red Beans Stir Fry can be served hot with rice.

Chammandi

Chammandi can be prepared easily and can serve as a tasty side dish for several breakfast and lunch items including Dosa, Idly, Rice etc.

INGREDIENTS:

• Grated coconut - 1 ½ cup
• Red chilly - 4 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos
• Curry leaves - A few
• Salt - to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Grind all the ingredients together without using water.

Recommended Combination: Chammandi can be served with Rice / Dosa / Idli.