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.

Paneer Biriyani / Paneer Rice

INGREDIENTS:

• Paneer - ½ lb or 250 gm
• Chopped onion - 1 cup
• Chopped tomato - 2 no
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tsp
• Slit green chillies - 2 nos 
• Coriander powder - 2 tsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - ½ tsp
• Pepper Powder - ½ tsp
• Cinnamon – 2 one inch stick
• Cardamom – 2 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• kasoori methi - 1 tsp
• Finely chopped coriander leaves - 2 tbsp
• Ghee - 1 tbsp
• Salt to taste
• Oil 

PREPARATION METHOD:

• Cut paneer into small pieces, lightly fry and keep aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
• Add drained rice and fry for a minute.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
• Remove the rice from the fire and let it cool.
• Heat 2 tbsp oil in a pan.
• Add onion, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
• Add tomato and sauté well till the oil separates from the masala.
• Add fried paneer into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves into it and cook for a minutes.
• Add Kasoori methi and mix well.
• Add cooked rice into it and mix well.
• Let it cook for a minute.
• Turn off the stove.
• Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Simple Vegetable Biriyani

INGREDIENTS:

• Chopped Carrot - ½  cup
• Chopped String beans - ½  cup
• Chopped Cauliflower - ½  cup
• Chopped Green peas- ½  cup 
• Chopped Potato - ½  cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Curd - 1 cup
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 2 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Pepper Powder - ½ tsp
• Cinnamon – 3 one inch stick
• Cardamom – 4 nos
• Cloves – 4 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
• Add tomato and sauté well.
• Add all vegetables into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Add curd into it and mix well and cook for 2-3 minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add cooked vegetable masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Mushroom Rice / Mushroom Biriyani

INGREDIENTS:

• Mushroom - 20 nos
• Basmati rice - 2 cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean and cut the mushroom into half and keep aside.
• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
• Add tomato and sauté well.
• Add mushroom into it and mix well (no need to add water).
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add mushroom masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle.

Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry

INGREDIENTS:

• Sliced Carrot (length wise) - 1 nos
• Sliced Broccoli - 1 cup
• Sliced Onion - 1 nos
• Turmeric powder - ¼ tsp
• Crushed Chilly - ½ tsp
• Mustard seeds - 1  tsp
• Red chilly - 2 nos
• Curry leaves - A few
• Salt to taste
• Oil - 1 tbsp

PREPARATION METHOD:

• Put carrot, broccoli and onion into a pan.
• Add turmeric powder, salt and little water into it and mix well.
• Cover the pan with a lid and cook.
• Heat oil in a pan.
• Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
• Add cooked vegetable, crushed chilly and mix well.
• Fry utill it becomes golden colour.

Recommended Combination: Serve hot with Rice / Chappathi

Beetroot Rice

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Beetroot -1 cup
• Chopped Onion– 1 nos
• Green peas – 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
• Raisins - 2 Tbsp
• Cashewnut - 10 nos
• Chopped corriander leaves

PREPARATION METHOD:

• Heat ghee/oil in a pan.
• Fry raisins and cashew nut and remove from the pan and keep aside.
• Add onion, green chili, ginger garlic paste and saute.
• Add chopped beetroot and saute for 2 -3 minutes.
• Add greenpeas, salt 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.
• Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.

Recommended Combination: Serve with Pappadam/Chips and raita.

Unakka Munthiri Chutney / Raisin Chutney

Raisins are good sources of energy, vitamins, minerals, and anti-oxidants.It is a  good practice to include raisins in our daily diet.

INGREDIENTS:

• Raisin - ½ cup 
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos 
• Red Chilly - 3 nos
• Curry leaves - 2- 3 leaves
• Coconut Oil - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Soak the raisin in little water for 2 -3 minutes.
• Grind Raisin, Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
• Add coconut oil to the Chutney and mix well. 

Recommended Combination: Serve with Idli / Dosa / Chappathi .

Dates Chutney / Eenthappazham Chutney

Dates are rich in several vitamins and minerals.Intake of a date daily gives a balanced and healthy diet.
You can include dates in your diet through a variety of dishes like eenthappazham chutney.
It differs from other chutney  by its sweet-tangy taste.

INGREDIENTS:

• Pitted dates - 6 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos 
• Red Chilly- 3 nos(or according to your taste)
• Curry leaves - 2- 3 leaves
• Coconut Oil - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Soak the dates in little water for 2 -3 minutes.
• Grind the  Dates,  Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
• Add coconut oil to the Chutney and mix well. 

Recommended Combination: Serve with  Dosa / Chappathi / Vegetable Pulav

Chuttaracha Chammandi

Chuttaracha Chammandi is a tasty and traditional side dish for Rice.

INGREDIENTS:

• Coconut(with shell) - ½ of the coconut 

                   OR

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

PREPARATION METHOD:

• Detach the coconut from the shell and cut it in to medium pieces .
• Roast the coconut(without oil) till golden brown .
• (we can roast the coconut pieces directly over burning charcoal or in a pan.)
• 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 or kanji.

Malli ila Dosa / Cilantro Pancake

Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

INGREDIENTS:

• Dosa batter - 2 cup
• Malli ila / Corriander leaves(chopped)- 1 cup
• Pearl Onion - 2 no
• Green chilly - 2 nos
• Chopped Ginger -  1 tsp
• Salt to taste

PREPARATION METHOD:

• Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
• Add this paste to the Dosa batter and mix well.
• Heat a Frying Pan / Dosa Kalu.
• 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 and Sambar.

Soya Biriyani

INGREDIENTS:

• Basmati rice – 2 cup
• Soya Chunks - 2 cup
• Chopped onions – 2 cup
• Tomato (chopped) – 1 no
• Diced Carrot and Peas– 1 cup 
• Green chilly – 2 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic – 1 tsp
• Chilly powder – 1 tsp
• Turmeric Powder - ¼ tsp
• Coriander powder – 1 tsp
• Fennel seed Powder - 1 tsp
• Garam Masala Powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - 1 cup
• Ghee - 3 tbsp
• Thinly sliced Onion - ½ cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Wash and soak rice for 10 mins and then drain it. 
• 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.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
• Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
• Crush  chopped Garlic and Ginger with Green Chillies .
• Add this to the pan along with chopped Onion and saute till translucent.
• Add chopped tomato and saute well.
• Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
• Add Soya chunks, carrot and peas to it.
• Add ¼ cup water and salt to it and let it cook for 5 minutes.
• Add mint leaves and cilantro to it and cook for a minute.
• Add drained rice into it and mix well.
• Add 4 cups of water, salt(to taste) and mix well.
• Cover the pan with a lid and let it cook.
• Remove from fire when the rice is cooked and all water has been absorbed.
• Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Vanpayar kaya Mezhukkupuratti / Read beans &raw banana stir fry

This is a delicious side dish for rice. Its rich in protein and iron.

INGREDIENTS:

• Red Beans -  ½ Cup
• Raw Banana(cut into small pieces) - ½ Cup
• Turmeric powder - ¼ tsp.
• Chilly Powder - ½ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Curry leaves - A few
• Coconut Oil -1 tbsp 
• Salt to taste

PREPARATION METHOD:

• Cook Red Beans/ Vanpayarr in a Pressure cooker with  Water for 3 -4 whistle
• Cook Raw Banana in little water along with turmeric powder, Chilly powder and salt.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add sliced shallot, Curry leaves and fry it.
• Put the cooked beans and cooked banana into it and fry utill it turns crisp.

Recommended Combination: Serve hot with Rice.

Veluthulli / Garlic chammanthi

Including Garlic to our diet through variety of dishes is a healthy practice. Garlic  is generally good for our stomach and will help digestion.

INGREDIENTS:

• Grated coconut - 1 cup
• Garlic - 2 nos
• Red Chilly  - 4 nos
• Curry leaves - 2 -3 leaves
• Salt to taste

PREPARATION METHOD:

• Crush all the other ingredients together.

Recommended Combination: Garlic Chammandi can be served with Kappa Puzhukku.

Mulaku Chammandi

This is a very tasty chammandi which goes together with Kappa Puzhukku.

INGREDIENTS:

• Green Chilly -2 nos
• Shallot / kunju ulli - 6 nos
• Salt to taste
• Coconut Oil - 1 tsp

PREPARATION METHOD:

• Crush Chilly,Shallot and Salt together.
• Add Coconut oil and mix well.

Recommended Combination: Mulaku Chammandi can be usually served with Kappa Puzhukku.

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.

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.

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.