Okra masala

Okra 1/2 lb., cut into 3 cm. pieces, onion small 1, cubed, bell peppers 2, sliced,
tomato 1, cubed, salt to taste, vegetable masala 1 tbsp., coconut oil 2 tbsp.,
curry leaf 1 sprig.
Heat oil in a pan, drop in onion and sauté till tender, add okra, sauté till tender,
add bell peppers, tomato, salt and vegetable masala and curry leaf, sauté till cooked.
Transfer into a serving bowl. Serve with rice.

Mixed Beans with coconut

Nine beans  mix 1 cup, soaked over night, pressure cooked with salt to taste. Keep aside.
Grated coconut 1/2 cup, turmeric powder 1/2 tsp., salt to taste, cumin powder 1/4 tsp.
Squeeze these ingredients and keep aside.
Coconut oil 2 tbsp., dried chilly 1, broken into 2, mustard seeds 1/4 tsp., curry leaf a sprig,
shallots 3, garlic cloves 2, both finely chopped.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in dried chilly and curry leaf
followed by shallots and garlic, allow to cook, add coconut mix, combine well, add cooked
beans, mix well, adjust salt. Transfer into a serving bowl. Serve with rice.

Baked Cauliflower

Cauliflower 1, split the flowers, wash thoroughly, drain excess water, sprinkle with turmeric and salt.
Chick pea flour a cup, asafoetida powder 1/2 tsp., chilly powder 1 tsp.
Mix the ingredients, add little water and prepare a thick batter. Dip the cauliflower in the batter.
Spread in a baking tray and bake in 300 degrees for 1 1/2 hours. Care should be taken to turn the flowers on half way. Crispy fritters are ready.

Spicy fritters

 
 
 
For non spicy the same way not to add chilly powder.

Non spicy fritters

Medicated Dry Bar

Fried Rice flour 1 cup, palm sugar  1 lb., made into syrup, turmeric powder 4 tbsp.,
garlic paste 4 tbsp., pepper powder 1 tbsp., dried ginger powder 1 tbsp., ajowan ( carom seeds )
powder 2 tbsp., coconut oil 1/4 cup,salt a pinch.
While palm sugar syrup in low flame, add all the ingredients, stir quickly to avoid lumps, stir
till the mix form a thick battery form.
Mean while brush a tray with coconut oil and pour the batter into the tray, quickly spreading
the top with bottom of a spatula to get a plain surface. Give knife cuts on the batter while hot,
to break it easily when cooled.
Allow to cool, break through the lines and have a bar after dinner.
This is specially for delivered moms to start on 21st day. Can have up to two weeks.
Good for rejuvenating uterus and good for digestion.

Healthy dinner ....Chapatti and Turkey

Whole wheat Chapatti 1, Turkey Pattie 1, Cucumber slices as required and your favourite sauce.

Whole wheat powder a scoop, add enough water to form a soft dough.
Divide the dough and form lime shape balls, spread the ball to desired size and cook both the sides
on a chapatti tawa.

Turkey Pattie....Fry it on a pan 5 minutes on each side.

Sauce prepared here.....Chilly garlic paste 1 tbsp., coconut oil 1 tbsp., rice vinegar 1 tbsp.,
Combine the ingredients, adjust salt . Ready to dip.

Egg Carrot Stew

 Hen's eggs 4, boiled, peeled, halved.
Carrot 4, onion 1, both sliced, garlic cloves 4, chopped, green chilly 2, silted, salt to taste, turmeric powder 1/3 tsp.
Cook the ingredients.
Coconut milk 1 cup, chopped cilantro 2 tbsp.
Add the ingredients along with halved eggs, allow to bubble in low flame, adjust salt.
Serve with Aappam.

Chicken Carrot Stew

Boneless chicken pieces 1lb., carrot 1lb., cut into medium pieces, onion 1, cubed, ginger garlic
paste 2 tsp., turmeric powder 1/2 tsp., green chilly 2, silted, curry leaf a sprig, salt to taste.
Pressure cook the ingredients for a whistle. Allow to cool.
Coconut milk 1 cup, chopped cilantro 2 tbsp.
Add the ingredients to the cooked mix, allow to bubble in low flame.
Serve with bread.

Sauteed mushroom

Button mushroom 1lb., sliced, shallots 50 gm., sliced, ginger garlic paste 1 tsp., meat masala 1 tbsp.,
salt to taste, curry leaf a sprig, coconut oil 2 tbsp.
Heat oil in a pan, drop in curry leaf followed by shallots, sauté till tender, add salt, ginger garlic paste, sauté till aroma spreads, add mushrooms, mix well and allow to cook in low flame.
Add meat masala, combine well, adjust salt and allow the gravy to cover the mushrooms.
Serve with chapatti.

Dal with cilantro

Green lentil splits (Moong Dal) cup, shallots 2, garlic cloves 2, green chilly 1, curry leaf a sprig,
turmeric powder 1/4 tsp., salt to taste.
Pressure cook the ingredients, allow to cool, smash it.
If required add little water, adjust salt and allow to bubble in low flame.
Coconut oil 1 tbsp., chopped cilantro 3 tbsp.
Transfer into a serving bowl.
Garnish with coconut oil and cilantro.
Serve with hot rice/ chapatti.

Sauteed Okra

Okra 1lb., cut into 1/2 cm. thick rings, salt to taste, coconut oil 2 tbsp.
Heat oil in a pan, drop in okra, sauté till tender, add salt and allow to cook.
Serve with rice.

Asparagus with yellow split peas

Yellow spilt peas 1 cup, salt to taste. Soak 4 hours and cook the peas gently.
Asparagus a handful, chopped, onion 1, chopped, garlic cloves 3, finely chopped,
turmeric powder 1/3 tsp., cumin powder 1/2 tsp., grated coconut 1 cup, salt to taste,
curry leaf a sprig, mustard seeds 1/4 tsp., coconut oil 1 tbsp.
Heat oil in a wok, drop in mustard seeds, allow to splatter, add curry leaf and onion, sauté
till tender, add garlic and asparagus, salt, mix well and allow to cook in low flame. Add
turmeric, cumin powders along with grated coconut and cooked peas. Combine well.
Transfer into a serving bowl. Serve with rice/ chapatti.

Pepper Chicken

Chicken breast 1 lb., cut into 2" pieces, shallots 100 gm., ginger 1 inch, garlic cloves5, all thinly sliced, pepper powder 1 tbsp., coriander powder 1 tsp., garam masala 1/2 tsp., salt to taste,
turmeric powder 1/4 tsp., chopped cilantro 2 tbsp., coconut oil 2 tbsp., curry leaf a sprig.
Heat oil in a pan, drop in curry leaf, followed by shallots, ginger and garlic, sauté till tender,
add pepper, turmeric, coriander powder and salt, sauté for a while, add chicken, mix well, and
close with a lid. Cook in low flame. When cooked add garam masala, mix well.
Transfer into a serving bowl, garnish with cilantro and serve hot.

Sauteed shallots

Shallots 100 gm., thinly sliced, ghee 2 tbsp., salt to taste, pepper powder1/2 tsp.
Heat ghee in a pan, drop in shallots, salt till tender, add salt and pepper powder,
sauté till golden brown. Add curry leaf. Serve hot with rice for lunch.

Moong Dal in coconut milk

Moong Dal ( Green lentil splits )1/2 cup, shallots 3, garlic cloves 2, both chopped, salt to taste. Pressure cook the ingredients. Allow to cool.
Coconut milk 1/4 cup, curry leaf a sprig, cumin powder 1/4 tsp., ghee 1 tsp.
Combine on the ingredients together allow to bubble.
Serve with rice and papadum.

Shallot turmeric fried rice

Basmati rice 1/2 cup, cooked in a cup of water.
Ghee a tbsp., shallots a handful, thinly sliced, curry leaf a sprig, salt to taste, turmeric powder 1/3 tsp.
Heat ghee in a pan, drop in shallots and curry leaf,  sauté till golden brown, add salt and turmeric powder, combine well, add cooked rice, mix well and serve hot for lunch.

Upma with veggies

Fried semolina 2 cups, carrot chopped 1 cup, frozen greens peas 1/2 cup, salt to taste, ghee 2 tsp.,
coconut oil 2 tbsp., dried red chilly 2, broken into 2 each, curry leaf a sprig, onion 1, chopped,
ginger 2 inch piece, finely chopped, cilantro chopped 2 tbsp., mustard seeds 1/2 tsp.
Heat oil in a wok, add mustard seeds, allow to splatter, add red chilly and curry leaf, followed by
onion and ginger, sauté till tender, add carrot, sauté till tender, add green peas, sauté till cooked,
add semolina, salt, combine well, add 3 cups boiling water, combine well, add ghee.
Serve hot for dinner along with a black coffee.

Sauteed black chick peas and banana

 Black chick peas 1 cup, soaked over night and pressure cooked adding salt to taste.
Onion 1, chopped, mustard seeds 1/4 tsp., coconut oil a tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add onion, sauté till tender, add cooked chick peas, adjust salt, sauté till
the ingredients combined well. Garnish with cilantro and serve with boiled banana for a healthy dinner.

Cooked Riped Banana

Nendran Banana 1 large, washed, cut into four, give a longitudinal cut on skin. Steam cook.
Serve hot with a cup tea.
The sweetness will increase and is very digestible. So those who are feeling not well can have
this meal.