Egg Potato Masala

Hen's egg 5, boil cooked, cooled, de-shelled and silted. Potato 2, pressure cooked, peeled and sliced, onion 1, garlic cloves 6, both thinly sliced, egg masala powder 1 tbsp., lemon juice 1tbsp., salt to taste, chopped cilantro 1 tbsp., coconut oil 1 tbsp., coconut milk 1/2 cup.
Heat oil in a shallow pan, drop in onion and garlic, sauté till tender, add potato slices, allow to sauté, add the masala powder, salt and lemon juice, combine well. Add coconut milk, allow to bubble, add the eggs, combine well along with chopped cilantro. Transfer into the serving bowl. Nice side dish for breakfast along with bread or bun.

Colocasia (Taro) in coconut milk

Colocasia (Taro) medium size 2, onion 1, both cubed, garlic cloves 4, ginger 1 inch piece both chopped, green chilli 4, silted, salt to taste.
Pressure cook the ingredients in a cup of water. Care to be taken not to over cook. Allow the pressure to vent out.
Coconut milk 1 cup, spring onion 1 stalk, chopped.
Add coconut milk and allow to bubble, add spring onion, combine well. Transfer into a serving bowl. Serve with chapatti.

Panner Rice

This special dish was prepared by my daughter's friend Limi for a dinner. I loved the taste, got recipe and picture from her.
Basmati rice 3 cups, cooked in 6 six cups of water and salt to taste. Spread it with a fork to cool down.
Paneer 2lb., grated, garlic cloves 10, shallots 12, both chopped, frozen carrot and green peas 1lb., chopped cilantro 3 tbsp., chilli powder 1/2 tsp., ghee 2 tbsp.
Heat ghee in a shallow wok, drop in shallots and garlic, sauté till aroma spreads out, add chilli powder, frozen veggies and paneer, combine well, allow to cook in low flame, add salt to taste. Add cooked rice combine well along with chopped cilantro. Transfer into a serving bowl. Serve hot. Excellent with mango pickle and papadum.

Simple chicken fry for kids

Chicken wings 11 pieces. Ginger and garlic paste 1 tsp. each. Salt to taste, lemon juice 2 tbsp. Marinate the wings and keep for 2 hours. Curry leaves 3 sprigs. Coconut oil 3 tbsp. Heat oil in a shallow pan, drop in half curry leaves, allow to splutter. Add chicken wings. Allow to brown each side. Turn it frequently till the pieces are golden brown. Add the rest of the curry leaves, sprinkle a little salt, combine well, allow the leaves to become crispy. Place the chicken on kitchen tissue to get the excess oil absorbed. This yummy chicken fry along with the crispy curry leaves will be loved by not only kids but also by all others. That's my experience.

Whole channa with Potato curry

Whole channa 2 cups, soaked overnight. Shallots 10, peeled and halved, potato 2, peeled and cubed, garlic 6 cloves, sliced. Add a glass of water and cook the ingredients in a pressure cooker with salt to taste. When cooked, allow to cool down.
Coconut oil 2 tbsp., dried chilli 2, mustard seeds 1 tsp., curry leaf a sprig, chilli powder 1/2 tsp., coriander powder 2 tsp., salt to taste.
Heat oil in a pan, drop in mustard seeds, allow to splutter, followed by dried chilly and curry leaves, add the curry powders and sauté for 30 seconds, add cooked channa mix, combine well, adjust salt and curry is ready.
This curry is delicious and can be served with puttu, appam and puri.

Semolina Upma

Fried coarse semolina 2 cups, urd dal 1 tbsp., frozen corn, carrot and baby broccoli, 1 cup, coconut flakes half handful, salt to taste, onion 1 chopped, ginger garlic paste 1 tsp., ghee 1 tbsp., red chilli 1, broken into 2, mustard seeds 1/2 tsp.
Heat ghee in a pan, drop in urd dal followed by mustard seeds and red chilli, add onion, sauté till tender, add ginger garlic paste, sauté and add frozen veggies. Saute till cooked, add salt followed by fried semolina, combine well, add 3/4 cup of boiling water and coconut flakes. Combine well till the mix become cooked and water absorbed. Serve with banana. Fruits along with dish is a healthy option.

Rice flakes in jaggery

Rice flakes 2 cups, coconut milk 1/2 cup, grated jaggery 1/2 cup, grated coconut 1/2 cup, cashew nuts 1 tbsp., raisins 1 tbsp., ghee 2 tbsp., salt a pinch.
Heat the ghee and fry the raisins and cashew nuts separately. Keep it aside.
Pour the coconut and milk and add jaggery and salt to the rice flakes. Squeeze with your hands well, add fried nuts and raisins. Combine well and serve with evening tea.

Instant Dosai with veggies

Fine semolina 1/2 cup, besan flour 1/4 cup, grated carrot 1/4 cup, chopped spinach a handful, baking powder a pinch, hing a pinch, salt to taste. Mix the ingredients with required water to prepare the batter. Keep the mix for half an hour and make the pan cake. Heat a pan and brush sesame oil on the pan. Pour a ladle of batter, allow to cook the side and flip to cook the other side. Serve hot with coconut chutney. 

Ona Sadya for two

pic 1

 Now a days the families are too small. Since children are far away living in another continent are not able to visit the aged parents. To observe one of the most important part of Onam, the Sadya is inevitable for seniors of Kerala. A Sadya prepared for two.
Total of twenty items. From left to right as in pic 1.
Pachadi, kichadi, avail, thoran, mizhukkupuratti, koottukari, lime pickle, carrot pickle, inchi koottan, banana chips, banana jaggery coated, papadum and a small banana will be served before the person is seated. When we are seated, serves the rice, with parippu curry and ghee, then sambar, then payasam and last curd with ginger and chilli.
Happy Onam To all!

Easy Egg stew

Egg (hen) 5, boiled , peeled and silted. Frozen green peas 1 cup, Onion 1, Potato 2, both cubed, green chilli 4, silted, ginger 1 inch, garlic 3 cloves both finely chopped, coconut milk 1 cup, cilantro chopped 1 tbsp., turmeric powder 1/2 tsp., salt to taste.
Pressure cook potato, onion, chilli, garlic and ginger for a whistle. Allow to cool down, add green peas, turmeric, eggs, salt and mix well. Allow to cook, add coconut milk, allow to bubble. Adjust salt, add cilantro and serve hot with bread or roti for dinner.
 

Mango Salad

Mango 1, (not sour), cucumber 1, carrot 2, celery stalk 1/2, all sliced thinly, lemon juice 2 tbsp., honey 1 tbsp., salt to taste.
Combine the ingredients and serve fresh. This salad is a best appetizer for a healthy diet.

Pappaya and Spinach

This is the recipe I made first time in my life. We were on transit at our home for a month in between Australia and United States. Even we got a month were busy to complete some urgent visits within and outside states. There was a healthy spinach plant in front of our home ready to harvest. So also papaya. I don't want to neglect the spinach. The day before our departure went for a veggie dish of papaya and spinach. It was delicious, nutritious and organic.
One medium papaya. Peeled and sliced and cooked. Spinach chopped. Green chilli 2, silted.Turmeric powder 1/4 tsp., salt to taste, shallots 4, garlic cloves 3, both chopped. Coconut oil 1 tbsp.
Heat oil in a pan, drop in shallots, chilli and garlic, sauté till aroma spreads, add spinach, turmeric and salt, sauté, add papaya and coconut, combine well. Adjust salt. Serve with rice.

Egg roast with veggies

Hen's egg 4, boiled, de shelled and silted. Frozen veggie pack of baby carrots and broccoli, 1lb, onion 1, garlic cloves 3, both thinly sliced, salt to taste, turmeric powder 1/4tsp., baby tomatoes a handful, lemon juice 1 tbsp., coconut oil 2 tbsp.
Heat oil in a pan, drop in onion and garlic, allow to sauté, add veggies, salt and turmeric, combine well, allow to cook in low flame. When cooked, add eggs and lemon juice, combine well and serve as a snack or appetizer. Kids love the colour and so love the dish.

Suateed beans with spanish onion

Frozen beans sliced 500 grams, Spanish onion 1, thinly sliced, garlic paste a tsp., coconut oil 1tbsp., salt to taste.
Heat oil in a pan, drop in onion, sauté till tender, add garlic paste, beans and salt. Combine well. Reduce the flame and allow to cook well. The moisture in the frozen bean is sufficient to get cooked. Serve with rice along with yogurt for kids. Serve pickles if preferred for grown ups.

Snowpeas and asparagus with onions

Snow peas a lb., asparagus a handful, onion 1, all sliced, garlic cloves 5, thinly sliced, salt to taste. Cook the ingredients in a little water.
Coconut oil 2 tbsp., lemon juice 2 tsp.
Heat oil, drop in cooked veggies and lemon juice, combine well, allow to become dry. Serve with hot rice and yogurt.

Prawns with carrot and potato

Prawn large 2 lbs., carrot 4, potato 1, onion 1, ginger 1 inch, garlic cloves 4,all sliced, salt to taste. Cook all ingredients in a little water.
Coconut oil 2 tbsp., Kashmiri chilli powder 1 tsp., tomato sauce 1 tbsp., scallions a stalk, chopped.
Heat oil in a pan, add chilli powder, sauté for 30 seconds, add tomato sauce followed by cooked prawn and veggies, sauté till masala cover the mix. Adjust salt, add scallions and combine well. Transfer into a serving bowl. Serve with hot rice. Kids will sure love this dish.

Pumpkin curry (mathanga moloshyam)

 Toordal (Red gram) 1/2 cup, pumpkin 1/2 kilo, peeled and cubed, shallots 2, turmeric powder 1/2 tsp., green chilli 2, silted, curry leaf a sprig, salt to taste.
Pressure cook all the ingredients. Combine all with a ladle, adjust salt and pour 2 tsps. of coconut oil over the curry and serve with hot rice, papadum and mango pickle.

 

Mushrooms in Fishsauce

Button mushroom 250 grams, thinly sliced, shallots 10, thinly sliced, ginger garlic paste 1tsp., salt to taste, fish sauce 1tbsp., red chilly 1, rice bran oil 1tbsp.
Heat oil in a pan, drop in shallots, sauté for 2 minutes, add mushroom and salt. Sauté for a while. Allow to cook in low flame.
Add ginger garlic paste, red chilli and fish sauce. Combine the ingredients and let it be on low flame for another five minutes. Serve with rice or roti.

Fish in grated coconut with scallion

Barramundi fillets 500 grams, cut into 2 inch cubes, ginger 2 inch, garlic cloves 6, onion 1, all chopped, green chilly 4, silted, salt to taste, gamboge 4 cloves, turmeric powder 1/2 tsp.
 Except fish combine all other ingredients in a cup of water in an earthen wok. Allow to boil, add fish pieces, allow to cook well, Add a cup of grated coconut, combine well, and allow to remain in low flame for another 5 minutes.
Scallions 4 stalks, chopped. Garnish the fish mix and close with a lid. Combine well while serving with rice.

Vegetable rice

Basmati rice 3 cups, cooked in six cups of water with salt to taste.
Frozen veggie pack 1 kg, (cauliflower, carrot, snow peas, green peas)
Onion 1, ginger 2 inch piece, both chopped, bay leaf 4, coconut oil 1/4 cup, crushed pepper 1 tbsp., cardamom 3, cloves 4, salt to taste.

Heat oil in a pan, drop in bay leaves, cloves and cardamom, allow the aroma to spread out, add onion and ginger, sauté till tender, add veggies, salt and crushed pepper, mix well, allow to cook in low flame, add cooked rice, combine well, adjust salt. Rice ready.
Serve with, yogurt, papadum and pickle.

Sprouted lentils and spinach

Sprouted green lentils 2 cups, steam cooked.
Spinach a bundle, chopped.
Grated coconut 1 cup, shallots 3, garlic cloves 3, both chopped.
Coconut oil 2tbsp., salt to taste, cumin seeds 1/2 tsp.
Heat oil in a pan, drop in cumin seeds, allow to brown, add shallots and garlic, sauté till tender, add spinach and salt, sauté till cooked, add coconut and cooked lentils, combine well.
Serve with rice.

Spinach in grated coconut

Spinach 2 bunches, chopped, onion 1, garlic 4 cloves, both finely chopped, grated coconut 1 cup, salt to taste, coconut oil 2 tbsp.
Heat oil in pan, drop in onion and garlic, sauté till tender, add spinach and salt, sauté till cooked. Add coconut and combine well.
Serve with rice and yogurt.

Veggie lunch

Basmati rice, sautéed veggies, cucumber salad in yogurt, cilantro coconut chutney, papadum and pickle for a lunch. It is full of fibres, protein, minerals and vitamins. The pickle makes the lunch mouth watering. The papadum makes it crispy. The yogurt gives a soothing effect.
The fruit served after the lunch make it digestible. It's yummy and healthy.

Tricolour Veggies in Bowl

Broccoli, Pumpkin and Carrot,.
Three beautiful colours Green for 'Love', Yellow for 'Happiness' and Orange for 'Purity'.
 Florets of broccoli and rest, cut them into desirable pieces. Steam cook, sprinkle salt to taste and keep aside.
 Garlic paste one tsp., Onion 1, sliced.
Crushed black pepper 1 tsp., lemon juice 2 tbsp., butter 1 tbsp., coconut oil 1 tbsp.
In a shallow pan, heat coconut oil, drop in onion, sauté till tender, add garlic paste, sauté for 15 seconds, add crushed pepper and steamed veggies, mix well, add lemon juice and butter, combine well, adjust salt.
Transfer into a serving bowl. A delicious veggie starter ready for all ages.

Cucumber Raita

Salad Cucumber 1, chopped, crushed pepper and fried cumin powder 1/2tsp. each, yogurt 2 cups, salt to taste.
Combine well and garnish with cilantro.
Healthy for lunch.

Beans in grated coconut

Beans 300 grams, onion 1, garlic cloves 4, in a processor grated it.
Steam cook by sprinkling salt and a sprig of curry leaf. Add a cup of grated coconut, 1/2 tsp. turmeric powder, combine well, add 1 tbsp. coconut oil, mix well. Adjust salt. Serve with rice.

Great breakfast

Idly with vegetable stew and fruits.
Weekdays are very busy and almost all will go for a light breakfast or skip their breakfast.
Weekends can be enjoyed with these lovely items which is good for health.
Idly is made from 1 portion black lentils with three portions rice. Soak them for 6 hours and grind them to a smooth batter. Allow to ferment overnight. Add salt to taste and steam cook Idly in an Idly wok.
Carrot, potato and green peas are used for the stew along with onions and silted 4 green chillies. Simply cook the veggies, add two cups coconut milk and salt to taste. Garnish with chopped cilantro.
Also try to have your favourite fruit to make your breakfast a balanced meal.

A Healthy lunch of kerala

Cooked Basmati rice along with pumpkin curry, avail, mizhukkupuratti, thoran, rasam, yogurt, fish fry, papadum, banana chips, mango pickle, and a banana on banana leaf.
The traditional lunch served in joint farming families previously and now is this type. In my childhood all the produces are harvested from our on land for cooking. Cherishing the old days. Now a days all the vegetables are bought from market to prepare food.

Sauteed baby broccoli and onion

Baby broccoli a bunch, split the flowers and halve tender stems, Spanish onion 1, garlic cloves 4, both thinly sliced, salt to taste, coconut oil 2 tbsp., curry leaf a sprig.
Heat oil in a pan, drop in curry leaves, garlic and onion, sauté till tender, add baby broccoli splits and salt, sauté till tender and cooked. If you love spice in the dish add two silted green chillies along with broccoli. Serve with rice.

Simple and balanced lunch

Cooked Red rice, sautéed zucchini, fish fry with curry leaves and home made yogurt.
The lunch includes all the nutrients required and hence it is balanced. Also it is delicious, cooked in pure coconut oil. The crispy curry leaves in the fish fry gives added fibre content.
So simple and very easy to prepare this mouth watering lunch.
crushed black pepper is add in sautéed zucchini.
Viewers please see the recipes I have posted earlier. Thank you all.

 

Sauteed Zucchini

Zucchini 2, cut into 1 cm thick pieces, onion 1, garlic cloves 6, both thinly sliced, coconut oil 2 tbsp., curry leaf a sprig and salt to taste.
Heat oil in a pan, drop in curry leaves, onion, garlic and salt, sauté till tender, add zucchini and sauté till cooked. Serve with rice or roti.

Salmon in tamarind

Salmon fillets 500 grams, cut into medium pieces, tamarind concentrate 2 tsp., shallots 12, thinly sliced, ginger garlic paste 1 tsp., tomato 1, finely chopped, fish masala 1 tbsp., salt to taste, curry leaf a sprig, coconut oil 1 tbsp.
Heat oil in a wok, drop in curry leaves, shallots, sauté till tender, add tomato, sauté till tender, add ginger garlic paste, combine and allow to cook in low flame, add fish masala, sauté for 30 seconds, add tamarind diluted in 2 cups of water. Allow to boil, add fish pieces and allow to cook. If you like spicy add 2 or 3 red fresh chillies. Simmer flame and wait till the semi thick consistency.
Serve with rice.

Lentil juice curry

(Red lentil 1 cup, soaked for 4 hours, pressure cooked in a cup of water, drain out the juice and the juice is used for this curry.
The cooked lentil can be sautéed.)
Lentil juice 1 cup, tamarind concentrate 1tsp., asafoetida powder 1/2 tsp., black pepper powder 1/2 tsp., garlic paste 1/2 tsp., coriander powder 1 tsp., red chilly powder 2 tsp., salt to taste.
Combine the ingredients, add one more cup water and allow to boil.
For garnishing
Coconut oil 2 tsp., mustard seeds 1/2 tsp., dried red chilly 2, curry leaf a sprig, chopped cilantro 2 tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add red chilly and curry leaves, pour the mix into the curry, add cilantro, mix well, adjust salt. Serve with rice.

Sauteed Okra

Okra 500 grams, cut into 2 cm thick pieces, shallots 50 grams, thinly sliced, coconut oil 2 tbsp., crushed pepper 1 tsp., salt to taste,
curry leaf a sprig.
Heat oil in a pan, drop in shallots and salt, sauté till tender, add okra and curry leaf, sauté till tender, reduce flame, add crush pepper, allow to cook.
Okra contains vitamins A, B6, and C, minerals such as calcium, iron, sodium, potassium and magnesium, dietary fibre and protein.
Good for all ages.

Fish stew with veggies

Snapper fillets 300 grams, cut into 3 inch pieces, cauliflower florets 12, carrot 1, onion 1, potato 1, all cubed, garlic cloves 5, ginger 1 inch piece, both thinly sliced, salt to taste, turmeric powder 1/3 tsp.,
black pepper powder 1 tsp.
Combine all the ingredients and cook in a cup of water till soft.
Add a cup of fresh coconut milk, allow to simmer in low flame.
Adjust salt and garnish with scallions.
Excellent with bread, roti and chapatti.

Green peas scallion rice

Basmati rice 3 cups, cooked in 6 cups of water with salt to taste
Frozen green peas 11/2 cups, onion 1, ginger 3 inch piece, both finely chopped, scallion 3 stalks, chopped, salt to taste, ghee 2 tbsp.,
cumin seeds 2 tsp.
Heat ghee in a wok, drop in cumin seeds, followed by onion and ginger, sauté till tender, add green peas, sauté till cooked, add salt to taste. Then add rice and combine well. Garnish with scallions.
Combine well and serve hot with lime pickle and papadum.
 

Kale and lentils with grated coconut

Kale leaves a bunch, chopped, green lentils ( moong) cooked, grated coconut 1/2 cup, turmeric powder and cumin powder 1/4 tsp. each, coconut oil a tbsp., mustard seed 1/2 tsp., salt to taste.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in kale leaves, sauté till cooked, add cooked lentils along with all the other ingredients. Combine well, adjust salt. Serve with rice.

Prawn Rice in Fish sauce

Basmati rice 3 cups, cooked in 6 cups water.
Ginger garlic King prawns 500 grams.
Frozen veggie mix 300 grams, fish sauce 1 cup, garlic paste 2 tbsp., soy sauce 1 tbsp.,
onion 1, chopped, sesame oil 1/4 cup.
Heat oil in a wok, drop in onion, sauté till tender, add veggies, sauté till tender, sprinkle salt,
add prawns, sauté till half cooked, add soy sauce and fish sauce, allow the prawns to cook well.
Add cooked rice, combine well. Yummy rice is ready. Serve hot.

Carrot egg omelette

Carrot 2, grated, ginger garlic paste 1 tsp., onion 1, chopped, coconut oil 2 tbsp., salt to taste,
cilantro chopped a tbsp., eggs 4.
Heat oil in pan, drop in onion, sauté, add carrot, sauté, add ginger garlic paste, salt and cilantro.
Sauté till half cooked. Reduce the flame and spread the mix in the pan. Pour the beaten egg mix
over the carrot mix in a uniform thickness, when cooked, turn upside down to cook the other side.
Omelette ready. Serve as a snack with your favourite drink preferably hot tea or coffee.

Tamarind rice with anchovy

Anchovy without bones 300 gram, ginger garlic paste 2 tsp., salt to taste, red chilli powder 1 tsp.
Marinate anchovy with the ingredients and keep for 1 hour. Fry it in required oil till golden brown.
Basmati rice 2 cups, cooked in 41/2 cups water. Spread it into a tray to cool down.
Tamarind paste 2 tsp. diluted in 1/4 cup water, shallots 100 grams, thinly sliced, cinnamon 1",
star anise 1,  pepper corns few, coconut oil 2 tbsp., coriander powder 1tsp., salt to taste,
 fenugreek powder 1/4 tsp., curry leaf a sprig.
Heat oil in a wok, drop in whole spices and curry leaves, let the aroma spread out, drop in shallots, sauté till light brown, add curry powders and salt, pour in the tamarind water, allow to boil.
Add fried anchovies and cooked rice, combine well, adjust salt.
Serve with papadum and mango pickle.

Black Pearl Spot Roast (Karimeen)

Black pearl spot is a Kerala special fish found in back waters. It is healthy, rich in omega 3 fatty acid.
Black pearl spot medium sized 4, scaled, striped, washed, cleaned and drained.
Marinate the fish in ginger garlic paste, black pepper powder and salt to taste. Refrigerate or 3 hours.
Light brown both the sides in an oil brushed non sticky  pan and keep aside.
Onion 1, tomato 2, garlic cloves 4, ginger 2" piece. All thinly sliced. Green chilly 4, silted,
curry leaf 2 sprigs, coconut oil 2 tbsp., turmeric powder 1/4 tsp., chilli powder 2 tsp., coriander
powder 1 tsp., fenugreek powder 1/4 tsp., salt to taste, coconut milk 1/2 cup.
Heat oil in a wok, drop in half curry leaf, onion, garlic and ginger. Sauté till light brown, add green chilli and tomato, sauté till stewed, add the curry powders and salt, stir for 30 seconds.
Add half cup of boiling water, allow to boil, carefully add fish into the sauce. Allow to bubble,
carefully turn upside down the fish. Again allow to bubble. Add the coconut milk.
Turn the flame to low and allow to boil. Garnish with curry leaves. Ready to serve with rice.

Simple fish curry

Red snapper fillets 500 grams, cubed into 2 inch pieces, shallots 10, ginger 2 inch piece, garlic 5 cloves, all three finely chopped, tamarind concentrate 11/2 tsp., Kashmiri chilli powder 1 tbsp.,
turmeric powder 1/4tsp., fenugreek powder 1/4 tsp., coconut oil 1 tbsp., tomato 1, sliced,
curry leaf a sprig.
In a wok, take a cup of water, along with tamarind concentrate, except fish pieces, tomato, and coconut oil , mix all other ingredients, allow to boil, add fish pieces, allow to cook, add
tomato, simmer the flame, allow tomato to cook, pour the oil, swirl the wok, enabling oil to get mixed, add curry leaf. Fish curry ready.

Healthy Simple English Lunch

During my visit to Australia, I attended  a senior's programme.
The lunch we received was very nice, which I thought to share with my friends.
The major portion of leafy salad, steamed baby beets, cooked corn, bun and butter and a piece of cake.
It's really healthy to follow at home.