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.