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May 26, 2018

Coriander leaves and Tomato Pulav

Coriander leaves and Tomato Pulav - easy, healthy and simple one pot meal within 20 minutes. If you are looking for a simple, but tasty and healthy rice for a lunch prepare this Coriander leaves Pulav. You'll love how easy this rice is. I saw this recipe on a TV cookery show prepared by Chef. Damodaran. I have followed his instructions and prepared this Coriander leaves Pulav and the only change I have included is the cashew nuts to the ground paste.

Coriander leaves and Tomato Pulav -  Coriander leaves and Tomato Pulav - easy, healthy and simple one pot meal within 20 minutes. If you are looking for a simple, but tasty and healthy rice for a lunch prepare this Coriander leaves Pulav. Lunch Box recipes, Healthy Pulav, Coriander leaves Pulav, Quick lunch box

The combination of tomatoes and coriander leaves do very well on most of gravies, rice varieties and rasam. In this Pulav, the coriander leaves are ground along with tomatoes, green chillies and few cashew nuts. The ground coriander leaves and tomato are mixed with the soaked rice for a few minutes. Then a few spices and onions are sauted in oil and then mixed rice is added and pressure cooked. That's it the rice is done and you can serve it with any mild vegetable gravies or just an onion raita tastes good. You can also cook the rice in coconut milk. Now let's see how to prepare this Coriander leaves and tomato Pulav with step by step instructions.

Check out my other Pulav recipes

May 20, 2018

Paneer and Green Peas Gravy

There are many gravies based on Paneer. Today we are going to see a simple homestyle gravy prepared with paneer and green peas. This gravy will become your new favourite gravy with Paneer.

Paneer and Green Peas Gravy - Side Dishes for roti, parotta, pulav and Dosa - There are many gravies based on Paneer. Today we are going to see a simple homestyle gravy prepared with paneer and green peas. This gravy will become your new favourite gravy with Paneer. We often prepare paneer based gravies using fresh cream and onion tomato paste. But this gravy is based on roasting the spices and then ground along with coconut. Healthy Panner based gravies, Paneer recipes, Panner and green peas sabji

We often prepare paneer based gravies using fresh cream and onion tomato paste. But this gravy is based on roasting the spices and then ground along with coconut. At times, we feel to eat simple and filling dish for breakfast or lunch by spending less time in the kitchen. In that situation, you can prepare this gravy within 20 minutes. The only tough job in this gravy is roasting the spices and then grinding. What makes this gravy unique is there is no chilly powder or coriander powder or garam masala powder. If you want to add garam masala flavour, sprinkle garam masala powder in the end. What I am feeling is that you don't need to add any other extra flavourings like garam masala powder or sabji masala powder. The other spices like black pepper, cumins, curry leaves and green chillies gives a mild and beautiful flavours to this gravy. Some people may feel without the flavour of fennel or cinnamon it's not tasty. So if you feel like that add the spices when roasting and then prepare this gravy. If you do not have panner you can substitute with potatoes or cauliflower.


Checkout my other Paneer Gravies


May 18, 2018

Instant Mango Pickle

This instant pickle with raw mangoes is an incredibly simple pickle you can make within 10 minutes. There are many different methods for preparing a mango pickle. But, this instant pickle is easy to prepare, easy to store and enjoy a tasty pickle for your curd rice with simple process. Anyone can make this instant mango pickle. You can serve this mango pickle right away, but it will taste better, if it gets at least 30 minutes to marinate.

Instant mango pickle with step by step instructions - Mangai Oorugai - This instant pickle with raw mangoes is an incredibly simple pickle you can make within 10 minutes. There are many different methods for preparing a mango pickle. But, this instant pickle is easy to prepare, easy to store and enjoy a tasty pickle for your curd rice with simple process. Anyone can make this instant mango pickle. You can serve this mango pickle right away, but it will taste better, if it gets at least 30 minutes to marinate.

In the summer, it's delicious with fresh mangoes.There are many varieties of raw mangoes, you can use any type as you prefer. Fresh mangoes are ideal for pickles, as it is easy to dice them. No need to peel the skin for this pickle. Make sure to season the pickle with a good amount of red chilly powder and gingely oil as we do for other pickles. Usually we add salt and red chilly powder to the chopped mangoes and finally hot gingely oil, asafoetida powder and fenugreek powder are mixed well with the pickle. But in this method, the chopped mangoes are sauted in the gingely oil for a minute and then mixed with other flavours. I have tasted both the varieties, but the previous method weren't good after 3 days. This is my Grandma's tip and I have been following this method for many years. Now we will see how to prepare this Instant mango pickle with step by step instructions.



Similar recipes

May 15, 2018

Rava Upma

Rava upmas are prepared in different styles - cooked with a few vegetables, or cooked with tomatoes or cooked with dals or cooked with a few onions and green chillies. It's a delight for me to cook this classic rava upma with onions and green chillies. Preparing  rava upma is such an easy way to cook tiffin for your breakfast or dinner within 10 minutes. All you really need for this upma is finely chopped onions, green chillies and ginger.

Rava Upma | Rava upma recipe with step by step instructions - Rava upmas are prepared in different styles - cooked with a few vegetables, or cooked with tomatoes or cooked with dals or cooked with a few onions and green chillies. It's a delight for me to cook this classic rava upma with onions and green chillies. Preparing  rava upma is such an easy way to cook tiffin for your breakfast or dinner within 10 minutes. All you really need for this upma is finely chopped onions, green chillies and ginger.

Rava upma and Semiya upma are one of my favourite breakfast dishes. You can easily prepare this upma within 10 minutes with a handful of chopped onions and few ginger and green chillies. As you all familiar with this Rava Upma we will see some important tips for a tasty upma.
When roasting the rava, try to roast it well on medium heat until you can smell a nutty flavour. Roasting the rava makes a more flavourful upma. You can also add a tsp of ghee for roasting the rava. For many rava upma dishes it requires two parts of water for one part of rava. The stovetop cooking will produce perfect results. For Bansi rava, you can use a pressure cooker.
The main flavours for upma come from green chillies, ginger and curry leaves. The coconut oil will add a nice flavour to the upma and also helps for a non sticky upma.

Upma recipes




May 14, 2018

Manathakkali Keerai Poriyal | Black Night Shade Greens Stir Fry

Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it. In all our poriyal recipes we add all healthy ingredients like small onions, garlic cloves, cumin and coconut. These all are super foods that are good for your health and you can add to your daily diet.

Manathakkali Keerai Poriyal - Black Night Shade Greens Stir Fry - Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it.

Manathakkali keerai has the ability to reduce mouth ulcer or stomach burn  problems because of its high water content. It also reduces the body heat. When you are removing the leaves from the stem, do not throw the small berries and white flowers because they also have so many health benefits. For busy working moms you can remove the leaves the day before and store it in an airtight container and the next day chop it finely. Make sure to remove the leaves within 2 hours from your purchase because these leaves are soft and it will start to turn yellow. Now we will see how to prepare this poriyal with step by step instructions.

Keerai (Greens) Recipes



May 09, 2018

Peerkangai Sambar | Ridge gourd Sambar for Idly and Dosa

Ridge gourd Sambar - simple and easy sambar for idly, dosa and pongal. Depending upon the vegetables available in our kitchen, we prepare different types of sambar. We prepare simple sambars with ridge gourd or brinjals for  breakfast because they can be easily cooked without much work. Sambars prepared with moong dals are lighter than those prepared with toor dal. So I always prefer moong dal for tiffin sambar but you can add any dals as you wish. You can also prepare this sambar if you have any unannounced guests in your home. Because preparing sambar is easier than grinding large quantities of chutney. 



Ridge gourd Sambar for Idly and Dosa - Ridge gourd Sambar - simple and easy sambar for idly, dosa and pongal. Depending upon the vegetables available in our kitchen, we prepare different types of sambar. We prepare simple sambars with ridge gourd or brinjals for  breakfast because they can be easily cooked without much work. Sambars prepared with moong dals are lighter than those prepared with toor dal. So I always prefer moong dal for tiffin sambar but you can add any dals as you wish.

As you all know, ridge gourd has so many health benefits so try to include this vegetable weekly once. This ridge gourd sambar is perfect for kids, adults and also for elderly people. Naturally ridge gourd has a sweetness in it. To reduce the sweetness I have added green chillies, sambar powder and also red chillies. The green chillies are cooked along with the ridge gourd and then ground with the coconut. This is my Grandmother's tip and it works good for this sambar. She also told me for this sambar we have to add all the flavours in minimal quantity. We have to add dal, tamarind extract, coconut paste and other tempering ingredients in minimal quantity. If we increase any one of these ingredients then you will lose the natural flavour from the ridge gourd. She also told me it is important that when making this sambar all the ingredients are added at the appropriate time. Because for this sambar we cook the ridge gourd along with the dal in a pressure cooker to blend well with the sambar. After adding the cooked ridgegourd to the tamarind extract it is not necessary to cook for a long time and finish the cooking within 10 minutes. Perfect sambar is achieved when you add all the ingredients in the correct measurement and finish cooking at the exact time. 

Side dishes for Idly and Dosa 





May 08, 2018

German cabbage and Chick Peas Kurma ( Noolkol Kurma)

German cabbage or turnip cabbage called as noolkol. This turnips are not as popular as some other vegetable such as cauliflower or carrots, but they are nutritious and make a wonderful addition for kurmas or sabjis.



For a long time my husband asked me to prepare side dishes with this turnip and he said, try to remove the strong flavour from the turnips. So after few experiments I found this recipe and it was a big hit. To remove the strong flavour from this turnip I have cooked the chopped turnips along with finely chopped green chillies. Apart from regular coconut masala paste, I have also added a thick coconut milk for more flavours. I had some cooked chick peas, so I added in this kurma. There is no need for any additional spice powders. This turnip kurma was so amazing, prepared by using both traditional coconut paste and the coconut milk. This kurma will be definitely a favourite for all those who want to include healthy vegetables, using only healthy ingredients. If you do not have turnips, you can replace it with regular cabbage. Now we will see how to prepare this Turnip Kurma with step by step instructions.

Kurma recipes

May 07, 2018

Garlic Thokku

Garlic Thokku (pickle) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice. A thokku is  a condiment, which is basically a pickle consisting of methods like preparing the fenugreek powder, sauteing the ingredients using gingely oil. It also follows the addition of good amount of red chilly powder, asafoetida powder and a small piece of jaggery. 


Garlic Thokku | How to prepare Garlic thokku with step by step instructions | Thokku recipes | Garlic pickle (thokku) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice. A thokku is  a condiment, which is basically a pickle consisting of methods like preparing the fenugreek powder, sauteing the ingredients using gingely oil. It also follows the addition of good amount of red chilly powder, asafoetida powder and a small piece of jaggery.


Today we are going to see thokku using garlic cloves. It's very simple and healthy. The only hard part of  this dish, is peeling the garlic cloves. To keep your work simple, peel the garlic cloves or you can finish it when you watch a movie on the TV. After peeling the garlic cloves, it's just a 15 minutes work and you can enjoy a healthy homemade pickle for 2 to 3 months without any added preservatives. It's always better to prepare homemade pickle with your seasonal ingredients like mangoes, garlics, tomatoes, etc..Small softneck garlics are best suited for pickles. Gingely oil, red chilly powder, fenugreek powder are essential for doing pickle or thokku. Tamarind extract acts as a natural preservative for pickles. For homemade pickles I recommend to add homemade chilly powder. The reason for this is the homemade chilly powder has medium spice content when compared to store bought chilly powder and also it adds thickness for the pickles. However, preparing homemade chilly powder does not possible for many people and I recommend to use good quality fresh red chilly powder for pickles. 
Several methods are there to prepare pickles. In this recipe, I have cooked the garlic cloves in an idly pot for 5 minutes and then sauted with the oil. I prefer this method, to have soft garlic cloves in the thokku. If you want chunky garlic cloves, you can omit the steam cooking the garlics. We will discuss the remaining details with step by step instructions. 

Thokku recipes