Disco pumpkin payasam with maggie coconut milk powder

Ingredients :

1. Disco pumpkin - 1 (you can use any kind of pumpkin , disco pumpkins are miniature pumpkins that yields about 3 cups of cubed cleaned pumpkin)
2. Maggie coconut milk powder - 8 tbsp
3. jaggery - 2 cups melted and strained (approximately 400 gms)
4. ghee - 3 tbsp
5. cashewnuts - 10
6. raisins - 10
7. coconut slices - 2 tbsp
8. cardamom - 2 powdered with 1 tsp sugar
9. salt - 1/2 tsp

Method:
Add the pumpkin and 1/2 cup water with salt to a pressure cooker and cook for 2 whistles .
Allow to cool and then open the cooker .
Heat ghee in a pan and fry the cashews until golden and keep aside .
fry the raisins until plump and keep aside .
fry the coconut slices until golden and keep aside .
Into the remaining ghee  add the cooked pumpkin and saute until it starts changing color to a bright orange and all the water content leaves the pumpkin puree .
add in the melted strained jaggery and mix well and cook for another 5 minutes .
mix 4 tbsp coconut milk powder in 3 cups of warm water and add to the pumpkin mixture and mix well.
simmer this on a medium flame until it starts to reduce slightly and becomes thick.
mix in the remaining 4 tbsp coconut milk powder in 1 cup of warm water and keep aside .
add in the cardamom powder and taste for sweetness , if you prefer it sweeter add in more jaggery syrup or sugar and mix well.
reduce the flame to low and add in the thick coconut milk and mix well - do not boil after this step
mix until the payasam gets heated through.
turn the flame off and add the fried nuts and raisins .
serve hot or cold

Note : Cooking times are approximate and depends on how thick you like the end product .

Masala potato wedges

Ingredients :

1. potatoes - 2 large with skin scrubbed and cut into wedges (keep immersed in water)
2. salt - to taste
3. all purpose flour - 3 tbsp
4. garlic powder - 1 tsp
5. chilly powder - 1/2 tsp
6. black pepper powder - 1/4 tsp
7. onion powder - 1 tsp
8. dried oregano - 1/2 tsp
9. oil - to shallow fry

Method:

add the potatoes into a pan , add enough water to cover , add salt to taste and bring to a boil.
cook on a simmer for 5 minutes , the potatoes should be cooked almost 90% but still firm.
drain the water and leave it on a flat plate to dry out
add all the remaining ingredients except oil and mix well.
add the blanched potatoes into the flour mixture and toss to coat.
heat oil in a flat pan , add the coated potatoes and fry on medium flame until the outside turns slightly crispy.
serve hot with tomato ketchup

Homemade Sambar powder

Ingredients :

1. Dry red chilllies - 1 cup
2. Coriander seeds - 1.5 cup
3. Channa dal - 2 tbsp
4. Toor Dal - 2 tbsp
5. Urad dal- 2 tbsp
6. Pepper Corns - 1 tbsp
7. Fenugreek seeds - 1 tsp
8. Turmeric powder - 1 tbsp
9. Hing - 2 tbsp
10. cumin - 1 tsp

Method :
Dry roast the chilly and corriander seeds separately in a pan until it turns fragrant but does not change color.
dry roast all the dals aslo until toasted and add the remaining ingredients about 30 seconds before turning off the flame .
allow the ingredients to cool completely by spreading on a plate .
Grind to a smooth powder and cool completely before storing in airtight containers .

Uduppi style thin Dal

Ingredients :

1. mung dal - 1/2 cup
2. Channa dal - 1/2 cup
3. Tomatoes - 3 ripe chopped
4. Onion - 1 large chopped
5. Garlic - 4 cloves crushed 
6. green chilly - 4 slit
7. curry leaves - 1 spring
8. turmeric powder - 1/2 tsp
9. salt - to taste
10. Ghee - 2 tbsp
11. shallots - 2 sliced thin
12. mustard seeds - 1/2 tsp
13. dry red chilly - 1 broken
14. cumin seeds - 1/4 tsp

Method:
wash the dals and add to pressure cooker .
Add enough water to cover the dals plus 2 cups
add the chopped onion,tomato,crushed garlic,green chillies,and turmeric powder and stir .
Close the pressure cooker and cook until it reaches full pressure (1 whistle) .
reduce the flame and cook for 5 more minutes.
turn flame off and allow to cool .
Open the cooker and add salt to taste ,mix well and keep aside.
heat Ghee in a frying pan  and splutter the mustard and cumin seeds.
Add in the shallots and dry red chillies and curry leaves.
fry until the shallots turn golden brown .
Open the cooked and add in the cooked dal mix into the tadka .
Bring to a simmer and turn flame off.
Garnish with corriander leaves and serve with rice /idli/chappati etc.

Oats Idli

Ingredients :

1. Urud Dal - 1 cup
2. Raw rice - 1/2 cup
3. cooked rice - 2 tbsp
4. Oats - 1.5 cups
5. salt - to taste
6. Methi seeds - 1/4 tsp
7. cooking soda - 1/4 tsp (optional)

Method:
Wash and soak the urud dal, raw rice and methi seeds in  water for 6 hours .
powder the oats in a blender and keep aside .
Grind the dal+rice+methi seeds + cooked rice to a smooth paste using enough water to come up to the level of the grains in the blender .
Add the powdered oats to the batter and beat until mixed well and no lumps remain.
Allow to ferment overnight until the batter is spongy ( or you can add 1/4 tsp cooking soda to the batter and mix well and keep for 10 minutes before making idli)
Steam in idli maker for 15 minutes and remove from mould when cooled .
Serve with sambar or chutney.

Orange Soda

Ingredients :

1. for the orange syrup
2. Fresh squeezed Orange juice - 4 cups 
3. sugar - 2 cups
4. water -3/4 cup
5. citric acid - 2 tsp
6. soda - as required 
7. Orange essence - 1 tsp (optional)

Method :
Squeeze the juice from the oranges and remove seeds by straining through a wide mesh strainer.
Place the 2 cups of sugar and 3/4 cup water to boil.
when the solution starts boiling and all the sugar has dissolved add in the citric acid and mix well until dissolved.
Allow the sugar solution to cool down to room temperature .
Add the orange juice and mix well.
Add orange essence if you are using it.
Strain and store in clean dry bottles in the fridge.
To prepare Orange soda mix the orange syrup with cold soda in the ratio 1:4.
serve immediately.

NOTE : if you prefer a brighter orange color , add some orange food color .
If you have to store the syrup at room temperature you have to add some sort of preservative 

Oats Thair sadam

Ingredients :

1. Oats - 1/2 cup
2. Water - 1/2 cup
3. curd - 1/2 cup
4. Ginger - 1/2 tsp chopped
5. Green chillies - 1 chopped
6. onion - 2 tbsp chopped
7. mustard seeds - 1/4 tsp 
8. curry leaves - few
9. dry red chilly - 1
10. asafotedia - 1/4 tsp
11. oil - 1 tsp
12. salt - to taste

Method:
 dry roast the oats until it is toasted.
Heat oil in a frying pan and splutter the mustard seeds,
add the ginger,green chillies and onion  and saute for a minute.
add in curry leaves and dry red chillies, asafotedia and fry .
Add salt to taste and 1/2 cup water and bring to a boil.
add in the oats and cook on low flame until the water is absorbed.
allow to sit for 5 minutes.
Add in curds and mix well.
Serve with garnishes of your choice.

Drumstick leaves Dal curry / Muringa ila parippu curry

Ingredients :

1. tender Drumstick leaves picked - 1 cups packed
2. Toor dal - 1/4 cup dry soaked in water
3. grated coconut - 1/4 cup
4. cumin seeds - 1/4  tsp
5. shallots - 5
6. garlic - 2 cloves 
7. green chillies - 3 chopped
8. curry leaves - 1 spring
9. Onion - 1 small chopped fine
10. turmeric powder - 1/4 tsp
11. Oil - 1 tsp
12. mustard seeds - 1/2 tsp
13. dry red chilly - 1 broken into pieces
14. salt - to taste

Method:
grind the coconut,cumin,turmeric,shallots and 1 chopped chilly into a paste and keep aside .
pressure cook the  dal with 1 cup water until soft.
Heat oil in a frying pan and splutter the mustard seeds.
add the curry leaves ,dry red chilly ,chopped garlic , 2 green chillies and onion and saute until soft.
add the drumstick leaves and saute for 2 minutes ,until the leaves have wilted and turned darkgreen.
add the cooked dal and ground coconut paste and bring to a simmer .
turn off the flame and season to taste with salt .
Serve with rice.

Loaded Masala Oats

Ingredients:

1. Oats - 4 tbsp
2. garlic - 2 cloves crushed and chopped 
3. Mixed vegetable - 1 cup ( i used mushroom,amaranthus ,carrots,tomato,peas,onion,spring onion)
4. Water - 1 cup
5. chicken or vegetable bullion cube - 1
6. Corriander seeds - 1/2 tsp
7. cumin seeds - 1 pinch
8. black pepper - 1/4 tsp
9. fennel seeds - 1/4 tsp
10. salt - to taste
11. olive oil - 1 tbsp

Method:
place the oats on a flat plate and microwave for 1 minute to toast it or dry roast in a pan until toasted.
in a sauce pan add the olive oil and garlic and saute for a minute .
Add vegetable mix and saute until the vegetables get some color and start frying slightly.
add the bullion cube and water and bring to a boil .
once the water is boiling well reduce to a simmer and add the toasted oats.
cook for 3-5 minutes until the oats are cooked and just a little bit of water is remaining.
Serve hot with a squeeze of lime (if you do not add tomatoes) garnish with cilantro.
You can have it as breakfast /lunch/dinner

Goosberry /Nellikka Juice with himalayan rock salt

Ingredients:

1. Gooseberry - 2 remove seeds and chop into pieces
2. water - 1 glass
3. curry leaves - 2 
4. green chilly - 1 or 1/2 of 1 depending on your spice level
5. pink himalayan rock salt - 1/4 tsp or to taste.

Method:
Add all the ingredients into a blender and blend until everything is crushed well.
strain through a sieve and serve immediately.

Grilled Paneer Sandwich

Ingredients:

1. Multigrain bread - 2 slices
2. Paneer cubes - 50 gms (about 5 small cubes )
3. tomato - 1 medium chopped fine
4. onion - 1/2 medium chopped fine
5. ginger/garlic paste - 1/2 tsp
6. chilly powder - 1/4 tsp
7. turmeric powder - a pinch
8. corriander powder - 1/2 tsp
9. olive oil - 1 tsp
10. corriander leaves - few
11. salt - to taste

Method:
heat a nonstick pan and add olive oil.
add chopped onion and saute until soft
add the chilly , corriander and turmeric powder and saute until raw smell is gone
add chopped tomatoes and saute until the tomato is cooked and mashed .
add salt to taste .
crumble the paneer pieces and add to the masala .
stir fry for a minute and turn the flame off.
add corriander leaves and mix.
Add the paneer mix between 2 slices of bread and toast in a  sandwich toaster until the outside is crisp.

Soy chunk Biriyani

Ingredients :

1. Basmati rice / Kaima rice - 1 cup (soak in water for half and hour)
2. Soy chunks - 3/4 cup dry
3. tomato - 2 medium chopped
4. Onion - 1 chopped
5. ginger garlic paste - 1 tbsp
6. green chilly - 2 slit
7. Potato - 1 large peeled and cubed
8. curd - 1/2 cup
9. whole spices - 2 cardamom,1 piece cinnamon,3 cloves,5 pepper corns,1 bay leaf
10. corriander leaves - 2 tbsp
11. mint leaves - 1 tbsp
12. Oil - 2 tbsp
13. Ghee - 1 tsp
14. salt - to taste
15. chilly powder - 1/2 tsp
16. corriander powder - 1 tsp
17. turmeric powder - 1/4 tsp

Method:
Soak the soy chunks in hot water for 30 minutes.
Wash well in several changes of cold water and squeeze the water out.
add this to a blender jar and pulse for 30 seconds.
You should have a very coarse mixture with some pieces whole . 
Boil 2 cups of water and add the drained rice and salt to taste .
Cook until the water is absorbed and rice is 90% cooked.
cover and keep aside .
while the rice is cooking heat a nonstick pan and add oil
add in whole spices and saute
add in chopped onion and saute until light brown.
add in ginger garlic paste and saute for a minute
add in the spice powders - chilly,corriander and turmeric.
add the tomatoes , slit chillies and saute until the tomato is cooked.
add salt to taste and the ground soy chunks and diced potatoes.
sprinkle 1/4 cup of water and cover and cook until the potato is cooked .
remove the lid and add in the curd and mix well.
adjust seasonings and boil until the mix is a thick gravy .
turn the flame off and add chopped corriander and mint leaves and mix.
in a nonstick pan add 1/2 of the cooked rice as a layer .
spread the soy masala on the rice  .
Add remaining rice on top.
dot with ghee ,cover and cook on low flame for 10 minutes.
Serve hot with raita .

Oats Puttu

 


Ingredients:

1. Oats - 1/2 cup (any kind quick cooking or rolled oats)
2. grated coconut - 2 to 4 tbsp
3. flax seeds - 1 tbsp (optional)
4. rice flour - 2 tbsp (optional - this makes the puttu softer)
5. salt - to taste

Method:
dry roast or toast the oats in a pan or microwave oven.
allow it to cool and powder it coarsely .
add the flax seeds , rice flour and salt if using.
sprinkle water and wet it slightly until it resembles fresh bread crumbs.
add in the grated coconut and stir lightly.
Steam in a puttu maker - after you can see the steam come out of the puttu allow to steam for 2 minutes.
Serve hot with banana / sugar / channa /stew / egg curry /chicken curry /fish curry etc.

No rice no ferment dosa

Ingredients :

1. Urud dal - 1/2 cup
2. moong dal - 1/2 cup
3. channa dal - 1/4 cup
4. toor dal - 1/4 cup
5. methi seeds - 1/4 tsp
6. salt - to taste
7. sugar - 1 tbsp
8. Ghee/oil - as required

Method:
take all the dals and methi seeds and wash well .
soak in lots of water over night or at least for 6-8 hours.
grind to a fine paste adding little water to get a pancake/dosa batter consistency.
add sugar and salt and mix well.
You can prepare thin crispy dosa immediately.
for making soft thick dosa - allow the batter to ferment for 6-8 hours and then make set dosa.
batter can be stored in the fridge for 3 days without adding salt.

NOTE: you can use any kind of dal , just keep the ratio of urud dal to other dals at 1:2 or 1:3 at the most.
set dosa turns out dense if you dont ferment the batter.

Garlic pickle

Ingredients:

1. Peeled Garlic - 250 gms
2. Chilly powder - 2 tbsp
3. Tamarind pulp -  small lime sized ball 
4. fenugreek/methi seeds - 1/2 tsp
5. mustard seeds - 1/2 tsp
6. asafotedia /Hing - 1/2 tsp
7. turmeric powder - 1/4 tsp
8. salt - to taste
9. green chilly - 5 chopped
10. curry leaves - 1 spring
11. Gingely oil / Nallenna - 4 tbsp
12. jaggery - 1 tbsp grated

Method:

add  1/2 cup warm water to the tamarind and squeeze to remove the pulp - strain and keep aside.
Heat oil in a pan and add mustard seeds and methi seeds.
When it splutters add in the garlic and green chilly and salt to taste and saute until the garlic slightly changes color to a cream shade.
add in chilly,turmeric and asafotedia and mix well.
Saute until the raw smell is gone and the chilly powder turns a darker shade.
Add in the tamarind juice and jaggery and bring to a boil.
simmer until the gravy thickens.
taste for sourness,sweetness,spiciness  and salt .
Adjust as per taste .It should only be very slightly sweet .
turn the flame off and store in clean dry bottles .
after the pickle sits for an hour , you should see the oil floating on top.
you can add some oil on top if there is not enough oil.
This can be kept at room temperature for over a month as long as you use a clean dry spoon and retain a layer of oiil on top.

Gunpowder Dahi Idli

Ingredients :

1. Idli - 3 (you can use regular sized or around 12 mini idilis)
2. chilled thick Curd (should not be sour ) - 1.5 cups
3. Sugar - to taste ( approximately 2 tsp for sweet dahi)
4. salt - to taste
5. Green chilly - 1 tsp chopped
6. Ginger - 1/2 tsp chopped fine
7. curry leaves - 1 spring
8. mustard seeds - 1/2 tsp
9. split Urud dal - 1 tsp
10. Hing/Asafoteda - 1/4 tsp
11. dry red chilly - 1
12. Gunpowder /Idli podi / dry idli chutney - 1 tbsp
13. Oil - 2 tbsp

Method:
Beat the curd with sugar and salt to taste and keep aside.
Heat 1 tbsp oil in a small nonstick pan and splutter he mustard seeds, add urud dal and fry until it becomes golden brown.
Add green chillies, ginger ,curry leaves and dry red chilly .
Fry until the chilly is crispy but not burnt/brown.
turn the flame off and add Hing.
Add this tempering to the beaten curd and mix well.
Keep in refrigerator while preparing the idlis.
Brush each idili on both sides with oil and sprinkle gunpowder/idli podi on both sides.
Heat the same nonstick pan and fry the idili coated with podi until slightly crispy on the outside.
About a minute or 2 on low flame turning sides occassionally.
Arrange the idili in a serving dish and pour the chilled curd mix on top .
Serve sprinkled with more gunpowder and  garnishes of your choice.

Chekkurmanis /Madhura Cheera Thoran

Ingredients:

1. Madhura Cheera - 1 bunch (about 3 cups leaves and tender stems picked and chopped)
2. grated coconut - 3/4th cup
3. garlic - 2 cloves
4. shallots - 5 chopped
5. green chillies - 3 chopped
6. turmeric powder -1/4 tsp
7. coconut oil - 1 tbsp
8. curry leaves - 1 spring

Method:
Heat oil in a frying pan and splutter mustard seeds.
add chopped shallots, garlic, green chillies and curry leaves and saute until it is soft.
Add turmeric powder and mix well.
Add in the cleaned  Cheera , salt to taste and saute on open flame for 5 minutes.
Add grated coconut , mix well and cook covered for 5 minutes.
Serve hot with rice.



Madhura Cheera /Chekkurmanis

Payar mezhukkupuratti

Ingredients:

1. Yard long beans/snake beans/Achninga/Neenda Payar - 250 gms
2. Shallots - 3 crushed
3. green chilly - 1 slit
4. curry leaves - 1 spring
5. Garlic - 2 cloves crushed
6. chilly powder - 1/4 tsp
7. coconut slices - 2 tbsp
8. 
   
9. turmeric powder - a pinch
10. salt - to taste
11. mustard seeds - 1/4 tsp 
12. coconut oil - 1 tbsp

Method:
Clean and break the tender yard long beans into 1.5 cm long pieces , take the seeds out of mature pods and use only the seeds else it will be stringy.
Heat coconut oil in a pan , splutter the mustard seeds .
Add crushed shallots,garlic, curry leaves and coconut slices and fry for 2 minutes.
Add chilly and turmeric powder and mix well.
Add beans and and salt and mix well.
stirfry in open pan for 5 minutes.
Sprinkle some water and cover and cook for another 5 minutes.
remove cover , taste and adjust seasonings and stirfry in open pan until dry .
Serve with rice.

Stuffed Green chilly pickle

Select large sized thick fleshed peppers , which is easier to stuff and also less spicy compared to the small thin variety .Peppers with the stem still attached is best .

For  vegetables like chilies , eggplants - you can gauge the freshness by checking the attached stem. Fresh green plump stem signifies a fresh product.

Ingredients :

1. Chilly - 25 whole 
2. Corriander seeds - 2 tbsp
3. Fennel seeds - 1 tbsp
4. Mustard seeds - 1 tsp
5. fenugreek seeds - 1/2 tsp
6. black peppercorns - 1/2 tsp
7. ginger garlic paste - 1 tbsp
8. mustard oil - 1/2 cup 
9. Turmeric powder - 1/2 tsp
10. Asafotieda - 1 tsp 
11. salt - to taste (about 2 tsp)
12. Vinegar - 2 tbsp

Method:

Wash the chillies and drain the water . Spread it out on a clean towel to air dry .

Once it is completely dried , make a slit on one side keeping the stem and other side intact , like how you would do to stuff a chilly .

Dry roast all of the spices ( corriander seeds ,fennel, mustard,fenugreek,pepper & Asafotieda)

Once it cools down - crush it into a coarse powder and keep aside.Add the turmeric powder into this and mix well.

Heat all of the oil in a small frying pan . Add in the green chillies a few at a time and fry for a minute each .Do not cook the chillies but just wilt it slightly until it turns a bright green .( 30 secs - 60 secs)

remove and keep aside. Once all the chillies are fried , add the ginger garlic paste into the oil and saute until the raw smell is gone.

Turn the flame off and while the oil is still hot ,pour half of the oil into the spice mix .

mix with a spoon , add the salt and vinegar and mix well.taste for salt and sourness.add more if required.

let it cool down - just enough to handle .

stuff each of the slit chilly with the spice masala .

Arrange the chillies in a clean dry glass bottle.

Pour the remaining oil on top and allow to cool completely.

This can be stored at room temperature for 2-3 months, make sure you use clean dry spoon when using the pickle.

Scalloped Potatoes

Ingredients :

1. Potatoes - 1/2 kg  ( around 5 medium sized )
2. Milk - 1.5 cups
3. cream - 1/2 cup
4. butter - 1 tbsp
5. garlic - 3 cloves
6. crushed pepper - to taste
7. salt - to taste
8. cheese - 3 tbsp (optional)

 
Method:
peel and cut the potatoes into 1/4 inch rounds.
add milk in the pan and add in the sliced potatoes and garlic cloves and salt to taste and bring to a simmer , cook for 3-5 minutes until the potatoes are cooked but still firm .
drain and reserve the milk .
add cream to the milk and mix well.
butter a casserole and arrange  potato slices over it.
pour the milk /cream mixture over it and dot with remaining butter on top.
Sprinkle  crushed pepper on top.
sprinkle  some cheese on top if you wish .
Bake at 180 degrees for about 15 - 20   minutes.
remove and serve when the top is slightly golden and the sauce is bubbling .

NOTE : baking time will depend on how well your potatoes are cooked during the boiling process.