Description:
A blog with delicious recipes of Indian dishes for everyone. Check it out and share your thoughts...
Contents:
Kovakka (Indian Gerkins) Fry
 Kovakka or Tindora is also known as the Ivy gourd. There are a number of ways to make this vegetable, but today I am sharing a very easy method of kovakka fry.
It is rich in minerals and B complex vitamins.
Ingredients:
1. Kovakka – 250gm
2. Sambar powder – 1 tsp
3. Salt – as required
4. Oil
Preparation Method:
1. Wash Kovakka and cut into long slender pieces.
2. Make a paste of sambar powder and salt. Marinate kovakka with this paste.
3. Now heat oil in a pan and deep fry.
4. Serve with hot rice as a side dish. Enjoy!
Lemon Rice And Sambar
This is a very simple and delicious south Indian dish? One can also make it with leftover rice. Serve lemon rice with sambar and pappad.
Ingredients:
1. (raw rice) – 1cup
2. Red chilli ( big)- 4
3. Chana dal – 3 tsp
4. Urad dal – 1 ½ tsp
5. Green chillies – 2
6. Curry leaves – 2 strip
7. Mustard seeds – ½ tsp
8. Turmeric Powder – 1 tsp
9. Lime Juice – 1 1/2 ( medium)
10. Salt – 1tsp Preparation Method :
1. Cook the rice with one spoon of salt. Keep it aside in a plate to cool.
2. Heat 2 tsp oil in a pan and add mustard seeds, curry leaves and green chilies.
3. Add red chilli, chana dal and urad dal. Fry it and add turmeric powder, mix and turn of the fire.
4. Then add lime juice and mix it.
5. Add rice and mix? Now your lemon rice is ready serve with sambar and pappad.
Sambar 
Ingredients: 1. Yellow split peas and toor dal (together) – ½ cup
2. Carrot (big) – 1 sliced into round shape
3. Green beans – 8 cut into medium pieces
4. Drum sticks – 15 pieces
5. Cabbage – a small piece
6. Potato – ½ of a medium one cut into cubes
7. Okra – 4 cut into 2
8. Green Chillies – 3 slit
9. Onion – 1
10. Tomato- 2 small
11. Red chilli – 5
12. Chana dal – 2 tsp
13. Urad dal – 1tsp
14. Jeera – ½ tsp
15. Fenugreek powder – a pinch
16. Curry leaves – 1 strip
17. Asafetida powder – a pinch 18. Mustard seeds – ½ tsp 19. Turmeric powder – 1 tsp
20. Sambar powder – 2 tsp Preparation Method: 1. Cook dal in a cooker with a little salt and a pinch of turmeric powder. Keep it aside.
2. Add all the vegetables into the cooked dal and pressure cook it again.
3. Heat oil in a pan and splutter mustard seeds.
4. Add jeera, chana dal, urad dal and red chilli, fry it.
5. Now add a pinch of fenugreek powder into it and mix.
6. Then add onions, when it become transparent add tomato and fry.
7. Add turmeric powder and sambar powder. Mix it. Add this mixture and a pinch of asafetida powder into the cooked vegetables and let it boil.
8. Sambar is ready serve with lemon rice.
Murukku
 Murukku is one of the most popular South Indian snacks? Here is the recipe for making crispy rice Murukku. Enjoy it with a cup of tea.
Ingredients: 
1. Rice flour- 2 cup
2. Urad dal – ½ cup
3. Jeera – 1tsp
4. Chana dal flour – 3 tbs
5? Salt – to taste
Preparation Method:
1. Soak urad dal in water for 4-6 hrs and grind it together with jeera and salt.
2. Mix rice flour, ground urad dal and chana dal flour by adding water. Make a thick batter.
3. Stuff the dough in the murukku achu and press it into circles on a plastic sheet or aluminum foil.
4. Heat oil in a pan, once it is hot carefully drop the murukku into the oil and deep fry both sides until it turns brown and crispy.
5. Place the fried murukku in a paper towel to absorb the excess oil.
6. Once it is cool keep it in an air tight container. One can keep it for weeks.
Coconut Laddu
Laddu is a very popular sweet of India made during festivals and feasts. This is a very simple recipe made with grated coconut. Your kids will love it!
Ingredients:
1. Coconut (grated) – 4
2. Jaggery ( small pieces) – ½ kg
3. Water– 1 cup
Preparation Method:
1. Boil one cup of water in a thick bottom pan and add jaggery into it.
2. When the jaggery dissolves in water, filter it.
3. Pour this jaggery liquid into the pan and boil.
4. When it boils, add grated coconut and keep on mixing in a low flame.
5. Keep stirring to make sure that it doesn’t stick to the bottom of the pan.
6. Mix thoroughly until the mixture forms a thick consistency, and the coconut turns to dark brown in color. (Approximately for 30 minutes).
7. Keep it aside for sometime. Once the mixture is cool enough, wet your hands lightly and make small round balls. Enjoy and share your thougts.
Egg puffs
Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough. Pepperidge Farm® Puff Pastry sheets is ready to bake, so you can skip the work and still enjoy perfectly made golden, flaky pastry. This is a very tasty tea time snack made with boiled egg and fried onions.
Ingredients:
Pepperidge Farm® Puff Pastry sheets -1
Eggs (boiled) – 4
Onion (medium) – 2
Green chilies (chopped) – 2
Garlic pods (chopped) – 3
Ginger 1” piece – chopped
Garam masala – 1 tsp
Turmeric powder – a pinch
Curry leaves – 5
Mustard seeds – a pinch
Preparation method:
1. Separate the pastry sheets and thaw them at room temperature for about 30 minutes.
2. Heat oil in a pan and splutter mustard seeds.
3. Add curry leaves, green chilies, chopped ginger, garlic and onions.
4. Sauté it until the onions become transparent.
5. Add garam masala, turmeric powder and salt. Mix it and keep it for cooling.
6. Cut one pastry sheet into 2 and roll it out on a lightly floured (maida flour) surface into a square shape using a rolling pin.
7. Now cut the egg into two halves and place one half on one side of the pastry sheet.
8. Fill it with 1 spoon masala and close with other side of the sheet.
9. Then seal it by pinching or pressing the edges together.
10.Pre heat the oven to 400 degrees.
11.Place the puffs in an aluminum foil covered baking tray.( spray the foil paper with pam)
12. Then bake it for 15-20 minutes until the puffs become golden brown.
13. Check the progress after 10 minutes and turn it upside down.
14. Serve with tomato sauce and tea.
Fried rice
This fried rice recipe is colorful, simple to make and tastes fantastic. This is made with fresh vegetables, egg and soy sauce. A great way to use up the leftover rice- in fact, old rice makes the best fried rice.
Ingredients:
Basmati rice -2 cup
Eggs -4
Green beans finely chopped -1cup
Carrot finely chopped -3/4 cup
Green onions finely chopped – 2 cup
Green peas (frozen) – ½ cup
Green chilies (chopped) – 2 tbs
Ginger chopped – 2 tbs
Ground pepper -2 tsp
Soy sauce – 2 tsp
Curry leaves – 1 strip
Coriander leaves – a few chopped
Preparation Method:
1. Cook the rice with 4 cups of water, salt and 2 tsp of oil. (one can use the leftover rice)
2. Beat the eggs with a pinch of salt and 1 tsp of ground pepper.
3. Heat oil in a pan. Add beaten eggs and scramble it.
4. Transfer the scrambled eggs to a plate and add 2 tsp oil into the pan.
5. Add chopped ginger and green chilies and fry it.
6. Then add green peas, carrot and beans. Sauté it for 2 minutes and add green onions.
7. Sprinkle some water and cover the pan.
8. When the vegetables are cooked well add salt and 1 tsp pepper powder.
9. Now add the cooked rice, soy sauce, scrambled eggs and mix well.
10. Garnish with fried cashews, raisins and chopped coriander leaves.
11. Now the fried rice is ready serve with chicken curry and raita. Enjoy!
Chicken Curry (kerala style)
Health Benefits: Chicken is a very good source of protein, selenium,B6 and cancer-protective B vitamin , niacin. People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat .Research published in the August 2004 issue of the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like chicken provides protection against Alzheimer's disease and age-related cognitive decline. This is a typical kerala style chicken curry using coconut milk. This dish is very easy to prepare and need less time. It can be served with roti, appam or fried rice. Ingredients: Chicken Breast tenders – 2.2 lb (1kg) Tomato (medium) – 11/2 chopped Onion chopped – 1 ½ cup Chopped ginger – 2 tbs Chopped garlic – 1 tbs Slit green chilies – 4 Coconut milk (thick) – 1 cup Coconut milk (thin) – 1 cup Water – 1 cup Lime juice -2 tsp Oil – 3tsp Curry leaves – a few Turmeric powder – ¾ tsp Chilli powder – 1tsp Coriander powder -2 tbs Salt – as required For garam masala: Cumin seeds -1/2 tsp Whole cumin seeds – ½ tsp Pepper (black) -1/2 tsp Cloves – 4 Cardamom – 2 Cinnamon – 3 small pieces (powder these together) Preparation Method: 1. Clean the chicken thoroughly with water and lime juice and cut into medium pieces. 2. Marinate it with 1 tbs of salt and 2 tsp of lime juice. Keep it in fridge for ½ hr. 3. Heat oil in pressure cooker, add mustard seeds. 4. Add ginger, garlic, green chilies and curry leaves. Sauté it. 5. Add chopped onion and sauté it until the onion becomes light brown. 6. Then add tomato and mix. 7. When the tomato become soft add all the masala. 8. Fry it for 30 seconds and add chicken pieces. 9. Fry it for 1-2 minutes and add thin coconut milk and water. 10.Pressure cook it for 2 whistles. 11.Then add thick coconut milk. (one can use canned coconut milk).
Quorn Curry
 Health Benefits:
All quorn products contain mycoprotein .Mycoprotein is a fungus like mushrooms and morels. It contains high quality protein because it has all 9 essential amino acids. Mycoprotein contains zero cholesterol, low fat, very few calories and has essential dietary fiber, which helps to maintain a healthy digestive system. Studies have shown that the unique ingredient in quorn can help to maintain normal cholesterol levels by reducing LDL levels (bad cholesterol) and increasing HDL (good cholesterol). Perfect for people who are managing their weight.
Mycoprotein is completely meat free and soy free. This is a very good source of protein for pure vegetarians.
Ingredients:
1. Quorn chik’n tenders – 1pkt (available in stores like Kroger, Jungle Jims. Find it in the organic section)
2. Garlic pods - 5-6 chopped
3. Ginger 1” – chopped
4. Green chilies – 2 chopped
5. Onion (medium)- 2 finely chopped
6. Tomato (medium) – 2 finely chopped
7. Mustard seeds – ½ tsp
8. Curry leaves – a strip
9. Chilly powder – 1tsp
10. Coriander powder – 1tsp
11. Pepper powder – ½ tsp
12. Turmeric powder – ¼ tsp
13. Garam masala – ½ tsp
Preparation Method:
1. Heat 3 tsp of oil in a pan and splutter mustard seeds.
2. Then add curry leaves, garlic and ginger. Fry it until garlic become brown.
3. Now add chopped onions and green chilies and sauté it until the onion become transparent.
4. Add chopped tomato and sauté until it becomes soft.
5. Add all masala powders and mix well.
6. Now add quorn into this and mix well.
7. Add 1 cup of water and close the pan cook for 6-8 mts ( the gravy should be thick).
8. Garnish with coriander leaves and serve with roti, parantha or rice.
Baked Salmon
 Health Benefits:
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. Just Two Servings of Omega-3-rich Fish a Week Can Lower Triglycerides.They are an excellent source of selenium, niacin and vitamin B12, and a good source of phosphorous, magnesium and vitamin B6. Niacin, has been repeatedly used clinically to successfully lower total blood cholesterol in individuals with elevated cholesterol levels.
Delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), salmon can be served in a variety of ways and is always a favorite among fish lovers and enjoyed even by those who are not always fond of fish.
Ingredients:
Fresh Atlantic Salmon Fillets – 1 lb
Chilli Powder – 1tsp
Coriander Powder – 1tsp
Turmeric Powder – ¼ tsp
Pepper Powder – ½ tsp
Ginger garlic paste – 1 ½ tsp
Olive oil – 1tsp
Lemon – 1
Salt – 1tsp
Preparation Method:
1. Remove the skin and clean the fish first with salt and water, then with lemon juice. Pat dry.
2. Cut the salmon into 5-6 medium pieces.
3. Make a paste of all the masalas, olive oil, salt and ginger garlic paste.
4. Now marinate the fish with the masala paste and keep it for 20 -30 minutes.
5. Pre heat the oven to 350 degrees.
6. Place the salmon pieces skin side down in an aluminium foil covered baking tray.
7. Cover the top of the tray with aluminium foil.
8. Place the tray in the middle section of the oven.
9. Remove the cover after 10-15 mts.
10. Turn the pieces upside down 10 mts after removing the cover.
11. Remove the tray from the oven after another 10 mts.
12. Squeeze the lemon over the fish and serve hot.
Aloo Mutter (Potato and Peas ) Curry
 Health Benefits: Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin k1, folic acid and vitamin B6. Folic acid and vitamin B6 in green peas are supportive of cardiovascular health as well. Potatoes are a very good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber. UK scientists at the Institute for Food Research have identified blood pressure-lowering compounds called kukoamines in potatoes.
This is a very delicious North Indian (especially Punjabi) dish, a thick gravy made with potatoes and green peas served with roti ,poori or paratha.
Ingredients:
Potato (medium) – 2
Green peas (frozen) – 1 cup Onion (medium) – 1 chopped Tomato – 2 chopped Ginger garlic paste – 1 tsp Red chilli powder -1tsp Turmeric powder – ½ tsp Cumin seeds powder – ½ tsp Coriander powder – 1 tsp Garam masala powder – ½ tsp Cilantra leaves – a few Water – ½ cup Salt – as required Oil – 2 tsp
Preparation Method:
1. Firstly boil the potatoes and green peas until it is cooked well. Then peel the potatoes and cut half of them into medium cubes and mash the other half. Keep it aside.
2. Heat oil in a pan and add chopped onions and saute it until the onions become golden brown. 3. Now add ginger garlic paste and saute. 4. Add tomatoes and fry until it become soft. 5. Then add red chilli, turmeric, coriander,cumin, garam masala, salt and mix well. 6. Add cooked peas and potato into this masala and mix well. 7. Add ½ cup of water , mix well and cover and cook for a few minutes. 8. Cook on a low flame until a thick gravy is formed. 9. Now garnish with cilantra leaves. 10. Serve hot with roti,poori or paratha.
Yoghurt (Curd) Rice
 Health benefits:
Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12. Research shows yoghurt strengthens and stabilizes the immune system.Yoghurt has strong medicinal properties, including the ability to stimulate the immune system and kill bad "bugs" or bacteria in the human gut.
This is a traditional South Indian dish made with cooked rice and yogurt, great for a summer picnic. Curd rice tastes great with any kind of pickle (mango, lemon etc...) or chutney.
Ingredients:
Raw rice (ponni) - 1 cup
Water - 3 cups
Yogurt - 1 1/2 cup
Milk - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1tsp
Curry leaves - 1 strip
Green chillies- 2 chopped
Red chillies - 2
Ginger( 1") piece -chopped
Salt - as required
Asafoetida - small pinch
Oil - 1tsp
Cilantra leaves - a few chopped
Preparation method:
1. First of all wash the rice and cook it in a pressure cooker with 3 cups of water and salt until 2-3 whistle(one can also use the leftover rice).
2.Switch off the flame and keep the cooker closed until all the gas gone completely.
3. Now open the cooker and transfer the rice to another flat container and let the rice cool down.
4. Then add the yogurt and milk into rice and mix well.
5. Heat oil in a pan and splutter mustard seeds.
6. Add urad dal, chana dal, curry leaves, red chilli, green chilli, ginger, asafoetida and soute for 30 seconds.
7. Switch of the flame and let the seasoning to cool.
8. Add this into the rice and mix well. Garnish with cilantra leaves.
9. Serve with pickle or chutney.( one can also add some fresh grapes to make it more nutritious)!
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