Thai Chilli Sauce

Ingredients 

  • ▢½ cup Granulated Sugar
  • ▢3-4 cloves Garlic (Chopped)
  • ▢2 tsp Red Chilli Flakes
  • ▢1 cup Water
  • ▢¼ cup Rice Vinegar
  • ▢½ tsp Salt
  • ▢2 tsp Sambal Oelek
  • ▢1 tbsp Fish Sauce
  • ▢1 tbsp Tomato Ketchup
  • ▢1 and ½ tbsp Cornstarch

Instructions

  • Add sugar, garlic, red chili flakes, water, vinegar, salt, ketchup, sambal oelek and fish sauce in a pan and bring it to boil.
  • Mix cornflour with little water to make a lump free mixture and add it slowly in the pan.
  • Cook for 3-4 minutes until sauce thickens a bit.
  • Remove the pan from heat and let it cool.
  • Transfer in a glass bottle and refrigerate for about a month.
  • Use as and when required.

Moong Dal Payasam

Moong Dal Payasam or Moong Dal Kheer also called Parippu Payasam in South India is a thick, creamy sweet dish made using Moong lentils, milk, and dry fruits. It’s like a North Indian kheer made using the lentil. Here is how to make it.

Ingredients 

  • ▢½ cup Moong Dal
  • ▢2 cups Water
  • ▢1 tsp Ghee
  • ▢1 cup Jaggery
  • ▢1 cup Thin Coconut Milk
  • ▢1 tsp Cardamom Powder
  • ▢¼ cup Thick Coconut Milk

For Frying:

  • ▢2 tsp Ghee
  • ▢10-12 Cashew Nuts (halved)
  • ▢2 tbsp Dry Coconut (thinly sliced)

Instructions

  • Wash the dal and add it in a pressure cooker.
  • Roast until it turns brown and aromatic.
  • Add water and ghee in the cooker.
  • Pressure cook for 3-4 whistles on high heat or until dal is soft.
  • Mix jaggery and ¼ cup water in a pan.
  • Cook until jaggery dissolves in water.
  • Strain the jaggery water and add in the cooked dal.
  • Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
  • Add thick coconut milk and cardamom powder and cook for another minute.
  • Heat ghee for frying in a pan.
  • Add cashew nuts and coconut and fry until they turn brown.
  • Pour the ghee over the ready payasam.
  • Serve hot
Paruppu Payasam | Moong Dal Payasam | Easy Indian Dessert Recipe

Bombay Potatoes

Make the most out of seasonal Royal Bombay potatoes with this spicy number. Great served with an egg for brunch or as a side with curry and rice

Ingredients

  • New potatoes 800g, halved or quartered
  • garlic 4 cloves, chopped
  • ginger a thumb-sized piece, chopped
  • plum tomatoes 4, chopped
  • vegetable oil 2 tbsp
  • cumin seeds 1½ tsp
  • black mustard seeds 1½ tsp
  • ground turmeric 1 tsp
  • red chilli 1, deseeded (if you like) and thinly sliced
  • garam masala 1 tsp
  • coriander a small bunch, roughly chopped
  • lime 1, wedged to serve

Method

  • STEP 1.Cook the potatoes in a large pan of lightly salted boiling water until tender to the point of a knife, then drain well.
  • STEP 2.Tip the garlic and ginger into a blender with 4 tbsp of water then whizz until smooth. Add the tomatoes and whizz again briefly.
  • STEP 3.Heat the vegetable oil in a frying pan over a medium-high heat and fry the cooked potatoes for 10-15 minutes, tossing now and again, until really crispy.
  • STEP 4.Turn down the heat and add the cumin and black mustard seeds, and the ground turmeric, and fry for a minute. Tip in the garlic, ginger and tomato purée with three quarters of the red chilli, and cook gently for 10 minutes until thickened. Stir in the garam masala and season well.
  • STEP 5.Tip into a serving dish and top with the coriander leaves, remaining red chilli and lime wedges for squeezing over.

Mor Kuzhambu

Mor Kuzhambu is a traditional South Indian sambar variety. Similar to North Indian Kadhi, this is made using curd/yogurt, it is very popular and quite easy to make.

Served with hot rice, this is made during festivals and special occasions. Unlike the regular sambar that take some time, this delicious dish can be prepared in less time and does not need elaborate ingredients.

Ingredients for Mor Kuzhambu

  • 2 cup Curd
  • 300 g White Pumpkin chopped
  • 1 inch Ginger
  • 4 to 5 Green Chillies
  • 4 to 5 Dry Red Chillies
  • 2 tsp Coriander Seeds
  • 1 tblsp Coconut grated
  • 2 tsp Bengal Gram Dal
  • 2 tsp Toor Dal
  • 1/4 tsp Cumin Seeds
  • as per taste Salt

For Tempering:

  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • a pinch Asafoetida Powder
  • 1 to 2 Dry Red Chillies

How to make Mor Kuzhambu

  • Soak the bengal gram dal, toor dal, coriander seeds, ginger, green chillies and dry red chillies for 45 to 60 minutes.
  • Drain well.
  • Grind together with turmeric powder, cumin seeds and coconut to a fine paste.
  • Heat 1/4 cup of water in a pan over medium flame.
  • Add the pumpkin pieces, turmeric powder and salt.
  • Simmer for a few minutes.
  • Fry the tempering ingredients in little oil and add to the pan.
  • Whisk the curd and add to the pan along with the ground paste.
  • Stir well.
  • If required, add some water and simmer for a minute or two.
  • Serve hot with rice

Mango Pulissery

Ingredients for Mango Pulissery

  • 1 Ripe Mango
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilly Powder
  • 1 cup Water
  • 1/2 cup Curd
  • as per taste Salt

To Temper:

  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 2 Dry Red Chillies
  • few Curry Leaves

To Grind:

  • 1/4 cup Grated Coconut
  • 1 Green Chilly
  • 1/2 tsp Jeera (Cumin Seeds)

How to make Mango Pulissery

  • Grind the ingredients given to grind it by adding little water.
  • Boil the mango pieces along with turmeric powder, red chilly powder and salt.
  • Add the ground paste to the cooked mangoes.
  • Cook till the raw smell disappears and allow the gravy to boil and switch off the flame.
  • Let it cool down.
  • Add the curd to the mango gravy.
  • Heat a pan and add oil.
  • Add all the ingredients given to temper.
  • Pour them over the mango gravy and mix.
  • Serve with rice.

Chettinad Fish Fry

This chettinad style fish fry is simple, easy to make and tastes delicious.  Fish fillet marinated in chettinad style masala and then shallow fried in oil.

Ingredients:
Fish Fillet – 1 (preferably pomfret)
Shallot (Sambar Onion) – 1, peeled
Turmeric Powder – a pinch
Ginger Garlic Paste – 1 tsp
Curry Leaves – few
Salt as per taste
Lemon Juice – 1 to 2 tsp
Rice Flour – 1 to 2 tsp (optional)

For the masala:
Cumin Seeds – 1/4 tsp
Saunf – 1/4 tsp
Coriander Seeds – 1/2 tsp
Black Peppercorns – 1/4 tsp
Dry Red Chillies – 3
Salt – 1/4 tsp (optional)
Turmeric Powder – 1/8 tsp

Method:
1. Wash the fillet well.
2. Rub the turmeric powder and salt all over.
3. Keep aside for a minute or two.
4. Wash again and keep aside.
5. Dry the masala ingredients (except salt) for 15 seconds and grind to a fine powder.
6. Add salt and mix well.
7. Grind the onion and ginger garlic paste to a smooth mixture.
8. Add salt, curry leaves, rice flour and ground masala powder to the paste.
9. Mix well and rub this all over the fillet.
10. Keep aside to marinate for 10 to 15 minutes.
11. Heat oil in a shallow frying pan.
12. Fry the marinated fish until golden brown and crisp.
13. Remove and drain excess oil.
14. Serve warm with lemon wedges and onion rings

Samosa Chat

Samosa Chaat is a classic Indian street food typically consumed as an evening snack. Cooked samosas are crumbled and mixed with chickpeas, spices, assortment of chutneys, garnished with coriander leaves, sev and pomegranate seeds.

It is a delicious and lip-smacking dish that is very popular in North India

Ingredients for Samosa Chaat

For making the Chole:

  • 1 cup Chickpeas soaked and boiled
  • 3 tsp Oil – 3 tsp
  • 3/4 tsp Garlic Paste
  • 1/2 tsp Ginger Past
  • 1/2 cup Tomatoes chopped
  • 1/2 tsp Green Chili Paste
  • 1 tsp Chole Masala Powder
  • 1/2 tsp Black Salt
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Amchur (Dried Mango Powder)
  • as per taste Salt as per taste

To Serve:

  • 2 Samosas
  • 2 tblsp Sweet Tamarind Chutney
  • 1 tblsp Green Chutney
  • 2 tblsp Red Garlic Chutney
  • 2 tblsp Onions finely chopped
  • 2 tblsp Sev
  • handful Coriander Leaves finely chopped

How to make Samosa Chaat

  • To make the chole, heat oil in a non-stick pan over medium flame.
  • Saute the ginger and garlic paste for 10 seconds.
  • Add the chopped tomatoes and cook for 3 to 5 minutes or until the tomatoes turn soft and mushy.
  • Add the chole masala, green chilli paste, black salt, amchur, red chilli powder and regular salt.
  • Add 1 to 2 tbsp of water and mix well.
  • Cook for a minute, stirring occasionally.
  • Add the cooked chickpeas and 3 to 4 tbsp of water.
  • Mix well and cook for a minute.
  • Switch off the flame when cooked.
  • To make the samosa chaat, roughly break 1 samosa into small pieces and keep it in a serving bowl.
  • Add some of the cooked chole over it.
  • Add little of sweet tamarind chutney, green chutney, red garlic chutney, onions and sev.
  • Garnish with coriander leaves.
  • Serve at once.
samosa chaat - Samosa Chaat

Country Chicken Soup

Country Chicken soup recipe a mild flavorful soup made with country chicken and spices. This is the best remedy for cold and cough as its very soothing for throat.

Ingredients

  • 1/4 kg country chicken I used with skin
  • 1 tsp ginger garlic paste
  • 1/4 cup small onion
  • 1 small tomato
  • 1/8 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 cups water
  • 1 tbsp coriander leaves
  • salt to taste

To temper:

  • 1 tbsp gingelly oil
  • 1/2 inch cinnamon
  • 1 small cardamom
  • 1 no clove
  • few curry leaves

To grind together:

  • 1/2 tsp coriander seeds
  • 1/2 tsp jeera
  • 1/2 tsp pepper
  • 3 nos small onion
  • little water

Instructions

  • First grind together the ingredient slisted under ‘to grind’ with little water to a coarse paste and set aside.
  • To a pressure cooker: add the items listed under ‘to temper’ let it cplutter then add ginger garlic paste onion and salt.
  • Saute for 2 mins until golden then add tomato, saute until mushy.Then add chicken along with turmeric powder and red chilli powder.
  • Saute for 3 mins.Then add the coarse mixture saute for a while then add water.Adjust salt if needed.
  • Pressure cook for 5-6 whistles.Let pressure release by itself then open garnish with coriander leaves and serve hot!

Carrot Beans Thoran

Carrot beans thoran recipe a kerala style stir fry with the combination of carrot and beans. A quick and easy Kerala special side dish for rice with coconut oil flavor, tastes soo good.

Ingredients

  • 1/2 cup carrots chopped finely
  • 1/2 cup beans chopped finely
  • 5 nos small onion sliced
  • salt to taste

To temper:

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp urad dal
  • 1 no red chilli broken
  • few curry leaves

To grind:

  • 1/2 cup coconut
  • 1/2 tsp jeera
  • 1 small green chilli
  • 1/8 tsp turmeric powder

Instructions

  • To a mixer jar add all the ingredients listed under ‘to grind’ to a coarse mixture without adding water.Heat coconut oil – add mustard seeds let it splutter, then add urad dal,red chilli and curry leaves.Let it splutter.
  • Add onion saute till it becomes transparent.Then add carrot,beans and required salt.
  • Saute for 2 mins.Cook covered until the veggies turn soft.No need to add water the moisture is enough for the veggies to get cooked.Stir in between and cook covered.
  • Check if the veggies are done.Add coconut moisture give a saute and cook for 2 mins and switch off.
  • Serve with rice and sambar.

Broken Corn Idli

Broken corn idli recipe an instant way to make your breakfast.As this instant corn idli needs no soaking and grinding it is very easy to make especially for breakfast and dinner when you are looking for quick fixes.

Ingredients

  • 1 and 1/2 cups broken corn
  • 1 and 1/2 cups buttermilk
  • 1/8 tsp soda
  • salt to taste

To temper:

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera
  • 1/4 tsp split urad dal

Instructions

  • I got fine corn rava this is it. To a mixing bowl add corn rava.
  • It was so fine, just like our white rava.Add thick buttermilk to it.
  • Mix well, the consistency will be runny.
  • Keep covered for 5 mins.Then add salt and baking soda. Set aside.
  • Heat oil and add the items listed under to temper. Now the mixture is a bit thick.
  • Now add the tempering and mix well.
  • Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
  • Steam cook for 10 mins or until a spoon or inserted inserted into the idlis comes out clean with sticking.Then its done.Switch off.Remove the idli plates, dip a spoon in water.
  • Using the spoon remove the idlis.Transfer to hot box.
  • Serve hot with your favorite chutney!
Broken corn idli recipe, Instant corn rava idli recipe