Sunday, April 24, 2011

Parippu Charu

Parippu Char has been my favorite ever since I was little. Mom never used to make this dish that much compared to other charu dishes. Parippu charu with rice and some ghee,  pappadam, avial, and kadu manga achar will be heavenly!!! Hope you all enjoy this dish as much as I do...

Thuar Dal:1 cup
Green Chillies: 5, split

Turmeric Powder: 1/4 tsp
Salt: 1/4 tsp

For Paste:

Grated Coconut: 1/2 cup
Garlic: 3 cloves

Ginger: 1" piece
Cumin seeds: 1/4 tsp
Shallots: 3
Turmeric powder: 1/4 tsp
Green Chili: 1

To Temper,

Coconut Oil: 1 tbsp
Mustard Seeds: 1/2 tsp
Shallots: 2, thinly sliced
Red Chillies: 4, broken
Curry leaves: 1sprig


Pressure cook dal with tumeric powder, split green chilies, and salt with 1 1/2 cups of water
In a blender grind all the ingredients under For Paste to a smooth paste using very little water
Add the paste to the cooked dal and mix well
Let it simmer for about 10 minutes
In a pan heat some coconut oil and splutter mustard seeds
Add rest of the ingredients under "To Temper" and let it cook in low heat until onions turn golden brown
Pour the onion mixture to the cooked dal and cover it for about 5 minutes
Serve with hot rice along with some ghee!!!

Saturday, April 23, 2011

Beetroot Pachadi

Beetroot: 2 medium, grated
Curry Leaves: 1 sprig
Dry red Chilies: 3
Mustard Seeds: 1/2 tsp
Onion: 1 medium, diced
Yogurt: 1 cup (I used Greed yogurt)
Salt & Oil
(To Grind)
Coconut: 1 cup, shredded
Green Chili: 2
Ginger: 1" piece
Garlic: 2 cloves

In a pan heat oil and splutter mustard seeds
Add curry leaves, red chilies, and onion and saute for few minutes
Add salt and grated beetroot
Cover the pan and cook beetroot till its soft
In a blender grind coconut, green chilies, ginger, and garlic to a paste with using very little water
Add coconut paste to beetroot, strir well and let it cook uncovered in medium heat for about 5 minutes
Turn off the heat the let it cool
Add yogurt to the beetroot, mix well
Check for salt and add more if needed
Enjoy with rice!!!

Cabbage Thoran

Cabbage: 4 cups, shredded
Onion: 1 small, thinly sliced
Green chili: 2, split
Garlic: 2 cloves, crushed
Coconut: 1/2 cup, shredded
Curry Leaves: 1 sprig
Mustard Seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Chana Dal: 1 tsp
Salt & Oil

Heat oil in a pan and splutter mustard seeds and chana dal
Add Cumin seeds and let it splutter for few seconds
Add curry leaves, onion, and garlic and saute for few minutes in medium heat
Add salt and cabbage and mix well
Cover the pan with a lid and let it cook for about 5 minutes
Add coconut, stir well, check for salt
Cover and cook for few more minutes in medium heat, until cabbage is not crunchy anymore
Serve with rice!!!

Friday, April 8, 2011

Vazhayilayil pothinja Fish Masala (Fish Wrapped in Banana Leaf)


To Marinate-
Pomfret or Pearl Spot: 4
Salt: Enough
Chilly Powder: 3 tsp
Turmeric Powder: 1/2 tsp
Ginger-Garlic Paste: 1 1/2 tsp
Lemon Juice: 2 tsp
Oil: 2 tsp

For Sauce:
Onion: 3 big, thinly sliced
Cherry tomatoes: handful
Salt: Enough
Coriander Powder: 2 1/2 tsp
Chilly Powder: 2 tsp
Turmeric Powder: 1/2 tsp
Ginger: 2" piece, grated
Curry Leaves: Handful
Coriander Leaves: Handful, chopped


Banana Leaf: big enough to wrap fishes individually


Clean fish and score with a sharp knife
Mix rest of the ingredients from To Marinate and spread them on fish evenly
Let it sit for 2 hours
In a pan heat some oil and shallow fry fish until its half-way done (Make sure the heat is low to get crispy crust)
In a deep pan heat up some oil
Add onion, ginger, and tomatoes and cover and cook on low heat until its very soft; about 15 minutes
Add salt, coriander powder, chili powder, turmeric powder, and curry leaves and fry till the raw smell is gone
Add coriander leaves, stir well, and turn off heat
Wilt banana leaves on open flame
Add some onion masala on banana leaf, place fish on top of it, and add some more onion masala on top of fish
Wrap the banana leaf carefully and secure all ends with toothpicks
Place them on a baking sheet
Preheat the oven and bake fish in 350 degree F for 20 minutes
Unwrap carefully and enjoy with rice!!! :)

Friday, April 1, 2011

Pesarattu (Whole Moong Dal Dosa)

Whole Moong Dal: 1 cup
Iddli Rice: ½ cup
Ginger: 1” piece
Cumin Powder: ½ tsp
Onion: 1 medium, diced

Soak Moong Dal and rice separately overnight
Blend both dal and rice separately with cumin powder and ginger and mix them both well
Let it sit for 10-12 hours
Add salt according to your taste and more water if the batter is too thick
In a hot tava pour a ladle of the batter and spread like you would for a regular dosa (I didn’t use any oil. You could if you wish to)
Sprinkle diced onion on top and let it cook on both sides
Serve hot with chutney!!!

Healthy Egg Burrito with Spinach

Eggs: 2
Flour Tortilla: 1
Red onion: 1 small, thinly sliced
Spinach: Handful
Bell Pepper: 1/2, thinly sliced
Hot Sauce: 3 dashes (I used green chili sauce)
Salt: Enough
Black Pepper powder: 1/4 tsp
Grated Cheese: 1/4 cup (Use can use any kind of cheese or blends. I used Italian blend)

In a bowl beat eggs with salt and black pepper powder
In a pan heat some oil, saute bell pepper slices and spinach for 2-3 minutes
Add egg mixture and scramble well
Add thinly sliced onion right before you turn off the heat and mix well
Spread cheese on top of the tortilla and microwave for 20 seconds or till cheese is melted
Scoop scrambled eggs on top of tortilla and add few dashes of hot sauce (If  you don't want too much heat you could avoid hot sauce)
Roll tortilla like a burrito and enjoy with some fresh fruits like strawberries, blue berries, or banana slices, and a glass of fresh orange juice!!!

Pacha Manga Chammanthi (Raw Mango Chutney)

Mango: 1 cup, diced
Shallots: 3
Ginger: 1” piece
Garlic: 1 clove
Green Chili: 3
Curry leaves: 1 sprig

In a blender add all the ingredients and blend well with very little water
Check for salt
Serve with Dosa or Kanji & Pappadam

If you are severing with kanji or rice make sure you use very little water. Its better to have dry chutney with rice and kanji. If you want to serve this with dosa, you could make it a bit watery. Enjoy!!!!!

Ulli Chammanthi (Shallots Chutney)

Shallots: 15-20
Garlic: 2 cloves
Dry Red Chili: 4
Chili Powder: 1 tsp
Curry leaves: 1 sprig
Gambooge: 2" piece
Coconut Oil: 1 Tbsp

In a food processor add shallots, garlic, chili powder, and dry chilies and process well
Add salt, coconut oil, and torn curry leaves and mix well
Serve with dosa!!!