Cranberry Thokku (Pickle)

Cranberries are very good for health so I bought a big bag of cranberries but none of us liked to eat it as such since it was too sour. So when I was wondering what to do with it, I came across this recipe and used it to make this cranberry thokku. I made it similar to how I make Tomato Thokku and it tasted very good. In a matter of days all the cranberries were finished in this manner. Now I will buy cranberries only to make this thokku. You can use this thokku along with rice, dosas or chappatis and it tastes awesome with curd rice especially...

Ingredients

• 2 cups Cranberries
• 1/2 cup Sesame Oil 
• 1 tsp Turmeric Powder
• 1 tsp Mustard seeds
• 1/2 tsp Asafoetida
• 2 tsp Salt (Adjust to taste)
• 1 tsp Chilly Powder (Adjust to taste)
• 1 tsp Sambar Powder (Optional)
• 2 spring Curry Leaves
• 1 tbsp Jaggery (Optional)
• 1/2 tsp roasted Methi (Fenugreek) Powder

Vegetable Clear Soup

This is a very easy and healthy soup. You may add any vegetable of your choice. You can even add tiny pieces of Tofu or Paneer to lure the little ones to this soup. This recipe serves 4-5 people.

Ingredients

• 2 bowls of chopped veggies like Carrot, Broccoli, Beans, Brussels Sprouts, Cabbage, Potato, Zucchini, Paneer / Tofu or any vegetable of your choice. These Veggies should be chopped very finely.
• 3 cups of Water
• 1 tsp Salt (Adjust to taste)
• 1 tsp Pepper Powder (Adjust to taste)
• 1/2 tsp Finely chopped Dill/ Coriander leaves to garnish (Optional)

Kara Boondhi

Happy Diwali !!! 

Kara Boondi is my daughter's favorite and here is a simple recipe for it. Once you have all the ingredients ready, it will take only 30 min to make the snack.

Ingredients

• 2 cups Besan
• 1/4 cup Rice Flour
• 1 tsp Salt (adjust to taste)
• 1 tsp Chilly Powder ( Adjust to Taste)
• 1 tsp Ghee
• 1/4 tsp Asafoetida
• Curry Leaves - handful
• 1/2 cup Peanuts
• Oil to deep fry

Utensils required: Big Perforated spoon with round holes for making the boondis, laddle and a perforated spoon to remove the boondis from oil.

Veggie Pasta

This is a an easy and quick recipe that is loved at our home. I use the bow-tie pasta as my daughter likes that shape but you can use any type of pasta for this recipe. I generally dont use any cheese as the white sauce gives a creamy taste but if you do like to have a cheesy pasta, then in the end add some grated rennet free cheese just before serving.

Ingredients

For Cooking Pasta

• 1 cup Pasta
• 1 tbsp Olive Oil
• Water (to cover the Pasta)

For Pasta Sauce

• 1 tbsp Butter
• 1 tbsp All Purpose Flour (Maida)
• 1/4 cup Milk
• 1 tbsp Tomato Paste (or 1 Tomato pureed)
• 1/4 tsp Oregano 
• 1/4 tsp Turmeric
• 1/4 tsp Red Chilly Powder (Adjust to taste)
• 1/2 tsp Salt (Adjust to taste)

Additional

• 1 cup chopped Vegetables (Cauliflower, Carrots, Peas, Beans, Corn)

Set Dosa (Sponge Dosa)

This is a popular dish of Karnataka. This dosa comes out so soft like a sponge that it is also called sponge dosa and it tastes great even when it is not hot.

Ingredients

• 4 Raw rice
• 1 cup Avil (Poha or beaten rice)
• 1/2 cup Urad dal
• 2 tsp Methi seeds
• 1 tsp Salt (Adjust to taste)

Paneer Butter Masala

This does not require any introduction as this is the most popular side dish for Rotis/Chappatis/Naan.
I wanted to retain the awesome taste of this dish and keep it nutritous as well, so I have replaced the heavy cream with sweet potatoes and skipped the red coloring that is generally added in the Indian restaurants.

Ingredients

• 4 medium Tomatoes
• 1 small Sweet Potato
• 1 medium Carrot
• 1 tsp Butter
• 2 Cardamom
• 1" piece Cinamon
• 4 Cloves
• 1 Bay Leaf
• 1 tsp Kasuri Methi
• 1/4 tsp Turmeric
• 1/4 tsp Red Chilly Powder (Adjust to Taste)
• 1/4 tsp Asafoetida
• 1/4 cup Cashews
• 1" piece Ginger
• 1 Green Chilly (Adjust to taste)
• 1/2 tsp Salt (Adjust to Taste)
• 1 cup Paneer cut into cubes

Method

1. Wash and peel the carrot and sweet potato and cook them in a pressure cooker along with tomatoes, ginger, green chilly and cashews for 3 whistles.
2. While this is getting cooked, boil the paneer cubes in water with a pinch of turmeric till they become soft. (Alternately you may deep fry the paneer pieces)
3. Once the veggies are cooked, blend that mixture in a blender along with cardamom, cinnamon, cloves.
4. Heat a deep pan and add the butter, asafoetida  and bay leaf. Then add the blended mixture to the pan along with turmeric, red chilly powder, salt and kasuri methi, Heat on a low flame for a few minutes so that the tastes blend in. Add the paneer pieces and allow it to simmer for a few more minutes and serve hot with Roti/Chappathi/Naan.

Rava Dosa

Rava Dosa is an instant variety of dosa that does not require any soaking/fermenting time and it is also very easy, crispy and quick to make. 

Ingredients

• 1 cup Rava (Semolina)
• 1/4 cup Rice flour
• 2 green chillies finely chopped
• 1 tsp Ginger finely chopped
• 2 tbsp chopped Coriander
• 1/2 tsp Salt (Adjust to taste)
• 1 tsp Jeera
• 1/4 tsp Asafoetida

Method

1. Mix all the above ingredients with water so that the batter has a runny consistency.
2. Heat the tawa on high and pour a laddle on the tawa. You cannot spread this batter like a normal dosa. You have to pour it around. If you are unable to pour the batter freely or if the dosa comes out too thick, then add more water to the batter.
3. Decrease the heat to medium and flip the dosa over when it is completely cooked on the down side.
4. Once the other side is also cooked, remove it from the tawa and serve it hot. 
5. Repeat the above process for the remaining batter to make yummy hot instant Rava dosas!

Pav Bhaji

Pav Bhaji is a favorite dish among Indians. Pav is a type of bun and Bhaji is a spicy dish of mixed vegetables. You may add any vegetable of your liking in the Bhaji and if you don't eat Potatoes, you may swap it with Raw Bananas. If you add beetroot your bhaji will have a red colour as below so don't be intimidated by the colour!!

Ingredients:

• 2 Potatoes peeled and diced
• 1 cup Cauliflower florets
• 1 cup cut Mixed Vegetables (Carrots, beans, green peas, corn, sweet potato, beetroot)
• 2 tbsp Butter
• 2 Green Chilies 
• 1 tbsp finely chopped Ginger
• 2 Tomatoes chopped
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 2 Cardamom
• 6 Cloves
• 1 tsp Jeera
• 1/4 tsp Asafoetida
• 2" pieces of Cinnamon
• 1 Bay leaf
• 1 tsp Kasuri Methi
• 1 tbsp Saunf
• 2 tsp Salt (Adjust to taste)
• 1 tsp Sambar Powder
• 1 tbsp lemon juice (Adjust to taste)
• 1/4 cup chopped Coriander leaves
• Pav Buns (As required)

Method:

1. Pressure cook the mixed vegetables along with the cauliflower and potato for 3-4 whistles.
2. Heat a pan and add the butter, asafoetida, bay leaf, cinnamon, cardamom, cloves and Jeera. When the jeera starts to crackle, add the ginger, green chillies and tomatoes and saute the tomatoes till it is cooked nicely to a pulp.
3. Add the cooked vegetables, turmeric, red chilly powder, saunf, kasuri methi, salt and sambar powder and mix well. Mash the vegetables as you stir and adjust the consistency of the gravy by adding water if required (This bhaji should be thick so don't add too much water) Cover the pan and simmer for 5 minutes so that the tastes blend in well.
4. Switch off the stove and add the lemon juice and coriander and server hot with pav buns toasted with butter.

Instant Mango Pickle

This is an instant mango pickle recipe that is a must have in all feasts. This is another addition to the Kerala Sadhya menu.

Ingredients

1. 1 Raw Mango 
2. Salt (As per taste)
3. Red Chilly powder (As per taste)
4. 1/2 tsp Turmeric Powder
5. 1/4 cup Sesame Oil
6. 1/4 tsp Asafoetida
7. 1/4 tsp Methi Powder (Optional)
8. 1/2 tsp Mustard seeds

Method

1. Cut the Raw Mango into small pieces. Add the turmeric, red chilly powder and salt to the cut mango pieces and mix well. 
2. Heat the oil in a small pan and add the mustard seeds, asafoetida and methi powder. When the mustard starts to crackle, switch off and add this to the mango mixture and mix well. Adjust the salt and spice to your taste.
3. Pickle is ready to be served and stays good for a week if refrigerated.

Batura

This is a deep fried Indian bread that tastes good with Channa Masala and the combination is so popularly called Channa Batura or Chole Puri.

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1 cup Yogurt (Adjust as required)
• 1/2 tsp Sugar
• 1 tsp Salt (Adjust to taste)
• 1 tsp ghee for the dough
• Oil for deep frying

Method

1. Mix the flour, sugar, salt, ghee and add the yogurt little by little and mix well to form a soft pliable dough.
2. Cover the dough with a wet cloth and keep aside for 1 hour.
3. Gently punch the dough and divide it into small lemon size balls.
4. Roll out each ball into circles 1/4 " thick.
5. Heat oil in a wok and start to fry the rolled out baturas one by one.
6. Serve the batura hot with Channa as side dish.

Channa Masala

Protein rich chickpeas (channa) in tomato gravy makes a yummy side dish for chappatis / poori or batura.

Ingredients

• 1 cup Kabuli Channa (Chickpeas) 
• 1 Tomato
• 2 Cardamom
• 5 Cloves
• 1" piece Cinnamon
• 2 tbsp chopped cilantro
• 1 Tea bag
• 1 tsp Sambar powder
• 1/2 tsp Turmeric
• 1/2 tsp grated Ginger
• 2 green chillies (Adjust to taste)
• 1 tsp Oil
• 1 tsp Kasuri methi
• 1 tsp Salt (Adjust to taste)
• 1/2 tsp Fennel seeds (Saunf)
• 1/2 tsp Cumin seeds (Jeera)
• 1 Bay leaf
• 1 tsp Lemon juice (Optional and Adjust to taste)

Method

1. Wash and soak the channa for 6-8 hrs and then pressure cook it for 6 whistles along with the tea bag and salt and keep aside.
2. Grind the tomato, cardamom, cinnamon, clove, fennel seeds, ginger and green chillies and keep aside
3. Heat the pan and add the oil, bay leaf and cumin seeds. When the cumin seeds crackle, add the ground mixture and cook it for a few minutes. Then add the cooked channa after squeezing and removing the tea bag. Add the Kasuri methi, turmeric, sambar powder and salt and allow it to cook for a few more minutes so that all the flavors blend in.
4. Remove the chole from fire and add the lemon juice and mix well. Garnish with chopped cilantro and serve hot with roti/ poori/ batura/ rice.

Cheese Crackers

This is an easy recipe adapted from divinetaste.org

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup butter
• 1 1/2 cups packed cheddar cheese, grated
• 1/4 tsp red chilli powder (Adjust to taste)
• 1 tsp salt (Adjust to taste)

Method:

1. In a large bowl, add all the ingredients and mix them well into a pliable dough.
2. Divide the dough into 2 equal halves and roll the dough into a log and wrap them with parchment paper. Chill the logs for 10 min in the freezer
3. Unwrap the chilled dough and cut into 1/4” rounds. Place them on a baking sheet covered with parchment paper. Bake in a preheated oven at 350F for 10 to 12 minutes or until browned at the edges.

Pongal Kootu

Happy Pongal!! This is a must have item in the menu on Pongal day.

Ingredients

• Mixed Vegetables cut into cubes- (Ash guard, Pumpkin, Carrot, Beans, Avaraikkai, Potato, Raw Banana, Chayote, Sweet potato, Green peas, Lima beans, Yam)
• Toor Dal (cooked) - 1/2 cup
• Tamarind Paste - 1 tbsp
• Salt - 1 tbsp (Adjust to taste)
• Turmeric - 1/2 tsp
• Gingelly Oil (Any cooking oil will do) - 1 tbsp
• Mustard seeds - 1 tsp
• Sambar Powder - 2 tsp
• A spring of Curry leaves

To Grind

• Urad dal - 1 tbsp
• Daniya - 2 tbsp
• Channa dal - 1 tbsp
• Red Chillies - 6
• Asafoetida - 1/2 tsp
• Grated Coconut - 1/2 cup

Method

1. Cook all the vegetables with turmeric and a little water in the pressure cooker for 1 whistle.
2. Dry roast all the ingredients to grind and grind them with water.
3. Take a deep bottomed pan and add the oil and mustard seeds till they crackle.
4. Add the vegetables and the ground mixture, toor dal, sambar powder, salt and tamarind and boil the Kootu for a few minutes till the flavor seeps into the veggies.
5. Garnish with curry leaves and serve hot with rice or Pongal.

Kunuku

This is a deep fried delicacy made at our homes especially when we are expecting a lot of guests. This recipe is easy to make and the Kunuku remains crispy and tasty even when it cools off. The ingredients are the same as Adai except that the Kunuku batter should be thick.

Ingredients

• 3 cups Idli Rice
• 1 cup Toor Dal
• 1 cup yellow Moong Dal
• 1 cup Channa Dal
• 15 Red Chillies (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1/4 tsp Asafoetida
• 1 spring of Curry leaves chopped (Optional)
• Oil to deep fry

Method

1. Soak the Rice and Dals separately for 2-3 hrs.
2. Drain the Rice and grind it coarsely along with the Red chillies, Asafoetida and Salt and keep the ground mixture aside. Now drain and grind the soaked dals coarsely and mix it with the ground rice mixture. The Kunuku batter should be thick like the Paruppu vada batter. Add the chopped curry leaves to the batter and mix well.
3. Heat the oil in a Kadai. When the oil is hot, spoon the batter into the oil.
4. Once it turns golden brown, remove the Kunuku with a slotted spoon and drain the excess oil on a paper tissue.
5. Kunuku is ready to serve!

Omapodi

Omapodi or Sev as it is popularly known, is yummy to eat as it is, or with some chat or mixed in curd with some chat masala. This is my mom's recipe for Diwali.

Ingredients

• 1 cup Besan 
• 1/4 cup Rice flour
• 1 tsp Ajwain (Omam)
• 1 tbsp Butter
• 1 tsp Salt (Adjust to taste)
• Oil to deep fry

Jawarsi Upma

Jawarsi Upma or Sabudana Kichadi is generally made during Ekadesi and other fasting days as this is one of the dish that is allowed to be eaten by people who cannot fast completely due to any reason. There are many ways this kichadi is prepared but this is my mother's version of the recipe and we all love it.

Ingredients

• 1 cup Jawarsi (Sago)
• 1/4 cup Peanut powder (Roast the peanuts and make a coarse powder)
• 1 small-med Potato (cut into cubes)
• 1 tsp Mustard
• 1 tsp Cumin
• 1/4 tsp Urad dal
• 1/4 tsp Channa dal
• 2 tsp Oil
• 2 Green Chillies
• 1/2 tsp Ginger grated
• 1/4 tsp Turmeric
• Pinch of Asafoetida
• 1/2 tsp Salt (Adjust to taste)
• Few springs of Curry leaves and Cilantro to garnish

Method

1. Wash the Jawarsi and soak it overnight with enough water. (If you forget to soak it the day before, soak it for atleast 3-4 hours.) Drain the jawarsi in a colander when you are ready to make.
2. Heat oil in a big kadai/pan and add the mustard and cumin seeds. When they crackle, add the urad dal and channa dal. When they turn slightly brown add the green chillies, ginger and curry leaves
3. Add the cubed potatoes and fry it for a few minutes till it is cooked.
4. Add the Jawarsi and salt and stir well on low flame till the Jawarsi gets cooked (They will become transparent when cooked.)
5. Add the peanut powder and mix well for a few minutes.
6. Garnish with coriander leaves and serve.

Aval Vadai

If you are bored of making the same vada for all the festivals, then try this one next. It remains crisp even after it becomes cold.
 

Ingredients

• 2 cups Poha/ Aval/ Avallakki
• 1/2 cup Channa dal 
• 1 tbsp Toor Dal
• 4 Green chillies  
• 1" piece ginger 
• 1/4 tsp Asaofoetida
• 1 handful Coriander leaves chopped
• 1/2 tsp Salt (Adjust to taste)
• Oil for deep frying

Method

1. Wash and soak the channa dal and toor dal for 30 minutes.
2. Wash & soak the poha/Aval for 15 mins
3. Grind the dals along with green chillies and ginger, coarsely without adding much water. 
4. In a bowl, add the ground mixture, the soaked aval, coriander leaves, salt, asafoetida and mix everything well to form a dough.
5. Heat oil in a wok /kadai for deep frying.
6. Make small balls and flatten them and fry till golden brown. Remove them with a slotted spoon and drain the excess oil on a tissue paper.

Mozzarella Sticks

This is a popular appetizer in USA and very easy to make at home. All cheese lovers will love this dish, but be sure to buy rennet free cheese.

Ingredients 

• 8 String cheese (Rennet free)
• 1/4 cup Bread Crumbs
• Salt (As required)
• Chilli Powder (As Required)
• 1/2 cup All Purpose Flour 
• Any other seasoning like Oregano / Ajwain / Sesame seeds (Optional)
• Oil to shallow fry

Method

• Freeze the cheese sticks for 10 min.
• Mix the All purpose flour, salt, chilli powder and seasonings (if using) with water, to make a thick batter.
• Heat oil in a wok.
• Cut the cheese sticks into halves and dip the stick in the batter and roll it over the bread crumbs and shallow fry them in the oil.
• Remove it with a slotted spoon and drain the excess oil on a tissue.
• Serve hot with ketchup.

Paruppu Vada

Another easy recipe from my mother's treasure chest with only very little ingredients and the best part is, the vada stays very crisp even when it is not hot. 

 

Ingredients

• 1/2 cup Toor Dal
• 1/2 cup Channa dal
• 2 tsp Urad dal
• 1/2 tsp Asafoetida
• 2 Green Chillies
• 1/4" piece of Ginger
• 1/2 tsp Salt (Adjust to taste)
• 2 tbsp chopped coriander
• Oil to deep fry

Method

1. Soak all the dals for 30 min.
2. Coarsely grind the dals along with green chillies, ginger, salt and asafoetida with just enough water. The batter should be thick.
3. Mix the chopped Coriander leaves to the batter.
4. Heat oil in a kadai and when the oil is hot, make small patties in the palm of your hand and drop it in the oil carefully. When the vada turns golden brown flip it and remove it with a slotted spoon and drain the excess oil on a paper tissue.
5. Serve crisp vadas hot or cold.

Dill Pulao

Dill is my favorite and I wanted to try this dill in pulao and it was a big hit especially with my daughter who is a very fussy eater. The veggies are optional but I feel guilty to make any dish without the veggies, so I have added whatever my family likes. You may add the veggies of your choice and if there is none available you can even skip the veggies and make the pulao with just the dill leaves. This is a very flavorful and healthy one pot meal.

Ingredients

• 1 cup Basmati Rice
• 1 bunch Dill leaves (cleaned and chopped)
• 3 cups chopped Vegetables (Cauliflower, Potato, Lima beans, Carrots)
• 2 Cardamom
• 4 Cloves
• 1" piece Cinnamon
• 1 Bay leaf
• 1 tsp Cumin seeds
• 2 tbsp Oil (Olive Oil preferably)
• 3 Green chillies (Adjust to your taste)
• 1 tbsp finely chopped Ginger
• 1/2 tsp All Spice Powder (Optional)
• 1/2 tsp Asafoetida
• 1 tsp Salt (Adjust to your taste)

Method

1. Heat oil in a cooker and when the oil is hot enough add the cardamom, cloves, cinnamon, bay leaf, asafoetida, cumin seeds, all spice powder(if adding), green chillies and ginger.
2. Add the Dill leaves and saute for a few minutes. Then add the vegetables and mix well.
3. Wash and add the basmati rice and mix well. Add 1.5 cups of water and salt and close the cooker and cook on low heat for around 15 min or till the rice is cooked.
4. Serve Dill pulao hot with a raita of your choice.