Spicytasty Recipes

Spinach Rice/Palak Pulao
36 comments
I like Spinach
a lot. I usually make kootu or some curry with spinach.I thought I could try this spinach rice
for a change. I liked it a lot and it is easy to prepare too. Easy tasty lunch box menu
Ingredients:
Basmathi rice-1 cup
Spinach-2 cups(chopped)
Onions-1 cup(finely chopped)
Bay leaves-2
Cumin seeds-1 tsp
Ginger garlic paste-1 tbsp
Green chillies-2(slit lengthwise)
Coriander-1/2 cup(Grind it to paste)
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp(according to spice level)
Coriander powder-2 tsp
Garam masala-1/2 tsp
Paneer-1/2 cup(fried)(optional)
Peas-1/4 cup(optional)
Oil-1 tbsp
Ghee-1 tbsp
Method of Preparation:
1.
Soak the basmathi rice for 20 minutes and drain it.
2.
Heat ghee in a pan and fry it for 3-4 minutes and keep it aside.
3.
Heat oil in a pan then add the bay leaves and cumin seeds.
4.
Then add the green chillies followed by the onions and salt.
5.
Fry till they become translucent and add the ginger garlic paste.
6.
Toss it for 2 minutes and add the chopped spinach.
7.
Then add the turmeric, red chilli powder and coriander powder.
8.
Then add the paneer and peas.
9.
Fry them till the spinach becomes soft and finally add the garam masala and fry for 2
minutes.
10.
Add this mixture to the rice and add 1 1/2 cup of water and keep it in a rice cooker.
11.
Serve hot with raitha or chips.
Rice stuffed capsicum

16 comments
Ingredients:
Bell peppers-4
Cinnamon stick-1/2
Cloves-2
Bay leaves-1
Cumin seeds-1 tsp
Onion-1(medium size finely chopped)
Tomatoes-3( finely chopped)
Mint leaves-1/3 cup
Coconut milk-1/2 cup
Coriander leaves- 3 tbsp
Basmathi rice-1 cup
Water-1 1/4 cup
Oil-2 tbsp
Salt-to taste
Ingredients to grind:
Green chillies-4(according to the spice level)
Ginger-1
Garlic-3 cloves
Method of preparation:
1.
Soak the rice in water for 20 minutes.
2.
Drain the rice and fry it for 3 minutes with little ghee.
3.
Make a paste of green chillies, ginger and garlic.
4.
Heat oil in a pan add cinnamon, cloves and bay leaves.
5.
Then add the cumin seeds followed by the ground paste.
6.
Add the onions and fry till they become translucent.
7.
Then add the chopped tomatoes and fry till they become soft(for just 10 minutes).
8.
Add the mint leaves and fry for 10 minutes.
9.
Then add 2 tbsp of coriander leaves, coconut milk, rice and required salt.
10.
Add 1 1/4 cup of water and keep it in a rice cooker.
11.
Cook it till it is 95% done.
12.
In the meantime cut the top of the bell pepper and remove the seeds inside.
13.
Put the bell peppers in water and boil it till they become soft.
14.
Then take the bell peppers and stuff it with the cooked rice.
15.
Put 1/4 tsp of ghee on top of it and repeat the same for all the bell peppers.
16.
Preheat oven to 400F and bake the bell peppers for 7 to 8 minutes.
17.
Remove it from the oven and serve hot with raita.
Soya Chunks Vegetable Pulao

8 comments
Ingredients:
Basamati rice : 11/2 cups
Ghee : 2 tbsp
Cooking Oil : 4 tsbp
Dried Soya Chunks : 1/2 cup (washed and boiled)
Vegetables : 1/2cup(Carrots, green peas, beans)
Onion: 1 (Finely chopped)
Bay leaves : 1
Ginger : 1/2 tbsp
Coconut Milk : 11/2 cup(Ive used canned milk)
water : 1 cup
Green chillies : 2-3(slit lengthwise)(You can add according to your spice level)
Coriander leaves : 5 tbsp
Mint leaves : 1/4
Fried cashews : 7-8(For garnishing)
Turmeric Powder : 1/4 tsp

Masala To Grind:
Cloves : 2
Cardamoms : 1
Dry Red chilies : 4-5 (According to your taste)
Coriander seeds : 1tsp
Cumin seeds : 1/2 tsp
Fennel seeds : 1/4 tsp
Cinnamon stick : 1 stick
Method Preparation :
1.
Roast all the ingredients listed in masala to grind and let it cool for few minutes.
2.
And grind them into fine powder.
3.
Wash and soak the basamati rice for 20 minutes.
4.
After that drain the rice.
5.
Heat ghee in a pan add the drained rice and lightly fry them or till it becomes little
crisp probably around 3-4 minute( make sure not to change the color of the rice).
6.
Remove from heat and keep it aside.
7.
Now heat oil in a kadai add bay leaves after that add onions saute it for few minutes
or till it becomes translucent.
8.
Then add the chopped ginger and green chilies fry them all for 2-3 minutes.
9.
Now add all the vegetables and the ground masala powder ( adjust the masala
powder according to the taste ).
10.
Fry them for few minutes and add mint leaves and 3 tbsp of coriander leaves .
11.
Mix it all together and add some salt according to your taste.
12.
Now add the cooked soya chunks, coconut milk and water bring it to boil.
13.
And then add basamati rice pour a tbsp of ghee on top of it and close the lid.
14.
Pressure the rice mixture for one whistle in medium heat.
15.
After that remove from heat and let it sit for few minutes.
16.
Now remove the lid add the 3 tbsp of lemon juice , 2 tsbp of coriander leaves and
fried cashews .
17.
Gently mix (make sure not to break the rice).
18.
Serve it hot with raitha and mixed vegetable curry.
Coconut Rice
6 comments
Coconut rice is one of the easiest variety rice dish in South Indian recipes. Especially its an
most famous lunch box dish. I love all types of variety rices like lemon rice, tamarind
rice,tomato rice and coconut rice.
When we got married, my husband and I discovered that we had varied taste in food. But
we found ourselves agreeing on one dish coconut rice. So sentimentally its our favorite
dish
It is so easy to make when you are out of vegetables in your kitchen and wondering what to
make for lunch/dinner today. Eat with some potato fry trust me it tastes too good.
Ingredients:
Shredded Coconut 1 cup
Cooked rice : 2 cups
Mustard seeds : 1 tsp
Cooking oil : 1 tbsp
Urad dal : 2 tsp
Channa dal : 2 tbsp
Curry leaves : 4-5
Ginger : 1tbsp (chopped)
Green chilies : 3- 4(chopped)
Papad : 2 (cooked)
Method Of Preparation:
1.
Heat oil in a pan, add mustard seeds and after it sputters add urad dal and chana dal.
2.
When it turns light brown add ginger, curry leaves and green chilies.
3.
Fry them for a minute and then add shredded coconut.
4.
Just let it sit in the heat for few minutes (2-3 minutes).
5.
Then remove from heat and add the mixture into the cooked rice. Mix it well.
6.
Fry the papad in oil or microwave it and crush them into pieces.
7.
Mix them into them coconut rice.
8.
Serve it hot with some pickle and papad.
Pudhina Puloa/Mint Rice

1 comment
We have a vegetable garden in our backyard this summer. We planted some mint and they
are growing nicely. I made this Mint Pulao from our garden fresh mint. There is nothing like
the smell of fresh mint and fresh cilantro from your own vegetable patch.Mint Pulao is one of
those items you can whip up quickly yet it has the taste like you spent hours toiling in the
kitchen heat making this perfect dish.
Ingredients:
Mint : 2 cups
Coriander leaves : 1cup
Garlic : 3
Ginger : 2 tbsp
Coconut : 1/2 cup
Green chilies : 8- 10(Adjust according to your spice level)
Vegetable Oil : 3 tbsp
Bay Leaves : 2
Cloves: 3
Cinnamon stick : 1/2
Onion : 1 (medium)chopped finely
water : 3 1/2 cups
Basmati Rice : 2cups
Paneer : 1 cup (fried)(optional)
Peas : 1/4 cup (optional)
Cashews : few (for garnishing)
Peanuts : few (for garnishing)

Method Of Preparation :
1.
Grind mint, coriander, ginger, garlic, green chilies and coconut together into smooth
paste and keep them aside.
2.
Wash and soak basmati rice for 20 minutes.
3.
Heat oil in a pressure cooker add bay leaves, cinnamon sticks, cloves and chopped
onions fry them till becomes translucent and add the ground paste and green peas.
4.
Cook them till the raw smell goes off and the oil floats on top.
5.
Now add the paneer and mix it all together .
6.
Add 3 1/2 cups of water and the basmati rice mix it all together.
7.
Close the lid of the pressure cooker and put the whistle and let it cook in medium
heat for 20 25 minutes and remove from heat.
8.
Do not open the pressure cooker until the pressure is released.
9.
After that open the cooker and add the fried cashews , fried peanuts on top of it.
Tomato Rice Thakkali Sadham

22 comments
Ingredients:
Tomatoes : 2 (make it into puree)
Onion : 1/2 ( Medium)
Green chili : 4
Curry Leaves : 5 to 6
Ginger : 2 tsp ( finely chopped)
Peanuts : 1/4 cup

For seasonings:
Oil: 2 tbsp
Mustard seeds: 2 tsp
Urad dal : 2 tsp
Channa dal : 1 tbsp

For masala Powder:
Coriander seeds: 1 tbsp
Channa dal : 1 tbsp
Fenugreek seeds : 1/3 tsp
Curry leaves : 2
Method of Preparation :
1.
Fry all the masala ingredients and let it cool for a few minutes. Then grind them into
a fine powder.
2.
Boil the tomatoes and peel the skin off it. And mash it by hand or using a masher into
apuree.
3.
Heat oil in a pan, add the seasonings and when the seeds sputter, add ginger and
peanuts and let them fry for few minutes.
4.
Now add onions, green chilies and curry leaves and when the onions turns
translucent, add the tomato puree, turmeric powder and little salt. Let it boil for 5
minutes in medium heat.
5.
When its come to a complete boil add the masala powder into it and mix it all
together. Turn off the heat and make sure the gravy is thick.
6.
Now you can mix this gravy with the rice and garnish with coriander leaves.
Coriander-Peas Pulao
18 comments
Ingredients I
Basmati rice 2 cups (I used rice cooker cups)
Bay leaf 1
Cardamom 1
Fennel seeds -1 tsp
Oil 2 tbsp
Ghee 2 tbsp
Ingredients II
Coriander leaves 1 cup
1 Cinnamon stick 1
Cloves 3
Ginger 3/4 inch
Garlic cloves 3
Coconut 4 tbsp
Green chillies (2 size) 2
Peas 1/4 cup

1.
Grind Ingredients II and make a paste by adding a little water
2.
Soak basmati rice in water for 30 minutes and drain it
3.
Heat ghee in a pan and add the drained rice
4.
Mix it well so that rice should be coated with ghee. Remove from the pan
5.
Now add 3 cups of water to it and cook
6.
If you use a pressure cooker, leave it for a whistle
7.
Heat oil and ghee in a wide skillet and add fennel seeds
8.
Once they splutter, add cardamom and bay leaf and toss
9.
Now add the ground paste to it and mix them well till you get rid of the raw smell and
becomes a gravy
10.
Remove from heat and add 1/4 cup of peas to it and mix well. keep it aside
11.
Once the rice is cooked, allow it to come back to normal temperature and then add it
to the gravy and combine well.
12.
The rice will be fresh green in colour with nice aroma.
Serve hot with Raitha
Mushroom Masala
Vegetable Biryani
21 comments
This is a yummy South Indian Biryani which is taken along with raitha. One of my favourite
rice which can be done easily. This is one of the dish I often prepare for the potluck as it easy
and made quickly. Hope you enjoy the dish. Here you go
Ingredients:
Basmati rice 2 cups
Chopped onions 2 cups
Tomatoes 1
Vegetables 1 1/2 cup (carrot, beans, peas)
Green chilly 2 (slit)
Coriander leaves 2 to 3 tbsp
Ginger garlic paste 1 tbsp
Red chilly powder 1 1/2 tsp
Cinnamon 1
Cardamom 2
Cloves 2
Bay leaves 2
Fennel seeds 1 tsp
Oil 1 tbsp
Ghee 2 tbsp
Salt to taste
1.
Cut the vegetables at 1 in length
2.
Heat oil in a pan, add the onions and fry till they become soft and golden brown
colour
3.
Add the ginger garlic paste and toss till the raw smell goes off
4.
Add the tomatoes and green chillies and fry till the tomatoes get mashed and then
add the red chilly powder and combine them
5.
Now add the chopped vegetables and combine them. Reduce the heat and keep
tossing
6.
In between soak basmati rice for 3 to 4 minutes
7.
Grind cinnamon, cardamom, cloves into powder
8.
Heat ghee in a pan and add the ground powder to it and allow it to splutter and then
add fennel seeds and bay leaves
9.
Drain the water and add rice to it. Mix them well
10.
Add the vegetable gravy to rice and combine them well
11.
Remove from heat and put them in an electric cooker or pressure cooker
12.
If you use a pressure cooker, cook the rice for one whistle and then turn off the stove
13.
If you use rice cooker, once it is cooked (the light turned to warm) transfer the
contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom
Serve hot with Raitha.
Mushroom Biryani
15 comments
Ingredients-1:
For masala:
Cumin seeds 1 tsp
Ginger 1/2 inch
Garlic cloves 4
Coriander leaves 1/2 cup
Mint leaves 1/2 cup (or dried 1/4 cup)
Chilly powder 1 tsp
Green chilly 4 (about 2)

Ingredients-2:
Basmati rice 2 1/2 cups
Chopped Onion 2 cups
Tomatoes 2
Mushroom sliced 2 cups
Cloves 3
Cinnamon stick 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2
Ghee 2 tbsp
Oil 2 tbsp
Salt to taste
1.
Grind all the ingredients-1 to a fine paste.
2.
Heat oil in a wide skillet.
3.
Add onions and saute.
4.
Add the mushrooms and cook them till it becomes soft.
5.
Add the chopped tomatoes and keep tossing for 2 to 3 minutes.
6.
Now add the ground masala/paste and keep tossing till the raw smell goes off.
7.
Meanwhile wash the basmati rice and soak it in water for 20 minutes.
8.
Heat ghee in a wide skillet and add fennel seeds, ground cardamom, cloves and
cinnamon followed by bay leaves.
9.
Now add the soaked basmati rice after draining water.
10.
Mix them well till rice gets coated with masala and ghee.
11.
Now add the prepared gravy to the rice and combine them well.
12.
Remove from heat.
13.
Put them in an electric rice cooker or pressure cooker and add 3 and 3/4 cups of
water and salt and cook.
14.
If you are using a pressure cooker, allow them to be cooked for a whistle and then
turn off the stove.
15.
If you are using a electric rice cooker, once it is cooked (i.e light changed to warm)
remove the vessel from the cooker and transfer the contents to a hot pack.
16.
This is to avoid the rice being burnt at the bottom.
Peas Pulao
8 comments
This is a another simple dish to prepare and is good for health as it has the flavor of cumin
seeds and pepper. Paneer butter masala is a good combination with peas pulao.
Ingredients:
Basmati rice 1 1/2 cup
Onion (medium size) 1
Green peas 3/4 cup
Green chillies -3
Ginger garlic paste 1 1/2 tbsp
Cumin seeds 1 tsp
Black pepper 1/2 tsp
Cloves 3
Cardamom 2
Cinnamon stick 1
Bay leaves 2
Cashew nut (broken) 1/4 cup
Oil 2 tbsp
Ghee 2 tbsp
Salt to taste
1.
Soak the basmati rice in water for 20 mins.
2.
Heat oil in a pan and add cumin seeds.
3.
Coarsely ground cardamom, cinnamon and cloves together.
4.
Add them once the cumins splutter.
5.
Add bay leaves and toss for few seconds followed by pepper.
6.
Now add the onions and split green chillies and saute and then add ginger garlic
paste.
7.
Combine them well and toss them till you get rid off the raw smell.
8.
Now add the peas and combine with the masala.
9.
Remove from heat.
10.
Now heat ghee in a pan, add cashew nuts and toss till it turns light golden brown.
11.
Drain the water and add rice to the pan and toss till it gets the flavor of ghee.
12.
Add the peas masala to the pan and combine with rice.
13.
Remove from heat and steam cook adding water in the ratio 1: 1 1/2 cup (for 1 cup
rice -1 1/2 cup water).
14.
Garnish with coriander leaves.
Serve hot with veg/non-veg curry.

***If you use Pressure cooker turn off stove after 1 whistle.
Potato masala and Spinach Dal Curry

Spinach Dal:
Ingredients:
Spinach : 1 Bunch
Onions : 1 (medium)(Chopped)
Tomato : 1 (chopped)
Garlic : 4 cloves (pressed)
Turmeric powder : 1tsp
Green chilies : 5-6 (according to your spice level)
Curry leaves : 4-5
Toor Dal : 1/2 cup (washed and soaked for 15 minutes)

For Seasonings:
Oil : 2 tbsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Whole red chilies : 3-4
Asafoetida: 1/4tsp
Vadagam : 1/2tbsp (optional)

1.
Wash and boil spinach in a pan for about 10-12 minutes or till it becomes soft and
cooked.
2.
After that drain the water and finely chop the boiled spinach leaves.
3.
Now pressure cook the toor dal with a cup of water, turmeric powder, onion, tomato,
garlic, green chilies (slit lengthwise) and some salt.
4.
Pressure cook them for 4-5 whistles or until the dal becomes fully cooked.
5.
After that remove from heat and wait till the pressure subsides.
6.
Then add the spinach (chopped) into the dal mixture and heat it again till it comes to
a boil. Mix it all together.
7.
In a separate pan heat oil add and fry the seasonings until the mustard seeds sputter.
8.
Then add it to the dal mixture. Serve it hot with rice, papad and potato curry.
Potato Curry :
Ingredients:
Potatoes: 3
Onion : 1 (cut it into lengthwise)
Tomato : 1
sambar powder : 2 tsbp
Oil: 2tbsp
Cumin seeds: 1 tsp
Fennel seeds : 1tsp
Urad dal : 1 tsp
Garlic : 3 (pressed)
Curry leaves : 6-7
Turmeric powder : 1/4tsp
salt : according to your taste

1.
Pressure cook the potatoes till it becomes fully cooked or you can just boil the
potatoes till it becomes cooked.
2.
After that peel the skin of potatoes and cut it into cubes.
3.
Heat oil in a pan add mustard seeds, urad dal, cumin seeds, fennel seeds after it pops
add curry leaves.
4.
Then add onions fry them till it becomes translucent and add garlic, fry them for few
minutes.
5.
Finally add tomatoes let it sit in the heat for 2-3 minutes and add turmeric powder,
salt and sambar (or curry) powder.
6.
Mix it all together add 1/4 cup of water, let it come to boil and finally add the
potatoes.
7.
Mix them well and cook till it becomes dry.
8.
Garnish it with coriander leaves and serve it hot with rice and spinach dal curry.
Masala Sodhi/Masala Kozhambu

30 comments
Ingredients:
Cumin seeds-1/2 tsp
Onion-1 cup(finely chopped)
Carrot-1/2
Potato-1/2
Chayote squash-1/2
Coconut milk-1/2 cup
Tamarind-Pebble size
Sambar powder-1/2 tsp(optional)
Oil-1 tbsp
Salt-to taste
Masala to Grind:
Channa dhal-1 tbsp
Coriander seeds-1 tbsp
Red chillies-4(according to spice level)
Cumin seeds-1 tsp

1.
Heat 1 tsp of oil and fry all the masala to grind.
2.
Allow it to cool and make it as a powder and keep it aside.
3.
Heat the remaing oil in a pan and put cumin seeds.
4.
Then fry the chopped onions till they become translucent.
5.
Cut the vegetables like how we put for sambar and add the salt.
6.
Fry them for 2 minutes.
7.
Add a very little amount of water and allow it to boil.
8.
After the vegetables are cooked add the coconut milk followed by the ground powder.
9.
Check for the spice level and add the sambar powder if necessary.
10.
Allow it ti boil for 10 minutes.
11.
Finally add the tamarind water and boil for 5 minutes.
12.
Serve hot with chappathi or rice
Stuffed Bell Peppers

9 comments
Ingredients:
Tomato 2
Tamarind paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Cumin powder 1/2 tsp
Cloves 2
Bay leaf 1
Oil- 1 tbsp
Yogurt 2 cups
Salt to taste
Lemon juice 1 tbsp

For stuffing
Bell peppers 5
Onion chopped 1 cup
Potato (medium size) 2
Grated paneer 1/2 cup
Ginger garlic paste 1 tsp
Red chilly powder 1/2 tsp
Garam masala 1 tsp
Tamarind chutney 1/4 cup
Coriander leaves 1/2 cup
Lemon juice 1 tsp
Powdered cheese 5 tbsp (I used parmesan cheese)
Oil 1 tbsp
Salt to taste
Preparation of Stuffed Bell Peppers:
1.
Wash and cut off the top of the bell peppers and remove all the seeds and pith
2.
Put the bell peppers in boiling water until they become semi soft. Should not become
too tender
3.
Remove from heat and clean the remaining seeds and pith sticking to it
4.
Heat 1 tbsp of oil in a pan and saute onions till you get rid of the raw smell and
become golden brown
5.
Boil potatoes, mash them. Add the onions to it and mix well
6.
Add 1/4 cup of grated paneer, ginger garlic paste, garam masala, red chilly powder,
chopped coriander leaves, salt and lemon juice. Combine them well to form the filling
(the masala)
7.
Stuff half the bell pepper with the masala, pour some tamarind chutney over it and
fill the remaining bell pepper with the masala. sprinkle some cheese and some grated
paneer on top of it
8.
Repeat the same procedure with all the bell peppers
9.
Preheat oven to 400 F and bake the bell peppers for half an hour by placing them
on a baking tray
10.
To avoid the bell peppers from burning coat it with some vegetable oil
11.
After half an hour check if they are cooked. The bell peppers should become soft and
will be slightly burnt on top and sides
12.
If they are not cooked bake them for some more time, say 10 to 15 minutes
13.
Once it is cooked to the desired level, remove from heat and keep it aside
Preparation of the Gravy:

1.
Prepare tomato puree
2.
Heat oil in a deep bottomed pan and add cumin powder, bay leaves, powdered
cloves, ginger garlic paste and fry till you get rid off the raw smell
3.
Add the tomato puree to it followed by red chilly powder, turmeric powder, garam
masala, salt and mix them well. Leave it for 2-3 minutes
4.
In between beat the yogurt nicely till it becomes smooth
5.
Now add the tamarind paste, a tsp of sugar (optional) and the beaten yogurt to the
gravy and mix thoroughly
6.
Cook for 15 to 20 minutes till the gravy becomes thick to your desired consistency
7.
Add the lemon juice and mix thoroughly

Now arrange the bell peppers in a container and pour the gravy in the gap. You can
also pour some on top of the bell peppers. Serve hot with parathas/chappathis/rice

Mooli Paratha/Radish Paratha
Thengai Thuvayal Coconut Chutney

20 comments
Coconut thuvayal is a very simple recipe. Instead of using green chillies, we use red chillies
in this chutney and it will be very tasty too. I like to have with idli, upma and even I love to
have with curd rice
Ingredients:
Coconut 1/2cup
Urad dhal 1tsp
Red chillies 2(according to spice level)
Tamarind very little(a little bigger than pepper size)
Hing a pinch
Oil 1tbsp
Mustard seeds 1/4tsp
1.
Heat 2tsp of oil in a pan. Add hing and fry the red chillies, urad dhal and coconut for 3
minutes.
2.
Grind it coarsely with the tamarind by adding very little water.
3.
Season it with the mustard seeds
4.
Enjoy it with idli, dosa, upma or even with rice and pappad.
Aloo Gobi Mutter Masala Potato

cauliflower Peas Curry
8 comments
Ingredients:
Potatoes (medium size) 3
Cauliflower florets 2 cups
Chopped onions 1 cup
Tomato 1
Frozen peas 1/2 cup
Chopped green chilly 2 tbsp
Red chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/4 tsp
Amchur powder 1/2 tsp
Kitchen king masala or Achar Gosht masala 1/2 tsp
Kasoori methi (fenu greek leaves) 1 tsp
Oil 2 tbsp
Cumin seeds 1 tsp
Chopped coriander leaves 3/4 cup
Salt to taste
1.
Steam cook potatoes till they are half cooked.
2.
Boil water and drop the cauliflower florets and leave it for 2 minutes. Drain it and
keep it aside.
3.
Heat oil in a deep wide skillet.
4.
Add cumin seeds. Once they splutter, add ginger garlic paste and toss for a minute.
5.
Add the chopped onions, tomatoes and green chillies and toss them till they are
completely cooked and mashed.
6.
Now add all the powders and masala except kasoori methi. Combine well and add
some salt.
7.
Now crush the kasoori methi and add it to the mixture. Combine well and leave it for
3 minutes at medium flame.
8.
In between peel the potatoes skin and cut it into big pieces.
9.
After 3 minutes or after the raw smell of masala is gone, add the potatoes cauliflower
and peas.
10.
Combine them well. Cover and cook till the veggies are fully cooked and coated with
the masala. Toss in between.
11.
Once the veggies are cooked fully, remove the lid and let it cook till it becomes dry.
12.
Aloo-Gobi-Peas masala is ready.
Serve hot with chapathi/rice dishes.
Potato Stew
17 comments
Potato stew is a typical Keralite dish and it is very easy to make. It will be very tasty and it
goes well with Aapam and Idiyappam. In a typical stew, they wont add tomatoes I tried
making the stew by adding tomatoes. It came out well
Ingredients:
Coconut milk-1 1/2 cup
Potato-1(boiled)
Green chillies-5(according to spice level)
Garlic-6 cloves
Onion-1(finely chopped)
Tomato(small size)-1(finely chopped)(optional)
Cinnamon-1/2
Cloves-2
Curry leaves
Oil-2 tsp
Salt-to taste
1.
Heat oil in a pan and add cinnamon, cloves,curry leaves, garlic followed by the
chopped onions and salt.
2.
Fry them till they become translucent and add the chopped tomatoes.
3.
Fry till they become soft and add half of the coconut milk with little water.
4.
Cut half the potato into cubes and smash the remaining potato.
5.
Add this to the mixture and allow it to boil for 5 minutes.
6.
Then add the remaining coconut milk and boil for another minutes.
7.
Garnish with the coriander leaves.
8.
Serve hot with Aapam or idiyappam.
Baingan Bhartha Roasted Eggplant

Curry
Ingredients:
Egg plant : 1(big)
Cumin seeds : 2 tsp
Onion : 1/2 cup(finely chopped)
Tomato : 1 cup ( finely chopped)
Garlic : 5-6 ( pressed)
Ginger : 1 tbsp
Green chilies : 4
Red chili powder : 2 tsp
Coriander Powder : 1 tsp
Garam Masala Powder : 1/2 tbsp
Coriander Leaves : 2 tbsp (for garnishing)
1.
Apply oil on eggplant evenly. Preheat the oven for 400 degree F and bake the
eggplant for 40-45 minutes by turning the sides of eggplant every 10 minutes.
2.
After that remove from oven and peel the skin and cut into pieces.
3.
Heat oil in a pan add cumin seeds after it sputters add pressed garlic and ginger.
4.
Then after a few minutes add onions saute it for few minutes or till it becomes light
brown.
5.
Fry the tomatoes and green chilies in a separate pan and grind them into a smooth
paste.
6.
Now add the paste into the onion mixture bring to boil and add turmeric powder, red
chili powder, coriander powder, garam masala and salt.
7.
Mix it all together and let it sit in the heat for 2- 3 minutes. After that add the egg
plant.
8.
Just smash it well with the spatula and mix evenly with the mixture.
9.
Let it simmer in the heat for 10 -15 minutes.
10.
After that remove from heat garnish with coriander leaves.
Note: You can cook even without onion. Because baingan bhartha is traditionally cooked with
tomato puree. But I like the flavor of onion so Ive added in it. If you are using the gas stove
you can roast the eggplant on open flame till the skin starts to peel off and eggplants start
to shrink.
Appala poo Kozhambu / Papad Curry

sIngredients:
Appalam Poo : 10 or Plain Appalam (Pappad): 7
Onion : 1 chopped finely
Tomato : 1 chopped
Seasoning vadam/ Vengaya vadagam : 1 tsp (optional)
Ginger garlic paste : 2 tsp
Sambar powder : 2 tsp
Salt : to taste
Oil : 1 cup
Coriander leaves : 2 strings

Masala to Grind:
Coconut-3 tbsp
Split roasted gram (Dalia)-2 tbsp
Fennel seeds-2 tsp

1.
Fry the papads and break it into 3 or 4 pieces and keep it aside.
2.
Heat oil in a kadai and add the seasoning vadam.
3.
Add the onions and fry them till they become translucent.
4.
Add the ginger garlic paste and toss it for 2 minutes.
5.
Now add the tomatoes followed by the salt and sambar powder and sautee for few
minutes.
6.
Pour some water and add the fried papads when it is about to boil.
7.
In the meantime grind the masala to paste and add this paste to the mixture.
8.
When it starts boiling remove the mixture from heat and garnish with the coriander
leaves.
Note:
Add salt a little lesser than usual because the Papad contains some salt in it so after it is
soaked it increases the salt.
Mint (Pudhina) Chutney
7 comments
Pudhina Thoghayal great with a lot of dishes like Dosa, Idlies, or even with rice and
sambhar, rice and vathakuzhambu, etc.
Ingredients:
Mint Leaves : 1 bunch (separate the leaves from stem)
Coriander Leaves : 1/2 bunch
Vegetable Oil : 1 tbsp
Red Chilies : 6-7 (According to your spice level)
Grated Coconut : 3 tbsp
Urad dal : 1tbsp
Asafoetida : 1/4 tsp
Ginger : 1tbsp
Tamarind Juice: 1/2 cup

1.
Heat oil in a pan add Urad dal and asafoetida, fry them till urad dal turns light brown.
2.
Now add Ginger and Red chilies fry them for few mins.
3.
And add Mint leaves saut it for 2-3 mins. When it starts to shrink add the coriander
leaves and shredded coconut.
4.
Let it simmer in the heat for few mins.
5.
Remove from heat and let it cool.
6.
Grind the mixture by adding tamarind extract till it becomes a smooth paste.
7.
Add salt to taste.
8.
Now Mint chutney is ready to serve.
Podalangai kootu(Snake Gourd with

Lentils)
6 comments
. Kootu is a combo of vegetables and lentils. Its very easy to make and goes well with rice,
vathakuzhambhu, rasam and sambhar. You can make kootu with any kind of vegetables with
the same recipe only substituting the main vegetable.
Ingredients:
Snake Gourd: 2 cups(clean up the seeds inside and chopped into slices)
Channa dal : 1/4 cup
oil: 2tbsp
Onion: 1/2 (medium)
Tomato : 1
Ginger : 1/2 tsp
Green chilies : 5
Turmeric powder: 1/4 tsp
Salt: required to taste
Coconut : 1/2(shredded)
For Seasonings:
Urad dal : 1 tsp
Curry leaves : 4-5
Fennel powder : 1 tsp
Asafoetida : 1/2 tsp
1.
Soak channa dal for 45 minutes and keep them aside.
2.
Take a pressure cooker add chopped snake gourd, soaked channa dal, chopped
onion, tomato, green chilies, turmeric powder,salt and chopped ginger.
3.
Add enough water(around 1- 11/2 cups of water) to cover the whole vegetables and
pressure cook them for 4-5 whistles.
4.
Make sure the channa dal is cooked well, if not let it stand on heat for another two
whistles.
5.
After that open the pressure cooker let it sit on simmer heat and mash the mixture
using wide laddle.
6.
Now heat a small pan with 2 tbsp of oil and add all the seasonings after it sputters
remove from heat and add into the pressure cooker mixture.
7.
Remove the kootu from heat and add the shredded coconut mix it all together and
serve it hot.
Avial Steamed Vegetable Curry

3 comments
Avial is one of the famous South Indian curry. It is easy to cook and healthy. It is healthy
because we steam vegetables and add it to the gravy. Avial is one of the festive food which
is made during all the important festivals and occasions. Adai (Rice & Grain Pancake) and
Avial is a famous combination. Avial can also be taken along with white rice or as a side.
Here you go
Ingredients:
Potato 1
Carrot 1
Cut Beans 1 cup
Peas 1/2 cup
Cut Suran (Yam) 1 cup
Cut Chayote 1 cup
Coconut 3/4 cup
Cumin seeds 2 tsp
Green chillies 4
Mustard 1 tsp
Curry leaves 1 string
Sour Yogurt 1 cup

1.
Cut vegetables into lengthy pieces, about 1 in length
2.
Steam cook them in microwave or pressure cooker
3.
Vegetables has to be soft and cooked
4.
In between grind coconut, cumin seeds and green chillies and make a paste
5.
Heat oil in a deep bottom skillet and add mustard seeds.
6.
Once they pop up, add curry leaves followed by steamed vegetables
7.
Mix them nicely for 2 minutes and add the coconut paste
8.
Combine them well so that the vegetables has to be coated with coconut paste
9.
Remove from heat after 3 minutes. Avial is ready
10. Before serving, add some sour yogurt to get the desired consistency
Serve hot with Adai/Rice.
Idli Podi Spicy Chilly Powder

18 commentsIdli podi or Idli Milagai podi is made of dry red pepper and a perfect blend of
spices which is served with idli or dosa. You can make this and store it in your pantry which
comes for a long duration. When you are in a hurry or if your chutney or sambar is over, this
always helps. I always like to have idli podi though I have other side dishes. Idli podi with
Sesame oil gives a nice aroma. When you spread this in idlis and leave it for two to three
hours, it absorbs the oil and flavor of the powder and just melts in your mouth. My mouth
waters when I say that. I am sharing my version of idli podi here
Ingredients:
Split chickpeas/Channa dal 1 cup
White lentils/Urad dal 1 cup
Dried red chillies 10 (1 size)
Coriander seeds 2 tsp
Cumin seeds 2 tsp
Mustard seeds 1 tsp
Sesame seeds 2 tsp
Fenugreek seeds 1/2 tsp
Pepper corns 1 tsp
Curry leaves 1 string
whole tamarind 1 tsp
Asafoetida a pinch
Oil 1 1/2 tsp (vegetable/sesame/olive/canola)
Salt to taste
1.
Heat 1 tsp oil in a pan and add mustard seeds.
2.
Once they splutter, add asafoetida, cumin, coriander seeds, pepper corns, red
chillies, fenugreek seeds, sesame seeds and curry leaves. Keep tossing for 2 minutes.
3.
Adjust red chillies to your taste.
4.
Once the aroma of spices comes out, transfer to a plate and cool them.
5.
Now add 1/2 tsp of oil to the same pan and add urad dal and channa dal and fry till
they become golden brown. Remove from heat and transfer it to a plate to cool.
6.
Do not add more oil. It is just for the flavor.
7.
Now grind the spices and the lentils with tamarind and salt to a coarse powder.
8.
Idli podi is ready.
Mix the idli podi with some sesame oil or any oil and enjoy with hot idli or dosa
Potato Fry
12 comments
This is one of the easiest potato fry recipe. Also it goes as a great side for plenty of dishes
like sambhar rice, Porichakuzhambhu rice.
Ingredients :
Potatoes : 2 (medium)
OIl: 1/4 cup
Chili powder : 4 tbsp ( According to your spice level)
Urad dal : 2 tsp
Curry leaves : 5 to 6
Salt : required to taste
Turmeric powder : 1/4 tsp

Method of Preparation :
1.
Cut the potatoes in half and pressure cook them for 2 whistles or if you dont have
a pressure cooker you can just boil them. Make sure its not mashed.
2.
After that peel the skin and cut into cube sized pieces.
3.
In a bowl add chilipowder, turmeric powder, 2tsp oil and salt .
4.
Add the potatoes in the bowl, mix them gently (dont break the potatoes).
5.
Now heat oil (2tbsp) in a flat pan add mustard seeds, urad dal and curry leaves
after it sputters add the potatoes into the pan and fry the potatoes in medium heat
and by turning it over, adding little oil every 2 minutes until the potatoes get crispy.
6.
Serve it hot with rice.
Aapam Rice Pancakes Recipe

12 comments
Aapam is another one of those unique south Indian breakfast dishes. It will come under the
same family of Dosas except aapam will have a thick spongy center and thin and crispy
edges. Its usually made in a special Aapam pan/Kadai. Ingredients:
Parboiled Rice : 1cup
Raw rice : 1 cup
Urad dal : 1/4 cup
Fenugreek seeds : 2 tsp
Coconut Milk : 1 cup
Salt : 1/4 tsp
Baking soda : 1/4 tsp

For coconut milk:
Fresh coconut chunks : 1 cup
Water : 2 cups
Sugar : 3 tbsp
Cardamom : 3
Preparing Batter :
1.
Soak the raw rice, parboiled rice and fenugreek seeds for 5-7 hours.
2.
Then soak the urad dal for two hours separately.
3.
After that grind the dal into a smooth paste and keep them aside.
4.
Now grind both the rice together into a smooth paste ( make sure its not coarse).
5.
Then mix the rice and dal together and add a little salt and allow it to ferment (Just
leave it overnight or 8 to 10 hrs should be good to ferment).
6.
When its ready add a little baking soda into the batter, salt and a half cup of
coconut milk mix it well (The consistency of the batter should be thin not too thick )
7.
If you have an Aapam pan, pour a ladle of batter and just swirl it in clockwise
direction (if you are right handed) so it spreads evenly around the pan.
8.
Then just close it with a lid and let it stand in simmer heat for 2 mins.
9.
After that remove the lid and scrape the sides of the kadai on all sides with a flat
spatula. The Aappam comes out like a lacey cup with a slightly thick center with small
holes around. (as seen in the pic)
10.
Now its ready to serve with coconut milk or kootu or even vegetable korma.
Preparing coconut milk:

1.
Cut the fresh coconut chunks into small pieces.
2.
And grind them nicely by adding little water in to it.
3.
When its done filter the pulp by thin muslin cloth or you can use regular filter.
4.
Take the remaining coconut pulp and grind them again by adding 1/2 cup of
water.
5.
Repeat the step 3 again.
6.
And try to do this process 3 to 4 times so that all the milk comes out of coconut.
7.
Now add 2 tsp of pressed cardamom and 3 tbsp sugar ( according to your sweet level
) into the coconut milk.
Serve hot aapam with coconut milk or Bottle gaurd kootu or any side-dish that you prefer
Note:
If you dont have an aapam pan you can use the regular kadai or dosa pan but it comes out
the best in a round bottomed pan
Potato Podimas Potato curry
Potato Podimas is a very simple recipe. You can make it in 15 minutes. Its one of the classic
South Indian dish that goes very well with Poori (a fried dough dish) or Chapathis.
Ingredients:
Potato : 3 (medium)
Onion : 1/2 cup
Oil : 2 tbsp
Urad dal : 2 tsp
Chana dal: 1 tsp
Cumin seeds : 1 tsp
Curry Leaves : 5-6 leaves
Green chilies : 3-4 (finely chopped)
Garlic Pods : 4 (pressed)
Turmeric Powder : 1tsp
Coriander Leaves : For garnishing
Salt : to taste
1.
Boil the potatoes and peel the skin off. Cut half of them into small cubes and slightly
mash the remaining potatoes with your hand.
2.
Heat oil in a kadai (a frying pan) add mustard seeds, cumin seeds, urad dal and
chana dal after it sputters add the curry leaves, salt and onions.
3.
Saute them for a few minutes or till the onions turn into translucent.
4.
After that add pressed garlic and turmeric powder fry them for 2-3 minutes.
5.
Then finally add the potatoes and mix them well.
6.
Let it sit in the heat for few minutes and remove it.
7.
Garnish it with coriander leaves.
Vegetable Manchurian
15 comments
We all know Vegetable Manchurian is a popular Indian Chinese dish. This is one of my all
time favorite. I always thought the procedure is hard and time consuming. It was true the
first time I made it. But from the next time, it was as easy as any other dish.
Ingredients:
For Veggie Balls:
Shredded Carrot 1/2 cup
Shredded Cabbage 1/2 cup
Shredded Cauliflower 1/2 cup
Shredded Beans 1/2 cup
Shredded Bell Pepper 1/2 cup
Green Chilly 2 (adjust to taste)
Chopped Ginger 1 tbsp
Chopped Spring Onion 2 tbsp
Corn Flour 4 tbsp
Pepper Powder 1/2 tbsp
Soy Sauce 1 tsp
Red Chilly Paste 1 tsp
Ajinamoto a pinch
Boiled Rice
Salt to taste
Oil 2 to cups
For Sauce:
Chopped Onions 3/4 cup
Chopped Ginger 1 tbsp
Chopped Garlic 2 tbsp
Green Chilly 2
Spring onions 3 tbsp
Soy Sauce 1 tbsp
Red Chilly Paste 1 tbsp
Sweet and Sour Sauce 1 tbsp
Pepper Powder 1/4 tsp
Sesame oil 2 tbsp
Ajinamoto 1/4 tsp
Salt to taste
1.
Heat 1 cup of water in a vessel and add all the shredded vegetables.
2.
Cover and cook them till they are half cooked.
3.
Drain the vegetables using a cotton cloth and completely squeeze water out of it.
Store the water (vegetable stock) in a container.
4.
Now transfer it to a bowl and add a little salt, ajinamoto, chopped green chilly,
pepper powder, chopped ginger, 1 tsp of Soy Sauce, 1 tsp of chilly sauce, 2 tbsp of
spring onions, a cup of rice and corn flour and mix them all..
5.
Make small dumplings and deep fry it in hot oil.
6.
If the dumpling breaks, add some more boiled rice to the mixture and combine well.
7.
Fry all the dumplings and keep it aside.
8.
Heat oil in a pan and add chopped ginger and garlic.
9.
Saute for a minute and add onions followed by chopped green chilly. Saute for 2
minutes.
10.
Add pepper powder, soy sauce, chilly paste, sweet and sour sauce. If you dont get
the sweet and sour sauce add a little sugar to it.
11.
Add ajinamoto and a little salt as we have also added soy sauce.
12.
Check for salt and add if required.
13.
Add the spring onion and cook for a minute. Saucy gravy is ready.
14.
Now add the deep fried Manchurian to this sauce and mix them well till the sauce is
coated well. Leave it for a couple of minutes and remove from heat.
15.
If you want to make Veggie Manchurian Gravy, just add the stored vegetable stock,
little salt, 1 tsp of soy sauce, 3 tbsp of corn flour batter to the sauce gravy.
16.
Leave it for 2 minutes and add the Manchurian Balls and let it absorb the sauce for a
minute and remove from heat.
Serve hot
Rasmalai
Ingredients:
Milk : 3 cups ( For Paneer)
Milk : 3 cups (for malai)
Cardamom: 1/2 tbsp
Sugar : 2 cup (for making syrup)
Sugar : 1/2 cup (for malai)
Pista : 2 tsp
Cashew paste : 1 tbsp
Almonds: 2tsp
Lemon Juice: 2tbsp
Preparing paneer:
1.
Boil the milk ( I used 2% milk ) in a heavy bottomed vessel about 8 minutes by
stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
2.
Now the milk retains the protein while the fat gets washed away in the whey water
( stir it slowly). Now strain the curdled milk using a fine muslin cloth.
3.
Add some cold water in the strainer so it takes out the flavor of lemon from the
paneer.
4.
Allow it drain completely (may be an hour or half an hour) .
5.
After that squeeze the muslin cloth (with paneer) so as much water in it comes out
(make sure there should be no water in that paneer)
6.
Then remove it and knead to a smooth dough (If you want to make sure if the paneer
is ready just take a little bit in your palm and rub it using your thumb for few seconds and
you should be able to make a small smooth ball ).
7.
Make small balls and flatten slightly.
Preparing Rasamalai:
1.
Boil water with two cups of sugar and when it comes to boil add the paneer balls in to
it and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the
pressure cooker so there should be some space to expand) .
2.
When you pressure cook the paneer balls will expand and it becomes double the size.
Keep it aside.
3.
For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of
saffron, and cardamom in a medium flame
4.
The milk should get reduced in to 2 cups so the boiling will take about 20 to 30
minutes .
5.
Now remove the pressure cooked paneer balls from the sugar syrup and press it
gently to remove the water . keep it aside.
6.
Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the
boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for
about 4 to 5 minutes. Remove from heat.
7.
Garnish it with pista, almonds.
Serve it chilled.
Vegetable Broth/Vegetable Clear Soup

3 commentsThis is a basic broth for any vegetarian soup or gravy. You can use this easy
vegetable broth in recipes calling for broth or stock of any kind. Ingredients:
Chopped onion 3 cups
Celery sticks - 4
Diced carrots 3 cups
Bell peppers - 2
Tomatoes 4 (I used roma tomatoes)
Garlic 3 cloves
Cloves 3 count
Bay leaf 1
Black whole pepper 6 to 7
Fresh Parsley a bunch
Water 2 litre
1.
Chop the vegetabled into small cubes.
2.
In a deep bottomed pan, add a tsp of olive oil or any oil and add onions.
3.
Toss them for 3 minutes and add carrots, tomatoes and bell peppers.
4.
Let them cook for 5 minutes. Toss them in between.
5.
In a large vessel add 2 litre of water and allow it boil and add the tossed vegetables
along with the other ingredients.
6.
Let them boil till they become half the quantity.
7.
Now pour the broth through a colander into a large container.
8.
The filtered liquid is your broth.
9.
You can use it for making any soups or store it in the refrigerator in an air tight
container for future use.
10.
You can use up to 2- 3 weeks.
11.
Dont waste the filtered vegetables. You can eat it just like that or toss it with some
oil, green chillies and salt and have it as a side.
12.
I had it as a veggie clear soup with all the vegetables and some salt and pepper.
13.
It was very nice and tasty.
Serve hot.
Badam Kheer Almond Kheer

6 commentsIngredients:
Almonds/Badam 1/2 cup
Milk 4 cups
Condensed milk 1 can
Cardamom 3 count
Saffron 3 to 4 strands
1.
Soak almonds overnight or in hot water for 2 hours.
2.
Add milk to a thick bottomed vessel and heat it to boil.
3.
Keep on stirring in-between to avoid sticking at the bottom.
4.
When it come to boil, lower the flame and add the condensed milk according to your
taste. First add half a can, mix and check for sweet. Add more if you want.
5.
Keep on stirring till the milk reduces to 1/3 of the quantity.
6.
In between drain the soaked almonds and peel the skin off and grind it to a paste
along with some milk.
7.
Add the ground almond paste to the reduced milk and let it boil for a minute and
reduce the flame.
8.
Allow the mixture to cook for 3 to 4 minutes. It should not become thick.
9.
Remove from heat and let it cool.
10.
Add ground cardamom and saffron strands and refrigerate.
Serve chill
Basundi-Creamy Milk Pudding

Milk : 2 litres (I used 2% Milk)
Condensed Milk: 1 can
Pistachios : 4 tbsp
cardamom : 1 1/2tbsp (Preseed)
Sugar : 1/2 cup

1.
Boil the milk in a thick wide bottomed vessel.
2.
Heat the milk in low flame ( If you are using an electric stove, the milk would easily
stick to the bottom of vessel, so boil it in low flame) by stirring it continuosly. After some
time lets say the milk is reduced to 25% add the condensed milk and sugar.
3.
After some time you will see thick layers of cream forming on top.
4.
Collect some of the cream layers and put it in a bowl separately.
5.
Keep stirring the milk by pushing the layers to the side.
6.
When the milk is reduced to 50 to 60% add the cardamoms and the collected cream
layers and mix them gently ( Dont break the cream layers).
7.
Finally garnish it with pistachios and a little saffron on top.
8.
Serve it chilled
Chinese Vegetable Noodles

Ingredients:
Vegetable oil : 3tbsp
Egg Noodles or plain noodles : 350 g
Onions : 1 (cut lengthwise or thinly sliced)
Carrot : 1 (large and cut in to thin slices)
Snow Peas : 120 g (cut length wise)
Bean Sprouts : 50 g
Whole Garlic : 2 ( pressed)
Green onions : 1/4 cup ( thinly sliced)
Broccoli stalks : 220g ( cut crosswise in to 2 inch) (optional)
Thai Basil leaves : 1 tbsp
Sauces :
Reduced sodium soy-sauce or Regular cooking soy-sauce : 1/4 cup
Chinese rice wine : 2 tbsp (optional)
oyster sauce : 2 tbsp
Spicy Chilli Sauce : 2 tbsp
1.
Heat a pan with 3 cups of water and little salt . Bring to a boil.
2.
Place a flat pan or wok in a high heat and once it is hot add oil in to it.
3.
Now add the onions and garlic in to it , fry them little bit till its soften.
4.
After that start adding the carrot-strips, snow peas, bean sprouts and stir-fry for 3 to
4 minutes or until the carrots are tender.
5.
Now Remove the pan or wok from heat add all the sauces one by one by mixing it
with the vegetables. Keep them aside.
6.
Now add the noodles and broccoli in to the boiling water and cook them for 2 minutes
or until the broccoli is crisp tender and noodles are al dente.
7.
After that strain the noodles and broccoli and add them in to Sauce and vegetable
mixture in the pan or wok.
8.
Mix it well and add the basil leaves and toss to combine and to coat the noodles and
vegetables with the sauces.
9.
Finally garnish the noodles with Green onions and serve.
Chinese Veggie Fried Rice

Cold cooked rice 4 cups
Any vegetables 3 cups (options: carrot, frozen baby peas, Green onions, cabbage,
bell pepper, broccoli, bean sprouts)
minced garlic 1 tsp
Hot red pepper flakes 1/2 tsp
Hot sauce 1 tbsp (adjust to taste)
Soy sauce 1 tbsp
Sesame oil 2 tsp
Vegetable oil 2 tsp
Salt to taste
1.
Take rice in a bowl and remove any lumps with your fingers
2.
Heat oil in a stir-fry pan, add chopped green onions and saute
3.
Add minced garlic and rice to the pan and fry for 2 mins
4.
Add hot sauce and soy sauce and combine well followed by the red pepper flakes
5.
Fry them for well and add the vegetables
6.
Keep on tossing till everything get mixed with each other and cooked not overcooked
7.
Vegetables should be half or 3/4 th cooked and fried
8.
Taste and add salt if required as soy sauce gives salty taste
Serve hot with chips/salad

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Spinach Rice/Palak Pulao

Basmathi rice-1 cup

Onions-1 cup(finely chopped)

Cumin seeds-1 tsp

Ginger garlic paste-1 tbsp

Green chillies-2(slit lengthwise)

Coriander-1/2 cup(Grind it to paste)

Turmeric powder-1/4 tsp

Red chilli powder-1 tsp(according to spice level)

Coriander powder-2 tsp

Garam masala-1/2 tsp

Soak the basmathi rice for 20 minutes and drain it.

Toss it for 2 minutes and add the chopped spinach.

Then add the paneer and peas.

Serve hot with raitha or chips.

Rice stuffed capsicum

Cumin seeds-1 tsp

Onion-1(medium size finely chopped)

Tomatoes-3( finely chopped)

Mint leaves-1/3 cup

Coconut milk-1/2 cup

Coriander leaves- 3 tbsp

Basmathi rice-1 cup

Water-1 1/4 cup

Green chillies-4(according to the spice level)

Soak the rice in water for 20 minutes.

Make a paste of green chillies, ginger and garlic.

Heat oil in a pan add cinnamon, cloves and bay leaves.

Then add the cumin seeds followed by the ground paste.

Add the onions and fry till they become translucent.

Add the mint leaves and fry for 10 minutes.

Add 1 1/4 cup of water and keep it in a rice cooker.

Cook it till it is 95% done.

Remove it from the oven and serve hot with raita.

Soya Chunks Vegetable Pulao

Basamati rice : 11/2 cups

Cooking Oil : 4 tsbp

Dried Soya Chunks : 1/2 cup (washed and boiled)

Vegetables : 1/2cup(Carrots, green peas, beans)

Onion: 1 (Finely chopped)

Ginger : 1/2 tbsp

Coconut Milk : 11/2 cup(Ive used canned milk)

Coriander leaves : 5 tbsp

Mint leaves : 1/4

Fried cashews : 7-8(For garnishing)

Turmeric Powder : 1/4 tsp

Dry Red chilies : 4-5 (According to your taste)

Coriander seeds : 1tsp

Cumin seeds : 1/2 tsp

Fennel seeds : 1/4 tsp

Cinnamon stick : 1 stick

And grind them into fine powder.

Wash and soak the basamati rice for 20 minutes.

After that drain the rice.

Remove from heat and keep it aside.

Pressure the rice mixture for one whistle in medium heat.

Gently mix (make sure not to break the rice).

Serve it hot with raitha and mixed vegetable curry.

Shredded Coconut 1 cup

Cooked rice : 2 cups

Mustard seeds : 1 tsp

Cooking oil : 1 tbsp

Urad dal : 2 tsp

Channa dal : 2 tbsp