Curd Rice/Thayir Sadam -South Indian Yogurt Rice Recipe

Ingredients

Cooked rice - 2 cups

Oil - 2 tspn

Mustard seeds - 1 tspn

Channa dal - 1/2 tspn

Urad dal -1/2 tspn

Asafoetida powder - a pinch (optional)

Green chill - 4 (chopped)

Ginger - 1 tblspn (chopped)

Pearl onions - 1/2 cup (chopped)

Dried red chillies - 2 (broken into two)

Curry leaves - 1 spring 

Curd - 1 cup

Salt to taste

Coriander leaves for garnishing ( chopped)

Preparation

1.Heat oil in a pan.
2.Splutter mustard seeds .

3.Add channa dal and urad dal. Fry for 5 seconds but do not let them burn.
4.Add asafetida powder, chopped green chilies,ginger ,pearl onions,dried red chillies and  curry leaves.Saute it.
5.Take off the pan from the stove and let it cool a little.
6.Add Curd and salt.Mix well.
7.Add the cooked rice  and coriander leaves.Combine well and serve.

Kollu Puli kulambu (Horse gram tamarind curry)-South Indian Recipe

Ingredients

Horse gram - 1 cup

Tomato - 1

Pearl Onion - 1/2 cup (chopped)

Garlic - 3 clove (crushed)

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Turmeric powder - 1/2 tspn

Chilli powder - 1 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coconut oil/Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water and salt for upto 3 to 4 whistles. 
2. Add the chopped tomatoes,chilli powder and turmeric powder.Let it boil for 10 minutes in medium heat.
3. Add tamarind pulp and boil another 10 minutes in medium heat.Add water if needed.
4. Heat oil in an another pan.Splutter mustard seeds.Add crushed garlic ,dried red chillies ,pearl onions and curry leaves.Stir for 2-3 minutes.
5. Pour this into the Curry for garnishing.

Panchamrutham -Indian Sweet Recipe

Ingredients

Banana (ripe) - 2  
Jaggery-1/2 cup
Milk- 1/2 cup
Honey-4 tbsp
Ghee-2 tbsp
Raisins- 1/4 cup
Dates -1/4 cup (cut into small pieces)
Sugar candy- 1/4 cup
Preparation
1.Smash the Banana to a smooth paste.
2.Crush the sugar candy into coarse powder.
3.Make a Jaggery syrup by adding in water. Strain it to remove dirt if any. Dont make it too watery.
4.Heat a deep pan and add the jaggery syrup and milk.
5.Once it starts boiling add the smashed banana.
6.Keep in simmer and keep stirring until most of the milk gets absorbed
7.Add ghee and keep stirring till it becomes thick. Switch off the heat.
8.Add dates to it along with raisins , honey and crushed sugar candy.  Stir it evenly.
Serve it cold (as your taste)

Beetroot Halwa - Indian Sweet Recipe

Ingredients

Beetroot(peeled and shredded)-1 cup

Milk-2  cups

Cardamom-1 tspn

Sugar – ¼ cup

Cashews and raisins roasted in ghee for garnishing.

Ghee-3 tspn

Preparation

1.Boil the milk on medium-high heat in a non-stick pan.

2.Add the shredded beetroot. Cook on a low flame for 1 hour stirring occasionally.Beetroot should be tender.
3.Add sugar and cardamom, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4.Add ghee and simmer for 2-3 minutes.
5.Garnish with cashews and raisins.

Avil payasam(Poha kheer-Rice Flakes Pudding)- Vishu Special Recipe

Ingredients

Avil (thick poha/ Rice flakes) - 1 cup

Milk - 4 cups

sugar - 1 cup

Cardamom powder- 1 tspn

ghee- 2 tsp

Cashew & Raisins - 1/4 cup ( roasted in ghee)

Preparation

1.Boil milk .

2.Add sugar to the milk and boil for 5 minutes.

3.Meanwhile in an another deep pan add ghee and roast the avil(rice flakes) .

4.Add  the boiled milk to roasted avil pan.

5.Let it boil and simmer for about 15-20minutes.Let the quantity reduce to 3/4th of the amount.

6. Add cardamom powder ,ghee roasted cashew and raisins.

Serve it.

Happy Vishu

Vishu Special

Baby Arugula Stir Fry - Indian Style

Ingredients

Baby Arugula (chopped)-3 cups

Onion-1 (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-1 tblspn

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color.

3.Add red chillies,onions and green chillies .stir it until the onions turns golden brown color.

4.Add Baby Arugula,turmeric powder and salt.stir well.

5.Keep the lid closed and cook it in low heat until the spinach are tender.
6.Add the grated coconut and stir well.Remove from the stove.

 Serve with rice.

Kale Stir Fry-Indian Style

Ingredients 

Kale (chopped)-3 cups

Onion-1 (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-1 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add kale,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the kale are tender.

 Serve with rice.

Mango Pachadi –Kerala Recipe

Ingredients
Raw mango (cut into small pieces or grated) – 1 – 2 cups
Curd/Yoghurt – 1 cup
Grated coconut – 3 tblsp
Coconut oil – 2 tspn
Turmeric powder – 1/4 tsp
Cumin seeds(Jeera) – 1/2 tsp
Green chillies – 4
Salt to taste
Mustard seeds – 1/2 tsp
Dry red chillies – 2
Curry leaves – A few
Preparation
1)Cook the raw mango in water with turmeric powder and salt.
2)Grind together the grated coconut, green chillies and cumin seeds and add this mixture to the cooked mango and cook again.

3)Heat oil a pan. splutter mustard seeds.Add curry leaves and red chillies and pour it to the mixture.

4)Allow this mixture to cool.
5)Finally, add the required yogurt/curd into this mixture and mix well.
Serve it with meals