Thakkali Sadam /Tomato Rice - South Indian Recipe

Ingredients

Basmati Rice - 1 Cup

Extra virgin Olive oil - 2 tblspn

Mustard seeds - 1 tspn

Clove - 2

Cinnamon - 1 

Bay leaf - 1 

cardamom - 2 

Dried Red chillies- 2 (broken into two)

Curry leaves - 2 springs

Urad dal /Uzhunnu parippu - 1 tspn

Channa dal /Kadala parippu) - 1 tspn

Asafoetida powder- A pinch

Onion - 1 (medium size-chopped)

Tomato - 2 (chopped)

Turmeric powder - 1/4 tspn

Chilli powder - 1/2 tspn

Coriander powder -1/4 tspn

Salt to taste

Ghee - 1 tspn

Preparation

1.Wash rice and Keep aside.
2.Heat oil in a pressure cooker and Splutter mustard seeds.Add curry leaves,red chillies,clove,cinnamon,bay leaf,cardamom and asafoetida powder.
3.Add onion and fry for a few minutes. Add chopped tomatoes. Saute them.
4.Add turmeric powder, red chilli powder, coriander powder. Mix everything.
5.Add rice and Pour in 3 cups of water.

6.Add salt and 1 tspn of ghee.Let it cook for 3 whistles in high heat.And simmer for 5 minutes.Remove from the stove.
6.Let it cool for 30 minutes and serve with Raita.

Baby Bella Mushroom Curry - Indian Recipe

Ingredients
Baby Bella Mushroom  - 1 lb
Extra virgin olive oil – 2-3 tblspn
Onion  -  1  (medium size-chopped)
Green chillies -  4-5 nos (chopped)
Ginger - a medium sized piece (chopped)
Garlic - 3 cloves (chopped)
Tomato  -  1 (chopped)
Coriander powder - 1 tsp
Chilly powder -1  tsp
Turmeric powder - 1/2 tsp
Chopped Coriander leaves  for garnishing
Cumin seeds  -  1/2 tsp
Mustard seeds  - 1/2 tsp
Salt to taste
Preparation
1.Heat oil in a pan and add mustard seeds followed by cumin seeds and when they splutter, add crushed ginger and garlic and fry till they become light brown in color.
2.Add finely chopped onions and chopped green chillies and saute till onions become translucent.
3.Then lower the flame and add coriander powder, red chilli powder and turmeric powder and fry for less than a minute.
4.Add tomatoes  and cook till almost all water is evaporated or till the oil oozes out.
5.Add chopped mushrooms along with enough salt and mix it nicely and cook covered in a medium flame for about 30 minutes.
6.Garnish with chopped coriander leaves.
Serve with Chappathi or Rice

Potato Curry - Indian Recipe

Ingredients

Potato-2

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional)

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Cut the potato into 4 equal pieces and Cook it in a pressure cooker with salt.Let it cool and peel the potatoes.Again cut into small bite size pieces. keep it aside.

2.Heat oil in a pan

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked potatoes and mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Ela Ada/Steamed Sweet Rice Coconut Parcel in Plantain Leaf - Kerala Recipe

Ingredients

Rice Flour : 1 cup
Grated Fresh Coconut : 1 cup
Powdered Jaggery : 1/2 cup
Cardamom Powder : 1/2 tsp
Ghee : t tsp
A pinch of salt
Plantain Leaves

Preparation
1.Slightly roast the rice flour for a couple of minutes and cool.
2.Combine the rice flour and salt in a wide bowl.
3.Add required boiling water to make a soft dough. Allow it to cool a little.
4.Grease your hands with oil / ghee and knead the dough till soft. The dough should be soft and smooth.
5.Mix the Powdered jaggery ,grated coconut and cardamom powder.

6.Divide the dough into medium or large size balls.
7. Place each ball in the center of plantain leaf and flatten it to form a thin round shape(poori shape). Place a tablespoon of coconut mixture on it and fold the leaf to seal the edges.

8. Repeat the same process with rest of the dough.
9. Now steam cook for 10 - 12 minutes in idly cooker or steamer. Switch off the flame and let them cool completely.
10. Take the steamed dumplings from the idly cooker, remove the plantain leaf and serve as a evening snack. 

Muringakai Mulakushyam/Drumstick Lentil Curry - Kerala Recipe

Ingredients

Drum sticks – 3 (cut into 2’pieces)

Turmeric powder – ½ tspn

Salt to taste

Toor dal – ¾ cup

Grated coconut – 1cup

Green chilli – 3

Cumin seeds – ½ tspn

Coconut oil – 1 tblspn

Urad dal – ½ tspn

Mustard seeds – 1 tspn

Dried whole red chilli – 2 (broken into two)

Curry leaves – 2 springs

Prepration

1.Cook the drumsticks along with salt,turmeric powder and water.

2.Add the cooked toor dal and let it boil .

3.Grind the grated coconut along with cumin seeds and green chilli.Add this ground paste to it

4.Let it boitl for 5 mins and remove from the stove.

5.Heat oil in a pan.Splutter mustard seeds.Add urad dal ,dried red chilli and curry leaves.Pour this to it for garnishing.
Serve with Rice.