New experiments!

Bell pepper stuffed

Ingredients
Nuts Powder –
Peanuts – 1 tablespoon
Cashew nuts – 1 tablespoon
For gravy –
Onion – 1 medium (1 cup), chopped roughly
Tomatoes – 1 ½ medium (1 ¼ cups), chopped roughly
Ginger – ½ inch piece
Garlic – 2 large cloves
Green chilies – 3 or to taste
Coriander seeds – 1 teaspoon
Other ingredients –
Oil – 3 teaspoons +1 teaspoon
Capsicum (green bell pepper) – 1 large (1 ½ cups), cut into cubes
Bay leaf -1
Cloves – 3
Cumin seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt – to taste
Method:
Let them cool completely. Then grind it into fine powder.
Heat the pan on medium heat. Dry roast the peanuts and cashew nuts till they get light brown.
Take onion, tomato, green chili, ginger, garlic and green chili in a blender
Make smooth gravy out of it without adding any water
Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum
And cook them till they are done 70%. Rest of cooking will done in gravy. Remove them in a bowl.
Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle.
Then add onion-tomato gravy. Mix well. Cook till all the moisture from gravy evaporates. And the oil will start to leaves from the gravy.
Then add salt and red chili powder. Mix well.
Add 1 ¼ cups of water. Mix it well. Let it come to a boil.
Add nuts powder.
Mix it.
Add cooked capsicum.
Mix it and let it cook for about 3 minutes. (Adjust water as per your liking gravy consistency.)
And lastly add garam masala.
Mix well and switch of the stove.
And serve hot.
Additional info
Taste – little bit crunchy capsicum in Punjabi style spicy onion-tomato gravy
Shelf life – I prefer to serve it fresh and hot the day its made. But you can keep in refrigerator in air tight container once cooled completely for 3 days.
Serving suggestions – my family like to have it with paratha or roti and sliced onions w/lemon drops on side. You can also have it with plain rice.

Banana fritters

You will need:
Fully ripe plantains-2
Enriched Flour (Maida)-1 cup
Rice flour (optional)- 2 tbsp
Sugar -1tbsp
Black sesame seeds- 1/4 tsp
Baking soda - 1/8 tsp
Water - 1/4 cup
Salt -a very small pinch.
Oil - for frying
Preparation Method:
1. Peel and cut the banana into 2 sections.Then cut them lengthwise into 4 pieces of equal thickness.
2. Mix all the dry ingredients together and then add water slowly while stirring to make a smooth paste. It should be lump free and not too watery. If it does become watery, add a little more flour.
3. Heat oil in a pan.
4. Dip each banana slice in the batter to coat it on both sides and slide it into the oil.You could fry 4 or 5 at a time based on the size of your pan. Deep fry on medium heat till it turns a golden brown. Drain onto paper towels and serve.

Bitter gourd fryums

You will need:
Bitter gourd- 2 big ones.
Green Chilies- 5 vertically slit
Tomato- 1 small one cut into 4 pieces
Onion- 1 small one sliced
Red chili powder-3/4 tsp
Turmeric- 1/4 tsp
Coriander Powder(Dhania)-1tsp
Coconut Milk Powder- 5 tbsp mixed with 1 cup water (or 1 cup coconut milk)
Yogurt- 1cup
Salt to taste
Oil- 2 tbsp
For seasoning:
Mustard seeds- 1/2 tsp
Cumin (Jeera)-1tsp
Curry leaves- 1 sprig
Canola oil-1 tbsp

Preparation:
1. Scrape the outer projections on the bittegourd and slice the bitter gourd into thin rounds. Sprinkle with ½ tsp salt and 1 tbsp yogurt and let it sweat for 10 minutes. Squeeze the pieces and wash them well to remove extra salt and the bitterness. If you like the bitterness, skip this step. If you are using Chinese bittter gourd or bitter melon, which is light green and bulbous in shape, it is not as bitter so you can directly fry it.
2. Heat 2 tbsp of oil and shallow fry the bitter gourd rounds on medium heat till slightly crisp. Not very crisp. Then add the onions and green chilies and sauté for a couple of minutes.
3. Lower the heat and add the chili powder, coriander powder, turmeric and 1 tablespoon water. Fry for a while till the powders get cooked and then add the tomato and salt. Cook for a minute and add ½ cup water and 1 cup coconut milk. If the coconut milk is thin, then reduce the quantity of water. Vary the quantity of chili powder and green chilies as per taste. My recipes tend to be on the slightly spicier side, so be warned.
4. Check the salt and liquidity of the curry and add more salt and water if needed. Take it off the flame and do not let it come to a full boil. After it cools down, add 1 cup beaten yogurt.
5. Tempering: Heat the oil in a small wok/pan and as it heats up, add mustard seeds and cover till it tops sputtering.Reduce the heat and add the curry leaves and cumin. Pour the flavored oil over the curry.
Serve with hot steamed white rice.

Lamb rice (biryani)

Basmati or Jeera Rice               500 gm
Chicken                                          500 gm
Onion (chopped)                       1 nos
Tomato (chopped)                     3 nos
Green chillies                             5 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        1 tsp
Cashewnuts                               10 nos
Garam Masala powder               1/2 tsp
Chilli powder                             1 tsp
Turmeric Powder                    1/2 tsp
Bay leaves                                 2 nos
Curd                                             2 tsp
Ginger garlic paste                      2 tsp
Coconut milk                             200 ml
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml
Ghee                                          2 tbsp
Procedure:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.


Brussel sprouts dry mix

Brussels sprouts------------------  1 cup, thinly sliced
Grated coconut-------------------  1/4 cup
Green chilly------------------------ 2, cut round wise
Small onions-----------------------  1/4 cup, sliced
Curry leaves-----------------------  a few
Mustard seeds--------------------- 1/4 tsp
Dried red chilly-------------------- 1
Oil------------------------------------- 1 tsp

METHOD

In a bowl mix together with hand or slightly crush it using mortar and pestle the grated coconut,green chilly and small onions. Do not grind it in a blender. A nice flavor will come when the juices of coconut,small onions and green chilly is incorporated. Keep this aside.
Now in a medium heat pan,add oil and sputter mustard seeds,dried red chilly and curry leaves.
Then add in the coconut mixture followed by Brussels sprouts.
Add needed salt and slow cook it.

Note:
Do not grind the coconut mixture, just crush it with hand or mortar and pestle.
Do not add water for cooking as there is enough moisture in coconut and small onions.
Slow cook it.

Rice stick dish

INGREDIENTS

Rice stick noodles---------------approximately 2 cups
Grated carrots-------------------1 cup
Onion ------------------------------1 medium sized , cut lengthwise
Green chilly-----------------------2 cut lengthwise
Ginger------------------------------1 tsp grated or cut lengthwise
Curry leaves----------------------a few
Oil-----------------------------------1 tbsp
Mustard seeds-------------------1/2 tsp
Channa dal-----------------------1/2 tsp
Urad dal---------------------------1/4 tsp
Dried red chilly------------------1 or 2
Salt ---------------------------------to taste


METHOD

Soak rice noodles in cool water for 15 minutes.
In a medium heat pan add a tbsp of oil and splutter mustard seeds, dried red chilly, channa dal, urad dal and curry leaves.
Next add onion,green chilly and grated carrot.
Saute it till the raw smell of carrot goes. Do not saute the onions and carrot too much. It should be little crunchy. Add a pinch of salt to it.
Transfer this to a bowl and keep it aside.
Then drain off the water from noodles and add it to the above pan. 
Add needed salt and keep stirring.Cook for about 6 to 7 minutes till the noodles is fully cooked.
Once the noodles is fully cooked, add the carrot mixture to it and give a slight mix.
Check the seasoning and transfer to a serving bowl.
Serve hot.


Chipotle asado sauce

Ingredients
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt
Freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
To make the Asado Sauce:
Preheat an oven to 400 degrees F.
Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.
To serve:
Preheat an oven to 350 degrees F.
Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.




ASPARAGUS ALMANDINE
2 pounds fresh asparagus
1/2 cup melted butter
1 tablespoon grated onion
1/3 cup diced almonds
1/3 cup breadcrumbs
salt and pepper
Place asparagus which has been cooked for 15 minutes and drained in a buttered, ovenproof dish. Sprinkle with the grated onion, almonds, and breadcrumbs, salt and pepper. Pour the butter over the dish and put under the broiler until the top is browned.



Kande Pohe (rice flakes with Potato mixture)

Poha (Thick beaten rice) – 3 ½ cups
Oil – 4 tablespoons
Peanuts – ¼ cup
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Asafoetida – ⅛ teaspoon
Curry leaves – 8
Onions – 2 medium, chopped
Green chilies – 4, chopped
Turmeric powder – ½ teaspoon
Sugar – 1 teaspoon
Lemon juice – 4 teaspoons
Cilantro leaves – 10 sprigs, finely chopped for garnishing
Desiccated coconut – 2 tablespoons, for garnishing
Salt – to taste
Instructions
Take poha in a strainer and wash them under running cold water and moisten them with water. (Do this step first. So poha get chance to absorb water and become soft while cooking onions)
Heat the oil in a pan on medium heat.
Once hot add peanuts and fry them till they become lightly brown. Take them out from the pan and keep aside for garnishing.
In the same pan with remaining oil, add mustard seeds, cumin seeds. Let them sizzle.
Then add asafoetida, curry leaves. Cook it for 30 seconds.
Add chopped onions and sauté them till onions become light brown.
Then add turmeric powder and green chilies and sauté them for 1 minute.
Add soaked poha, salt, sugar and lemon juice. Mix well so all the poha become yellow color from turmeric powder.
Then lower the heat, cover the pan and cook it for 4-5 minutes. Stir in between to make sure that poha does not stick to bottom.
Garnish with fried peanuts, cilantro leaves and desiccated coconut and serve hot.

Corn curry 

Ingredients
For gravy –
• Cilantro leaves – ¾ cup
• Onion – ¼ of small or 2 tablespoons, sliced
• Desiccated coconut – ½ tablespoon
• Broken cashews – ½ tablespoon
• Garlic cloves – 2 large
• Ginger – ½ inch piece
• Green chilies – 3 or to taste **Notes
• Lemon juice – ½ teaspoon
Other ingredients –
• Oil – 3 teaspoons
• Cinnamon stick – 1 inch piece
• Cloves – 2
• Corn kernels – ¾ cup, boiled **Notes
• Coconut milk – ½ cup **Notes
• Salt – to taste
.............................................................................................................................................
**Notes –
Green chilies – amount of chilies is depends on how spicy you like. But keep in mind that this is the only which gives spicy flavor to the curry as we are not adding any dry spices.
Corn Kernels – I have used frozen corn kernels. I had just defrosted it and microwave it (covered) for 4-5 minutes. If possible use fresh corn and boil it in microwave or stove top.
Coconut milk – I have used thick coconut milk which is quite heavy. If you are using thin verity then use more (about ¾ -1 cup) according to your taste.
METHOD:
Take all ingredients for gravy in grinder.
Grind it into a smooth paste using little water.
Heat the oil in pan on medium heat. Once hot add cinnamon stick and cloves. Let it cook for few seconds, you will get nice fragrance.
Then add paste and cook it for 2-3 minutes.
Cook it till all water part from paste evaporates
Then add boiled corn kernels. Mix well.
Add coconut milk and water to adjust the consistency of gravy. Mix well.
Cook it for 5 minutes uncovered with stirring in between. Then switch off the stove.
Serve hot.

Back to roots: my native place and God's own country Kerala:
Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food. Most of Kerala’s Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu and pathiri.

Here are some recipes that i like making for my family and friends.

Dosa dumplings

What do we need :-
4 Cups Rice
1 ½ Cups Skinned Black Gram (Dhuli urad dal)
1 tsp Fenugreek (methi) seeds
Salt to taste
Water for grinding
Oil for frying
How do we do it :-
1 Soak the Rice, Urad dal and methi seeds separately for minimum of 4 hours.
2 After 4 hours grind them separately with minimum water. The rice should be ground to a rava (suji/semolina) consistency and the urad dal to a smooth paste.
3 Mix both the paste in a big vessel and keep it to ferment overnight.
4 The next day stir the batter. If its too thick u can add little water to make it to a dosa consistency batter (pouring consistency)
5 Add the salt to taste and mix well.
6 Prepare Appe’s with the batter with the use of a appe tawa. If it’s a non-stick tawa it will require lillte oil. When the tawa is hot pour the batter in the individual appe slots. Cover it and wait for 2 mins. Flip them with the help of a spoon and fry them to the other side also till golden brown.
7 Remove from the tawa serve hot with coconut chutney.


Tomato chutney

6 to 8 ripe tomatoes
1/2 tsp turmeric powder
2 tbsp vegetable oil
1/2 teaspoon mustard seeds
3 tsp cumin powder
2 tsp powdered fenugreek seeds
4 tsp of red chilli powder (use less for mild flavor)
1/4 tsp asafetida powder (optional)
12 to 15 fresh curry leaves
Salt to taste
Boil water in a large pan.
Score an X at the stem end of each tomato.
When the water boils, drop the tomatoes into boiling water for about 30 seconds only
Take them out promptly and drop them into cool water. This process makes it easy to peel the tomatoes.
Once they are cool enough to handle, peel off the skin
Cut the peeled tomatoes in half, discard the seeds, and thinly slice the tomatoes.
Cook the tomatoes with two tablespoons of water, turmeric powder and salt.
Once cooked, remove the pan from the stove and mash well with a fork till you have a thick purée.
Heat the vegetable oil in a small skillet and add the mustard seeds. When they pop, add the cumin powder, powdered fenugreek, chilli powder, asafetida, and curry leaves. Do not leave this on the stove for longer than a minute as the fenugreek powder will burn and taste bitter. As will the chilli powder.
Combine the cooked tomatoes with the spices in the oil, and mix well.

Kozhi (chicken curry)


Ingredients:-

Chicken – 1 lb.
Sliced Onion-1 cup;
Tomato-1 nos;
Ginger grated-1 tsp
Garlic pods-3 nos;
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Coconut grated-1/2 cup
Shallot-3 nos;
Fennel seed-a  pinch
Curry leaves-1 strand
Green chilli-2-4 nos,slitted
Salt
Water

Directions:-

  Cut the chicken into medium size pieces and wash well. Keep it aside
 Heat 1 tbsp of oil in a pan fry coconut with shallot, garlic pods, curry leaves, and fennel seed.
When it turns brown add all powders and fry few seconds. Remove from fire and keep aside. When it is cool grind using little water into smooth paste.
Mix the chicken, sliced onion, tomato, slitted green chilli,grated ginger and the ground paste and cook till done, by adding enough water.


Aviyil (mix veggie curry)

Ingredients:-

Yam sliced thinly 1 1/2" length pieces - 1 cup
Cucumber sliced thinly 11/2'' length pieces - 1 cup
Carrot sliced into 11/2'' length pieces - 1/4 up
Long beans cut into 11/2'' length - 1/2 cup
Green beans cut into 11/2" length - 1/2 cup
Drumstick cut into 2" length pieces - 2-3 nos,
Raw banana sliced thinly 11/2 cup length pieces - 1/2 cup
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Shallot - 2-3 nos.(You can use Onion 2- 3 slices)
Green chilli - 2-3 nos.
Cumin Seed - 1/4 tsp
Yogurt/Curd - 1 cup
Curry leaves - 2 strands
Salt
Coconut Oil
Directions:-
·Wash, cut vegetables. Cook with enough water, turmeric powder and salt till vegetables are done (if using pressure cook, cook for two whistles and immediately release the pressure) · Coarsely grind coconut, green chilli, shallot, 1-2 curry leaves, cumin seeds. Keep it aside. ·Put the heat on lower flame, add curd/yogurt to cooked vegetables along with the coconut paste, 6-8 nos. curry leaves and mix well. Carefully, do not mash vegetables and remove from the flame after 4-5 minutes. · Finally add  cocnut oil to the top of avial.


Kootu curry (another vegetable curry)

Ingredients:-

Diced Yam/Suran - 1 cup
Diced Raw Plantain - 1 cup
Black Chickpeas (kadala) - 1/2 cup
Red chilli powder - 11/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Grated coconut - 1 cup
Thinly sliced coconut - 2 tbsp(can use 3 tbsp grated coconut)
Cumin seed - 1/2 tsp
Dried red chilli - 2 -3 nos,splitted
Curry leaves - 2-3 strands
Mustard seeds - 1/2 tsp
Oil
Salt

Directions:-

·Soak chickpeas in water overnight or soak at least 6-8 hours.
·Cut yam and plantains into small cubes.
·Pressure cook chickpeas by adding water and little salt for about 4-5 whistles
·Cook yam and plantain by adding water,salt,turmeric powder,chilli powder,pepper powder .Use just enough water(Cook for 1-2 whistles)
·Meantime grind coconut,cumin seed,green chilli, 2-3 curry leaves by adding little water.
·Mix ground coconut paste, cooked yam, plantain and cooked chickpeas, cook for another 10-15 minutes.
·Take a pan and 2 tbsp oil, add the mustard seed ,when start to spluttering add the coconut slices and splited red chilli and sauté till the coconut become brown.
·Pour brown coconut slices into cooked kootucurry and mix well.


Cashew nut brittle

3 cups cashews, unsalted and unroasted
1.5 cups vitamin d milk
2 cups sugar
1 tablespoon ghee
1 pinch saffron, crushed and soaked in 1 tsp milk
1 teaspoon cardamom powder
Soak cashews in room-temperature water for about half hour and then drain.
Grind soaked cashews in a food processer with up to 1.5 cups milk to make a thick paste. Only add as much milk as required.
In a medium saucepan, combine cashew paste, sugar and ghee and cook over medium heat, stirring continuously.
When the mixture begins to thicken, add cardamom powder and saffron threads soaked in milk. Continue to stir and cook down until a small amount of the mixture can be rolled into a ball when cooled. This usually takes about 30 minutes or so. The final quantity will be about half of the initial quantity.
Moving quickly, spread the mixture evenly in a quarter-sheet non-stick tray. If you don't have a non-stick tray, grease the tray with some ghee.
Allow to cool for about 10 minutes and then make markings for 1.5"x1.5" squares. Allow to cook completely and cut with a bench knife or a sharp knife along the markings.
Store in an air-tight container for up to one week.


Paneer butter masala (cheese butter masala)

Ingredients
•Cottage cheese (paneer),cut into triangles500 grams
•Butter5 tablespoons
•Oil 1 teaspoon
•Bay leaves 2
•Cloves 2
•Cinnamon 2 one-inch sticks
•Dried red chillies,broken 2
•Coriander seeds,crushed 2 tablespoons
•Onion ,sliced 1 medium
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Coriander powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Tomatoes,chopped 5-6 medium
•Salt to taste
•Kasoori methi ,crushed 1/2 teaspoon
•Fresh cream 2 tablespoons

Method
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.


Cholar daal (lentil curry)

Bengal gram (Cholar Dal): 1 cup
Coconut (Narkel): ½ cup, cut into very small pieces
Ginger paste (Ada bata): 2 tablespoon
Turmeric Powder (Halud guro): 1 teaspoon
Chili powder (Lal lankar guro): 1 tablespoon
Coriander powder (Dhane guro): 1 teaspoon
Sugar (Chini): 1 teaspoon
Red chili (Lal lanka): 3 /4
Mustard oil (Sarser tel) : 3 tablespoon
Clarified butter (Ghee): 1 tablespoon
Soak the pulses for half-an-hour before preparing
Put the soaked pulses along with salt in a pressure cooker with ample water so that the dhal remains 1cm below the water level, cook till three whistles of the pressure cooker
Take out of flame, let the pressure cooker cool Open the lid, add ginger paste, cumin, turmeric, coriander, chili powder, sugar – mix well with the cholar dal
Heat oil in a heavy bottom wok and fry the coconut pieces till brownish, take out and keep aside
In the same heated oil add the chilies and fry till then turn a darker shade of red, pour in the boiled dal, pour in little more water if required
Cook till the dal attains the desired consistency, pour in the ghee if using Garnish with the fried coconut pieces, serve warm with puri.


 Aloo Kofta (potato dumpling)

2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped seeded Thai bird chili, optional
1/4 teaspoon chili flakes
1/2 teaspoon turmeric powder
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup chopped cilantro, optional
Salt to taste
1. Place the potatoes in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, lower heat, and simmer until potatoes are fork tender, about 15 minutes. Drain, and mash with a fork.
2. In a large skillet over medium heat, combine 1 tablespoon oil, ginger, garlic, chili, and chili flakes. Sauté until ginger and garlic are golden brown. Add mashed potatoes, turmeric, cornstarch, lemon juice and cilantro. Reduce heat to low, and cook for 5 minutes, stirring often. Season with salt to taste.
3. Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
4. Make 16 balls, about 1 1/2 inches in diameter, from the potato mixture. Working in batches if necessary, fry balls until golden brown, about 6 to 8 minutes. Drain on paper towels, and serve hot.

MOONG DAL (green lentil curry)
Ingredients:
3/4 cup small moong daal
2 cups water + 1 1/2 cup water
1 teaspoon cumin seeds
2 teaspoons vegetable oil OR ghee(clarified butter)
pinch of asafoetida
6-7 curry leaves
1 tomato finely chopped
2 big cloves of garlic, finely chopped
1 green chilly, finely chopped
1/2 teaspoon turmeric
1 1/2 teaspoons coriander powder
1/4-1/2 teaspoon chilly powder(depending on how spicy you like it)
1 1/2 teaspoons sugar
Juice of 1 lemon
salt to taste

Method:
Soak the small moong daal in about 2 cups water and let it sit for about an hour. The daal should increase in size. Pressure cook the soaked moong, along with the remaining water from soaking + an additional cup of water. Give it about 6 whistles.
In a pan, at medium heat, put in the vegetable oil, put in the cumin seeds, asafoetida, curry leaves, garlic and green chilly. Let the seeds splatter. Now add in all the spices, including chilly powder, turmeric powder, coriander powder. Now add in the pressure cooked moong, tomatoes, sugar, lemon juice, salt to taste and let it cook for about 10 minutes till it boils.
You could eat it this with rice and yogurt, or with rotis. For eating with rotis, let the consistency be a little thick. You dont want too much water remaining in the daal.


 SABOODANA KICHDI
What do we need:-
2 cups Sago/Tapioca pearls (sabudana), soaked overnight
1 large Potato, sliced into quarters
1 tsp Cumin seeds (jeera)
2-3 Green chillies, finely chopped
7-8 Curry leaves (kadipatta)
1 inch Ginger (adrak), grated
2 tbsp freshly scrapped coconut
2 tbsp coarsely grinded roasted Groundnuts
2 tbsp Coriander, finely chopped
2 tbsp Oil, for tempering
1 tbsp Ghee (clarified butter)
Salt to taste
How do we do it:-
Preparation:-
1 Soak the Sago pearls in water overnight or at least for 2 hours. Wash the sago in water 2 times and drain. Keep 1 cup water in it and keep covered overnight to soak. The sago will soak the water and rise in volume.
2 Dry roast the groundnuts. After they cool rub them to remove their outer skin. Grind them coarsely in a mixer grinder. Keep aside.
How to proceed:-
1 Heat 2 tsp oil in a kadhai and then add the potatoes, a little bit of salt and cover it to cook in its own steam. When they are cooked remove them and keep aside.
2 Heat oil in the same kadhai. When the oil is hot enough add the cumin seeds and after they splutter add the curry leaves.
3 Add in the green chillies and the grated ginger. Add the soaked sago (sabudana) and stir continuously.
4 Add in the fried potatoes and salt to taste and stir continuously. You have to stir continuously so that the sago will not stick together.
5 When the sago pearls turn transparent then the sago is cooked. It may take around 15-20 minutes approximately. Keep it on a low flame and stir continuously till the sago becomes transparent.
6 Add the clarified butter, scrapped coconut, coarse groundnut powder and chopped coriander and mix well.
7 The Sabudana Khichadi is ready. Serve hot with a fresh yogurt.


Broken wheat meal 

What do we need :-
1 Cup Broken whole wheat (Dalia)
1 Cup Jaggery (Gur/gul)
1 tsp Fennel (sauf) seeds, crushed or grounded
2 tbsp Dry coconut, Grated
1 tsp Cardamom (elaichi) powder
A pinch of Nutmeg (Jaiphal)
½ tsp Dried Ginger (Sounth/saunth) powder
1 tsp Wheat flour (gehun ka atta), dissolved in water
1 tbsp Ghee
2 cups Water
How do we do it :-
1 Cook the Dalia and Jaggery in 2 cups of water in a pressure cooker to 4 whistles. Let the cooker cool.
2 Remove the cooked dalia. Add ghee to it and if it is very dry add a little water so as to get a kheer consistency. Add the wheat atta dissolved in water and boil it on a low flame.
3 Once it boils put the Masala powder and put any dry fruits u like.
4 Serve hot with ghee on top.
Handy Tips :-
1 After it cools it thickens. To reheat it u can add milk and heat it.


Chickpea souffle squares

What do we need:-
¼ Cup Chickpea flour (Bengal gram flour/besan)
2 tbsp Oil
½ tsp Mustard seeds (rai/sarson)
½ tsp Cumin seeds (jeera)
¼ tsp Asafoetida (hing)
½ tsp Turmeric powder (haldi)
8-9 Curry leaves (kadipatta)
1 Large Onion, finely chopped
2 tsp Red chilli powder
2 cups Water
Salt to taste
Coriander, finely chopped for garnishing.
How do we do it:-
1 Prepare the paste of chickpea flour with a very little water. The paste should be smooth without any lumps. Then add the remaining water and keep aside.
2 Heat Oil in a vessel. After the oil is hot enough put the mustard seeds.
3 When the mustard seeds crackle add the cumin seeds.
4 Then add the curry leaves, asafoetida and turmeric powder and sauté.
5 Add in the chopped onions and sauté.
6 Add the red chilli powder and sauté.
7 Pour the Chickpea flour paste slowly in a stream and stir continuously so that there are no lumps in it.
8 Add the salt to taste and cover the vessel with a lid and allow it to cook for 4-5 minutes.
9 When the chickpea flour becomes transparent off the flame.
10 Remove the prepared paste in a plate and flatten it with a flat spatula or back of a bowl which is oiled a bit.
11 Allow it to cool. When it is cool enough cut it into squares.
12 Remove the squares and serve garnished with chopped coriander with bhakari, chapatti or any other bread of your choice.

Mango chutney or
MANGA CHAMMANTHI

Ingredients
Coconut – 1 cup, scraped
Raw Mango (pacha manga) – ½ – ¾ cup, chopped (adjust according to the sourness)
Crushed red chilli – 1½ tsp (refer notes)
Small onion – 3-4, sliced
Ginger – ½ tsp, chopped
Curry leaves – 2 leaves (do not add more, it will give a bitter taste)
Salt – to taste
Instructions
Grind together all the ingredients, preferably without water, till all the ingredients are incorporated. Once you grind it, try shaping into a ball & see whether its holding the shape, then your chammanthi is ready :)
Notes
Try not to add water, but if your mixie doesnt cooperate, you can add a tiny bit. Also if you dont have crushed red chilli, you can use 3-4 whole dried red chilli. Do a taste test of the mango first to see the sourness & add accordingly.


Chicken crumble

step by step method:
1)Marinate the chicken with little chilly powder, turmeric powder, yoghurt and salt for 30 mins.
2)Heat oil in a big pan.
3)Add curry leaves, cinnamon, cloves and cumin and fry for a min.
4)Add onions and fry, till they turn brown.
5)Add the ginger and garlic paste and saute.
6)Add tomatoes and fry, until they blend well.
7)Add chilly powder, turmeric powder, coriander powder and pepper powder and fry for 2 mins.
8)Switch off the flame and let it cool.
9)Add the cashews and the above sauteed mixture into a blender or mixer grinder.
10)Grind them into a fine paste adding enough water.
11)Heat some oil in the same pan.
12)Fry the marinated chicken for 5 mins.
13)Add the spice paste onto the chicken.
14)Cover and cook, until the chicken is done.
15)Garnish with finely chopped coriander leaves.


I am thinking after all these dishes being prepared and consumed, there comes a pause about our health and diet. These are all healthy meals that you can prepare and enjoy. But the key is also exercise and eat in moderation. My advice to you if you are looking to get healthy and lose weight is to stop waiting and start doing! There is never going to be the perfect time. Start off small -- cook more meals at home with fresh ingredients and find a workout you love. Get yourself a support system, whether it's your friends and family or people on an online forum or Facebook page. Never compare yourself to where someone else is and never talk negatively about yourself. You might not be exactly where you want to be right now, but you are beautiful and you are worth it!!!!

Pickles!

Pickles are an important part of the South Indian meal, best eaten as an accompaniment to the last course of yogurt rice Pickles in India are very different from the European varieties in that they are preserved in oil rather than vinegar. The acidic element of lemon or lime juice that is added prevents the pickle from going bad (bacterial growth), while the oil acts as a preservative. Turmeric is known for its antiseptic qualities, and women in South Indian rub on their skin (it turns their skin yellow too!). In South Indian Brahmin's homes it is traditional to present married women with manjal roots and vermilion.

my first attempt to make a healthy pickle idea came from my friend who said she brought some fresh turmeric root from whole foods and did not know what to do with it. She asked me and i told her back in the days in India they used to use turmeric root paste in ayurvedic medicines. Then i got curious what can we make with this root which is so good for you. Then i remembered why of course turmeric pickle.

here is my recipe:

   Manjal (turmeric) & Mangai Ingie (mango flavoured ginger)
fresh turmeric root and fresh mango ginger root (enough for 1 cup of minced roots), 3 carrots,  2 green chillies, 6 tbsp of apple cider vinegar, 1tbsp salt, and half tbsp sugar.

1. Scrape the skin off the roots and cut them like matchsticks
2. Mix the turmeric/mango ginger root, and carrots with salt and apple cider vinegar
3.  in a tsp of oil, add the green chili and fry.
4. Add this to the mixture and mix together.
your healthy pickle is ready to be consumed. I kept it for a week to marinate before i used.