Keerai Masiyal

Keerai Masiyal is one of the easiest and simplest dish one can make with Spinach. In India, we get different varieties of Spinach, you can follow the same recipe with any of them. While living aboard, we don't get so many different varieties of Spinach. I usually make this with Baby Spinach or Palak.

Time:Making Time (15 mins)

Difficulty level: Very Easy

Ingredients:

• Fresh Baby Spinach - 1 medium sized bunch
• Cooked Toor Dhal - 1/2 cup (Optional)
• Water - 1 cup
• Salt to taste

For Seasoning,

• Mustard seeds - 1 tsp
• Jeera - 1 tsp
• Broken Urad Dhal - 1 tsp
• Red Chillies - 2 to 3 (depending on spice level)
• Garlic - 3-4 flakes crushed (Optional)
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Remove the root part of the Spinach and wash the leaves well.Drain the water and Chop the spinach roughly.
2. In a vessel, add the Water, Chopped Spinach and salt. Cook the  spinach until it gets soft.
3. Now add the cooked dhal to this and adjust the salt accordingly.
4. For the tempering, add a spoon of Ghee,Mustard seeds,Jeera,Broken Urad dhal,Red Chilli,crushed Garlic and allow it to splutter.Add this to the Spinach and Dhal Mixture.
5. Simmer and cook for 5 mins.
6. Serve with Hot Rice and Ghee

     Chef's Tip - The authentic Tam Brahm recipe does not have the Dhal or Garlic in it. You can even skip them,if desired.  

   

Lemon Rasam

Rasam is the most common item on the menu in most South Indian homes. I am a huge fan of Rasam and can almost have it everyday for a meal. There are different types of Rasam...I know at least 5-6 types on my own. This recipe of Lemon Rasam does not require any tamarind and also has a great flavor and is quite easy to make.No one can go wrong making it :)

Time:Making Time (15 mins)

Difficulty level: Very Easy

Ingredients:

• Tomatoes - 2 medium sized 
• Cooked Toor Dhal - 1 cup
• Ginger - small piece 
• Green Chillies - 2 to 3 (depending on spice level)
• Rasam Powder - 1 tsp ~ optional
• Lemon Juice - 1 tbsp
• Water - 2 cups
• Salt to taste
• Curry leaves and Coriander to garnish

For Seasoning,

• Mustard seeds - 1 tsp
• Jeera - 1 tsp
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Grind the Tomatoes and make a fine puree. (You can even cut the tomatoes into small pieces instead of grinding them)
2. In a vessel, add the Water,Tomato puree,Slit Green Chillies,chopped Ginger, Asafoetida and salt. 
3. Mix well and let this mixture to boil for 5-10 mins till the raw smell disappears. 
4. Add the cooked dhal to this along with few Curry,Coriander leaves and let it cook till it starts frothing.Switch off the flame.
5. For the tempering,add a spoon of ghee,mustard seeds,jeera and a few curry leaves and allow it to splutter.Add this to the Rasam mixture.
6. Finally, add the Lemon Juice to this and yummy Lemon Rasam is ready :) 
7. Serve with Hot Rice and a simple potato curry...Best Combination ever!

     Chef's Tip -

     * Do not reheat the Rasam after adding the Lemon Juice as it will make it bitter. My mom always   adds the Lemon Juice to the Rasam in parts just before serving.

     * You can add Rasam powder,if desired as it will enhance the flavor.

Idli Upma

Idlis are the most common breakfast in South Indian homes.  Most people prefer Dosas to Idlis.Try this recipe of Idli Upma for a tasty variation .This recipe can be made with Leftover idlis or Fresh Idlis.

Time:Making Time (20 mins)

Difficulty level:  Easy

Ingredients:

• Fresh or Leftover Idlis - 5 to 6 crumbled
• Onions - 1/2 finely chopped
• Green Chillies - 3-4
• Ginger - finely chopped (Optional)
• Oil - 1 tbsp
• Turmeric Powder -  a pinch
• Red Chilli Powder - 1 tsp (I prefer to use Dosa Chilli Powder)
• Broken Urad Dhal - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Lemon juice - few drops (Optional)
• Salt to taste

Preparation:

1. In a vessel add oil, when heated add the Mustard seeds,Urad Dhal,Green Chillies,chopped ginger,Curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. To this add the Chilli Powder,Crumbled Idlis,Salt to Taste and mix well.
4. Simmer and let it cook for few mins till the raw smell disappears.
5. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)

Egg Roast

Egg has always been a favorite of mine. Here is a simple yet very tasty variation that you could make with Egg and does not need a lot of ingredients.This dish makes a great combination when served with hot Rasam Rice or any Kozhambu :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Boiled Egg - 3-4 
• Ginger,Garlic Paste - 1 tsp (Optional)
• Red Chilli Powder - 1 tsp 
• Turmeric Powder - a pinch
• Salt to taste
• Oil/Butter - 2 tbsp

Preparation:

1. Boil 3-4 eggs and Cut them into half and keep aside.
2. In a small cup, add Ginger-Garlic paste (optional),Red chilli Powder, Turmeric Powder and Salt to taste. Mix all of them together with 1 tsp of water to make a smooth paste.
3. Now coat the Sliced Eggs with this paste and keep it aside for 5 mins.
4. In a pan, add 2 tbsp of Oil and simmer till the Oil is hot enough.
5. Now carefully place the coated Egg slices onto the pan and allow it to cook for 3-5 mins.
6. Once the Egg starts turning golden brown, change the sides and simmer for another 2-3 mins.
7. Garnish it with little chopped coriander on top
8. Serve with Hot Rice  

Chef's Tip - Take care not to overcook the Eggs in the pan. As it tends to become more dry.
Also, make sure to cook on Low flame with the pan slightly covered with a lid as the Egg tends to splutter at times.

Poricha Kootu

This recipe is usually made with Drumstick.But you can also make it with Carrots,Cabbage,Peas,Chow Chow etc. I love it the way my mom makes it with mixed veggies. I tried it the first time following my mom's recipe and it did turn out well.This is a typical south indian dish. Eat with hot rice and crispy appalams ;)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Chopped Drumsticks (2) or 1 cup of chopped mixed veggies (Chow Chow,Green Peas,Carrot,Cabbage)
• 1 cup Toor Dal
• a pinch of Turmeric powder
• 1 tsp split Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Oil/Ghee
• Asafoetida
• Curry Leaves - 4 to 5
• Finely chopped Coriander leaves for garnish
• Salt to taste

To Roast and Grind:

• Grated Coconut - 1 tbsp
• Pepper corns - 1 tsp
• Red Chilies - 3 to 4
• Jeera - 1 tsp
• Urad Dal - 1 tsp

Preparation:

1. Pressure cook the Toor dal,a pinch of turmeric powder & Salt along with enough water.Cook it till the Dal is mashed properly.
2. Also cook the veggies/drumsticks till soft and keep aside
3. In a tsp of oil , roast all the ingredients listed till slightly brown.Allow it to cool and grind them together into a fine paste.
4. Mix the cooked veggies with the dal mixture, add the ground paste to this and allow everything to boil.Add more salt and water, if required.
5. Season with Mustard , Urad Dal and Curry Leaves in a bit of Ghee/Oil.

Variations : You can also make this recipe with Moong dal instead of Toor Dal. Adjust the amount of pepper corns and Red chilies based on the spice level required.

Vendakkai Morkozhambhu (Buttermilk Curry)

'Morkozhambhu' is a buttermilk curry recipe popular in Kerala.This recipe is a yummy combination of buttermilk and coconut.This is easy to make and can be eaten with Rice and any fried vegetable.However, the best combination for Morzhambhu is usually Paruppu Usuli!

This dish has many versions to it.I am sharing the version i think is the best of all :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Buttermilk - 3-4 cups (or Sour curd)
• Oil - 2 tbsp
• Cumin seeds (Jeera)  - 1 tsp
• Raw Rice - 1 tsp
• Toor Dhal - 1 tsp
• Coriander Seeds - 1 tsp
• Green Chillies - 3-4
• Ginger - a small piece
• Garlic - 1 or 2 (Optional)
• Coconut - 1 small cup
• Mustard seeds - 1 tsp
• Ladies Finger(Okra) - 8-10
• Turmeric Powder -  a pinch
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak the raw rice,Toor dhal,Coriander seeds and Jeera in water for 10 mins.
2. Now add coconut,green chillies,ginger to this soaked mixture and grind it into a fine paste.
3. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves,a little salt and allow it to splutter.
4. Add the chopped Ladies Finger to this and allow it to cook for sometime till it turns crispy. Dont over fry it. Keep aside.
5. To the buttermilk, add a little tumeric powder, a pinch of asafoetida and salt to taste.Add water,if required and allow it to simmer for 2- 3 mins.
6. Now add the fried Ladies Finger to the buttermilk mixture.
7. Then add the ground paste to this and allow the mixture to blend well.
8. Serve with Rice or Sevai.

Variations -

1.Red Chillies can also be used instead of Green Chillies.

2.You can also add some Garlic cloves while grinding.The authentic recipe does not use Garlic. I tend to use it because it gives a nice flavor to the dish.

3.Instead of Ladies Finger, we can also use Pumpkin,Tomatoes,Onions,Small Bondas to make this curry.

Potato Fry

Vethakozhambu

'Vethakozhambhu' is a very traditional and authentic South Indian (Tamil) recipe.Though I prepare a variety of other South Indian recipes,my all time favorite is of course this.The interesting part of this dish is the variety of ingredients that can go into the making of it, ranging from vathal/appalams to veggies!

This is a great dish and easy to make.Getting the right consistency while making this dish is important...and it does taste much better the next day !

I have tasted many versions of this dish,but this method is by far the best :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• Tamarind extract - lemon sized tamarind ball soaked in 3 cups of water
• Rice flour - 2 tsp
• Oil - 4 tbsp (preferably Gingelly Oil)
• Mustard seeds - 1 tsp
• Fenugreek(Methi) seeds - 2 tsp
• Onions - 1 finely chopped
• Use any combination of the following - Manathakkali (Black nightshade) or Sundakkai(Turkey Berry) or any other vathal,appalam pieces,Lady's finger,Drumstick,Brinjals,Tomatoes,Garlic or even small onions.
• Sambhar Powder - 2 tbsp
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak tamarind in 2 cups of water and take the extract.Should not be too watery.Keep aside.
2. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves and allow it to splutter.
3. Add the methi seeds and the chopped onions at this stage.
4. Once the onions are cooked well, add the other items(Vathal/appalam or veggies) and cook for a couple of mins.
5. Now add 2 tbsp of Sambhar powder and cook for a few mins till the raw smell disappears.Dont overcook it.
6. When done,pour the tamarind extract to this and allow to boil.
7. Add water,if required and salt to taste.If you are using any of these vathals,be a little cautious when adding the salt,since vathals already have salt in them.
8. Allow the mixture to blend well and switch off the gas when it starts to thicken until the right consistency is reached.
9. Serve with hot rice,a spoon of ghee and some appalam...yum!!

Variations -

1.Some people add a little bit of Jaggery while making this.It gives a sweet,tangy taste.

2.You can also add the sambhar powder after adding the tamarind extract. I usually add it before so that the ingredients get the flavor into them.

Eggplant Gotsu (Kathrikai Gotsu)

You cannot but think of Gotsu when you talk about Pongal and vice versa.Though coconut chutney and Sambhar are also a good combination,nothing beats this pair.So after posting the recipe for Ven Pongal,can the Gotsu recipe be far behind?

It is often called “Kathrika Gotsu”. I like this recipe for the tangy flavor combined with the taste of ginger . This recipe goes well with Rice and Idli/Dosas too. I learnt this from my mom who has been making it the authentic way. Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Brinjals,finely chopped
• 2 Medium sized Tomatoes,finely chopped
• 1 Medium sized Onion,finely chopped
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 2 tsp Sambhar Powder
• Tamarind extract 1 cup
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dhal
• 1 tbsp Oil
• Finely chopped Coriander leaves for garnish
• Curry leaves
• Salt to taste

Preparation:

1. Soak tamarind in water and take the extract and keep aside.
2. In a heavy bottomed vessel,add some oil.Add mustard seeds,urad dhal,ginger,green chillies,curry leaves,asafoetida and saute till it splutters.
3. Now, add asafoetida,chopped onions,tomatoes and saute for 2-3 mins.Once the raw smell disappears, add the chopped brinjals and turmeric powder.
4. To this,add the tamarind extract along with water and salt to taste.
5. Add 2 tsp of Sambhar Powder,for an extra authentic flavor.(You can skip this if you like it too tangy)
6. Simmer until it boils well.Garnish with chopped coriander leaves.Serve Hot.

Ven Pongal (Spicy Pongal)

Ven(White) pongal is a popular dish in most South Indian homes and is typically served as a special breakfast mostly on festive days. The aroma of spicy hot pongal served with ghee....yumm!! This is one of my favorite breakfast menu items and is a healthy combination of rice and moong dal.

I have been wanting to post this recipe for quite sometime now.There can be no better time to share this recipe than on the eve of Thai Pongal or Sankaranthi festival! 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Raw rice - 1 Cup
• Moong Dhal - 1/2 Cup
• 2 tsp Black Pepper Corn
• 2 tsp Cumin(Jeera) seeds
• 1/2" Ginger,finely chopped 
• Curry leaves - 10-20
• a pinch of Asafoetida(Hing)
• Ghee - 4-5 tbsp
• Salt to taste
• Cashews 10-15 (broken) for garnish

Preparation:

1. In a vessel,Dry roast the moong dhal lightly for a couple of mins and keep aside
2. Heat Oil/Ghee in a pressure cooker,add the pepper corns,cumin seeds,curry leaves and allow it to splutter.
3. To this add the finely chopped ginger and a pinch of asafoetida and saute.
4. In the same pan, add the roasted moong dhal and washed rice to it.
5. Add salt and 5-6 cups of water and simmer until it cooks.
6. Fry the cashews in ghee and add it to the cooked Pongal and serve hot with a spoon of ghee.It tastes great with coconut chutney and sambhar to go along with it, it tastes best with Gotsu :)

Chef's Tip:
To get the exact taste,the rice to dal proportion is usually 1: 1/2. Add water accordingly such that the rice & dhal cooks very well... for 1.5 cups (1 cup Rice + 1/2 cup Dhal), add 5 cups of water.

Tomato Garlic Rasam

Rasam is something that never comes easy to everyone.Though its one of the most easiest recipe,most of us would fail in meeting the right consistency.And this particular recipe is for Tomato Garlic Rasam. There could be days when you run out of tamarind and wonder how to make a rasam without it.

This is a rasam that does not require any tamarind,but also has a great flavor and is quite easy to make.No one can go wrong making it :)

Time:Making time (15 mins)

Difficulty level: Easy 

Ingredients:

• Tomatoes - 2 medium sized 
• Garlic - 3 to 4 flakes
• Ginger, a pinch ~ optional
• Red Chillies - 2 to 3
• Jeera - 1 tsp
• Black Pepper - 1 tsp
• Coriander seeds - 1 tsp
• Rasam Powder - 1 tsp ~ optional
• Salt to taste
• Curry leaves and Coriander to garnish

For Seasoning,

• Mustard seeds - 1 tsp
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Cut the tomatoes into pieces and put it in a mixer.
2. Peel the skin of the Garlic pods and add it along with the tomatoes.
3. To this, add the Jeera,Black pepper,Coriander seeds and Red Chillies.
4. Add a little water and grind all the ingredients together.
5. To this mixture, add some more water,a pinch of asafoetida,salt to taste and allow it to simmer for a while until the raw smell disappears.
6. For the tadka,add a spoon of ghee,jeera,mustard seeds and a few curry leaves and allow it to splutter.Add this to the Rasam mixture.
7. Finally, add the chopped coriander leaves for the garnish.