Friday, July 31, 2015

Egg kothu chapathi

We all like egg kothu parotta, which is a popular dish in Tamilnadu. Since parotta is prepared using all-purpose flour it is not good for health. As a healthy alternative I tried egg kothu chapathi. I added capsicum to it for healthier version. It is easier to prepare and also you can also use the left over chapathis.  This is a delicious, healthy and filling dish. You can make this on days when you want something else instead of the regular chapathis and curry, definitely better than the original kothu parotta.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins

Oil – 1 tbsp
Cinnamon – 1 inch piece
Cloves – 1
Cardamom – 1
Curry leaves – 1 spring
Onion – 1 chopped
Ginger garlic paste – 1 tbsp
Bell pepper / Capsicum – 1, chopped
Red chili powder – 2 tsp
Eggs – 3
Chapathi – 10
Salt to taste
Mint leaves
For Grinding:
Tomato – 1, chopped
Coconut – ½ cup, shredded
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp
Garam masala – 1 tsp

1. Heat oil in a non-stick skillet, Add tomato and saute until mushy. Add coconut to it and fry for 5 to 6 minutes.
2. Grind this along with fennel seeds and poppy seeds into a fine paste. Add the paste in a non-stick skillet along with garam masala, salt and saute for a minute.
3. Add water to the gravy and allow it to boil. When oil start to separate, switch off and set aside.
4. Now heat oil in a pan, add cinnamon, cloves, cardamom and curry leaves. Add onion and saute until it turns translucent.
5. Add capsicum and saute for a minute. Add red chili powder, salt and fry until raw smell disappears.
6. Crack open and add eggs to it and mix well. Add the chapathi pieces and mix well.
7. Add the salna and mix well. Finally add chopped cilantro and mint leaves.

Thursday, July 30, 2015


Avial is a popular South Indian side dish. Steamed vegetables flavored with coconut, curd and other spices. It is a pretty flexible recipe. Use any vegetable you want. Avial recipe very from region to region and home to home. Some may like the taste of adding curd, some may not. Some want it dry and few will prepare in the form of gravy. Anyway, the basic ingredient for avial is lot of veggies evenly cut and cooked. Tempering with coconut oil enhances the taste of avial.
Avial is originated from Kerala, It is a main dish served at the special day called Onam. The recipe is healthy and easy to prepare in home.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

Brinjal – 1 cup, cut lengthwise
Drumstick – 1 cup, cut lengthwise
Potato – 1 cup, cut lengthwise
Carrot – 1 cup, cut lengthwise
Beans – 1 cup, cut lengthwise
White pumpkin – 1 cup, cut lengthwise
Raw banana – 1 cup, cut lengthwise
Raw Mango – ½ cup
Curd - 2 tbsp
Salt to taste
For Grinding:
Coconut grated – 1 cup
Green chili – 5 to 6
Cumin seeds – 1 tsp
Shallots – 1
Garlic pod- 1
For tempering:
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 spring

1. Take all vegetables in a heavy bottomed vessel, add in water. Cover with a lid and bring it to a boil. Simmer it till the veggies are half cooked.
2. Add raw mango and salt, cook till the veggies are completely cooked.
3. Grind the ingredients given under grinding into a coarse paste.
4. Heat oil in a vessel, temper with the ingredients under “for tempering”. Add the grounded paste and saute till the raw smell disappears.
4. Now add the cooked veggies and mix well. Add curd and Cook for 5 mins and serve hot.

Tuesday, July 28, 2015

Moringa leaves lentil pancake / Murunga keerai adai

We all know that Moringa leaves /drumstick leaves / murunga keerai have numerous health benefits.  I have tried healthier version of adai. Adai is a south Indian dish prepared by combining dal, rice and spices. To make it more nutritious and tasty, I have added Moringa leaves /murungakeerai / drumstick leaves.  Drumstick leaves is the most nutritious of all greens. If you are looking for a healthy, filling, delicious dinner or breakfast try this recipe.

Nutrition facts:
Researchers have stated that the nutritional value of the leaves is equivalent to 7 times the vitamin C in oranges plus 4 times the calcium in milk plus 3 times potassium in bananas plus 2 times the protein in milk plus 4 times the vitamin A in carrot.

Prep time: 4 hours for soaking + 20 minutes
Cook time: 10 minutes
Total time: 4 hours 30 minutes
Bengal gram dal / Chana dal – 2 cups
Rice – 1 cup
Red gram dal / Toor dal – 1 cup
Black gram dal / Urad dal – 1 cup
Green gram dal / Moong dal – ¼ cup
Dry Red chilies – 6
Garlic pods – 4
Ginger – 1 inch piece
Asafetida – a pinch
Onion – 1, chopped
Moringa leaves / Drumstick leaves / Murunga keerai – 1 bunch
Ghee – 1 tbsp
Gingelly oil – As required
Mustard seeds – 1 tsp
Curry leaves – 1 spring
Salt to taste

1. Separate the drumstick leaves / Murunga keerai from stem. Wash it thoroughly and keep aside.
2. Soak the rice and dal for 4 hours along with dry red chilies. Drain the water and grind along with dry red chilies, garlic, ginger, asafetida and salt in a thick batter.
3. Heat ghee in a skillet, Add drumstick leaves and saute for 5 minutes. Add those leaves to the batter.
4. Heat oil in the same skillet, temper with mustard seeds and curry leaves. Add onions and saute until translucent.
5. Add it to the batter. Add water if required, to make the batter little thin. It should be thicker than the normal dosa batter.
6. Heat Dosa tawa , grease it. Pour a ladle of batter in tawa and spread evenly. Cook on a medium flame on both sides till it turns golden brown.

Thursday, July 23, 2015

Bread pudding / Bread halwa

The yummy mouthwatering bread halwa is a quick sweet dish prepared from bread pieces and milk. It is extremely easy to prepare that even beginners can rock it. A melt in mouth dessert that is easy to make for any special occasion.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins

Bread – 8 slices
Ghee – ½ cup
Milk – 2 cup
Sugar – ½ cup + 3 tbsp
Almonds – few
Cashew nuts – few
Cardamom – 3

1. Cut the bread into tiny pieces. Heat ghee in a heavy bottomed skillet.
2. Add the bread pieces and roast it to golden brown on a low heat.
3. Boil milk with sugar and add it to roasted bread. Put the flame to low and cook. Mash the bread as it becomes soft.
4. Fry few cashews and almonds in ghee and add to the halwa.
5. In a pan heat ghee, add 3 tbsp sugar and allow it to melt to form a caramel.
6. If you want you can add food color to it.
7. Add that caramel to the halwa and stir continuously till the oil oozes out.

8. Serve hot or refrigerate it and serve cold.

Tuesday, July 21, 2015

Pan fried Salmon with Grilled Onions

Salmon fish fry with Indian spices is a delicious combo served as a side dish. This is very easy to prepare and tastes great. You can use this fish fry recipe to make any fish fry. We all know that salmon is one of the best fish which is healthy and nutritious. Consuming salmon is said to protect us from various diseases related to heart , eyes and also our nervous system. The rich Omega 3 fatty acids found in th fish, plays an important role in protecting our body from several diseases and infections. The taste of this fried fish when combined with grilled onions gives a different taste. If the following recipe appeals you, then do give a try someday, and let me know how it turned out for you.

Nutrition facts:
All types of salmon provide a good source of high quality protein and the heart healthy omega 3 fatty acids. Salmon is a good source of variety of vitamins and minerals. It is also a good source of calcium.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Salmon – ½ lb
Ginger garlic paste – 1 tsp
Chili powder – 1 ½ tsp
Turmeric powder – ¼ tsp
Pepper powder – ½ tsp
Salt to taste
Lime juice
Onion – 1

1. Marinate the fish with a lime juice and set aside.
2. Mix all the spices, ginger garlic paste and salt to make a thick paste.
3. Marinate the fish with masala paste and set aside for 30 mins.
4. Heat oil in a Non-stick skillet, cook the marinated salmon for about 15 minutes on both sides.
5. Remove from the skillet. Fry the onions in the same oil, add some salt to it.
6. Saute till it turns translucent and sere with fried Salmon.

Monday, July 20, 2015

Kottayam style fish curry / Meen Vevichathu

Fish curry is a common recipe in South India and in the coastal regions. The texture of this fish curry is very smooth, tastes tangy and is best when eaten with white rice.  This recipe looks so simple and it will be done just in 20 minutes.  Kottayam style fish curry tastes delicious, full of flavor, packed with nutrients and easy to make. This Kottayam style fish curry is known as Meen vevichathu. Red Kashmiri chili powder is another important to give the curry its bright red colour. It makes a great meal choice to feed the family and makes perfect dinner on cold wintery night.

Nutrition facts:
I used Tilapia fish in this Kottayam style fish curry.  So I am going to share the nutrition facts of tilapia fish.
There are 27 calories in one ounce of Tilapia. It contains 0.49g of fat, 0g of carbs and 5.69g of protein.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Coconut oil
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Curry leaves
Crushed Ginger and garlic – 11/2 tsp
Shallots – 10 - 13
Kashmiri red chili powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Tamarind – small lemon size
Tilapia fish fillets – 2

1. Soak tamarind in water for 10 minutes. Mix the spice powder in coconut oil or water and make a paste.
2. Heat oil in a Non-stick pan and splutter mustard and fenugreek seeds. Add crushed ginger garlic paste and stir for 2 minutes.
3. Add shallots and curry leaves, saute till it becomes translucent. Add the masala paste, salt and fry till the oil leave the sides.
4. Add tamarind extract, fish pieces and enough water. Cook till the fish is done and gravy becomes thick. Serve with white rice.

Friday, July 17, 2015

Paneer Pav bhaji/ Cheese Pav bhaji

Pav bhaji is a delicious fast food in India. It is one of the famous street foods in Mumbai. This recipe has lots of Indian flavors and spices. Pav is buns and bhaji is the mixed spicy vegetables. Today we are going to see the recipe of paneer pav bhaji. This paneer pav bhaji is a treat for the people who love the taste of paneer. Try this in home and everyone in the family would love this.

Nutrition facts:
There are 179 calories in 1 sering of pav bhaji. It consist of 0.51g of fat and 41.4 g of carbs. It also has 5.97g of protein.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Butter – 1 tbsp
Cumin seeds – 1 tsp
Onion – 1, chopped
Ginger garlic paste – 1 tbsp
Green chillies – 3, chopped
Tomato – 1, chopped
Red chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Garam masala – ¾ tsp
Pepper powder – ½ tsp
Green bell pepper – 1, chopped
Potatoes – 3 (boiled and mashed)
Green peas – 1 cup (boiled)
Paneer/Cottage cheese – ½ cup, shredded
Pav buns – Toasted with butter
Chopped onion, green chili, cilantro for garnish
Lemon wedges
Salt to taste
Enough amount of water

1. Heat butter in a non-stick skillet. Temper with cumin seeds, Add onions and saute till it turns translucent.
2. Add ginger garlic paste and green chilies, Fry till the raw smell disappears. Add tomatoes and sautetill it turns mushy.
3. Add all the spice powders and fry till it mix well. Now add green bell pepper and saute for about 5 to 6 minutes.
4. Add the mashed potatoes, green peas and paneer and enough amount of water. Keep on stirring and let the masala simmer for 12 to 15 minutes.
5. When done, garnish with cilantro. Serve with chopped onions, green chilies and lime.
6. Serve with butter toasted pav buns.

Thursday, July 16, 2015

Crab soup/ Nandu rasam

Crab soup /Nandu rasam is very healthy and high rich in protein.  Like other non veg dishes, Crab soup is also a mouth watering one. It’s a south Indian soup, peppery and hot, sour, nourishing. It can be strained and enjoyed in a bowl or served over a bowl of hot White rice. This hot crab soup is perfect to have on rainy day. This crab soup is a good medicine for cold and it works wonder to clear flu and fever.

Nutritional facts:
Plain steamed crab meat is one of the healthiest foods you can eat. For a minimal amount of calories, you get lots of protein, a multitude of minerals and several B vitamins. It contains just 82 calories per 3-ounce serving.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Crushed garlic – 1 tbsp
Shallots – 15, chopped
Green chilies – 3, chopped
Tomato – 1, chopped
Cumin powder – 1 tsp
Pepper powder – ½ tsp
Red chili powder – 2 tsp
Coriander powder – 1 tsp
Coconut milk – ½ cup
Crab legs – 4
Salt to taste
Cilantro - few
Enough amount of water
For Tempering:
Oil – 3 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Pepper seeds – 1 tsp
Cinnamon – 1 inch stick
Cloves – 2
Cardamom - 2
Red chilies – 4
Curry leaves – 1 spring
For making paste:
Green chilies – 3
Curry leaves – 5 - 6 leaves
Poppy seeds – 1 tsp
Pepper seeds – ½ tsp
Cumin seeds – ½ tsp
Cashews – 5
1. In a Pressure cooker, Heat oil and temper with the ingredients listed under “For tempering”.
2. Add garlic, shallots and saute till it turns translucent. Add green chilies, tomato and saute till it turns mushy.
3. Add the grounded paste and fry till the raw smell disappears. Add all the spice powder and mix well.
4. Add coconut milk and enough amount of water.
5. Now add crab legs and salt. Cover the cooker lid and cook for 1 whistle.
6. Garnish with cilantro and serve hot.