Pavaka Sadham(Bitter Gourd Rice)

Ingredients:


Cooked rice
Bitter gourd finely chopped -1 big ( the smaller ones are more bitter than the bigger)
Mustard seeds -1tspn
Turmeric powder -1tspn
Red chili powder -1tspn
Coriander powder -2tspn
Tomato -1 small
Onion -1 big finely chopped
Oil -2tblspn
Salt to taste

Method:

  In a frying pan heat oil and add mustard seeds.When the mustard splutters add chopped onions.Saute the onions for 2minutes and add the chopped bitter gourd.To this add turmeric powder,red chili powder,coriander powder and salt.Saute this for 3 minutes.Add the chopped tomato.In a low flame stir occasionally  for every 4 minutes until it is cooked well.At this stage add the cooked rice.Stir them well.Serve it hot with rice crackers.

Benefits of bitter gourd :


It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.
It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
It improves energy and stamina level.
Improves eye sight.
It helps to build immune system and increase body resistance against infection.

Jeera Rice

Ingredients:

Basmati Rice
Jeeragam/cumin seeds
Ghee
Bay leaf
Cinnamon stick
Salt

Method:

Soak rice for 30 minutes.For 1 cup of rice add 2 cups of water.To this add 3-4 tspns of cumin seeds,1tblspn of ghee,bay leaf,cinnamon stick and salt. Cook it in the rice cooker.Simple and delicious jeera rice ready.Serve hot with spicy shrimp masala.

Note: 

Cumin seeds are rich in iron.
It also boosts the power of the liver's ability to detoxify the body.
It is good for digestive disorders.
It can help with flatulence, indigestion, diarrhea, nausea, morning sickness, and atonic dyspepsia.
Cumin is also said to help relieve symptoms of the common cold due to it’s antiseptic properties.

Shrimp Biriyani

Ingredients:
Basmati rice
Ghee
Shrimp
Oil
Cloves
Black cardamom
Javetri(mace)
Turmeric
Bay leaf
Cinnamon stick
Ginger garlic paste
Green chillies
Mint 
Onion
Saffron
Little orange colour (kesar powder mixed in water)
Coriander powder,
Chilli powder,
Garam masala
Yogurt


Marinate Shrimp with
       turmeric powder,chilli powder,coriander powder,salt &oil.( marinate for 45 mintues).

Method:


Soak basmati rice for 30 minutes.
Add little oil,salt,bay leaf and cinnamon stick to the rice and cook till it is 90% done.When it is done keep it aside.
In a dutch oven/deep pan add little oil and ghee.
Fry the marinated shrimp and keep it aside.
To the left over oil add bay leaf,cinnamon stick,cloves,black cardamom,javetri(mace) ,ginger garlic paste,sliced green chilies and onions. Fry the onions till they turn light brown. Once the onions turns light brown add yogurt,mint leaves and the fried shrimp.Check for salt. Add cooked rice.Sprinkle little saffron and  colour on top.Cover the dutch oven with the lid.Leave it for 3 minutes under low flame.Serve it with raita.

Bear in mind that you should conduct yourself in life as at a feast.Epictetus (55 AD - 135 AD)

Medhu vadai

Ingredients:


Urud dhal soaked for 8hrs
Finely chopped onions
Green chilies
Crushed pepper
Asafoetida
Salt to taste

Method

   Grind the urud dhal coarsely.Beat the batter with hands to cause aeration so that the vada will be soft and fluffy.Add chopped onions,green chilies,asafoetida,salt and crushed pepper.Heat oil in a frying pan.Take little batter ;make into balls.Press it lightly on your palm  and make a little hole.Deep fry this in oil.Serve hot.

Chocolate cake

Ingredients:

• All purpose flour -1cup
• Sugar -1cup
• Eggs -3
• Butter
• Cocoa powder
• Baking powder

Method:

   Preheat oven to 350 degrees F. Grease and flour  cake pans. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside. In a separate bowl, combine the flour, baking powder and set aside.At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.Add the eggs, one at a time, beating well.Add the flour to the mixture.Add the cocoa mix.Stir them well. Pour the batter into the pan. Bake for 18-20 minutes or until a cake tester comes out clean.Cool it for 10 minutes. Invert the pan on racks and allow layers to cool completely before frosting.For frosting you can use ready to use  whipped cream/you can make your own frosting.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony".Fernand Point

Mash potato with gravy,Fried chicken and biscuit

                         Mash potato with gravy,Fried chicken and biscuit


Mash Potato Ingredients

• Potatoes -4 (peeled,washed and cooked)
• Milk -1/2 cup
• Garlic powder -1tspn
• Butter -2-3tspn

Method:

    Mash the cooked potatoes.Add hot milk,garlic powder and butter.Mix them well and serve with gravy.

Gravy ingredients:

• All purpose flour -1tspn
• Oil -3tspn
• Chicken broth 

Method:


   In a wok heat oil and add flour.Stir continuously until it turns light brown. At this stage add chicken broth and  stir until it turns to thicker consistency.Again add chicken broth and stir. keep adding the broth and stirring.Once it turns brown and semi-thick consistency turn off the stove.

Fried Chicken Ingredients:

• Chicken breast
• All purpose flour
• Egg
• Bread crumbs/panko
• Salt & pepper

Method:

Marinate chicken breast with salt and pepper.Leave it for an hour.In a pan heat oil.
Put the chicken breast piece into the  flour mix(add salt and pepper (red chilly powder optional) to the flour).
Then dip it in the egg and finally into the panko.Fry this piece in oil until it turns crispy.

Biscuit Ingredients:

• Milk -1cup
• Bisquick Flour -2cups
• Garlic powder -1tspn
• Parsley flakes
• Butter
• Cheddar cheese

Method:

     For 2cups of bisquick flour add 1cup of milk.To this add cheddar cheese,butter,parsley flakes and garlic powder.Mix well.
     Cover the baking pan with aluminium foil and spread butter on top of it. Using an ice cream scoop put the mixture onto the pan.
     Preheat oven for 450 degree.Bake the biscuits for 10 minutes.Once it is done brush the biscuits with little butter and serve.

Eating is always a decision, nobody forces your hand to pick up food and put it into your mouth.

Albert Ellis, Michael Abrams, Lidia Dengelegi, The Art & Science of Rational Eating, 1992

Ghee Rice

Ingredients:
Basmati rice
Onion-finely sliced
Bay leaf,cinnamon stick,cardamom,cloves and maze
Cashews & Raisins -Fried in ghee
Ghee

Method:

    Soak rice for 30 minutes. Add 2cups of water,salt to taste,ghee,bay leaf,cinnamon stick,cardamom,cloves and maze to the rice.Cook rice.In a frying pan heat ghee and add bay leaf and cinnamon stick.Fry finely sliced onions.When they turn translucent add this along with the ghee to the rice.Add fried cashews and raisins.Serve hot with spicy chicken gravy.

"Eat breakfast like a king, lunch like a prince, and dinner like a pauper.Adelle Davis (1904 - 1974)"

Potato masala

Ingredients:
Potatoes -4 chopped and cooked
Onion -1 thinly sliced
Oil -1tspn
Cumin seeds -1tspn
Green chilli -1or 2
Mustard seeds -1tspn
Turmeric powder -1tspn
Salt to taste

Method

In a soup pot heat oil and add mustard seeds.When the mustard splutters add cumin seeds.Add sliced onions and green chilli.saute them till they turn translucent.At this stage add the cooked potatoes,turmeric powder and salt.Add 1cup of water and stir occasionally until it turns to semi-thick consistency.Once it is done serve with dosai,poori or chappathi.

Coconut chutney

Ingredients:
Grated coconut -1cup
Green chilli -2
Mustard seeds -1 tspn
Oil -1 tspn
Roasted channa dhal -1tblspn
Ginger -chopped 1tspn
Salt to taste
Curry leaves

Method:

Grind grated coconut,green chilli,ginger and roasted channa dhal with water.Heat oil in pan;add mustard seeds.When the mustard splutters add curry leaves. Add this to the grounded mixture. Add salt and mix well.Serve with dosai or idli.

Dosai ,vadai and chutney

                Dosai

Ingrdients

Urud dhal 1cup(soak for 7hrs)
Rice flour 2cup
Baking powder 1tspn
Salt to taste
Oil

Method


Grind soaked urud dhal finely.Add 2cups of rice flour and baking powder.Mix well by adding water(use your hands to mix the batter).Leave it to ferment for 9hrs.
Heat pan and pour the batter.Swirl the ladle in concentric circles, to spread out the batter 

When the batter is fully spread, spray or drizzle a few drops of oil all over the dosa.Cover the pan with a lid.Cook on medium-high heat till the bottom side of the dosa becomes lightly brown.At this point, you can fold the dosa over in half, or roll it into rolls .

                                                      Coconut chutney


                                                      Potato masala


                                                      Medhu vadai

Payasam/pradhaman

Ingredients:

Split husked moong dhal
Jaggery (melted)
Coconut milk (In original pradhaman they take three different consistency of milk but I used canned coconut milk,it came out very delicious)
Ghee
Cashew nuts
Raisins
Cardamom
Coconut slices

Method:

     Dry roast 1 cup dhal in pressure cooker for few seconds and add 2 cups of water.Cook till it is soft(usually it takes 3 sizzling sound from pressure cooker).In a deep pan heat ghee ; fry cashews,raisins,coconut slices and keep it aside.In the left over ghee add cooked dhal and melted jaggery. In a low heat stir continuously to avoid the mixture sticking to the bottom of the pan.Stir till it reaches to a thick consistency, When it reaches to this consistency add coconut milk and ghee.Stir well in low heat till it boils.Now add another cup of coconut milk and let it boil.At this stage add crushed cardamom,fried cashews,raisins and coconut slices.Don't worry if they look more liquid,after leaving it for 30 minutes of resting they will reach to semi-thick consistency.

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal,”

Kadala Kootu

Ingredients:


Black chick peas -1/2 cup Soaked overnight
Yam/plantain -chopped into small pieces
Ginger
Green chillies
Salt
Turmeric powder
Red chili powder
Coriander powder
Grated coconut
Coconut oil
Curry leaves
Mustard seeds
Dried red chili
Small onions sliced



Seasoning:
In a pan heat oil, add mustard seeds .When the mustard splutters add red chili,curry leaves and sliced onions.Saute them till they are translucent.Add grated coconut and saute them until they turn light brown.

Method:
Pressure cook chick peas and yam with water,turmeric powder,green chillies,ginger,red chilli powder,coriander powder and salt.Once it is cooked add the seasoning.Give a gentle mix.Its a semi-dry preparation.

“Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.”
- Charles Pierre Monselet,French journalist

Pachadi

Ingredients:

• Golden cucumber
• Green chilies
• Salt
• Yogurt
• Grated coconut
• Mustard seeds
• Dry red chilies
• Curry leaves
• Grated ginger

Method:

Grind grated coconut,green chilies,grated ginger and mustard seeds.
Cook chopped cucumber in a shallow pan with water and salt.
Beat the yogurt with little water and add cooked cucumber.
Add finely chopped green chilies,salt and little grated ginger.
Add coconut mixture .
In a pan heat coconut oil and add mustard seeds. when the mustard splutters add dried red chili and curry leaves.
Add this to the yogurt.
Leave it overnight so that the flavors explode.Serve it as a side for rice.

“He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.” - Henry David Thoreau

Beetroot Halwa

           Beetroot Halwa




Ingredients:

• Beetroot ( peeled,washed and finely grated) 
• Ghee
• Cashew nuts
• Raisins
• Sugar 
• Milk

Method:


   In a shallow pan heat ghee.Roast cashews and raisins in ghee;keep it aside.In the left over ghee add grated beet root Saute for few minutes and add boiled milk.Cover the pan with lid and simmer well until the milk gets evaporated.At this stage add sugar and ghee (check sweetness and adjust it by adding more sugar).Stir constantly until the mixture achieves thick consistency.Add fried cashews & raisins. Serve hot.

                       All is well;when it ends with a delicious dessert.

Bittergourd Fry

Ingredients:

• Bitter-gourd - 1
• Red chili powder
• Turmeric powder
• Coriander powder
• Salt to taste
• Oil

Method:

Cut bitter gourd  into thin slices.Add red chili powder,turmeric powder,coriander powder and salt.Leave it for 30 minutes.In a frying pan heat oil.Fry bitter gourd in oil.Serve hot.

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”-Marcel Boulestin

Dhal Rice

Ingredients:

Toor Dhal -1cup
Raw Rice -1/4 cup
Tomato -1 small
Green chili -1
Turmeric powder-1tspn
Sambhar masala -1tspn
Mustard seeds

Asafoetida (perungayam)
Ghee -1tspn
Salt to taste



Method:

In a pressure cooker add 1cup toor dhal & 1/4 cup raw rice. 
Add 4 cup water,turmeric powder,sambhar masala,chopped tomato,green chili and salt.
Pressure cook it.
Once it is done, in a small pan heat ghee.Add mustard seeds and asafoetida (adding curry leaves & red chili gives more flavor).When the mustard seeds splutters add this to the rice . Serve with spicy potato masala/bitter-gourd fry.



“Life is so brief that we should not glance either too far backwards or forwards…therefore study how to fix our happiness in our glass and in our plate.”
- Grimod de la Reynière

Kerala Fish Curry

Ingredients:

Cleaned Tilapia (can use any fish)
Onion  -3 
Tomato  -1
Green chili  -2 large
Garlic clove -4-5
Kudam-puli (Indian garcinia) -2-3pieces (you substitute tamarind instead of kudam puli)
Turmeric powder
Red chili powder
Coriander powder
salt
Oil (prefer coconut oil)
Mustard seeds
Fenugreek

Method:

Heat oil and add mustard seeds.When they splutter add fenugreek and add chopped onions,garlic,green chilies.
Saute them for few seconds and add chopped tomato.
Add little salt and saute them for few seconds, 
when it is transparent add turmeric powder,red chili powder,coriander powder,kudam-puli,water and let it boil.
When it is boiling check for sourness and salt.If you need more/less sourness adjust it by adding/removing kudam-puli.
Now add the fish pieces and cover it with the lid.
Leave it cook in medium heat.Swirl the cooking vessel once in a while;avoid stirring as it might break the fish pieces.
Cook for 5-10 minutes until the thin coating of oil appears on the top.
Before turning off the stove add some coriander leaves (usually they use curry leaves, but here  its difficult to get fresh curry leaves so I go with coriander leaves).
Serve with rice.





MEDICINAL PROPERTIES of kudam-puli (Indian garcinia)
Plant pacifies vitiated vata, kapha, obesity, hypercholestremia, diarrhea, colic, ulcers, inflammations and hyperperspiration.
Useful part : Leaves, Dried fruits.  
Referred http://ayurvedicmedicinalplants.com/plants/705.html 

Eggplant masala gravy

Ingredients:

Eggplant
Onion chopped
Green chili sliced
Tomato chopped
Mustard seeds
Fenugreek
Cumin seeds

Sesame seeds

Oil

Turmeric powder

Red chili powder

Coriander powder

gingergarlic paste

Tamarind juice
Vinegar

Dry roast ingredients:

fenugreek, sesame seeds and cumin seeds. Dry roast these ingredients and grind them into powder.

Method:

In a wok heat 2-3 tblspn oil ,once the oil is hot add mustard seeds. Leave the mustard to splutter then add fenugreek.To this add chopped onion and green chilies, saute for few seconds and add gingergarlic paste.To this add sliced eggplant ,salt and tomatoes. Fry them until the eggplant is half cooked.At this point add turmeric powder,red chili powder,coriander powder and tamarind juice.Add little water and leave them to boil.Add little vinegar.Sprinkle the grounded masala and add coriander leaves & serve hot (goes well with biriyani).

"A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite.
Leo Tolstoy"

Chicken Biriyani

Ingredients:

• Basmati rice
• Ghee
• Chicken
• Oil
• Cloves
• Black cardamom
• Javetri(mace)
• Turmeric
• Lime
• Bay leaf
• Cinnamon stick
• Ginger garlic paste
• Green chillies
• Mint 
• Onion
• Saffron
• Little orange colour (kesar powder mixed in water)
• Coriander powder,Chilli powder,Garam masala
• Yogurt

Marinate chicken with
       turmeric powder,chilli powder,coriander powder,garam masala,green chilli,yogurt,gingergarlic paste,mint,salt &oil.( marinate for 45 mintues).

Method:

Soak basmati rice for 30 minutes.
Add little oil,salt,bay leaf and cinnamon stick to the rice and cook till it is 90% done.When it is done keep it aside.
In a dutch oven/deep pan add little ghee.
To this add bay leaf,cinnamon stick,cloves,black cardamom,javetri(mace) and add onions. Fry the onions till they turn light brown. Once the onions turn light brown add yogurt,mint leaves and the marinated chicken.Check for salt.Stir occasionally until the chicken gets cooked.When the chicken is done add the cooked rice.Sprinkle little saffron and  colour on top.Serve it with eggplant masala / raita.

"There is no sincerer love than the love of food.George Bernard Shaw"

     

Rava Laddu

Ingredients:

• Rava/sooji -1cup
• Sugar -1/4cup
• Cashew nuts
• Raisins
• Milk -1/2 cup
• Ghee

Method:

In a wok heat the ghee. Roast cashew nuts ,raisins and keep it aside.In the same wok roast rava for few seconds.Add sugar & milk.Add roasted nuts and grapes and make them into balls (make them into balls when they are hot).

                           "Life is uncertain. Eat dessert first.Ernestine Ulmer"

Green Peas/Channa masala

Ingredients:

• Dried whole green peas/ channa dhal
• Onion finely chopped
• Turmeric powder -1/2 tspn
• Red chilli powder -1/2 tspn
• Coriander powder -1tspn
• Sambar masala -1 tspn
• Corn flour -1 tspn (mix it with little water,used for binding)

Method:

In a pressure cooker add 1 cup of dried peas/channa dhal. Add 2cup of water.To this add turmeric powder,chilli powder,coriander powder,sambar masala & salt.Pressure cook the dhal.Once it is done open the lid of the cooker & add little corn flour mix.Add chopped onion (you can also sprinkle little lime juice) & serve hot .

"Sharing food with another human being is an intimate act that should not be indulged in lightly. —-M. F. K. Fisher"

Aapam

Ingredients:

Urud dhal - 1/2 cup
Rice flour - 2 cup
Baking powder - 1/2 tspn
Yeast - 1/2 tspn (mix it with water)
Salt

Method:

Soak urud dhal for 5hrs.Grind the soaked dhal.Add rice flour,baking powder and yeast. Leave this batter for 8-9hrs to ferment.The batter should not be thick so add water and salt.Pour this batter in a pan and make aapam.

"Cooking is like love. It should be entered into with abandon or not at all. —--Harriet Van Horne"

Capsicum Rice

Dry roast ingredients:

• Red chili
• Coriander powder
• Garam masala
• Mustard seeds
• Cumin seeds
• Urud dhal
• Peanuts

Ingredients :

• Cooked basmati rice
• Ghee/oil
• Mustard seeds
• Cumin seeds
• Red capsicum
• Green capsicum
• Onion

Method:

   Dry roast all the ingredients and grind them into powder(make it little crunchy).Heat oil/ghee in a wok and add 1 tspn mustard seeds, when the mustard seeds splutters add cumin seeds.To this add chopped onion and capsicum (both red & green).Saute them for few seconds, once the onion turns light brown add the masala powder. Add cooked rice to this & serve hot.

"The only time to eat diet food is while you’re waiting for the steak to cook. —Julia Child"

Mysore Chilli Chicken

  
   Ingredients 1:
       
               The chicken should be allowed to marinate for an hour with all the ingredients listed below.

• Boneless chicken pieces
• Turmeric powder                -1 tspn
• Red chilli powder                -1 tspn
• Coriander powder              -2 tspn
• Salt to taste
• All purpose flour                 -1 tspn
• Rice flour                            -1 tspn
• Ginger,garlic paste              -1 tspn
• Egg                                    -1

    Ingredients 2:

Oil -1 tblspn

Onion -1 Finely sliced

Green Chili -2 Sliced into halves

  Method 1 :

   Heat oil in a pan and once the oil is hot add the sliced onions and green chillies.Saute them for 2minutes and add the marinated chicken pieces..Saute until the chicken gets cooked.Add coriander leaves & serve.

 Method 2:

Fry the marinated chicken.Heat oil in a pan and once the oil is hot add the sliced onions & green chillies. Saute them for 2 minutes and add the fried chicken.Add little hot red sauce. Garnish with coriander leaves & serve.

" One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf "

All Recipes

Shrimp Biriyani

Chicken Biriyani

Eggplant Masala Gravy

 Mysore Chilli Chicken

Aapam

Capsicum Rice

Green Peas/Channa masala

Rava Laddu

Kerala Fish Curry

Dhal Rice

Bitter-gourd Fry

Beetroot Halwa

Pachadi

Kadala Kootu 

Chocolate cake

Dosai with potato masala,coconut chutney and vadai

Ghee Rice

Payasam

Mash potato with gravy,fried chicken and biscuit

Chicken Curry

Jeera Rice

Pavaka Sadham(Bitter Gourd Rice)

Capsicum Chutney

Khichadi

Sambhar

Sweet Pongal

Easy Potato Poriyal

Rasam Sadham

Shrimp Fried Rice

Spicy Potato Poriyal

Idly & Tomato Chutney

Egg Plant Chutney

Lemon Rice

Spicy Egg Masala

Mor Kulambu

Carrot Beans Poriyal

Mushroom Egg Thokku

Chicken balls 

Mushroom Curry

Pazham appam

Rava dhosai

Peanut Chutney

Tomato Rice

Green Gram(cherupayar) Curry

Chicken pakoda/pakora

Chilli Chicken

Mushroom Biriyani

Black eyed beans karakolambu

Heart Shaped Chocolate Cookie Cake

Kesari

Onion Kulcha

Mushroom Bajji

Strawberry Milkshake

Golden Fried Shrimp

Mushroom Kootu

Vanilla Cupcake With Butter-cream Frosting

Chocolate chip biscotti

Hot dog sandwich

Plain Chocolate Cake