Okra Masala

Servings - 3
Ingredients

• 1½ tbsp oil
• ⅛ tsp asafetida powder
• ½ tsp mustard seeds
• ½ tsp urad dal
• ⅔ cup chopped onion
• ½ cup chopped tomato
• ½ tsp turmeric powder
• ⅔ cup tomato puree
• ½ tsp chili powder
• 1 tbsp coconut flakes
• ¾ tsp salt

Directions

• Heat the oil in a saucepan and once it is hot add mustard seeds, urad dal and fry for 30 seconds.
• Add onion and saute for 2 minutes. 
• Add tomato and saute for 2 minutes.
• Add turmeric powder, chili powder, and saute for 1 minute. 
• Add tomato puree and cook for 2 minutes. 
• Add chopped okra and fry for 2 minutes, then reduce the heat, cover and cook for 10 minutes . 
• Add coconut flakes and switch off the heat and cover the pan and serve after 2 minutes.

Chicken Briyani

Serving - 7 

Ingredients

• 2 cups basmati rice
• 3½ cups water
• 500 g chicken thigh
• 1 cup chopped onion
• ¾ cup chopped tomatoes
• 4 serrano pepper ( Green Chili)
• 1 tbsp garlic paste
• 1 tsp ginger paste
• 2½ tbsp oil
• 2 tbsp chopped mint
• 1 cinnamon stick
• 5 cloves
• 1 bay leaf
• ½ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• 1½ tsp salt

Directions

• Wash the rice and soak them with water for 10 minutes and drain the water. 
• In a saucepan add 2½ tbsp of oil , once it is hot add cinnamon stick, cloves and bay leaves. 
• Let them fry for a minute. 
• Add garlic paste,ginger paste, chili ( cut them in cross wise) let them fry for a minute. 
• Add chopped onion and fry until it turn light brown color. 
• Add chopped tomatoes and fry for 2 minutes. 
• Add chicken pieces , salt, turmeric powder, chili powder, coriander powder and garam masala and mix well, cover the pan and cook for 5 minutes. 
• Add rice and fry for a minute and add water and mint and mix well and taste the liquid if you want add more salt and chili. 
• Cover the pan, let the boil in high flame, once it is started to boil reduce the flame, let them cook for 10 minutes and switch off the flame and leave it for 5 minutes. 
• Open the lid and mix well and serve hot with or without raita.

Spinach Sambar

Servings - 3

Ingredients

• 1/2  cup lentil
• 1/2 tsp turmeric powder
• 1 tsp oil
• 2/3 cup chopped onion
• 1 tomato
• 1 cup chopped spinach
• 1/2 tsp mustard
• 1 tbsp dry chili
• 2 tbsp tamarind paste

Directions

• Cook the lentil with 2 cups of water,until lentil become cream like paste. 
• If needed add more water.
• In a separate pan heat the oil, once its hot put mustard seed and cover the pan, until it pops.
• Add chopped onion and chili and fry until onion is tender. 
• Add chopped tomatoes fry for 2 minutes.
• Add chopped spinach ,turmeric powder and salt and cook for 2 minutes then add cooked lentil, let them cook for 7- 8 minutes. 
• Add tamarind paste and cook for 2 minutes. 
• Serve with rice.

Bitter Gourd fry ( Bitter Melon fry)

Serving- 4
Ingredients

• 4 tbsp oil
• 1/4 tsp mustard seed
• 1 tsp split peas
• 1/4 cup chopped onion
• 300 g finely chopped bitter melon (bitter gourd)
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1 tbsp coconut flakes

Directions

• Heat the oil in the pan, once oil is hot add mustard seed and split peas.
• Let them fry for 30 seconds or until mustard seeds pop and split peas become golden color.
• Then add chopped onion fry until onion become tender. 
• Then add chopped bitter gourd(bitter melon) , chili powder,and salt and fry in medium heat until bitter gourd is tender, about 10- 15 minutes. 
• Then add coconut flakes and remove from heat.  

Plain Dosa

Servings - 20
Ingredients

• 1 cup long grain  rice
• 1/4 cup lentils
• 1/2 tsp. fenugreek seed
• 2 tbsp salt
• 4 tsp oil

Directions

• Wash the rice and dal separately . 
• Add plenty of water to rice and dal.
• In a separate bowl put methi seeds and water. 
• Allow to soak for 7-8 hours or overnight. 
• Drain all the water from rice and dal.
• Grind to a paste by adding little water. 
• Rawa -like grains should be felt in the batter. 
• Add salt and mix well. 
• Keep aside in a warm place for 8-10 hours. 
• If need add more water to the batter. 
• The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well. 
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a 1/4 tsp oil over it. 
• Remove with spatula when its crisp. 
• Serve hot with chutney and / or sambar. 

Cauliflower kootu

Serving - 4
Ingredients

• 1/2 cup lentils { moong dal or thoor dal}
• 1/2 tsp turmeric powder
• 1 tbsp oil
• 1 tsp curry leaves powder
• 1 tsp mustard seed
• 80 g chopped onion
• 1 tbsp ginger paste
• 1 tsp finely chopped green chili
• 350 g cooked cauliflower
• 1/2 tsp cumin powder
• 1 tsp salt
• 2 tbsp coconut flakes
• 3 cups water 

Directions

• Boil the lentils with 3 cups of water. 
• In the meantime steam the cauliflower.
• In a separate pan heat the oil, add onion, ginger and chili and fry for 2 minutes or until onion is tender, then add cauliflower and fry for 2 minutes. 
• Then add lentils, salt and cumin powder cover and cook for 5 minutes .
• Then add coconut flakes and cook for a minute, then tasty kootu is ready. 
• Serve with Rice or Chapathi.  

Aracha pavarkkai kuzhambu

Servings - 4

Ingredients

• 100 g bitter gaurd
• 1 cup chopped onion
• 3 garlic cloves
• 1tbsp sugar
• 1/2 cup tamarind pulp
• 1/2 tsp mustard seed
• 2 1/2 tsp cumin seed
• 1/4 tsp methi seed
• 2 tbsp coriander seeds
• 1 tsp black peppercorn
• 2 tsp oil

Directions

• In a pan heat oil and add mustard, 1/2 tsp cumin seeds, methi seeds and fry for 30 sec. 
• Add 1/2 cup chopped onion and fry for 2 minutes.
  Add Garlic, fry for 30 seconds, then add bitter gourd pieces (cut into round ) and fry till they turn soft. 
• Then add the paste{ fry with 1/2 tsp oil - 1/2 cup chopped onion, coriander seeds, 2 tsp cumin seeds, pepper then blend to a smooth paste} & salt and mix well . 
• When it is boiling add the tamarind pulp and close the lid and cook for 10 minutes . 
• Then add sugar and cook for 1 minutes.
   

Paola's Chicken Soup

Ingredients

• 100 g chopped turnip
• 100 g chopped carrot
• 100 g chopped celery
• 300 g cooked rice
• 400 g chicken
• 1/2 tsp oregano
• 3/4 tsp salt
• 1/2 tsp pepper
• 3 cup water

Directions

• Put everything in the pot bring them to boil.
• Once it is starting to boil, reduce the heat and cover the pan and let them cook for 30 minutes or until chicken is tender.

Thanks to our dear friend Paola for sharing this tasty and healthy recipe.

Mint Chutney

Ingredients

• 1 cup fresh mint
• 1/2 cup chopped onion
• 1 roma tomato
• 1 tbsp tamarind pulp
• 2 red pepper
• 1/4  cup split chickpeas
• 1 tbsp salt
• 1 tsp oil

Directions

• Heat oil in the pan, once oil is hot put red pepper and chopped onion and fry until it is tender. 
• Once it is done, add chopped tomato and fry for 3 minutes. 
• Add mint and fry for 2 minutes, then add tamarind pulp and split chick peas and cover the pan with a lid. 
• Switch off the stove and let it cool down for 5 minutes. 
• Blend it to a smooth paste by adding water.