Chilli Kothu Parotta

My hometown is Madurai  in  India.    There are so many dishes that are famous in my town- particularly Kothu Parotta, Biryani, Idli etc. Kothu Parotta literally means minced Parotta. This Kothu Parotta is a very famous road side food. Here I have prepared vegetarian Kothu Parotta with more vegetables. I have used frozen Kerala type flaky Parotta to save time.

Ingredients:

Left over Parotta                               3 no

Chopped tomatoes                           1 cup

Chopped Capsicum                          1 cup

 Grated Ginger                                1 tbsp.

Bay leaves                                     2 no

Cumin seed                                     ¼ tsp.

Snafu powder (Sombu)                    ¼ tsp. (optional)

Turmeric powder                               ½ tsp.

Kashmiri Chili Powder                      1 tbsp.

Pepper powder                                ¼  tsp

Pav bhaji Masala                               ½ tsp

Silted Green chilies                          4 no (Adjust the spicy level according to the   taste)

Red color                                     1/8 tsp.

Oil                                              2 tbsp.

Salt                                          to taste

Chopped Cilantro                          2 tbsp.

Method:

• Microwave the Parotta for 30 seconds, and then cut or tear it into small pieces.
• Heat the large wok, add oil and season with cumin seed, bay leaves.
• Saute the green chilies, ginger in it.
• Now add capsicum, and tomatoes. Fry for few second then add all masala powders and color.
• Fry them in a medium heat, till raw smell goes out.  
• Now add the shredded Parotta, and salt, toss to coat the masala.  
• Stir all the ingredients continuously for 5 minutes on a medium heat.
• Garnish with coriander leaves and serve hot with a squeeze of lime .
• Pachadi/Raitha can be served as side dish to this.

TIP:   Instead of parotta, you can use left over chapattis.

Cherupayar Payasam/Moong dhal Payasam

Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.

Ingredients

Green gram dal/ Moong dal                    – 1 cup

 Grated Jaggery                                   – 1 ½ cup

Mashed banana                                     -1 no

Very Thin Milk ( 3 rd milk)                      – 1cup

Thin coconut milk                                 – 2 cups

 Thick coconut milk                               – 1 cup

 Cardamom Powdered                            – 2 tbsp

Dry ginger Powder                                 – 1`/4 tsp

Cashew nuts                                         – 2 tbsp

Raisins                                                 -2 tbsp

 Coconut Pieces                                   – 3 tbsp

Ghee                                                  – 4 tbsp

Method

• Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3^rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
• Melt the jaggery and filter it. And keep aside.
• Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2^nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
• Finally add the thicken coconut milk and stir well. Switch of the flame.
• Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
•  Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.

Fruit and Vegetable Chat

Healthy vegetable and fruit chaat is everyone’s favorite. Be it any season everyone prefers to eat Chaat. It adds uniqueness to food. Chaats are not only good to eat but it also provides essential nutrients to the body and keeps the digestive system strong.  Vegetable &Fruit chat is basically a mixture of different fruits, Vegetables and spices. This is perfect dish for health conscious people and diabetics.

Use the freshest of fruits and vegetables to avoid compromising on taste.  All the chosen fruits are fiber-rich, and this low-Cal combo also provides a vitamin c boost.  This Chaat was quiet filling and taste was sweet, sour, tangy and spicy. Do try this wholesome nutritious meal.

 Ingredients

Apples cored diced                               1 no

Pears cored diced                                 2 no

Pine apple   chopped                             1 cup

Mango peeled diced                                1 no

 English Cucumber peeled, diced           2 cups

Cherry tomatoes -                                 1 cup

 Finely chopped Jalapenos                        3 nos

Cooked Garbanzo (white chenna)           1 cup

Lemon juice                                            1 tsp.

Black Salt                                                2 tsp.

Red chili powder                                     ½-1 tsp.

 Coriander and Mint paste.                      2 tbsp

Tamarind pulp                                         1 tsp.

Chaat Masala powder                              2 tsp 

Amchur Powder(dry mango powder)         3/4 tsp.

Method:

• Mix all the fruits and vegetables together in a bowl.Mix well and chill in refrigerator for 15 minutes.
•  Before serving,add lemon juice, black salt,  amuchur powder,and red chili powder. Mix it well.
• Serve with a dressing of mint paste mixed with tamarind pulp and Chaat masala.
• Easy fruit chat is ready to serve. Serve with samosa and pakori

• Note: 1 tsp. of lightly roasted and powdered cumin seeds may also be added. This preparation must be made fresh almost before being served to retain the crispness of the fruits. Any combination of seasonal fruits, boiled potato may be used.

Garden Salad with Dry mangoes

This spinach salad is my latest favorite. Simple and delicious.This salad is super as a side or just on its own. You can really use any dried fruit in this salad. Work with what’s on sale or what you have on hand. Even regular raisins are really good. Dried blueberries are amazing, but going to cost a lot more. Keep it simple.

Salad Secrets:

• Always select fresh and firm vegetables and fruits. Start with the best quality and handle the ingredients carefully, so that there is no loss of nutrients.When putting a salad together, think like an artist. Work towards a contrast colors,shapes and flavours.
• Garnish simply but  attractively.
• Except for hot salads, ensure that the salads are always served chilled.
• If you want to store the lettuce, clean them drain the vegetables and fruits thoroughly .Wrap them loosely in a clean towel. Place them in the crisper and refrigerate.

Garden Salad Preparation

Ingredients

Salad

Tender garden salad kit.                       1 packet

Tomatoes                                             1 no

DRY MANGOES

Dry mangoes                                       ½ cup

Dried fruit like cranberries or raisins       ¼ cup
Dried cherries                                         2 tbsp

Dry sunflower seeds                                2 tbsp

Feta cheese                                             3 tbsp

Dressings

Oilve oil                                                  3 tbsp

Ground pepper                                         ½ tsp

Lemon juice                                              1 tbsp.

Balsamic vinegar                                       2 tbsp

Soy sauce                                                ¼ tsp

Yellow mustard                                        1/2 tsp

Feta cheese                                             2 tbsp

Sugar                                                      1tsp

Basil Pesto                                              1 tsp

Method:

• Mix all dressing ingredients together in a small bowl,whisking n the oil until it thickens slightly.
• Place spinach in salad bowl and top with seeds, tomatoes,dry fruits and cheese.
• Just before serving toss on dressing.

Sprouted Green bean (Moong dhal) Vegetable Salad

Green Moong dal sprout salad is a very refreshing and healthy salad. Green beans are high in protein and are a very good substitute for vegetarians.

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

How to sprout Moong Bean

 Ingredients:

Sprouted green bean (sprouted Moong)                 – 2 cups

Grated Carrot                                                     - 1 cup

Chopped Tomato                                               – 1 cup

Finely Chopped ginger                                       - 2 tbsp

Finely chopped Jalapenos                                   – 2 no

Finely chopped green chilies                               – 2 no

Chopped English Cucumber                                  – 1no

Roasted Peanuts – ½ cup

Finely chopped pudina or Basil leaves                  -   ¼ cup

Finely chopped coriander leaves                        – ¼ cup

Fresh Lemon Juice                                            – 1tbsp.

Salt                                                               to taste

Masalas:

Chat Masala                                                  – 2 tbsp

Roasted cumin powder                                   – ¼ tsp.

Method:

•  Take a big bowl, add sprouted beans, mix all vegetables, coriander and basil leaves, peanuts and green chilies. Mix them well.
• Cover it with a aluminum foil and keep it in the refrigerator.
•  Before the serving add chat masala, roasted cumin powder, salt and lemon juice. Mix it well.
• Serve cold.

Vazhakkai Podimas/ Raw Banana Podimas

Vazhakkai /raw plantain is a regular vegetable at every Indian home., The ponthan variety of vazhakkai is usually used for this and it gives the best results.( The ponthan variety is generally used for making bajjis)..  It`s a very healthy preparation ,as it basically cooks the raw bananas in water until they are half done, grates them and completes spicing it up on the kadai. Easy, healthy and of course quick. I always prepare this Podimas in Ammavasai days. Though the preparation of Podimas is simple, the taste is marvelous.

Ingredients:

Raw Banana                                    3 no

Water                                            For boiling the bananas

Salt 

Seasoning

Coconut oil:                                   1 tbsp.

Curry leaves                                  1 stem

Finely chopped fresh ginger             2 tbsp.

Chopped Green chilies                   3 no

Mustard seeds                              1 tsp

Asafetida                                    ¼ tsp.

Lemon juice                                2 tsp.

For garnish

Chopped coriander leaves            2 tbsp

Fresh grated coconut -                  2 tbsp.

  Preparation Method:

•  Cut bananas into two or three pieces depending on the size with the skin on.
• Cook them in enough water with salt in it. When it 3/4 cooked, take it out from water and keep it cool
• Remove skin, Grate the cooked bananas.  Grate gently, so that is does not mushy.
• Heat  Kadai with  coconut oil. Add mustard seeds, when its crackle, add  all other seasonings and fry for few seconds.
• Now add the grated banana and stir gently. Add salt and   lemon juice , gently mix everything.
• Garnish with coriander and grated coconut.
• Serve  hot with kuzhambhu and saathuamuthu.

Vazhaikkai Podimas

Udipi Sāmbhar

Udipi Sambhar

The term Udipi (also Udupi) is also synonymous with delicious vegetarian food now found all over world (see Udipi cuisine). The origin of this cuisine is linked to Krishna Matta (Mutt). This cuisine was developed by Shivalli Madhwa Brahmins, who cooked food for Lord Krishna, and at Krishna Matta in Udipi, the food is provided free. Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients. Udipi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.

The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. They serve a unique sambar that is an excellent partner to Fluffy Idli. This Sāmbhar is very famous. You don’t need Sāmbhar powder for this Sāmbhar.

Ingredients:

Vegetables:

 Large Brinjals                                       1 no (Cut in Large pieces)

 Medium size Carrot -                             1 no (Cut into long pieces)

Any desired vegetables -                        (cut into long pieces)

Green Chilies -                                      4 no (cut slit)

Tomatoes –                                          1 no (Cubed)

Curry leaves                                          1 stem

Grated ginger                                        1 tsp. 

Dry ingredients For Sāmbhar Powder

Urad Dal/Split Black Gram                        1 tbsp.

Chenna Dal/Spilt Bengal Gram                  ½ tbsp.

Jeera/Cumin Seeds                                 2 tsp.

Coriander Seeds                                     1 1/2 tbsp.

Methi/Fenugreek Seeds                           ½ tsp.

Dry Red Chili (Preferably Byadagi, )          8 no  ( Adjust the spicy level according to the   taste)

Grated fresh/frozen Coconut                   1 cup

For Tempering:

Mustard Seeds                                     1 tsp.

Dry Kundu Red Chili,                             3 – 4 no

Hing/Asafetida                                     ¼ tsp.

Few Curry Leaves

Coconut Oil                                          1 tbsp. 

The other Ingredients:

 Thuvar dhal                                       – ½ cup

Tamarind                                            - small lemon size

Jaggery                                               - 1 tbsp.

Turmeric Powder                                  – ¼ tsp.

 Method: 

• Adding water to the split gram, turmeric powder and pressure cook, mash well and set aside.
• Soak tamarind in water for some time and extract the pulp.
• Heat the pan and dry roast all the ingredients for the Sāmbhar powder, initially only the dry ingredients and later adding the coconut.  Allow them to turn golden brown.
• Cool and grind to a smooth paste by adding very little water at time. Keep aside.
• Heat the oil in a heavy bottom pan, add all chopped vegetables, and curry leaves and saute for a minute.
• Pour the tamarind extract and let it boil for a while on a medium heat.
• When vegetables are cooked, add the cooked dal to it. Add salt. Let it boil for a minutes in a slow heat.
• Now add the grounded Sāmbhar paste and jaggery. Simmer on medium heat adding water if required.
• Make sure that the sambhar is not too thick or thin. Simmer and bring the whole sambhar to gentle boil for 5-8 minutes.
• Heat oil in a pan and add the mustard seeds first, when they crackle add all tempering ingredients and fry for a minute.
• Pour the tempering into the Sāmbhar and decorate with chopped coriander leaves. Covered the pan , so the flavor is locked in.
• Serve the famous hot Udipi Sāmbhar with idli, rice, dosais.