Avial

A classic Kerala dish with medley of vegetables...The subtle spice and the bit sourness of curd mixed with vegetables...the texture comes from the staple Kerala ingredient coconut.
Flavoured by a dash of cumin and coconut oil..one more Kerala medium of cooking.
I love this dish even to just savour it in a bowl or with sambhar rice or with the classic adai dosa and avial.
I should admit it is one of my comfort foods. Hmmm...Yum Yum..The thought of it makes my mouth water. Though I have just had it two days ago.
Take care to select vegetables which are firm like yam varieties but not veggies have too much of water in them.

Ingredients:
Veggies - Beans, Carrot, Raw Banana, Drumsticks, Potato, Yam varieties.
Coconut Oil/Any vegetable Oil - 1 Tablespoon,
Yogurt - 3 tablespoon(bit sour),
Turmeric - a pinch,
Salt.

To Grind:
Cumin - 1 teaspoon,
Coconut - 1 cup fresh/frozen grated,
Green Chillies - 3-4.

To Temper:
Coconut oil - 2 teaspoon,
Curry leaves -8-10.

Method:
Grind the ingredients under the grind table to a coarse mixture, without adding water or with a tablespoon of water. The mixture should be coarse.
In a broad pan heat oil(I would prefer coconut oil, for that authentic flavour)add veggies and fry for couple of minutes and add boiling water. Add a little salt and a pinch of turmeric.
Cook veggies until they are just done. Take care not to overcook.
Add the ground paste and mix well. Cover and cook for couple of minutes.
Add salt.
Switch off the flame and add smoothly beaten yogurt and mix well.
Bring it back to heat and just allow to warm the yogurt.
Remove from heat.
Temper with ingredients under Tempering table.
For Tempering I would prefer coconut oil for that authentic flavour of the dish.
But you can always replace with normal vegetable oil.
Enjoy......

Grilled Spinach Onion and Green Bell Pepper Sandwich

Grilled Sandwiches are a great after school snacks. You can always make it wholesome and tasty with veggies and little dash of cheese into it.
It is perfect for the tired kids and to get boosted up for the rest of the day. It is important to Encourage kids to eat wholesome, whole wheat bread, or even multi grain bread and with lots of veggies(of course the right combination), I would say this is one of the best way. Junking once in a while is very much fine, But everyday routine should always have a balance nutrients like, carbs , protein and fibre.
 The grilled sandwiches are best had hot, so perfect for a after school snack.

Ingredients:
Brown Bread - 6 slices,
Oil - 1 teaspoon,
Green chillies - 2 finely chopped (optional),
Onion - 2 medium thinly sliced,
Green Bell Peppers - 1 tablespoon finely chopped,
or Capsicum
Spinach - 1/2 cup washed and finely chopped.
Salt,
Pepper Powder = 1/4 teaspoon,
Mozzarella Cheese - 1/2 cup.

Method:
In a medium pan heat oil, add green chillies(if you are adding).
Add thinly sliced onions and fry in high flame for couple of minutes.
Add capsicum and fry for a minute.
Add chopped spinach and fry until the water in the spinach is evaporated and the spinach is blended with rest of the veggies.
Add salt. Remember that cheese also has good amount of salt.
Add pepper powder and remove from heat. Cool it.
Heat the grill pan
Take a bread slice, spread generous amount of the mixture and sprinkle generous amount of cheese.
Place on the grill pan and grill it both the sides until nicely roasted.
Serve with ketchup.

Note:
The veggies should not be overcooked, they should be crisp and mildly sweet.
If you don't have a grill, you can toast on a normal tawa.
Adding the quantity of cheese is of your choice.
I have not added butter while toastingor grilling the bread, but if you wish to you can add butter while grilling or toasting.

Besan Laadu

One of the easiest and made in jiffy laadu varieties...and of course enjoyed by every one. I will start posting my Krishna Jayanthi sweet and savoury recipes.
This you can also make for any festivals and now that Ganesh Chaturthi is round the corner...if you don't have time for modaks this can be a good option, as either Ganeshi or Kanhahi both of them love laddus...and also not to forget the Ganeshas and Kanhas in the household.
Now coming to the recipe,

Ingredients:
Besan or Chickpea Flour - 1 cup,
Ghee - 1/4 cup,
Sugar - 1/2 cup,
Cardamom powder - 1/4 teaspoon (optional),
Cashew and Raisins - 1 teaspoon(optional).

Method:
Powder the sugar and keep aside.
Add ghee to a thick bottomed medium pan.
Add besan.
If you are adding nuts add with besan and fry.
Take care to fry besan in medium low flame.
Fry until nice roasted flavour of besan surrounds the house(approximately 6-8minutes).
When the besan is completely fried you can see, that the besan and ghee have formed a lump.
Remove from heat and spread on a plate to cool.(for about 5 minutes).
Add powdered sugar and cardamom(if you are adding).
Mix well and make balls out of the mixture in your hands and allow to cool for another 10 minutes and enjoy.

Note:
Take care to keep frying the besan without giving break.
This ensures even frying and also avoids burning of the besan.
At no point increase the flame of the heat as this will burn the besan and gets bitter.
Mix sugar, while the besan is still warm(but not hot), it helps to bind the mixture and make balls.
To make sure besan is evenly fried, when you add raisins to the besan while frying, it bloats up first and then squeezes flat, it means besan is fried enough.
If you are not adding raisin and nuts, then you can just simply add 1 or 2 raisins and fry and later remove it.
This way you are sure of even frying of besan.

Tomato Rasam

Rasam the word itself makes me eat food and soo comforting....

The whole is just mad of rasam. Almost all the days of the week I make.

Again this is from my grand mother's kitchen.

Spice powder is from her kitchen.

Only change is she used to never add tomatoes.

But I always add. It gives more flavour and body to rasam.

This is for 2 litres of rasam.

Ingredients:

Toor dal - 1 cup,

Tomatoes - 4-5 medium ripe tomatoes,

Turmeric - 1/2 teaspoon,

Tamarind - 1 medium lemon size. (saoked in warm water).

Jaggery - 1/2 medium lemon size,

Rasam Powder - 1/12 - 2 teaspoons,

Salt.

To Temper:

Oil - 1 teaspoon,

Mustard - 1 teaspoon,

Asafoetida - a fat pinch,

Curry leaves - 1sprig.

Finally to garnish a tablespoon of chopped corainder.

Method:

Brinjal Curry

Though brinjal is not a very favourite veggie in the family(except me), they love either in vaangi bhath or in this curry.
This is one of the easiest curry and can be made in minutes and a good accompaniment with rice.
If you prefer, can have with chapathi as sabji.

Ingredients:
Indian Brinjals - 250 grams, cut into 2 inch long peices,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Urad dal - 1 teaspoon,
Curry leaves - 1 sprig,
Onion - 1 medium finely chopped,
Salt,
Turmeric - a pinch.

To Grind:
Coconut - 1 tablespoon grated,
Cumin Seeds - 1 teaspoon,
Red Chilly Powder
         OR                  11/2 teaspoon(depending on the spice),
Sambar Powder  ,
Tamarind Paste - 1/2 teaspoon,
Jaggery - 1/2 teaspoon(optional).

Method:
Grind the ingredients under grinding table with as little water as possible, to course paste(very important).
In a medium pan heat oil, add mustard seeds.
When it crackles, add asafoetida and urad dal.
Fry until dal turns pink.
Add curry leaves and add chopped onion.
Fry until pink and transparent.
Add cut brinjals.
Fry for a minute.
Add ground paste, salt and turmeric.
Lower the flame to low.
Mix well , so that the spices are well coated to the brinjal.
Cover and cook, until brinjal is completely cooked, but not mushy.
Approximately it takes 4-5 minutes. Brinjal cooks very quickly, so take care.
Curry should be dry.
Remove from heat and serve as a side dish for rice or chapathi.

Note:
Do not over cook the veggie, it should be completely cooked and hold the shape of brinjal.
Occasional turning is required so the spices don't get burned.
But take care not to break the pieces of the brinjal.
If you find the masala is dry and the veggie is not fully cooked, then add 1 or 2 tablespoons of water.
One more idea is, if I am bored, then I spread this mixture on toasted bread and have it.
Or spread this mixture on toasted bread and sprinkle some cheese and bake in a pre heated oven for 4-5 minutes, until cheese is melted and enjoy

Jeera or Cumin Rice

This is the staple or basic rice, which will go well with any North Indian Gravy.
I sometimes have it piping hot, without any side dish.
I pack this combination, even for packed lunches.
If it is left over from previous night dinner, you can pack it for next day lunch with some fresh fruits and healthy nuts.
As my son likes it for his packed lunch especially with any paneer gravy, I pack with some fresh fruits or some salad.
Its a very simple rice dish with very few ingredients.

Ingredients:
Basmati Rice - 2 cups (soaked for 20 minutes),
Ghee or Oil - 1 tablespoon,
Cumin or Jeera - 1 Tablespoon,
Salt,
Boiling water - 4 cups.

Method:
In a broad thick bottomed pan, heat ghee/oil.
Add Cumin and allow to crackle.
Completely drain water from rice and add to the pan.
Fry for couple of minutes, so that the ghee/oil is coated on each grain of rice.
Add boiling water and salt, increase the flame to high.
Cover and cook, until water evaporates.(approximately 10-12 minutes).
Then lower the heat to very low and cook for couple of more minutes.
Remove from heat and cover and keep it for another 5 more minutes.
Carefully mix the rice and you will notice that the rice is completely cooked, fluffy and grains are separate.
Enjoy hot with any Gravy.

Note:
Though cooking in ghee is not a preferred option of mine, but there are very dishes, I cook in ghee.
Cooking of rice and adding water, depends on the quality of the rice.
The measurement and cooking time above is right for my Basmati rice.
I use Dehradun Indian Basmati rice.

Lunch Menu 5

Rice
Plain Paratha
Methi or Fresh Fenugreek Greens Dal
Kadai Paneer