Category Archives: Vegetarian

Mor kuzhAmbu / Buttermilk curry

Mor Kuzhambu is very simple dish to make. There are different ways to make Mor Kuzhambu, this is how my mother makes. Mor Kuzhambu tastes great only when you use curd with slightest sourness. My mother don’t use any vegetables. There is also no cooking involved, only for tempering we use stove. It is an Interesting and Tasty recipe.

Try this step by step cooking and enjoy.

IngredientMeasurement
Curd1/2 cup
Water1/4 cup
coconut1/4 cup
Roasted gram1 tbsp
Cumin seeds1/2 tsp
Coriander seeds1/2 tsp
Green chili2
Mustard seeds1/2 tsp
Split urad dal1/2 tsp
Saltto taste
Coconut oil2 tsp

Preparation:

  1. Coconut paste: Make a paste with freshly grated coconut, roasted gram, green chili, cumin seeds, turmeric and salt.
  2. In a bowl, add curd and water then whisk it without lumps.
  3. Add this grounded mixture to the Curd mixture and mix it until it is well combined.
  4. Heat a pan and add coconut oil for seasoning.
  5. Season with mustard seeds, split urad dal, dry red chili and curry leaves.

Enjoy this simple and tasty Butter milk gravy / Mor Kuzhambu with Appalam.

Video:

whole green moong dal, foxtail millet dosa / pachai payaru thinai dosa

Mung bean is one of the richest plant-based sources of protein.  Green gram dal is packed with vast reserves of thiamine, riboflavin, folate and B complex vitamins that are valuable for women health. The richness of folate lowers the risk of neural tube defects, autism, stroke and heart disease. Controls High blood pressure is a risk factor for heart disease and stroke.

Foxtail millet has high quantity of fiber forund. High in Calcium Content: Foxtail Millet is rich in Calcium which is very important for maintaining your bone health. It also contains vitamin D. Eating Foxtail Millet helps fight diseases such as osteoporosis and could reduce risk of fracture.

IngredientsMeasurements
whole green moong dal/Pachai payaru1 cup
Foxtail millet/Thinai1/2 cup
Onion1 small
Green chili3
Ginger1 small piece
Coriander leaveslittle
Cumin/jeera1 tsp
Fenugreek/methi1/2 tsp
Saltto taste

Method:

1. Soak Pachai payaru /green moong dal and foxtail millet/Thinnai rice overnight.
2. Before soaking, please wash it thoroughly.
3. Add green moong dal, foxtail millet, green chili, onion, ginger, coriander leaves, salt, jeera/cumin and fenugreek seeds to the blender.
4. Grind them finely without adding water.
5. Transfer it to a bowl and add very little water if needed.
6. Heat a tawa and grease. Pour the pachai payaru batter onto the tawa and spread thinly and smear oil. Let it cook for 3 mins or more.

Serve this healthy and very tasty Pachai Payaru Thinnai dosa with chutney of any other side dish of your choice.

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Couscous with Vegetables

Couscous is low-in-fat, low-in-calories and is a slow-release carbohydrate which means it takes longer to release energy in the body which will keep you full for long hours. Ready in just 5 mins, it’s also much quicker preparation than your standard side dish. It’s best option for breakfast.

Couscous with vegetables
Ingredientsmeasurement
Couscous 1 cup
Onion 1
Green Chili2
Tomato1/2
Carrot1 small
Green Peas1/4 cup
Ginger1/2 inch
Garlic1
Turmeric1/2 tsp
Saltto taste
Lemon Juice1 – 2 tbsp
Simple ingredients and yummy taste

Method:

Rinse 1 cup Couscous with water and soak it for ½ an hour.

  1. Heat oil in a pan with 2 tsp of oil/ghee. Add chopped green chili and saute for few seconds.
  2. Add chopped onion and fry, then add crushed garlic and ginger and saute well.
  3. Add carrot and green peas, cook until it is soft.
  4. Add chopped, deseeded tomato and cook with vegetables.
  5. Add salt and turmeric powder.
  6. Once vegetables are cooked, add soaked and puffed Couscous to the pan.
  7. Stir until it is well combined with other ingredients.
  8. Cover with lid and cook for 5 mins in low flame.
  9. Add 1tbsp of lime juice and mix.
  10.  Garnish with curry leaves.
  11.  Serve tasty vegetable Couscous with raitha.

Broccoli Egg Poriyal

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable.

Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

IngredientsMeasurement
Broccoli                                                                          200 g
Onion1
Garlic2 pods
Egg                            1
black Pepper                         1 tsp
Salt                                           to taste
Turmeric Powder                        ½ tsp
Mustard Seeds1 tsp
Split Urad Dal1 tsp
Oil1 tbsp

Preparation:
1. Separate the broccoli into small florets.
2. Clean with hot water and keep aside.
3. Slice the onions.
4. Beat the egg and keep aside.

Method:
1. Heat a pan with a tsp of oil.
2. Season with mustard seeds and split urad dal
3. Once it crackled add hing and sliced garlic to fry.
4. Add sliced onions and fry until it is translucent.
5. Now add broccoli flowerets to the pan the cook until it is soft.
6. If you like it crisp, then cook 80%.
7. Add salt and turmeric powder.
8. When it is cooked, add the beaten egg on top and cover the pan for few seconds.
9. Sprinkle crushed black pepper on top.
10. Stir fry the broccoli which is coated with egg.
11. Switch off the flame and enjoy this Broccoli Egg poriyal.

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Little millet Adai / Samai Adai Dosai

Ingredients

Little Millet / Samai Rice                                                                              cup
Toor Dal¾ cup
Channa Dal¼ cup
Urad Dal                            ¼ cup
Sprouted green moong dal                         ¼ cup
Methi/Fenugreek seeds                               1 tsp
Ginger                                          ½ inch
Jeera/cumin                        1 tsp
Dry Red Chilli                                                      6
Saltto taste
Onion1
Coriander leaves1 hand
Oil

Preparation:
Wash and soak (Toor dal, Channa dal, urad dal and Methi ) these ingredients separately.
Wash and soak Samai rice in a separate bowl.
Soak around 2 hrs.

Method:
1. In a mixie jar, add jeera, ginger and dry red chili then crush it.
2. Now drain the water and add the soaked Samai rice and hing.
3. Grind it coarsely like fine semolina/rava.
4. Transfer it to a big bowl and then add sprouted green moong dal and other ingredients to the mixie jar.
5. Grind it finely, Add water less.
6. Transfer it to the same bowl.
7. Add salt, chopped coriander and onions.
8. Mix well and keep aside.
9. Longer standing time softer the dosa(no need to ferment).
10. Adjust the Adai dosa batter consistency by adding little water.
11. Grease the tawa, pour batter and spread the Adai dosa.
12. Smear oil and cook the Adai for 2 – 3 mins, then flip the Adai and cook another 2 – 3 mins.
13. Healthy and protein rich Adai is ready.

Peerkangai poriyal / Ridge Gourd Poriyal

Ridge gourd is a popular vegetable used in Indian cooking. It is a green fleshy vegetable having an inherently bland taste. It is commonly used to prepare many regular dishes such as sambhar, dal, chutney and raita, after being adequately seasoned with spices, to enhance its flavour.

Ridge gourd has many health benefits. It is rich in essential components like dietary fibre, water content, vitamin A, vitamin C, iron, magnesium and vitamin B6. It is naturally low in calorie content, unhealthy saturated fats and cholesterol.

Here, I made poriyal with Peerkangai. Try this in your kitchen, you will surely like it.

Ingredients

Peerkangai                                                                            400 g
Onion1 big
Chilli Powder½ tsp
Turmeric Powder                           ½ tsp
Mustard                         ½ tsp
Split urad Dal                               ½ tsp
Hing                                          ½ tsp
Roasted Groundnuts                        few
Salt                                                     to taste
Oil1 tbsp

Method:
1. peel off the skin of Ridge gourd / Peerkangai.
2. If the seeds are very hard, then remove. Otherwise use it.
3. Chop the Ridge Gourd in to small cubes.
4. Chop the onion finely.
5. Heat the pan with a tsp of oil.
6. Season with mustard, urad dal and hing.
7. Once its crackled, add the finely chopped onion.
8. Saute’ well until it changes colour.
9. Now add chopped Peerkangai / Ridge gourd.
10. Cook for a while.
11. Then add turmeric powder, chili powder and salt.
12. Cook ridge gourd / Peerkangai with salt and chili powder until the raw smell of chili powder goes off.
13. Let the ridge gourd cook until it is soft.
14. Finally sprinkle some roasted groundnuts. It will give crunchy feeling while eating Peerkangai / Ridge Gourd, also enchances the taste.
15. Easy and tasty Ridge gourd / peerkangai poriyal is ready to serve.

Little Millet Pongal / Samai Pongal

Ingredients

Little Millet / Samai Rice                                                                             1 cup
Moong Dal½ cup
Ginger½ inch grated
Pepper                            1 tsp
Jeera / Cumin                         1 tsp
Curry Leaves                               few
Salt                                           to taste
Ghee                        2 tsp
Cashew nuts                                                      5
Oil1 tbsp

Method:
1. Wash Little millet / Samai rice and soak for ½ an hour.
2. In a pressure cooker, add ghee or oil and heat in medium flame.
3. Add cashew nuts, pepper, jeera, grated ginger and curry leaves.
4. Now add the soaked millet and moong dal.
5. Add 4 and ½ cups of water(including the water used to soak little millet / samai rice).
6. Now add salt to taste.
7. Close with lid and put whistle.
8. Cook until 3 to 4 whistles.
9. Once the pressure is released completely, open the pressure cooker lid.
10. Add 2 tsp ghee and mix.
11. Serve the tasty, healthy and silky millet / samai Pongal.
12. Serve with sambar or chutney.

Little millet / Samai Adai Dosai

Ingredients

Little Millet / Samai Rice                                                                              cup
Toor Dal¾ cup
Channa Dal¼ cup
Urad Dal                            ¼ cup
Sprouted green moong dal                         ¼ cup
Methi/Fenugreek seeds                               1 tsp
Ginger                                          ½ inch
Jeera/cumin                        1 tsp
Dry Red Chilli                                                      6
Saltto taste
Onion1
Coriander leaves1 hand
Oil

Preparation:
Wash and soak (Toor dal, Channa dal, urad dal and Methi ) these ingredients separately.
Wash and soak Samai rice in a separate bowl.
Soak around 2 hrs.

Method:
1. In a mixie jar, add jeera, ginger and dry red chili then crush it.
2. Now drain the water and add the soaked Samai rice and hing.
3. Grind it coarsely like fine semolina/rava.
4. Transfer it to a big bowl and then add sprouted green moong dal and other ingredients to the mixie jar.
5. Grind it finely, Add water less.
6. Transfer it to the same bowl.
7. Add salt, chopped coriander and onions.
8. Mix well and keep aside.
9. Longer standing time softer the dosa(no need to ferment).
10. Adjust the Adai dosa batter consistency by adding little water.
11. Grease the tawa, pour batter and spread the Adai dosa.
12. Smear oil and cook the Adai for 2 – 3 mins, then flip the Adai and cook another 2 – 3 mins.
13. Healthy and protein rich Adai is ready.

Sorraikkai kondakadalai kootu

Sorakkai / bottle gourd helps to reduce the inflammations in the liver and kidneys.
Helps in easing the problems related to constipation.
The water and fiber in bottle gourd makes the digestive system free and active.
Bottle gourd helps to treat urinary tract infections.
Also good for weight watchers.

Ingredients

Ingredients                        Measurement
Sorraikkai / Bottle gourd                                                                             1 medium size
Channa / chickpeas                                        1 cup
Moong dal/pasi paruppu                             ½ cup  
Onion1 big
Tomato                    2 medium sized
Garlic                       4 pods
Turmeric powder4
Chili powder                             1 inch
Dry red chili                         ½ cup
Curry leaves                               few
Coriander leaves                                            few
Mustard seeds                         1 tsp
Cumin seeds1 tsp
Salt                                                      to taste
Oil1 tbsp

Preparation:
1. Peel, wash and chop the whole soraikkai into small cubes.
2. Wash and soak the moong dal for half an hour.
3. Wash and soak the channa / chickpeas (can use boiled channa also).
4. Chop the onions and tomatoes finely.

Method:
1. Pressure cook the chopped sorakkai, soaked moong dal, soaked/boiled channa or chickpeas with little salt and turmeric powder.
2. Cook upto 4 to 5 whistles and keep separately.
3. Heat a kadai with 1 tbsp of oil.
4. Season with mustard seeds and cumin seeds, wait until it splutters.
5. Add chopped onion, garlic, curry leaves and dry red chili, then fry for a while.
6. Now add finely chopped tomatoes and hing, cook until tomatoes become mushy.
7. Add in spices – chili powder, turmeric powder and salt.
8. Cook until the raw smell goes off.

9. Pour the pressure cooked sorakkai mixture into the pan.
10. Mix until well combined and pour little water, then let it boil for another 5 mins in low flame and mix well.
11. Garnish with chopped coriander leaves.
12. Serve this tasty soraikkai kondakadalai kootu with rice or chappathi.

Pudhina/Mint Rice

Pudhina / Mint is very good for digestion.

Ingredients

Ingredients                        Measurement
Rice                                                                             11/2 cups
Pudhina / Mint Leaves                                        125g
Onion                             2  
Tomato                    1 medium sized
Garlic                       1 whole pod
Green Chili4
Ginger                             1 inch
Green peas                         ½ cup
Paneer / cottage cheese                               150 g
Coconut Milk (concentrated)                                            1 cup
Ghee                         1 tbsp
Salt                                                      to taste
Oil1 tbsp
Cinnamon2 pieces
Cloves 2
Wateras required

Preparation:
1. Wash the rice and soak in water for 10 mins.
2. Cut the onion thin slices.
3. Grind Pudhina leaves, green chilies, ginger and tomato, grind these ingredients into fine paste and keep aside.

Note: Can cook pudhina rice in both pressure cooker and pan.

Both are one pot style.

Method:
1. Heat a wide pan with 1 tbsp oil and 1 tbsp ghee.
2. Season with cinnamon and cloves.
3. Add peeled garlic and sliced onion, then fry until it turns golden brown.
4. Now pour the grounded paste of pudhina to the pan.
5. Cook until the raw smell of this pudhina paste goes off.
6. Add cooked green peas or rinse the frozen peas and use.
7. Cook the mixture for a while and add turmeric powder and salt.
8. Mix well and make sure the raw smell of the mixture goes off.
9. Time to add 1 cup thick coconut milk and 3 cups of water.
10. Add paneer and mix well, check the salt and adjust.
11. Let the water boil, then add rice and mix well, then cover with lid.
12. Let the rice boil for 3 mins and put the flame to low and cook for another 10 mins with lid.
13. Check and mix the rice in between without breaking the rice.
14. If needed sprinkle little water(1/4th cup).
15. Once then rice is cooked, put off the flame and leave the rice to set for another 20 mins with lid covered.
16. This is very tasty and healthy recipe.

To cook in Pressure cooker:
Use pressure cooker and do all said above.
Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins. Cook in Pressure cooker: Use pressure cooker and do all said above. Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins, Put off the flame and wait until the pressure goes down. Put off the flame and wait until the pressure goes down.