Category Archives: Vegetarian

Kathirikkai Sadham / Eggplant Rice

Kathirikkai/Eggplant is a great source of Vitamin C, Vitamin K, Vitamin B6, Thiamine, Niacin, Magnesium, Manganese, Phosphorus, Copper, Fiber, Folic acid, Potassium, and more! It helps with digestion, improves heart health, prevents cancer, improves bone health, prevents anemia, increases brain function.

Most kids don’t like Eggplant/Kathrikkai. Try making Kathrikkai Sadham and change the fact.

Ingredients

Ingredients                        Measurement
Rice                                                                             1 cup
Small brinjal                                        300g
Onion                             250g 
Ginger and Garlic paste                    1 tbsp
Turmeric powder                       ½ tsp
Red Chili powder1 tsp
Mustard seeds                             1 tsp
Split Urad dal                         1 tsp
Cashew nuts                               10
Ghee                                                  1 tbsp
Coriander leaves                         1 fist
Salt                                                      to taste
Oil3 tbsp

Preparation:
1. Chop the onion and brinjal finely.
2. Cook rice in a electric cooker or pressure cooker. Make sure rice is not sticky.

Method:
1. Heat gingely oil or coconut oil in a pan and season with mustard seeds and split urad dal.
2. Add finely chopped red onions and cook until it turns golden brown.
3. Now add in the ginger-garlic paste and cook well until the raw smell goes off.
4. Add the finely chopped brinjal and cook well along with the onion mixture.
5. When the brinjal is half cooked start adding the spices.
6. Add in salt, turmeric powder and chili powder.
7. Cook the brinjal and spice mix until the raw smell goes off.
8. Cook the brinjal well until the oil separates from the mixture.
9. Check the salt and spice, then adjust.
10. Keep this brinjal mixture aside.

11. Heat another pan with ghee or gingely oil.
12. Add broken cashew nuts and fry until it turns light brown.
13. Now add the brinjal mixture how much you needed for the rice.
14. Now add in the cooked rice to the pan and mix well until it combines.
15. Add finely chopped coriander leaves and serve with Raita.

Thakkali / Tomato Sambar

Tomato Sambar goes great with Idly and Dosa. The Tangy taste will stays in your mouth.

Tomato Sambar is easy to make and very very tasty.

Ingredients

Ingredients                        Measurement
Onion                                       1 medium sized
Tomato                                        3 small
Freshly grated Coconut                              ½ cup 
Roasted gram                    1 tbsp
Turmeric powder                       ½ tsp
mustard seeds1 tsp
Green Chili                             1
Red Chili powder                         1 tsp
Fennel seeds                                1 tsp
Split urad dal                                                 1 tsp
Curry leaves                                1 strand
Coriander leaves                         1 fist
Salt                                                      to taste
Oil2 tsp

Preparation:

1. Chop the onion roughly.
2. Chop 1 tomato finely.
3. Blend 2 tomatoes, roasted gram, fennel seeds and freshly grated coconut into a fine paste.
4. Cut/slit the green chili.

Method:

1. Heat a pan with oil.
2. once the oil id hot, Season with mustard seeds and split urad dal.
3. Add in cut slit green chili, curry leaves, roughly chopped onion and saute for a while.
4. Now add finely chopped tomatoes and saute well until tomatoes turns mushy.
5. Add in turmeric powder and red chili powder(here I am using 1 tsp, if you like to have spicy sambar add chili powder of your taste).
cook until raw smell of chili powder goes off.
6. Now time to add in the blended mixture and salt. Mix well and add 1 to 2 cups of water and let it boil.
7. Add chopped coriander leaves and continue to boil. Boil the sambar for 3 – 5 mins.
8. Once the Sambar is thickens, turn off the flame.
9. Enjoy this tasty Thakkali Sambar with Idly/Dosa.

KovaikKai Peanut Roast

Kovaikkai or ivy gourd is rich in fiber, B vitamins, and iron and may help relieve occasional constipation and normalize blood sugar.

Ingredients

Ingredients                        Measurement
Kovaikkai / Tindora                                            200 g
Red Chili powder                                      ½ tsp
Sambar powder                             ½ tsp
Roasted Groundnuts                    1 tbsp
Turmeric powder                       ½ tsp
Salt                                                      to taste
Oil1 tsp

Preparation:

1. Cut the kovakkai in lengthwise.
2. Crush the groundnuts.

Method:

1. Heat a pan with a tsp of oil.
2. Season with mustard seeds and jeera/cumin seeds.
3. Once it started to crackle, add the sliced tindora.
4. Fry the tindora or kovakkai for a while.
5. Add in turmeric powder, chili powder, sambar powder and salt.
6. Mix well until the raw smell of the spices goes off.
7. Add 1 – 2 cups of water and cook the kovakkai until soft.
8. Once the kovakkai is cooked soft, wait until the water to drain completely.
9. Add the chopped roasted groundnuts and mix well.
10. Tasty Kovakkai roast is ready.

Pidhukku Avarai Kootu (skin peeled Mochai Kottai)

Pidhukku Avarai Kootu is a unique and very tasty with simple ingredients.

Ingredients

Ingredients                        Measurement
Mochai Kottai                                       1½  cup
Small Onions                                        10
Tomato                              2  
Curry Leaves                    10
Turmeric powder                       1 tsp
Chili powder1½  cup
Coriander powder                           4 tsp
Mustard seeds                         1 tsp
Split Urad dal                                1 tsp
Asafoetida/Hing                                                  ½ tsp
Grated Coconut                              4 tbsp
Coriander leaves                         to garnish
Salt                                                      to taste
Fennel seeds1 tsp

Preparation:

1. Wash the Mochai Kottai and soak for overnight (~8 hours).
2. Next morning peel the skin, rinse the Pidhukku Avarai(skin peel Mochai Kottai) and keep aside.

Method:

Grind the coconut and fennel seeds in to a fine paste.
Chop onions and tomatoes.

1. Heat oil in a pan and season with mustard seeds and split urad dal.
2. Once it is crackled, add dry red chili, curry leaves and hing.
3. Sauté for a while and add chopped onions, fry until it turns golden brown.
4. Now add chopped tomatoes and cook until it is soft and mushy.
5. Then add the spices chili powder, coriander powder, turmeric powder and salt.
6. Cook until oil separates.
7. Add in the grated coconut and fennel seeds grounded paste to the pan.
8. Add 1 – 2 cups of water and also the Pidhukku Avarai(don’t use more water) to the pan.
9. Let it cook until it is soft (it will cook fast), don’t cook for long time. Check the salt and adjust.
10. Once the Pidhukku Avarai is cooked well, check the consistency.
11. Switch off the flame and transfer the gravy to another bowl and garnish with chopped coriander leaves.

Enjoy the yummy Kootu. Can serve with rice or roti.

Pasta Salad

Pasta – No cream, No sauce.
It is not necessary that we should eat pasta with cream or sauce, we can have it as a salad too. Simple, healthy and delicious pasta salad. If you want it to be even more healthy, you can replace the normal pasta with wholemeal pasta.

Serving: 2 pax
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients

GroupIngredientsMeasurements
1Pasta (fusilli)                           250 g
2Onion1 medium sized
3Crushed Black pepper2 tsp
4Garllic3 – 4 pods
5Broccoli 150 g
6Capsicum (red/yellow/green)1
7Cauliflower150 g
8Italian mixed herbs1 tsp
9Olive Oil/Coconut oil1 tsp
10Saltto taste

Preparation:
1. Cook pasta as instructed in the packet or boil water with salt and oil. Once it starts boiling add the pasta and stir.
2. Pasta will be cooked within 10 – 12 mins.
3. Transfer the pasta to another bowl.
4. Add broccoli, capsicum and cauliflower veggies in the same water and cook.
5. Cook the veggies for 5 – 7 mins and take out the veggies so that can avoid over cooking.
6. Don’t discards the water completely which we used for cooking pasta and vegetables. Keep some for later use.

Method:

1. Heat olive oil/Coconut oil in a wide pan.
2. Add the finely chopped garlic and fry until it turns golden brown, add diced onions and fry (don’t fry the onions until it turns golden brown). Saute until it is translucent.
3. Now time to add the cooked vegetables (broccoli, capsicum, cauliflower), salt, black pepper and italian mixed herbs.
4. Mix well and add 3 – 4 tbsp of water, which we used to cook pasta, and cook.
5. Once everything mixed well, add the pasta and stir well until it combines.
6. Though it is very simple, but very healthy.

Ulundhu Congee / Urad Dal Congee

Urad dal/Ulundhu Congee is good for health, especially for bones. It is easy to prepare and highly recommended for girls in teenage. It is good for bone health.
You can have it for breakfast or dinner and it can be digested easily.

Try it at your home and enjoy this healthy and delicious Ulundhu Congee with your family.

Serving: 4 pax
Preparation Time: 10mins

cooking Time: 30mins



Ingredients

Whole Urad dal 1 cup (skin peeled).
Freshly grated coconut3 tbsp
Cardamom powder1 tsp
Jaggery2 cups

Preparation

Break or grate the jaggery and add 1/4th cup of water to it and boil. Once it dissolves, filter the mixture to get rid of dirt from the jaggery syrup.

This will be little sweeter, if you like to have less sweet you can reduce 1/4th cup jaggery. Keep the syrup aside for later use.

Method

1. Wash the urad dal thoroughly and soak for at least 2 hrs.
2. Blend the urad dal into a fine paste along with freshly grated coconut.
3. Mix this urad dal paste with 3 cups for water. Keep it little watery.
4. Take a heavy bottom vessel and transfer the mixture to that vessel.
5. Use burner stove or induction stove and boil the urad dal congee.
6. Keep stirring the urad dal congee continously, otherwise it will stick on to the bottom of the vessel.
7. Let it boil for at least 8 – 10 mins.
8. Once urad dal congee is cooked well, then add the jaggery syrup to the urad dal congee.
9. continue stirring and now add the cardamom powder.
10. Mix well and once congee reached the correct consistency, turn off the flame.
11. Serve the congee hot and enjoy.

Homemade Veg Pizza

Pizza is a favourite Italian food for every child.
Let’s make a scrumptious pizza at home.

Serving: 6 pax
Preparation Time: 45 min

Ingredients

for Pizza Base:
All purpose flour/Maida1 cup
Whole wheat flour1 cup
Baking Powder2 tsp
Curd1 cup
Salt½ tsp

Mix all the ingredients and make a soft dough. Give enough pressure and knead well.
Cover it and keep aside for at least 30 minutes
.

for Pizza Sauce:
Tomato4 (ripped)
Garlic2 pods
Chili powder1 tsp
Turmeric powder½ tsp
Black pepper1 tsp crushed
Italian mixed herbs2 tsp
Olive Oil1 tbsp
Saltto taste

Blend the tomato in the blender to make a puree.
1. Heat olive oil in a pan(can use butter also)
2. Add finely chopped garlic and fry until it turns golden brown in colour.
3. Add tomato puree to the pan.
4. Also add salt, Italian mixed herbs, chili powder, turmeric powder and crushed black pepper.
5. Let it boil for a few minutes.
6. Keep stirring the sauce.
7. Cook until the oil separates.
8. When the sauce thickens, put off the flame.
9. Homemade pizza sauce is ready.

for Vegetables:
Onion1 big
Broccoli150 gms
Capsicum150 gms
Paneer150 gms

Wash and cut the vegetables into thin slice. You can also use vegetables of your choice.

Other Ingredients:

Cheese

Method

1. Preheat the oven to 180 degree Celsius.
2. Divide the dough into 8 parts to make 4 pizzas.
3. Roll the dough into a thin circles(7″ in diameter).
4. Then, spread the cheese on top.
5. Let’s make two-layer pizza.
6. Place another thinly-rolled circle on top.
7. Form the crust of the pizza by folding the edges inwards.
8. Spread homemade tomato sauce on top of the second layer of the pizza.
9. Next, spread your mixed vegetables on top.
10. Now cover the pizza with your favourite kinds of cheese.

Bake the pizza for 15 to 20 mins.
Enjoy your homemade delicious pizza.

Lemon Poha (அவல் உப்புமா)

Lemon Poha is a healthy south Indian breakfast. Poha is rice flakes/beaten rice.
Poha is also light on the stomach and can be easily digested. Therefore, it can either be had as the first morning meal or as a light evening meal. 
Simple recipe with great taste.

Serving: 4 Pax
Preparation Time: 20mins

Ingredients

Poha   / Rice flakes                                           2 cups
Sprouted green moong dal       ¼ cup(optional)
Onion1 big
Dry Chilli2
Ground nuts/ Peanuts¼ cup
Lemon Half, Medium sized
Mustard seeds½ tsp
Split Urad Dal               ½ tsp
Hing/asafoetida½ tsp
Turmeric powder                        ½ tsp
Coriander leaves few
SaltTo Taste

Preparation

Wash Poha and soak it with little water.
Chop onion finely.

Method

1. Heat oil in a pan.
2. Season with mustard seeds, split urad dal and hing.
3. Then add dry red chili, finely chopped onions and saute until the onion turns golden colour.
4. Add groundnuts/peanuts and fry until it is cooked.
5. Now add sprouted green moong dal and saute for a while then add salt and turmeric powder.
6. Sprinkle some water, mix well and cook the sprouted green moong dal.
7. After few minutes add soaked Poha and mix well.
8. Stir well so that it will not stick to the pan.
9. Sprinkle some more water and cover the pan and simmer the flame and cook for a while.
10. Once the Poha is cooked put off the flame and squeeze the half lemon and mix the Poha well.
11. Now Lemon Poha is ready to serve.
12. Garnish with chopped coriander leaves before you serve.

Raw Onion Chutney

Herbs And Pulses

This is an instant Chutney. No need to fry or boil or cook. Just grind it and season it. Tasty Chutney is ready.

Ingredients

Onion 2 big sized
Tomato 4 medium sized
Dry red chili 4
Mustard seeds ½ tsp
Split Urad dal 1 tsp
Curry leaves few
Salt to taste

Method

This is a very easy and delicious Chutney.
1.Take the blender jar and add roughly chopped onions, tomatoes, dry chilies and salt.
2.Grind it to fine paste/ chutney, no need to add water.
3.Transfer it to another bowl.
4.Heat oil in a pan and season with mustard seeds, split urad dal, curry leaves and Hing / Asafoetida, then pour it on Chutney.

Now enjoy this simple and delicious Chutney with Idly and Dosa or any other tiffin varieties.

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Thakkali / Tomato Sambar

Tomato Sambar goes great with Idly and Dosa. The Tangy taste will stays in your mouth.

Tomato Sambar is easy to make and very very tasty.

Ingredients

Ingredients                        Measurement
Onion                                       1 medium sized
Tomato                                        3 small
Freshly grated Coconut                              ½ cup 
Roasted gram                    2 tbsp
Turmeric powder                       ½ tsp
Mustard seeds1 tsp
Green Chili                             1 (medium sized)
Red Chili powder                         1 tsp
Fennel seeds                                1 tsp
Split urad dal                                                  1 tsp
Curry leaves                                1 strand
Coriander leaves                         1 fist
Salt                                                      to taste
Oil2 tsp

Preparation:

1. Chop the onion roughly.
2. Chop 1 tomato finely.
3. Blend 2 tomatoes, roasted gram, fennel seeds and freshly grated coconut into a fine paste.
4. Cut/slit the green chili.

Method:

1. Heat a pan with oil.
2. once the oil id hot, Season with cinnamon and cloves.
3. Add in cut slit green chili, curry leaves, roughly chopped onion and saute for a while.
4. Now add finely chopped tomatoes and saute well until tomatoes turns mushy.
5. Add in turmeric powder and red chili powder(here I am using 1 tsp, if you like to have spicy sambar add chili powder of your taste).
cook until raw smell of chili powder goes off.
6. Now time to add in the blended mixture and salt. Mix well and add 1 to 2 cups of water and let it boil.
7. Add chopped coriander leaves and continue to boil. Boil the sambar for 3 – 5 mins.
8. Once the Sambar is thickens, turn off the flame.
9. Enjoy this tasty Thakkali Sambar with Idly/Dosa.