Keerai Poriyal / Spinach Poriyal

Ingredients:

Spinach/Keerai(Any kind) - 1 bunch - chop them
Garlic - 2 nos
Grated or sliced coconut - few
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dhal - 1/2 tsp
Red Chilli - 2 nos - Remove seeds
Hing(Asafoetida) - A pinch
Salt - 1/4 tsp
Oil - 2 tsp

Method:

1. Heat oil in a pan, add mustard seeds, 1/2 tsp cumin seeds, urad dhal and wait until they splutter.
2. Add redchill, hing, salt and add the chopped spinach and close the lid of the pan.
3. Reduce to medium/low flame and let it cook. Do not add excess water.
4. Now grind garlic and 1/2 tsp of cumin seeds and coconut without adding water.
5. When the spinach is cooked, add the ground mixture and mix well.
6. When there is no water left in the pan you can turn off gas.

Lemon Rice

Ingredients:

Cooked Rice - 1 cup
Lemon juice - 3 tsp / extract juice from half lemon
Mustard Seeds - 1/2 tsp
Channa Dhal/Urad Dhal/Both - 1 tsp
Red chilli - 2 nos. - remove the seeds
Hing (Asafoetida) - A pinch
Curry leaves - few
Turmeric Powder - 1/4 tsp
salt - 1/4 tsp


Method:

1. Heat oil in a pan, splutter mustard seeds, add urad dhal/channa dhal or both, add red chilli, curry leaves, hing, and lemon juice.
2. Add turmeric powder, salt and let it boil for 1 minute in a medium flame.
3. Turn off gas and mix rice and serve hot.

Boonthi Raitha

Ingredients:

Boondhi(Plain) - 2 cups
curd - 1 cup - Mix in a blender/food processor to make it loose
Black Salt - 1/4 tsp
Cumin powder - 1/4 tsp - Roast the cumin seeds and make powder
Salt - A pinch

Method:

1. Mix all ingredients well and raitha is ready to serve





Note:

-> Serve with rice, poori/Bhatura, or have as a snack.

Veg - Fried Rice

Ingredients:

Cooked Rice - 2 cups
Mixed Vegetables - 1 cup(Carrot, Beans, Cauliflower, Capsicum, Peas, Cabbage...& more as per your choice. chop them into small pieces.)
Spring Onions - few - cut into pieces.
Crushed Pepper - 1 tsp
Vinegar - 3/4 tsp
Dark Soya Sauce - 1/2 tsp(optional)
Ajinamoto - A pinch(optional)
Salt - 1/2 tsp
Oil/Ghee - 2 tsp





Method:

1. Heat oil in a pan, add vegetables, spring onions, salt and fry well until half-cooked.
2. Add ajinamoto, vinegar, soya sauce and mix well.
3. Add crushed pepper, cooked rice and mix well.

Note:

-> Serve hot with raitha, any vegetarian gravy....
-> Ajinamoto is not good for health. So do not use too much. Here we add to bring chinese taste. you can also avoid that when you prepare. Also the dark soya sauce, it just give color and bitter taste.

MoongDal Sambar

Ingredients:

To Pressure cook:

Moong dhal - 1 cup
Water - 2 cups
Garlic - 4 nos
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Tomato - 1 - chopped

For Seasoning:

Onion - 1 - chopped
Rec chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing/Asafoetida - 1/4 tsp or less
Sambar powder - 1/2 tsp(optional)
Curry leaves - few
Coriander leaves - A hand full

Method:

1. Cook dal in a pressure cooker and wait until the steam goes off.
2. Heat oil in a pan, splutter mustard and cumin seeds. Add red chillies, onion, curry leaves and fry well.
3. Mix the cooked dal well and add it to the pan.
4. Add hing, salt, and little sambar powder(if needed) and let it boil for 5 min.
5. Garnish with coriander leaves and turn off.


Note:

-> Serve with rice, pongal, roti....

Chicken Kuruma

Ingredients:

Chicken - 1/2 pound
Onion - 1 - chopped
Ginger and Garlic paste - 1 and 1/2 tsp
Tomato - 1 - chopped
Fennel seeds - 1/2 tsp
Cloves & Cinnamon Stick - 2 nos
Bay leaves - few
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp(if needed)
Garam Masala powder - 1/4 tsp
Coriander powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Coriander leaves - A hand full

For Grinding:

Grated Coconut - 3 tsp
Fennel seeds - 1/2 tsp
Clove and Cinnamon Stick - 1 nos.
Green chilli - 8 nos. or as per need
Almonds - 10 nos(optional)

Method:

1. Heat oil in a pan, add cloves, cinnamon, fennel seeds and bay leaves.
2. When it splutters add onion, and fry until golden brown.
3. Add ginger garlic paste and fry for 2 mins.
4. Add tomato now and then turmeric powder, salt and fry until oil gets separated.
5. Add the ground coconut paste and 3 cups of water.
6. Add chicken and let it cook. Add chilli powder and salt if needed.

Note:

-> Serve with rice, roti, all kind of biriyani, uthappam, idli...etc.,

Gothumai Ravai Kanji

Ingredients:

Wheat Ravai - 1 cup
Water - 4 cups
Milk - 1/2 cup(optional)
Salt - 1/2 tsp

Method:

1. Boil water in a pan, and add wheat ravai and salt.
2. Cook in a medium/low flame for 5-10 mins.
3. When ravai is cooked, add milk and let it boil for another 3 mins and serve hot. Stir continuously to avoid cream of the milk(aadai).



Hint:

-> stir until it cools to avoid aadai.
-> while eating mix curd and have it, Mmm...Yummy taste.
-> Even if you avoid milk try with curd.
-> Very healthy and a good diet meal.