Grated veggie sandwich

You need
Carrots, Bell pepper, Onions (Grated) - 1 cup
Green chutney
Butter
Salt
Pepper
Bread
Cheese slice(optional)

Method

• Add salt and pepper to the grated veggies and set aside.
• Spread the green chutney on one side of bread and spread butter on other side.
• Place the veggies on one side and cover with other side.
• You could place a cheese slice if you wish.
• Toast, cut in half and enjoy.

Paneer tikka sandwich

You need
Bread
Butter
Cheese slice (optional)
Onions (Sliced)
Ingredients for paneer tikka

Method

• Make paneer tikka side dish for roti.
• Spread butter on one side of bread.
• Place paneer pieces with little gravy on other side of bread.
• Place onions on top.
• Your choice to place cheese slice if you wish.
• Cover the sides together and toast.

 

Cottage cheese sandwich (Kid friendly)

An indian twist to the all american sandwich. This will sure be a crowd pleaser for a kids party. Non spicy and bursts with flavor.

You need
Cottage cheese - a handful (cut into tiny squares)
Mayonaise
Green chutney
Salt
Pepper
Whole grain bread/multigrain/anything else
Cilantro

Method

• In a bowl add cottage cheese squares, salt, pepper and cilantro and mix well.
• Take two slices of bread and spread Mayonaise on one side and green chutney on the other side.
• Place the paneer squares on one slice of bread. Cover with the other slice and toast in sandwich press.
• Cut into triangles or any other shape your kids like and serve.

Baby potato fry

You will fall in love with this dish. The best way to have potato perhaps. Kids will love. The southern way is o use mustard and urad dal, while you could choose to use even cumin seeds instead.

You need
Baby potatoes 
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida - a pinch
Oil

Method

• Boil the potatoes with skin on and then remove the skin. (Make sure you do not over cook the potatoes)
• Take the potatoes in a bowl and add turmeric powder, chilli powder, salt, Asafoetida and mix well.
• In a pan start by adding oil followed by mustard seeds, urad dal and the potatoes.
• Fry until they turn golden all over. You might require more oil.
• Serve warm with rice /roti

Cabbage curry

Traditionally cabbage is diced small, but using shredded cabbage is just a variation. Turmeric is also optional, if you want the dish a light yellow.

You need
Cabbage - (shredded/diced small)
Cumin seeds - 1 teaspoon
Green chillies - 1-2 (slit)
Asafoetida - a pinch
Turmeric - (optional)
Salt
Oil

Method

• In a pan start by adding oil followed by cumin seeds, green chillies, Asafoetida, turmeric and cabbage.
• Add salt and cook until cabbage is done. 
• Cook on medium heat.
• Serve warm over rice.

Potato fry

An age-old way of making potatoes in the southern kitchen. Simple, quick and good to eat.

You need
Potatoes (diced small)
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida -  a pinch
Oil

Method

• Start by adding oil to a pan followed by mustard seeds, urad dal, Asafoetida and turmeric.
• Add potatoes, salt and chilli powder and cook until potatoes are done.
• Add oil when needed. Do not cover. 
• Cook on medium -low heat.
• Serve warm over rice.

Mexican bean soup

Pablano chillies give the mexican kick here. Ancho chili powder also gives a smoky spiciness to the soup but I have not used them in this one. A soup that works good on a cold afternoon.

You need
Pinto beans - Black/Brown - 2 cups
Onions - 1/2 cup (finely chopped)
Garlic cloves - 2 (minced)
Tomatoes - 1 (finely chopped)
Bay leaf - 1
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt
Pepper
Pablano chillies - 2 (finely chopped)
Olive oil
Butter - 1 tablespoon
Cheddar cheese
Coriander leaves

Method

• Soak the pinto beans overnight and pressure cook the next day until they are soft and cooked.
• Once cool blend a portion of the beans roughly and leave the rest. (Don't make a fine paste)
• In a medium saucepan start by adding oil followed by bay leaf, onions, garlic and saute for few minutes until onions turn translucent.
• Add in the chopped tomatoes and let them turn really soft.
• Add the cumin powder, coriander powder and a portion of chopped coriander leaves and the butter.
• Cook for 2 minutes until they turn squishy.
• Add the beans into the pan, salt, pepper and mix well.
• Add required water to bring to soup consistency.
• Cover with splatter screen and allow to come to a boil for 10-15 minutes.
• Add the remaining coriander leaves and turn off the heat.
• Garnish with shredded cheddar cheese and serve warm.

Dum aloo (Baby potatoes cooked in gravy)

The easier version is what is followed in many households, but I am sure the traditional way of cooking it must be more tasty. This is one more dish that does not require onions or tomatoes.

You need
Baby potatoes
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaf - 2
Cloves - 4
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder - 1 tablespoon
Chilli powder - 1 teaspoon
Yogurt - 1 cup
Ginger garlic paste - 1 teaspoon 
Salt
Cashew nuts - 5-6 whole
Coriander leaves
Oil

Method

• Make a powder of the cashew nuts and set aside. 
• Mix together coriander powder, fennel powder and chilli powder in some water and set aside.
• Boil the potatoes just until they are cooked, peel the skin, use a fork and make holes on them and set aside. (Make sure you do not over cook the potatoes)
• In a pan add oil and shallow fry the potatoes until golden, remove onto paper towel.
• In the same pan add cumin seeds, cloves, cinnamon, bay leaves and ginger garlic paste.
• Saute for a minute and then add the above coriander and spice mix. Saute until oil leaves the sides of the pan.
• Now add required water and the fried potatoes, salt and cover and cook for about 5 minutes. 
• Add the cashew powder (add little by little to make sure you get the right consistency. You don't have to use up all the powder you made) to thicken the gravy, mix well and keep the flame on low for about 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm over roti/rice.

Dal (Lentils cooked in Indian spices)

Sometimes a simple dal cooked the right way can make your day.

You need
Toor dal - 1 cup (cooked)
Tomato - 1/4 cup (diced)
Cumin seeds - 1 teaspoon
Garlic cloves - 2 (crushed)
Green chilly - 1 (slit)
Turmeric powder - 1 teaspoon
Asafoetida - a pinch
Salt
Sugar - 1/2 teaspoon
Coriander leaves
Curry leaves
Ghee - 1 tablespoon

Method

• In a saucepan start by adding ghee followed by cumin seeds, garlic cloves, green chilly, turmeric powder, Asafoetida, curry leaves and toor dal.
• Add required water to bring it to right consistency.
• Add salt, sugar and allow to boil for about 5 minutes.
• Add tomatoes and cook for another 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm with rice/roti.

Dal makhani

You need
Whole black urad dal - 2 cups
Cinnamon stick - 1
Bay leaf - 1
Star anise - 2
Green chillies - 2 (slit)
Turmeric powder - 1/2 teaspoon
Salt
Butter - 1 tablespoon
Oil
Cumin seeds - 1 teaspoon
Ginger - 1 small piece
Garlic cloves - 2 (finely chopped)
Coriander leaves 

Method

• Soak the whole urad dal overnight and pressure cook the following day until done well.
• Mash a portion of the dal and leave the rest.
• In a medium saucepan start by adding oil followed by cumin seeds, cinnamon sticks, bay leaf, star anise, green chillies, ginger, garlic and turmeric powder.
• Add the dal and required water to bring it to the right consistency.
• Add salt and allow to come to a boil. Cook for about 10 minutes on medium heat. 
• Use a splatter screen if required.
• Add butter and coriander leaves, mix well and turn off heat.
• Serve warm with roti.

Kadamba sambar (Vegetable medley sambar)

A fantastic way of making sambar without sambar powder. It can take as many as 4-5 different vegetables and the choice is yours.

You need
Vegetables (choice of any 3-4 veg) - white pumpkin, carrots, chow chow, okra, eggplant, drumsticks, pearl onions.
Coriander seeds - 1 tablespoons
Channa dal - 2 tablespoons
Urad dal - 1 tablespoon
Red chillies - 2-3
Coconut - 2 tablespoons (grated)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaves
Asafoetida - 2 pinches
Sambar powder - 1 tablespoon
Salt
Cilantro
Oil
Tamarind paste - 1 teapoon
Toor dal (boiled) - 1 cup

Method

• In a pan add some oil and roast the coriander seeds, channa dal, urad dal and red chillies.
• Grind the above roasted ingredients along with coconut and set aside.
• In a medium saucepan start by adding oil followed by mustard seeds, fenugreek seeds, curry leaves, vegetables, asafoetida and saute for few minutes.
• Add the tamarind paste, water and allow the vegetables to cook until they are almost done.
• Add the spice paste made earlier to the vegetables, salt and mix well.
• Allow to boil for about 4-5 minutes, stirring in between.
• Add the boiled toor dal and cook for another 4-5 minutes.
• Turn off the heat and add cilantro
• Serve warm over rice.

Paneer kofta (Cottage cheese balls in tomato based gravy)

Now this is not going to be as light as the normal koftas and you know why....;-)

You need
Cottage cheese - 1/2 cup
Follow the rest from Kofta recipe. Omit beans and peas.

Kofta (Veggie balls in tomato based gravy)

Koftas are always considered to be heavy on the tummy and have remained out of my kitchen for long...well not too long. The cream, cashews and the butter have hit the table again. But I have tried to keep it as simple and I promise the following recipe will truely please your palate and stay light on your tummy.... as it did for me ;-)
You need
Carrots (grated) - 1/4 cup
Beans (grated/sliced thin) - 1/4 cup
Peas - a handful
Potatoes (grated) - 1/4 cup
Corn starch - 1 tablespoon
Bread - 1 slice
All purpose flour - 2 tablespoons
Tomatoes - 1 (medium, finely chopped)
Onions - 1/2 cup (finely chopped)
Coriander powder - 1 tablespoon
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 tablespoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green chillies (optional) - 1-2 (slit)
Bay leaves - 1
Cloves -3
Cinnamon sticks -1
Ginger - a small piece
Garlic - 2 cloves
Salt
Oil
Butter - 1 tablespoon
Cilantro
Cashew powder - 1-2 tablespoons
Heavy cream - garnish

Method
Kofta balls

• Boil all the grated vegetables until done.
• Drain the excess water from the vegetables. Use a muslin cloth to squeeze the water from the vegetables (Do not discard this water. It can be used for gravy). Make sure the vegetables are dry and not soggy.
• To the vegetables, add salt, a pinch of chilli powder, coriander leaves, corn starch and a slice of bread (soak the bread in water and then add)
• Mix the above mixture well and make balls out of it.
• Place the all purpose flour in a plate.
• Roll the kofta balls on flour and deep fry them in hot oil.
• Drain the excess oil and set aside.

For the gravy

• Start by adding oil to a medium saucepan followed by onions, ginger and garlic. 
• When the onions turn slightly brown add the tomatoes, coriander powder, cumin powder and red chilli powder and saute until tomatoes ooze oil from the sides and become soft.
• Cool the above ingredients and blend into smooth paste.
• To the same pan add butter and little oil followed by cumin seeds, turmeric powder, bay leaves, cinnamon sticks, cloves and the above paste.
• Add the vegetable water saved earlier as per your gravy consistency.
• Allow to come to a boil. Use a splatter screen if needed.
• Add required salt and let it simmer for few more minutes.
• Add cashew powder as required to thicken the gravy.
• Allow to simmer for few more minutes and turn off the heat.
• Add the koftas when the gravy is warm and not hot.
• Garnish with heavy cream and coriander leaves and serve.
• Note: Koftas become mushy if you add them to hot gravy and let it sit for long.

Kadhai Paneer

You need
Paneer - 10 cubes
Bell pepper - 1(cubed)
Onions - 1/4 (cubed)
Green chillies -2 (slit)
Tomatoes - 1 (big pureed)
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaves -2
Cloves -4
Oil
Salt
Turmeric powder - 1/2 teaspoon
Chilli powder -1/2 teaspoon
Coriander seeds - 2 tablespoons
Kasoori methi - 1 tablespoon
Coriander leaves

Method

• Make a coarse powder of the coriander seeds and set aside.
• In a medium saucepan start by adding oil followed by cumin seeds, bay leaves, cinnamon sticks, cloves, green chillies and onions.
• When the onions sweat add the ginger garlic paste, turmeric and saute. 
• Add the bell pepper, saute for 2 minutes.
• Add in the tomato puree, salt, chilli powder and cook until oil leaves the sides of the pan and all the water has been absorbed into the dish. Use a splatter screen if required.
• Add the coriander powder and crushed kasoori methi, mix well and cook for about 2 minutes. You can add little water at this point if you feel the dish is too dry.
• Finally add paneer cubes and turn off the heat in less than 1 minute.
• Leave covered until serving.
• Serve warm with rotis/rice 

Cream of tomato soup

What's best to have on a cold rainy day? A piping hot cup of soup is my first choice. It may sound simple to say "tomato soup", but making it the right way has been a challenge to me always. The secret tip/trick here was the canned tomatoes. Somehow I avoid canned "anything", but for this, trust me, you either choose red ripe tomatoes, or else use the canned whole red tomatoes like me. Preferrably try looking for San Marzano italian canned tomatoes. Enough with the tomato talk, lets go ahead making it.....

You need
Red tomatoes - 1 big can 
Onions - 1/2-1/4 (finely chopped)
Garlic cloves -2
Celery - 1 stick (peeled and finely chopped)
Salt
Basil - Fresh/dried
Pepper
Butter - 2 tablespoons
Heavy cream 
Sugar - 1-2 tablespoons
Bay leaf - 1 optional

Method

• In a deep saucepan, start by adding 1 tablespoon butter followed by garlic cloves, onions and bay leaf. Allow the onions to sweat a little.
• Add celery followed by the tomatoes along with the tomato juice. Mash the tomatoes if they are whole and add water.
• Cover and allow to simmer until they turn soft. 
• Allow to cool and blend this mix leaving out the bay leaf.
• Strain the above blended ingredients and set aside.
• In the same saucepan add 1 more tablespoon of butter and pour in the strained soup.
• Add salt, pepper, sugar and allow to come to a simmer for about 10-15 minutes. Use a splatter screen.
• Make sure the sour taste of the tomato does not remain and the raw smell also goes.
• Add basil towards the end and turn off the heat.
• Pour into individual soup bowls and garnish with a dash of cream and some basil.
• Serve warm with croutons.

Paneer butter masala

There are many ways to do paneer butter masala. I will be posting the other methods also soon as and when I make them. This is worth a try and it is pretty simple.


You need
Tomatoes - 2 
Onions - 1/2 
Paneer - cubed
Kasoori methi - 1 tablespoon (crushed by hand)
Ginger garlic paste - 1 tablepsoon
Milk - 1/4 cup
Heavy cream - to garnish
Butter - 2-4 tablespoons
Cumin seeds - 1 teaspoon
Cloves - 2-3
Salt
Chilli powder - 1 teaspoon
Coriander powder - 1 tablesoon
Garam masala - 1 teaspoon
Cashew nuts - 5-6 whole
Tomato ketchup - 1-2 tablepsoons


Method

• Blanch the onions in hot water or you can also microwave the onions for a quicker version and then puree it along with the cashew nuts.
• Make a puree of the tomatoes and set aside.
• Mix together chilli powder, coriander powder, garam masala with milk and set aside.
• In a pan start by adding butter followed by cumin seeds, cloves, ginger garlic paste and the above spice paste mixed in milk. Saute for a few minutes and then add the tomato puree, onion and cashew puree
• Add needed water to bring it to gravy consistency.
• Add required salt, tomato ketchup and kasoori methi and allow to simmer covered until oil starts to leave the sides of the pan. Keep stirring half way.
• By this time make sure the raw smell of the spices and the tomato leaves the dish. Adjust the consistency of the gravy by adding water if needed.
• Add the paneer followed by heavy cream and leave for just 1-2 minutes. Turn off heat. Do not cook long after you add paneer to the dish.
• Serve warm with roti/rice

Eggplant curry (Kathrikai podi curry)

You need

Eggplant (small variety) - 10-12 pieces (half way cross section on each)
Turmeirc powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -1 teaspoon
Curry leaves
Asafoetida - a pinch
Eggplant powder - 3 tablespoons
Salt
Oil


For the powder
Channa dal -4 tablespoons
Urad dal -1 tablespoon
Coriander seeds -3 tablespoons
Red chillies -3
Peppercorns -1 teaspoon


Method

• Microwave the eggplant in little water until they are done 70%. 
• Cool them and stuff every eggplant with the powder(2 tablespoons approx)
• Another alternative is you could sprinkle the powder on top and omit this step.
• In a pan add oil, splutter mustard seeds, add curry leaves, turmeric powder, urad dal and the eggplants.
• Add salt, Asafoetida and fry until the eggplant gets roasted well. You might need to pour enough oil to fry it well.
• Add one more tablespoon of eggplant powder and saute well.
• Cook until the eggplants turn like the ones in the picture.
• Serve warm 

Keerai kozhambu (Spinach in soupy gravy)

You need
Spinach leaves - 1/4 bunch (finely chopped)
Tamarind - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt
Red chilly - 1
Mustard seeds - 1 teaspoon
Asafoetida - a pinch
Sambar powder - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
All purpose flour/rice flour - 1 tablespoon
Oil


Method

• In a medium saucepan start by adding oil, splutter mustard seeds, add fenugreek seeds, red chilly, Asafoetida, turmeric powder, spinach leaves and saute until spinach shrinks a little.
• Add tamarind paste and required water to bring it to soup consistency.
• Add salt and sambar powder and bring this to a boil.
• Allow to boil until the raw smell of leaves and powder go away. This will take about 15-20 minutes.
• Combine little water in the flour mix well and pour it into the kozhambu to thicken it.
• Allow to thicken and bring it to a boil for 5 more minutes and turn off the heat.
• Serve warm over rice.

Milagu kozhambu (Spicy peppercorns in tamarind gravy)

Peppercorns and sesame oil are the most important ingredients that go into making milagu kozhambu. Though a spice peppercorns have a healing property on the body. Don't hesitate to use the needed amount of sesame oil for this dish. Since it is going to be a spicy dish you will not end up consuming all the oil you pour into the dish. Besides sesame oil has healing properties for your tummy when compared to other oils. And remember apart from garlic which is optional you won't need any vegetable for this.


You need
Coriander seeds -1tablespoon
Channa dal - 1tablespoon
Urad dal - 1 tablespoon
Red chilly -1
Pepper corns - 8-10
Curry leaves 
Asafoetida - a pinch
Tamarind paste - 1 teaspoon
Sesame Oil - 1/4 -1/2 cup 
Salt
Garlic cloves - 4-5 (optional)
Mustard seeds - 1 teaspoon

Method

• In a little oil, roast the coriander seeds, channa dal, urad dal, red chilly, peppercorns and curry leaves until they become light brown.
• Cool the above spices and grind them into a paste with required water.
• In a medium saucepan start by adding oil followed by mustard seeds, Asafoetida, curry leaves and garlic (optional). 
• Now add the above paste, tamarind paste, salt and required water and bring it to a boil on medium heat. Boil until the oil leaves the sides of the container and oozes out. 
• Serve warm over rice.

Poricha Kozhambu

When you are tired of making sambar or kootu every other day this comes to rescue. It has the ingredients that go into kootu and kozhambu and hence the name. It sure is worth a try if you don't like kootu, like me....hehe.


You need
Vegetables - White pumpkin/snakegourd/ chow chow/ eggplant/ anything that goes into kootu can be used. A medley of 2-3 vegetables can also be used.
Tamarind paste - 1/2 teaspoon
Coconut - 2 tablespoons
Urad dal - 1 tablespoon
Toor dal - 1/2 tablespoon
Pepper corns - 4-5
Red chilly - 1
Cumin seeds - 1 teaspoon
Curry leaves - 4-5
Asafoetida - a pinch
Salt
Turmeric powder
Oil


Method

• In a little oil roast the urad dal, toor dal, pepper corn, red chilly, cumin seeds, curry leaves and coconut until light golden brown.
• Allow to cool and grind this into a fine paste and set aside.  
• In a medium saucepan boil the vegetable that you choose in required water and cook until it is almost done. 
• Now add the tamarind paste and continue to cook for more time. Make sure the vegetable you choose does not get overcooked and squishy.
• Now add the coconut spice paste, salt, asofoetida and mix well. Add water as it might turn thick and bring it to kozhambu consistency.
• Cook on medium heat, mixing between until the raw smell of the spices go away which will take about 8-10 minutes.
• In a separate pan use little oil and temper mustard seeds and curry leaves and pour it over the kozhambu in the end.
• Serve warm over rice. 

Paruppu Thogayal (Toor dal chutney)

You need
Toor dal - 1 cup
Red chilly - 1
Asafoetida - 1 pinch
Salt

Method

• In a pan start by adding little oil and roast the dal and red chilly until golden.
• Towards the end add salt and Asafoetida.
• Cool and grind into a paste with required water. 
• For tempering use mustard seeds and curry leaves and pour over thogayal.
• Serve over rice.

Christmas card

The Christmas card my D made for her teachers in school. We used pencil shavings, glitter, paint, stickers etc.

Bamboo

Inspired by Chinese art, I have used calligraphy technique painting the bamboo.