Jackfruit Seeds Subzi(Palaa Kottai)

Ingredients


Boiled Jackfruit Seeds - 1 Cup (Remove the hard white skin and cut each seed into 2 or 3 pieces)
Chopped Onion - 1
Chopped Tomato - 1
Sambar Powder - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Asafoetida - A Pinch
Curry Leaves - 5 To 6
Oil - 1 Tablespoon
Salt

Jackfruit Seeds Subzi

Preparation


1. In a pan, heat oil. Add mustard seeds and when it splutters, add urad dal. Wait until urad dal turns golden brown then add asafoetida, and cumin seeds. Fry for a minute.
2. Add onions and curry leaves. Once the onions turn golden brown, add tomatoes. Fry well until tomatoes turn mushy. 
3. Add jackfruit seeds, sambar powder, turmeric powder, and salt. Mix well. Fry for three minutes and then sim the fire. Finally, fry for two more minutes.


Now, the Jackfruit Seeds Subzi is ready!!!


Serve: Sambar, Rasam, and Kootu etc.

Palak Masala Pongal

Ingredients


Rice - 1 Cup
Chopped Yellow Moong Dal - 1/4 Cup
Spinach - 2 Bunches
Slitted Green Chillies - 4 To 7
Chopped Onion - 2
Chopped Tomato - 2
Chopped Brinjal - 2 Or 3
Grated Ginger - 1/2 Inch Pieces
Garam Masala Powder - 1/2 Teaspoon
Ghee - 3 Tablespoons
Cumin Seeds - 1 Teaspoon
Cashew Nuts - 2 Tablespoons
Curry Leaves - 10 To 12

Palak Masala Pongal
Learned From Chef Mallika Badrinath

Preparation


1. In a pan, dry fry rice and yellow moong dal until it becomes slightly brown.
2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.
3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.
4. When water boils well, add rice and moong dal. Boil for 10 minutes. 
5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining ghee.


Now, Palak Masala Pongal is ready!!!


Serve: Chutney and Sambar

Egg Masala

Ingredients


Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt

Egg Masala

Egg Masala Served With Paratha
Learned From Chef Jacob

Preparation


1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once. 
4. Add eggs and boil well till the oil seperates.


Now, Egg Masala is ready!!!


Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.

Cucumber Rice (Vellarikai Sadam)

Ingredients


Boiled Rice - 1 Cup
Grated Large Cucumber - 1
Chopped Green Chillies/Red Chillies - 3
Finely Minced Ginger - 2 Teaspoons
Lemon Juice - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Hing/Asafoetida - 1/2 Teaspoon
Curry Leaves - 6 Nos.
Coriander Leaves - 1/2 Cup
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Fried Cashews - 7 (Optional)
Fried Ground Nuts - 10 (Optional)
Ghee - 1 Teaspoon (Use only ghee)
Salt


Step-By-Step Pictures

Mustard seeds and urad dal splutters in ghee

Ginger, green chillies, and asafoetida are added

Turmeric powder is added

Cucumber and salt are added

Boiled rice and lemon juice are added

Cucumber Rice

Preparation


1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by curry leaves. 
2. When urad dal turns golden brown, add ginger, green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order and fry for five minutes. Switch off the stove.
3. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.


Now, Cucumber Rice is ready!!!


Serve: Pickle, Thuvaiyal, Chutney etc.

Oats Curd Rice

Ingredients

Oats - 1 Cup

Boiled Rice - 1 Cup

Curd - 1 Cup

Chopped Green Chillies - 1

Finely Chopped Raw Mango - 1/4 Cup

Grated Ginger - 2 Teaspoons

Curry Leaves - 5 To 6

Mustard Seeds - 1/2 Teaspoon

Red Chillies - 2 To 3

Urad Dal - 1/2 Teaspoon

Raisins - 10 (Optional)

Oil - 1 Teaspoon

Oats Curd Rice
Learned From Chef Damu

Preparation

1. Beat the curd well. 

2. Boil oats using 1/2 cup water and a pinch of salt for 3 minutes. Add green chillies, raw mango, and ginger. Transfer it to a mixing bowl and let it cool down.

3. In a pan, heat oil and add mustard seeds. when seeds pop out, add curry leaves, red chillies, and urad dal. Add this seasoning to the beaten curd.

4. Now, mix both the curd and oats in the mixing bowl. Add raisins and coriander leaves. Now, add the boiled rice and mix well.

Now, Oats Curd Rice is ready!!!

Serve: Pickle, Thuvaiyal, and Subzi.

Cauliflower Potato Masala (Aloo Gobi)

Ingredients

Cauliflower Florets - 1
Potato Cubes - 2 To 3
Finely Chopped Onion - 1/2
Diced Tomato - 1
Ginger Garlic Paste - 1/2 Teaspoon
Finely Chopped Green Chilli - 1
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Amchoor Powder - 1/2 Teaspoon
Kasoori Methi - 1 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 5 To 6
Coriander Leaves
Oil - 2 Teaspoons

Salt 

Cauliflower Potato Masala

Preparation

1. Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
2. Cube the potatoes and soak in cold water to avoid discoloration.

3. Heat oil in a frying pan. Add mustard seeds and let it splutter. Then, add cumin seeds and curry leaves. Let them sizzle. Now, add chopped green chilies and onion and fry them till they turn golden brown.
4. Now, add the ginger garlic paste and saute till the raw smell of the paste goes off. Now, add tomatoes and saute for 3 to 4 minutes.
5. Add the potatoes, turmeric, red chili powder, coriander powder, amchoor powder, kasoori methi, garam masala and salt in an order. Sim the fire and cook for about 3-4 minutes.
6. When the potatoes are half cooked, add the cauliflower. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed. Finally, add coriander leaves.

Now, Cailiflower Potato Masala is ready!!!

Serve: Chappathi, Poori, Sambar, Rasam, and can also be used as a stuffing.

Potato Podimass

Ingredients


Boiled and Mashed Potatoes - 3
Finely Chopped Onion - 1
Finely Chopped Ginger - 1 Tablespoon
Slit Green Chillies - 1 To 2
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Channa Dal - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Lemon Juice - 1/2 Teaspoon
Hing - A Pinch
Curry Leaves - 5 To 6
Cashew Nuts - 5 To 6 (Optional)
Oil - 1 Teaspoon
Salt


Step-By-Step Pictures

Heat oil, mustard seeds, urad dal, channa dal

Add Curry leaves, hing and turmeric powder

Add ginger and onions

Add salt and mashed potatoes

Potato Podimass

Preparation


1. Heat oil in a frying pan. Add mustard seeds. When it pops out, add urad dal. Let it sizzle then add channa dal and curry leaves. 
2. Now, add green chillies, hing, and turmeric powder. Then, add ginger and fry for a minute.
3. Add onions and fry until they turn light brown. Add salt and mashed potatoes. Stir well and fry for 3 minutes. Switch off the stove and add lemon juice. At this stage if you wish, you could add cashew nuts. 


Now, Potato Podimass is ready!!!


Serve: Sambar, Rasam, and Dal.

Olive Rice

Ingredients

Boiled Basmathi Rice - 1 Cup
Coriander Leaves - 1/2 To 1 Cup
Chopped Garlic Pods - 5
White pepper Powder - 1/2 To 1 Teaspoon
Grated Lemon Skin - 1 Teaspoon
Olive Oil  - 2 Teaspoon
Salt

Olive Rice
Learned From Chef Jacob

Preparation

In a frying pan, heat oil. Add garlic pods and fry for 30 seconds. Now, add coriander leaves, boiled rice, white pepper powder, salt, and grated lemon skin in an order. Sprinkle water and cook for 3 minutes in high flame.

Now, Olive Rice is ready!!!

Serve:  Chicken Chalna, Navaratna Kuruma, Shahi Kuruma, Paneer Butter Masala etc.

Palak Paneer / Palak Tofu

Ingredients

Spinach - 1 Bunch (Wash it nicely)

Paneer/Tofu - 15 Cubes

Ripe Tomato - 1

Chopped Onion - 1/2

Green Chillies - 2 To 4

Ginger Garlic Paste - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Coriander Powder - 1 Teaspoon

Fresh Cream or Roasted Cashew Nut Paste - 1/4 Cup (Optional). I have used cream.

Ghee - 1 Teaspoon

Oil - 2 Teaspoons 

Salt

Palak Paneer/Tofu

Palak Paneer/Tofu - Served With Chappathi

Preparation

1. In a frying pan, heat 1 teaspoon oil. Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer/tofu.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer/tofu cubes and cream or cashew nut paste and boil it for 3-4 minutes. 

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

Egg and Soyabean Sprouts Fried Rice

Ingredients

Cooked Basmati Rice/Left Over Boiled Rice - 1 Cup

Soyabean Sprouts - 1/2 Cup 

Eggs - 3

Green chillies - 2 To 3

Soya Sauce - 1/2 Tablespoon

Ginger Garlic Paste - 1 Teaspoon

Pepper - As Desired

Salt

Oil

Step-By-Step Pictures

Add the eggs and stir for sometime

Soyasauce, green chillies and ginger garlic paste have been added

Adding rice

Egg and Soyabean Sprouts Fried Rice
Learned From cookingandme

Preparation

1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat 2Teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off. 

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot. 

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!

Sprouted Soybeans/Moong Dal Sandwich

Ingredients

Soyabeans/Moong Dal Sprouts - 1 Cup

Boiled and Mashed Potato - 1 and 1/2 Cups

Grated Carrot - 1/2 

Chopped Onion - 1

Chilli Powder - 1/2 Teaspoon

Cumin Powder - 1/2 Teaspoon

Garam Masala - 1/2 Teaspoon

Coriander Leaves - Little

Lemon Juice - 1/2 Teaspoon

Oil - 2 Teaspoons

Salt

Sprouted Soybeans Filling
Learned From Jayashris Kitchen

Stuffed Sprouted Soybeans 

Preparation

1. In a pan, add oil. When the oil is hot, add onions and saute until it turns transparent color. 

2. Add the carrots, sprouts, salt, chilli powder, cumin powder, and garam masala.

Fry for 5-7 minutes.

3. Now, add the mashed potatoes and mix well. Then, add coriander leaves. Switch off the stove, and finally add lime juice.

4. Now, toast the bread loaves. Stuff the breads with the sprouts filling and spread it. 

Now, Sprouted Soybeans Sandwich is ready!!!

Note. You can also apply mint chutney on the bread. 

            You can add chopped veggies like capsicum, cauliflower, and peas while adding       

            carrots for making the sprouts stuffing.

Sidedish: Tomato Ketchup

Iyengar Bakery's Bread Sandwich

Ingredients
Chopped Onions - 1 Cup
Chopped or Grated Carrot - 1
Chopped Green chillies - 2
Chopped Coriander Leaves - 1 Tablespoon
Chopped Mint Leaves - 1 Tablespoon
Turmeric Powder - A Pinch
Bread Slices - As RequiredOil - 2 Teaspoon
Salt

Sandwich For The Bread

Iyengar Bakery's Bread Sandwich

Preparation
1. In a pan, heat oil. Add onions and fry until its raw smell goes off. 2. Add carrot, salt, turmeric powder, mint leaves, coriander leaves, and green chillies in an order. Fry for 5 more minutes. 
3. Toast the breads with little ghee. Stuff the breads with the cooked sandwich or sandwich the breads using the sandwich maker.


Now, Iyengar Bakery's Bread Sandwich is ready!!!

Cabbage Capsicum Curry

Ingredients

Cabbage - 1/4Kg

Capsicum - 1

Onions - 2

Chilli Powder - 2 Teaspoon

Cumin Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Coriander Leaves - 1/4 Cup

Curry Leaves - 10

Oil - 3 Tablespoon

Salt

Cabbage Capsicum Curry

Preparation

1. Cut onions, cabbage, and capsicum into thin slices.

2. In a pan, heat oil. Add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown.

3. Now, add cabbage, capsicum, turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame.

4. Finally, add curry leaves and coriander leaves.

Sidedish: Chappathi, Rice, and Paratha. you can also use as a stuffing for Paratha.

Moong Dal Paratha

Ingredients 

For Moong Dal Masala

Boiled Yellow Split Moong Dal - 1 Cup 

Finely Chopped Ginger - 2 Teaspoons

Finely Chopped Green Chillies - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 1 Teaspoon

Garam Masala Powder - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Finely Chopped Coriander Leaves - 4 Tablespoons

Salt

Moong Dal Paratha
Learned From Archana's Kitchen

For Paratha

Whole Wheat Flour - 2 Cups

Salt - 1 Teaspoon

Water - For Kneading The Dough

Oil/Ghee 

Preparation

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes. 

3. Make 12 - 15 lemon sized balls of the dough and roll them out to round paratha. 

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness. 

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil on the corners of the paratha.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness. 

Now, Moong Dal Paratha is ready!!!