Red Bell pepper Chutney

Ingredients:

Red bell pepper	1 cup
Onion	1 cup
Channa dal	1 Tbsp
Cumin seeds	1 tsp
Garlic pods	2-3
Dried red chili	1
Shredded coconut	1 Tbsp
Tamarind paste	¼ tsp
Salt
Oil

 

 

To Splatter:

 Mustard seeds            ½ tsp

Split urad dal              1 tsp
Asafetida                    a pinch
Oil

 

  

Directions:

 

 

1. Heat oil in a pan add cumin seeds, Channa dal, garlic, red chili roast for few minutes.
2. Add onion and fry for a minute then add red bell pepper fry until the pepper skin starts to peel.
3. To that add coconut and turn off. Once it cools down add tamarind and salt grind in to course paste.
4. In a small pan splutter mustard, urad dal and asafetida. Add that to grind chutney.

Kollu Kulambu and Kollu Rasam (Horse gram kulambu)

Kollu is good for health, but I won’t cook often. But when ever we get cold I use to cook this for sure, because its good remedy for cold. Even it helps to reduce weight.

Kollu Kulambu:

 

Ingredients:

Kollu paruppu	½ cup
Onion	¼ cup
Tomato pure	½ cup
Green chili	1-2
Curry leaves
Salt
Oil

For Grinding:

Cumin seeds	½ tsp
Pepper	¼ tsp
Garlic pods	4-5
Onion	½ cup
Coriander powder	1 ½ tsp
Turmeric powder	½ tsp

 

 Directions:

1. Heat a teaspoon of oil in a pan and roast the ingredients for grinding in same order, once it cool down grind into fine paste.
2. Pressure cook Kollu drain the water keep it aside, blend kollu into course paste.
3. In the same pan add one tablespoon oil splutter some mustard seeds add green chilies, curry leaves and onion.
4. After the onion turns brown add tomato pure and grind paste allow it to cook until raw smell goes.
5. At this stage add kollu paste, salt enough water and give a boil.
6. Garnish with coriander leaves. Serve with rice with a spoon of ghee.

Kollu Rasam:

 

Ingredients:

Onion	¼ cup
Tomatoes	½ cup
Thick tamarind pulp	½ cup
Garlic pods	2-3
Curry leaves
Mustard seeds	1 tsp
Rasam powder	1 ½ tsp
Asafetida	a pinch

 

 

 

 

 

 

 

 

 

 

 

Directions:

1. Take the kollu water and boil it separately.
2. Heat oil or ghee in another pan splutter mustard seeds, add onion, red chili, curry leaves fry for few minutes.
3. Add tomatoes cook until soft add tamarind water.
4. When it starts to boil add turmeric powder, rasam powder, asafetida, crushed garlic.
5. After the raw smell goes add boiled kollu water and coriander leaves.
6. Serve with rice.

Cabbage Sothi (Cabbage Gravy)

Few days back while I was watching a cookery program came across this recipe, I haven't tried any gray with cabbage. So just gave a try and came out good. It was good with Idly,hope it will be good with idiyappam too.

Ingredients:

Cabbage	2-3 Cup
Onion	½ Cup
Tomato	½ Cup
Green Chili	1-2
Sheered coconut	3 Tbsp
Cashew	5-6 no
Fennel seeds	1 tsp
Mustard seed	½ tsp
Curry leaves
Coriander leaves
Salt
Oil

 

 

 

 

Directions:

1. Heat oil in a pan and splutter mustard seeds, add onion and curry leaves fry until brown.
2. Grind Green chilles and fennel seeds add to the onion and fry a minute.
3. Now add tomato and fry for few minutes, add cabbage and fry for few more minutes.
4. Grind coconut with cashew (soak in hot water for 5- 10 min), now add this to cabbage and bring to boil. Once it cooks add corriander leaves serve it with idly.

 

Spinach Chapati and Thakali Tokku

My kids don't take much greens in their food but they like chapati, so I tired this turned out good with beautiful green color and they liked it. Thakali Tokku is one of the easy recipe and its our favorite. We can use this for travel. My mom always do this for dinner when we travel,such a good combination.

Spinach Chapati(Indian wheat bread or tortilla)

Ingredients:

 

Wheat flour	1 Cup
Spinach pure	½ Cup
Oil	1 Tbsp
Salt
Water

 

 

 

 

 

 

 

 Directions:

1. Spinach pure: Cook 2 cups spinach with little water for 10 minutes and blend.
2. Add everything together expect oil, mix and make a soft dough. Now add oil and knead it for 10- 15 minutes. Keep it aside for 1-2 hrs. After that make small balls out of it. Take one ball and roll it and toast both sides on hot pan. Chapati is now ready.

 

 

Thakali Thokku 

 

Ingredients:

Onion Chopped	½ Cup
Tomatoes medium size	3
Green Chili	1
Turmeric powder	½ tsp
Red chili powder	½ tsp
Mustard seeds	1 tsp
Oil	2 Tbsp
Salt
Curry leaves

 

 

Directions:

1. In a pan heat oil. Add mustard seeds once it splutters add onion, green chilli and curry leaves.
2. After the onion turns brown add the chopped tomatoes, Turmaric powder, chilli powder and salt.
3. Cook with out covering the lid until oil separates.  

Note: You can add a pinch of sugar to thokku it tastes good. When travel aviod onion for thokku it will saty good for 2 days.

Banana Walnut Muffin

This is my first post,I was thinking to start with a sweet.I was left with lot of bananas, this use to happen often for me. So this time tried banana walnut muffin and it came good..

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

6 oz (1 1/2 sticks) unsalted butter

2 eggs

1 teaspoon pure vanilla extract

1 cup chopped walnuts

 

Direction:

1.Preheat oven to 375 degrees F and lightly butter muffin pan.

2.Melt the butter and allow it to cool.
3.In a large bowl, combine the flour, baking soda, and salt; set aside.
4.Finelly chop 2 of the bananas.
5.With an electric mixer, whip the remaining bananas and sugar together for 3 minutes.
6. Add the melted butter, eggs, and vanilla and beat well.
7.Add the dry ingredients(step3).
8. Fold in the nuts and chopped bananas with a rubber spatula.
9.Scoop the batter into the muffin pan to fill them about halfway.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temprature.