Murungai Keerai Muttai Poriyal / Moringa Leaves Egg Stir Fry Recipe

Murungai keerai / Moringa Leaves has many Health Benefits. It helps to lower Blood Pressure n contains Calcium, Protein, Vitamins etc. Here I shared the murungai keerai recipe with Muttai. We can make this recipe with Rice n pack for kids Lunch Box. Lets see the preparation

Ingredients :

Murungai Keerai - 500 gms
Eggs - 5
Onion - 2 (finely chopped)
Garlic - 4 pods (crushed)
Ginger - 1 inch (crushed)
Green Chilly - 3 (slit)
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Grated Coconut - 1/2 of full coconut
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urid dal - 1/2 tsp
Salt to taste

Method :

Heat a heavy bottomed with oil, add n fry urid dal, mustard seeds for a few seconds or until mustard seeds stops spluttering.

Now add n saute green chilly, ginger, garlic, onion for 2-3 minutes. Add n fry turmeric powder, red chilly powder, pepper powder for a minute.

Then add beaten eggs n mix it well. To this add n saute murungai keerai with fresh grated coconut for 5 minutes in a lower flame.

Tasty Murungai Keerai Muttai is ready to serve.

Serve as Kids Lunch-box with Rice or with Spicy Fish Curry.

Love Cook Joy.

Tomato Dal / Paruppu Thakkali / Tomato Pappu Recipe

Tomato Dal is one of the tasty curry n goes well with steamed rice n Avakaya (Mango) pickle. This recipe makes our stomach comforting with easy digestion. Lets see the preparation

Ingredients :

Thur Dal - 1 cup ( washed n soaked for 15 minutes)
Onion - 1 (chopped)
Tomato - 3 Big (chopped)
Green Chilly - 5 (slit)
Garlic - 2 pods (crushed)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Tamarind paste - 1 tsp
Oil + Ghee - 1 tsp + 1 tsp
Urid dal - 1/2 tsp
Dried red chilly - 2 ( Broken into pieces)
Mustard seeds - 1 tsp
Cumin seeds - 1 1/2 tsp
Fenugreek seeds - 4 seeds
Asafoetida - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 handful
Salt to taste

Method :

In a pressure cooker, add n cook thur dal with turmeric powder, red chilly powder, cumin seeds, onion, tomatoes, green chilly, tamarind paste for 2 whistle in a lower flame. Turn-off flame.

Once pressure release completely, open the lid. Mix it well n keep it aside.

Heat a pan with oil n ghee. Add n fry urid dal, mustard seeds, dried red chilly, fenugreek seeds, garlic, asafoetida, curry leaves until mustard seeds stop spluttering.

Add this seasoning into the tomato dal. Blend it well with fresh coriander leaves n salt.

Tasty n easy Tomato Dal is ready to serve.

Serve with Hot Steamed Rice with Potato roast n mango pickle.

Love Cook Joy.

Crab Masala Curry Recipe

Crab Masala Curry is one of the delicious Seafood Recipe, cooked in Coconut milk which enriches the taste great with Steamed Rice. Lets see the preparation

Ingredients :

Crab - 1 kg (washed n cleaned)
Onion - 3 Big (sliced)
Tomato - 4
Green chilly - 4
Ginger - 3 inches
Garlic - 10 pods
Curry leaves - 2 sprigs
Coconut milk - 1/2 cup (Thick)
Pepper - 1 tsp
Fennel seeds - 1 tsp
Cinnamon stick - 1
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Fresh Coriander leaves - 1 handful
Oil - 3 tbsp
Salt to taste

Method :

Heat a pan with 1 tsp of oil, add n fry pepper, fennel seeds, cinnamon stick, onion-1, green chilly, ginger, garlic, curry leaves for 2-3 minutes until the raw flavor goes. Turn-off the flame. Keep it for cool down.

In a blender, add n grind the fried onion spice mixture into a fine paste.

Heat a heavy bottomed pan with oil. Add n saute onion for 2 minutes, then add tomatoes n stir it. Cook till oil separates.

To this, add turmeric powder, Red chilly powder, coriander powder n fry for a minute.

Now add crab n saute it for 5 minutes in a medium flame. Once crab cooked 3/4, then add grounded onion spice mixture n cook for 10 minutes. Lower the flame.

Add thick coconut milk n blend it well. Cooked the crab for 2 minutes in a lower flame. Turn-off the flame. Garnish with fresh Coriander leaves.

Delicious Crab Masala Curry is ready to serve.

Serve with Hot steamed Rice.

Love Cook Joy.

Curd Rice Recipe

Curd Rice is a Very Popular South-indian recipe. Best recipe for lunch during summer season. Its a easy n tasty recipe with less ingredients. Lets see the preparation

Ingredients :

Curd - 1 cup
Raw Rice - 1 cup (over cooked)
Green chilly - 3
Ginger grated - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dried red chilly - 2 (broken)
Asafoetida - 1/2 tsp
Salt to taste

Method :

In a blender, add n crushed green chilly,  ginger, curry leaves. Beat curd n Keep it aside.

Heat a pan with oil, add n fry urad dal, dried red chilly, mustard seeds, cumin seeds, asafoetida until mustard seeds stops spluttering.

Take a mixing bowl, add cooked rice, crushed green chilly, ginger spice mixture, seasonings mix it well n then add beaten curd into the rice with salt. Blend it well.

Delicious Cool Curd Rice is ready within a few minutes.

Serve with any veg roast n pickle.

Love Cook Joy.

Traditional Chettinad Sweet Paniyaram Recipe

Chettinad Sweet Paniyaram is a very popular n traditional recipe. Best for evening snacks with Hot Tea / Coffee. Usually, we make this sweet paniyaram  during lakshmi Pooja, Durga Pooja as Prasadam. Lets see the preparation.

Ingredients :

Raw Rice - 2 cups
Riped Banana - 1(Big)
Jaggery - 400 gm
Water - 1 cup
Cardamom powder - 1 tsp
Dry Ginger powder - 1/4 tsp
Coconut pieces - 2 tbsp
Black Sesame Seeds - 1/2 tsp
Crushed Cumin seeds - 1/4 tsp
Ghee - 2 tbsp
Oil for frying Paniyaram
Salt - 1 pinch

Method :

Soak raw rice for 5-6 hours. Then grind it into between coarse to fine form. At last round of grinding, add chopped banana and grind it.

Collect the batter n keep it in a container.

Now heat a pan with jaggery n 1/2 cup of water. Bring to boil n switch-off jaggery, once completely jaggery melts. Strain the jaggery syrup n pour this syrup into the batter. Mix it well.

Heat a pan with ghee n roast coconut pieces until it turns to golden brown colour. Add this into the batter with salt n blend it well.

Keep it to ferment for 6-7 hours.

After fermentation, add cardamom powder, dry ginger powder, crushed cumin seeds, black sesame seeds n mix it well.

Heat a paniyaram mould with oil. Pour one tbsp of batter in each mould n fry on both sides until it turns to golden brown colour in a medium flame.

Tasty, Crunchy n Crispy Traditional Chettinad Sweet Paniyaram is ready to serve.

Serve Hot with Masala Tea.

Adjust the sweetness of jaggery according to your taste.

Love Cook Joy.

Instant Hard-Boiled Egg Onion Fry Recipe

Egg onion Fry is a quick n tasty recipe. Cooked with less ingredients n prepared within a few minutes. It goes well with curd rice, sambar rice etc. Best instant side dish for any rice variety. Lets see the preparation

Ingredients :

Egg - 4 (Hard Boiled n cut into pieces)
Onion - 2 big size (sliced)
Green chilly - 4
Ginger crushed - 2 inches
Garlic crushed - 3 pods
Curry leaves - 1 sprig
Fresh coriander leaves - 1 handful
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method :

Heat a pan with oil in a medium flame. Add n fry green chilly, ginger, garlic for a few seconds.

Add onion,salt n curry leaves, saute it for 2 minutes.

Then add n saute turmeric powder, red chilly powder, cumin seed powder, pepper powder for few minutes till raw flavor goes.

Now add hard boiled eggs into the onion spice mixture n blend it well carefully along with fresh coriander leaves.

Tasty, quick Egg Onion Fry is ready to serve.

Serve with any Rice of your choice.

Love Cook Joy.

Catering Style Vathal Kuzhambu Recipe / Catering StyleTangy Spicy Curry Recipe

Vathal Kuzhambu is a very traditional n authentic Tamil recipe. It goes great with any paruppu kootu, veggie stir fry n plain appalam. Here i shared the Catering Style Vathal kuzhambu with sundakkai vathal (dried Turkey Berry). Lets see the preparation

Ingredients :

Onion - 1
Tomato - 3 big
Sundakkai vathal - 2 tbsp
Curry leaves - 1 sprig
Tamarind - 3 tbsp
Turmeric powder - 1/4 tsp
Grated Jaggery - 2 tsp
Salt to taste
Sesame oil / oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Urad dal - 1/4 tsp
Dried red chilly - 2

For Grinding :

Red chilly - 3
Coriander seeds - 1 tsp
Grated coconut - 3 tbsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tsp

Method :

Dry roast all the grinding ingredients one by one till get a nice aroma in a pan. Grind it into a fine paste with 1/4 - 1/2 cup of water. Keep it aside.

Heat a heavy bottomed pan with oil. Add n saute onion for a minute.

Then add tomatoes n saute it until it turns to soft.

Now add turmeric powder, grounded spices, tamarind paste with 2 cups of water n cook in a lower flame until all the raw flavor goes for 15 minutes with closed lid. Add grated jaggery at the end n mix it.

Heat a seasoning pan with 2 tsp of oil. Add n fry mustard seeds, fenugreek seeds, urad dal, dried red chilly, curry leaves, sundakkai vathal till mustard seeds stops spluttering.

Add this seasoning into the tasty kuzhambu n blend it well.

Delicious Catering Style Vathal Kuzhambu is ready to serve.

Serve with Hot Steamed Rice, any veg stir fry, any paruppu kootu n Appalam.

Love Cook Joy.

Tasty Onion Sambar Recipe / Vengaya Sambar Recipe

Onion sambar is a tasty recipe n different from the normal sambar. In this recipe, we don't use any sambar powder or red chilly powder. Its one of the traditional Tamil Recipe n easy to make without using any vegetables. Its taste great n delicious with Hot Steamed Rice n Potato Masala. Lets see the preparation

Ingredients :

Thoor dal - 1 cup (washed n soaked for 15 minutes)
Shallots - 15 (finely chopped)
Tomato - 2 (chopped)
Green Chilly - 8 (slit)
Garlic pods - 2
Pepper corns - 8
Curry leaves - 1 sprig
Coriander leaves - 1 handful
Tamarind paste - 2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek powder - 1/4 tsp
Dried Red Chilly - 2 (broken)
Asafoetida - 1/2 tsp

Method :

In a pressure cooker, add n cook the soaked thoor dal along with turmeric powder, garlic pods, pepper corns, fenugreek seeds for 4 whistle. Turn-off the flame.

Once pressure release completely, open the cooker n stir it well. Keep it aside.

Heat a pan with oil in a medium flame. Add n saute shallots, green chilly n tomatoes one by one until it turns to soft. Now add tamarind paste with 2 cups of water. Bring to boil.

Once started boiling, add cooked thoor dal, salt n mix it together. Cook for 10-15 minutes in a lower flame.

Heat a seasoning pan with oil, add n fry mustard seeds, cumin seeds, dried red chilly, asafoetida, fenugreek powder until mustard seeds stops spluttering.

Add this seasoning into the onion sambar n blend it well.

Garnish with curry leaves n fresh coriander leaves.

Delicious Onion Sambar is ready to serve.

Serve with Hot steamed Rice, Ghee n Potato Roast / Masala.

Love Cook Joy.

Coconut Rice Recipe / Thengai Sadham Recipe

Coconut Rice is a tasty, quick n traditional recipe of south-India. It is best recipe for Lunch Box.
Lets see the easy to make recipe Coconut Rice preparation.

Ingredients :

Fresh grated Coconut - 1/2 cup
Long Grain Rice - 1 cup (washed n soaked for 15 mins)
Oil + Coconut oil - 1 tbsp + 1tsp
Urid dal - 1 tsp
Mustard seeds - 1 tsp
Dried Red chilly - 3 (broken into pieces)
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Salt to taste

Method :

In a pressure cooker, add n cook soaked rice with 2 cups of water,salt for 1 whistle in a lower flame. Turn-off the flame n wait for pressure to release completely from the cooker. Open the cooker lid.

Stir it slowly with fork n add 1 tsp of coconut oil. Keep it aside.

Heat a pan with oil in a medium flame. Add n fry urid dal, dried red chilly, mustard seeds, cumin seeds, asafoetida, curry leaves until mustard seeds stops spluttering.

To this add grated coconut n fry it for a minute.

Now add cooked rice n blend it well with the coconut fried mixture.

Delicious Coconut Rice is ready to serve.

Serve with Potato roast or any of your choice veg roast.

Love Cook Joy. 

Sprouted Multi-Grains Stir Fry Recipe

Sprouted Multi-grains is a healthy n nutritious food which has less starch n higher proportions of  protiens, vitamins, minerals etc compare with unsprout grains. Here I shared the sprouted grains stir fry recipe with simple form. Lets see the preparation

Ingredients :

Sprouted Multi-grains - 1 cup
Onion - 1 big size ( finely sliced)
Green chilly - 2 (slit)
Ginger - 1 inch (crushed)
Garlic - 2 pods (crushed)
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Fenugreek powder - 2 pinch
Pepper powder - 1/4 tsp
Curry leaves - 1 sprigs
Coriander leaves - 1 handful
Grated Coconut - 2 tbsp
Salt to taste

For Seasoning :

Oil + Coconut oil - 1 tbsp + 1 tsp
Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chilly - 2
Asafoetida - 1 pinch

Method :

In a pressure cooker, add n cook the sprouted grains with 2 1/2 cup of water for 3 whistle. Keep it aside.

Crush the onion, green chilly, ginger, garlic, turmeric powder, red chilly powder, coriander powder, fenugreek powder, 1 sprig of curry leaves in a blender.

Heat a heavy bottomed pan with oil, add n fry the seasoning ingredients for a minute or until  mustard seeds stops spluttering.

To this add n stir crushed onion spices mixture for 2-3 minutes till raw flavor reduced.

Add cooked sprouted grains n mix it well for a minutes.

Now turn off the flame. Add n stir fresh grated coconut, coriander leaves.

Delicious Sprouted Multi-Grains Stir Fry is ready to serve.

Serve with Sambar Rice / Curd Rice / Lemon Rice.

Love Cook Joy.

Urulai Kizhangu Appala Poo Kootu Recipe / Potato Dal with Papad Recipe

Appala Poo Kootu is a traditional tamil recipe which goes great with Spicy tangy curry.  It is tasty n delicious with Hot steamed rice with ghee.  Lets see the preparation.

Ingredients :

Potato - 1 big size (boiled)
Bengal gram dal - 1/2 cup (cooked)
Appalam / Papad - 12 (fried)
Onion - 1 small size (chopped)
Grated Coconut - 2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Salt to taste

For seasoning :

Oil+ghee - 1 tsp+1 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1 tsp
Red chilly - 2
Curry leaves - 1 sprig

Method :

In a blender, add n crushed grated coconut, cumin seeds, onion without adding water. Keep it aside.

Heat a heavy bottomed pan with oil n ghee in a medium flame. Add n fry seasoning ingredients for a minute until mustard seeds stops spluttering.

To this add n stir turmeric powder, sambar powder for a few seconds in a lower flame.

Now add n saute crushed onion coconut mixture until raw flavor reduced.

Add n mix the cooked potato n bengal gram dal .... cook for a minute.

Add the fried appalam n blend it well. Don't crush the appalam.

Turn-off the flame.

Delicious Potato Dal with Papad is ready to serve.

Serve with any spicy tangy curry.

Love Cook Joy.

Indian Style Macaroni wheat Pasta Recipe / Kids-Friendly Recipe

Macaroni Veg Pasta is a perfect for kids lunch box recipe. It is loaded with veggies makes a healthy recipe for kids. Tasty, Quick n Easy to make recipe within a few minutes. Lets see the preparation

Ingredients :

Macaroni wheat pasta - 1 cup
Mix Veggie - 1 cup ( any veggies of your choice)
Onion - 2 (finely chopped)
Tomato - 3 (finely chopped)
Green chilly - 2 (slit)
Ginger garlic - 2 tsp
Fresh Coriander leaves - 1 handful (finely Chopped)
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Black pepper - 1/2 tsp
Garam masala - 1/4 tsp
Tomato ketch-up - 1 tbsp
Sugar - 1/2 tsp (optional)
Salt to taste
Oil - 3 tbsp

Method :

Heat a pan with water, 1 tsp of oil n salt. Once the water starts boiling, add n cook the macaroni pasta for 5 minutes. Turn-off the flame. Strain the pasta n rinse under cold water, Keep it aside.

Heat a heavy bottomed pan with oil in a medium flame. Add n saute green chilly, ginger-garlic paste, onion, tomatoes one by one for 5 minutes till raw flavor reduced.

To this add n saute turmeric powder, red chilly powder, garam masala, pepper powder for a minute.

Now add n stir tomato ketch-up, sugar. Then add cooked macaroni pasta into this gravy, mix it well n cook for 2 minutes. Turn-off the flame. Sprinkle freshly chopped coriander over the masala macaroni pasta.

Quick, easy n tasty Indian style Macaroni Wheat pasta is ready to serve.

Serve as Evening Snacks also for the kids after their school.

Love Cook Joy.

 

Crispy n Tasty Yam Fry / Senai Kizhangu Varuval Recipe

Yam Fry is a Tasty n quick recipe which goes well with Curd Rice, Lemon Rice, Coconut Rice, Sambhar Rice etc.

We usually add senai kizhangu / yam in our cooking once in a week as it has many health benefits such as reduces constipation, decreases bad cholesterol, cures skin diseases etc. Yam can be used to prepare a variety of recipes like Senai kizhangu Puli kuzhambu, senai poriyal, senai cutlets etc.

Lets learn how to make Crispy Yam fry, a kids-friendly recipe at home

Ingredients :

Yam / Senai Kizhangu - 250 gm
Tamarind pulp - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Rice flour - 1 tsp ( Don't add too much as it reduces the spices taste)
Salt to taste
Oil for shallow frying.

Method :

Peel the skin, wash n cut the yam into thin slices. Heat a pan with water, add tamarind pulp n salt.

Once water starts boiling, add sliced yam n cook for 2- 3 minutes. Turn-off the flame immediately. Drain the water completely.

Add turmeric powder, red chilly powder, coriander powder, pepper powder, ginger garlic paste, rice flour, little amount of salt, 1 tsp of oil n water to make a paste form. Mix it well n blend it with sliced yam.

Keep it on the sunlight or under fan for 10-15 minutes to set the spices over the yam.

Heat a Tawa with oil, place the spiced yam n pour 1 tsp of oil over the yam. Cook it until it roasted both sides to golden brown colour.

Repeat the process with the remaining yam slices.

Tasty n crispy Yam Fry is ready to serve.

Serve with any Variety Rice of your choice...or as starter during Lunch Time.

Adding tamarind helps to prevent itching throat n tongue.

Love Cook Joy.

Pepper Rice Recipe / Milagu Sadam Recipe / Lunch Box Recipes

Pepper Rice is a tasty, healthy n quick recipe. We can prepare this recipe within a few minutes. It is best for Lunch Box. Lets see the preparation

Ingredients :

Long grain Rice / Basmasti Rice - 1 cup
Ginger - small piece
Garlic - 2 pods
Green chilly - 1
Pepper powder - 1/2 tsp
Oil + Ghee - 1 tsp + 1 tsp
Bay leaves - 1
Cinnamon - 1
Clove -1
Salt to taste

Method :

In a blender, Add n crushed green chilly, ginger, garlic. Keep it aside.

Heat a pan with oil n ghee in a medium flame. Add n fry bay leaves, clove, cinnamon, crushed ginger garlic n green chilly mixture until the raw flavor reduced.

To this add  n fry pepper powder for a minute. Turn-off the flame.

In a mixing bowl, add n mix boiled rice n pepper spice mixture. Blend it well.

Pepper Rice is ready to serve.

Serve with Potato Roast or Yam Roast.

Adjust the amount of pepper powder according to your taste.

It is best for throat infection, cold n cough. We can prepare this recipe regularly, during Lunch Time.

Love Cook Joy.
  

Raw Plaintain Masala Fry Recipe / Vazhakka Varuval Recipe

Raw Plaintain masala Fry is a tasty n easy recipe, made with onion, tomato gravy. It goes well with all the variety rice. Lets see the preparation

Ingredients :

Raw plaintain - 3 (chopped)
Onion- 3 (sliced)
Tomato - 1 (sliced)
Green chilly - 3 (slit)
Ginger - 2 inches (crushed)
Garlic - 4 pods (crushed)
Curry leaves - 1 sprigs
Coriander leaves - 1 handful
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dried red chilly - 2
Salt to taste

Method :

Heat a Heavy pan with oil in a medium flame. Add n fry urid dal, musatrd seeds, cumin seeds, dried red chilly till mustard seeds stops spluttering.

Add n saute onion, curry leaves, coriander leaves, green chilly, ginger, garlic for 3 minutes.

To this add tomatoes, salt n saute for 4 minutes with closed lid.

Then add n saute turmeric powder, red chilly powder, coriander powder for a minute.

Now add n blend the raw plaintain with above onion tomato masala gravy well. To this, add 1/ 2 cup of water n stir it.

Cooked until plaintain cooks completely. Reduce the flame n roast the plaintain masala for 5 minutes in a lower flame till oil separates from the gravy.

Tasty Raw Plaintain Masala fry is ready to serve.

Serve with any Variety Rice or plain rice with sambar.

Love Cook Joy.


  

Tasty Spicy Egg Roast Recipe / Muttai Varuval Recipe

Boiled eggs cooked in spicy onion tomato masala gravy with spices.  It is easy to make n tasty side dish for Lemon Rice, Coconut Rice,  Appam, Chapati or any Indian Bread.  Lets see the preparation

Ingredients :

Hard Boiled Eggs - 6
Onion - 5 Big size (sliced)
Tomato - 2 ( sliced)
Green Chilly - 4 (slit)
Ginger - 2 inches
Garlic - 6 pods
Curry leaves - 2 sprigs
Fennel seeds - 1/4 tsp
Pepper - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam powder - 1/2 tsp
Coriander leaves - 1 handful
Oil - 3 tbsp
Salt to taste

Method :

In a blender, add n crushed the ginger, garlic, curry leaves (1 sprigs), fennel seeds, pepper into coarse mixture.

Heat a heavy bottomed pan with oil in a medium flame. Add n saute the crushed spice mixture for a few minutes.

Add n saute sliced onion, green chilly, curry leaves for 5 minutes. To this add n fry turmeric powder, Red chilly powder, coriander powder, garam masala powder for a minute.

Now add tomatoes, salt n saute it for 5 minutes with closed lid.

Then add hard boiled eggs, fresh coriander leaves, into this masala roast n blend it well. Keep it for 3 minutes in a lower flame. Turn-off the flame. 

Tasty Spicy Egg Roast is ready to serve.

Serve with Rice, Appam, Chapati or any Indian Bread with raita.

Love Cook Joy.

Easy n Quick Onion Tomato Chutney / Vengaya Thakkali Chutney / Chutney Recipe- 4

Onion-Tomato Chutney is one of the easy n quick chutney to make for a busy morning. Lets see the preparation

Ingredients :

Onion - 3
Tomato - 4
Dried Red chilly - 8
Ginger - 1 inch
Garlic - 4 pods
Sambhar powder - 1/2 tsp
Urid dal - 1 tbsp
Coconut grated - 2 tbsp
Oil - 1 tbsp
Mustard seeds - 1 pinch
Salt to taste

Method :

Heat a pan with oil in a medium flame. Add n fry mustard seeds, urid dal n dried red chilly for a minute.

To this add n saute ginger, garlic, onion n tomatoes, sambhar powder one by one for 4-5 minutes until it becomes soft...don't over cook it.

Switch-off the flame, add fresh grated coconut n salt. Blend it well n keep it for cool down.

Once cool down completely, grind it into a fine paste in a blender.

Tasty, easy n quick Onion Tomato Chutney is ready to serve.

Serve with Hot Idly, Utthappam, Ghee Roast Dosa.

Tips :

1.  Add a pinch of mustard seeds in any chutney while frying in oil, makes it tasty.

2.  We can do alter with ingredients like by adding curry leaves, coriander leaves, cumin seeds makes the chutney tasty in different flavor n taste. Do it by our own imagination n available ingredients at home.

3.  We can do many forms of Tomato Chutneys... its countless. We can see it one by one in future posts.


Love Cook Joy.

Street food Style Spicy Chicken fry Recipe / Kozhi Varuval Recipe

Chicken Fry is a favorite dish for all chicken lovers...especially its a kids-friendly recipe. Here I shared Street Food Style Spicy Chicken fry. Lets see the preparation

Ingredients :

Chicken - 1 kg (cleaned n cut into medium pieces)
Turmeric powder - 1/2 tsp
Red chilly powder - 1 1/2 tbsp
Pepper Corns - 1 tbsp
Cinnamon stick - 1
Cloves - 3
Green Chilly - 2
Ginger - 2 inches
Garlic - 5
Curry leaves - 3 sprigs
Soya sauce - 1 tbsp
Vinegar - 2 tsp
Salt to taste
Oil for frying

Method :

Heat a pan in a lower flame, dry roast pepper corns, cinnamon stick, cloves for a minute. Then add turmeric powder, red chilly powder n fry it for a few soconds till get nice aroma from the spices. Keep it for cool down.

Once cool down, add this spices into a blender...add green chilly, ginger, garlic, curry leaves, soya sauce, vinegar, salt along with the spices...add a little water n grind it into a fine paste.

Marinate the chicken with the grounded paste n keep it for 30 minutes.

Heat a pan, add marinated chicken n cooked it for 10 minutes with the closed lid. Don't add any water, as the chicken itself loose water by its own while cooking. Once chicken cooked 3/4 n masala get coated completely over the chicken. Turn-off the flame.

Heat a frying pan with oil, fry the chicken pieces till it roasted well. Don't over cook it, then it becomes hard.

Take-out from the oil, place it in a strainer n then transfer into a plate to serve.

Garnish with fried curry leaves, fresh Onion n lemon slices.

Tasty Street Food Style Spicy Chicken Fry is ready to serve.

Adjust the spices according to your taste.

Love Cook Joy.

Tasty Traditional Avial Recipe

Avial is a delicious n famous traditional recipe made with mixed vegetables, coconut, curd seasoned with coconut oil makes it taste divine😍. One of my favorite side dish. We make this avial dish regularly at home.  Lets see the preparation

Ingredients :

Drum stick - 2
Carrot - 2
Raw banana - 1
Yam - 100 gm
Broad beans - 100gm
Onion - 1 (sliced)
Green chilly - 3
Curry leaves - 1 sprigs
Red chilly powder - 1 tsp
Curd - 2 tbsp
Salt to taste

For seasoning :

Coconut oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chilly - 2 (broken into pieces)
Curry leaves - 1 sprigs

For Grinding :

Fresh coconut - 1/4 cup
Cumin seeds - 1 tsp
Green chilly - 2

Method :

Cut all the vegetables into 2 inch lengthwise. In a blender, add n grind all the ingredients as given above. Grind it into a coarse paste. Keep it aside.

Heat a pan with 1/2 cup of water, add n cook drumstick, raw banana, carrots, yams, broad beans, onion, green chilly, red chilly powder, turmeric powder, curry leaves, salt for 10 minutes with closed lid in a lower flame.

Once vegetables cooked well, add grounded coconut spice mixture n blend it well. Cook it for 5 minutes.

Heat a small pan for seasoning. Add n fry the seasoning ingredients. Pour over the avial dish n mix it well.  Add raw coconut oil n curd before serving the dish.

Delicious Traditional Avial is ready to serve.

Serve with Rice, Adai, Chapati, Appam.

Love Cook Joy.

Homemade Cappuccino Coffee / Beaten Coffee Recipe

Lets see how to make simple, quick n delicious cappuccinos at home with common ingredients. A Cappuccino should be equal parts of coffee n foam with half the amount of milk.

Ingredients :

Fresh Whole Milk - 1 1/2 cup

Coffee powder - 1 1/4 tsp

Sugar - 2 tsp

Hot Water - 3 tbsp

Method :

Steam the milk to boiling temperature. Whip the boiled milk using whisk until to get a thick froth.

Take a steel glass with steel spoon.  Add coffee powder, sugar n hot water. Mix n Swirl the steel glass with spoon in a circle to condense the foam together, tap it on the counter to pop the bigger bubbles. Repeat swirling n tapping a few times until foam looks creamy.

Immediately after swirl, pour the milk into thick creamy beaten coffee, shaking side to side a bit to help the foam come out before the rest of the milk.

In this way, it will sit nicely on top of the beaten coffee. 

Serve immediately. Its a quick n easy method of making Cappuccino at home.

You can flavoring with Cinnamon or Chocolate Powder on top of the Cappuccino Coffee.

Love Cook Joy.

Crispy Pavakka Chilly Roast / Crispy Bitter gourd Roast Recipe

Crispy Bitter gourd / Pavakka roast is a kids-friendly recipe because it has less bitterness. Easy to make n crispy to eat. Lets see the preparation

Ingredients :

Pavakka / Bitter gourd - 500 gm (sliced finely thin)
Onion - 1 Big size (sliced finely thin)
Curry leaves - 1 sprigs
Turmeric powder - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Pepper powder - 3/4 tsp
Garam masala powder - 1 tsp
Rice flour - 2 tbsp
Besan flour - 4 tbsp
Oil - 4 tbsp
Salt to taste

Method :

In a mixing bowl, add n mix bittergourd, onion, curry leaves, turmeric powder, red chilly powder, pepper powder, garam masala powder, rice flour, besan flour, salt.

Blend it well with our hands. Keep it to set for 5 minutes.

Heat a heavy bottomed pan with oil in a lower-medium flame.

Add n roast the bitter gourd spice mixture into the oil.

Stir it in between to cook evenly for 10-15 minutes.

Once bitter gourd cooked n roasted well. Turn-off the flame. Ready to eat.

Serve it with Curd Rice / Sambar Rice / Lemon rice / any rice of your choice.

Adjust the spices according to our taste.

Tips :

To get less bitterness, remove the inner part with seeds using small spoon from the bitter gourd n then cook.

Love Cook Joy.

Kovakka Chilly Stir Fry / Ivy Gourd Chilly Fry / Tindora Chilly Stir fry / Dondakaya Chilly Stir fry Recipe

Kovakka Chilly fry is a healthy side dish for weight reduction n best for diabetics. Lets see the preparation.

Ingredients :

Kovakka / Ivy Gourd - 250 gm (chopped)
Onion - 2 (finely chopped)
Green Chilly - 4
Garlic - 2 pods (crushed)
Curry leaves - 2 sprigs
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Grated Coconut - 1/4 cup
Oil - 2 tbsp
Urid dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste

Method :

In a mixing bowl, add kovakka n salt. Blend it well using our hands. Keep it for 1/2 hour to leave water content from kovakka.

After 1/2 hour, squeeze the kovakka thoroughly. It helps to keep kovakka soft.  Keep it aside.

In a blender, add n crushed onion, garlic, cumin seeds, curry leaves, green chilly.

Heat a pan with oil in a medium flame. Add n fry mustard seeds, urid dal for a few seconds till mustard stops spluttering.

Add crushed onion mixture n saute until the raw flavor reduced. Then add n fry turmeric powder, red chilly powder, coriander powder,salt for a minute.

To this, add kovakka n saute it for 3 minutes in a medium flame n add 1/2 cup of water n cook till kovakka cooked well. Add grated coconut n mix it well. Turn-off the flame

Kovakka Chilly Stir Fry is ready to serve.

Serve with Steamed Rice n Any Curry of your choice.

Love Cook Joy.

Raw Banana Bajji Recipe / Vazhakka Bajji Recipe

Raw banana bajji / vazhakka bajji is one of the best tasty snacks during evening with Tea / Coffee. Lets see the preparation

 

Ingredients :

Raw banana / Vazhakka - 1 (sliced thinly lengthwise)
Besan flour - 1 cup
Raw rice flour - 1 tbsp
Red chilly powder - 1 tsp
Asafoetida - 1/4 tsp
Baking soda - 2 pinch
Salt to taste
Oil for deep frying

Method :

In a mixing bowl, add n mix besan flour, raw rice flour, red chilly powder, asafoetida, baking soda, salt well altogether. 

To this, add enough water to make bajji batter. The bajji batter should be like idly batter consistency. Not like watery form. keep to aside to set.

Heat a heavy bottomed pan with oil. Once oil heated to right temperature for deep frying, add sliced raw banana into the batter. Coated both side by bajji batter evenly.

Put it into the frying pan carefully. Deep fry on both sides. Once cooked both sides completely.

Take-out from the oil n place into the tissue paper. Ready to serve.

Serve with Hot Masala Tea / Coffee.

Love Cook Joy.

Cabbage Stir Fry Recipe / Muttai Kose Poriyal Recipe

Cabbage stir fry is a tasty recipe n easy to make within a few minutes with less ingredients.
Lets see the preparation

Ingredients :

Cabbage - 250 gm (finely chopped)
Onion - 100 gm
Green Chilly - 3
Ginger - 1 inch
Grated Coconut - 1/4 cup
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried Red chilly - 2
Salt to taste

Method :

In a blender, add n crushed the onion, green chilly, ginger, curry leaves, turmeric powder n mix this spices with chopped cabbage.

To this, add grated coconut, salt n blend it well by using our hands. Keep it aside.

Heat oil in a pan, splutter mustard seeds, urid dal, cumin seeds, dried red chilly. Then add cabbage mix into the pan. Stir it thoroughly. Close the lid n cook it in a lower flame for 10 minutes or until cabbage cooked completely. Remove from the flame. Ready to serve.

Serve with Hot steamed rice.

Love Cook Joy.

Sukku Malli Milagu Marundhu Kuzhambu Recipe / Dry Ginger Medicinal Curry Recipe

Sukku Malli Milagu Marundhu Kuzhambu / Dry Ginger pepper Coriander Medicinal Spicy Curry is a healthy recipe for Cold, Cough, fever n Body ache. During winter we must take this recipe once in a week to get rid of seasonal fever or cold. Lets see the preparation

Ingredients :

Dry Ginger / Sukku - 2 inches (crushed into flakes)
Pepper - 1 tsp
Coriander seeds - 2 tbsp
Red chilly - 8 nos
Ghee - 1 tsp
Oil - 2 tsp
Vadagham / Mustard seeds - 2 tsp / 1tsp
Onion - 2 (finely chopped)
Garlic - 10 pods (crushed)
Curry leaves - 2 sprigs
Tamarind paste - 2 tbsp
Salt to taste

Method :

Heat a pan with ghee, add n fry dry ginger, pepper, coriander leaves, red chilly for a few minutes until get a nice aroma from the spices. Turn-off the flame. keep it aside for cool. Once cool down, grind it into a fine paste in a blender.

Heat a heavy bottomed pan with oil. Add n fry vadagham or mustard seeds. Once mustard seeds stop spluttering, add n saute onion garlic n curry leaves for 3 minutes.

Then add grounded spices, tamarind paste, salt with enough water. Bring to boil n cook for 10 minutes in a medium flame with closed lid. Once curry becomes thicken n oil separates. Turn off the flame.

Healthy n tasty Dry ginger Pepper Coriander Curry is ready to serve.

Serve with Hot steamed Rice,ghee n Pappad.

Love Cook Joy.

Catering Style Potato Roast recipe / Kalyana veetu urulai kizhangu varuval recipe

Potato roast is a delicious side dish for steam rice n chapati. Here i shared the catering style Potato roast recipe. Its my mother's recipe😍😍. It goes well with dhal fry, sambar rice, curd rice etc. Lets see the preparation

Ingredients :

Potato - 250 gm
Onion - 4 big size (finely sliced)
Tomato - 3 big size (fine chopped)
Ginger - 1 tbsp (crushed)
Garlic - 1 tbsp (crushed)
Green chilly - 6 (slit)
Curry leaves - 2 sprigs
Mint leaves - 1 handful
Coriander leaves - 1 handful
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 4 tbsp +  Ghee - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dried red chilly - 2 (broken)
Salt to taste

Method :

Heat a pressure cooker with water n add potatoes with salt. Cook for 1 whistle in a lower-medium flame.

Once pressure released completely, open the cooker lid. Strain the water from potatoes n keep it in a cold water for a few minutes. Then peel the potato skin n keep it in a separate bowl.

Heat a heavy bottomed pan with oil n ghee in a medium flame. Add n fry mustard seeds, cumin seeds, dried red chilly for a minute till mustard seeds stop spluttering.

To this, add n saute green chilly, curry leaves, mint leaves, coriander leaves, ginger garlic one by one for a few minutes.

Then add n roast onion with salt for 5 minutes. Add n saute tomatoes for 5 minutes with closed lid till oil separates.

Now add n fry turmeric powder, red chilly powder, coriander powder, garam masala in a lower flame for a few minutes.

Add boiled potatoes into the gravy n blend it well. Cook for 5 minutes in a lower flame.

Delicious Catering style Potato Roast is ready to serve.

Serve with Dal fry, Sambar Rice, Curd Rice etc.

Love Cook Joy. 

Long Beans Stir Fry / Thattapayeru Poriyal / Lobiya Stir Fry Recipe

Long beans is the best medicine for constipation. It is good medicine for kids n old age people who are all suffering for a long time constipation. In taking of long beans once in a week will give good relief from constipation. We should add turmeric powder, pepper n garlic while cooking long beans because of its gastric properties. Lets see the preparation

Ingredients :

Long beans / Thattapayeru - 250 gm (chopped)
Onion - 2
Green chilly - 2
Garlic - 6 pods
Curry leaves - 2 sprigs
Cumin seeds - 1 tsp
Pepper (whole) - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Dried red chilly - 2
Salt to taste

Method :

In a blender, add n crushed onion, garlic, green chilly, cumin seeds, pepper, curry leaves, turmeric powder, red chilly powder. Keep it aside.

Heat a heavy bottomed with oil in a medium flame. Add n fry mustard seeds, dried red chilly for a minute. Add n saute crushed onion spice mixture for few minutes until the raw flavor reduced.

Add n saute long beans, salt for 2 minutes.

To this add 1/2 cup of water, mix it well n cook until long beans cooked completely in a lower flame with closed lid.

Tasty long beans stir fry is ready to eat.

Serve with Hot steamed rice, Sambar / any spicy curry.

Love Cook Joy.   

Soy Chunks Kofta Curry Recipe / Soya urundai Kuzhambu Recipe

Soya Chunks Kofta Curry is a simple n tasty curry which goes well with steamed rice n chapati. Lets see the preparation

Ingredients :

For Kofta  /  Urundai :

Soya Chunks - 200 gm
Potato - 100 gm (Boiled)
Besan Flour - 2 tbsp
Red chilly powder - 1/2 tsp
Green Chilly - 3 (finely chopped)
Ginger grated - 1 tsp
Mint leaves - 1 handful
Coriander leaves - 1 handful
Fennel seeds - 1 tsp
cinnamon stick - 1
Salt as needed

For Curry :

Onion - 2
Tomato - 3
Green chilly - 3
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly - 1 tsp
Coriander powder - 2 tbsp
Garam masala - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Cumin seeds - 1tsp

For grinding :

Coconut grated - 1/2 cup
Cashew nuts - 8
Poppy seeds - 1 tsp
Fennel seeds - 1 tsp

Method :
For making Kofta :

Heat a pan with water, bring to boil. Then add n cook soya chunks for 5 minutes. Turn-off the flame.

Strained off the water from the soya chunks. Soak it in a cold water bowl for few minutes.

Squeeze the soya chunks. Add n crushed in a blender. Collect it in a mixing bowl.

In the same blender, add n grind Green chilly, ginger, fennel seeds, cinnamon stick altogether to a coarse paste. Add into the cooked soya chunks along with boiled potatoes, onion, mint leaves, coriander, besan flour, red chilly powder, salt n blend it well.

Make kofta balls n steam it in a steamer for 5-10 minutes. Then take out n wait to cooled down. Keep it aside.

For making Curry :

Heat a pan with oil in a medium flame. Add n saute cumin seeds, Onion, tomatoes, green chilly, ginger garlic paste one by one for 5 minutes.

To this, add turmeric powder, red chilly powder, coriander powder, garam masala with 1 cup of water. Bring to boil cook for 5 minutes.

Now add n grind grated coconut, cashew nuts, fennel seeds n poppy seeds in a blender to a fine paste.

Add this grounded paste into curry n cook for 5 minutes in a lower flame with closed lid.

Then to this, add steamed soya kofta n cook for few minutes.

Tasty Soya Chunks Kofta Curry is ready to serve.

Serve with hot Steamed Rice or Chapati.

Love Cook Joy.