Spinach toasts

Ingredients:
Bread slice               - 6 slices
Spinach                    -3 cups finely cut spinach leaves
Onion                       -1 small sliced
Ginger &garlic paste -1/4 tsp
Tomato ketchup       -6 tbsp
Cheese Grated         -4 tbsp
Green chillies           -2 chopped
Salt as required
Oil  as required

Method:
Heat oil in a pan.Add onions and saute.Add chopped spinach,ginger garlic paste ,green chillies and salt .Saute nicely.Remove from fire.
Spread 1 tbsp ketchup over each bread slice.Now spread the spinach mixture over it .At the last sprinkle grated cheese.Decorate with some tomato slices if  needed.
Heat a normal pan or a grilling pan and grill bread slices for 3-4 minutes until the cheese melts and the bread gets toasted.
Serve hot.

Vendaka mezhukkupurathi(Lady fingers stir fry)

Ingredients:
Lady fingers (Okra)     -10 sliced
Shallots                        -10 sliced
Green chillies               -4
Curd                             -1 tbsp
Turmeric powder          -1/4 tsp
Salt as required
Oil as required

Method:
In a pan,heat oil.Add sliced lady fingers and shallots.Add turmeric powder ,salt and curd(curd will reduce the stickiness between the slices).Saute it.Cook it for 5minutes with the lid closed.Now remove the lid and saute again until it is done.Serve with rice.

   

Corn and peas pulav

Ingredients:
Basmati rice           - 1 1/2 cup
Corn kernels           -1/2 cup
Green peas             - 1/2 cup
Onion                     - 1 large finely chopped
Cinnamon sticks     -1 piece
Cardamom              -2
Bay leaves              -1
Cloves                    -2
Turmeric powder   - 1/4 tsp
Ginger garlic paste -1 tbsp
Green chilli            -4
Coriander and mint leaves
Butter/oil/ghee as required

Method:
Soak rice for 15 minutes  in water and drain.
Heat butter/oil or butter in a thick bottom cooking pan.Add cardamom,cinnamon,cloves and bay leaves.Saute it.Now add sliced onion and saute finely.Then add ginger -garlic paste,turmeric powder  and chopped green chillies.Toss until the raw smell  disappears.Now add drained rice and fry for 2 or 3 minutes.Add green peas and corn kernels.Saute again.Add 3 cups of water and cook on medium -high flame with lid closed until the rice is cooked and the water is fully absorbed.Decorate with chopped corainder and mint leaves.Serve with raita.

Onion chutney(Ulli chammathi)

Ingredients:
Shallots           - 10
Green chillies   - 5
Tamarind pulp - 1 1/2 tbsp
Coconut oil     - 1 1/2 tbsp
Salt as required

Method:
Peel the shallots skin.Grind together shallots,green chillies,tamarind pulp and salt together in a blender.
Pour coconut oil to the ground chutney  and  mix it well.Serve with cooked tapioca,dosa,idli...
(If you dont like the raw shallots taste ,after grinding heat coconut oil in a pan and saute the ground chutney in it for few minutes before serving)

Rajma(Red Kidney beans) curry

Ingredients:
Rajma                    - 1 cup
Onion                     - 1 onion chopped
Coriander powder    - 1 tbsp
Chilli powder           - 1/2 tsp(I used Kashmiri Chilli)
Turmeric powder     - 1/4 tsp
Tomato sauce          - 2 tbsp
Lemon juice             - 1 tsp
Mustard seeds          - 1/4 tsp
Oil as required
Salt as required
Corander leaves for garnishing

Method:
Wash rajma thoroughly and soak it in water overnight.

Make a paste of chilli powder,turmeric powder and corainder powder with  1/2 tsp water and keep aside.

Cook rajma in a cooker with enough water and salt for  10- 15 minutes.

In another pan ,heat oil.Splutter mustard seeds and saute chopped onion till it turns transparent.Now add the paste to this and saute again until the raw smell goes.Add tomato sauce and saute .To this pour cooked rajma along with water .Add more salt if required and cook until the gravy thickens.Pour lemon juice and chopped coriander leaves.Serve hot with rice or roti.

Soya Chunk Pulav

Source-Nutrela
Ingredients:
Soya chunk boiled  -1 cup
Rice                       - 250gm
Carrot                    -1 chopped(big pieces)
French Beans         - 25gms chopped (big pieces)
Green peas            - 25 gm  
Garam masala        - 1 tsp
Cloves                   - 4
Cinnamon              - 4 small sticks
Green chillies         - 4 chopped
Onion chopped      -1
Oil                         - 2tsp
Water                    - 4 cups
Butter/ghee            - 1 tsp
Salt to taste

Method:
Heat oil in a pan.Add cloves,cinnamon sticks,chopped green chillies and onion.Fry for 2 minutes and add rice.Fry for another 2 minutes and add water.Cover the pan and cook for 15 minutes.
Add soya chunks and all the other ingredients.Cover and cook till done while stirring the mixture.Serve hot with  raita and pickle.

Cabbage mappas

Ingredients:
Cabbage             - 1/2 of a  cabbage
Onion                  - 1 sliced
Shallots                - 6 sliced
Tomato                - 1 small sliced
Garlic cloves        - 6
Greenchillies         - 1
Ginger paste         - 1 tsp
Chilli powder        - 1/2 tsp
Pepper powder     - 1  tsp
Cumin powder      - 1/2 tsp
Thin coconut milk  - 1 cup
Thick coconut milk - 1/2 cup
Curry leaves as required
Salt to taste
Oil as requried

Method:
Cut cabbage into big cube pieces.Steam it in a steamer and keep aside.
Heat oil in a pan.Saute sliced onion and sliced shallots in it.Add splited greenchilli,curry leaves,ginger paste and crushed garlic .Give it a good stir.Now add  sliced tomato ,pepper powder,chilli powder,cumin powder,salt and saute.Pour thin coconut milk and cook on low-medium flame until it starts to thicken.Now add the steamed cabbage pieces  and thick coconut milk .Cook for two more minutes.Serve hot with roti,appam,..

Cabbage Mezhukkupurathi (cabbage- carrot stir fry)

Ingredients:
Cabbage            - 2 cups grated
Carrot                - 1/2 cup grated
Shallots              - 10 sliced
Green chillies      - 3
Turmeric powder -1/2 tsp
Mustard seeds     -1/2 tsp
Curry leaves         -  a string
Salt as required
Oil  as required

Method:

Heat oil in a pan.Splutter musturd seeds and curry leaves.Now add the sliced shallots,grated cabbage,grated carrot,spilted green chiliies,turmeric powder and salt .Saute nicely until well blended.Cook over a low -medium flame with lid closed ,stirring occasionally.Serve with rice.

Tomato chutney

Ingredients:
Tomatoes        -  2 sliced
Shallots           - 15 nos sliced
Dry red chillies- 1-2 no:s
Salt  as reqiured
Oil as required

Method:
Heat 1/2 tsp of oil in a pan.Saute chopped shallots.Then add crushed red chillies,tomatoes and salt .Saute again.Remove from fire and allow it to cool.
Grind the ingredients  well in a blender.Heat oil in the pan again.Add the ground puree and cook again on medium flame for few more minutes .Remove from fire and serve .

Jagruti,Thanks a lot for sharing this lovely gift.I really appreciate it.

Creamy Onion soup

Ingredients:
Onion                 - 1 1/2 large onion sliced finely
Butter                 - 2 tbsp
All purpose flour - 1 1/2 tbsp
Bay leaf         - 1
Salt and pepper powder as required
Milk                   - 2 cups
Vegetable stock - 2 cups
Grated cheese    -11/2 tsp
Parsley chopped as required

Method:
For vegetable stock:
Mix  vegetables( any vegetables) in  water( if you need 2 cups vegetable stock,take 2 cups water)  and allow it to boil.Remove from fire.If you need clear stock,strain it through a strainer and use this veggie liquid as the stock.
For creamy onion soup:
-Heat butter in a pan.
-Saute onions in this till it turns golden brown in colour.
-Add all purpose flour,salt ,pepper powder and bay leaf and saute again till it is well blended.
-Pour vegetable stock and milk .Cook on low flame till the onions turn soft.
-When it starts to thicken, remove from fire
Remove bay leaf.Sprinkle grated cheese and chopped parsley.Serve hot.

             

Cabbage rice

Ingredients:
Cabbage                  - 1small size
(I used purple cabbage)
Basmati rice             - 2 cups
Onion                      -2 chopped
Tomato                   -1 chopped
Ginger paste           -1 1/2 tsp
Garlic paste            -1 1/2 tsp
Green chillies          -4 slited
Corainder powder  -1 1/2 tbsp
Cumin powder         -1/2 tsp
Chilli powder           -1/2 tsp
Garam masala          -1/2 tsp
Lime juice                - 1tbsp
Oil as required
Turmeric powder   a pinch
Salt as required
Mint and corainder leaves for garnishing

Method:
Cook basmati rice  separately and allow it to cool.
Grate cabbage.
Heat oil in a pan.Add chopped onions,ginger garlic paste,green chillies and saute till the onions turn transparent.Add chopped tomato and saute again till it is well blended.Now add coriander powder,chilli powder,cumin powder,garam masala powder ,salt and a pinch of turmeric powder and toss again.Now add the grated cabbage .Pour lime juice to retain  cabbage colour  and cook till cabbage  is done.To this add the cooked rice.and mix well. Garnish with mint leaves and coriander leaves and serve hot with some pickle and curd.

Award

Thanks a lot Sri Lekha for giving this award for participating in EFM Mutton series.

Tabouleh

Ingredients:
Couscous(Bulgur wheat)  - 100gms
Parsley leaves                  -100 gms roughly chopped
Tomatoes                        - 3 large chopped
Onion                              - 1 medium finely chopped
Mint leaves                      - 2tbsp chopped

For the dressing:
Salt                       - a pinch
Cinnamon powder -a pinch
Lemon juice          - juice of 2  lemons
Olive oil                -2tbsp

This is a light ,fresh tastiing salad from middle east which you can serve with grilled fish or kabab.
Source :one Middle east magazine

Preparation:
Presoak couscous in hot water for 3 hours and then drain it.
Combine the wheat,parsely,tomatoes,mint and onions in a bowl.Put all the dressing ingredients into a small bowl  and mix well .Toss the wheat mixture with this dressing and serve.


Awards:
Thanks a lot Jisha for passing me this beautiful award.Thanks Swapna ,Neetz ,Ganga and Nithu for sharing me the same.Thanks alot friends!

Thanks a ton Fathima  and Deepa for passing me these two  lovely awards.

Deepa and Tanu shared these awards  with me.Thanks alot!!!

Swapna and neetz shared the same.Thanks friends!!

Priya passed me this beautiful award. Thanks dear!

I would like to pass these awards to

Lavanya

Ann

Preety

Ramya

Aruna

and

Rajeswari

Bittergourd tomato curry(pavakka thakkali curry)

Ingredients:
Bittergourd/Pavakka    - 1 large, deseeded and sliced finely
Tomato                        - 1 small ,Chopped
Shallots                        -1 cup sliced
Garlic cloves                 -6-7 slices
Chilli powder                 -1 tsp
Turmeric powder          - 1/2 tsp
Tamarind  paste            -1 tbsp
Mustard seeds               -1/2 tsp
Curry leaves                  - a string
Oil                                 - 2tbsp
Asafoetida                     - a pinch
Fenugreek powder         - a pinch
Salt as required

Method:
Marinate the bittergourd pieces with salt and keep it for somethime.Drain the water coming from it out through a strainer.
Heat oil in a pan.Splutter mustard seeds and add curry leaves .Saute it.To this add sliced shallots,garlic and bittergourd and saute again.Add chopped tomato and saute .Now add chilli powder,turmeric powder,asafoetida and saute till  raw small goes.To this pour tamarind paste along with one cup water and allow it to boil.Now sprinkle the fenugreek powder and reduce the fire to low and cook until the gravy thickens.Serve  with rice.

Chana salad

I am sending this to Show Me Your Salad! event by Divya

Ingredients:
White chana               - 1 cup
Mayonnaise                -1/2 cup
Onion                         - 1 chopped
Green chillies              - 2 chopped
Carrot                        - 1 /4 grated
Corainder leaves  as required
Salt as required

Method:
Soak chana for atleast 3 hours.Cook with some water and salt in a pressure cooker for 2 whistles .In a bowl combine together cooked chana,mayonnaise,chopped onion,green chillies,grated carrot,and corainder leaves .Chana salad is ready to serve.

My other entries are

Toasted Salad

Easy carrot salad

Spinach- Tomato curry/cheera thakkali curry

Ingredients:
Spinach              -1  cup chopped
Tomato              -1 chopped
Onion                 - 1 chopped
Chilli powder       - 1/2 tsp
Turmeric powder -  a pinch
Mustard seeds      -1/4 tsp
Salt and oil as required

Method:
Heat oil in a pan.Splutter mustard seedsAdd chopped onion and chopped tomato and saute till the onion pieces turn transparent.Now add all the powders and saute again.Add chopped spinach and saute.Pour half a cup of water to this  and cook till it is done on medium flame with a lid.

Awards:

Thanks a ton Vineetha and Sarah for sharing me this beautiful blogger award.

I would also  like to thank Soumya for sharing these two lovely  awards with me.

I would like to pass these awards to

Kathy Gori

Fathima

Swapna

Smita

Superchef

Brocoli-Carrot Soup

Ingredients:
Brocoli               - 500gms
Carrot                -1 carrot
Onion                  -1(big) sliced
Vegetable broth    - 4 cups
Milk                      -1/2 cup
Butter                    - 3tbsp
Salt as required
Pepper powder as required

Method:
Melt butter in a heavy bottom vessel.Add sliced onion pieces and saute it for a few minutes.Add brocolli and chopped carrot pieces and saute again for few more minutes,.Then add 2 cups of vegetable broth and bring it to boil.Switch off the gas and allow it to cool.Blend it to a puree .Now again boil the puree together with 2 more cups of vegetable broth and salt.Add 1/2 cup of  milk also to this before boiling.Serve hot with croutons and pepper powder.

Ghee Rice (Neichooru)

Ingredients:
Basmati rice or any long grain rice     - 2 cups
Onion                                                 - 1 sliced finely
Bay leaves                                          - 2
Cadamom                                           -3
Cinnamon  sticks                                 -2
Cloves                                                 -2
Ghee                                                    -1/2 cup
Method:
Wash and drain rice.Keep it aside.Heat ghee in a thick bottom vessel.Add half of the onion sliced to this and saute for some time till it becomes soft.To this add bay leaf,cadamom,cinnamon sticks and cloves .Saute again.Now add the drained rice and fry it .When we start hearing the breaking sound of rice add 4cups of boiling water(double the quantity of rice) along with salt.Cook for about 10 min on medium flame with lid closed.After 10 minutes,check whether the water is fully absorbed.If not cook for some more minutes without lid.Separate each rice grain with a fork and remove from fire.

For garnishing:
Cashews  - 2 tbsp(for garnishing)
Raisins     -1 tbsp(for garnishing)
Ghee as required

Method:
Heat ghee in a small pan.Crispy fry half of an onion sliced ,raisins and cashews.Garnish on top.

Easy Yellow pumpkin payasam(mathanga payasam)

Ingredients:
Pumpkin                -250 gms
Jaggery                  - 1 cup
Ginger powder       - a little
Cardamom             - 2
Coconut milk          - 2 cups
Cashews                 - 2tbsp

Method:
Peel the pumpkin skin and cut in to pieces.Cook it in a cooker separately.Boil 1 cup of water along with grated jaggery to a jaggery syrup.Add the cooked pumpkin to this jaggery syrup and cook again.Add ginger powder .When it starts to thicken,add coconut milk and crushed cardamom and bring to a boiling point.Serve decorated with cashews .

Tomato Soup

Ingredients:
Tomato                          -4
Ginger and garlic paste   - a little
Green Chilli                    - 1
Pepper powder              - 1 tsp
Springonion chopped      - 2 tbsp
Cellery chopped             - 2 tbsp
Tomato ketchup             - 1/2 tbsp
Corn flour                      -  4 tbsp
Salt                                - 1 1/2 tsp
Sugar                             - 1/2 tsp
Butter                             - 1 tbsp
Fresh cream and croutons (optional)   

Method:
.Steam the four tomatoes .Allow it to cool and peel off the skin.Blend it in a blender to a puree.
.Heat a thick bottom vessel with butter.When butter melts,add chopped celery,chopped spring onion,ginger paste , garlic paste and green chilli.Saute it for some time.Add the tomato puree to this along with 5 cups of water.Allow it to boil.When it boils add tomato ketchup,salt  and pepper powder.
.Mix cornflour to 1/4 cup water and add this to the boiling tomato soup.When it starts to thicken,remove from fire
.Serve  hot with fresh cream and croutons.

Vellarikka Pachadi(Kerala Style Cucumber Raita)

Ingredients:
Cucumber          - 1
Coconut             -1/2 of a  coconut ,grated
Curd (beaten)     -1/2 cup
Cumin seeds       -1/2tsp
Green chillies      -3
Mustard seeds    -1 tsp
Curry leaves       - a string
Coconut oil         - 2 dsp
Salt as required

Method:
 .Peel off the cucumber skin and chop into small pieces.
 .Cook cucumber in a vessel with 1/4 cup of water and salt as required for a few minutes.
 .Grind together the grated coconut,cumin seeds,green chillies to a fine paste.
 .Add this ground paste to the cucumber cooked and allow it to boil in a medium flame.Switch it off immediately and remove from fire.
. Add beaten curd to this.
.In another pan , heat coconut oil, splutter mustard seeds and saute curry leaves.
.Add this seasoning to the cucumber pachadi and serve with rice.