Arapuli Kuzhambu

Arapuli Kuzhambu is a traditional recipe but not a common one. The vegetables used are yam or brinjal and black chickpeas. It’s little tangy in taste. The original name is arachuvita puli kuzhambu that became arapuli kuzhambu. This gravy goes well with rice, indian breads and upma.

Ingredients:

  • Yam (cubes, small, 1/2 cup)
  • Jeera [Cumin Seeds] (1 tsp)
  • Hing (cake, 2, small pieces)
  • Tamarind (Gooseberry size)
  • Turmeric Powder ( 1/2 tsp)
  • Sambar Powder (1 tsp)
  • Coconut (grated, 3 tbs)
  • Mustard Seeds (1 tsp)
  • Curry Leaves ( 2 tsp)
  • Black Pepper (1 tsp)
  • Red Chilies (2)
  • Salt (to taste)
  • Oil (6-7 tsp)
  • Urad Dal [Black Gram] (split, de-husked, 2 tsp)
  • Black Chickpeas (small, 1/8 th cup or 2 tbs)

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Serves: 3

Method:

  • Wash and soak chickpeas for 8 hours or overnight and Soak tamarind for 30 minutes.
  • Pressure cook both chickpeas and chopped yam using separators for 4-5 whistles.
  • In a shallow pan add oil, black pepper, urad dal, hing, curry leaves, cumin seeds and red chilies and sautee till urad dal turns golden.
  • Add coconut to a grinder bowl and add the sauteed ingredients to a coarse consistency.
  • In a deep pan add oil and mustard seeds. wait for the seeds to splutter.
  • Add curry leaves then pour 2 cups of diluted tamarind pulp.
  • Add salt, sambar and turmeric powder and cook for 10 minutes.
  • Add the cooked yam and chickpeas and the coarse powder and cook for 15 minutes or until thickened.
  • Add oil before you switch off the flame.

Step by step pictures of the recipe:

Wash and soak black chickpeas overnight.
Soak tamarind 30 minutes before .
Cook yam and chickpeas in a pressure cooker.
Add oil in a pan and sautee urad dal, black pepper, jeera, hing, curry leaves and red chilies
Transfer the sauteed ingredients along with coconut and grind to a coarse consistency.
In a pan add oil, mustard seeds and after the seeds splutter add curry leaves.
Add tamarind pulp, salt, sambar and turmeric powder.
Add the cooked yam and chickpeas.
Add the coarse powder.
Add oil before you switch off the flame.

Notes:

  • Cook chickpeas and yam separately because chickpeas require more whistles.
  • If black chickpea is not available use white chickpeas.














Onion Pakoda [Fritters]

Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.

Ingredients:

  • Besan [ Gram Flour] (1 cup)
  • Rice Flour (2 tbs)
  • Small Onions (chopped, fine, 3/4 cup)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves ( chopped, 2 tbs)
  • Coriander Leaves (chopped, 2 tbs)
  • Ginger (1 1/2 tsp)
  • Salt (to taste)
  • Ghee (2 tbs)
  • Oil (to fry)

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Cuisine: Indian

Category: Tiffin \ Snack time

Serves: 3

Method:

  • In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
  • Mix well by squeezing the ingredients.
  • Add besan, rice flour and salt.
  • Heat ghee and oil in a pan and pour on the mixture when it is hot.
  • Crumble the mixture using your fingers.
  • Add 1 or 2 tablespoons of water if required.
  • Heat oil in a pan. Drop small portions of the mixture into the oil.
  • Deep fry till they are crisp, flipping after every couple of minutes.

Step by step pictures of the recipe:

In a bowl add cut onions, coriander leaves, curry leaves and grated ginger and salt.
Mix all the ingredients.
Add besan and rice flour.
Add chopped green chilies.
Heat butter and oil in a pan.
Pour the hot butter-oil mixture on the mix when it’s hot.
Drop small portions of the mixture into the oil.
Flip the pakodas every couple of minutes.
Deep fry till brown and crisp.

Notes:

  • Onions and green chilies should be chopped fine.
  • Pour the butter-oil mixture when it’s hot.
  • Rub and mix the ingredients by not adding water initially.
  • Add water using a spoon. This step is a very important one.

Low Carb Keto Friendly Khicdi

Low carb khichdi is very healthy, light and easy to make with a few ingredients. Khicdi is usually made with rice and lentils but, here cauliflower rice has been substituted for regular rice and instead of lentils almond flour is added.

Ingredents:

  • Cauliflower Rice (3 cups)
  • Almond Flour (1 cup)
  • Jeera [Cumin Seeds] (2 tsp)
  • Turmeric Powder (1/2 tsp)
  • Ginger (grated, fine, 1 tsp)
  • Cilantro (chopped, 3 tsp)
  • Salt (to taste)
  • Green Chili (chopped, 1)
  • Onion (chopped, fine, 1/2 cup)
  • Tomato (chopped, fine, 1/4 cup)
  • Chili Powder (Kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Butter (2 tbs)

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2

Method:

  • Melt 2 tablespoons of butter.
  • Add jeera [Cumin Seeds], chopped onion, green chili and grated ginger.
  • Cook until onion is translucent.
  • Add cauliflower rice, salt, turmeric and red chili powder.
  • Cover with a lid and cook till they turn soft.
  • Add chopped tomatoes and cook for 5 more minutes.
  • Add almond flour, water and mix well.
  • Garnish with cilantro.
Add butter, jeera, chopped onion, green chili and grated ginger.
Add cauliflower rice, turmeric, red chili powder and salt.
Cover with a lid and cook till cauliflower rice turns soft.
Add chopped tomatoes.
Once tomatoes are soft add almond flour.
Add a cup of water if required add some more.
Garnish with chopped cilantro.









Hara-Bhara Paratha

Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

Ingredients for the dough:

  • Wheat Flour (1 cup)
  • Mint Leaves (1 Cup)
  • Cilantro (1 cup)
  • Green Chili (1)
  • Salt (1/2 tsp)

Ingredients for the filling:

  • Peas (1/2 cup)
  • Carrot (diced, 1/2 cup)
  • Cabbage (chopped, 1/2 cup)
  • Capsicum (chopped, 1/2 cup)
  • Beans (chopped, 1/2 cup)
  • Ginger (chopped, 2 tsp)
  • Potato (diced, 1/2 cup)
  • Onion (chopped, 1/2 cup)
  • Spinach (chopped, 1 cup)
  • Red Chili (powder, 2 tsp)
  • Salt (to taste)
  • Jeera (1 tsp)
  • Oil (8 tsp)
Ingredients for filling
Ingredient for the dough

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 3

Method to make the dough:

  • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
  • Grind to a fine paste.
  • In a bowl add wheat flour and half a cup of ground paste.
  • Knead the flour to a soft dough. If required add the paste or plain water.
  • Add oil and allow it to rest for an hour.

Method to make the filling:

  • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
  • In a skillet add oil and jeera then add the ground paste.
  • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
  • Cool the mixture.
  • Divide the mixture into lemon sized balls and set aside.
  • Knead the dough again and make equal sized balls.
  • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
  • Place the stuffing at the center and seat it tightly.
  • Dust again with the wheat flour and roll out to 6-7″ diameter.
  • Heat a griddle to medium and place the paratha.
  • Cook partially on both the sides and then add oil.
  • Cook both the sides or until the brown spots appear.
  • Apply butter on both the sides if you prefer.
Add wheat flour in a bowl.
Add ground paste to the wheat flour to make a dough.
Add oil to make a soft dough.
Divide the lemon sized balls.
Grind the chopped vegetables to a fine paste.
Cook until the water is absorbed.
Divide the mixture into lemon sized balls.
Dust the ball with the wheat flour.
Roll out to 4-5″ diameter.
Place the ball at the center.
Seal tightly.
Dust again and roll out gently.
Roll out to 5-6″ diameter
Cook partially on both the sides.
Add oil on both the sides.
Cook until brown spots appear.

Notes:

  • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
  • Knead the flour till the dough is soft and pliable.
  • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.

Qubani Ka Meetha

Qubani ka meetha is a popular hyderabadi dessert. The dessert is topped with fresh cream or ice cream or nuts. This dish is very easy to make and it is rich and delicious.

Ingredients:

  • Apricot (dried, 1 cup)
  • Sugar (3/4 cup)
  • Saffron (few strands)
  • Fresh Cream (50 gm)

Prep time: 10 minutes

Soak time: 10 hours

Cook time: 30 minutes

Cuisine: Indian

Category: Dessert

Serves: 3

Method:

  • Soak dried apricots for 10-12 hours.
  • Remove the pits and save the water.
  • Remove kernels using a nutcracker or a hammer.
  • In a skillet add the saved water.
  • Add half a cup of water and soaked apricots.
  • Cook for 20 minutes on a low flame.
  • Check whether apricots are soft.
  • Add sugar and cook for 10 more minutes.
  • Add the kernels and saffron soaked in milk already.
  • Allow it to cool and serve with fresh cream or ice cream.

Step by Step pictures of the recipe:

Soak apricots.
Remove the pits.
Remove the kernels.
Add saved water and apricots in a skillet.
Cook till apricots turn soft.
Add sugar.
Cook for 10 minutes.
Add the kernels.
Add saffron strands.
Serve with cream.

Notes:

  • Dried apricots are not available the entire year so store it when it’s available to make the dessert.
  • After adding sugar cook till the consistency is thick .

Arbi Balls

Arbi balls are made with arbi, bread crumbs and other spices. It’s a modified recipe of arbi roast. Arbi roast is made without adding bread crumbs.

Ingredients:

  • Arbi [Taro Root] (300 gm)
  • Bread Crumbs (1/2 cup)
  • Red Chili Powder (2 tsp)
  • Oil (12 tsp)
  • Salt (to taste)
  • Curry Leaves (few)
  • Turmeric Powder (1/2 tsp)
  • Hing [Asafoetida] (Powder, 1/4 tsp)

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2

Method:

  • Pressure cook arbi by adding 1 and a half cup of water.
  • Cook to 3-4 whistles.
  • Peel off the skin and add salt, red chili powder, hing, and turmeric powder and mash well.
  • Add bread crumbs and mix altogether.
  • Rub your palms with little oil and make small lemon sized balls.
  • Add oil to a shallow skillet and add the curry leaves.
  • Sautee for a minute and set aside.
  • Add the balls and allow it to cook for 5 minutes.
  • Gently flip over after 4-5 minutes and cook till they are crisp.

Step by step pictures of the recipe:

Pressure cook arbi for 3-4 whistles.
Cooked arbi.
Peel-off the skin.
Add salt, hing, red chili, and turmeric powder.
Mix altogether well.
Add bread crumbs.
Mix bread crumbs.
Make lemon-sized balls.
Sautee curry leaves in oil.
Cook arbi balls till they are crisp.
Gently flip the balls and cook on all the sides.

Notes:

  • Bread crumbs can be substituted with chick pea flour.
  • While cooking arbis it should not be under cooked or over cooked.

Mango Rice

Mango rice is a very simple recipe and the best lunch box recipe even. Fresh mangoes are available during summers and can be prepared during that season. It can be served with coconut chutney.

Ingredients:

  • Mango (raw, 1 1/4 cups)
  • Curry Leaves (5)
  • Peanuts (2 tsp)
  • Hing (powder, 1/4 tsp)
  • Ghee (1 tsp)
  • Methi [Fenugreek] (powder, 1/4 tsp)
  • Salt (to taste)
  • Cooked Rice (2 cups)
  • Mustard Seeds (1 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Chana Dal [Chick Peas] (split, 1 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Ginger (grated, 1/4 tsp)

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Heat oil and ghee in a skillet and add mustard seeds.
  • Wait for the seeds to splutter.
  • Add urad dal [black gram, split], chana dal [chick peas], peanuts, chopped green chili, grated ginger and curry leaves.
  • Add methi [Fenugreek], hing, and turmeric powder.
  • Sautee for 2-3 minutes or till golden.
  • Add the grated mango, salt and red chili powder.
  • Cook till they are soft.
  • Add the cooked rice and mix well.
  • Serve with coconut chutney.

Step by step pictures of the recipe:

Add oil, ghee, mustard seeds and wait to splutter. Add urad dal, chana dal, peanuts, green chilies, curry leaves and ginger.
Add hing, methi and turmeric powder.
Add grated mango and salt.
Add red chili powder.
Cook till mango is soft.
Add cooked rice and mix well.

Notes:

  • Fine grater can be avoided while grating the mango.

Baked Vegetables

Baked vegetable is a delicious meal with lots of veggies and cheese. I have added almond milk which can be substituted with whole milk or any other milk. This can be eaten plain or with breads, quinoa and chapatis.

Ingredients:

  • Almond Milk (2 cups)
  • Beans (chopped, fine, 1/4 cup)
  • Beetroot (cubes, 1/4 cup)
  • Cabbage (chopped, fine, 1/4 cup)
  • Capsicum (chopped, fine, 1/4 cup)
  • Carrot (chopped, cubes, 1/4 cup)
  • Cauliflower (chopped, medium, 1/4 cup)
  • Cottage Cheese (grated, 1/2 cup)
  • Coconut (grated, 1 cup)
  • Cilantro (1 cup)
  • Cheese (grated, 4 tbs)
  • Ginger (grated, 2 tsp)
  • Oil (4 tbs)
  • Peas (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Spinach (chopped, 1 cup)
  • Spring Onion (chopped, fine, 1/4 cup)
  • Salt (to taste)


Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Wash and cut all the veggies mentioned in the ingredients.
  • In a skillet add oil, spring onions, cabbage, beetroot, beans, capsicum, carrot, ginger, peas , salt and red chili powder.
  • Cook for 10 minutes or till the vegetables turn soft.
  • Add water if required while cooking.
  • When these vegetables are almost done add cottage cheese and spinach.
  • Grind coconut, cilantro and almond milk to a fine paste.
  • Add the ground paste to the veggies and mix well.
  • Transfer the cooked veggies to a greased tray.
  • Add the grated cheese.
  • Bake in a preheated oven for 20 minutes at 200 degree Celsius.

Step by Step pictures of the recipe:

Grind coconut, cilantro and almond milk to a fine paste.
Add oil, spring onion, carrot, beetroot, capsicum, beans, peas, cabbage, cauliflower, ginger, salt and red chili powder.
Add water and cook till veggies are soft.
Add spinach and cottage cheese.
Add the ground paste.
Cook for 5 minutes.
Add grated cheese and bake.

Notes:

  • If keto diet is not followed then whole milk can be substituted.
  • Plain flour can be substituted for coconut. In that case grind cilantro and add milk and plain flour to make a paste.

Dahi Vada

Dahi vadas are deep fried black gram lentil fritters soaked in creamy yogurt. Vadas in general can be eaten with sambar and chutneys too.

Ingredients:

  • Urad Dal [Black Gram] (whole, 1 cup)
  • Green Chilies (2)
  • Red Chilies (2)
  • Salt (to taste)
  • Hing [Asafoetida] (powder, 1/2 tsp)
  • Ginger (small piece)
  • Cumin Powder (1 tsp)
  • Red Chili Powder (1 tsp)
  • Cilantro (chopped, 1 tsp)
  • Boondi (3 tsp)
  • Oil (to fry)
  • Curd (2 cup)

Prep time: 10 minutes

Soak time: 1 hour

Cook time: 45 minutes

Cuisine: Indian

Category: Tiffin \ Dinner \ Breakfast \ Lunch

Yield: 15

Method:

  • Wash and soak urad dal for an hour.
  • Strain the water and add red and green chilies, salt, ginger and hing powder.
  • Grind to a fine paste.
  • Whisk the batter for 5-10 minutes to make it light and fluffy.
  • Heat oil in a frying pan.
  • Dip your fingers in water and take a lemon sized ball of the batter.
  • Flatten the batter and make a hole in the centre.
  • Gently lower the vadas into the hot oil.
  • Flip vadas after a couple of minutes

Step by Step Pictures of the recipe:

Soak urad dal and chilies for an hour.
Grind soaked urad dal, chilies, ginger and salt to a fine paste.
Beat the batter to make it fluffy and light.
Take a lemon sized batter.
Flatten the ball.
Make a hole in the centre.
Gently lower the vadas into the hot oil.
Fry until they are cooked on both the sides.
Cool for 10 minutes.
Soak in warm water.
Squeeze the excess water.
Add salt and whisk the curd.
Soak the vadas in curd.
Sprinkle with red chili, and cumin powder and garnish with cilantro and boondi.

Notes:

  • Strain the water completely before grinding the urad dal.
  • While grinding sprinkle little water (use a teaspoon) and ensure the batter should be fluffy.
  • Wet your finger tips and the plastic sheet while making the shape.

Lemon Pickle

Lemon pickle differs from each state or even regions in India. This is the traditional south-indian style recipe with minimum ingredients. This can be eaten with rice, bread, upma and chapatis.

Ingredients:

  • Lemon (750 gm)
  • Salt (7 tsp)
  • Mustard Seeds (2 tsp)
  • Oil (Sesame, 1/2 cup)
  • Turmeric Powder (1 tsp)
  • Red Chili Powder (1/4 cup)
  • Methi [Fenugreek] Seeds (1 tsp)
  • Hing (cake, 3-4 pieces or powder 1 tsp)

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Yield: 1kg

Cuisine: Indian

Method:

  • Wash, dry and cut lemons into small pieces.
  • Add salt and mix well.
  • Rest for two to three days and mix every 24 hours.
  • Add red chili and turmeric powder.
  • In a shallow skillet add methi seeds and hing cakes.
  • Dry roast till hing doubles and crisps up and methi seeds till red
  • Grind to a fine powder and add along with the red chili powder and turmeric.
  • In the same skillet add oil and mustard seeds.
  • Wait for the seeds to splutter.
  • Wait until the oil cools down.
  • Add to the lemon mixture and mix well.
  • Store in a clean, dry jar .
  • Refrigerate once the pickle is done.

Step by step pictures of the recipe:

Deseed and cut lemon into small pieces.
Add salt and mix well.
Rest for 2-3 days.
Add Red chili and turmeric powder.
Dry roast methi seeds and hing cakes.
Grind to a fine powder.
Add the ground powder.
Heat oil and add mustard seeds.
Add the spluttered mustard seeeds and mix well.

Notes:

  • Instead of malta lemons lime or small Indian lemons can also be used.
  • If the lemons are not juicy, extract juice from 4-5 lemons and add to the mixture before adding salt.
  • After refrigerating the pickle take out the jar onve a week and mix well to avoid getting spoilt.
  • It remains good for 6 months to one year.