Meal haven

Kheema Avarakkai (Broad Beans and Minced meat)

Non-Vegetarian

A typical minced meat recipe made at home which is served with rice or chapathi.

Ingredients:

Minced meat – 750 gms

Broad beans – 250 gms

Red chillie powder – 1 1/2 tbsp

Corianderpowder – 1 tbsp

Turmeric powder – 1 tsp

Mint leaves – a handful

Coriander leaves – 1 sprig

Cinnamon – 1 inch piece

Cardamom – 2

Cloves – 2

Bay leaf – 1

Garam masala powder – 1/2 tsp

Ginger garlic paste – 2 tbsp

Onion – 1 large

Tomato – 2 small

Salt – to taste

Oil – 2 tbsp

Preparation

Wash and clean the beans by removing the strings from the side of each broad bean. Wash and drain the beans using a colander. Cut it into 1/2 inch long pieces and keep it aside.

Wash the minced meat/kheema and drain it using a colander.

Take a wide kadai or pan and heat it. Add the kheema/minced meat into it. Add the ginger garlic paste, red chillie powder, coriander powder, turmeric powder, salt and mix well. Add 1/4 cup of water, clse with a lid and let it cook. When the meat has cooked three fourth’s and is almost dry, add the chopped broad beans and saute it well. Close and let it cook again. You may sprinkle some water if it is too dry.

In another pan, heat oil. Add cinnamon, cloves, cardamom and saute. Then add the chopped onions and saute until it turns translucent. Next, add the chopped mint leaves and chopped tomato and saute until it becomes mushy. Add the minced meat and beans mixture into it and saute well adding garam masala powder. Close and let it cook for another 4 – 5 minutes on very low heat. Take it iff the flame and serve garnished with coriander leaves.

Methi Green Peas Cutlets

Snacks, Vegetarian

Ingredients:

For the filling

Grated or coarsely powdered Khoya/mawa – ¼ cup

Milk powder – ¼ cup

Grated paneer – ¼ cup

Raisins – 10

Coarsely ground cashewnuts – 10

Cardamom powder – ½ tsp

Pepper powder – ¼ tsp

Salt- as required

For the outer covering/coating

Freshly chopped methi leaves – 2 cups

Boiled fresh peas or frozen peas – 1 ½ cups coarsely ground

Ginger garlic paste – ½ tsp

Green chillies – 2 (finely chopped)

Coriander powder – 1 tsp

Garam masala powder – ¼ tsp

Powdered roasted gram flour – ¼ cup

Oil – 1 tsp

To coat the cutlet:

All purpose flour (Maida) – ¼ cup

Water as required

Bread crumbs – ¼ cup

Salt- to taste

Pepper – ¼ tsp Oil – for frying

Preparation

In a bowl, add the ingredients required for filling and mix it well. Keep it aside. Make small balls and keep it aside.

Take a pan. Heat it and add oil. Then, add the finely chopped green chillies and saute. Add ginger-garlic paste and saute again. When the raw smell disappears, reduce the flame to low and add the coriander powder. Do not let it burn. Add the chopped methi leaves and stir fry it. Next, add the coarsely ground peas alongwith the garam masala powder and fry well. Add the powdered gram flour and mix it well.

When the mixture cools down, make balls and make small circular shaped discs and place on a plate. Place the khoa balls in the middle of each disc and cover it with another circular disc and shape it into a ball and press slightly in the middle to form a patty.

In a bowl, add the all purpose flour, pepper and salt. Add water to make a batter of cream like consistency that coats a back of a s spoon. It should neither be too thick or too thin. Dip each patty in the batter and then drop it in the plate of breadcrumbs to coat it well. Repeat the same for all patties.

Brush the patties with oil and place them in the air fryer tray in a single layer. You may fry it in an air fryer at 200 degree C for 10-15 minutes. Flip them after 8 minutes to let the other side cook until it is golden and crisp.

You may also shallow fry it in a tawa/pan with little oil on medium flame, if you do not have an air fryer.

Vatha Kozhumbu

Vegetarian

A traditional tamil brahmin style curry using sundakkai (dried Turkey berry/black nightshade seeds). When I run out of vegetables at home or feel like having a tangy curry, Vatha Kozhumbu comes to my rescue always.

Ingredients:

For Seasoning

Sesame oil – 1 tsp

Mustard seeds – 1 tsp

Jeera/Cumin seeds – 3/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Curry leaves – 6 – 7

Tamarind – lemon sized ball

For curry

Dried Sundakkai (Dried Turkey berry or black nighshade berries) – 2 tbsp

Salt – to taste

Jaggery powdered – 1 tsp

Water – 1 cup

Sesame oil – 1 tbsp

Rice powder – 1 tsp

To grind:

Sesame oil- 1 tsp

Asafoetida – 1/2 tsp

Urad dal – 1 3/4 tbsp

Whole Pepper – 1 tsp

Whole Red chillies – 7

Curry leaves – 4

Preparation:

Soak the tamarind in warm water for 10 minutes. Then, squeeze it well and keep the juice aside.

Heat a pan and add 1 tsp of oil. Add the pepper, udad dal and saute and then add red chillies, curry leaves and hing. Fry till it becomes slightly brown in colour.Transfer to a mixer when it cools down. Grind it to a smooth paste.

In the same pan, add a teaspoon of oil. Add mustard seeds, cumin seeds, fenugreek seeds and the sundakkai and saute till it becomes slightlly brown. Add curry leaves and the ground paste to it and saute tll the raw smell disappears. Add the tamarind extract and let it boil for about 10 minutes on low flame. Add 1 cup of water, rice powder and the jaggery and boil until it starts to thicken. Stir it in between. When it is slightly thickened, take it off the flame.

Serve it with rice and any vegetable kootu.

Mooli Parathas (Radish Parathas)

Breakfast, Vegetarian

Ingredients:

Radish – 3 – 4

Green chillies – 3 chopped

Coriander leaves – 2 tbsp chopped

Curry leaves – 1 tsp chopped

Onions – 1 big finely chopped

Garam masala powder – ½ tsp

Coriander powder – ½ tbsp.

Asafoetida/hing – ¼ tsp

Salt – to taste

Oil – 1 tbsp for frying parathas

For the dough:

Whole wheat flour – 1 ½ cups

Salt to taste

Water – 1/4 cup or little more

Oil – 2 tbsp

Preparation:

Take a bowl and grate the radish. Keep it aside. Squeeze the radish well and take out all the water. Keep the water aside as you can make the flour dough with this water.

Heat oil in a pan. Add the chopped green chillies, chopped curry leaves, asafoetida and onions. Saute well till the onions turn translucent. Next, add the grated and squeezed radish and saute well. Then, add the coriander powder and the garam masala powder and saute until the raw smell disappears. Add coriander leaves and cook till the mixture becomes dry. Make sure that it does not have any moisture in it. Remove it to a plate and let it cool.

Making the dough:

In a bowl, add the flour, salt and the water squeezed out from the radish. Start kneading the dough adding a little more water. Knead it into a smooth but not firm dough. The dough should be soft and pliable. Rest it for 10 minutes and cover with a cloth or cling film.

Assembling the paratha:

Make smooth balls from the dough and flatten them slightly by rolling it with a rolling pin. Roll it into 4-5 inch diameter circle. Add ¼ tsp of oil and spread on it before placing 1 1/2 tbsp of radish mixture on it, in the centre. Gather the edges and pinch it into the centre. Seal it tightly and flatten by pressing gently.

Dust into fry flour again and roll it gently into 6 inch diameter circle.

Heat a tawa and when it becomes hot, place it on the hot tawa and cook both sides brushing little oil on it. Repeat the same process for the rest of the parathas.

No Bake Mango Tart

Baking, Desserts

This easy and delicious mango tart can be assembled in a jiffy. When mangoes are in season, make the most of it. Try making this gorgeous tart and impress your guests.

Ingredients:

For Custard:

Milk – ½ litre + ¼ cup milk

Custard powder – 3 tbsp

Powdered sugar – 4 tbsp

For the tart shell:

Biscuit crumbs (digestive or any other biscuit) – 2 cups

Melted butter – 1 cup

For garnish:

Pistachio powder – 2 tbsp

Mangoes sliced – 4 (sliced thinly)

Preparation:

First, powder the biscuit in a mixer jar or blender. Add the melted butter to it and mix well. Take a tart pan or a detachable cake pan and grease it with butter slightly. Add the biscuit crumb mixture to it and spread it evenly around the pan. Place the pan in the fridge for 30 minutes till it sets.

Meanwhile, take a cup and add the custard powder to it. Add ¼ cup of warm (not hot) milk to it and mix it well. Put the ½ litre of milk to boil. Reduce the flame to minimum when it starts to boil. Add the powdered sugar and mix well. Next, add the custard powder and milk mixture to it and keep stirring it to avoid forming lumps. When the mixture becomes semi-solid, remove it from the flame. Cover it with a cling foil and keep it in fridge for about 20 – 30 minutes.

Take out the custard mix and spread it evenly in the tart pan or cake pan. Keep it in the fridge for an hour or two and when set, garnish it with pistachio powder and mango slices.

No Bake Pineapple Souffle

Desserts

I love anything with pineapples! These easy to make souffles just melt into the mouth and the combination of fresh pineapples with fresh cream, melts your heart too..

Makes 6 cups/servings

Ingredients:

Pineapple slices (chopped into small bits) – 6

Condensed milk – 1 tin

Milk- 1 1/2 cups

Fresh cream – 1 1/4 cups

Gelatin powder – 2 1/2 tbsp

Pineapple essence – 2 drops

Pineapple jelly – 1 sachet (if not using gelatin)

Warm water – 1/2 cup

Lime – 1/2

Cherries – 6 (for garnish)

Preparation:

In a pan, add 2 tsp of sugar and heat it. Add the chopped pineapple pieces to it and stir until it cooks and starts slightly to caramelise. Remove when the moisture dries up. Cool it and keep it aside.

Whip the cold cream until light and fluffy, preferably using an electric beater. Keep chilled. Soak gelatin in little warm water. Add 1/2 cup of water and pineapple essence and when it starts to boil, add the dissolved gelatin and keep stirring to avoid lumps. Keep it aside. If using pineapple jelly, prepare jelly as per instructions on the packet and refrigerate it for 1-2 hours. Cut it into any shape as desired.

Add condensed milk, milk, chopped pineapple and lemon juice into the whipped fresh cream mixture. Add the dissolved gelatin or the jelly and mix well.

Pour the mixture into a wet soufflé dish or individual bowls and chill for 1 – 2 hours. Once set, decorate with cherries and serve chilled.

Pineapple Fried Rice

Rice

A popular fried rice in Thailand, this is a variation of the fried rice with added pineapple chunks. The sweetness of the pineapple and the tangy soy sauce combine to make it flavourful.

Ingredients:

Pineapple chunks – ½ cup

Cooked Jasmine Rice (preferred) or Basmati Rice – 2 cups

White pepper powder/black pepper powder – ¼ tsp

Garlic finely chopped – 4 cloves

Onion – 1 diced

Carrots – 1 diced

Frozen peas – 1/4 cup

Spring Onions – 2 stalks

Green Chillies – 2 slit

Red/Yellow Capscium –1 diced

Eggs – 2

Salt – As required

Sauce 1:

Soya Sauce – 2 tbsp

Oyster sauce – ½ tbsp or Sriracha – ½ tbsp

Optional (Sauce 2):

Soya sauce – 2 tbsp

Fish sauce (optional) – for authentic thai taste

Sugar (if using the fish sauce) – ¼ tsp (optional)

Lime juice – ¼ tsp

Preparation:

Wash the jasmice rice thoroughly. To a boiling pot of water, add the washed jasmine rice with little salt. Let it simmer for 7-8 minutes with no lid on medium heat. Check if it has cooked and using a colander, strain the water. Since the jasmine rice is stickier than normal rice, I prefer to discard the water while it is cooking after about 5 minutes to get rid of the starch and add hot water to the rice again to cook. Once it is strained, spread it on a plate and cool it. You may also place it in the fridge for 10-15 minutes as fried rice always turns out well with leftover rice or rice which is not hot.

Heat oil in a wok or a large skillet. Add the chopped garlic and green chillies and stir for a minute. Add the chopped onions and saute until it becomes translucent. Stir in the chopped carrots, peas and capsicum and stir on high heat for just about 2 minutes. Push the vegetables to the side of the wok and add 2 eggs to it and stir it on high flame till it cooks. Scramble the eggs and let it cook. When it is cooked, add the cooked rice, pineapple chunks, spring onions, pepper powder and stir it on high heat. Add the sauce and stir again lightly and quickly. Take it off the fire and serve immediately. Since soya sauce is salty, add salt only if you require.

The key to this recipe is good quality jasmice rice. You may use basmati rice if you do not prefer jasmine rice. Also, the veggies should be crisp and not overcooked. The vegetables should be stir fried or tossed in high heat for a short time.

Tamilnadu Style Liver Masala

Non-Vegetarian

A lip smacking masala flavoured with Indian spices. It can be served with roti, naan , rice and dal.

Ingredients:

Goat/Lamb Liver pieces – 250 gms

Onion – 2 big (sliced)

Coriander leaves – 3 – 4 sprigs

Ginger and Garlic paste – 1 tbsp

Mint leaves – 3 sprigs

Grated coconut – 1/2 cup

Cinnamon – 1/2 inch piece

Cardamom -1

Cloves – 2

Saunf/Aniseed – 3/4 tsp

Red chillie powder – 2 tsps

Coriander powder – 3 tsps

Turmeric powder – 3/4 tsp

Water – 1 1/2 cups

Salt- to taste

Oil – 2 tbsp

Preparation:

Dry roast the cloves, cardamom, cinnamon and saunf and keep aside.

Grind the cloves, cardamom, cinnamon and saunf and keep it aside. Then, add the grated coconut and grind it to a fine paste.

Wash the chopped liver thoroughly and keep it aside.

In a pressure cooker, add the chopped liver, red chillie powder, coriander powder, turmeric powder, ginger garlic paste and salt. Add 1 1/2 cups of water and cook it . After the first whistle, lower the flame and cook it for about 15-20 minutes on medium-low flame or for about 4 to 5 whistles. Open and check if the liver has been cooked well.

Meanwhile, take a kadai or pan. Add oil and heat it. Add the sliced onions and saute until it turns slighty brown. Add the chopped coriander leaves and mint leaves and saute for another 2 -3 minutes. Now, add the cooked liver into the kadai/pan and saute well until the mixture is semi-dry and the water has been evaporated.

Add the ground coconut mixture to it and saute again for another 5 minutes.

Mildly Spiced Watermelon Cooler

Beverages

An instant thirst-quencher, water melon with its high moisture content can hydrate us and is a good source of vitamin A, C and other nutrients.

Ingredients:

Watermelon diced into cubes – 2 cups

Ginger – 1/4 inch piece

Pepper powder – 1/4 tsp

Salt – a pinch

Lime juice – 1/4 tsp

Crushed mint leaves – 4 or 5 (optional)

Water – 1/2 cup

Preparation:

Cut and de-seed the watermelon. Add the cubed watermelon alongwith the other ingredients (except mint leaves) in a blender and blitz well. Strain it through a sieve (I prefer not to strain it) and serve with crushed ice. Mix the crushed mint leaves into the juice.

Save some juice and pour it into popsicle moulds or ice cream trays and freeze, to enjoy it later.

Lemon Rice

Rice

Lemon rice is an easy recipe which can be prepared in less than 15 minutes using pantry staples. It is known as “Elimicham Pazham sadam” in Tamil and is a very popular rice in Tamilnadu.

Ingredients:

Cooked Rice – 1 1/2 cups

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Chana dal/bengal gram dal – 1/2 tsp

Urad dal – 1/2 tsp

Red chillies (whole) – 2

Green Chillies – 2

Roasted Peanuts/Cashewnuts – 12 -15

Curry leaves – 7-8

Coriander leaves – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Juice of 2 Lemons

Salt – as required

Preparation:

Wash and cook the rice. To cook it, boil the rice in 4 cups of water with little salt and a tsp of oil added to it. When it is almost cooked, take it off the fire and strain the water. Transfer the rice to a big plate to cool it down completely so that it does not stick to each other. Make sure the grains are not sticky.

Heat oil. When it becomes hot, add mustard seeds, udad dal, chana dal, red chillies, green chillies, curry leaves, peanuts, asafoetida and turmeric powder. Stir and put off the flame or take it off the stove. When it cools down, add the lime juice to it and then the cooked rice. Add enough salt and mix well. Garnish it with some roasted peanuts or cashews and coriander leaves. Adjust the amount of lime juice as per your preference of sourness.

You may serve the lime rice with potato chips or spicy potato masala.