Meal haven

Oil Free Onion Pakoda

These air fried pakodas are so good that you will not miss the deep fried ones. With less time spent in kitchen frying them and with no messy oil splatterings, air fryer is a boon and a healthier option for deep fried food.

Ingredients:

Gram Flour/Besan/Kadala Maavu – 1 cup

Rice flour – ¼ cup

Sliced Onions – 1 cup

Carom seeds/Ajwain/Omam – ½ tsp

Asafoetida – a pinch

Red chillie powder – 1 tsp

Turmeric powder – 1/4 tsp

Water – ½ cup

Salt – as required

Hot oil – 1 tsp

Oil – 1 tsp to brush on top of pakodas

Chopped Coriander leaves – 2 tbsp

Green chillies – 1 or 2 (finely chopped)

Preparation:

In a cup, add the sliced onions, coriander leaves, green chillies, red chillie powder, turmeric powder, asafetida, carom seeds and mix well. Then, add the gram flour, rice flour, salt and hot oil. Mix it well and then add water little by little. Add just enough water so that it sticks to each other. Do not make a runny paste.

Take the basket of the airfryer and spoon a tbsp. of the batter into it in a single layer, leaving gap in between the pakodas. Brush them with little oil.

Heat the air fryer to 200 degree C for around 10 minutes. Turn over and cook for another 4-5 minutes.

Check in between as the temperature differs for each brand of air fryer. Transfer to a paper towel and repeat the process for another batch of pakodas.

Serve hot with coriander chutney.

Moringa Leaves/Drumstick Keerai Poriyal

Vegetarian

Drumstick leaves are a good source of Iron, Vitamin A, B and many other minerals. They are also given to nursing mothers to increase lactation. In South India, a lot of drumstick leaves are consumed in all households, for its nutritious value.

Ingredients:

Onion – 2 medium

Garlic – 6 – 7 cloves (cut vertically)

Cleaned Moringa leaves/Drumstick leaves – 2 cups or 250 gms

Groundnuts/Peanuts – 10 pieces

Peanut powdered – 2 tbsp

Grated coconut – 2 1/2 tbsp

For seasoning:

Mustard seeds – 1/2 tsp

Split Udad dal – 1/4 tsp

Red chillies – 3 (broken into 2 pieces)

Asafoetida – a pinch

Preparation:

Wash and clean the drumstick leaves well. Chop it roughly and keep it aside.

In a kadai/pan, heat oil. Add the mustard and when it starts to spultter, add the udad dal, broken red chillies and asafoetida. Next, add the onions and the garlic and saute well till the onions become translucent. Add the chopped leaves and stir it well. Add salt after the greens are cooked as the greens shrink after cooking. Unlike other greens, these leaves do not become mushy after cooking. Do not overcook the leaves.

Add the peanut powder, some whole peanuts and the grated coconut and serve with sambar rice or curd rice.

Moringa Stalk Rasam/Drumstick Stalk Rasam

Vegetarian

A Rasam bursting with flavours! The moringa stalk adds a punch to this healthy rasam and whenever I buy Moringa leaves at home, the leaves are removed and the stalk always goes into preparing this rasam. I also add curry leaf sprigs (whenever I have stock of it) to this rasam for added flavours.

**Ingredients**

Tomatoes – 2 big
Drumstick Stalks – 7-8 stalks
Tamarind – a lime sized ball
Rasam Powder – 2 tsp (any store bought)
Roasted jeera powder – 1/4 tsp
Pepper powder – 1/4 tsp
Coriander leaves – 2 stalks (chopped)
Salt – to taste

**For Seasoning:**

Oil/ghee – 1 tsp
Curry leaves – 1 stalk
Asafoetida – 1/4 tsp
Garlic – 1 cut into pieces (optional)
Jeera/Cumin seeds – 3/4 tsp
Mustard seeds – 1/2 tsp
Red chillie – 1

**Preparation**

Soak the tamarind in 1/4 cup of warm water for 10 minutes. Squeeze it well and strain the residue, using a sieve. Keep the tamarind water aside for use in the rasam.

Wash and chop the drumstick stalks . Take a pan and add 3 cups of water and the drumstick stalk into it. Add tomatoes chopped into big pieces and let it boil until it is cooked well. Remove the stalks using a tong and mash the tomatoes well. Or alternatively, you may pressure cook the stalks and tomato in a cooker for 5-6 minutes on medium flame. Remove the stalks and mash the tomatoes.

When they are cooked well, add the rasam powder, tamarind paste, jeera powder, pepper powder and salt. I use MTR or Priya brand rasam powder for this rasam. Boil it for 3-4 minutes on medium flame and put off the flame.

Meanwhile, heat a small tempering pan. Add oil/ghee and crackle mustard seeds. Add chopped garlic, jeera, curry leaves, red chillie, asafoetida and fry for a couple of seconds. Add this tempering to the rasam and cover it immediately. Garnish with chopped coriander leaves.

No Rice (Millet Idlis)

Breakfast

A healthy recipe using millets, these millets are good for thyroid, diabetics, and weight loss. Millets are high in fibre and are widely consumed in Africa and Asia. There are a variety of millets available like the proso millet, foxtail millet, finger millet, barnyard millet etc…..

In this recipe, I have used 3: 1 proportion for millets: rice. This seems to work well for idlis and dosas.

Ingredients:

Kodo millet (Varagu) – 1 1/2 cups

Barnyard Millet (Kuthiravali)- 1 1/2 cups

Udad dal – 1 cup

Fenugreek seeds – 1 tbsp

Flattened Rice flakes (Aval) – 1 tbsp

Chilled Water – 1 cup

Preparation

Wash and soak the above ingredients for 4 -5 hours. In a mixie or grinder, grind all the ingredients together to a smooth paste adding little water at a time. Once it is ground well, transfer to a wide tall bowl and close it with a lid. Leave it to ferment for about 8 hours until it is well risen. The batter will rise to the top. The batter may overflow, so make sure you use a tall vessel in order to leave room for the batter to rise.

When it is well fermented, mix it well and add salt.

Take a cooker or an idli maker. Add 1 1/2 cups of water into it. Grease the idli moulds with little oil and pour a ladleful of the idli batter into the moulds. Plae the idli mould/stand in the cooker or idli maker and steam it for 12-13 minutes on medium heat. Swtich off the flame and let it rest for another 5 minutes.

Using a wet spoon or a butter knife, scoop out the idlis from the moulds.

Serve it with carrot chutney or capscium chutney or any other chutney of your choice (Chutney recipe is given in the blog).

Broccoli Bites

Snacks

An easy snack to assemble and a healthy fried snack with just a tablespoon of oil. Crispy and spicy, these broccoli bites are crowd pleasing with its crunchy texture and beautiful colour.

Ingredients:

Broccoli florets – 10 -12

Panko bread crumbs or ordinary bread crumbs – 1 cup

Garlic powder – ½ tsp (optional)

For the Sauce:

Hot Sauce -1 1/2 tbsp

Ketchup – 1/2 cup

Soya sauce – 1 tbsp

Sugar – ½ tsp

Pepper powder – ¼ tsp

Vinegar – ¼ tsp

Olive oil – 1 tbsp + 1 tsp

Water – 2 tbsp

Corn starch – 1 tsp

Preparation:

To make the sauce, take a pan and heat it. Add 1 tbsp of oil and add the ketchup, soya sauce, hot sauce and 1 tbsp oil and mix well. Add the pepper powder, vinegar and corn flour mixed with a tbsp of water and put off the stove. Add sugar and mix well. Keep it aside and let it cool.

Spread ¼ cup of breadcrumbs in a plate and keep it aside.

To make the broccoli bites, dip each of the raw broccoli florets in the sauce, dip it in the breadcrumbs to fully coat it. Repeat this process with all the florets.

Arrange the broccoli florets in the air fryer basket in a single row. Heat it to 200 C for 10-13 minutes. The time will vary according to your broccoli floret size.

You can also make this in a pre- heated oven and turn it in between for crisper bites.

Enjoy with any sauceof your choice…

Pomegranate Parsley Salad

Vegetarian

A fresh and vibrant pomegranate salad which will bring a zing to your party. This sweet and sour salad using pomegranate molasses and honey provides extra pops of flavour and adds an incredible brightness to this sald. One of my favourites, I urge you to try this and et me know how you liked it.

Ingredients:

Parsley leaves – 1 cup chopped

Coriander leaves – 1/4 cup (optional)

Pomegranate seeds – 1/4 cup

Brinjal cubed and fried – 1/4 cup

Croutons or Fried kuboos – 1/4 cup

For the dressing:

Pomegranate molasses – 1 tbsp

Honey/brown sugar – 1/2 tbsp

Pepper powder – 1/4 tsp

Oilve oil – 1 tbsp

Salt – a pinch

Add these ingredients in a bowl and mix it well using a whisk. Keep aside.

Preparation:

In a bowl, add parsley leaves, pomegranate seeds, fried brinjal and combine well. Add the salad dressing to it and mix. Add the croutons and serve.

You may shallow fry or air fry the brinjal pieces separately . Also, shallow fry or air fry the kuboos pieces and keep it aside.

To air fry the brinjal:

Place the chopped brinjal pieces in the air fryer basket. Sprinkle very little salt on top. Set the air fryer to 180 degree C for about 15 minutes and take it out.

To air fry the kuboos pieces:

Also, chop the kuboos bread to pieces and place it in a single layer on the air fryer basket. Sprinkle little salt over it and brush it with a few drops of oil. Set the temperature at 180 degree C for 20 minutes. It will turn very crispy.

Chicken Malai Tikka

Non-Vegetarian

Chicken malai tikka is prepared with a marinade of flavourful ingredients. Juicy and tender, this tikka is not very spicy, yet mild and irresistable.

Ingredients:

Chicken pieces – 900 gms

For marination :

Ginger garlic paste – 1 1/2 tbsp

Thick yogurt or Labneh – 1/2 cup

Thick cream – 4 tbsp

Corn flour – 2 tsp

Cheddar cheese grated – 4 tbsp

Green chillies crushed – 6

Coriander leaves – 2 tbsp chopped

Garam masala powder – 3/4 tsp

Black pepper powder – 3/4 tsp

Lemon juice – 2 tbsp

Oil – 2 tbsp

Salt – to taste

Preparation:

Clean and cut the chicken into small pieces. Pound the green chillies using a pestle and mortar or roughly with a knife. Soak wooden skewers for 1 hour in water.

In a bowl, add the ingredients for the marinade and add the chicken. Let it rest for atleast 6- 8 hours for a juicy and tender chicken. If you are short of time, rest for atleast 30 minutes.

Using wooden skewers, insert 5-6 chicken pieces in a skewer. Brush them with little oil.

Using air fryer

Preheat the airfryer for 5 minutes at 180 degree Celsius. Once it is done, place the skewers inside the air fryer basket. Do not over crowd the basket and keep the skewers in a singel layer. Air fry it for 15 minutes and then turn it and air fry again for another 15 minutes.

If baking:

Place the baking dish in a preheated oven for 25 minutes on 200 degree C. Turn to the other side and bake for another 25 minutes. Brsuh the chicken pieces with some oil before baking it.

Grilling on a pan:

You can grill it in a grilling pan on a stove top. Flip it to the other side, when it is cooked on one side.

Serve with coriander leaf chutney and any flat bread or lettuce wraps.

Arachuvitta Sambar

Vegetarian

This sambar is specially prepared on occassions and goes well with idli and dosas. The term ‘arachuvitta’ means to grind. Here the coconut and spices are sauteed and ground which gives this sambar a distinct taste.

Ingredients:

For Paste

Coriander seeds – 2 1/2 tbsp

Red chillie – 5

Bengal gram dal/Chana dal – 1 tbsp

Fenugreek seeds – 1/4 tsp

Whole pepper – 1/2 tsp

Fresh grated coconut – 1/4 cup

Raw rice – 1/4 tsp

For sambar:

Tur dal – 1/2 cup

Tamarind – 1 small lemon sized ball

Shallots – 6 -7

Tomato – 2 small

Carrots – 1/2

Ladies finger – 4-5

Brinjal – 2 small

Drumsticks – 1 long (cut into 5 – 6 pieces)

Coriander leaves – 1 tsp chopped (for garnish)

Jaggery – a small piece (optional)

Oil- 1 tbsp (preferably gingely oil)

Salt – to taste

For seasoning:

Oil – 1/2 tsp

Mustard seeds – 1/4 tsp

Asafoetida – a pinch

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 2 sprigs

Preparation:

Soak the tamarind ball in 1/4 cup warm water for 10 minutes. Squeeze it out well and strain the pulp. Keep it aside.

Take a pressure cooker and add the cleaned tur dal to it. Add about 1 1/2 cups to it and cook for 3 -4 whistles. Remove and when the pressure is released, mash the dal well and keep it aside.

Meanwhile, prepare the paste. Take a pan and add the bengal gram dal and coriander seeds. Saute it well and add the fenugreek seeds, pepper and the red chillies, Fry it well for 3 – 4 minutes and then add the coconut lastly. Roast for a few seconds till it turns slightly brown. Remove from fire and let it cool. Transfer to a mixie and let it cool. Grind to to a smooth paste (some like it to be a coarse paste).

In another pan, add all the vegetables and 1/4 cup of water and let it cook. When it is almost cooked, add the tamarind pulp and boil once. If you are using jaggery, add the jaggery. Then, add the mashed dal and the ground paste to it and on a medium flame, let it simmer for 3-4 minutes.

Season the sambar with the ingredients mentioned ‘under seasoning’. Garnish with coriander leaves.

Chicken Tandoori

Non-Vegetarian

Tandoori chicken is usually prepared in the bell shaped tandoor clay oven, from where it gets its name. However, you can prepare it at home too without the clay oven; with a skillet or in an air fryer too…..

Ingredients:

Chicken Thighs – 5/Chicken – 1 kg

Oil – 1 tbsp

Coriander leaf chopped – 2 tbsp

Curry leaf chopped – 1 tbsp

Yogurt – 2 tbsp

Chillie powder – 1 tbsp

Coriander powder – 1 tbsp

Garam masala powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 tsp

Lemon – 1/2 of the lemon

Salt – as required

Preparation:

Clean and cut the chicken breasts. Make slits on the chicken pieces. In a bowl, whisk together yogurt, juice of 1/2 lemon, pepper powder, turneric powder, garam masala powder, coriander powder, chillie powder, chopped curry leaf, chopped coriander leaf, salt and one tbsp of oil.

Marinate the chicken in this spice mix aand marinate it overnight or for 6-8 hours. The yogurt mixture is the key to super flavourful and tender chicken. If you are short of time, you may keep it for 30 minutes but marinating it overnight makes it more tender and juicy.

If using an airfryer:

Place the chicken pieces in airfyer. Brush them with very little oil and fry it at 170 degrees for 40 minutes. After 20 minutes, using a tong, turn the chicken pieces and continue airfrying it.

If using a pan/skillet:

Heat a pan and place the chicken pieces in it. Add 1/4 cup water and on a low flame, cover and cook the chicken pieces for 10 minutes. After 10 minutes, turn the pieces and cook the other side for another 10 minutes until no water is left in the pan.

Heat a tava or another pan. Add 1 tsp of oil and place the cooked chicken pieces on it on a low flame until it turns brown in colour. Flip to the other side and cook it again on low flame until it is fully cooked and tender.

Keerai Masiyal (Mashed Greens)

Vegetarian

This Arai keerai masiyal or kadayal is a traditional recipe made at home and is a healthy addition to the sumptous South Indian meals. It can be made with Siru keerai also. In Tamilnadu, different types of greens are available in the market like Arai keerai, Siru keerai, Mulai Keerai, Ponnanganni keerai etc….This recipe is prepared without the addition of dals.

Ingredients:

Arai Keerai or Amaranthus – 1 bunch

Onion – 1 big (chopped)

Green chillie – 1 (cut into pieces)

Turmeric powder – less than 1/4 tsp

Tomato – 1 small (chopped)

Salt – to taste

Oil – 2 tsp

For Seasoning:

Oil/Ghee – 2 tsp

Mustard Seeds – 1/2 tsp

Urad dal – 1 tsp

Tamarind – a very small piece

Whole Red chillies -2

Hing/Asafoetida – a pinch

Preparation:

Clean and wash the greens well. Chop it roughly and keep aside.

Heat oil in a pan. When it becomes hot, add the chopped onions and saute well. When it turns pink, add the green chillie and the tomatoes. Add the chopped greens, tamarind piece, turmeric powder and saute it till the greens shrinks a bit. Close and cook until the greens are cooked. Add enough salt and when it cools down, transfer it to a mixie. Grind it to a coarse paste.

Lastly, season it wiith mustard seeds, udad dal, whole red chillie and asafoetida. You may skip the tamarind and use 1 big tomato instead and also adjust the quantity of green chillies to suit your taste.

Serve hot with rice and ghee.