Green Coconut Thuvaiyal

Thuvaiya/Thogayal is a side dish in the cuisines of the Indian subcontinent mainly in south India which is similar to chutney but with a pasty consistency.

It is Similar in preparation and usage to a pickle, simple spiced chutneys can be dated to 500 BC. Originating in India, this method of preserving food was subsequently adopted by the Romans and later British empires, who then started exporting this to the colonies, Australia and North America.

Health Benefits of Coconut

Lower cholesterol,Improve digestion,Ward off wrinkles,Stabilize glucose levels.Fight off 

viruses,Build cells,Regulate hormones,Increase thyroid production,Increase metabolism,Fight infections, Stave off memory loss,Kills bacteria.

Ingredients

• Coconut - 1/2 cup
• Gram dal - 2 tbsp
• Tamarind - 1/2 tsp
• Green chillies - 4
• Coriander leaves - 1/2 cup
• Mint - 1/4 cup
• Curry leaves - 2 pinnate(optional)
• Ginger - 1 inch.
• Salt as needed

Method

1. Grind all the ingredients mentioned above together in a blender.
2. Goes well with Curd rice, biryani, idly or dosa.

Soya Chunks Manchurian

Soya Chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content far greater than that which comes from meat.

Health Benefits of Soya Chunks

Soya Chunks contain 54.2 grams of protein, which exceeds the amount of protein found in meats, eggs, milk and wheat.

Ingredients

• Soya chunks - 1 cup
• Oil - 2 tbsp
• Ginger &  garlic - 1/2 tbsp
• Onion(large) - 1
• Green chillies - 2
• Capsicum - 1/4
• Chilli powder - 1 tsp
• Tomato Ketchup - 1tsp
• Spring onions - 1/4 cup

For Soy Sauce mixture:

• Corn flour - 2 tsp
• Soy sauce - 2 tsp
• Sugar - 1/2 tsp
• Ajinamoto - a pinch

For Batter:

• Plain flour - 2 tbsp
• Corn flour - 2 tsbp
• Chilli powder - 1 tsp
• Salt as needed

Method

1. Make a thick batter by mixing the ingredients under For Batter, set aside.
   
2. Soak soya chunks in hot water for 5 minutes.
3. Cook soya chunks in pressure cooker for 1 whistle.
   
4. Wash soya well for 2-3 times in running water, drain it.
5. Mix soya chunks with the prepared batter in a bowl and keep aside.
   
   
   
6. Heat 1 tbsp of oil and pan fry soya chunks (you can also shallow fry or deep fry the chunks).
   
7. Drain soya chunks with tissue and keep aside.
   
8. In a separate bowl add the ingredients of soy sauce mixture mentioned, then add water and mix along.
   
9. Now, heat 1 tbsp of oil in a pan and saute chopped ginger, garlic, green chillies, onions and capsicum.
   
   
   
10. Add soy sauce mixture and leave it to boil( 2 mins).
    
11. When it boils add fried soya chunks, mix well for 2-3 mins.
    
12. Add 1 tsp of tomato ketchup, mix again.
    
13. Garnish with spring onions and serve hot.
    

Egg Curry

Curry was adopted from the Tamil word kari (கறி) meaning "sauce", which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin and turmeric.

Health Benefits of Egg

Eggs are the power packed food with many health benefits. They are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white.Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin.

Ingredients

• Egg - 3
• Butter - 1 tbsp
• Onion(large) - 1
• Tomato(medium) - 2
• Ginger garlic paste - 1 tbsp
• Kashmiri chilli powder - 1 tsp
• Chilli powder - 1 tsp
• Turmeric - a pinch
• Coriander powder - 2 tsp
• Chicken masala - 1 tsp (optional)
• Freshly chopped coriander leaves - 2 tsbp
• Salt as required.
• Water as needed.

Method

1. Boil eggs, peel them and cut them into 2 halves length-wise, keep aside.
2. Cut onions into square pieces and grind them adding little amount of water, set aside.
   
3. In the same blender add chopped tomatoes and make puree and leave aside.
4. Heat pan, melt butter.
5. Pour the onion paste and boil till the raw smell of onion goes.
   
6. Now, add ginger garlic paste.
   
7. Then, add tomato puree and boil again.
   
8. Add kashmiri chilli powder, chilli powder, turmeric, coriander powder, chicken masala, and salt, mix all together.
   
9. Add 1 cup of water and boil again, till the gravy thickens ( add cornflour to thicken gravy if needed).
   
10. Now, add eggs.
    
11. Garnish with coriander leaves and serve with chapatti, roti or paratha.
    

Vatha Kuzhambu

Vatha kuzhambu is an authentic south Indian dish which is made with vathal which is sun dired vegetables. This is a simple dish tastes divine and bursts with flavors that tastes good with hot steamed rice and it also taste good with plain curd rice.

HEALTH BENEFITS OF VATHAL

A sour drink is made from them to relieve stomach upsets.

 vathal have diuretic properties, and are used for reducing fever. 

Ingredients

• Oil - 5 tbsp
• Fenugreek - 1 tsp
• Mustard - 1 tsp
• Cumin seeds - 1 tsp
• Vathal (sunddakai/manathakkali) - 1/4 cup
• Small onions - 1/2 cup
• Tamarind - one big lemon size

For Grinding:

• Dry red chilli - 8
• Coriander seeds - 2 1/2 tbsp
• Channa dal - 2 tbsp
• Pepper - 1/2 tbsp
• Cumin seeds - 1/2 tbsp
• Curry leaves - 1 pinnate

Method:

1. Dry roast the ingredients under grinding, powder it and keep aside.
   
2. Soak vathal in water for 5 minutes, drain and keep aside.
3. Soak tamarind in hot water for 20 minutes and make paste out of it.
   
4. Heat oil in pan add fenugreek, mustard and cumin seeds (splutter).
   
5. Add chopped small onions.
6. Add vathal.
   
7. Add tamarind paste and boil for about 10 minutes in medium flame.
   
8. Add grounded powder and boil again for 3-4 minutes in lower flame till oil separates.
   
   
   
   

Note:

• Can be stored up-to a week in fridge.
• Can be stored up-to a month by adding more oil.

Rava Idly

Ingredients

• Semolina - 1 cup
• Curd - 1/2 cup
• Baking soda - a pinch
• Green chillies - 1
• Curry leaves - 1 pinnate 
• Cashews - 10
• Ghee - 2 tsp
• Oil - 1 tsp
• Water - 3 tbsp
• Salt as required

For Tempering:

• Oil - 2 tsp
• Mustard - 1 tsp
• Channa dal - 1 tsp
• Asafoetida - a pinch

Method

1. Heat ghee, roast rava and  keep aside.
   
2. Fry cashews in the same pan and pour on rava.
   
   
   
   
3. Heat oil in a pan, splutter the tempering items and pour on rava.
   
   
   
   
4. Mix well and add curd.
   
5. Add chopped green chillies, salt, chopped curry leaves and baking soda.
   
6. Leave aside for 30 minutes.
7. Add water. 
   
8. Cook idli.
   
9. Serve with coconut chutney or podi.
   

Kamarkat

Ingredients

• Fresh Coconut - 1/4 cup
• Jaggery - 1/2 cup grated
• Ghee - 1 tsp
  

Method

1. Take jaggery in a pan, add 1/4 cup of water, mix well.
   
2. Once it thickens, take a drop of it in a plate and add into a cold water, when you can shape into ball, then it is in the right consistency for making kamarkat.
   
   
   
3. Grate coconut and along with jaggery, mix well.
   
4. keep stiring.
   
   
   
   
   
5. Add 1 tsp Ghee and stir till it thickens and the color changes into dark  brown for about 8-10 minutes in medium flame.
   
6. Now transfer it to a plate, let it cool a bit.
   
   
   
   
   
   
7. Apply some oil on your hands, take small portions and shape it into balls while it is hot.
   

Note:

• You can store this in air tight container for a week.