Tuesday, September 9, 2014

SweetPotato Baked Fry

Another way to have this sweet goodness as a fry with very little oil ....


3 Sweet Potatoes,cut into wedges
1 Tsp of Coconut Oil
Salt and Pepper, to taste


1) Preheat your oven to 450 degrees. Line two baking sheets with aluminum foil and place them in the oven as it preheats so that the baking sheets will be preheated as well.

2) Cut the potatoes into either wedges or fry shape, place them on a microwave safe plate (you will probably need to do this in stages if your making this big batch) and microwave them for about 10 minutes or until they are mostly cooked through.

3) Let them cool a bit once they come out of the microwave.

4) In a large bowl, mix together all the spices with the oil, add the partially cooked potatoes and toss everything together to coat.

5) Divide the potatoes on the hot baking sheets, making sure that they are all in one layer. Pop them in the oven and roast them for about 20 minutes or until crispy.

6) Check on them and rotate the baking sheets around if you feel like they are coloring too soon on one side and not the other.

Serve immediately!

Quinoa Puloa With Meatballs and Garbonzo


Coconut oil -1 tbsp
Cloves - 2
Cardamom -2
Cinnamon - 1 inch stick
Bay leaf - 1 or 2
Star Anise - 1

Cumin Seeds - 1 tsp
Whole Pepper - 1 tsp
Onion - 1 cup chopped
Green Chillies - 2 no
Salt - 1 tsp
Cooked Quinoa - 2 cups
LeftOVer Spinach with ChickPeas - 1 cups ( If you don't have you can also add chopped spinach and chickepeas )
Meat Balls - 10 nos (Any Variety),cut ito quaters.
Yellow Pepper - 1/4 cup chopped for garnishing.
Lemon juice - 1 tsp


1.As usual heat pan and add oil,once its hot add whole spices cinnamon,cardamom,bayleaf,staranise,cloves,pepper and cumin seeds.
2.Then add onions and green chillies ,once they are sauteed well.
4.Then add meatballs.Saute them very well for 5 min.
5.Then add cooked quinoa and Spinach ChickPeas mixture and a tsp of lemon juice ,needed salt and let it come together.
6.Then cover and let it sit for 10 min.Once all water is completely gone ,open lid and add yellow peppers and give a fluff .Cover and let it sit  for 10 min before serving

Spinach With ChickPeas

Spinach is healhty everyone knows it ,it has calcium ,vitamin C and lot of goodness.How to make it extra healthy .Normally i use to make add paneer to my spinach ,but want to try something little more healthier that is not contributing to something that will make me fat and it should be something that i can eat a lot without guilt.So i came up with this recipe .By adding Garbonzo we get to have some extra proteins and all goodness from having lentils and yummy too.Once i tried this recipe now a days its always spinach is accompanied with garbanzo at my home and i am making it more often too.So lets look into the recipe.


Spinach Leaves - 5 cup
Garbonzo / Chick Pea - 1 cup cooked
Garlic - 1 small size pod
Green Chillies - 1 to 2
Water - 1/4 cup
Oil- 1 tsp
Mustard Seeds - 1 tbsp
Curry leaf - 5


Take cleaned spinach along with garlic,chillies,salt and water and cook without covering with lid,till spinach is cooked along with garlic and chillies.
Don't cover spinach while cooking as spinach has volatile acids which needs to be escaped while cooking ,letting this volatile acids escape make the spinach stays light green.
Then blend this mixture to a fine puree by adding water if needed.

Take a pan add oil,once oil is hot add mustard seeds ,once they splutter add curry leaf then add chick peas and saute it a min then add spinach puree...add salt as needed and cover and cook till it bubbles and oil cooks spinach properly...this will take around 5 min...then transfer it to a serving container....This goes really well with hot rice and ghee...u can also add paneer to this spinach for palak paneer....

Coconut Pepper Curry With MeatBalls and Bacon

My Hubby's Office BBQ Party happened recently and this is one of the recipe that i made for the party.Its a fusion of Indian Curry With American MeatBalls and Bacon ,Whats more to emphasize on union of many people on this excellent party.And from my husband report i guess this dish was an excellent hit among his colleagues.I am glad that people liked my recipes and it makes me feel proud too.I was keeping my fingers crossed till my husband came home and gave me the review of how good it was at EOD and his friends even asked about the recipe.What else a chef can hope for other than people interested in their recipe.So here is the recipe for those who really liked my recipe,i am glad ito share it with you guys...Thanks for making my dish hit.


Italian Style Beef Meat Balls / OR any of your choice  -  15 nos / or more if you like lots of meat balls
Bacon - 10 strips
Onion -1 cup sliced thinly
Tomato - 2 medium size
Ginger and Garlic PAste - 1 tsp each
Green Chilly - 2 no
Ginger Julienne - 1 tbsp
Turmeric Pd - 1 tsp
Chilly Pd - 1 tsp
Coriander Pd - 1 tsp
Garam Masala Pd - 1 tsp (Use my garam masala recipe which is sole responsible for the tastiness of this recipe)
Salt - only if  needed
Lemon Juice - 2 tsp
Coriander Leaves - a handful
Coconut milk - 1/2 to 1 cup

For Roasting and Grinding:

Coconut Shredded (Fresh / Dry )- 1/2 cup
Red Dry Chillies - 1 no
Pepper - 1 tsp
Coriander Pd - 1 tsp
Coconut oil - 1/2 tsp

You can adjust the spice level of this recipe by adjusting the amount of pepper and chillies you add to the recipe.


Step I:

Take a pan add 1/2 tsp of coconut oil and keep in medium low flame .Once its hot add coconut and pepper and roast it till its light brown in color.Keep stirring don't go away or coconut will burn .Then add red chillies once they turn color to dark red,switch off flame and remove pan from stove and add coriander pd and keep stirring for 5 min with the residual heat in pan till aroma comes out and transfer the content to a plate.Dont leave it in pan as the heat of pan may burn the spices.Now let it cool.
Once they are cooled down add this to a blender and grind it to a smooth paste by adding some water and keep this aside.

Step II:

Take a big pan and add very thinly chopped Bacon and saute it for 10 min or so ,till all bacon is crispy and most of the oil comes out of it.
Strain the bacon and drain out oil and just keep the crisp bacon pieces.

Step III

In the same pan with the left over sticking oil (don't add any more oil) add onions,turmeric and green chillies and saute it till onions are translucent,Then add Ginger Garlic PAste and saute it till the raw smell goes away .You can add 1 tbsp or two of water if you see the onions or ginger garlic paste is burning.
Then add Ginger Julienne and saute it for a min.Then add Tomatoes and saute it till its disintegrated add extra water if necessary to help tomato cook faster.Now add Chilly pd , coriander pd and garam masala (For extra hotness add extra tsp of garam masala ) .Then saute it for few more minutes then add meat balls and saute it for 5 min then add 1 to 2 cups of water according to the level of gravy you want.COver and let it cook for 5 min,then open lid and add ground paste to this and let it boil 2 more min,then add bacon and let it cook in gravy for 5 min.Don't add salt till now ,now do a taste check and add salt only if needed as bacon provides needed saltiness.
Then add lemon juice and wait 2 min for the flavour to infuse.
Finally add coconut milk and garnish with coriander leaf .Now the dish is ready to serve.
Serve it with Rice , Roti or bread.

Coconut Milk flavoured Rice


Today is My hubbies office BBQ party , I want to make something simple yet tasty to go with a spicy meatball curry i made and must be a standalone dish too.So i tried to make this rice and guess what it turned out to be good.So here is the recipe


Basmathi / Long Grain Rice - 3 cups
Ghee / Coconut oil - 1 tsp
Whoel Cloves - 3 no
Cardamom - 3 no
Cinnamon Stick - 1 inch
Bayleaf - 2 
Star Anise - 1 
Shah Jeera / Black Cumin Seeds - 3 tsp
Salt - to taste
Coconut Milk - 1 cup
Dried Cherries - 1/4 cup chopped
Turmeric Pd - 1/2 tsp


Wash and clean Basmathi rice and keep it drained.
Take a pan and add ghee ,once its hot add whole spices  and give it a stir ,then add rice and turmeric pd and give a stir for 2 min.
Then add Coconut milk ,salt  and 5 cups of water.(Total 6 cups liquid).
Let it come to boil,once its boiling cover ,reduce stove to as low as possible and let ti sit for 20 min.
After 20 min,open lid and give a fluff with a fork.
Now add chopped Cherries and don't mix the rice too much it may break ,so fluff the cherries into the rice evenly very gently and cover and let ti sit for 15 min before serving.
A flavorful Coconutty Rice is ready t oserve

Avaraikai Thengai Araitha Sambar / BroadBeans In Coconut Paste Sambar

This is one type of sambar where we use ground coconut mixture along with the regular sambar making process.And the main highlight is that we use BroadBeans for this recipe.This is one of the type of sambar i had when i used to live in tirunelveli during my childhood.Anyway i gave it a try for the recipe and here it is.If you guys know anymore version of this recipe ,please update my comments,may be i can give it a try too...


Massor Dal / Thur Dal / Moong Dal - 1/2 cup
Asafoetida - a pinch
Turmeric Pd - 2 tsp
Avaraikai (BroadBeans) - 200 gms
Shallots - 1/2 cup
Tomato - 1 medium
Curryleaf - 1 sprig
Coconut oil -1 tsp
Sambar Pd - 2 tsp
Feneugreek Whle - 1/8 tsp
Mustard Seeds - 1 tsp
Green Chilly slit - 1 
Tamarind Paste - 1 tsp
Coconut Milk - 1/4 cup

For Grinding :

coconut - 1/2 cup
Jeera - 1 tsp
Red Chillies - 1 
Grind it to a smooth paste with water


Cook Dal with 1 1/2 cup of water with 1 tsp of turmeric and asafoetida pd in pressure cooker for 5  whistles.Let the steam release on its own
Take a pan add oil ,once its hot add mustard seeds, fenugreek seeds and saute a min ,then add curry leaf ,shallots, green chillies and turmeric pd.
Saute till shallots are translucent and then add tomato and saute it till its cooked then add sambar pd and give a stir till raw smell goes away.
Then add Broad Beans and saute it for 5 min ,then add tamarind paste and a cup of water and let it cook ,till broad beans are cooked enough.
Then add Cooked Dal and mix well ,Add salt and finally add the coconut mix and give a stir and let it cook for 5 min,Then switch off flame and finally add coconut milk and transfer to a serving container.
Let it sit for 30 min before serving.

Sadya Special - Aviyal

Aviyal is one of the main dish served in sadya.This Aviyal is quite different from regular aviyal ,as we don't use water in this recipe,the water that comes out of the veggies itself enough.For Sourness i am using Mango a,so make sure you have a raw sour green mango for this recipe.Coconut oil is the main thing which gives aromatic flavours which stands top for the name aviyal.


Yam - 2 cup
Raw Plantain - 1/4 cup 
Cucumber - 2 cup
Snake Guard - 1 cup 
Ash Gourd - 1 cup
Carrot - 1/2 cup
Drum stick - 1/2 cup
Curry leaf - 3 sprig
Beans - 1/2 cup
Long Bean(Payar) - 1/4 cup
Green Mango - 1/2 cup
Green Chilly - 4 slit
Coconut Oil - 3 tbsp
Turmeric Pd - 1/2 tsp
Chilly Pd - 1 tsp

For Grinding:

Coconut Grated - 1 to 1/2 cup(More coconut more tastier)
Jeera/Cumin Seeds - 1 tsp

Grind this to a very coarse mixture.

1.Take a pan and add 1 tbsp of coconut oil and add curry leaf ,then all the vegetables from yam till long beans ,dont add mango and green chilly now.then add turmeric pd ,chilly pd and salt and cover and let it cook in medium flame ,mixing in 10 min .Cook till all vegetables are little soft.MAke sure you dont cook vegetables too much for aviyal,it needs to stay in shape even after mixing but cooked.

2.Then open lid and add mango and green chillies now and again cover for 5 min till mango is cooked.Add mango now only ,if you add earlier with vegetables ,veggies may not cook because of the sour tendencies of mango.

3.Now open lid and give a mix and add crushed coconut and jeera mixture and give a stir and mix them well.Now finally add a handful of curry leaf and a tbsp of coconut oil for extra flavour and transfer the aviyal to serving dish.Dont let it sit in hot stove or hot pan as we added extra oil for flavour we don't want to crisp the vegetables.
So The delicious Aviyal served in Marriage or in sadya is ready to be served.