Crispy Okra Fry (Vendakkai Fry)

Category: Snacks / Sidedish
Preparation Time: 15 mins
Marination Time: 20-40 mins  
Cooking Time: 20 mins
Servings: 2-3 servings

Crispy Okra Fry!

Ingredients:

• Lady's Finger / Okra  - 20-25 nos
• Besan / Kadalai Maavu - 2 tbsp
• Rice flour - 1 tbsp
• Turmeric powder -1/2 tsp
• Amchur / Dry mango powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Chaat Masala - 1/4 tsp
• Garam Masala - 1/4 tsp
• Salt - to taste
• Oil - as required

*Notes: For South Indian flavour, we can replace chaat Masala and Amchur powder with Coriander and Cumin powder. 

Method:

1. Wash and dry the Okra completely, there should not be any moisture on it
   
2. Trim off the edges and cut vertically into 4 pieces
   
3. In a small bowl, add the Turmeric, Amchur, Red chilly, Chaat Masala and Garam Masala powders along with required salt; mix well
   
4. Sprinkle the masala mix over the okra pieces and gently mix to coat them
   
5. Then sprinkle the Besan and Rice flour over it and mix so that all the okra pieces get evenly coated with Besan
   
6. Marinate it for atleast 20 mins or even up to an hour
7. In a frying pan, heat up oil (We can either deep fry or shallow fry as per our preference)
   
8. Once it becomes hot, add few okra pieces without crowding and fry them till they become golden brown and turn crispy (The oil should be Hot otherwise the okra pieces will soak up oil and will become soggy)
9. Drain excess oil in kitchen towel
   
10. Serve hot as snacks or with Sambar/ Curd Rice!
    

Pongal Ready Mix

Category: Ready Mix
Preparation Time: 5 mins  
Cooking Time: 15-20 mins
Servings: yields 3-4 cups

Pongal Ready Mix

 I used to prepare ready mixes only when going out on trips:) These would surely come in handy when we stay in hotel and have access to stove or even just the electric rice cooker. 

For this Instant Pongal Mix, I had prepared and took for my trips and it stays well for atleast 4-5 days in room temperature or 1-2 weeks in refrigerator. More than that period, I had not tried yet. 

We just need to measure and add the mix along with required water in an electric cooker or pan and cook; Yummy pongal is ready!

Ingredients: 

• Raw Rice - 2 cups
• Moong Dhal - 1 cup
• Ghee - 2-3 tbsp (Adjust as per taste)
• Curry leaves - few 
• Ginger- 1 inch piece, finely chopped 
• Pepper - 1 tbsp
• Cumin seeds - 1 tbsp
• Green chillies - 2-3 nos, chopped (Optional)
• Cashews, broken - 3-4 tbsp
• Salt - to taste

*Notes:

• Rice:Moong Dhal ratio can be altered as per our taste
• If we dont want to add ghee, we can dry roast the rice and dhal and just use oil for tadka
• If making for kids, green chillies can be avoided
• We can also omit salt in the mix and add while cooking

Method:

1. Heat few drops of ghee in a pan and roast the moong dhal for few mins till we get nice aroma
   
2. In the same pan, add the raw rice and roast for around 5-7 mins in medium flame
   
3. Mix the rice and dhal together in a plate and allow to cool down
4. For preparing tadka, add ghee in a pan, add the curry leaves, Ginger, Green chillies and Cashews, fry in medium flame till the cashews turn golden brown. Then add the Pepper and Cumin seeds, fry for a min and switch off
5. Add the tadka to the Pongal mix and mix well, Add the required salt
   
6. Once its completely cooled, pack it in an airtight container or ziplock bags
   
7. I usually prefer to write the instruction on the ziplock covers to make it easy when we are travelling / or for the bachelors / beginners to prepare:)
8. While preparing Pongal, add the Pongal Mix and Water in a ratio of 1:2.5 or as per your desired consistency and cook in electric cooker or pan or in a pressure cooker
9. Enjoy the Hot Pongal!!

Avarakkai Poriyal (Broad Beans Stir Fry)

Category: Lunch / Poriyal
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: For 2-3 persons

Avarakkai Poriyal

 Ingredients:

• Avarakkai, finely chopped - 2-3 cups
• Small Onion, finely chopped - 5-7 nos 
• Red Chillies, broken - 1-2 nos (adjust as per spice level)
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal - 1 tsp
• Channa dhal - 1 tsp
• Curry leaves - few
• Salt- to taste
• Turmeric powder - 1/4 tsp
• Fresh coconut, grated - 3-4 tbsp
• Water - as required

Method:

1. Clean and finely chop the vegetable and keep it ready
   
   
   
   
2. Heat oil in a pan, add mustard seeds, once it splutter, add Channa dhal, Urad dhal, Curry leaves and Red chillies one by one
   
3. Then add the chopped onions, saute for a min
   
4. Add the finely chopped Avarakkai to it and saute for 2 mins
   
5. Add turmeric powder, required salt and little water, cook covered till the veggies get cooked
   
   
   
   
6. Once they become soft and without any water, switch off and add the grated coconut
   
7. Mix well and serve hot!
   

Traffic Light Oatmeal Cookies (Eggless)

 Category: Baking
Preparation Time: 10 mins  
Cooking Time: 11-14 mins
Servings: Yields 10 cookies

Traffic light Oatmeal cookies

                            

Traffic Light Oatmeal Cookies are very appealing and a yummy treat for the little ones:) and this one is adapted from my oatmeal-raisin cookies. Though having Candies is not very healthy, very occasional treats are considerable;) and with the goodness of oats and wheat it becomes healthier. This is an eggless recipe and also does not use any baking powder or baking soda. Also it has the goodness of whole wheat flour. They are crispy outside and little chewy inside:) If we dont want the cookies to be on the sweeter side, we can even reduce the sugar by 2-3 tbsp. 

Traffic Light Oatmeal Cookies

Ingredients:

• Quick Cooking Oats - 1/2 cup
• Whole Wheat flour / Atta* - 1/3 cup
• Brown Sugar - 1/3 cup
• Butter, softened - 1/4 cup
• M&M Candies (Green, Yellow & Red Coloured ones) - 30 (10 in each colour)
• Milk - 1 tbsp (adjust as per the consistency of the dough)
• Vanilla extract - 1/2 tsp
• Salt - a pinch

*Whole Wheat Pastry flour can also be used

Semiya Vegetable Pulao (Vermicelli Pulao)

Category: Breakfast / Dinner
Preparation Time: 10 mins  
Cooking Time: Around 30 mins
Servings: 2 Servings

Semiya Vegetable Pulao

Ingredients:

• Semiya/ Vermicelli- 1 cup (I used the pre-roasted variety)
• Mixed Veggies, finely chopped - 2 cups*
• Coconut, fresh grated - 1/3 cup tightly packed
• Onion, finely sliced - 1 no
• Green chilly, slitted - 1 no (Optional)
• Ginger-Garlic paste - 2 tsp
• Pav Bhaji Masala - 1 tsp**
• Oil - 1 tsp
• Ghee - 1 tsp+ 1 tsp
• Bay leaf - 1 no
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Cardamon - 1 no
• Star anise - 1 no
• Mace - 1 strand
• Salt - to taste
• Water - as required
• Cashews, broken - few (for garnishing)

*Mixed Veggies - I used Orange&White Carrots, Beans, Cauliflower florets and sweet corn

** Masala Powders - I have used home made Pav Bhaji Masala, since its already spicy I had not added green chillies; we can also use pulao masala / just Garam Masala according to our taste

Method:

1. I have used the roasted semiya, if we are using the non-roasted variety, we need to roast them in little ghee till it turns golden brown
   
2. Finely chop the veggies and keep it ready
   
3. Take the coconut in a blender/ mixie, add required water and grind to a smooth paste. Using strainer, extract the coconut milk. We can grind and strain the extract 2-3 times until we extract all the liquid. Make sure the extract comes to about 2 cups
4. Heat Oil and 1 tsp of Ghee in a pan, add Bay leaf, Star anise, Cinnamon, Cloves, Cardamon and Mace strand; fry for 30 secs
   
5. Add the sliced onion, sprinkle a pinch of salt, saute till it becomes golden brown. If using green chilly, we can add now
   
6. Add the Ginger-Garlic paste and saute well for 3-4 mins in medium flame
   
7. Add the finely chopped veggies and saute well for 5 mins
   
8. Add salt and around 1/3 cup of water to the veggies; cover and cook for few mins till it becomes soft
   
9. Now add the Pav Bhaji Masala / any Spice powder of our choice, mix well
   
10. Add around 2 cups of coconut milk extract to it and check for salt
    
11. Keep the flame low and once it starts to boil, add the roasted semiya / vermicelli to it, mix well and allow to cook till all liquids gets absorbed
    
12. In another small pan, heat 1 tsp of Ghee and roast the cashews till golden brown
    
13. Once the Semiya gets cooked, add the cashews over it
    
14. Serve hot!
    

Oatmeal-Raisin Cookies (Eggless)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 11-14 mins
Servings: Yields 1 dozen cookies

Oatmeal-raisin Cookies are perfect snacks for kids and this recipe does not use any baking powder or baking soda. Also it has the goodness of whole wheat flour. They are crispy outside and little chewy inside:) If we dont want the cookies to be on the sweeter side, we can even reduce the sugar by 2-3 tbsp. 

Oatmeal-Raisin Cookies

 Ingredients:

• Quick Cooking Oats - 1/2 cup
• Whole Wheat flour / Atta* - 1/3 cup
• Brown Sugar - 1/3 cup
• Butter, softened - 1/4 cup
• Raisins - 1/2 cup
• Milk - 1 tbsp (adjust as per the consistency of the dough)
• Vanilla extract - 1/2 tsp
• Salt - a pinch

*Whole Wheat Pastry flour can also be used

Method:

1. Take out the better from the refrigerator and keep at room temperature atleast 1-2 hours before preparation, so it gets softened
   
2. Measure and keep the other ingredients ready
   
   
   
3. Pre heat oven to 350 F for atleast 10-15 mins
4. In a wide bowl, add the softened butter and brown sugar, beat it well to form a creamy texture
   
   
   
5. Add in the Vanilla extract and beat it well
6. Now add the oats, wheat flour, pinch of salt to the butter-sugar mixture and mix with hands to form a dough consistency; If its too dry, add 1-2 tbsp of milk to it to reach a dough consistency
   
7. Gently fold in the raisins to the dough and mix well
   
8. Make small uniform balls, flatten it gently and place it in cookie tray. Ensure it is not crowded and leave at least 1/2 inch  space between the cookies 
   
9. Keep the tray in the pre heated oven and allow it to bake for 11-14 mins till the outer edge started to turn golden brown
   
10. Once its done, remove the tray and allow it to cool for 5 mins before taking out into cooling rack 
11. While taking out, the cookies will be very soft and upon cooling it becomes bit crisp, Then store it in air tight container