Chicken Ghee Roast | Mangalore Style Chicken Ghee Roast | Simple and Yummy Recipes

A classic Mangalore style Chicken Ghee Roast is a traditional recipe from the region of Mangalore. It is one of the most popular recipes in India. The dry roasted spices ground into masala and coated with the chicken which is then roasted in rich ghee. The ground masala roasted in ghee will give a unique flavor to the dish.  It is best tasted with Neer Dosa. Also, you can serve with ghee rice, steamed rice, roti.

Try not to skip on ghee for this recipe. The use of ghee gives this recipe a unique flavour and makes it delectable. Trust me, if you haven't tried this recipe then you must definitely need to try it Instead of chicken, you can use prawns to make prawn ghee roast. If you are a vegetarian, you can make paneer ghee roast.

Click here for the Video Recipe 👉  https://youtu.be/8weE0sPiGDs

Ingredients :

• ½ kg Chicken
• 2 tbsp Curd
• 4 Dry Kashmiri Red Chillies
• 4 Dry Red Chillies
• 1½  tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Fennel seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek
• 1 Onion, medium-sized, finely chopped
• few Curry leaves
• Salt to taste
• 2 tbsp Ghee

Method

• Heat a frying pan. When it is hot enough dry roast both the red chilies for 2-3 mins on low heat and keep aside.

• To the same pan, place coriander, cumin, pepper, fennel, mustard and fenugreek seeds. Dry roast them on low heat for 3 mins. Do not burn them. Allow them to cool.

• Transfer the spices and chilies to the mixie jar. To that add garlic cloves, ginger, 1 tbsp lime juice and 2 tbsp of water. Grind to a fine paste and keep aside.

• In a large bowl place the chicken pieces. Add the curd and the spice puree to it. Next, add the required salt. Mix well so that the spice mixture coats well on the chicken.

• Marinate it for at least one hour.

• Heat ghee in a heavy-bottomed saucepan or wok, when hot add the chicken pieces. Add 1/4 cup of water and give a good mix.

• Fry the chicken for 5 minutes on medium heat.

• After 5 minutes, cook and fry the chicken pieces for 20 mins or till it is done.

• Finally, add some curry leaves and fry the chicken for 3 more minutes.

• Serve hot with neer dosa.

Tomato & Green peas Biryani in Pressure Cooker Method | Tomato Peas Biryani | Simple and Yummy Recipes

Tomato and Peas Biryani - Quick and easy one-pot delicious biryani recipe that can be made under 30 minutes using a pressure cooker and also perfect for lunch box recipe. The combination of tomato and green peas gives a nice flavor to the rice.

This is a very easy lunch box recipe to pack for your kids. It tastes great with simple onion raita and potato chips. Now green peas are in season, it's perfect time to use peas in our recipes.

Preparation Time: 5 mins

Cooking Time: 15-20mins

Serves: 2

For the Video Recipe Click here 👉 https://youtu.be/QfoeEPCaZAU

Ingredients

• 1 ½ cups of Basmati Rice
• 1 cup fresh Green Peas
• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• 1 Onion, medium-sized, sliced
• 1 tsp Chilli powder
• Few Mint &  Coriander leaves
• 1 tbsp Oil
• 1 tbsp Ghee
• Salt to taste

To Grind

• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 5 to 7 Garlic cloves
• small piece of Ginger
• 4 Green chillies
• 1 tsp Fennel seeds
• 3 Tomatoes, roughly chopped

Preparation

• Wash basmati rice thoroughly and soak the rice in 2 ½ cups of water and keep aside.

• Place cinnamon, cloves, garlic, ginger, fennel seeds and tomatoes in a mixie jar and grind to a fine paste and keep aside.

Method

• Heat oil and ghee in the pressure cooker, when hot add all the whole spices ( cinnamon, cloves, star anise, Bay leaf, stone flower ) and fry for a few seconds.

• Add the sliced onion and fry for 2 minutes on medium heat.

• Next, add mint leaves and fry till onion turn golden brown.

• Then add the ground paste, chilli powder and salt. Mix well and cook till oil separates on medium heat.

• Then add the soaked basmati rice along with the water. Add required salt and mix well.

• Bring it to a boil. Add coriander leaves, green peas and mix well.

• Cover the pressure cooker. When the steam releases, place the weight/whistle and cook for 2 whistles.

• When the steam goes down, remove the weight/whistle and open the lid.

• Gently mix the rice and serve with onion raita.

Instant Oats Dosa Recipe | Oats Dosa | Oats Dosa in 10 minutes | Indian Breakfast Recipe | Simple and Yummy recipes

Are you looking for a delicious, quick, easy to make and also a healthy recipe for breakfast or dinner? Then try this healthy Indian breakfast recipe using oats called Oats Dosa recipe. It is an instant, easy, healthy and delicious recipe using oats. This oats dosa can be made without fermenting the batter. 

If you are bored of having oats porridge every day then try this instant oats dosa recipe. if you love South Indian breakfast recipe then this will be a treat for you. Its a healthy yet very tasty recipe and you can enjoy it with all the goodness of oats.

Preparation time: 15 minutes
Cooking Time: 3 minutes
Makes: 5 to 6 Dosa
For the Video Recipe Click here https://youtu.be/RdUmHp8ziEw

Ingredients:

• 1 cup of Oats
• ¼ cup Rice flour ( can substitute wheat flour )
• ¼ cup Semolina ( optional )
• ¼ cup Curd
• 1 Green chilly, finely chopped
• 1 tsp Ginger, very finely chopped
• ½ tsp Cumin seeds
• 1 tbsp Curry and Coriander leaves, chopped
• Salt to taste
• Oil for drizzling on the dosa

Preparation:

• Powder the oats to a fine powder with the help of a mixie.

• Transfer the powdered oats to a mixing bowl.

• Then add the rest of the ingredients one by one rice flour, green chilly, ginger, cumin seeds, curry leaves, coriander leaves, salt.

• Finally, add the curd and pour water.

• Mix all the ingredients together to get a free-flowing runny batter. The consistency should be similar to rava dosa batter and also there should not be any lumps.

• If needed add more water to get the required consistency.

How to make Oats Dosa

• Heat a dosa tawa or griddle, when it is hot enough, stir the batter with a ladle. Adjust the consistency if needed by pouring some more water.

• Pour a ladleful of batter around the tawa evenly and fill up the gaps with little more batter. Do not spread like traditional dosa, just pour it and fill up the gaps. ( check the video how I poured the batter on the tawa )

• Smear some oil around the edges and all over the dosa.

• Cook the oats dosa on medium heat till it turns golden on the base about one minute.

• When it is cooked well on one side, flip and cook the other side as well on medium heat, say about one minute.

• Remove the oats dosa to a plate and serve hot with coconut or tomato chutney.

Notes :

Substitute wheat flour instead of rice flour, but rice flour gives crisp dosa.

To make it more crispier dosa, add more rice flour.

The consistency of the batter should be thin flowing similar to rava batter consistency.

You can add finely chopped onions or some grated carrot or coconut to the batter.

Indian Style Scrambled Egg Spinach | Egg Spinach | Scrambled Eggs with Spinach | Egg Palak | Simple and Yummy Recipes

Are you bored with regular egg bhurji? Then do try this version of making egg bhurji - Indian style scrambled eggs with Spinach.  This is very healthy yet very very tasty too. I have paired eggs with Spinach. It is perfect for a healthy breakfast and also pairs very well with Rotis or a sandwich filling. Or have it as a snack in the evening with some hot tea during winter days. Also, you can serve this with some rice and curry for lunch.

Check the video recipe down below or click the link here 👉https://youtu.be/fOfhihF9YnI. Also please do subscribe to my youtube channel for more recipes and updates.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Ingredients

• 2 Eggs
• 1 medium-sized onion, sliced
• 1 small bunch of Spinach, chopped
• 1 tsp Mustard seeds
• 1 tsp Ginger Garlic paste
• ¼ Turmeric powder
• ½ tsp Chilly powder
• ½ Garam masala
• 1 tbsp Oil
• Salt as required

Method

• Heat oil in a frying pan. When hot add mustard seeds and allow it to crackle.

• Add sliced onions and fry till it turns light brown in color.

• Add ginger-garlic paste and fry for a minute on low heat.

• Next, add chopped spinach, a little salt and stir fry for 2 to 3 mins on low heat.

• Add turmeric and chilly powder. Mix well and saute for one minute on low heat.

• Move the spinach mixture to one side of the pan.

• Break two eggs into the pan side by side. Leave it for one minute on low heat and allow it to cook.

• After a minute, gently scramble the eggs.

• When the eggs are half cooked, fold in the eggs with the spinach mixture and cook for another one minute.

• Add garam masala and salt as required. Mix well and cook for one minute. Switch off the flame and serve hot.

South Indian Lunch Recipes - Lunch Menu # 7

Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.

Lunch Menu #7

• White Rice
• Paruppu Kadayal
• Rasam
• Curd Rice
• Cabbage Stir-fry

Have a look at other South Indian Lunch Recipes 👉 here

Paruppu Kadayal | Dal Fry | Dal Tadka
Ingredients

• 1 small cup of Split Pigeon Peas / Toor Dal
• 1 tsp Cumin seeds
• 1 Onion, medium-sized, finely chopped
• 1 large Tomato, finely chopped ( optional )
• 2 Green chilies, finely chopped
• 1 Dry red chilly
• 4 Garlic cloves, mashed
• Salt to taste
• 1 tbsp Oil

Preparation:

• Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.

Method:

• Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.

• Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.

• Add the tomatoes and cook till it becomes mushy and cooked.

• Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.

• Serve this with hot rice and dollop of ghee.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Curd Rice

Ingredients:

• 1 cup of Cooked Rice
• 1/4 liter Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channa Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Cabbage Poriyal:

Ingredients:

• 1 large cup of shredded cabbage
• 1 tsp Channa dal
• 1 tsp Mustard seeds
• few Curry Leaves
• 3 Dry Red Chili
• 1 tbsp Oil
• Salt to taste

Method:

• Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.

• Next add curry leaves, dry red chili, and fry. Do not burn.

• Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.

Idli Chili | Chili Idli | Chilli Idli Fry recipe | Leftover Idli Recipes | SimpleandYummy Recipes

chilli idli | chilli idli recipe | idly chilli | idly chilli recipe | how to make idli chilli |leftover idli recipes | kid's recipes | kid's snack recipes | kid-friendly recipes | indo-chinese recipes
Chilli Idli Recipe - An Indo Chinese recipe using leftover idlis and also it's the best way to use leftover idli. If you are bored of eating idli and chutney for dinner, then try this recipe. A perfect and delicious recipe for dinner and also it's a kid's favorite snack recipe.

When you have any leftover idlis, then it can be done immediately. The best results are achievable only when you use cold idlis. Do not forget this step. If using freshly made idlis then it has to be refrigerated at least one hour so they consume less oil and do not stick or break while frying them.

Preparation Time: 5 minutes

Cooking Time: 15 minutes
Serves: 1
Click for the video recipe here 👉 https://youtu.be/1AImyQMSvg4

Ingredients

• 2 no. leftover Idlis
• 1, medium-sized Onion, cut into cubes
• 1, small Capsicum, cut into cubes
• 1 tbsp finely chopped Garlic
• ½ tbsp finely chopped Ginger
• ½ tbsp Soy Sauce
• 1 tbsp Red Chilli Sauce
• 1 tbsp Tomato Ketchup
• Salt as required
• 1 tbsp Oil
• Oil for frying

To Coat the idlis

• 1/2 tsp red Chilli powder
• 1/2 tsp Pepper powder
• 1 tbsp Cornflour
• pinch of salt

Method

• Cut the idlis into cubes. Place them in a wide bowl. Add chilly powder, pepper powder, a pinch of salt and mix well. Then add the cornflour and mix them gently. (Or you can directly fry the idli cubes without any coating too )

• Heat oil in a kadai to deep fry the idlis. Deep fry in batches. Or else pan fry the idlis with 1 tbsp oil. Keep aside.

• Heat 1 tbsp oil in a kadai / wok. When hot add chopped garlic, ginger, green chilies. fry them.

• Next add cubed onions, capsicum and fry till onion turns light brown in color.

• Add soy sauce, red chili sauce, tomato ketchup. salt as required. Mix well and cook for a minute.

• Finally, add the fried idlis and combine them well. Cook for a minute and serve hot with tomato ketchup

Paneer Biryani Recipe | Paneer biryani in cooker | How to make paneer biryani in pressure cooker | Simple and Yummy Recipes

paneer biryani in cooker | how to make paneer biryani in pressure cooker | how to make paneer biryani in cooker | pressure cooker paneer biryani

Paneer Biryani is an aromatic rice dish made with basmati rice, paneer, and some whole spices. This is such a very simple and quick biryani recipe prepared in a pressure cooker. It's a one-pot cooking recipe and takes only 30 mins to prepare. Serve it with onion raitha for lunch or dinner. It also makes a perfect lunch box recipe for working people and kid's lunch boxes.

This recipe doesn't require any marination of paneer, but if you like you can marinate it. Also, this recipe doesn't require much preparation. Whenever I have a craving for biryani recipe, I typically follow this recipe. If you want to make vegetable or chicken biryani, follow this same recipe.

Check Video recipe of Paneer Biryani here 👉 https://youtu.be/X8uBqQHyK4M

Check out my other biriyani recipe collections below

• Tomato Biryani in pressure cooker
• Brinjal Biryani in pressure cooker
• Mushroom Biryani in pressure cooker

Cuisine : Indian
Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients

• 100 gms Paneer
• 1 cup Basmati Rice
• 1 medium-sized Onion, chopped
• 1 medium-sized Tomato chopped
• 3 slit, Green chilies
• ½ tbsp Ginger Garlic paste
• few Mint Leaves
• few Coriander Leaves
• 1 tsp Garam Masala
• 1½ cup of water
• 1 tbsp Oil
• 1 tsp Ghee

Whole spices

• 1 Cinnamon Stick
• 4 Cloves
• 4 Cardamon
• 1 Star Anise
• 2 Bay leaves
• few Stone flower
• Salt as required

Method:

• Heat oil and ghee in the pressure cooker, when hot add the cashew nuts and fry till golden brown and keep aside.

• Add all whole spices and fry for a few seconds.

• Next add the onions, green chilies and fry till the onions turn golden brown in color.

• Add the chopped tomato, ginger-garlic paste, and little salt. Cook till the tomatoes become mushy.

• Add mint and coriander leaves. Saute for a minute.

• Next add curd, red chilly powder and saute.

• Add paneer cubes and mix well.

• Add the soaked rice, water, and salt as required. Mix well.

• Add garam masala powder, few coriander leaves and mix well. Bring it to a boil.

• Cover the pressure cooker, when the steam releases add the weight. Cook for two whistles and switch off the flame.

• When the pressure goes down, open the pressure cooker. Add ½ lemon juice and ½ tbsp ghee. Mix it very gently.

• Finally, add the fried cashews. Serve hot with onion raita.

Egg Keema Recipe | Muttai Keema | Indian Style Minced Egg Curry Recipe | Egg Keema Masala | Anda Keema | SimpleandYummyRecipes

Egg keema or Minced Egg masala is a delicious Indian egg recipe and makes an excellent side dish for parathas and rotis.  This is one of my favourite egg recipe ever. This is one of the simplest and easy egg recipe ever. This is the simplest egg curry that you can make any time of the day.

The best part about eggs are that they are versatile to cook. So so many varieties of dishes you can make. I have a lot of egg recipes in my blog. Check here for 👉 more egg recipes. Also check for the video recipe down below or click here 👉 https://youtu.be/BVUTPdvLUNI . For more video recipes subscribe my YouTube channel.

Ingredients

• 3 Boiled Eggs
• 1 large Onion, finely chopped
• 1/2 Capsicum, chopped
• 1 large Tomato, finely chopped
• 1 tsp Fennel seeds
• 1 Green chilly, finely chopped
• 1 Cinnamon stick
• 3 Cloves
• 2 green Cardamom
• 1 ¼ tsp Red Chilly powder
• ½ tsp Turmeric powder
• 1 tsp Garam masala
• ¼ cup of water
• Few Curry leaves
• Few Coriander leaves
• Salt to taste
• 2 tbsp Oil

Method

• Heat oil in a frying pan or kadai, when hot add fennel seeds.

• Saute cinnamon, cloves, cardamon in hot oil.

• Add finely chopped onion and saute them.

• Add chopped green chillies and curry leaves, saute till onions become light brown in colour.

• Next, add the chopped capsicum. Saute it.

• Add ginger-garlic paste and saute for 2 minutes.

• Add the chopped tomatoes and saute them.

• Add the spice powders and salt Mix well and cook in low flame till the tomatoes becomes mushy and raw smell of spice powders goes off.

• Add ¼ cup of water and mix well.  Cook for 2 more minutes in low flame until all the water gets absorbed. 

• Grate the boiled eggs directly to the kadai/ pan and mix them very very gently.

• Garnish with coriander leaves and serve hot with parathas / rotis / naan / bread/ ghee rice etc.

Selavu Aracha kuzhambu Recipe, Kongunadu Style (செலவு அரைத்த குழம்பு) | Kongunadu Style Selavu Aattiya Kuzhambu | Kongu Style Cauliflower Gravy | Village Style Cauliflower Gravy

Today I'm going to share a traditional Kongunadu style Selava Aracha Kuzhambu. The Selavu aracha masala means the curry paste ( ground paste ) which we used to make the gravy. We call this as selavu Kuzhambu or selavu aattiya kuzhambu. It's very famous in Coimbatore region, particularly in villages around Coimbatore.  We prepare all types of gravies in this way. The Selavu Aracha Masala is a coconut-based curry paste. This coconut-based curry paste can be used to prepare both veg gravies and non-veg gravies.

For making this selava aracha masala, we use only shallots for this recipe. Shallots are a must for this recipe which gives a very nice taste for this gravy. Try to use only shallots, not the big onions. Meen Kuzhambu / Fish Kuzhambu can be also prepared with this base gravy or curry paste.  But you need to add tamarind pulp along with curry paste for the fish gravy.

Today I'm going to prepare a vegetarian gravy with cauliflower in Kondunadu style. So I'm going to use cauliflower and kongu curry paste for making this gravy. You can substitute any vegetable or meat for this gravy. It can be served with hot idlis or rice.

Cuisine: Kongunadu Cuisine ( Tamil Nadu Cuisine )

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 4

Ingredients:

• 10 Shallots, chopped
• 2 ripe Tomato, chopped
• 2 cups of Cauliflower florets
• 1 tsp Turmeric powder ( optional )
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Few Curry leaves
• Few Coriander leaves
• Salt to taste

For the curry paste ( Selavu Aracha Masala )

• 10 Shallots
• 1 tsp Cumin seeds
• 1/2 tsp whole Pepper
• 4 to 6 dry Red Chillies
• 4 cloves of Garlic
• 1 cup shredded Coconut
• 2 tsp Coriander powder
• few Curry leaves
• 1 tbsp Oil

Method :
To make the curry paste

• Heat oil in a wide kadai / wok, when hot add cumin seeds, dry red chillies and pepper. Fry for a few seconds. Do not burn the red chillies.

• Add in the shallots, shallots and garlic. Fry till the small onions ( shallots ) turns slight brown in colour.

• Then add the shredded coconut and fry for a minute in low flame.

• Finally, add in the coriander powder and fry in a very low flame for one minute. Switch off the flame and remove the kadai from the stove and transfer the contents to a plate immediately and allow it to cool. So that the coriander powder doesn't get burnt. ( You can also substitute coriander seeds for this recipe, but we like to use only coriander powder )

• Once its cool down transfer the mixture to a mixie jar and grind the mixture with enough water to a very fine paste. Set aside.

To make the gravy

• Heat oil in a wok / kadai. When hot add mustard seeds and allow it to crackle.

• Add shallots, few curry leaves and fry till onions turn light brown in colour.

• Next, add the tomatoes and cook till it becomes soft and mushy.

• Add in the ground paste and 3 cups of water. Add salt and mix well and bring it to a boil.

• Once it starts boiling, add in the cauliflower florets, turmeric powder and mix well. Cover the kadai with the lid and let it cook for 20 minutes in low flame. Make sure the raw smell goes off. If not cook for some more time and also if needed add some more water.

• The gravy should be medium thick. When it is done, sprinkle some chopped coriander leaves and serve hot with idli or rice.

South Indian Lunch Menu # 6 - Vinayagar Chaturthi Special | Ganesh Chaturthi Lunch Recipes | Vinayagar Chaturthi Recipes | Simple and Yummy Recipes

Today is yet another South Indian Lunch recipe. It's a Vinayagar Chaturthi Special lunch recipe with vada, payasam and kozhukattais ( modak / dumplings ). This is a simple lunch recipe with Vada, Payasam. 


We South Indians make vada and payasam for lunch if there is any festival or special occasion. This lunch recipe was prepared for last year's Ganesh chaturthi.  I was not able to post last year, so I have shared now so that you will get some idea. I have shared each recipe in a separate post. So click the links for each recipe below.

Lunch Menu #6. Click the links for the recipe below

White Rice
Drumstick Sambar
Rasam
Snake gourd Kootu
LadiesFinger fry
Sweet & Kara Kozhukattai
Masala vada
Broken Wheat Payasam
Sundal
Curd
Also, click here for other 👉South Indian Lunch Recipes

Mushroom Omelette | Indian Style Mushroom Omelette | Stuffed Omelette Recipes | Mushroom Stuffed Omelette | Simple and Yummy Recipes

Mushroom Omelette is very easy, healthy, quick to make the recipe and quite filling too. It can be either served as a breakfast or dinner recipe. But I would say its perfect for brunch. Serve it along with bread toast and filter coffee for breakfast or brunch.

I have shared here the Indian Style Mushroom Omelette recipe. I have used only the mushrooms for stuffing. You can also include some greens, cheese, and some other vegetables as you wish and make it more healthy.

Click the link below for the Mushroom Omelette Video Recipe
https://youtu.be/lIQ5SC0DdiE
Also please do subscribe my YouTube Channel for more recipes and updates.

Other Egg Recipes

• Karandi Omelette
• Street Style Egg Bhurji
• South Indian Poached Egg Curry
• Egg & Capsicum Bhurji
• Egg & Soyachunk Bhurji

Ingredients:

• 2 Eggs
• 5 or 50gms Button Mushrooms, chopped into small pieces
• 4 cloves Garlic, finely chopped
• 1/2 Onion, chopped
• 1/2 tsp Red Chilli flakes
• 1 tsp Pepper powder
• Few Coriander Leaves
• Salt to taste
• Oil

Preparation:
In a small bowl break two eggs. Add salt, pepper powder, coriander leaves and beat the egg mixture until frothy and keep ready.

Method :

• Heat 1/2 oil in a frying pan. When hot add garlic and fry.

• Add onions and fry until it turns pink in colour.

• Add the chopped mushrooms and cook till the water from the mushroom is evaporated.

• Then add chilli flakes, salt and cook till it is done.

• Finally, add pepper powder, coriander leaves and give a good mix. Switch off the flame and set aside to cool while you prepare the omelette.

• Heat oil in a small frying pan, when hot pour the beaten egg mixture to it and spread evenly over the pan.

• Cover and cook for 2 minutes. When the egg mixture looks stable and not runny, add the mushroom mixture to one side of the omelette and close the other half over. Cook the omelette for another one minute.

• Transfer to a plate and serve hot immediately.

South Indian Lunch Recipes - Lunch Menu #5

Today's South Indian Lunch menu is from the Tamilnadu Region. Next to sambar we prepare kadayal recipes  like keerai kadayal, pasiparuppu kadayal, kollu masiyal, paruppu kadayal.... that means mashed dal and mashed greens to go along with rice for the lunch.

Mashed greens can be either prepared by using only greens or can be combined with dals like toor dal, masoor dal, etc. Mashed greens ( Keerai Kadayal ) with hot steaming rice and a dollop of ghee is a classic combo. Keerai Kadayal - keerai means greens and kadayal means mashing the greens with the help of a traditional wooden blender, in Tamil we call this as mathu. The menu today is Pasalai keerai kadayal, rasam, curd, simple potato fry.
Have a look at other South Indian Lunch Recipes 👉 here

White Rice
Pasala keerai Kadayal ( Mashed Red Vine Spinach with Dal )
Rasam
Potato fry
Curd

Pasala Keerai Kadayal


Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chillies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chillies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown colour.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Potato Fry

Ingredients

• 1 large Potato
• 1 tsp Red Chilly powder
• 1/2 tsp Turmeric powder
• Few Curry Leaves
• 1 tbsp Oil
• Salt to taste

Method

• Cut potatoes into small bite-sized pieces ad keep aside.
• Heat oil in a non-stick pan, when oil is medium hot add chilly powder, turmeric powder, salt and mix well.
• Then add the potato pieces, curry leaves and mix well. Cook and fry the potatoes in low flame.
• Cook the potatoes for 10 to 15 minutes. Keep sauteing and fry the potatoes till roasted and cooked.