Category: Dinner

Ingredients:

• 2 cups of mixed vegetables (commonly used: carrot, potato, green beans, drumsticks, raw banana, and pumpkin), chopped into baton-sized pieces
• 1/2 cup of grated coconut
• 2 green chilies
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1 cup of yogurt, beaten
• Salt to taste
• 2 tablespoons of coconut oil
• 1 sprig of curry leaves

Instructions:

1. Prepare the Vegetables:
   • Wash and peel (if necessary) the vegetables. Cut them into even, baton-sized pieces to ensure they cook uniformly.
2. Cook the Vegetables:
   • In a large pot, add the chopped vegetables, turmeric powder, salt, and enough water to barely cover the vegetables.
   • Cook on a medium flame until the vegetables are tender but not mushy, about 10-15 minutes. Drain any excess water and set aside.
3. Make the Coconut Paste:
   • In a blender, combine the grated coconut, green chilies, and cumin seeds. Blend with a little water to make a coarse paste.
4. Combine Vegetables with Coconut Paste:
   • Add the coconut paste to the cooked vegetables. Stir well to combine and cook on low heat for 2-3 minutes, allowing the flavors to meld.
5. Add Yogurt:
   • Remove the pot from heat. Gradually add the beaten yogurt to the vegetables, stirring continuously to ensure the mixture does not curdle.
6. Temper the Dish:
   • In a small pan, heat the coconut oil and add the curry leaves. Let them splutter for a few seconds, then pour this tempering over the avial.
7. Final Touches:
   • Mix everything gently and return the pot to a low heat just to warm through. Do not boil after adding the yogurt to prevent curdling.
8. Serve:
   • Avial is traditionally served with rice and is a part of the Sadhya meal during festivals like Onam and Pongal.

This recipe for avial captures the essence of South Indian cooking, where the flavors of the vegetables are enhanced rather than overpowered by spices. Enjoy your meal!

Ingredients:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, beans, peas, cauliflower, capsicum), finely chopped
• 1 large onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1 inch piece of ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-2 bay leaves
• 3-4 cloves
• 2-3 green cardamom pods
• 1 inch cinnamon stick
• 1 star anise
• 10-12 curry leaves
• 2 tablespoons ghee or oil
• 2 1/2 cups water or vegetable stock
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

1. Prep the Rice:
   • Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside. This helps the rice to cook faster and become fluffier.
2. Prepare the Vegetables:
   • While the rice is soaking, prep your vegetables by washing, peeling, and chopping them into small, uniform pieces. This ensures they cook evenly.
3. Tempering:
   • Heat ghee or oil in a large heavy-bottomed pan or pressure cooker over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, bay leaves, cloves, cardamom pods, cinnamon stick, star anise, and curry leaves. Sauté for a minute until the spices release their aromas.
4. Sauté the Aromatics:
   • Add the sliced onion, slit green chilies, grated ginger, and minced garlic to the pan. Sauté until the onions become translucent and soft.
5. Cook the Vegetables:
   • Add the chopped vegetables to the pan. Stir well and cook for 4-5 minutes until the vegetables are slightly softened.
6. Cook the Rice:
   • Add the drained rice to the pan and gently stir to mix it with the vegetables and spices. Sauté for a couple of minutes.
   • Pour in the water or vegetable stock and add salt to taste. Increase the heat and bring the mixture to a boil. Then, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer until the rice is cooked through and all the liquid has been absorbed (about 15-20 minutes). If using a pressure cooker, cook for 2 whistles on medium heat.
7. Garnish and Serve:
   • Once the rice is cooked, turn off the heat and let it sit covered for another 5-10 minutes. This helps the rice to set and become fluffy.
   • Gently fluff the rice with a fork. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Enjoy your South Indian Veg Pulao with a side of cucumber raita, papad, or any curry of your choice for a complete meal.

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta), plus extra for dusting
• Water, as needed to make the dough
• 1/2 teaspoon salt
• 2 tablespoons oil or ghee

For the Gobi Filling:

• 2 cups cauliflower (gobi), grated
• 1 onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon grated ginger
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon asafoetida (hing) – optional
• Salt to taste
• Fresh coriander leaves, finely chopped
• 2 tablespoons oil for cooking the filling, plus more for cooking parathas

Instructions:

1. Prepare the Dough:

• In a large bowl, mix the whole wheat flour and salt. Add water gradually and knead into a soft, pliable dough. Once the dough comes together, drizzle the 2 tablespoons of oil or ghee and knead for another 5-7 minutes. Cover and let it rest for at least 30 minutes.

2. Prepare the Gobi Filling:

• Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida (if using).
• Add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
• Add the grated cauliflower, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the cauliflower is cooked and the mixture is dry. The filling should not be watery as it will make rolling the parathas difficult.
• Turn off the heat and add the chopped coriander leaves. Mix well and let the filling cool down.

3. Make the Parathas:

• Divide the dough into equal-sized balls, depending on the size of parathas you prefer.
• Take one ball of dough, roll it into a small circle of about 4-5 inches in diameter on a floured surface.
• Place a portion of the gobi filling in the center of the rolled-out dough. Bring the edges together and seal them, making sure the filling is completely enclosed.
• Gently flatten the stuffed ball and dust it with some flour. Carefully roll it out into a paratha of about 6-8 inches in diameter. Be gentle to avoid tearing and letting the filling come out.
• Heat a tawa or skillet on medium heat. Place the rolled-out paratha on the tawa. Cook until small bubbles appear, then flip. Apply oil or ghee on the cooked side, and flip again. Apply oil or ghee on the other side as well.
• Cook the paratha until it has golden brown spots on both sides, pressing lightly with a spatula to ensure even cooking.

4. Serve:

• Serve the Gobi Parathas hot with a side of yogurt, pickle, or your favorite chutney.

This South Indian twist to the traditional Gobi Paratha makes for a delicious meal!

Ingredients:

• 1 cup basmati rice
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 2-3 dried red chilies
• 10-12 curry leaves
• 1/4 cup peanuts
• 1/2 teaspoon turmeric powder
• 2 tablespoons lemon juice (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Cook Basmati Rice:
   • Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
2. Prepare Tempering:
   • In a pan, heat oil over medium heat. Add mustard seeds, urad dal, chana dal, and asafoetida. Allow them to splutter.
3. Add Aromatics:
   • Add dried red chilies, curry leaves, and peanuts to the pan. Sauté until the peanuts are golden brown.
4. Add Turmeric:
   • Add turmeric powder to the tempering mixture. Stir well to coat the ingredients.
5. Mix with Rice:
   • Add the cooked and cooled basmati rice to the pan. Mix everything together, ensuring that the rice is evenly coated with the turmeric-infused tempering.
6. Add Lemon Juice:
   • Squeeze fresh lemon juice over the rice. Adjust the quantity based on your taste preference. Mix well.
7. Season with Salt:
   • Add salt to taste. Stir to combine all the flavors.
8. Garnish:
   • Garnish the lemon rice with fresh coriander leaves if desired.
9. Serve:
   • Serve the tangy Lemon Rice on its own or with a side of yogurt, raita, or a pickle.

Enjoy your tangy Lemon Rice!

Ingredients:

For Biryani Rice:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, beans, peas, potatoes), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala
• 1/2 teaspoon garam masala
• 2 tablespoons cooking oil or ghee
• Salt to taste

For Biryani Masala:

• 1 cinnamon stick
• 3-4 cloves
• 3-4 cardamom pods
• 1 bay leaf
• 1 star anise
• 1 teaspoon fennel seeds

For Garnish:

• Fried onions (optional)
• Cashews and raisins, roasted in ghee (optional)
• Fresh coriander leaves

Instructions:

Prepare Biryani Masala:

1. Heat a pan and dry roast all the biryani masala ingredients until they release a fragrant aroma. Grind them into a fine powder. Set aside.

Prepare Biryani Rice:

1. Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes.
2. In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it’s 70-80% cooked. Drain and set aside.

Prepare Vegetables:

1. In a large pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
3. Add chopped tomatoes and cook until they become soft.
4. Add mixed vegetables, turmeric powder, biryani masala, and salt. Mix well and cook for a few minutes until the vegetables are slightly tender.
5. Stir in yogurt, mint leaves, and coriander leaves. Cook for an additional 2-3 minutes.

Layering and Cooking:

1. In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
2. Add a layer of the cooked vegetable mixture.
3. Sprinkle biryani masala and garam masala over the vegetable layer.
4. Repeat the process, finishing with a layer of rice on top.
5. Garnish with fried onions, cashews, raisins, and fresh coriander leaves.
6. Cover the pot with a tight-fitting lid. Cook on low heat for about 15-20 minutes, allowing the flavors to meld and the rice to cook completely.
7. Once done, gently fluff the biryani with a fork.
8. Serve hot vegetable biryani with raita or cucumber mint yogurt.

Enjoy your yummy Vegetable Biryani!

Ingredients:

For Curd Rice:

• 1 cup cooked rice
• 1 cup thick yogurt (curd)
• 1/4 cup milk (optional)
• Salt to taste
• A pinch of asafoetida (hing)
• 2 tablespoons finely chopped coriander leaves
• 1 tablespoon grated ginger
• 1-2 green chilies, finely chopped
• Curry leaves for garnish

For Potato Tadka:

• 2 medium-sized potatoes, boiled and diced
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1-2 dried red chilies
• Curry leaves
• Salt to taste

Instructions:

For Curd Rice:

1. Cool the Rice:
   • Allow the cooked rice to cool to room temperature.
2. Prepare Curd Mixture:
   • In a large mixing bowl, combine the cooled rice, thick yogurt, and milk (if using). Mix well until you get a creamy consistency.
3. Add Flavors:
   • Add salt, finely chopped coriander leaves, grated ginger, chopped green chilies, and a pinch of asafoetida. Mix thoroughly.
4. Prepare Tadka:
   • In a small pan, heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves.
5. Add Potatoes:
   • Once the mustard seeds splutter and the dals turn golden brown, add the boiled and diced potatoes. Sauté them for a few minutes until they get a light golden color.
6. Combine with Curd Rice:
   • Pour the potato tadka over the curd rice mixture. Gently fold everything together until well combined.
7. Garnish:
   • Garnish the curd rice with additional coriander leaves and curry leaves.
8. Serve:
   • Serve the delicious Curd Rice with Potato as a main dish or as a side. It’s a comforting and cooling dish, perfect for a light meal.

Enjoy your Curd Rice with Potato!