Monday, 29 July 2013

Paruppu Sadam / Lentil Rice

Paruppu sadam is one of the specialities of my grandmother. She used to make this dish on wood fire in a thick bottomed vessel and serve it hot along with ground nut oil drizzled on top which would be like heaven on earth. Here I have shared the pressure cooker version of the rice, Enjoy!
Rice - 1 cup
Red Lentils / Toor Dal - 1/4 cup
Green Gram - 1 Tablespoon
Onion (large) - 1 (sliced lengthwise)
Tomato - 2 (finely chopped)
Garlic - 4 pods
Ginger - 2 cm (finely chopped)
Green Chillies - 2 (slit lengthwise)
Curry leaves - 10
Coriander leaves - 1/4 cup (finely chopped)
Turmeric powder - 1/4 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Sambar Powder - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Cumin seeds - 1/2 Teaspoon
Oil / Butter - 1 Tablespoon
Salt - as required
Water - 2 1/4 cups

1. Wash and soak the lentils and rice in water for 20 to 30 minutes.
2. Heat oil / butter in a pressure cooker pan and add the mustard seeds and allow it to split. Then add the cumin seeds followed by curry leaves and green chillies.
3. Now add the onion, ginger and garlic and cook for 3 minutes. Then add the tomato along with salt. red chilli powder and sambar powder. Cook until the tomato is mashed.
4. Add the rice and lentils to the pan along with the coriander leaves and mix thoroughly until the rice is completely coated with the masala.
5. Finally add the water and check for salt. Keep the heat on high until the water boils. Then reduce the heat to medium low and cover the pressure pan with lid and put the weight on.
6. Allow 2 whistles. Turn off the heat and wait till the pressure is released completely.
7. Now open the lid and give a thorough mix.
8. Serve hot with a drizzle of ghee on top along with onion or cucumber raitha and pickle.

* You can also add any vegetables along with the rice if you wish.

Sunday, 28 July 2013

Spinach and Onion Bonda / Fritters

 During the rainy days we tend to crave for something nice, hot and crispy snack along with a hot cuppa. Here is a healthy version of the snack with onion and spinach. Enjoy!

Besan / Chickpea flour - 1 cup
Young Spinach Leaves - 1 cup ( finely chopped )
Onion - 1 ( finely chopped )
Green Chillies - 2 ( finely chopped )
Curry leaves - 10 ( finely chopped )
Ginger - 1 cm ( grated )
Red chilli powder - 1/2 Teaspoon
Sodium Bicarbonate -1/2 Teaspoon
Salt - as required
Water - as required
Oil - for deep frying


1. Mix all the ingredients other than the oil as shown in the picture below. Add little water at a time.
2. Heat the oil for deep frying in a thick bottomed wide pan. Maintain the heat or flame in medium high.
3. Drop the mix as little balls in the hot oil in a spoon or by hand. 
4. Once they are cooked take them out and drain the excess oil using kitchen towels.
5. Serve with tomato sauce or red chilli chutney.
* The oil should not be very hot as the mix will be burnt outside and uncooked inside.
* You can also add potatoes into the mix for additional texture and flavour.

Grilled Salmon

    Salmon is one of the best sources of protein and omega 3 fattyacids. Living here in UK, we are lucky enough to get the best salmon in the world from the freshwater Lochs in Scotland. The meat is marbeled with enough fat which keeps the flesh soft after cooking. Here is a lip smacking version of the salmon - grilled salmon and my favourite of all time. Enjoy!
Filleted Salmon (skinless & boneless) - 350 gms
Garlic butter - 1 Tablespoon (optional)

For Marinade
Red Chilli Powder - 11/2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Salt - as required
Dried Thyme - 1/2 Teaspoon
Lime Juice - Juice of 1/2 lime

1. Mix all the ingredients mentioned under the for marinade header and make a fine paste. Check for heat and salt and adjust it according to your palate.
2. Cut the salmon steak into equal sized pieces.

3. Marinate the salmon with the marinade and let it marinate for an hour or longer.
4. Arrange the salmon pieces with the skin side down and leave enough space between them in a baking tray lined with aluminium foil.
5. Smear the garlic butter on the top and sides of the salmon pieces.
6. Pre-heat the oven to 200 C and place the baking tray in the middle rack of the oven and cook for 8 - 10 minutes. 
7. Turn the salmon to the other side and cook for just 1 minute until the skin side gets crispier.
8. Take the tray outside and allow it to rest for 2 minutes.
9. Serve hot with a squeeze of lime and sliced onion by the side.
* Do not over cook as all the water and oil from the fish will ooze out and the meat will become harder.

Wednesday, 24 July 2013


Avial is typically a keralan dish and served mainly with the onam sadhyas. As I had an opportunity to be with Malayalis during my schooling and working days, I relished this dish every now and then. When you have few left over vegetables in your refrigerator  you can whip up this dish which is very delicious and nutritious at the same time. Enjoy!

2 cups of mixed veggies including
Baby Aubergine
Raw Banana
Ivy gourd
Water - 1 1/2 cups
Salt - as required
Oil - 1 Tablespoon
Mustard seeds - 1 Teaspoon
Curry leaves - 10
Turmeric powder - 3/4 Teaspoon
Yoghurt - 1 cup
To Grind
Coconut - 3 Tablespoon
Cumin seeds - 1 Teaspoon
Green chillies  - 3
Garlic - 2 pods
Ginger - 1 cm thick
Onion - 1/2 or Shallots - 7

1. Cut all the veggies into equal shapes and sizes and keep aside.
2. Grind all the ingredients mentioned under the to grind header into a smooth or coarse paste with little water.
3. Heat oil in a pan and add mustard seeds and allow them to split open. Then add the curry leaves followed by the veggies and ground paste.
4. Add turmeric and salt and water and mix thoroughly.
5. Cover and cook for 15 - 20 minutes or until the veggies are completely cooked.
6. Finally add the yoghurt and give a good mix. Care should be taken not to break the cooked veggies.
7. Serve hot with rice or .
 * Any vegetable of your choice can be added. But should not be slimy like lady's finger. It will ruin the texture of the dish.