Chou Chou /Chayote Kootu

"Kootu" is a Tamil word meaning "ADD".In this particular recipe,its a combination of vegetables and lentils/dhall.Most of the vegetables can be used to prepare except for Okra/Lady's finger/bhindi due to its slimy nature.
There are various varities of kootu,like

Arachuvitta Kootu - A kootu which is prepared using freshly ground masala/spice powder using corriander seeds,gram dhall,dry red chillies mixed with thoor dhall ,vegetables and tamarind extract.

Poricha Kootu - Poricha meaning FRIED in tamil is prepared using ground coconut,pepper seeds,cumin seeds and fried udad dhall and mixed with vegetables and moong dhall.

Thengai Arachuvitta kootu - A kootu prepared using fresh coconut,green chillies,curry leaves and cumin seeds mixed with Moong dhall and vegetables.

 Here I am going to present Chou Chou/Chayote also called as Bangalore Kathirikaai.You can use ash gourd/white pumpkin,orange pumpkin instead.


Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
 

Chou Chou /Chayote Kootu

Potato Sambar / Urulaikizhangu Sambar

Sambhar is an inevitable part of South Indian cuisine. A preparation involving vegetables,tamarind water,thoor dhall(pigeon peas) and a special spice powder called Sambar powder.
Various vegetables like drumstick,potato,bell pepper/capsicum,lady's finger/okra,Radish,Brinjal etc are used in the making of sambhar.
A perfect combination would be hot steamed rice,sambhar and some fried/roasted papads (fritters).
For the Not So Calorie Specific,drizzling of fresh ghee on the rice adds up some more flavour.


Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 2-3

Urulaikizhangu Sambar /Potato Sambar

Peanut Ginger Chutney

This spicy ,sweet ,tangy chutney / dip is a very good accompaniment for dosa ,idli,adai ,chapati etc or simply can be mixed with piping hot rice and ghee.The sweetness from the peanut,dry red chillies and ginger for spice and a little tamarind for the tangy combine and give a nice taste and flavor to this chutney.

Preparation Time : 10 mins
Cooking Time : Nil

Peanut Ginger Chutney

Hara (Green) Chutney / Corriander Mint Chutney

Hara Chutney is an extremely handy dip which is a must while preparing any form of Chats,Sandwiches or an accompaniment for any Indian starters,kebabs and tikkis.
Combination of corriander,mint and a few additional spices,it can be stored in the refrigerator for a few days.

Preparation Time : 10 mins
Cooking Time : Nil

(Image updated on 30 May 2019)

Paddu / Kuzhi Paniyaram / Rice Lentil Dumplings

A traditional South Indian recipe known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil Nadu),Guntha Ponganaalu(Andhra Pradesh) is a very sumptuous and a healthy breakfast. It is served with spicy and tasty coconut chutney or tomato chutney. 

You can pack the paniyarams in children's lunch boxes or can also be carried for picnics or pot luck parties. 

A special vessel/equipment called paniyarakal is used to make this delicious paniyarams .
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and shallow fry.Off late,there is non stick mould available with 7 or 12 holes. Every cavity has a little oil poured in and when it gets heated the batter is poured and fried until crisp.

Paddu / Paniyaram is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chillies.  You may also add grated carrots to the batter. 

The Chettinaad Kuzhipaniyaram is prepared using a special batter that is ground exclusively for making the paniyarams.  You can get the recipe here .

Preparation Time : 10 -15 mins

Cooking Time : 15 mins

Serves : 3-4

Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is

No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor

Ingredients
10 -15  ladleful Idli/Dosa Batter
3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 medium onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)

Method

• Soak the channa dhall in warm water for about 20 mins.
• Mix  all the ingredients(onion,chillies,ginger,cilantro,curry leaves) and the soaked lentil into the batter.
• Adjust Salt if needed.
• Heat the mould with a few drops of oil in each of the holes.
• Once the mould is heated,pour in the batter into the holes ,take care to just fill 3/4th of the hole,leave space for rising).
• After the top portion is cooked,carefully demould and cook on the reverse.
• Serve hot with tomato onion chutney or coconut chutney.

Note : Tiny holes will appear on the top and the batter feels dry,indicating the batter is cooked.

Palak Paratha /Spinach Flat Bread

For all the Paratha lovers out there,another simple,tasty,colorful and healthy version of parathas. A great hit among kids who don't like to have greens as a part of their meal,this is the best way to incorporate it in their lunch or dinner . Good for people with Diabetes as it contains just wheat flour and spinach. This can also be a part of lunch box for kids with curd or some ketchup.

" Sending this to HITS – Diabetic friendly and HITS page"  

Preparation Time : 15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain Version : Skip the ginger and follow the recipe as is

palak Paratha/Spinach Flat Bread