Tropical Spring Salad with Mango Orange Dressing

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Organic Spring Mix 2 Cup
Radish 1 Cup, thinly sliced
Avocado 1 Cup, thinly sliced
Carrot 1 Cup, thinly sliced
Orange 1 Peeled & sectioned
Asparagus 7-10, Chopped 1″ cut
Salt pinch
lemon juice 1 tbsp
Walnut 2 tbsp (Optional)

Mango Orange Dressing
Mango 1
Orange juice 3/4 Cup
Zest 1 tbsp
Sugar 2 tbsp

• Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
• Add the chopped Radish to a big bowl.

• Add Sliced Avocado to it.

• Now add the thinly sliced Carrots.

• Next add the peeled & sectioned Oranges.

• Then add the Spring Mix.

• Add the oven cooked tender Asparagus.

• Mix it well with a pinch of Salt, Lemon juice & Walnut.

Mango Orange Dressing
• Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.

• Spread 1/4 cup dressing in a plate. Add the salad on top and serve.



Ennai Kathirikai Kulambu/ Ennai Kathirikai Curry

Ennai Kathirikai Curry is all time favorite dish for me and my husband. In this recipe the Baby Eggplant is carefully slit and stuffed with fresh grounded masala, pan fried and then cooked in spicy tamarind curry.

Brinjal/ Eggplant -6
Onion 1 medium size, chopped
Tomato 1
Sambhar powder 2 tbsp
Coriander powder 1 tbsp
Turmeric 1 tsp
Tamarind extract 2 cups from lemon size ball
Mustard 1 tsp
Fenugreek seeds 1 tsp
Curry leaves 1 strand

To Roast & Grind
Channa dhal 2 tbsp
Coriander seed 1 tbsp
Urad dhal 1 tbsp
Dry Red Chilli 2
Grated Coconut 2 tbsp
Cumin 1 tsp
Fennel 1/2 tsp

• Dry roast all the ingredients listed under To Roast & Grind except Coconut and then grind it along with coconut.
• Slit the eggplant in to 4 parts. Make sure you don’t cut it fully.
• Stuff the grounded masala in to each slit of the Eggplant.
• Heat a wide pan. Add little oil and pan fry the stuffed eggplant. Making sure all the sides gets roasted. Remove it and keep it aside.

• Take a new pan, heat little oil and add mustard, allow it to crackle then add fenugreek seeds, curry leaves, onions one by one sautéing it.
• When the onions turn golden brown, add the tomatoes. Cook for a while.
• Add the tamarind extract.
• Now add the Sambhar powder, Coriander powder, Turmeric and salt. Mix it well.
• Add the pan fried stuffed eggplant in to the curry. Cook in medium flame for 5 mins.

• Simmer it next 10-15 mins for the eggplant to get completely soaked up with the Spicy tamarind curry.
• Ennai kathirikai Kulambhu is ready to be served with White Rice or Roti.

• Use Sesame oil for a good flavor.
• Instead of pan frying the stuffed eggplant separately, You can add them directly along with the sautéed onion and cook for extra time.

Tindora Fry / Ivy Gourd Fry


Tindora 1/2 lb
Mustard 1 tsp
Urad dhal 1 tsp
Cumin seed 1 tsp
Fennel 1/2 tsp
Curry leaves 1 strand
Red chilli powder 1-2 tsp ( depending on your spice level )
Turmeric 1/2 tsp


• Wash Tindora, cut the tips off & then cut it lengthwise.
• Heat a tbsp of oil in a wide pan.
• Add mustard, allow it to crackle then add urad dhal, cumin, fennel, curry leaves. Sauté it for a while.
• Add Tindora, chilli powder, turmeric and salt and mix well. Sprinkle little water to avoid sticking to the pan.
• Cover and cook till the Tindora becomes tender and crunchy.
• It can be served with Roti or White Rice.

Spinach Dhal Curry / Keerai Kootu

Spinach 1 bunch, finely chopped
Split yellow moong dhal 1/2 cup
Green chillies 1 or 2
Garlic 1, crushed
Onion 1 small
Tomato 1 small
Cumin 1 tsp
Pepper powder 1/2 tsp
Asafoetida pinch

To Temper
Mustard 1 tsp
Urad dhal 1/2 tsp
Red Chillies 2


• Take a heavy bottomed vessel, add all the ingredients dhal, spinach, onion, tomato, green chilli, garlic, cumin, pepper powder, Asafoetida with required salt and water. Cook it in medium heat for min 15-25 mins. ( Make sure you have enough water )
• Smash it well so that all the ingredients get blended.
• Take another pan, add little oil. Crackle the mustard, followed by urad dhal and red chillies. Pour it on top of the curry.
• Serve hot with Roti or White Rice.

• You can pressure cook all the ingredients for up to two whistles to save time.
• You can add Toor dhal instead of Moong dhal.

Peerkangai Kootu

Peerkangai 1 medium, peeled & chopped
Channa dhal 1/2 cup
Onion 1/2, finely chopped
Tomato 1, finely chopped
Green chilli 1 or 2, depending upon your taste
Turmeric powder 1/4 tsp
Curry leaves 1 strand
Grated coconut 2 tbsp
Mustard 1/2 tsp
Urad dhal 1/2 tsp
Fennel 1/2 tsp
Cumin 1 tsp


• Wash & Soak Channa dhal for 20 mins.
• Heat little oil in a pressure pan, add onions & green chillies and sauté it till they turn golden brown.
• Add the tomatoes and cook till the juice comes out.
• Add the Peerkangai then the soaked Channa dhal in to the pan.
• Add enough water, turmeric & salt and pressure cook for 2 whistles.
• Grind grated coconut to a paste and pour it in, once the pressure pan is opened after the release of steam.
• Now temper mustard, urad dhal, cumin, fennel & curry leaves in little oil and pour inside the pressure cooked Peerkangai & dhal.
• Peerkangai Kootu is ready to be served just with plain rice or Roti!

Shrimp Masala ( Prawn gravy )


Shrimp 1 lb
Onion 1 big, chopped finely
Tomato 2, chopped
Curry leaves 2-3 strands
Cumin 1 tsp
Fennel seeds 1 tsp
Fenugreek seeds 1/2 tsp
Ginger garlic paste 1tbsp
Chilli powder 1 tbsp
Coriander powder 11/2 tbsp
Curd 3 tbsp
Salt & oil required

• Clean & Marinate shrimp with curd & 1 tsp of salt for an hour.
• Heat oil in a pan and sauté fenugreek seeds, cumin, fennel, curry leaves & onion one by one for few minutes.
• When the onions turn golden brown, add ginger garlic paste. Sauté it for a while then add the tomatoes.
• Cook till the tomatoes shrink and then add chilli powder, coriander powder & req salt.
• Add the marinated shrimp to the masala and sauté it in high flame for 5 mins. Then bring back to medium flame for next 10 mins. ( There is no need to add water. If you want add 1/2 cup water ).
• Adjust salt taste. Remove it from the flame when the gravy thickens.
• Garnish & Serve with rice or chappathy.

• Don’t over cook the shrimp else it would become rubbery.
• Make sure you use Raw shrimp. Raw shrimp tastes much better in this curry then precooked shrimp.

Spicy Tamarind Brinjal Curry ( Biryani Dalicha / Brinjal Dalicha)

This tamarind Brinjal curry goes very well with Biryani, white rice or curd rice. Similar to Thalicha but without dhal.
Brinjal 5
Onion 1, finely chopped
Tomato 2, chopped
Green chillies 2
Tamarind paste 1 tbsp
Mustard 1 tsp
Urad dhal 1/2 tsp
Cumin 1/2 tsp
Pepper 1/2 tsp
Curry leaves few
White Sesame seeds 1 tsp
Peanut 1 tbsp
Gingerly oil 2 tbsp
Chilli powder 1tbsp
Coriander powder 11/4 tbsp


• Take a wide pan, add little oil and roast the slit Brinjal few minutes, till its partially done. Remove it and keep it aside.
• Dry roast peanuts & sesame seed and grind it to powder.

• Take a wide pan, heat 2 tbsp gingerly oil then add mustard seeds, allow it to crackle then add urad dhal, cumin, pepper, curry leaves, green chilli, onions one by one sautéing it till the onions turn golden brown.
• Add the tomatoes and cook it till the juice comes out.
• Next add the chilli powder & coriander powder and continue sautéing it with little water.
• Add the tamarind paste & roasted brinjal to the curry and allow it to cook with enough water and salt.
• when you see the brinjal becoming soft, add the grounded peanut & sesame seed powder.

• Cook for another 5 minutes, till a thick gravy is formed and the oil starts oozing out at this stage.
• Simmer for next 5 mins and switch off the stove. Garnish with coriander leaves and serve as a side dish for biryani/ white rice.


Salmon Puttu (Scrambled Salmon)

Salmon is one of our family’s favourite fish. I cook atleast twice a week. This Salmon Puttu is similar to Sura Puttu. I have used baked salmon fish instead of boiled shark! Here is the recipe

Salmon 1 lb
Onions 1 big, finely chopped
Garlic 3, finely chopped
Green chilli 2 small,finely chopped
Mustard 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Chilli powder 1/2 tbsp
Coriander powder 3/4 tbsp
Turmeric powder 1/2 tsp
Curry leaves 1 strand
Grated coconut 3 tbsp (Optional)

• Wash and marinate salmon with turmeric and salt and bake it at 400F for 15-20 mins.
• Meanwhile take a wide pan, heat little oil. Add mustard, cumin, fennel, curry leaves, garlic,green chillies, onions one by one sautéing it continuously.
• Next add the chilli powder, coriander powder, turmeric powder & sauté it till the raw smell goes away.
• After 15 mins remove the fish from oven and crumble them to small chunks using fork.

• Now add the scrambled baked fish chunks to the masala.

• Adjust salt taste and continue to sauté for 5 mins till the baked fish combine well with the onions. Add coconut and give a final mix and remove it from the stove.
• Scrambled Salmon is ready to be served with Plain rice/Rasam/Roti


Mango Pachadi

Raw Mangoes have a very sharp taste. Its Sour, when it is mixed with chillies & jaggery,I am sure its going to tickle your palate. You can make this as a side dish for any spicy tamarind curry/ dosa/idly/yoghurt rice/ just plain bread.


Raw mango 1,skin off thinly sliced
Jaggery 1/2 cup, grated
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves 1 strand
Green chillies 2 or 1
Turmeric 1 tsp


• Take a pot, add 1 tbsp oil and roast the mustard seeds, urad dhal, curry leaves & green chillies.
• Add the scrapped mango, turmeric powder & req salt. With one cup of water cover and cook for 10 minutes.(make sure there is enough water).
• Open the lid and add the jaggery to it. Mix well and cook another 5 mins till the pachadi thickens.
• Mango pachadi is ready!


Coriander Chutney


Coriander leaves 1 cup
Coconut 1/2 cup
Green chillies 2
Tamarind paste 1/2 tsp

For tempering
Mustard seeds 1/2 tsp
Urad dhal 1/2tsp
Curry leaves req


• Heat little oil in a pan,Add the green chillies, coconut, coriander leaves and roast it slightly.
• Remove it from the stove and let it cool for few minutes.
• Transfer it to a blender and grind it along with the tamarind paste, salt and req water.
• Temper the mustard seeds, urad dhal & curry leaves and add it to the chutney.
• It goes well with the idly/dosa.