Indian Curry Trail

Kuzhi Paniyaram using Idly, Dosa Batter / Idly Batter Paniyaram

2020-04-30T15:34:00.000+05:30

Kuzhi Paniyaram Recipe using Idly / Dosa Batter Recipe with step by step pictures.

For preparing the Kuzhi Paniyaram instantly, you can follow this recipe. Simply saute the onion along with green chilli, ginger and seasoning to add to the leftover idly/dosa batter. Even the sour batter works well for this paniyaram recipe. Additionally you can use vegetables like finely chopped beans and grated carrot. It is my easy to go recipe whenever I don't have paniyaram batter but have a craving for the dish.

Since we are using idly batter, make sure to dilute it slightly with 2 to 3 tbsp of water (if the batter is very thick) to get a soft paniyaram. The idly/dosa batter usually has salt in it. So be cautious when you add salt to the onion when you cook it. Small onion or shallots gives a nice taste but you can use big onions if you don't get it.

For evening snack or for breakfast/dinner, this recipe can be prepared in a jiffy. Serve the paniyram with any spicy chutney recipe.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 15 to 20 minutes
Makes: 35 paniyaram (approximately)

Ingredients:
3 cups Idly/Dosa Batter
3 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 tbsp channa dal
2 green chillies, thinly sliced
1 tsp ginger, finely chopped
A pinch asafoetida
1 cup onion, finely chopped
1 sprig curry leaves, roughly chopped
Salt to taste
1 tbsp coriander leaves, finely chopped
2 to 3 tbsp Water (only if the batter is thick)

Video Recipe:

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Stepwise Recipe:
1. Take 3 cups of idly/dosa batter in a bowl.If it is very thick, dilute it with 2 to 3 tbsp of water, mix well and set aside.
2. In a pan, heat 3 tsp oil. Once it is hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tbsp channa dal.

3. Stir the ingredients till it becomes golden brown in colour.
4. Add 2 thinly sliced green chillies and 1 tsp finely chopped ginger. Add a pinch of asafoetida and quickly mix it without burning the asafoetida.

5. Add a cup of finely chopper onion and 1 sprig roughly chopped curry leaves.
6. Add salt to taste. Idly /dosa batter has already salt in it. so add salt only to the onion.
7. Saute the onion till it becomes soft.

8. Towards the end, add the coriander leaves and give nice stir.
9. Add this sauteed onion to the batter. Mix well.

10. Heat the paniyaram pan. add 1/4 tsp oil in each mould of the paniyaram pan,
11. Add a ladle of battter to it and cook covered.

12. Cover & Cook it for 2 minutes.
13. After 2 minutes, open the lid and roll the paniyarams to cook its other side.
14. Once the other side is cooked, transfer the paniyarams to a plate. Insert a skewer into a paniyaram and check if it comes out clean. If it comes clean, then the paniyaram cooked well.

15. Serve hot with any spicy chutney. repeat the step with the remaining batter.

Serving Suggestions:
1. Serve it for evening tiffin/breakfast/dinner along with any spicy chutney recipes.

Notes:
1. If you like, any finely chopped vegetables like carrot, beans can be added to this paniyaram batter.
2. My mom adds finely chopped coconut pieces which gives a nice crunch while eating. If you like, you can add it.

Poondu Kara Chutney / Spicy Garlic Chutney

2020-04-28T23:19:00.000+05:30

Poondu Kara Chutney or Spicy Garlic Chutney Recipe with step by step pictures.

Spicy Kara Chutney is a spicy condiment or chutney which is a perfect side dish for idly, dosa, paniyaram and Adai. Every Household prepares this chutney in a different way and this is how we prepare it at our home with lots of dry red chillies. Shallots can be substituted with onion but there will be different in taste. For a perfect tasting garlic chutney, do not compromise on any of the ingredients.

Add 1 or 2 extra dry red chillies along with the quantity of the dry red chillies you usually use for any chutney recipe as this chutney tastes good with extra spiciness. It tastes very spicy and generously served with gingelly oil. If you can not tolerate the spicy taste, then substitute the chutney with half normal chillies and half mild kashmiri red chillies, so you can get less spicy chutney but with the bright red colour. Also the chutney colour is purely depends on the quality and quantity and colour of the red chillies used.

If handled well, this chutney stays well for a few days when kept inside the refrigerator. It is very easy to make and very flavorful.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 5

Ingredients:
For Chutney:
1 tsp gingelly oil
5 shallots, cut into halves
½ cup garlic cloves
8-10 dry red chillies
1 amla size tamarind
¼ cup water
Salt to taste

For Seasoning:
2 tbsp gingelly oil
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves

Video Recipe:

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Stepwise Recipe:
1. Soak a small amla size tamarind in 1/4 cup of normal water.
2. Meanwhile, heat a pan with a tsp of gingelly oil. Once the oil is hot and not smoking, add 5 shalllots which are cut into halves. Add 1/2 cup of garlic.

3. Saute it well. Let the onion becomes soft and garlic turns light golden brown.
4. Once the garlic is almost cooked, add the 8 to 10 dry red chillies. Add dry red chillies according to the spice level needed. This chutney has to be little bit spicy usually, so add 1 or 2 extra dry red chillies along with the usual quantity of dry red chilllies you use for any chutney recipe.

5. Once the dry red chillies are crisp and shining, turn off the stove and cool down the ingredients.
6. Add the cooled ingredients, soaked tamarind along with water and salt to taste.
7. Grind it to a smooth paste. In between taste and adjust the salt if needed.

8. Transfer the ground content to a bowl.
9. In a small pan, heat 2 tbsp gingelly oil. Once hot, add 1/4 tsp mustard seeds, 1/4 tsp urad dal. Allow it to splutter.
10. Add a sprig of curry leaves. Once the leaves are crisp and the ingredients becomes crisp and brown, add it to the chutney.

11. Mix well and serve for idly or dosa.

Serving Suggestions:
1. This chutney pairs well with any South Indian Idly, dosa, Paniyaram and adai for breakfast or dinner.
2. Serve only a small quantity as it is usually very spicy for idly and dosa.

Notes:
1) Add extra gingelly oil if needed.
2) You can use 5 kashmiri red chillies and 5 normal red chillies for this chutney to get less spicy taste and bright red colour.
3) The colour of the chutney is completely depends on the quantity and quality and colour of the dry red chillies.
4) Adjust the tamaraind according to it's sourness and adjust the dry red chillies according to the spicy taste.

Drumstick Leaves Moongdal Stirfry / Murungaikeerai Payatham Paruppu Poriyal

2020-04-24T02:18:00.000+05:30

Drumstick Leaves Moongdal Stirfry with step by step Pictures.

Here is an another version of Drumstick Leaves stirfry with yellow moongdal. There are many ways to prepare this simple stir fry.

In one method, yellow moong dal is soaked and cooked along with drumstick leaves which is explained here. In the second method, the moongdal is pressure cooked or cooked in roll boiling water and then added to the cooked drumstick leaves at the end. In the third method, the yellow moong dal is dry roasted, cooked in roll boiling water for few minutes until it is soft but retains its shape and then added to the cooked drumstick leaves. You may please refer this post to know how to cook yellow moongdal perfectly. Whatever might be the method, the final outcome is same.

Even if the yellow moond dal becomes mushy, the stir fry tastes good with this drumstick leaves. It pairs very well with sambar or rasam rice.

Basic Information:
Preparation time: 20 to 30 minutes
Cooking time: 30 minutes
Serves: 3

Ingredients:
3 tsp oil
1/2 tsp mustard seeds
A pinch asafoetida
3 dry red chilies, roughly torn
3/4 cup onion, finely chopped
2 cups drumstick leaves
1/4 cup yellow moong dal, soaked for 30 minutes
1 tbsp water (optional)
Salt to taste
2 tbsp dry coconut or fresh coconut

Video Recipe:

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Stepwise Recipe:
1. Clean the drumstick leaves and then wash it well.
2. Heat oil in a kadai.

3. Add 1/2 tsp mustard seeds, a pinch of asafoetida and 3 roughly torn dry red chilies.
4. Once it crackle, add onion and sauté till it is soft and translucent.

5. Add drumstick leaves and soaked yellow moong dal.
6. Sprinkle little water if needed. Some time the water content in the drumstick leaves are enough to cook.
7. Mix it well.

8. Once the drumstick shrunk well, add salt to taste. Mix well.
9. Cover and cook for 10 to 15 minutes in low to medium flame or until both drumstick leaves and yellow moong dal cooked well. Stir in between to avoid burning.

10. Once both drumstick leaves and yellow moong dal cooked, add 2 tbsp of fresh or desiccated coconut.
11. Mix well and cook for a minute.
12. Turn off and serve hot.

Serving Suggestions:
1. Serve it with hot steamed rice and any of your favorite South Indian gravy.
2. Serve it as a side dish for lunch along with rice.

Notes:
1. You can separately cook moong dal and add it to drumstick leaves along with coconut.
2. Add salt only after the drumstick leaves are shrunk well.

Canned Sardine Curry / Indian Style Canned Sardine Curry

2020-04-21T15:35:00.000+05:30

Indian Style Canned Sardine Curry with step by step pictures and a video recipe.

Canned Sardines comes as handy when you do not have any fresh vegetables to cook. It is also useful for those who don't have access to fresh fish.

I have used Seasons brand skinless boneless sardines in olive oil for making this curry. This is a simple curry that uses basic spices from an Indian kitchen. I used ripe tomato for this curry which gives a perfect consistency. Though it is a boneless, you can find few very small bones which can be consumed along with the curry which is said to be rich in calcium.

I used 2 tins of 125 grams of canned sardines and used oil from one tin to make this curry. I discarded the oil from the other tin. If you do not want to use the canned oil, you can use the oil of your choice for making this curry.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 3

Ingredients:
Oil from canned sardine or 3 tbsp oil
½ tsp mustard seeds
¾ cup onion, finely chopped
1 tsp ginger garlic paste
1 cup ripe tomato, chopped
1 tsp red chilli powder or to taste
1 tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
Salt to taste
1 cup water
250 grams canned sardine (2 count of 125 grams can)
1 sprig curry leaves

Video Recipe:

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Step Wise Recipe:
1. Open 2 cans of 125 grams of canned sardine and keep it aside. I used canned sardine in olive oil. Finely chop the onion and roughly chop the ripe tomato. Choose ripe tomato for best results.
2. Heat a pan. Add the oil from the sardine can. if you do not want to use the oil from the can, then add 3 tbsp of any oil.

3. Add 1/2 tsp mustard seeds and allow it to crackle.
4. Add onion and saute till it becomes soft and translucent.
5. Add ginger garlic paste and saute it for few minutes.

6. Add a cup of tomato and stir till it becomes mushy.
7. Once the tomato becomes soft and mushy, add a tsp of red chilli powder. Adjust it according to your personal spice level. Add 1 tsp of coriander powder, 1/2 tsp of garam masala, 1/4 tsp turmeric powder and salt to taste.

8. Mix well and cook the masala till the raw smell goes off.
9. Once the masala starts forming a thick consistency, add a cup of water (adjust the water consistency according to the need but start with very little quantity). Mix well and allow it to boil.

10. Once the curry reaches its desired consistency and the oil started to separate from the curry, add the sardines pieces one by one.
11. Stir gently so that the sardines get immersed in curry.

12. Cover and cook for 6 to 7 minutes ot until the sardines are well cooked. Stir inbetween for uniform cooking.
13. After 7 minutes, the curry becomes thick and the oil started floating on top of the curry.

14. Sprinkle a sprig of curry leaves.
15 Serve hot with rice or roti.

Serving Suggestions:
1. Serve this curry as a side dish for idly for breakfast.
2. Serve this curry as a side dish for rice or roti for lunch or dinner.

Notes:
1. Canned sardines have very small bones which can be eaten along with the curry.
2. Add the sardines only after the desired curry consistency is reached.

Masala Oats / Vegetable Masala Oats

2020-04-18T15:35:00.000+05:30

Masala Oats with step by step pictures and a video recipe.

Masala Oats or Indian Style masala oats or Vegetables masala Oats is prepared using the plain quick cooking oats. This version includes vegetables and spices and served hot for breakfast.

I prepare this masala oats quite often during our weekend for breakfast and serve it with pickle. If you are a person who doesn't like eat pickle in the morning, then squeeze some lemon juice towards the end for nice flavor.

I have used 3 cups of water for this recipe for 1 cup instant or quick cooking oats and cooked till it was slightly in a running consistency. It becomes thick once cool down. Adjust the water according to the consistency you need. This recipes works great with quick cooking oats and you can use any brand.

It is easy to make, hearty and filling. You can load this recipe with vegetables(if you like) and retain fresh flavors which are usually missing in store bought masala oats.

Basic Information:
Preparation time: 7 minutes
Cooking time : 15 minutes
Serves: 2

Ingredients:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 green chilli
1/4 heaped cup onion, finely chopped
1/4 cup tomato, finely chopped
2 tbsp green peas, frozen
2 tbsp beans, finely chopped
1/4 cup carry, finely chopped
1 tsp red chilli powder or to taste
1/4 tsp turmeric powder
Salt to taste
1 cup quick cooking oats
2 and 1/2 cup to 3 cups water

Video Recipe:

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Method with step by step Pictures:
1. Heat kadai with 2 tsp oil.
2. Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. Allow it to crackle.
3. Add 1/4 heaped cup onion and sauté till it becomes soft and translucent.

4. Add 1/4 cup tomato and cook till it is slightly mushy.
5. Add 2 tbsp green peas, 2 tbsp finely chopped beans and 1/4 cup carrot. Mix well and allow it to cook.

6. Once the vegetables are cooked, add 1/4 tsp turmeric powder, 1 tsp red chilli powder and salt to taste.

7. Mix well and cook till the raw smell of masala goes off.
8. Add a cup of quick cooking oats and mix well.

9. After a minute, add 2 and 1/2 cup water to 3 cups of water. Mix well.
10. Cook for few minutes till the Oats becomes thick and cooked well. Stir in between to avoid burning in the bottom of the pan.

11. Cook till you get a thick and slightly runny consistency. It becomes thick when cools down.
12. Serve warm.

Serving Suggestions:
1. Serve it as a morning breakfast along with sev or pickle.

Notes:
1. Ginger garlic paste can be added if liked.
2. For 1 cup oats, 3 cups water gives a perfect consistency masala oats. But it can be adjusted according to the personal preference. For thick oats use 2 and 1/2 cups water and gooey consistency add 3 cups of water.
3. Add vegetables of your choice.
4. If you do not water to serve oats with pickle, then squeeze lemon juice.
5. Adjust the red chilli powder according to the spice level needed.

Potato Gravy for Chapathi

2020-04-16T15:35:00.000+05:30

Potato gravy or Potato curry for chapathi or roti with step by step pictures.

My MIL prepares this gravy quite often and says it is a southindian gravy for chapathi or roti. The preparation is almost similar to the preparation of poori potato masala except it uses the sambar masala. But this small change gives a different taste for this gravy.

I have used 3 medium size potatoes for this gravy. I roughly chopped and added to the gravy and then mashed some of the potatoes based on the desired consistency. No need to mash all the potatoes. So this gravy is a mix of creamy mashed potato and few whole potato pieces. You can alternatively mash the potatoes and add it to the gravy if the potatoes are not very soft enough to mash it using ladle.

Basic Information:
Preparation time:10 minutes
Cooking time: 30 minutes
Serves: 5

Ingredients:
3 potatoes, medium size
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 cup onion, finely chopped
1 tsp ginger garlic paste
1 sprig curry leaves
2 green chilies, chopped
1 cup tomato, finely chopped
2 tsp Sambar masala
1/4 tsp turmeric powder
Salt to taste
1 cup water
1 tbsp coriander leaves, finely chopped

Video Recipe:

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Method with step by step Picture:
1. Pressure cook the potatoes for 2 to 3 whistles. Let the pressure subsided automatically. Then remove the lid and peel off the skin of potatoes. Chop it roughly and keep aside.If the potatoes are very soft, use it directly to the gravy. Otherwise slightly mash it using a potato masher.
2. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Allow it to splutter.

3. Add onion and sauté till it is soft and translucent.
4. Add ginger garlic paste, green chilli and curry leaves. Sauté it for a minute.

5. Add tomato and cook till it becomes mushy.
6. Add Sambar masala, turmeric powder and salt. Mix well and let the raw smell goes off. It takes about 2 to 3 minutes.

7. Add potato and a cup of water. Mix well. While mixing mash some of the potato slices.(if you haven't mashed it already)

8. Boil it for 4 to 6 minutes. After that, garnish with coriander leaves.

9. Let it simmer to a gravy consistency and stir in between to avoid burning.
10. Serve hot with roti or chapathi.

Serving Suggestions:
1. Serve it for breakfast or dinner along with roti or chapathi or poori.

Notes:
1. If you do not have Sambar masala, then add red chilli powder to your taste and 1 tsp coriander powder.
2. Make sure the tomato onion base has cooked well before adding potato.
3. Mash potato slightly to get a semi-creamy gravy.

How to cook Fresh Pigeon Peas / How to cook fresh toor bean / Boiled Pigeon Peas

2020-04-15T06:37:00.000+05:30

How to boil whole pigeon peas is a beginners recipe and it helps for those who doesn't know what to do with the whole pigeon peas. It is one of the easy yet healthy ways to grab all the nutrients of pigeon peas in our diet and it can be served as a healthy evening snack.

This Native Indian Pigeon peas are fresh, harvested before they get dried and some are very tender, sold in the markets of India. These fresh pigeon peas are soaked in water and pressure cooked or boiled in water till the peas becomes soft and outer skin color changes and then served as a snack.

The tender and fresh pigeon peas looks green in colour. The matured pigeon peas turn yellow and dried and skin peeled before they are sold in markets.

These pigeon peas are rich in protein, dietary fiber and various vitamins.

Shelling the fresh pigeon peas is kind of meditation according to me. Sitting in the terrace or balcony in the evening with a bowl of boiled pigeon peas, hearing some good music or informative video would give me pleasure that is equivalent of an meditation.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:
4 cups whole Fresh pigeon peas
1 cup water
1 tsp rock salt or to taste

Video Recipe:

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Method with step by step pictures:
1. Wash the pigeon peas for 3 or 4 times in a water. Make sure there is no dust/mud in the peas.
2. Add the washed pigeon peas to a pressure cooker.

3. Spread it evenly within the pressure cooker.
4. Add a cup of water. No need to immerse the peas using the water. little water is enough to cook it.
5. Add salt to taste.

6. Shake it well so that the salt mixes well with the pigeon peas.
7. Close the pressure cooker using the id.
8. Pressure cook for 2 or 3 whistles. Pigeon peas usually cooks well for 2 whistle itself.
9. Let the pressure release automatically.

10. Open the lid and sightly press the pigeon peas and check if the seeds are coming out very easily. if yes, then it cooked perfectly.
11. Serve hot.

Serving Suggestions:
1. Boiled pigeon peas are very good snack which can be served as an evening snack.

Notes:
1. You can soak pigeon peas for 30 minutes to 1 hour and then pressure cook for juicy peas.
2. Pressure cooked pigeon peas stays good for 2 days if stored in refrigerator and 1 day in room temperature.

Eggless Blueberry Waffles

2020-04-09T15:33:00.000+05:30

Eggless Blueberry Waffles Recipe with step by step picture.

A waffle is a dish prepared using a batter and cooked between two hot molded plates to get a specific texture (mostly a grid pattern). The waffles's texture would look light and crispy. The batter can be prepared using all purpose flour. For variations, wheat flour, almond flour, oat flour etc are used for making the waffle. For leavening the batter, yeast and eggs are used in waffles. Some waffles are prepared with some leavening substitutes. Typically it would be baking soda, butter milk or baking powder.

Today we are going to cook eggless blueberry waffles using simple ingredients. I had some frozen blueberries and I used them here. Instead of blueberry, roughly chopped strawberries can be used. I sometimes use this for making pancake too. Those who doesn't have waffle maker can use this batter for making the pancake.

Other Blueberry recipes you may like:
Blueberry Muffins
Eggless Blueberry Boy Bait/Cake

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 to 40 minutes (each waffle takes 4 to 5 minutes approximately)
Makes: 7 to 9 small waffles

Ingredients:
1 and 1/2 cup All purpose flour
1 and 1/2 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1 cup water
2 tbsp vinegar/lemon
3 tbsp oil(any flavorless oil)
1/2 cup blueberries(fresh/frozen)

Video Recipe:

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Method with step by step pictures:
1. In a mixing bowl, add 1 and 1/2 cup of all purpose flour, 1 and 1/2 tbsp baking powder, 2 tbsp sugar and 1/4 tsp salt.
2. Mix well using a spoon or whisk.

3. Add 1 cup water, 2 tbsp vinegar or lemon juice and 3 tbsp oil.
4. Mix everything well without any lumps.

5. Towards the end, add blueberries. Gently mix.

6. Heat the waffles for few minutes.
7. Spray the cooking oil over the surface.

8. Pour approximately 2 tbsp of batter to it. For this mini waffle maker, 2 tbsp was sufficient to make perfect round shape. Based on the waffle maker you use, adjust the quantity.

9. Wait for 5 to 7 minutes or until the outer layer becomes crisp. The cooking time varies based on the waffle maker you use.
10. Serve hot with syrup.

Serving Suggestions:
1. Serve it as a breakfast along with corn or maple syrup. Assorted fruits can be served as a side.

Notes:
1. Instead of all purpose flour, wheat flour can be used. If the batter is thick when you are using wheat flour, add 1 or 2 tbsp of water additionally.
2. Instead of oil, melted butter can be used.
3. If you don't have the waffle maker, the same batter can be used for making pancakes.

Cranberry Pickle / Kuruthinelli Urugai

2020-04-08T07:53:00.000+05:30

Cranberry Pickle or Kuruthinelli Urugai prepared in Indian style with step by step pictures.

After making Rasam using cranberry, I prepared pickle with the leftover. Due to it's sourness it tastes very good in Indian style pickle. If you know how to make Mango pachadi, then just replace the mango with cranberry. This sweet, spicy and tangy cranberry tastes so good and can be served with bread, Idly and fries too. I will post a recipe during the next cranberry season.

The south Indian Style Cranberry pickle is easy to prepare and uses freshly ground pickle masala for enhancing the taste and flavor. Use only gingelly oil. It starts to foam if you add mustard seeds which is quite normal. Sometimes the cranberries burst, so keep the flame in low and increase the heat gradually. So it starts to blister first, then becomes soft and mushy. When we mix it, it comes to a paste like consistency.

Once it is prepared, it tastes almost like a typical south indian pickle. however, if you are not sure about your liking towards cranberries, then try it in a small batch. But I am sure you love it if you love to try different types of pickles.

Other Cranberry recipes you may like:
Cranberry Rasam

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes
Makes: approximately 1 and 1/2 cup

Ingredients:

½ tsp fenugreek seeds
22 dry red chillies or as required for spiciness
1/3 cup gingelly oil
¾ tbsp mustard seeds
A generous pinch asafetida
3 cups cranberries, washed and pat dried
Salt to taste

Video Recipe:

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Method with step by step pictures:
1) Wash the cranberries well and pat dry well. Make sure there is no water or wet.
2) Roast the 1/2 tsp fenugreek seeds and 22 dry red chillies till they slightly turn in colour. Adjust the dry chilli quantity according to the sourness of the cranberries used.

3) Transfer to a plate and cool down.

4) Once the ingredients are cooled down, grind it to a smooth powder. Keep it aside.
5) Next in a kadai, heat 1/3 cup gingelly oil.
6) Add 3/4 tbsp mustard seeds and allow it to crackle. Cover the kadai using lid to avoid the over spluttering of the mustard seeds.

7) Add a generous pinch of asafoetida.
8) Add cranberries carefully and mix well.

9) The carnberries started to blister. The skin peal automatically and becomes soft. If needed, gently mash the cranberries using the spoon or ladle.

10) Let the cranberries cook completely. Once the cranberries are cooked, add the ground powder and salt to taste. Salt quantity differs based on the sourness of the cranberry.
11) Mix well so that the masala mixed well with the cranberries. Let it cook till the oil oozes out from the pickle.

12) Once the oil oozes out from the pickle, cool down completely and store in a clean, dry container.

Serving Suggestions:
1) Cranberry pickle which is prepared in indian style tastes good with curd rice and some of the variety rice.
2) It pairs well with the roti/chapathi/ stuffed paratha too.

Notes:
1) You can use a small pinch of katti perungayam instead of the powdered one(asafoetida). If using, fry it in 1/2 tsp oil till it becomes slightly bigger in size and changes in colour. Cool down and add it with dry red chillies and grind it to a powder before adding to pickle.
2) Additionally you can add curry leaves if you have it.
3) The spice level reduces a bit after couple of days, so add the dry red chillies accordingly.
4) This pickle stays good for 2 to 3 weeks if handled well and stored properly in a refrigerator.

Bread Omelette / Street Food Style Bread Omelette Sandwich

2020-04-02T15:35:00.000+05:30

Bread omelette or street food style bread omelette or bread omelette sandwich is a very simple and easy breakfast recipe that anyone can prepare at anytime. The standard basic recipe needs very simple ingredients but it can be prepared with 'n' number of variations.

This sandwich will be ready in less than 15 minutes including both preparation and cooking. So it suits best for a hurry bury morning breakfast or for a lazy weekend breakfast.

This recipe uses onion and coriander but this can be very well changed or skipped or additionally any other ingredients can be added while making the bread omelette. Some of the typical variations are cheese stuffed bread omelette, green chutney coated bread omelette and Some with additional masalas or vegetables.

For one serving, we need two eggs and two standard size bread slices. If you use the bigger size sandwich bread, use only one for 2 eggs. Use wide griddle for making this bread omelette to prepare it in street food style.

Other Bread Sandwich recipes you may like:
Mushroom Cheese Sandwich
Guacamole Sandwich
Spinach Cheese Sandwich
Vegetable Mayo Grilled Sandwich
Cheese Bread Sandwich
Tomato Onion Sandwich
Scrambled Egg Sandwich

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 5 to 10 minutes
Serves: 1

Ingredients:

2 eggs
¼ cup onion, finely chopped
1 tbsp coriander leaves, finely chopped
Salt to taste
Black pepper to taste
1 tsp butter
2 bread slices (standard size)

Video Recipe:

Method with step by step pictures:
1) Finely chop the onion and coriander leaves. Keep it aside.
2) In a medium size mixing bowl, break two eggs and beat well for a minute.

3) Add onion, coriander leaves, salt to taste and black pepper powder to taste.
4) Mix well again.

5) Heat a wide griddle or tawa or dosa pan. Once it is hot, add the butter and spread it all over the griddle.

6) Pour the prepared egg mixture after keeping the flame to low to medium.

7) Quickly spread the egg mixture as much as possible to all over the griddle. It can be easily spread only if the flame is low. So make sure not to overheat the griddle.
8) Place the bread slices one by one. while placing it, gently rub the egg mixture on both the sides of the bread as shown in the picture.

9) Once the egg omelette is cooked, fold the omelette over the bread on both the side.
10) Fold it again to place the bread one above other.

11) Cook both the sides.
12) Slice it and serve hot with ketch up or mint chutney for best results.

Serving Suggestions:
1) Indian style bread omelette is perfect for both breakfast and also for evening tiffins.
2) The best accompaniment is tomato ketchup or mint/green chutney.

Notes:
1) For quick version, skip the onion and coriander leaves and make the omelette.
2) You can also add finely chopped, deseeded tomato to it.
3) For extra spice, add finely chopped greenchilli.

Spring Onion Pakoda / Hara Pyaaz Pakora

2020-03-24T15:34:00.000+05:30

Spring onion Pakoda or Hara Pyaaz Pakora recipe with step by step pictures.

Spring onion Pakoda is best snack for any rainy or snow winter day. It is a deep fried snack using spring onion, gram flour and rice flour. It can also be air fried or baked.

It is a quick recipe which calls for a very basic ingredients. Along with hot ginger tea , it serves as a best evening snack. After using the few spring onion leaves for fried rice, the remaining stalks can be used for making this pakoda.

Other Spring onion Recipes:
1. Spring Onion Paratha
2. Spring Onion Soup
3. Spring Onion Pancake

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3

Ingredients:
1 and ½ cup Spring Onion, finely chopped
1 tsp ginger, chopped
¾ cup gram flour
¼ cup rice flour
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
Water as required
Oil for deep frying

Video Recipe:

Method with step by step pictures:
1) Wash and pat dry the spring onion. Once dried, finely slice it.

2) Add ginger, gram flour, rice flour, red chilli powder, turmeric powder and salt.
3) Mix well first without adding water.

4) Then slowly add the water. Add little water at a time and make a medium and smooth consistency dough.
5) Once the dough forms like a loose lump, take half tablespoon of batter and deep fry it in oil.

6) Fry it in batches. Fry 10 to 12 pakodas at a time. It varies based on the oil quantity and size of the pan.

7) Once the pakoda becomes crisp and golden in colour, transfer to a plate after draining the oil.
8) Serve hot with any of your favorite chutney or tomato ketchup.

Serving Suggestions:
1) Serve it as a evening snack or as a after school snack with chutney or tomato ketchup.

Notes:
1) Add little water at a time for uniform smooth dough. If the dough is very loose and it tends to absorb oil. So make sure to make the dough in correct consistency.
2) Adjust the red chilli powder as per the requirement.
3) Do not skip the ginger which gives the unique flavour to this pakoda.

Sauteed Shishito Peppers / Shishito Peppers Recipe

2020-03-12T15:35:00.000+05:30

Sauteed or Blistered Shishito Peppers Recipe with step by step Pictures.

Shishito Peppers are lightly sweet, very mild hot east Asian variety of chilli. It is available across the states during the season. Starting from Summer till fall, these peppers can be found in many vegetables shops.

These shishito peppers are low in cholesterol and sodium. It is a good source of dietary fiber, multi vitamins and high in saturated fat.

It is very easy to prepare sauteed shishito peppers. Just throw the washed peppers into a thick bottom pan, drizzle oil and sprinkle salt towards the end. Serve hot as it is or with lemon wedges. It can be enjoyed as it is as a snack or serve it as a side dish for any main course.

Basic Information:
Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 2

Ingredients:
8 shishito peppers
1 tbsp olive oil
Salt to taste

Video Recipe:

Method with step by step pictures:
1. Wash and pat dry the shishito peppers.

2. In a think bottom pan, heat oil.
3. Arrange the shishito peppers evenly in the pan.
4. Flip the peppers at uniform intervals(approximately 2 to 3 minutes) till the all the sides get blisters.

5. Once all the sides are properly sauteed or got blisters, sprinkle salt and serve hot. Optionally you can serve it with lemon wedges.

Serving Suggestions:
1. It can be eaten as a snack or appetizer.
2. We enjoyed it with our rice and dal which means it goes well with indian recipes too.

Notes:
1. Use fine rock salt.
2. You can eat it along with bread or any dip.

Pineapple Pachadi / Kaithachakka Pachadi / Annasi Pazha Pazhadi

2020-03-10T15:35:00.000+05:30

Pineapple Pachadi or Annasi Pala Pachadi or Kaithachakka Pachadi is prepared with step by step picture in kerala style.

It is one of the greatest recipes of onam sadya. In this recipe, small pineapple chunks cooked in water, then ground coconut along with some spices is added. Finally curd is mixed and then the very flavorful seasoning is added.

Based on the sweetness of the pineapple the jaggery is added. If the pineapple is too sweet, then we can skip the jaggery or add only a small quantity.

Use only fresh coconut for best result and coconut oil for seasoning. It is overall sweet, spicy and tangy gravy or raita goes very well with hot steamed rice.

Add curd/yogurt only after switching off the flame to avoid curdling. After adding curd, the pachadi becomes watery. So ensure the pineapple and ground coconut masala are cooked to a thick consistency before adding curd.

Basic Information:
Preparation time: 10 minutes
Cooking time: 10 to 15 minutes
Serves: 2

Ingredients:
For Pachadi:
3/4 cup pineapple, 1/2 inch cube
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
1/2 cup water
1 tsp jaggery
1/4 cup curd, beaten

For Grinding:
1/3 cup coconut, grated
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli
1 tbsp water to grind the coconut

For Seasoning:
1 tbsp coconut oil
1/4 tsp mustards seeds
5 fenugreek seeds
1 sprig curry leaves
3 dry red chilies
3 shallots, thinly sliced

Video Recipe:

Method with step by step pictures:
1. In a pan, add pineapple chunks, turmeric powder, red chilli powder, salt and water.

2. Cook pineapple. Pineapple has to be firm yet cooked well. It takes 3 to 5 minutes. Add jaggery if using.

3. Meanwhile, grind coconut, green chilli, mustard seeds and cumin seeds. Grind it to a fine paste by adding a tbsp of water.
4. Add this ground coconut to the pineapple. Rinse the jar with little water and add it to the pan again. Mix well and cook till the coconut becomes slightly thick.

5. Once it is cooked, turn off the stove and wait for half minute to one minute.

6. Add curd and mix well.

7. In another pan, heat oil, add mustard seeds, fenugreek seeds, curry leaves, onion and dry red chilies. Fry till the onion becomes golden brown.

8. Add this seasoning to the pachadi and serve.

Serving Suggestions:
1. Serve it with hot steamed rice with papad.
2. Serve it as one of the dish in onam sadya.

Notes:
1. Choose uniform size pineapple for uniform cooking. It can be either small or big chunks but make sure the chunks are uniform.
2. Addition of jaggery can be adjusted or ignored in this recipe. It is a personal preference and based on the sweetness of the pineapple and spicy level of the green chilli we add.
3. For better taste serve hot. Leftover can be stored in refrigerator. For reheating, please place the bowl in a hot warm until it gets warm and then serve with rice. Pachadi should not be boiled or reheated as we have added curd. So always warm it up using hot water.

Bittergourd Chips in Airfryer / Pavakkai Chips / Karela Chips / Kakarakaya Chips

2020-02-29T16:35:00.000+05:30

Bitter gourd chips using Air fryer method - An Easy, Healthy and Crispy masala coated bitter gourd chips fried in Air fryer. Pavakkai chips or Karela chips or Kakarakaya chips is traditionally coated with masala and deep fried in oil. The same masala coasted bitter gourd slices are air fried here in this recipes instead of deep frying. It just uses a tablespoon of oil instead for the huge oil quantity required for deep frying.

As we air fry the bitter gourd slices, it is very healthy and low in calories. It can be treated as a healthy snack for kids, adults. It is diabetic friendly too. It is slightly dry compared to the deep fried bitter gourd chips but it is an expected thing when using an air fryer. Air fried food became dry quickly. So you can spray little oil before air frying the food.

We soak the bitter gourd in salt for 30 minutes which helps to remove the bitterness to some extent. Thinly sliced bitter gourd gives very crispy bitter gourd chips. You can use slicer if it works out to you. Make sure to remove the seeds. if the bitter gourd is tender then no need to remove the seeds. In this recipe, the bitter gourd slices are heavily coated, so that the bitterness is slightly balanced and it tastes less bitter.

Basic information:
Preparation time: 10 minutes
Idle time: 30 minutes
Cooking time: 20 to 25 minutes
Serves: 2

Ingredients:
2 Bitter gourds, thinly sliced
3 tbsp gram flour
1 tbsp rice flour
1/2 tbsp Kashmiri red chilli powder
little less than 1/2 tsp turmeric powder
Salt to taste
1/2 tsp black pepper powder
1 tbsp oil
1 or 2 tbsp water

Video Recipe:

Method with step by step pictures:
1. Wash the bitter gourd well.
2. Cut into thin slices.

3. Sprinkle salt. Rub it well so that the salt coats all the Bittergourd well.
4. Cover it and keep aside for 30 minutes.

5. After 30 minutes, take a portion of the Bitter gourd and using your palm, squeeze out the juice out of it. Repeat this step and squeeze out the juice from all the Bitter gourd slices to remove the bitterness.

6. Add gram flour, rice flour, red chilli powder, salt to taste, turmeric powder, black pepper powder and oil. Make sure to add salt carefully as we have initially added salt to remove the bitterness.
7. Mix well first so that the flour and masala mixes and coats well to the Bitter gourd slices.

8. Then sprinkle 1 tbsp water at a time and rub it to uniformly to coat the masala to the bitter gourd slices. you may require 1 or 2 tbsp water totally.
9. Arrange the slice in air fryer bowl.

10. Keep the bowl in airfryer for 20 to 25 minutes in 350F temperature.
11. In between, take out the bowl and toss or mix the Bittergourd slices using spoon, so that the bitter gourd slices fry evenly. Keep the bowl back to the air fryer.

12. Fry the Bittergourd slices till it becomes crisp. Make sure to keep an eye after 15 minutes, check the crispness and increase or decrease the air frying time.

Serving suggestions:
1. Serve it as a snack for adults, kids and people who are diabetic.
2. Serve it as an evening snack along with tea.

Notes:
1. Instead of soaking the Bittergourd slices in salt, you can soak it in tamarind water also to remove the bitterness.
2. Adjust the spiciness according to your personal need.
3. Oil is must otherwise it tend to give raw taste even after air frying. If you are not mixing the oil along with masalas, spray the oil just before air frying.
4. Uniform sliced Bittergourd slices gives best results.

Cabbage Paratha / Patta Gobi Ka Paratha

2020-02-27T16:35:00.000+05:30

Cabbage Paratha Recipe with step by step pictures - A whole wheat flat bread mixed with chopped cabbage and other spices and cooked as paratha.

Cabbage paratha described here is easy to prepare as we mix the cabbage directly with flour and then we roll as paratha. In other method, the cabbage is sauteed and then stuffed inside the wheat dough to make paratha. I personally love the stuffed cabbage paratha but today we are going to see the other method.

One can either use fresh cabbage or sauteed cabbage for making this paratha. It is based on their liking. Thinly chopped cabbage helps you for easy rolling in this method. So make sure to shred or chop the cabbage correctly. It tastes better when eaten hot along with any pickle and curd.

Basic Information:
Preparation time: 20 minutes
Cooking time: 10 minutes
Makes: 9 Parathas

Ingredients:
1 cup Wheat flour
1/2 cup cabbage, finely chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1 tbsp coriander leaves
salt to taste
Little less than 1/2 cup water
Wheat flour for dusting
Oil for cooking paratha

Video Recipe:

Method with step by step pictures:
1. In a mixing bowl, add wheat flour, cabbage, red chilli powder, turmeric powder, cumin seeds, coriander leaves and salt one by one.

2. Mix well first without adding water.
3. Then add water slowly and make a smooth and soft dough.

4. Cover it and keep it aside for 15 minutes.

5. After 15 minutes, divide the dough into equal size balls.

6. Dust it using wheat flour and roll it into a paratha.

7. Place it in the hot tawa. Smear oil both the sides of the paratha while cooking.

8. When both the sides cooked, transfer to a plate. It takes approximately 2 to 3 minutes to cook one paratha
9. Serve hot.

Serving Suggestions:
1. Serve it for breakfast or for dinner along with any gravy.
2. It also fits well for the lunchbox.

Notes:
1. Serve hot for the best results.
2. Make sure to finely chop the cabbage which helps you to roll the paratha flawlessly.

Pineapple Fried Rice

2020-02-25T16:35:00.000+05:30

Pineapple Fried rice recipe with step by step pictures - a vegetarian rice recipe with fresh pineapple chunks and red capsicum. It is very easy to make if the rice is already available in hand.

Both Freshly cooked, cooled rice and any leftover rice work out well for this recipe. Fresh pineapple and red capsicum gives a very appealing color for this rice which looks mouthwatering and tempts anyone to try.

There are many variations in preparing this fried rice but I follow this vegetarian method all the time as it suits my family anytime.

Other Pineapple Recipes:
Pineapple Kesari
Pineapple Rasam
Pineapple Salad
Pineapple and Pomegranate juice

Other Thai Recipes:
Thai Red curry

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients:
1 tbsp gingelly oil
2 garlic cloves, finely chopped
Bottom portion of 2 spring onions, finely chopped
¼ cup onion, finely chopped
¼ cup red capsicum, finely chopped
1 cup pineapple, cubed
1 tsp soy sauce
1 tsp red chilli sauce
Salt to taste
½ tsp ground black pepper
½ cup uncooked rice (cook it with ¾ cup water until al dente consistency)
Top portion of 2 spring onion, finely chopped

Video Recipe:

Method with step by step pictures:
1) Cook the rice with 3/4 cup of water until al dente consistency.
2) Heat a tablespoon of gingelly oil in a wok or wide kadai.

3) Add ginger and bottom portion of 2 spring onions. Stir it till the garlic turns golden brown.
4) Add onion and saute it till it becomes soft and translucent.

5) Add red capsicum and pineapple. Stir it and cook. Make sure to retain the shape of both pineapple and capsicum.
6) Add soy sauce, red chilli sauce, salt and ground pepper. Mix well.

7) Add rice and mix again without any lumps and the sauces coat the rice well.

8) Sprinkle the top portion of the spring onion and serve hot.

Serving Suggestions:
1) Serve it as a main course along with other thai dishes.
2) It can be served for dinner along with yellow curry, chicken drumsticks and any thai salads.
3) Suits for lunchbox as well.

Notes:
1) Adjust the red chilli sauce according to the spice level needed.
2) Instead of red capsicum, you can use green capsicum as well. but there will be a mild taste difference. For a good looking fried rice, use only red capsicum.
3) Scrambled egg or fried prawns or chicken can be added for non-vegetarian variation.
4) Use Firm pineapple chunks for best results.

Mushroom Cheese Sandwich

2020-02-20T08:10:00.001+05:30

Mushroom Cheese sandwich Recipe with step by step pictures. Sandwiches make life easier during the hurry burry mornings. I prefer simple sandwiches but sometimes I make something like the one described here. It uses mushroom and cheese. Additionally the butter which is flavored with oregano and garlic to give a wonderful flavor and unique taste to this sandwich.

Add cheese generously for this recipe. I have used grated chedder cheese but any other cheese goes good as well. Mushroom leaves out water while cooking. Ensure to dry the water completely before stuffing for getting the crispy sandwich. The sandwich can be toasted over stove top using pan or in sandwich toaster/griller. The given measurement perfectly makes 2 sandwiches.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:

For Stuffing:

1 tbsp butter
2 garlic cloves
1/2 cup onion, finely chopped
10 white button mushrooms, sliced
salt to taste
black pepper to taste
1/2 cup Sharp/Light chedder cheese

For Bread:

2 tbsp butter
a big pinch of garlic powder
a big pinch of oregano
4 bread slices

Video Recipe:

Method with step by step pictures:
1. In a pan, heat butter.
2. Once it is melts down, add the garlic. Fry till it becomes golden brown.

3. Add onion and saute till it is soft and translucent.

4. Add the sliced mushroom, salt to taste and ground black pepper. Mushroom tends to shrink while cooking, so add salt accordingly.

5. Mix well and cook mushroom. Mushroom leaves out water and cook.
6. Once the water is drained, turn the flame off and cool down a bit.
7. Meanwhile, prepare the butter. Mix butter, garlic powder and oregano. Mix well and make a creamy paste.

8. Take a bread slice and coat one side of each bread with butter.

9. To the other side, layer the cheese, sauteed mushroom and again top it with cheese. Close this bread with another bread facing the butter coated side to top.
10. Place this in a medium hot pan.

11. Cook both the side till it becomes crisp and golden brown. If you griller, place this stuffed sandwich in preheated griller and cook till the sandwich gets slightly crispy.
12. Slice and serve.

Serving Suggestions:
1. Serve it as a breakfast or as a evening tiffin.
2. It works perfectly for kid's lunchbox and it can be served as an after school Snack.

Notes:
1. Instead of toasting the bread over stove top, it can be grilled in the sandwich maker.
2. Instead of chedder cheese any cheese can be used.
3. Make sure the mushroom stuffing is dry for getting a crispy sandwiches.

Cranberry Rasam / Kuruthinelli Rasam

2020-02-06T08:39:00.001+05:30

Cranberry Rasam Recipe with step by step picture. Cranberry is known as Kuruthi Nelli in Tamil. Cranberry has the unique taste of both sour and bitter. It tastes good to eat it raw with sprinkled salt and red chilli powder. It can also be cooked and used in multiple recipes across world. I have used cranberry in many south Indian based recipes including rice, thokku, pickle, rasam etc., Due to it's sour taste it fits well in all these recipes.

Cranberry protects your body from illness and controls blood sugar. It is best known for preventing the urinary track infections (UTIs).

The cranberries I bought are very ripe and sour. It slightly has the bitter taste. So, I planned to make a rasam without adding tamarind and tomato. Based on the sourness, you can either add tamarind or tomato to balance the sour taste in rasam. When it is cooked, you can not notice the bitter taste but it will be dominated by sour taste.

Here is the simple south Indian rasam recipe using cranberries as main ingredient. It goes very well with hot steamed rice. We have used freshly ground rasam masala here, which enhances the flavor of this rasam.

Basic information:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:
1 cup of Cranberries + little less than ¼ cup
1 tsp Cumin seeds
2 tsp Black pepper
1 green chilli
3 garlic cloves, roughly chopped
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
3 and 1/2 cup water
Salt to taste
1/4 tsp turmeric powder
1 tsp jaggery
a big pinch asafoetida
3 tbsp coriander leaves, finely chopped

Video recipe:

Method with step by step pictures:
1. Grind cranberry to a smooth paste without adding water. If you find any difficulty, then added very little water to grind it to a paste.

2. Transfer to a bowl. Rinse the mixie jar using 3 1/2 cups of water and add it to the bowl.
3. Coarse grind the cumin seeds, black pepper, garlic and green chillie. Keep aside this rasam masala.

4. In a kadai, heat oil. Add mustard seeds, fenugreek seeds and curry leaves. Allow everything to crackle.

5. Add the cranberries and sauté till the cranberries burst. It is not required to make it mushy.
6. Add the coarse ground rasam masala and fry it in low flame till it releases nice aroma. It just takes less than half minute only.

7. Add the cranberry juice that we already prepared.
8. Add salt to taste

9. Add turmeric powder
10. Allow it to boil. When the rasam starts boiling, add the jaggery and asafoetida. Mix well so that the jaggery will be dissolved well.

11. Boil the rasam for a minute.
12. Turn off the stove and add chopped coriander leaves.

13. Mix well and serve hot with rice.

Serving Suggestions:
1. Serve it with hot steamed rice for lunch along with any fryums.
2. It can also be consumed as a soup during very cold winter days. Just sip it slowly and enjoy it.

Notes:
1. Adjust the water quantity based on the sourness of the cranberry. If it is less sour, you can either add tamarind or tomato based on your preference.
2. I have used the freshly ground rasam masala for this rasam recipe. It can be very well substituted by home made or store bought rasam masala.

Drumstick leaves Powder | Murungai Keerai Podi | Moringa Idly Powder

2020-01-24T16:30:00.000+05:30

Drumsick Leaves Powder or Murungai Keerai Podi or Moringha podi is the easiest way to include the health benefits of drumstick leaves in our diet.

Moringha leaves are dried and then used in this recipe for long shelf life.Other lentils and spices are dry roasted without oil for the same reason.

Moringa leaves trees are widely grown in Asia and hence it is found abundantly in southern part of India. The leaves, drumsticks and its flower are edible and used for making various South Indian gravies and curries. This is also called as a Miracle tree. Due to its health benefits, the powdered form of this leaves are now widely used worldwide. Those who can't get moringa leaves near their stay can use this powder and use it as a supplement in their diet to gain its health benefits.

Instead of dried moringha leaves, plain moringha powder which is available in supermarkets can be substituted proportionately to this recipe.

Cleaning of moringa leaves takes long time when the leaves are fresh and tender. For easy cleaning, roll the drumstick leaves in a newspaper or any kind of paper and keep it inside the refrigerator for sometime before cleaning. After that sightly shake the drumstick leaves with the stem and you can see the leaves withering out of the stem easily. After this you can check and remove any stuck leaves to the stem.

Other Recipes using Drumstick Leaves:
Drumstick Leaves Stirfry with peanuts

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: approximately 1 and 1/2 cup

Ingredients:
2 Heaped cups Drumstick Leaves(Gives 1 cup after drying)
1/2 cup channa dal
2 tbsp urad dal
3 tbsp coriander seeds
10 dry redchillies
3 big garlic cloves, chopped
salt to taste

Video Recipe:

Method with step by step pictures:
1. Clean and pluck the drumstick leaves from stems. Wash it well in water two or three times.
2. Pat dry it in a kitchen cloth. Then dry it under the sun till it is dry and crisp. Or you can keep it in microwave for 2 minutes in high temperature. Microwave temperature vary depends on the model. so microwave it till the leaves are dry and becomes coarse powder when you touch it.

3. Dry roast the channadal, urad dal and coriander seeds one by one until they releases nice aroma and changes in its colour.

4. Add dry red chillie and slightly warm it up. make sure not to change it's colour.

5. Cool down all the ingredients in a wide plate.

6. Once cool down, add all the ingredients in a mixie jar and blend it to a smooth powder.

7. Towards the end, add the dried drumstick leaves, garlic cloves and salt to taste.

8. Blend again and make a powder.

9. The powder should be slightly coarse in consistency.
10. Spread it in a wide plate and cool down. Store it in an air tight container.

Serving Suggestons:
1. Serve it as a chutney powder for idly, dosa and rice.
2. For a cup of cooked rice, sprinkle 2 tsp of this powder along with melted ghee. Mix it well and serve.
3. For idly and dosa, mix a tbsp of gingelly or sesame seeds oil with 2 tsp drumstick leaves powder and serve it.

Notes:
1. Sometimes drying the drumstick leaves in the sun changes its colour. Shadow drying gives a nice green colour to the dried leaves.
2. Adjust the red chillies according to the spicy leaves.
3. You can add asafoetida if you like towards the end of the grinding the powder.
4. The powder stays good in room temperature for two weeks if the drumstick leaves are dried well. Other wise you can keep it refrigerator till it gets over.

Vazhaipoo Vadai / Banana Flower Vadai

2020-01-22T16:35:00.000+05:30

Vazhaipoo Vadai or Banana Flower vadai or Banana Blossom Fritter is unique a south indian fritter or snack recipe prepared using lentils and spices.

Vazhaipoo Vadai is prepared in two ways. One way is grinding the cleaned banana flower with dal/lentils. Then onion and other ingredients(listed below) are added to make patties. The other method is to grind the lentils first, then finely chopped banana flower and other ingredients(listed below) are mixed together to form the patty or vadai.

The taste is almost same in both the methods but the texture is completely different. Sometimes grinding the banana flower changes the colour of the batter.

My personal choice is to mix the finely chopped vazhaipoo with the coarsely ground lentils which always gives a perfect texture, crispy outside and soft inside vadais.

Cleaning the banana flower takes time but it is worth to try for the delicious vadai it gives. To know how to clean banana flower, please check here.

Basic Information:
Preparation Time: 30 minutes
Soaking Time: 2 to 5 hours
Cooking Time: 30 minutes
Serves: 15 to 18 vadais

Ingredients:
¾ cup channa dal
3 tbsp toor dal
1 cup banana flower, finely chopped
3 green chilli, finely chopped
¾ cup onion, finely chopped
2 tsp ginger, finely chopped
1 tsp fennel seeds
Salt to taste
A pinch asafoetida
1 sprig curry leaves
1 tbsp coriander leaves
Oil for deep drying

Video Recipe:

Method with step by step pictures:
1. Soak the toor dal and channa dal together in a bowl with four cups of water for 5 hours. It can be soaked overnight too. Minimum soaking time is 2 hours.
2. Just before making vadai, clean the vazhaipoo as described here.

3. Once cleaned, chop it finely and soak it in a buttermilk(or a mix of 3 cups water and 1/4 cup curd) till it is used for making vadai. This steps helps discoloration and reduces the bitterness to some extent.
4. Once the dal is soaked, wash and drain the water.

5. Add the dal to the mixie jar and grind it just for 4 or 5 seconds. It should be dry and coarse after grinding. No need to add water while grinding. Transfer the content to a bowl.
6. Drain the buttermilk from vazhaipoo and gently squeeze the excess water if any. Measure one cup vazhaipoo and add it to the bowl.

7. Add green chilli, onion, ginger, fennel, salt, asafoetida, curry leaves and coriander leaves.

8. Mix well and pinch a lemon size ball out of the dough.

9. Gently press and form a patty.
10. Deep fry it immediately. Fry 3 to 5 vadai at a time depending upon it's size. Repeat this step for remaining dough.

11. Deep fry it in medium to high heat until it turns golden brown.
12. Serve hot with any chutney .

Serving Suggestions:
1. Serve it for evening snack along with any of the Indian chutney recipes.
2. It is served as an appetizer.

Notes:
1. The dal can be soaked from 2 hours to over night. I usually soak the dal for 5 hours which usually give me best results for grinding it in mixie.
2. Deep frying in medium to high flame gives crispy outside and soft inside vadai.
3. If the vadai dissolves in oil, then add a tbsp of rice flour or powdered roasted channa dal(chutney dal), mix it well and make vadai.
4. No need to add water while grinding. The moisture from the banana flower is just enough for binding the dough well.

Seppankizhangu Varuval / Arbi Roast / Taro Root Roast

2020-01-20T16:35:00.000+05:30

Seppankizhangu roast or Arbi Roast or Taro Root Roast or is a very simple roast that is prepared in Tamil Nadu using basic spices. Seppankizhangu is also known as the dasheen, yautia, eddo and kalo in many areas of the world including West Africa, Asia, Central America and South America.

It can be prepared using sambar masala or using the combination of red chilli powder and coriander powder. I have skipped asafoetida as personal choice but it can be added while coating the masala to the sliced arbi. All store bought red chilli powder, coriander powder or sambar masala goes well with this recipe. Make sure to use it according to the spiciness of the spice powder you use.

Pressure cooking the arbi is the important step to make this roast. It has be fully cooked but not mushy. The knife should slid through the arbi but it should not break into two while inserting.

The masala coated arbi has to be cooked in low flame for 10 minutes or until it is roasted to golden brown in colour. Slow roasted arbi gives the perfect perfect crispy arbi which has soft inside.

It pairs very well with all south Indian rice recipes including sambar rice, lemon rice, coconut rice, rasam rice and curd rice.

Basic Information:
Preparation Time: 10 minutes
Soaking Time: 30 minutes(optional)
Cooking Time: 20 to 30 minutes
Serves: 2

Ingredients:
5 Arbi / Seppankizhangu
1 cup water
Little more than 1/4 tsp turmeric powder
1 tsp red chilli powder
3/4 tsp coriander powder
Salt to taste
1 tsp rice flour
1 sprig curry leaves
2 tbsp oil
½ tsp mustard seeds

Video Recipe:

Method with step by step pictures:
1) Clean and Soak the arbi in water for 30 minutes. This step is optional. If you don't have time, you can soak it just for 10 minutes.
2) After 30 minutes, drain the water and add it to pressure cooker. Add a cup of water and pressure cook it for 2 whistles.
3) Let the pressure releases automatically. Open the lid and insert a knife gently.

4) The knife should slid through without any struggle. The Seppankizhangu should be firm and at the same time it is cooked well.It should not be mushy.
5) Slice it into 1/2 inch to 3/4 inch slices.

6) Add turmeric powder, red chilli powder, coriander powder,salt, rice flour.
7) Mix well to coat the masala to all the slices. If needed, add a tsp of oil for a smooth coating.

8) In another pan, Heat oil.
9) Add mustard seeds and allow it to splutter. Add a pinch of asafoetida if you like to use.

10) Add the masala coated arbi slices.
11) Gently mix and arrange it in a single layer. Make sure to coat the oil in all the slices.
12) Let the arbi cook in low flame for 10 minutes.

13) In between flip to cook the other sides of arbi slices. Once both the sides of Arbi becomes crispy, Mix /Toss gently for the uniform cooking of all the slices.
14) Once the arbi slices become golden brown and has crispy outside and soft inside, turn off the stove.
15) Serve hot with rice and any of your favorite gravy.

Serving Suggestions:
1) It is a side dish. Serve it with steamed rice along with any south Indian gravy.
2) It goes very well all kind of south Indian rice recipes including sambar rice, lemon rice, coconut rice, rasam rice and curd rice.

Notes:
1) Cook seppankizhangu perfectly for best results.
2) Increase or decrease the red chilli powder quantity according to your personal preference.
3) Add asafoetida if you like.
4) Instead of red chilli powder and coriander powder, you can use only sambar masala for making this roast.

How to Clean Banana Flower / Vazhaipoo Cleaning Method

2020-01-17T16:35:00.000+05:30

A Banana Flower also known as banana blossom, vazhaipoo. One of my favorite edible flowers and I make vadai(fritter) whenever I get the fresh one.

In Banana Flower, Each purple petals(bract) has to be removed. Each florets consist of calyx(transparent white small petal), pistil(a stigma with a head which look like a matchstick). These two has to be removed from each florets. Please refer the picture for easy understanding.

The center white part of the flower is called as banana flower heart. It doesn't need any cleaning and it can be used as it is. The tender florets in which the perianth(the transparent white outer big petal in the floret) cannot be opened, then it can be used as it without removing the stigma and calyx.

Cleaning the banana blossom is a tiresome job but it is worth to try for it's health benefits and just for the tasty fritters.

The cleaned florets are chopped finely and then used in various recipes. Some of the recipes are
1. vazhaipoo vadai
2. Vazhaipoo adai
3. Vazhaipoo poriyal
4. Vazhaipoo usili

The banana flower heart can be used in making a south Indian special gravy which goes very well with rice. It has an unique taste and many health benefits. It is rich in iron, calcium, vitamin a and c.

Basic Information:
Cleaning Time: 25 minutes

Ingredients:
1 Banana Flower
1 tsp gingelly oil or any oil
3 cups water
¼ cup curd

Video Method:

Method with step by step pictures:
1) Apply a teaspoon of gingelly oil or any type of oil in your hand. Rub it all over the hand. The oil prevents the hands from darkening.
2) First remove the purple petals which is called as bract and keep it aside.

3) Now you can view the bunch of florets. Remove those florets and collect them in a wide plate.
4) Repeat this step until you see a white cone and unable to separate the petals at all.
5) This white cone is called as banana flower heart. It can be used as it is and it doesn't need any cleaning.

6) Now, take one floret at a time and separate the white transparent small petal and then the stigma. Pluck these two carefully.Please refer the picture for easy understanding.
7) Repeat this step with rest of the florets. The flowers which are slightly dark or black in colour can also be used.The tender florets can be used in recipes without remove stigma and calyx.

8) After cleaning, Whisk 3 cups of water with 1/4 cup curd. now the buttermilk is ready.
9) Finely chop the cleaned florets along with the banana flower heart(white cone).

10) Keep immersed in water till it is used in any recipe. Drain the water and rinse it well, just before using it any recipes.

Serving Suggestions:
1) It can be used as a raw ingredient in salads.
2) It is used as a one of the ingredients to make vadai or poriyal (southindian delicacy).

Notes:
1) Your hand sometimes becomes dark even after applying the oil. To avoid it, you can use the hand gloves.
2) The cleaned florets can be stored in a dry container or ziploc and stored in refrigerator for 8 hours.
3) To remove the bitterness of the banana flower, it is soaked in salted or lemon juice mixed water as soon as it is cleaned. Make sure to rinse it in cold water before using this soaked florets in recipe.

Maravalli Kizhangu Adai / Kappa Adai / Tapioca Adai

2020-01-15T16:35:00.000+05:30

Today we are going to see how to make maravalli kizhangu adai / kappa adai / Tapioca Adai recipe with step by step pictures.

Maravalli Kizhangu has various names and it differs region to region. We call this as kappa kizhangu and it has other names like Maravalli Kizhangu, Kuchi kizhangu, Tapioca and Cassava in other regions.

It has a very thick skin but if it is very fresh, the skin comes off easily from the starchy flesh. If you don't get fresh marvalli kizhangu, use a sharp knife to remove the thick outer skin. After peeling the skin, you can either grate it or chop into small pieces (whichever you find easy). I have grated the tapioca which is easy compared to the chopping.

If you don't have any common allergies against root based vegetables, then you can you make this recipe and enjoy it for breakfast or dinner.Tapioca is naturally gluten free and easy to digest. It controls weight gain and is rich in Vitamin C and minerals.

Generally adai batter is prepared by grinding lentil into a coarse batter. This adai recipe with tapioca can be grind into a fine batter or slightly coarse batter according to the consistency you need.
For thin adai, make the batter thin and for thick adai, make the batter slight thick. Adai takes long time to cook, so cook it in medium flame on both the sides for uniform heat spread.

Other Maravalli Kizhangu Recipes:
Maravalli Kizhangu Vadai
Maravalli Kizhangu chips

Basic Information:
Preparation Time: 20
Soaking Time: 8 hours
Cooking Time: 30 minutes
Serves: 5

Ingredients:
1 cup raw rice
½ cup toor dal
¼ cup channa dal
2 cups grated maravalli kizhangu
3 dry red chillies
1 inch ginger
Salt to taste
A big pinch asafoetida
2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
Few curry leaves
¾ cup onion, finely chopped
Water required to make batter

Video Recipe:

Method with step by step pictures:
1) In a mixing bowl, add rice, toor dal and channa dal.
2) Wash it well for two or three times. Add sufficient water and soak it for 8 hours. I have added water 2 inch just above the rice quantity.

3) After 8 hours, drain the water. Grind the half part of rice and dal mix using the mixie by adding enough water.
4) Transfer to a bowl.

5) Add the remaining rice and dal mix to the mixie jar. Add grated maravalli kizhangu, dry red chillies and chopped ginger.
6) Grind it to a smooth coarse paste and add it to the same bowl.

7) Take another pan, add oil. Once it is hot, add mustard seeds, cumin seeds and few curry leaves.
8) Add onion and saute till it is soft and translucent. Add this sauteed onion to the batter.

9) Add asafoetida and salt to taste.

10) Mix well and adjust the water consistency according to the need. The batter should be slightly thick than the usual dosa batter we prepare.

11) Heat a griddle or tawa.
12) Pour a ladle full of batter and spread it evenly. you can pour it as thick or thin dosa. Drizzle the oil.
13) When one side is cooked, flip to cook the other side.

14) When both the sides are cooked, transfer to a plate and repeat the procedure with rest of the batter.
15) Serve hot with tomato chutney or any of your favorite chutney.

Serving suggestions:
1) Serve it with powdered jaggery, any of the chutney for breakfast or for dinner.
2) It pairs well with avial too.

Notes:
1) Instead of one cup idly rice, 1/2 cup raw rice and 1/2 cup idly rice can be used.
2) The tapioca or kappa can be grated well in advance before making this adai.
3) Sauting onion is optional. if you are not sauting the onion, then you can add all the ingredients used for sauting to the batter excecp oil.
4) Adjust the water consistency based on how you make adai. If you want thin adai, then keep the batter thin. if you want thick adai, keep the batter thick.
5) If there is any leftover batter, it stays good for a day if stored in refrigerator as we have sauteed the onion well. If you are using the raw onion without sauteing, then use the batter within a day it is prepared.

Sakkarai Pongal | Sweet Pongal

2020-01-13T16:35:00.000+05:30

Sweet pongal or Sakkarai pongal or Sarkkarai pongal for Pongal festival. This sweet recipe is often prepared during the Hindu festivals of pongal, nombu and also on the special occasions. It is generally served as a prasadam in temples on auspicious days and also on Fridays. Every south Indian household prepares pongal in a different way. However the ingredients are almost same, only the preparation differs.

This pressure cooker method uses rice, yellow moongdal, jaggery, cardamom, ghee, cashews and raisins. In temples, pongal is prepared with edible camphor and with cloves. These two ingredients can also be added at home if you like the flavor of it. The Pongal recipe tastes so good if it is prepared using good quality raw rice. The raw rice can be substituted by cooking rice(sona masuri or boiled ponni rice) except basmati. If you are using cooking rice, then make sure to soak it for 30 minutes before cooking and increase the number of whistles while pressure cooking it. So that you can mash it well to get a perfect pongal consistency.

It is mandatory to roast the yellow moong dal for nice flavor. It is just enough to roast it till it slightly changes in its colour. No need to roast till it turns golden brown. Choose the dark colored jaggery to get the perfect colour for pongal. The light colour jaggery works well too in case if you do not get dark colored jaggery. Use a good quality ghee for perfect aroma and taste for the pongal. Make sure to filter the jaggery syrup before adding it to pongal. The jaggery I have been using is free from dust, so I have used it directly to the pongal. I have added 1/4 cup of ghee which gives nice flavour to the given pongal quantity, however one can adjust it according to their personal preference.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6

Ingredients:
½ cup yellow moongdal
1 cup rice(cooking rice or raw rice)
4 cups water
1 cup jaggery
½ cup water for jaggery
¼ cup ghee
3 tbsp cashew nuts
1 tbsp raisins
¼ tsp green cardamom powder
A pinch of salt

Video Recipe:

Method with step by step pictures:
1) Dry roast the yellow moong dal till it slightly changes to dark yellow colour. No need to dry roast till it becomes golden brown.

2) Add it to a pressure cooker. Add the rice. Add water to wash. Rinse it two or three times or until the water runs out clean.

3) Add 4 cups of water. Pressure cook it for 4 whistles.
4) Once the pressure is released, open the lid.

5) Mash the rice and dal mix well using the ladle.
6) Once the mashed rice and dal mix is ready, heat the jaggery with 1/2 cup of water.

7) Let the jaggery meltdown completely without any lumps. Now the jaggery syrup is ready. Just boil once and filter to remove the impurity if any.
8) Add the jaggery syrup to the rice and dal mix. Add cardamom powder and a pinch of salt. Mix well & mash using the ladle without any lumps.
9) Once it is mixed well, then heat the mixture and cook till it bubbles.

10) Mix and turn off the flame when it bubbles.
11) Heat another pan and add ghee.
12) Add cashew nuts and raisins. Fry well till it turns golden brown in colour.

13) Add these fried cashew and raisins along with ghee to the pongal.
14) Mix well.
15) Hot pongal is ready.

Serving Suggestions:
1) Served as a prasadam in temples after pooja.
2) Serve it as sweet along with any south Indian breakfast or lunch menu during festival time.

Notes:
1) Use raw rice for best results for this pongal. If you are using cooking rice, then make sure to soak it for 30 minutes before cooking.
2) I pressure cooked the rice and dal for 4 whistles. You can increase the whistles according to the rice you use.
3) For perfect gooey pongal, the given measurement works well. however, the pongal becomes thick once it cools down. So adjust the water consistency accordingly when you are adding the jaggery syrup.
4) Edible cambhor or cloves can also be added. but the traditional home made pongal doens't need these ingredients.

Mushroom Masala / Kalan Masala

2020-01-09T09:58:00.000+05:30

Mushroom Masala or Mushroom Gravy or Kalan Masala is a very simple yet tasty gravy that goes very well with Pulao, Roti and Chapathi. This recipe uses a very simple ingredients and needs only less preparation work.

I have used button mushroom for this recipe. Portobello mushrooms go well with this recipe too. It needs the finely cooked tomato onion based gravy. Make sure to cook this gravy well, for a perfect mushroom masala.

For a nice colour, I have used kashmiri red chilli powder which gives wonder colour but less spicy. You can adjust it according to the spice powder you use. Addition of cashews give nice creamy texture for this gravy and do not skip it.

Basic Information:
Preparation Time:15 minutes
Cooking Time: 45 minutes
Serves: 5

Ingredients:
2 tbsp Oil
2 inch cinnamon
3 cloves
2 green cardamom
1 cup onion, finely chopped
1 tbsp ginger garlic paste
1 cup tomato, finely chopped
2 tbsp Kashmiri red chilli powder
2 tsp coriander powder
¼ tsp turmeric powder
¾ tsp garam masala
¾ tsp salt or to taste
¼ to ½ cup water or as required
5 whole cashews
2 tbsp coriander leaves, finely chopped
3 cups mushrooms, chopped

Video Recipe:

Method with step by step pictures:
1) Soak the whole cashews in 2 tbsp warm water.
2) Heat oil in a wide pan. Add cinnamon, cloves and green cardamom.

3) Once they turn brown, add onion. saute it till it becomes soft and translucent.
4) Add ginger garlic paste and saute it for a minute. Make sure the flame is in low otherwise the ginger garlic paste sticks to the pan.

5) Add tomato and mix till it becomes mushy.
6) Once the tomato mashed well and the oil started to ooze out, add the red chilli powder, coriander powder, turmeric powder and garam masala powder.

7) Mix well and cook till the raw smell of masala goes off. Cook it in low to medium flame.
8) Add chopped mushroom and salt to taste. Mix well. While cooking mushroom leaves out water.

9) Mushroon soon shrinks in it's size and became super soft.

10) Now, grind the cashew to a smooth paste. add it to the masala along with required water to the gravy. I added approximately 1/4 to 1/2 cup water. Mix well.

11) Allow it to boil and then simmer till the oil separates from the masala and the masala becomes slightly shiny.
12) Add coriander leaves and mix well.

13) Continue to keep the masala in simmer till the oil oozes out of the masala.
14) Serve hot with roti.

Serving suggestion:
1) Serve it with hot pulao or with roti for lunch or dinner.

Notes:
1) Mushroom leaves water while cooking. so add water after cooking the mushroom.
2) Instead if kashmiri red chilli, if you use regular chilli powder, then adjust it according to the spicy level. Kashmiri red chilli powder is less spicy, hence I added more.
3) Choose juicy tomatos for better taste.