Vini's Cuisine

Chow Chow Kootu | Chayote Squash Kootu

2016-07-25T22:10:00.000-07:00

Chow chow or otherwise called as banglore kathirika is a common vegetable in south indian household.

No festival meal can be without kootu especially chow chow kootu. vethakuzhambhu and kootu is my favorite combination.

The same recipe can be used to make snake gourd kootu also. The procedure for all kootu remains the same. Instead of green chilli, we can use red chilli.

Chow Chow Kootu | Chayote Squash Kootu

Preparation time: 10 mins |Cooking time: 20 mins | Serves: 2

Ingredients

Chow chow | Chayote squash

1

Kadala paruppu | channa dal

1/3 cup

Turmeric

¼ tsp or less

Green chilli

1 or 2

Coconut

½ cup

Salt

As required

Coconut Oil

1 ½ tbsp

Mustard

¼ tsp

Urad dal

½ tsp

Curry leaves

1 sprig

Method

1. Chop the chow chow into small cubes and pressure cook for three whistle along with channa dal. Add a pinch of turmeric also.

2. Grind coconut and green chilli to a fine paste by adding little water.

3. Now to the cooked chow chow and dal, add the coconut paste and cook till you see the kootu boiling. You can add water accordingly to the chow chow and dal to make it into a kootu consistency.

4. Heat coconut oil. Add mustard, urad dal, curry leaves . Then add these to the kootu.

Tastes yummy with vetha kuzhambhu!!!

Easy Tomato Onion Chutney

2016-07-23T15:13:00.001-07:00

Simple and an easy chutney for idli, dosa, adai and many more tiffen items.

I usually prepare chutney by first saluting onion and tomato, and then grind it. But, the time i need to wait for the saluted onion and tomato to cool , makes me restless.... So, i just tried this method. Though the taste differs, this chutney tastes great.

This chutney can be made with small onions also, i used bigger ones to make the whole process simple, easy and fast.

Try this chutney with idli, dosa, even with chapathi.

Easy Tomato Onion Chutney

Preparation time: 10 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Onion	1 big
Tomato	3 medium
Red chilli	1 or 2
Ginger	1 inch
Salt	As required
Oil	1 ½ tbsp
Mustard	¼ tsp
Urad dal	½ tsp
Kadala paruppu	½ tsp
Curry leaves	1 sprig
Asafoetida	A generous pinch

Method

1. Roughly cut the onion and tomatoes.
2. Grind onion, tomatoes, red chilli, ginger, salt to a fine puree.
3. Heat oil in a pan, add mustard, urad dal, channa dal, curry leaves and asafoetida.
4. Now add the puree and stir continuosly till the raw smell smell of onions and tomatoes goes off. Saute them till the volumes reduces to a thick chutney consistenty.

Have them with hot idli, dosa.. It will taste really really great !!!!

Filter Coffee | Filter kappi

2016-07-18T22:43:00.000-07:00

I am back with another favorite beverage of mine. Yes, i do like tea, but i am also a fan of filter coffee.

More than the taste of coffee , i like the whole process of making decoction. It is an art that i always wanted to master and i hope i am getting the hang of it.

In my parents place, we usually drink lots of tea rather than coffee, but in my in laws place a day cannot be started without filter coffee. What an irony :) But since i love both tea and coffee, i can adjust.

When i go for vacation , i always make sure i get coffee podi as we always call. But this time i tried a new brand from indian stores here. It is also doing justice to the taste. I bought Kotha's coffee powder.

I am the only one who drinks tea and coffee here in usa, my husbands is not a that found of tea and coffee. So, i am the only one enjoying the filter coffee...

Filter Coffee | Filter kappi

Preparation time: 5 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Coffee Powder	2 Tbsp
Water	¼ cup + 1 Tbsp
Milk	¾ cup
Sugar	As needed

Method

1. Add the coffee powder to the perforated upper part of the filter. and press gently with hands.

Note : If you press too hard ( tightly packed), the water will not get pass the perforations and decoction will not be collected. If the powder is loosely packed, the decoction might not be strong.

2. Bring the water to boil and add it gently to the filter and close the lid.

3. After 15 - 20 mins, the decoction would have collected in the bottom part of the filter.

4. Bring milk to boil, add sugar and add the decoction depending on how strong you want your coffee.

Hot Hot filter kappi ready !!! Nothing can beat a evening with hot cup of filter kappi....

Enjoy !!!!

Tomato Soup | Thakkali Soup

2015-07-06T22:02:00.002-07:00

Tomato Soup

Preparation time: 5 mins |Cooking time: 20 mins | Serves: 2

Ingredients

Tomato	4 Nos
Beetroot	1 or 2 inch piece
Garlic	1/8 tsp (Finely chopped)
Cinnamon	1 inch piece
Bay leaf	1
Clove	1
Corn Flour	1 Tsp
Cream ( Optional)	1 Tbsp
Butter	1 Tbsp
Salt	As required

Method

1. Pressure cook the tomatoes, beetroot along with garlic, bay leaf, cinnamon, clove for about two whistle in 1 to 1 1/4 cup of water.

2. After the pressure releases from the cooker, remove the bay leaf, cinnamon. Blend the rest with a hand blender. Since i did not have the hand blender, i drained the excess water ( Save them for later use) and blended the blanched tomatoes in mixie. Blended them thoroughly. Now, Strain the tomato puree and add the water we saved before. Yes, it is an long process.

3. Heat a vessel, add butter. Then add the tomato puree. Allow it to boil. Meanwhile, mix the corn flour with 2 Tbsp water.

4. Add the corn flour water . The mixture starts to thicken. Add salt as required.

5. Finally add the cream. Switch off the flame. Add some pepper as required.

Serve with bread croutons......

Note:

1. The colour of the soup changes on adding cream. So, it is optional.

2. Since i added 1 - 1 1/4 cup of water while pressure cooking, i could not directly blend them all in mixie. So i had to separate the water from tomato, and blended the tomato .Finally added the water.

Cabbage, Carrot, Peas poriyal

2015-05-26T13:33:00.001-07:00

This is my first "Poriyal" Post. A colourful and healthy poriyal. I usually dont mix two or three vegetables and make poriyal. One of my friend invited me and my husband for lunch and she has prepared this wonderful Poriyal, So i thought of blogging this poriyal.

Cabbage, Carrot, Peas poriyal

Preparation time: 10 mins |Cooking time: 15 mins | Serves: 3

Ingredients

Cabbage	2 cups (Finely chopped)
Carrot	1 cups (Finely chopped)
Peas	½ Cup
Curry leave	1 Sprig
Coconut (Grated)	4 Tbsp
Turmeric	¼ cup
Salt	As needed
Green chillies	2 nos
Oil	2 Tsp
Mustard	1 Tsp
Urad Dal	1 Tsp
Kadala Paruppu	1 Tsp

Method

1. Heat a pan. add oil followed by mustard. After mustard sputters, add urad dal, kadala paruppu, curry leaves , finely chopped green chilli. Add salt , turmeric powder ( optional) and mix them thoroughly.

2. Then add cabbage,carrot, peas. Cook them closed. Stir them in between. It took 10to 15
minutes. Finally add grated coconut.

Tomato Rasam

2015-05-21T23:25:00.000-07:00

It has been very long since i posted here. I wanted to post one of my favorite and it was a rainy day. What other dish will be appropriate other than our very own Rasam....

Hot rice, Rasam with vendaka poriyal are deadly combination. Rasam sadam is my favourite next to vetha kuzhambhu. Nothing can beat hot rasam with vendaka poriyal.

Tomato Rasam

Preparation time: 10 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Tomato	2
Tamarind	Gooseberry sized
Thuvar Dhal	1/4 Cup
Sambar Podi	2 Tsp
Turmeric	¼ Tsp
Asafoetida	Generous pinch
Curry leaves	1 sprig
Coriander leaves	For garnishing
Ghee	1 – 2 Tsp
Mustard	½ Tsp
Salt	As needed

Method

1. Soak tamarind in 1 cup of water. Cook thuvar dal and keep aside. Grind One tomato in a mixie and chop another tomato randomly.

2. In a vessel add tomato puree, tamarind water, turmeric, asafoetida, curry leaves,and add an extra cup of water. Bring them to boil.

3. let it boil for few minutes. Now add sambar powder and bring it to boil. Temper rasam with ghee and mustard. Garnish with coriander leaves.

Serve with hot rice and vendaka poriyal....

Watermelon Juice

2015-04-16T22:45:00.003-07:00

During my college days, daily me and my friend go to a nearby canteen and have this watermelon juice. It used to be really refreshing, because we need energy to travel back home which used to take us about one and half hour. This juice was our life saver. Summer comes, we are sure to have this daily. It was one of the cheapest juice available, you know right, pocket money are never sufficient to meet students needs.

You can have watermelon as it is, instead of juice. Eating it as such is even more fun !!!!

Watermelon Juice

Preparation time: 5 mins |Cooking time: 5 mins | Serves: 3

Ingredients

Water Melon	5 Cups chopped
Sugar	½ Cup

Method

1. Remove the green part of watermelon from its red pulp and blend the red pulp to a smooth mixture using a blender or large mixie jar.

2. Strain the juice in metal strainer and add sugar. Mix them thoroughly. Add ice if needed or else just refrigerate and serve cold.

A refreshing and healthy drink, perfect for a hot summer evening.

Saffron Rice

2015-04-16T22:45:00.001-07:00

I wanted to try this rice variety for long and finally tried. It was really tasty. A different rice variety from usual Pulao and fried rice. I just served with Punjabi rajma.

This recipe is adapted from veg recipes of India.

Saffron Rice

Preparation time: 40 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Basmathi Rice	1.5 Cups
Saffron strands	2-3 generous pinch
Zeera	¾ Tsp
Bay leaves	1
Cardamom	1
Cinnamon	1 inch piece
Turmeric	A pinch
Cloves	1 or 2
water	3 cups
Coriander / Mint leaves	For garnishing
Oil or Ghee	1 Tbsp
Salt	As Needed

Method

1. Rinse and soak the rice for 30 mins.
2. In a big pan ( i cooked the rice in pan itself), add ghee followed by Bay leaf, cloves, cardamom,cinnamon, zeera.
3. Add the soaked rice and stir for 2- 3 mins.
4. Crush the saffron withs hands or with mortar pestle and add it to rice.
5. Add turmeric powder and salt.
6. Now add the water. Cover the pan and cook till the rice are cooked. (Rice grains should be separate).
7. Fluff it with fork.
8. Garnish with coriander or mint leaves.

As usual what am i going to say... Ha ha... Enjoy :) :)

Kerala Style Eriseri | Yellow Pumpkin Eriseri

2015-04-13T10:28:00.002-07:00

Pumpkin eriseri is one of the authentic dish of kerala. Eriseri can be made from yam, vazhzkai ( Green Plantain) or with Pumpkin.

Eriseri is done as a part of sadya. Here comes the recipe of Eriseri made with Yellow Pumpkin.

Kerala Style Eriseri | Yellow Pumpkin Eriseri

Preparation time: 5 mins |Cooking time: 25 mins | Serves: 2

Ingredients

Yellow Pumpkin	1 cup (diced into cubes)
Coconut	½ Cup
Red Chilli	3- 4
Zeera	½ Tbsp
Turmeric	¼ Tsp
water	2 Cups
Salt	As needed

To Temper

Coconut Oil	1 Tbsp
Mustard	½ Tsp
Urad dal	½ Tsp
Coconut	2 Tbsp
Curry leaves	1 Sprig

Method

1. Dice the yellow pumkin into 1 inch cubes. Boil 2 cups of water and add the pumpkin and turmeric. Cook the pumpkin. It took about 15 - 20 mins for me.

2. Grind Coconut, zeera, red chilli to a smooth paste by adding little water.

3. Add the grounded paste to cooked pumpkin. (Dont drain the extra water in pumpkin)

4. Cook till the eriseri boils.

5. In a pan, add coconut oil. Add mustard. After it splutters, add urad dal and curry leaves. Finally add coconut and roast till it turns brown. Add this tempering to eriseri.

Note:

1. Cooking time of yellow pumpkin might differ.

2. You can add cooked Thuvar dal too.

Enjoy this delicious dish!!!!!!

Methi Pakoda | Methi pakora

2015-04-06T21:18:00.001-07:00

Another recipe with methi leaves !!!!!!!

Methi Pakoda

Preparation time: 10 mins |Cooking time: 20 mins | Serves: 3

Ingredients

Methi Leaves	1 Cup
Besan / Kadala Mavu	½ Cup
Rice Flour	¼ Cup
Ajwain	½ Tsp
Red Chilli	1 Tsp
Baking powder	A Pinch
Onion chopped	½ Cup
Water	¼ cup + 1 Tbsp
Salt	As per taste
Oil	For deep Frying

Method

1. Mix methi leaves, besan, rice flour, ajwain, onion,chilli powder, salt. Slowly add the water and mix the contents to a dough consistency.

2. Heat oil for deep frying. Spoon in the dough in small batches to the oil.

3. Deep fry them till golden brown.

4. Drain the excess oil using tissue.

Try this yummy snacks and let me know the comments.

Enjoy with hot cup of tea !!!!!!

Methi Pulao Recipe

2015-03-25T22:56:00.002-07:00

I just bought a bunch of methi leaves, instead of methi leaves sambar i tried methi pulao. It came out really good than i expected and very easy to prepare too. You can have this pulao with raitha. They both make a good combination.

Methi Pulao Recipe

Preparation time: 40 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Basmathi rice	1 ½ cups
Methi leaves	1 ½ cups (Tightly packed)
Sambar Powder	1 Tsp
Red Chilli Powder	1 Tsp
Coriander Powder	1 Tsp
Green chillis	2 nos
Salt	As Needed

For Tempering

Ghee	2 Tsp
Bay Leaves	1
Clove	2
Cinnamon	1 inch piece
Zeera	½ Tsp ( optional)

Method

1. Soak the basmathi rice in warm water for about 30 mins. In a pressure cooker, add ghee followed by the items given in the table "For Tempering".

2. Then add Methi leaves. Salute till it reduces in volume. Then add red chilli, sambar powder, coriander powder, green chillies.

3. Add the soaked rice. Add 2 1/4 cups of water. Bring water to boiling. Close the lid. Cook for about ten minutes in medium or 1 whistle.

Notes:

1. Do not chop the methi leaves, it might turn bitter while cooking.

2. Always bring the water to boiling and then close the cooker lid.

Bhel Puri

2015-03-23T19:36:00.000-07:00

I just bought puffed rice a few days ago from indian stores and i was eating them as such. I just thought why cant i make bhel puri in a proper way. I usually just do a very quick bhel puri, but this time i took lot of troubles to make the papdi, sweet chutney and green chutney too.

I just took an picture of all ingredients which goes into making A delicious Bhel Puri!!!!

Bhel Puri

Preparation time: 30 mins |Cooking time: 5 mins | Serves: 3

Ingredients

Puffed Rice	3 cups
Sev	1 cup
Papdi	8 nos
Tomato	1
Onion	1
Cucumber	1/2
Carrot	1
Boiled Potato	2
Sweet Chutney	1 Tbsp
Coriander leaves	2 Tbsp
Green Chutney	1 Tbsp
Chat Masala	½ Tsp
Red Chilli	½ Tsp
Salt	If needed
Green chilli	1
Ground nuts	¼ cup

Method

1. Add the sweet and green chutneys, Followed by the chat masala, red chilli powder, Coriander leaves, green chilli.

2. Then add all the veggies. Finally add the puffed rice, sev and break the papdi into smaller pieces and add. Mix them all thoroughly.

Note: eat them immediately, the puffed rice, sev , papdi becomes soft.

Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu

2015-03-19T21:43:00.000-07:00

I was just looking through my mom's cook book and found this mor kuzhambhu. I usually make mor kuzhambhu by soaking thuvar dal, coriander seeds etc... instead i wanted to try this one.

I am always super careful when making Mor kuzhambhu. I am afraid that the curd would curdle, but now i know the trick. No more curdling!!!

Mor kuzhambhu and parupu usli go well together, but i made Rajasthani Bhindi which made a good side dish for this kuzhambhu. Rajasthani Bhindi' s recipe on its way.

Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu

Preparation time: 10 mins |Cooking time: 25 mins | Serves: 2

Ingredients

Thick Curd	¾ + 1/2 cup
Coconut (Grated)	½ cup
White Pumkin	1 Cup Cubed
Green Chilli	4
Pepper	¼ tsp
Water	1/3 Cup
Turmeric	¼ tsp
Salt	As Needed

To Temper

Oil	1 tsp
Fenugreek seeds	¼ tsp
Mustard	¼ tsp
Curry leaves	4-5 leaves
Red Chilli	1

Method

1. Cook the white pumkin separately. whisk the curd with water. There should not be any lumps.

2. Grind coconut, green chilli, pepper to a smooth paste. Add little water while grinding.

3. To the curd add turmeric, grounded paste, vegetables and salt.

4. Heat the curd till it starts to froth. Do not boil. Remove from flame when you see froth.

5. In a pan, add oil followed by the ingredients given in the table " To Temper". Add to the Mor kuzhambhu.

Notes:

Do not boil the curd. It will curdle if you boil. Remove immediately after it starts frothing.

Whisk the curd and water to a uniform mixture, Lumps might lead to curdling while heating.

Always mix the veggies, grounded mixture to curd and then heat.
Apart from white pumpkin you can use Colacassia, yam, vazhakai, vendakkai.
I added water to curd, because my curd was too thick.

I am really sorry for adding one more picture. I don't know if these pics look appealing or good, but i just thought i am improving. When i see other blogs i always get into the details on photography and i always wanted to reproduce one such picture. Hope i am on a right track!!!

Papdi

2015-03-17T20:38:00.001-07:00

Here comes the recipe for "Papdi". "Papdi" is similar to our "Thatai" except that papdi is made with Maida.

"Papdi Chat" is the name which comes to my mind... Yes it is the same Papdi. I never thought it was very easy to prepare this one. I just saw raks Kitchen and adapted from hers.

I Just wanted to blog some chat items, and i thought of starting with the easy one "Bhel Puri". bhel puri cannot go without Papdi, tadaaa.. i made papdi too......

Papdi

Preparation time: 40 mins |Cooking time: 50 mins | Nos: 20

Ingredients

All purpose flour	¾ Cup
Ghee	1 Tbsp
Ajwain	1 Tsp
water	1/3 cup

Method

1. Make a stiff dough with All purpose flour, ghee, ajwain. Cover the dough and Leave it aside for about 30 mins.

2. Knead the dough to make it soft dough. Roll the dough into thin sheets. Cut out round shape using a round cap. (I used coffee filter's cap). After cutting, prick it with fork to avoid puffing.

3. Fry them in hot oil on both sides till they become brown slightly. Drain the excess oil using paper towel.

Notes:

Store them in air tight containers.

Sweet Chutney | Dates Tamarind Chutney

2015-03-17T20:15:00.002-07:00

This is an inspired recipe from Raks Kitchen. This chutnet becomes an important component of all Chat items.. I just started trying out chat items.. and i made Bhel Puri. Many chat items to come....

Sweet Chutney | Dates Tamarind Chutney

Preparation time: 5 mins |Cooking time: 20 mins

Ingredients

Seedless Dates	6
Tamarind	Lemon sized
Jaggery	1 Tbsp
Roasted Zeera powder	½ Tsp
Chat masala	1 Tsp

Method

1. Pressure cook the tamarind and dates for 2 whistle.

2. Grind the cooked dates to a smooth paste and extract thick tamarind juice from cooked tamarind.
3. In a pan, add jaggery paste, tamarind pulp, jaggery, chat masala, zeera powder. Heat the above mixture till it reduces to a sauce like consistency.

Notes:

Add extra water, if the mixture is too thick before heating.

Green Chutney

2015-03-17T19:56:00.002-07:00

A Multipurpose Chutney !!! We can use it for sandwich, as a side dish for dosa, and even for chats.

Green Chutney

Preparation time: 5 mins |Cooking time: 5 mins

Ingredients

Coriander leaves	1 cup (tightly packed)
Zeera	1 Tsp
Ginger	1 inch
Badam	8
Salt	As needed

Method

1. Grind all the above ingredient mentioned in the table to a smooth paste. Add little water while grinding. Make to a thick paste and don't add too much water.

Ginger Cardamom Tea

2015-03-17T19:56:00.000-07:00

Ginger Cardamom tea with bajji on a rainy day!!! I will call them "Perfect three". I am fond of tea, i can have any number of teas in a day. I prefer a light tea rather than a strong one. I am more fond of tea rather than coffee. I sometimes add either ginger or cardamom.

When i think of tea, the person comes to my mind is my Grandmom, we call her "Thathi". During summer holidays, me and my grandmom will wait for 2:00 PM. That is our Tea Time. My grandmom will add lots of water to milk and tea used to be very thin. We named it "Chai Panni". Ha ha.....

Ginger Cardamom Tea| Masala Chai

Preparation time: 5 mins |Cooking time: 7 mins | Serves: 2

Ingredients

Milk	¾ Cup
Water	¼ Cup
Cardamom	2 Pods
Ginger	½ Tsp
Tea powder	2 Tsp
Sugar	1-2 Tbsp

Method

1. Boil milk, water. Add the ginger, cardamom, tea powder.

2. Bring to simmer and boil for 5 more mins. Filter using the tea strainer and add sugar.

Enjoy a very refreshing tea!!!!!!

Pasi payaru Sweet Sundal

2014-11-01T20:58:00.003-07:00

Pasi payaru Sweet Sundal

Ingredients

Green Moong Dal	½ Cup
Coconut	2 tbsp
Red Chillis	1 or 2
Jaggery	¼ cup

To temper

Oil	1 Tsp
Mustard	¼ Tsp
Urad dal	1 Tsp
Kadala Paruppu	1 Tsp
Asafoetida	2 Generous Pinch
Curry Leaves	1 Sprig

Method

Soak the dal for overnight. Strain the water from the dal.

Boil about two cups of water and add the dal to the boiling water and let it cook for about 10 mins. To check if it is done, pick a dal and press in between your fingers. You should be able to mash it. Make sure not to overcook it.

In a pan, add oil. Once oil is hot, add Mustard, followed by urad dal, Kadala paruppu. Then add Curry leaves, Redchillies and Asafoetida.

Then add the cooked dal, salute for a minute and add jiggery until it melts and blend with the dal.

Finally garnish with coconut.

Happy Navrathri!!!!

Kabuli Channa Sundal

2014-09-30T01:09:00.003-07:00

Kabuli Channa Sundal

I was reluctant to try this sundal. then i somehow took courage and tried this recipe... And it came out really good. You would ask me "Why was i afraid".. I am really scared to cook any dal in pressure cooked especially while making sundal. I usually pray god that dal should not get mashed. It is because here in US , the place i stay has induction stove and the heat generated from coils are different from those burner stove. So, i could not follow the instructions given by other bloggers...So, i need to take extra care when i prepare prasadams for god.. Sentimental though :)

Please bare with my photographs i have just started exploring into food photography.

Ingredients

Kabuli Channa	½ Cup
Coconut	2 tbsp
Red Chillis	1 or 2
Salt	As needed

To temper

Oil	1 Tsp
Mustard	¼ Tsp
Urad dal	1 Tsp
Kadala Paruppu	1 Tsp
Asafoetida	2 Generous Pinch
Curry Leaves	1 Sprig

Method

Soak the dal overnight. Strain the water from the dal.

Pressure cook the dal in cooker for two whistles. To check if it is done, pick a dal and press in between your fingers. You should be able to mash it. Make sure not to over cook it.

In a pan, add oil. Once oil is hot, add Mustard, followed by urad dal, Kadala paruppu. Then add Curry leaves, Redchillies and Asafoetida.

Then add the Kabuli Channa, salute for a minute and add more salt if needed. Switch Off the flame.

Finally garnish with coconut.

Moong Dal Sundal

2014-09-26T22:54:00.001-07:00

Moong Dal Sundal

My Favorite Sundal..... During Golu, i used to eat only Moong Dal among all other sundals..

It is my husband's Favorite too.. And it can be made in a jiffy... No overnight soaking needed!!!! Even if we forget to soak dal overnight, we can immediately prepare this....

Ingredients

Moong Dal	½ Cup
Coconut	2 tbsp
Red Chillis	1 or 2
Salt	As needed

To temper

Oil	1 Tsp
Mustard	¼ Tsp
Urad dal	1 Tsp
Kadala Paruppu	1 Tsp
Asafoetida	2 Generous Pinch
Curry Leaves	1 Sprig

Method

Soak the dal for about 2hrs. Strain the water from the dal.

Boil about two cups of water and add the dal to the boiling water and let it cook for about 5- 7 mins. Then add salt . To check if it is done, pick a dal and press in between your fingers. You should be able to mash it. Make sure not to over cook it.

In a pan, add oil. Once oil is hot, add Mustard, followed by urad dal, Kadala paruppu. Then add Curry leaves, Redchillies and Asafoetida.

Then add the Moong dal , salute for a minute and add more salt if needed. Switch Off the flame.

Finally garnish with coconut.

Channa Dal Sundal | Kadala Paruppu Sundal

2014-09-26T22:50:00.000-07:00

Kadala Paruppu Sundal | Channa Dal Sundal

Happy Navrathri !!!

I can never forget my Golu Days. When i used to be kids, we kids used to dress ourselves in pavadai sattai and go to all neighbours house. The best part is we will get different gifts , like bangles, clips , Bindis etc.... Not to forget the boxes also. We used to enjoy those....

I used to practice only one carnatic song "Keraya Neeranu"... And sing the same song every day and in every house.

My mom used to draw different rangoli designs every day and it used to be really good.

Missing those festive mood here!!! This is my second navaratri away from home.

So, this time i decided to make sundals all nine days ......

Happy Navrathri once again!!!!!

Ingredients

Kadala Paruppu / Channa Dal	½ Cup
Coconut	2 tbsp
Green Chillis	1 or 2
Salt	As needed

To temper

Oil	1 Tsp
Mustard	¼ Tsp
Urad dal	1 Tsp
Kadala Paruppu	1 Tsp
Asafoetida	2 Generous Pinch
Curry Leaves	1 Sprig

Method

Soak the dal for about 2hrs. Strain the water from the dal.

Boil about two cups of water and add the dal to the boiling water and let it cook for about 5- 7 mins. Then add salt . To check if it is done, pick a dal and press in between your fingers. You should be able to mash it. Make sure not to over cook it.

In a pan, add oil. Once oil is hot, add Mustard, followed by urad dal, Kadala paruppu. Then add Curry leaves, green chillies and Asafoetida.

Then add the Channa dal , salute for a minute and add more salt if needed. Switch Off the flame.

Finally garnish with coconut.

Happy Navarathri !!! Nice eating !!!!!

Eggless Tutti Fruity Cake

2014-07-02T18:02:00.000-07:00

Eggless Tutti Fruity Cake

The moment i saw this receipe in Suhaina' s My Singapore kitchen, i badly wanted to try.
The ingredients she listed was also easily accessible and mostly available in our pantry. But, i did not find tutti fruity that easy.. To my surprise i found in the near by Indian stores. I gathered all ingredients immediately and ta da.... prepared this yummy cake. I made two small loaf and in an hour i found all of them gone... I was very happy . Everybody liked it a lot and they wanted me to bake this cake again

Ingredients

All Purpose Flour	1 and ½ cup
Sugar	1/3 cup (Powered it )
Condensed milk	½ Cup
Orange juice	Juice of one big orange (1/3 cup)
Baking powder	1 Tsp
Baking Soda	½ Tsp
Milk	100 ml + 1 Tbsp
Tutti fruity	¾ cup
Butter	¼ cup (55 gms)

Method

1. Sieve all purpose flour, Baking soda and Baking Powder.

2. Mix powdered Sugar and melted butter using a whisk.

3. To the above mixture add condensed milk,milk, orange juice.

4. Mix well and add dry ingredients. Use a whisk to mix the ingredients thoroughly.

5. Finally Add tutti fruity. Before adding mix the tutti fruity with a teaspoon of Flour so that it does not sink to the bottom.

6. Transfer to Baking trays. I used two bread baking trays.

7. Top the baking trays with few tutti fruti.

8. Bake the cake at 180 C/ 356 F for 25 mins.

Note:

Use extra milk to bring to correct consistency.

Enjoy having this Tutti Fruity Cake!!!

Chole Chat

2014-06-02T12:19:00.001-07:00

Chole Chat

A simple, yet tasty chat.. Healthy too.... I am a big fan of Chaat items.. Especially "Pani Puri or
GolGappas" whatever way you calll it. But, they cant be prepared in a jiffy.... so i just thought of doing some simple chat item and this one struck my mind. Moreover when i was googling (as always) i found Chole chat... Immediately i soaked that night and made it the next day .

Ingredients

Kabuli Channa	3/4 Cup
Onion	1 Cup (Finely Chopped)
Tomato	1 Cup (Finely Chopped)
Cucumber	1
Coriander	1 Tbsp (finely chopped)
Chaat masala	1 Tsp
Red chilli powder	1 Tsp
Lemon Juice	1 Tsp
Salt	As Needed

Method

1. Cook the Channa with enough water in pressure cooker.

Make sure not to over cook the channa. It should not be mushy.

2. To the cooked channa, add the chopped onions, tomatos , cucumber and coriander.

3. Then add salt, chaat masala, Red chilli powder and lemon juice.

4. Mix well.

Note:
You can also enjoy the chat by adding yogurt and have Dahi Chat....

Enjoy having an easy and tasty chat

Molaga Podi | Idli Podi

2014-05-20T23:19:00.000-07:00

Molaga Podi | Idli Podi

Molaga Podi has been my favourite right from the beginning . I always prefer molaga podi to chutneys. My Aunt's Molaga podi used to be my favourite .
I used to spread molaga podi on dosa or idli. Allow it to rest for hours and have it. The taste will be very nice.... The taste of podi would be well incorporated...
For train travels also we used to carry podi spreaded idli | dosa. It used to be heavenly :)

Even when i grind chutney, i prefer to have podi rather than chutney or sambar...

Ingredients

Urad dal	½ Cup
Kadala Paruppu	¼ Cup
Seasame seeds (white)	1 Tsp
Red Chillies	10 - 12 nos
Asafoetida	½ Tsp
Salt	As Needed

Method

1. Heat a drop of oil and roast all the ingredients separately till they are golden brown.

2. Cool the roasted ingredients and grind them coarsely in mixie. First grind the red chillies and then grind the other ingredients coarsely.

Enjoy with hot Idlis and Dosas....

Panakam

2014-04-10T23:19:00.003-07:00

Panakam

When i think of ramanavami... Panakam comes to my mind instantly... Yummy thirst quencher.

Temple near my place, they used to celebrate Brahmotsavan.. On the tenth day we will pull "Ther"... So in my home we will prepare Panakam and buttermilk in bulks( in Huge buckets) and distribute it for people pulling the ther..... Nostalgic moments.... even our school will give us off :)...

Ingredients

Jaggery (Vellam) (Powdered)	¼ cups
Water	1 Cups
Cardamon Pods (Crushed)	4

Method

1. Mix the Jaggery and water. Let the jaggery dissolve in water completely.

2. Then add the crushed or powdered cardamon. Refrige it and have it cool.

Note:
You can add dry ginger powder, edible campor. Since i did not get those here i used only cardamon. Add thulsi also.

Vini's Cuisine

Chow Chow Kootu | Chayote Squash Kootu

Chow Chow Kootu | Chayote Squash Kootu

Preparation time: 10 mins |Cooking time: 20 mins | Serves: 2

Ingredients

Chow chow | Chayote squash 1 Kadala paruppu | channa dal 1/3 cup Turmeric ¼ tsp or less Green chilli 1 or 2 Coconut ½ cup Salt As required Coconut Oil 1 ½ tbsp Mustard ¼ tsp Urad dal ½ tsp Curry leaves 1 sprig

Method

Easy Tomato Onion Chutney

Easy Tomato Onion Chutney

Ingredients

Method

Filter Coffee | Filter kappi

Filter Coffee | Filter kappi

Ingredients

Method

Tomato Soup | Thakkali Soup

Tomato Soup

Preparation time: 5 mins |Cooking time: 20 mins | Serves: 2

Ingredients

Method

Cabbage, Carrot, Peas poriyal

Cabbage, Carrot, Peas poriyal

Preparation time: 10 mins |Cooking time: 15 mins | Serves: 3

Ingredients

Method

Tomato Rasam

Tomato Rasam

Preparation time: 10 mins |Cooking time: 15 mins | Serves: 2

Ingredients

Method

Watermelon Juice

Watermelon Juice

Preparation time: 5 mins |Cooking time: 5 mins | Serves: 3

Ingredients

Method

Saffron Rice

Saffron Rice

Ingredients

Method

Kerala Style Eriseri | Yellow Pumpkin Eriseri

Kerala Style Eriseri | Yellow Pumpkin Eriseri

Preparation time: 5 mins |Cooking time: 25 mins | Serves: 2

Ingredients

To Temper

Method

Methi Pakoda | Methi pakora

Methi Pakoda

Ingredients

Method

Methi Pulao Recipe

Methi Pulao Recipe

Ingredients

For Tempering

Method

Bhel Puri

Bhel Puri

Ingredients

Method

Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu

Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu

Ingredients

To Temper

Method

Papdi

Papdi

Ingredients

Method

Sweet Chutney | Dates Tamarind Chutney

Ingredients

Method

Green Chutney

Green Chutney

Ingredients

Method

Ginger Cardamom Tea

Ginger Cardamom Tea| Masala Chai

Ingredients

Method

Pasi payaru Sweet Sundal

Pasi payaru Sweet Sundal

Chow chow | Chayote squash

1

Kadala paruppu | channa dal

1/3 cup

Turmeric

¼ tsp or less

Green chilli

1 or 2

Coconut

½ cup

Salt

As required

Coconut Oil

1 ½ tbsp

Mustard

¼ tsp

Urad dal

½ tsp

Curry leaves

1 sprig

Note:

Use extra milk to bring to correct consistency.