Badusha is a traditional South Indian sweet fondly relished during festivals and special occasions. One of the mainstays in South Indian weddings. In North India, it is known as Balushahi.Continue reading Air Fryer Badusha
An irresistible medley of bitter-sweet dark chocolate, fiery red chili flakes, crunchy nuts, candied fruits and tiny bits of refreshing orange zests❤️😋Continue reading Rustic Dark Chocolate Chili Barks
Paneer Bread Roll is one of the easiest snack that can be made in a jiffy. It can be deep fried, shallow fried or baked. This recipe is all about air frying these luscious rolls with very little fat making it a guilt-free snack.Continue reading Air Fryer Paneer Bread Roll
Our own Indian cheesecake Kesar Bhapa Doi, is a popular Kolkata delicacy made with the magical blend of hung curd, condensed milk and kesar elaichi flavourings. Creamy and velvety in texture, this steamed yogurt is mildly sweetened with a tinge of sourness from fresh curd.Continue reading Kesar Bhapa Doi | Steamed Saffron Yogurt Dessert
Beating the sweltering heat this summer is a daunting task! What better way to spend a sunny, hot day than savouring a refreshing chilled treat.. Simple pleasures of life!
Rich, creamy Gulkand Badam & Makhana Kulfi with refreshing flavours is a real treat to our eyes and soul. An absolute necessity in summertime.Continue reading Gulkand Badam & Makhana Kulfi
Carrot Kanji – an age-old fermented drink is a good source of natural probiotic bacteria. It is made using black/purple carrots that are available in Northern parts of India during winters.Continue reading Carrot Kanji (Fermented Probiotic Drink)
The most saught-after roti of Punjab, Makki ki Roti is made using yellow corn flour or makki ka aata. When served with Sarson ka Saag and a piece of jaggery, it forms one of Punjab’s most classical vegetarian meal combo especially in winters.Continue reading Makki Ki Roti
‘Millets Puli Upma’ is a slight variation of traditional ‘Puli Upma / Pindi Upma’, one of the tastiest upma dishes prepared in South Indian Households. Puli in Tamil means Tamarind. As the name suggests, this delicacy tastes sour with the right balance of spiciness in it. Piping hot ‘Millets Puli Upma’ complements the snowy, cold winters or the windy rainy days perfectly.Continue reading Millets Puli Upma / Millets Pindi Upma
Celebrations in India are always accompanied by an array of scrumptious sweets originated from various parts of the country . One such delicacy that is fondly relished by everyone, is the popular Bengali sweet ‘Rasgulla’. Rasgulla or Rosogolla is a soft, spongy, guilt-free delicacy made using curdled milk. This recipe is all about preparing Rasgulla in a pressure pan, slightly deviating from open pot method as done traditionally.Continue reading Spongy Rasgulla in Pressure Cooker
A quick recipe to prepare soft and creamy Kesar Coconut Barfi in Microwave. Make this simple but scrumptious barfi and enjoy your festivals with family & friends hassle-free.Continue reading Microwave Kesar Coconut Barfi (Two Ways)
One of the traditional sweets in South India, nutrient-rich Urad dhal laddu helps you have healthy indulgent during festivals. It is also known as ‘Ulutham laadu’ in Tamil Nadu and ‘Minapa Sunnundalu’ in Andhra.Continue reading Urad Dhal Laddu / Minapa Sunnundalu
On Diwali day, every South Indian Brahmin household prepares and relishes ‘Diwali Legiyam’, a herbal medicine the first thing in the morning. The celebration starts thereafter with oil bath, new clothes, pooja, lighting earthen diyas, bursting crackers and of course gobbling an array of delicious homemade sweets and snacks.Continue reading Diwali Legiyam / Diwali Marundhu
One of the popular traditional sweets of India, ‘Boondi Laddu’ is prepared during festivals like Diwali, Ganesh Chaturthi, Navarathri and other special occasions. Also, a quintessential sweet in South Indian weddings as ‘Seer Bhakshanam’.Continue reading Boondi Laddu
A cup of warm, flavourful drink serves to be an elixir in winters. It instantly soothes our body and soul altogether. One such drink is ‘Badam and Makhana Milk Masala’Continue reading Badam and Makhana Milk Masala
Sprouted foods are best eaten when they are steamed or cooked. Consuming raw sprouts is not advisable especially for grains, as it is susceptible to bacteria that causes food-borne sickness.
Sprouted food always taste better when it is soft but firm. Sprouts get cooked fast so when overdone, it becomes mushy. Here is a guide on steaming sprouts to the right texture.Continue reading How to Steam the Sprouts | Steamed Sprouts
Growing sprouts at home is easy. It is fresh, hygienic and free of any contamination that store-bought sprouts may have. Here is a guide on sprouting white chickpeas at home. There are two ways of growing sprouts, either using a container with breathable lid or tightly wrapping it in a clean porous cloth.Continue reading How to Grow Sprouts | Kabuli Chana Sprouts | Chickpeas Sprouts
Here is a simple, fail proof, No Butter, No Maida recipe for an Eggless Chocolate Walnut Brownie…
A Brownie is a baked dessert with a texture midway between a cookie and a cake. It is dense, moist, fudgy and are mostly associated with chocolates. A rich chocolate brownie with crunchy walnuts is always an irresistible combo for any dessert lover.Continue reading Eggless Chocolate Walnut Brownie
#HealthDrink #AgeOldRecipe #TraditionalSouthIndianFood #Neeragaram #ComfortFood #GrandmasRecipe
Kootchulu or Neeragaram is a simple, age-old recipe made from overnight fermentation of cooked rice. For over many generations, this has been a staple health drink in many parts of India. It acts as a natural body cooler, especially in summer. This unique porridge or kanji tastes slightly sour with the aroma of sesame oil and the crunchiness of onions.Continue reading Kootchulu | Fermented Rice Drink
#IndianFlatBread #LayeredParatha #ParathParatha #NorthIndianCuisine
‘Lachha Paratha’, is a multi-layered Indian flatbread with crispy and flaky texture. One of the favourite dishes from North Indian cuisine, this delicious Whole Wheat Paratha is fondly relished at restaurants and households. Its South Indian cousin is Malabar Paratha that is usually made with maida and eggs. It is also to similar to Parath Paratha in which ‘parath’ means layers.Continue reading Lachha Paratha
#PaneerRecipes #NorthIndianCuisine #PaneerMakhani
A meal that contains Paneer in any form is very special to us. Naturally, I try to make paneer dishes frequently at home either as everyday food or as party spread. One such recipe is ‘Paneer Butter Masala’, one of the popular dishes of North Indian cuisine. The fine blend of paneer, butter, cream in the makhana gravy makes this dish irresistible.Continue reading Paneer Butter Masala
#PunjabiCuisine #NoOnion #NoGarlic #NoTomato
Pindi Chole, is one of the popular Punjabi dishes, slightly different in texture and taste than the usual chole. This nutritious-rich recipe has originated from a place called Rawalpindi in Pakistan. Hence the name Pindi Chole. It is darker in colour than the usual chole and has a blend of spicy, sour taste.Continue reading Pindi Chole
#Nawabisweet #Arcotdelicacy #Indiansweet #Festivesweet
Makkan Peda / Stuffed Gulab Jamun is a rich & sumptuous Arcot delicacy that is soft, juicy in texture and heavenly in taste!Continue reading Makkan Peda
‘Poori Khizhangu‘ is a magical combination that instantly satisfies our taste buds. For us, it’s one of our comfort foods. It fills our tummy and soul alike. Though, there are many versions of this delectable recipe popular across India, each one is unique in its own way. One such kind is Nellai’s Poori Khizhangu.
It is one of the most sought-after breakfast menus in eateries and households in Nellai district, Tamilnadu. Silky soft pooris are served with Urulai Khizhangu (potato) side dish called ‘Masaal’ which is super delicious and rich in flavour.
The localites say, the secret ingredient of this recipe is ‘Tamirabarani’s water’, a perennial river that is the lifeline of the Nellai district. This may be true because whenever we had a chance to relish their local food, it was absolutely appetizing, scrumptious and out-of-the-world dishes that are prepared using simple, locally grown ingredients.
For over many years, I have tried replicating Nellai’s poori khizhangu recipe that I have relished many times in my native place, Kallidai Kurichi in Nellai district. Poori came out perfect in one or two trials, but I couldn’t
get the exact taste of the Khizhangu like the original one. After many try-outs, l understood the proportion of onions to potatoes and the handling of onions in this recipe. Here’s the recipe that tastes similar to Nellai’s recipe…
- Wheat Flour / Aata – 2 cups
- Maida – 1 tbsp
- Sooji – 1 tbsp
- Ghee – 1/2 tbsp
- Oil – 1 tbsp
- Salt to taste
- Oil for deep frying
- Mix wheat flour, maida, sooji, ghee, oil and salt.
- Add water little by little and knead it to a firm dough, not too hard and also not too soft like chapathi dough.
- No resting time is required for poori dough. So, we can start making poori as soon as the dough is kneaded.
- Heat oil in a kadai. The oil should be hot but not smoky.
- To check the temperature of the oil, just drop a small piece of the dough in the hot oil. If the dough rises to the surface immediately and puffs up, then that is the correct temperature to fry pooris.
- Lower the flame slightly and start rolling the pooris.
- Take a small lemon-sized amount of dough and roll it into a round shape. Roll it from one side evenly without putting any pressure on the rolling pin to get a smooth rounds without any cracks.
- Slide one poori at a time in the hot oil. When it raises to the surface, press the edges gently using the back side of the spatula. This step helps poori to puff up nicely. Flip it once and fry both the sides till it is golden in colour.
- Using a slotted spatula, remove it from oil and drain it in an oil absorbent napkin.
- Serve hot with potato masaal / khizhangu.
- Don’t knead the poori dough for a long time like chapathi dough. While kneading, the gluten content in the dough gets released and thus makes roti / chapathi /paratha soft and silky. For poori, the dough has to withhold the gluten content intact so that we get crisp, puffed up poori.
- Do not fry the poori for a long time. They may become hard and dark in colour. Ensure the correct oil temperature throughout while frying. If the oil is too hot, the outer layer of the poori gets fried and the inner layer remains uncooked. If the heat is low, the poori doesn’t puff up and absorbs more oil.
- Once fried, either serve the pooris immediately or store it in a wide bottomed vessel. Do not store it in a casserole as it makes the pooris to sweat and lose its crunchiness. Consume the hot pooris within 10-15 mins to enjoy the silky but puffed up poori!
For Khizhangu / Potato Masaal
- Potato – 3 medium-sized
- Onion – 4, large
- Green Chillies – 3 to 4
- Ginger – 1/2 tbsp, grated
- Curry Leaves – few leaves
- Oil – 2 tbsp (preferably sesame / til oil)
- Mustard / Rai – 1/2 tsp
- Urad Dal – 1/4 tsp
- Channa Dal – 1/4 tsp
- Haldi – 1/4 tsp
- Sugar – 1/2 tsp
- Red Chilly Powder – 1/4 tsp
- Salt to taste
- Besan – 2 tsp
For Khizhangu / Potato Masaal
- Boil and mash the potatoes coarsely. Cube the onions, finely chop the green chillies, grate the ginger, roughly tear the curry leaves. Mix 2 tsp of besan in 1/2 cup of water and keep it aside.
- In a kadai, add 2 tbsp of til oil, add mustard. When it splutters add urad dal and channa dal. Fry till it turns golden.
- Add grated ginger, green chillies, curry leaves and saute for a second.
- Add onions and saute till it looks translucent. Add a glass of water, haldi, salt and sugar.
- The water should be just enough to immerse the onions. Cover it with a lid and give a good boil till onions are soft.
- Add mashed potato and chilly powder. Mix the mashed potatoes with the onion well.
- Add the besan paste and keep on stirring till the besan gets cooked. If required, we can add little more water, say 1/4 cup.
- When the khizhangu looks glossy, switch off the flame.
- Serve hot with Poori.
For Khizhangu / Potato Masaal
- The amount of onion should be more than the qty of mashed potatoes.
- Ginger and green chillies should be used adequately. It enhances the flavour.
- Using sesame or til oil boosts the flavour of this recipe, but I always feel that cooking oil preferences are entirely based on one’s choice. Til oil can be substituted with any suitable refined oil.
#Festivalrecipe #Vratrecipe #SouthIndianCuisine
Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.Continue reading Oats Semiya Payasam | Kheer
#TraditionalSouthIndianRecipe #VratRecipe #EnergyDrink #HerbalDrink
A healthy and refreshing drink, ‘Paanagam’ is made as a part of neivedhyam during Sri Rama Navami and many other festivals. It is also served in South Indian weddings especially after the main function ‘Muhurtham’. Since it is rich in nutrition, it’s a best option to relish frequently in summers than having store-bought soft drinks and juices.Continue reading Paanagam
#Quickrecipe #TraditionalSouthIndianFood #Vathakuzhambu
‘Vatha Kuzhambu’, is one of the popular everyday sambar varieties down South. It is full of flavours and has an amalgamation of spicy, sweet, sour and salty taste.Continue reading Poondu Vengaya Vatha Kuzhambu
#QuickRecipe #Everyone’sfavoritepotato #TraditionalSouthIndianFood #Vratrecipe #Noonion #Nogarlic
Urulai Kizhangu Podimas is a popular South Indian subzi made with ‘Everyone’s Favourite’ Potatoes! The versatility of Potatoes always amazes me. It gets adapted in any form of food to which it is added and blends well with other ingredients making it super delicious.Continue reading Urulai Kizhangu | Potato Podimas
#Monsoonsnack #Pakora #Fakkura #Pakoda #Bajji
‘Monsoons’ and ‘deep-fried snacks’ always go hand in hand. During rains when we have sudden craving for a quick munch, bajji is my go-to option. Now, this delectable snack has got several names across India… pakora, pakoda, bhajjia, fakkura, ponako, fritters etc… and in down South it’s fondly known as ‘Bajji’Continue reading Brinjal Bajji | Vankaya Bajji
#TraditionalSouthIndianCondiment #Authentic #BasicRecipe
This is a basic recipe for preparing tangy, spicy and scrumptious South Indian delicacy ‘Puliyotharai Rice’ that has a long shelf life.
How to make Puliyotharai Gojju | Pulikaachal?
Though there are many versions of this delectable recipe that belong to various parts of Tamil Nadu, Karnataka and Andhra, I always have followed the one which is inherited from my family, especially from my father (yes! he is so fond of trying out authentic dishes with great flair).
This version has a fine blend of Andhra style and Iyengar style of making puliyotharai. You can make this recipe in large quantity and store to relish puliyotharai as and when required. It is an ideal option for tiffin box or as a travel food.
- Tamarind / Imli – a small orange-sized, appr 150g
- Sesame / Til – 1/3 cup
- Turmeric powder / Haldi – 1/2 tsp
- Jaggery / Gud – a small-lemon sized
- Salt to taste
- Desi ghee – 1 tbsp
- Sesame / Til Oil – 3/4 cup
- Mustard Seeds / Rai – 1 tsp
- Urad Dal – 1 tsp
- Channa Dal – 2 tsp
- Fenugreek / Methi Seeds – 3/4 tsp
- Red Chilly – 6 or 8 nos
- Groundnut – a handful, roasted and peeled
- Sesame Seeds / Til – 2 tsp
- Curry Leaves – 2 twigs, torn into pieces
- Asafoetida / Hing- 1 1/2 tsp
For Puliyotharai Masala
- Red Chilly – 10 nos
- Urad Dal – 2 tsp
- Channa Dal – 1 tbsp
- Fenugreek / Methi Seeds – 3/4 tsp
- Coriander / Dhania Seeds – 3 tbsp
- Soak imli in a cup of warm water for 10-15 minutes.
- In the meanwhile, dry roast sesame or til (black or white) and coarsely powder it. Keep it separately.
- Dry roast one by one the ingredients given for puliyotharai masala and finely powder it.
- Extract the thick juice from the soaked imli.
- In a heavy bottomed vessel / kadai, heat til oil and add rai.
- When it splutters, add the remaining ingredients given for tadka (please follow the same order mentioned above) and sauté till the dals and groundnuts turn golden in colour.
- Add imli water, haldi and give a boil.
- Add powdered puliyotharai masala, salt, jaggery, half the amount of powdered til and boil till the raw flavour of imli lessens.
- Keep stirring the gravy periodically till it thickens and forms a thick paste like consistency.
- Add the remaining til powder and a tbsp of desi ghee, mix well and switch off the flame.
- Let it cool and store it in a clean and dry container.
- This gojju stays good for at least 2 weeks in normal temperature and almost 2-3 months when refrigerated.
- For making puliyotharai rice, mix 2 tbsp of puliyotharai gojju with a cup of steamed rice (increase or decrease the amount of paste as per taste) and serve with papad and curd.
#Comfortfood #TraditionalSouthIndianFood #Idlypodi #Grandma’srecipe
Nellai Milagai Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries as it goes well with idly, dosa and upma varieties. My version of this Milagai Podi is inherited from my Grandma’s recipe that is with the adaptation of Nellai Tamizhar-style Idly Podi.
How to make Nellai Milagai Podi | Idly Podi?
This recipe has good amount of sesame / til and it needs to be had with
sesame oil mixed in it. So, it’s heart-friendly when used regularly. Needless to mention the nutritious value added by urad and channa dals, curry leaves to this humble recipe!
Inclusion of black urad dal as core ingredient gives this recipe a distinctive colour and flavour than usual versions. This recipe can be prepared in bulk and stored in air-tight box. It helps to savour this delicious podi as and when required either in the form of a paste or smeared on idly or dosa. It is an ideal option for tiffin box or as a travel food.
- Black urad dhal – 1 cup, splitted
- Channa dal – ½ cup
- Sesame Seeds / Til – ¼ cup
- Dry Red Chilies – 25 to 30
- Asafoetida / Hing – 2 to 3 tsp
- Curry Leaves – 2 to 6 twigs, torn into pieces
- Salt to taste
- Sugar- 1/2 tsp (optional)
- Sesame / Til Oil – 1 to 2 tsp
- Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
- Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also as per your taste.
- Transfer it to a large bowl and mix well.
- Store it in an air-tight container to keep the flavours intact.
- It can be served as an accompaniment for idly, dosa and upma varieties.
- This recipe stays fresh for 2-3 months.
- If you don’t like to use sesame oil, use any
cooking oil or melted ghee.
- Either you can have this podi + til oil as accompaniment or smear the podi paste on Idly, dosa vareities.
#TraditionalSouthIndianRecipe #GreenChillyPickle #QuickRecipe #Grandma’srecipe #SouthIndianCondiment
A delicious south Indian condiment ‘Puzhimilagai’, is nothing but a green chilly pickle that has a chutney-like texture and sweet spicy sour taste in it. As the name suggests, ‘Puzhi’ in Tamil means tamarind and ‘Milagai’ means chilly.
How to make Puzhimilagai | Green Chilly pickle?
The main ingredients of this recipe are fresh green chillies and tamarind. There are many versions of making this recipe, but I have always followed my Grandma’s method that calls for very few ingredients but tastes absolutely delectable.
This green chilly pickle goes well with idly, dosa and upma varieties, stuffed parathas, teplas and also with any rice varieties like curd rice, coconut rice, lemon rice etc.
- Green Chillies – 250 g
- Imli / Tamarind – medium lemon-sized
- Haldi / Turmeric powder – 1/4 tsp
- Jaggery – gooseberry-sized
- Salt to taste
- Hing – 1/2 tsp
- Mustard / Rai – 1/2 tsp
- Curry Leaves – few twigs
- Sesame /Til Oil – 3 to 4 tbsp
- Soak imli in 1/2 cup of water for 15 minutes, squeeze and extract
the imli water.
- Wash and pat dry the green chillies. Grind it into a thick paste. If
required, little bit of imli water can be used to grind the chillies.
- Take a thick bottomed kadai. Heat sesame / til oil, add rai, hing, curry leaves.
- When the mustard seeds splutters, add green chillies paste, imli water, haldi, salt, jaggery.
- Keep stirring in between and let it simmer till the oil separates. Adjust salt.
- Let it cool and store it in a clean airtight container, preferably a glass bottle.
- This recipe stays fresh for 1 or 2 months at room temperature and more if it is stored in fridge.
#TraditionalSouthIndianRecipe #ComfortFood #QuickRecipe #Healthy
‘Thengai Paruppu Thogaiyal’, is one of the popular traditional South Indian recipes that can be made quickly. Thengai in Tamil means coconut, Paruppu means Dal, Thogaiyal is chutney. A versatile chutney that can be served with plain hot rice as well as with Idly, Dosa and other tiffin varieties.
How to make Thengai Paruppu Thogaiyal | Coconut Dal Chutney?
Simple thogaiyal with any rasam or sambhar is one of our comfort foods. Whenever we carve for such menu, Thengai Paruppu Thogaiyal is my go-to recipe. Reasons are…it’s healthy, delicious and very easy to prepare with few ingredients. The core ingredient Coconut is rich in good fats and has properties like anti-bacterial, anti-fungal that boosts our immune system when consumed regularly. Protein and potassium-rich Arhar dal on the other hand, enhances the taste and health quotient of this thogaiyal.
Thogaiyal and plain hot rice with a dollop of ghee / sesame oil, pairs well with Vendhaya Kuzhambu or Pepper Jeera Rasam or simply with fried papad. A divine combination!
- Coconut -1 cup, grated
- Thuvar / Arhar dal – 2 tbsp
- Red Chillies – 2 or 3 (as per taste)
- Curry Leaves – few twigs
- Salt – to taste
- Hing – 1/4 tsp
- Oil – 1 tsp (preferably coconut oil)
- In a kadai, add 1 tsp of coconut oil and roast arhar dal, red chillies, hing and curry leaves. Roast till the dal turns golden in colour.
- Transfer it to a plate. Let it cool. Grind it along with grated coconut, salt into a fine paste adding very little amount of water.
- Serve it with hot plain rice with a dollop of ghee / sesame oil.
- If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
- Instead of arhar dal, we can use moong dal and yellow channa dal too.
#Authentic #GettiChutney #MortarPestle #SouthIndianFood
Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.
How to make Getti Chutney | Restaurant Style Thick Chutney?
‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.
Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.
Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.
- Coconut / Nariyal – 1 cup, grated
- Roasted Chana – 1 1/2 tbsp
- Green Chillies – 2 or 3 (as per the taste), chopped
- Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
- Salt to taste
- Oil – 1 tsp (preferably sesame / til oil)
- Rai – 1/4 tsp
- Urad dhal – 1/4 tsp
- Hing – a pinch
- Curry Leaves – few leaves, torn into pieces
- Red chilly- 1, broken into 2 and deseeded
In Mortar & Pestle
- Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
- Using the pestle, start crushing or pounding the ingredients from one end to other.
- Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste.
- Sprinkle few drops of water as and when required to help in the even grinding.
- Once done, scrap it with the help of a spoon and gather it in a bowl.
In Mixer Grinder
- Place grated coconut, chillies, imli, salt, roasted chana in a chutney
jar and pulse it slightly for 3 or 4 times.
- You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
- Sprinkle very little amount of water and pulse it again for 3 or 4 times.
- Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
- Heat 1 tsp of til oil in a kadai and add rai.
- When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
- Pour it over the chutney and mix well. Serve it with hot idly or dosa
or upma or pongal.
- This chutney stays fresh for many hours and is best suited for tiffin
box and travel food options.
- You can add ginger, garlic, fresh coriander to enhance the flavours
to this basic chutney. But we like it simple and plain when it comes to
relishing ‘Getti’ chutney.
- Tadka is optional. You can skip it and add few curry leaves and hing
while grinding itself.
- This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.
#HeartFriendlyRecipe #GarlicGreens #Healthy #QuickRecipe
Green garlic chutney never ceases to delight me with its mild garlicky flavour and soothing green colour. This heart-friendly garlic greens have many health benefits as it is rich in iron, acts as antibiotic and also it boosts immunity.
How to make Green Garlic Coriander Chutney?
During winters, when the garlic greens are available in abundance, I use them to substitute garlic in almost every recipe like parathas, chutneys, subjis, dals, dips, salads, soups, savoury bakes and more. Most of the time, it’s straight from the garden, so fresh and tasting absolutely delectable that we end up relishing it with every meal.
This chutney recipe is simple to prepare using very few ingredients available in our pantry. It stays fresh for 4-5 days when stored in refrigerator. It can be used as a condiment to any dish in place of usual green chutney.
- Green Garlic Leaves – 1 cup, chopped (tender garlic bulbs can also be included)
- Fresh Coriander Leaves – a handful, chopped
- Green Chillies – 2 or 3 (as per taste)
- Lemon Juice – 1 tsp
- Salt to taste
- Wash and chop the green garlic leaves, its tender garlic bulbs, coriander and green chillies.
- Blend it into a smooth paste along with salt and lemon juice.
- Use 1 or 2 ice cubes instead of water to blend the chutney. This method
enhances the green colour in the chutney for a longer time.
- Transfer it to a clean and dry container and store it in fridge.
- Yummy and healthy green garlic chutney is ready in a jiffy!
- When green garlic leaves are not available, use garlic cloves and
increase the quantity of coriander.
- Growing your own garlic in your backyard or in a pot is an ideal option
to relish this healthy chutney frequently.
Besides its splendid history, rich culture and heritage, the most striking aspect of Rajasthan is its aromatic, colourful & delectable cuisine. ‘Dal Baati Churma’, one of the popular delicacies of Rajasthan…a wholesome trio…complete meal in itself, is a quintessential menu in all festivals and feasts.
How to make Dal Baati Churma?
Prepared using simple ingredients, this unique combo consists of flaky but soft baati, tangy & spicy mixed dal and partially sweetened churma. As baati and churma have long shelf life, they can be prepared in large batches and used along with other Rajasthani food variations.
Baati, round shaped bread is made using whole wheat flour, ghee, ajwain and salt. It is usually deep fried or baked or grilled and dipped in hot melted ghee before serving. The process of baking baati can be done over charcoal chula or in tandoor or in oven.
Here, I have mentioned both the ways of grilling of baatis in barbeque as well as baking it in oven. In winters, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colourful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves with scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish.
- Whole wheat flour – 1 cup
- Semolina / sooji – 1/4 cup
- Besan – 2 tbsp
- Ghee – 1/4 cup + required amount to dip baatis before serving
- Salt to taste
- Ajwain – 1/2 tsp
- Baking Powder – a pinch
- Milk- to knead
- Mix all the ingredients namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb. If it has some cracks, don’t worry as those cracks will help baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
- Preheat the oven at 180 deg C. Line the baking tray with baking sheet or grease it with any cooking medium. Place the baatis in rows with equal space between them so that they get baked evenly. Bake the baatis for 20 mins or till they turn golden in colour.
- Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat. Fill the bottom space of the apparatus with charcoal and ignite fire using a paper. Baatis require low to medium heat to get cooked evenly. So, wait for 2 or 3 mins to bring down the heat. Arrange the baatis on the grilling tray and keep it over the medium rack.
- Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool.
- Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.
- Chana Dal – ¼ cup
- Thuvar /Arhar Dal – ¼ cup
- Moong Dal – ¼ cup
- Urad Dal – ¼ cup
- Masoor Dal – 2 tbsp, splitted
- Turmeric Powder / Haldi – ¼ tsp
- Salt to taste
- Ginger – 1 tsp, grated
- Green Chillies – 1 tsp, finely chopped
- Dhaniya Powder – 1 tsp
- Amchoor Powder – 1 tsp
- Red chilly powder – 1/2 tsp
- Jeera – 1/2 tsp
- Hing – ¼ tsp
- Ghee – 2 tbsp
- Fresh Coriander Leaves- 2 tbsp, finely chopped
- Wash and soak the dals for 30 mins. Pressure cook the dals with haldi & salt till 4-5 whistles. Release the pressure and slightly mash the dals. Keep it aside.
- In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above-mentioned spices.
- Give a nice boil till the masala flavours gets incorporated with dal well. Switch off the flame.
- Garnish with fresh coriander leaves and serve hot with baati and churma.
- Whole Wheat Flour – 1 cup
- Semolina / Sooji – 1/4 cup
- Ghee – 1/4 cup
- Milk to knead
- Refined Oil – to deep fry
- Powdered Sugar – 1/4 cup (you can increase / decrease as per your taste)
- Elaichi Powder – 1/2 tsp
- Dry Fruits (Badam, Cashew, Raisins) – 1 tbsp each, finely sliced
- Mix all the ingredients namely flour, sooji, melted ghee and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take small lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre using your thumb. Keep it covered with a muslin cloth or a kitchen towel.
- In a kadai, heat refined oil. Deep fry the dough balls in low heat till it turns golden in colour. Let it cool.
- Using a mixer grinder, coarsely powder the deep-fried balls. Mix it with the powdered sugar, elaichi powder and sliced dry fruits. Churma is ready to be served with dal and baati.
- Churma can be made in large quantity and stored in air tight box for later use. It stays fresh for 3-4 days on kitchen shelf and more than a week when refrigerated.
- You can also steam the baatis slightly and deep fry them in low heat. Deep fried baatis has more shelf life than baked or grilled baatis.
- In mixed dal, you can add tomatoes instead of amchur powder to get tanginess and nice colour in the dal.
#IndianFlatBread #Palak #Paneer #Wholesome
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#Sundal #MarinaBeachSundal #Healthy #QuickRecipe #FestivalRecipe
Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a
scrumptious snack that takes me down the memory lane of relishing
this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.
How to make Thenga Manga Pattani Sundal?
Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.
- Dried yellow peas / Sukha Mattar – 1 cup
- Haldi – a pinch
- Salt to taste
- Refined oil – 2 tsp
- Mustard Seeds Rai – 1/4 tsp
- Asofoetida / Hing – a pinch
- Curry Patha – 3 or 4 leaves, torn into pieces
For Masala Paste
- Coconut – 1 tbsp, grated
- Green chilly – 1, small-sized
- Ginger- 1/4 inch piece
- Curry Leaves – 4 or 5 leaves
- Raw Green Mango – 1 tbsp, finely chopped
- Cucumber – 1 tbsp, finely chopped
- Carrot -1 tbsp, finely chopped
- Coconut – 1 tbsp, finely chopped
- Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
- Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
- Once the pressure gets released, drain the
water and let it cool.
- Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
- In a kadai heat oil, add rai and let it splutter.
- Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
- Add boiled dry yellow peas. Mix well, adjust the salt if required.
- Remove from flame. Let it cool for a minute.
- Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
- Take care not to overcook the dried peas as it may change the taste and texture of the recipe.
#Quickrecipe #Partysnack #Kid’srecipe #Partyappetizer
An interesting twist in the regular samosa recipe… A perfect crowd pleaser in your get-together / kid’s parties… Satisfies your sudden cravings for delectable snacks in the evenings.
How to prepare Pinwheel Samosa?
Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…It’s just rolling the dough, stuffing the filling, cutting into slices and deep frying…as Simple as that… Here, I have used the usual potato stuffing but you can fill with any stuffing as per your choice.
- All-purpose flour – 1 cup
- Sooji – 1 tbsp
- Ajwain – 1/2 tsp
- Salt to taste
- Oil – 1 tbsp + as required for deep frying
- Potato – 2 medium sized, boiled and mashed nicely
- Cumin / Jeera – 1/2 tsp
- Coriander Seeds / Dhaniya Seeds – 3/4 tsp, slightly crushed or pounded
- Ginger – 1/2 tsp, coarsely pounded
- Green Chilly – 1 medium sized, coarsely pounded
- Amchur Powder -1/4 tsp
- Salt to taste
- Oil – 2 tsp
- Fresh Dhaniya Leaves – 1 tbsp, finely chopped
For the binding paste
- All-purpose Flour – 1 tbsp
- Water enough to make a thick paste
- Mix all the dry ingredients given for dough like all-purpose flour, salt, ajwain and 1 tbsp of oil.
- knead well into a stiff dough. Keep it covered for 10 mins.
- In a kadai heat oil, add jeera and crushed dhaniya seeds. When the jeera splutters, add pounded ginger and green chilly and saute.
- Add mashed potato, salt, amchur powder, fresh dhaniya and mix well.
- Remove from flame and let it cool.
- Roll out a large lemon-sized dough into an oval shaped roti of about 1/2 mm thickness.
- Spread the potato stuffing evenly on the roti leaving just about 1/2-inch space at the corners.
- Roll the roti tightly from one end to another and slice it into 1-inch rounds/pinwheels.
- Mix 1 tbsp of all-purpose flour with enough water and make a thick paste. Gently dip the pinwheels in all-purpose flour paste so that the stuffing stays intact.
- Heat oil in a kadai and deep fry the pinwheels till golden in colour.
- Drain them in kitchen towel to remove excess oil if any.
- Serve pinwheel samosas hot with any chutney or sauce of your choice.
- Increase or decrease the spiciness as per your taste.
- You can substitute all-purpose flour with whole wheat flour too. In that case, add little bit more oil in the dough to make it crispy.
#Healthy #Idly #Fusion #Steamed
As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.
Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.
How to make Butter Idly?
Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.
- Idly Rice – 3 cups
- Poha – 2 cups
- Butter – 3/4 cup
- Methi Seeds – 2 tbsp
- Curd – 1/2 cup
- Salt to taste
- Soak idly rice and methi seeds separately for 4 – 5 hrs.
- Soak poha for just 12 hr before you start grinding the batter.
- First grind the soaked methi into a smooth paste with little amount of water.
- To that add soaked rice, poha and grind it into a fine batter.
- The consistency of the batter should be medium, neither too thin nor too thick.
- Add butter, curd, salt to the batter and grind it for a minute.
- Once the butter gets incorporated well with the batter, switch off the grinder.
- Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
- Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
- Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
- Serve hot with any spicy or tangy chutney of your choice.
- Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
- If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.
#Healthy…#Quickrecipe…#NoSugar #NoButter #NoGhee…
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