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Boondi Laddu

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’.

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Badam and Makhana Milk Masala

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

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How to Steam the Sprouts | Steamed Sprouts

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.

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How to Grow Sprouts | Kabuli Chana Sprouts | Chickpeas 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
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Eggless Chocolate Walnut Brownie

Here is a simple, fail proof, No Butter, No Maida recipe for an Eggless Chocolate Walnut Brownie

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.

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Kootchulu | Fermented Rice Drink

#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.

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Lachha Paratha

#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.

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Paneer Butter Masala

#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.

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Pindi Chole

#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.

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Makkan Peda

#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!

How to make Makkan Peda?

The Arcot Makkan Peda has a close resemblance to Gulab Jamun but the dry fruit stuffing gives an edge to this Nawabi regal sweet. Ghee / butter
is added in the dough to get soft, melt-in-the-mouth, buttery texture. And that’s why the name ‘Makkan Peda’, I believe. The jamuns are slightly flattened to give the peda effect. In the original Arcot Makkan Peda, ghee is added in the sugar syrup also, to enhance the richness of the sweet. But in my version, I have skipped adding that.

Ingredients

  • Maida – 150 gm
  • Khoya / Mawa – 100 gm, unsweetened
  • Desi Ghee – 2 tbsp
  • Baking Soda – a pinch
  • Thick Curd – 1 tbsp
  • Sugar – 1 cup
  • Water – 3/4 cup
  • Elaichi powder – 1/2 tsp
  • Food colour – 2 or 3 drops (yellow or orange)
  • Dry Fruits – 1/4 cup (equal amount of cashew, badam, raisin,
    melon seeds)
  • Oil for deep frying

Method 

  • Chop dry fruits into fine pieces. Crumble or grate the khoya to remove lumps if any.
  • Mix maida, khoya, desi ghee, baking soda, curd into a soft dough.
  • Roll a small amount of dough to check, if it cracks then add little
    amount of milk and give a knead. Keep it covered for 10 mins.
  • In a pan, add sugar and water. Boil till the sugar gets dissolved. Add a spoon of milk to the syrup.
  • The dirt scum gets collected at the sides. Remove the dirt using the spoon.
  • Add elaichi powder and food colour. Boil the syrup for 5-8 mins in low flame. Switch off the flame.
  • When we add the jamun pedas, the syrup has to be hot but not boiling.
  • Grease your hands, take small lemon sized dough.
  • Roll it into smooth round, stuff it with a tsp of chopped dry fruits.
  • Flatten the jamuns slightly. Keep it covered in a plate.
  • Heat oil in a kadai. Keep the flame to medium-low.
  • Start frying jamuns 5 or 6 at a time till it is golden in colour.
  • Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough. 
  • Transfer the jamun pedas with the syrup to a flat-bottomed bowl in a single tier so that it gets soaked properly.
  • After 5-6 hrs of soaking, serve hot or chilled.

Notes

  • If the oil is very hot, inner layer of the jamun will remain uncooked. If the heat is low, jamuns would crack and the stuffing would come out. So, the right temperature of the oil should be maintained throughout while deep frying.

For more traditional Indian Sweets, plz checkout  Wheat HalwaBadam HalwaMalai KulfiOats Semiya Payasam, Mysore Pak.

Happy Cooking!

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Nellai’s Poori Khizhangu | Poori Masaal

#Comfortfood #Nellaicuisine

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.

How to make Nellai’s Poori Khizhangu?

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…

Ingredients

For Poori

  • 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

Method

For Poori

  • 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.

Notes

For Poori

  • 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!

Ingredients

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

Method

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.

Notes

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.    

For similar interesting recipe Laccha Paratha, Paneer Butter Masala, Pindi Chole, Dal Baati Churma, Palak Paneer Paratha, Butter Idly, Crème Anglaise with Caramalized Banana .

Happy Cooking!

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Oats Semiya Payasam | Kheer

#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.

How to make Oats Semiya Payasam | Kheer?

Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiya kheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.

Ingredients

  • Full Cream Milk – 2 ltrs
  • Semiya – 1/4 cup, roasted
  • Oats – 1/4 cup
  • Sugar -1/2 cup (or as per taste)
  • Cashew – 5 or 6, broken into pieces
  • Raisins – 10 to 15
  • Elaichi Powder – 1/4 tsp
  • Ghee – 1 tbsp

Method

  • Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
  • In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
  • Add roasted semiya, oats and simmer for few mins for it to get cooked well.
  • Add sugar and mix well. Keep scraping the sides of the vessel to mix
    the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
  • Add cashews, raisins, elaichi powder and mix well.
  • Remove from flame and serve either hot or cold.

For similar Indian Sweets, plz check Wheat HalwaMysore PakMakkan PedaMalai KulfiBadam Halwa.

Happy Cooking!

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Paanagam

#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.

How to make Paanagam?

Paanagam is a simple recipe that calls for few easily available things like jaggery, imli, ginger, tulsi and edible camphor. All these ingredients are loaded with anti-oxidant, anti-inflammatory properties that helps to boost our immunity, digestion and more.

This herbal drink can be frequently relished during vrat or fasting as it boosts our energy instantly. If serving in a get together or party, serve it cold or hot depending upon the weather.

Ingredients

  1. Tamarind / Imli – a small gooseberry-sized
  2. Jaggery – a large lemon-sized
  3. Dry Ginger / Saunth Powder – 1 tsp
  4. Elaichi Powder – 1/2 tsp
  5. Tulsi – 2 0r 3 leaves, crushed
  6. Edible Camphor – a small pinch (optional)

Method

  • Add 2 cups of water to the soaked imli and extract imli water.
  • Boil it for a minute or two along with jaggery.
  • Remove from flame and add powdered dry ginger, tulsi, elaichi powder and edible camphor. Adjust water as per the taste.
  • Serve hot or chilled.

Notes

  • Instead of imli, we can use lemon juice also, but I have followed the method that family follows over generations.

For more such refreshing recipes, plz checkout Minty Apple Cider Cooler, Kootchulu, Sugarcane and Kiwi Mocktail.

Happy Cooking!

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Poondu Vengaya Vatha Kuzhambu

#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.

There are many versions of this recipe ‘Poondu Vengaya Vatha Kuzhambu‘. Each one differs with the level of spiciness and the choice of veggies added to it. Traditionally, it is made with sundried black nightshade berries(manthakkali) or turkey berries(sundakkai). Veggies like brinjal, drumstick, onions, broad beans, garlic can also be added to give some variation to this sambar.

How to make Poondu Vengaya Vatha Kuzhambu?

Here, I have used shallots(vengayam) and garlic(poondu) in this recipe. The core ingredients are tamarind and sambar masala powder. Two quintessential ingredients arhar dal and coconut, that are present in most of the sambars are not needed in this recipe.

Ingredients

  1. Shallots – 1 cup, peeled
  2. Garlic – 10 to15 cloves, peeled
  3. Imli – medium lemon-sized
  4. Sambar Powder- 1 tbsp
  5. Rice Flour – 2 tsp
  6. Haldi – 1/4 tsp
  7. Jaggery – small gooseberry-sized
  8. Salt to taste
  9. Rai – 1/2 tsp
  10. Urad Dal – 1/4 tsp
  11. Methi Seeds – 1/4 tsp
  12. Red Chilly – 1 or 2, broken into pieces
  13. Curry Leaves- few leaves
  14. Oil – 2 tbsp (preferably til oil)

Method

  1. Soak imli in 2 cups of warm water for 15 minutes. Extract imli water.
  2. In a kadai, heat oil and add rai.
  3. When it splutters, add urad dal, methi seeds and roast till dal turns golden in colour.
  4. Add curry leaves, red chilly and saute for few seconds.
  5. Add shallots, garlic and saute till they are translucent.
  6. Now, add sambar powder and mix well.
  7. Pour in the prepared imli water and add haldi, salt, jaggery.
  8. Let it boil well for 3-4 minutes so that the raw flavour of imli gets reduced.
  9. Make a paste of rice flour with little amount of water and add it to the sambar.
  10. Let sambar boil for 2-3 minutes.
  11. Remove from flame and serve hot with steamed rice.
Poondu Vengaya Vatha Kuzhambu with thogaiyal rice, potato podimas and papad

Notes

  1. The best way to savour this sambar is to pair with thogaiyal rice, a simple curry of your choice and a papad.
  2. For sambar masala, you can either use the store-bought sambar powder or the freshly grounded one.

This podimas goes well with Urulai Kizhangu Podimas, Thenga Paruppu Thogaiyal.

For yet another interesting lunch combo, plz checkout Kambam Kanji with Madhura Kizhangu.

Happy Cooking!

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Urulai Kizhangu | Potato Podimas

#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.

Potato Podimas is mildly spiced, rich in flavours and tastes delectable. Most commonly, it forms a part of ‘South Indian Thali’ at restaurants or in household festival menu. It also pairs well with curd rice, sambar rice and rasam rice.

How to make Urulai Kizhangu | Potato Podimas?

We relish this Urulai Kizhangu (Potato) Podimas frequently as it can be prepared quickly and also goes well with many rice-based dishes that we like.

Podimas’ actually means, any boiled veggies mashed or coarsely crumbled and tempered with spices. Other than potatoes, you can use raw bananas, sweet potatoes, taro root(arbi) and yam. Since the uniqueness of any South Indian Subzi is using Coconut…this potato podimas also calls for generous amount of grated coconut.

Ingredients

  1. Potatoes – 2 or 3, medium sized
  2. Coconut – 2 tbsp, grated
  3. Green Chilly – 1 (or as per taste), cut into 1/2-inch pieces
  4. Ginger- 1 tsp, grated
  5. Curry Leaves – few leaves
  6. Rai – 1/2 tsp
  7. Urad Dal – 1/2 tsp
  8. Channa Dal – 1/2 tsp each
  9. Hing – 1/4 tsp
  10. Salt to taste
  11. Oil – 2 tsp (preferably coconut / til oil)
  12. Lemon Juice – 1 tsp (optional)

Method

  • Wash and cook potatoes till soft but firm. Peel and crumble them coarsely. You can also cut into cubes.
  • In a kadai, heat oil and add rai. When it splutters, add urad dal, channa dal and hing. Roast till it turns golden in colour.
  • Add ginger, green chillies, curry leaves. Saute for a minute.
  • Add the crumbled potatoes, salt and mix well. Keep the flame in medium heat to allow potato cubes get roasted slightly.
  • After a minute or two, remove from flame.
  • Add grated coconut and lemon juice
  • Mix well and serve hot with rice and any sambar or rasam.

Notes

  • Adding lemon juice is optional. If using, add it along with grated coconut at the end, after removing the podimas from flame.
  • Since it’s a No Onion, No Garlic recipe, it can be included in vrat menu too.

This podimas goes well with Poondu Vengaya Vathakuzhambu, Thenga Paruppu Thogaiyal.

For yet another interesting lunch combo, plz checkout Kambam Kanji with Madhura Kizhangu.

Happy Cooking!

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Brinjal Bajji | Vankaya Bajji

#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’

How to make Brinjal Bajji | Vankaya Bajji?

Bajjis can be made using various veggies and fruits like onions, raw banana, potato, carrot, capsicum, unripe green apple and more. Here, I have used the India’s King of Vegetables, ‘Brinjal’ for making bajjis (we call Vankaya in Telugu). These brinjal bajjis are light, crunchy…so gorgeous to look at and of course totally irresistible in taste.

You can choose any variety of brinjal to make bajji but it’s always good to use less seeded one. Preparation is very easy…thin slices of brinjals are coated evenly with spiced chickpea flour batter and deep-fried till golden in colour. You can also air fry this if want to avoid deep frying.

Ingredients

  1. Brinjal – 2 or 3, large in size, preferably less seeded variety
  2. Chickpea Flour / Besan – 1 cup
  3. Rice flour – 1/4 cup
  4. Haldi / Turmeric Powder – a pinch
  5. Red Chilly Powder – 1/2 tsp (or as per taste)
  6. Pepper Powder – 1/4 tsp
  7. Jeera – 1/2 tsp
  8. Hing / Asafoetida – a generous pinch
  9. Salt to taste
  10. Cooking Soda – a pinch (optional)
  11. Oil for deep frying

Method

  1. Wash and slice brinjals into thin circles. Immerse them
    in water to avoid any decolourization of brinjal until we use.
  2. Sieve besan and remove the lumps if any. Mix besan, rice flour, red chilly powder, salt, pepper powder, jeera, haldi, hing and cooking soda in a bowl.
  3. Heat oil for deep frying. Strain the brinjal slices from the water and keep it ready.
  4. When the oil is hot, take a tablespoon of hot oil and pour it over the besan mixture. This will make the bajjis crispy.
  5. Add required amount of water and mix it well to form a fine paste of dosa-batter consistency.
  6. Keep the flame in medium-hot mode. Gently dip the brinjal slices into the batter. The slices should be evenly coated with the batter.
  7. Deep fry till golden in colour.
  8. Drain the bajjis in kitchen tissue to remove excess oil.
  9. Serve hot with any chutney or sauce.

For similar snacks recipe, plz checkout Pinwheel SamosaThenga Manga Pattani Sundal.

Happy Cooking!

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Puliyotharai Gojju | Pulikaachal

#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.

Puliyotharai rice goes well with Avial

Ingredients

  1. Tamarind / Imli – a small orange-sized, appr 150g
  2. Sesame / Til – 1/3 cup
  3. Turmeric powder / Haldi – 1/2 tsp
  4. Jaggery / Gud – a small-lemon sized
  5. Salt to taste
  6. Desi ghee – 1 tbsp

For Tadka

  1. Sesame / Til Oil – 3/4 cup
  2. Mustard Seeds / Rai – 1 tsp
  3. Urad Dal – 1 tsp
  4. Channa Dal – 2 tsp
  5. Fenugreek / Methi Seeds – 3/4 tsp
  6. Red Chilly – 6 or 8 nos
  7. Groundnut – a handful, roasted and peeled
  8. Sesame Seeds / Til – 2 tsp
  9. Curry Leaves – 2 twigs, torn into pieces
  10. Asafoetida / Hing- 1 1/2 tsp

For Puliyotharai Masala

  1. Red Chilly – 10 nos
  2. Urad Dal – 2 tsp
  3. Channa Dal – 1 tbsp
  4. Fenugreek / Methi Seeds – 3/4 tsp
  5. Coriander / Dhania Seeds – 3 tbsp
Dry roasted sesame seeds
Tadka
After adding imli water
Puliyotharai in the making..

Method

  • 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.
Puliyotharai Gojju ready to be mixed with rice
Gojju with steamed rice

Notes

  • 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.
Delectable Puliyotharai!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal , Nellai Milagai Podi, Puzhimilagai, Getti chutney, Curry Leaves Spice Paste.

Happy Cooking!

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Nellai Milagai Podi | Idly Podi

#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.

Ingredients

  • 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

Method

  • 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.

Notes

  • 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.
Mini Uttappams smeared with Idly Podi..best for tiffin box!
Idlies smeared generously with Milagai Podi…awesome tiffin & travel food option!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Chia Seeds Idly Powder, Poondu Vengaya Vathakuzhambu, Puzhimilagai, Kambam Kanji with Madhura Kizhangu, Getti chutney.

Happy Cooking!

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Puzhimilagai | Green Chilly Pickle

#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.

Ingredients

  • 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

Method

  • 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.

Notes

  1. This recipe stays fresh for 1 or 2 months at room temperature and more if it is stored in fridge.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyGreen Garlic Coriander ChutneyGetti chutney.

Happy Cooking!

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Thengai Paruppu Thogaiyal | Coconut Dal Chutney

#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!

Ingredients

  1. Coconut -1 cup, grated
  2. Thuvar / Arhar dal – 2 tbsp
  3. Red Chillies – 2 or 3 (as per taste)
  4. Curry Leaves – few twigs
  5. Salt – to taste
  6. Hing – 1/4 tsp
  7. Oil – 1 tsp (preferably coconut oil)

Method

  1. 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. 
  2. 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.
  3. Serve it with hot plain rice with a dollop of ghee / sesame oil.

Notes

  1. If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
  2. Instead of arhar dal, we can use moong dal and yellow channa dal too.

For more delicious chutney recipes, plz check out Green Garlic Coriander ChutneyChia Seeds ChutneyPuzhimilagaiGetti chutney.

Happy Cooking!

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Getti Chutney | Restaurant Style Thick Coconut Chutney

#Authentic #GettiChutney #MortarPestle #SouthIndianFood

Getti Chutney Grounded in Mortar & Pestle

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.

Ingredients

  1. Coconut / Nariyal – 1 cup, grated
  2. Roasted Chana – 1 1/2 tbsp
  3. Green Chillies – 2 or 3 (as per the taste), chopped
  4. Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
  5. Salt to taste

For Tadka

  1. Oil – 1 tsp (preferably sesame / til oil)
  2. Rai – 1/4 tsp
  3. Urad dhal – 1/4 tsp
  4. Hing – a pinch
  5. Curry Leaves – few leaves, torn into pieces
  6. Red chilly- 1, broken into 2 and deseeded

Method

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.
Getti Chutney Grounded in Mixer Grinder

 Tadka

  • 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.

 Notes

  • 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.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyPuzhimilagaiGreen Garlic Coriander Chutney.

Happy Cooking!

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Green Garlic Coriander Chutney

#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.

Ingredients

  1. Green Garlic Leaves – 1 cup, chopped (tender garlic bulbs can also be included)
  2. Fresh Coriander Leaves – a handful, chopped
  3. Green Chillies – 2 or 3 (as per taste)
  4. Lemon Juice – 1 tsp
  5. Salt to taste

Method

  • 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!

Notes

  • 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.

For more delicious chutney recipes, plz check out Thenga Paruppu Thogaiyal, Chia Seeds Chutney, Puzhimilagai, Getti chutney.


Happy Cooking! 

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Dal Baati Churma

 #Traditional #WholesomeFood #RajasthaniCuisine

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

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.

Baati in BBQ

Ingredients

  1. Whole wheat flour – 1 cup
  2. Semolina / sooji – 1/4 cup
  3. Besan – 2 tbsp
  4. Ghee – 1/4 cup + required amount to dip baatis before serving
  5. Salt to taste
  6. Ajwain – 1/2 tsp
  7. Baking Powder – a pinch
  8. Milk- to knead

Method

  • 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.
Baati – Baked Version

In Oven:

  • 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. 
Baati – Grilled in BBQ

In BBQ:

  • 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.

Mixed Dal

Ingredients

  1. Chana Dal – ¼ cup
  2. Thuvar /Arhar Dal – ¼ cup
  3. Moong Dal – ¼ cup
  4. Urad Dal – ¼ cup
  5. Masoor Dal – 2 tbsp, splitted
  6. Turmeric Powder / Haldi – ¼ tsp
  7. Salt to taste
  8. Ginger – 1 tsp, grated
  9. Green Chillies – 1 tsp, finely chopped
  10. Dhaniya Powder – 1 tsp
  11. Amchoor Powder – 1 tsp
  12. Red chilly powder – 1/2 tsp
  13. Jeera – 1/2 tsp
  14. Hing – ¼ tsp
  15. Ghee – 2 tbsp
  16. Fresh Coriander Leaves- 2 tbsp, finely chopped

Method

  • 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.

Churma

Ingredients

  1. Whole Wheat Flour – 1 cup
  2. Semolina / Sooji – 1/4 cup
  3. Ghee – 1/4 cup
  4. Milk to knead
  5. Refined Oil – to deep fry
  6. Powdered Sugar – 1/4 cup (you can increase / decrease as per your taste)
  7. Elaichi Powder – 1/2 tsp
  8. Dry Fruits (Badam, Cashew, Raisins) – 1 tbsp each, finely sliced

Method

  • 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.

Notes

  • 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. 

For more interesting recipes, plz checkout Laccha ParathaPindi Chole Palak Paneer Paratha.

Happy Cooking!

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Palak Paneer Paratha | Spinach Cottage Cheese Stuffed Indian Bread

#IndianFlatBread #Palak #Paneer #Wholesome

A scrumptious paratha with the wonderful blend of ‘Palak and Paneer’. When the paratha is loaded with two superfoods, ‘Palak and Paneer’ it becomes a wholesome food providing good amount of proteins, vitamins, calcium and more.

How to make Palak Paneer Paratha?

This paratha is prepared by kneading whole wheat flour with palak puree and then stuffed with spiced paneer filling. A power packed breakfast option that keeps your tummy happy till the next meal. Moreover, it’s a good way of making fussy kids eat greens like palak and an excellent tiffin option too.

Ingredients  

For Dough

  1. Whole Wheat Flour / Aata – 1 cup
  2. Spinach / Palak Puree – 1/2 cup
  3. Carrom Seeds / Ajwain – 1/2 tsp
  4. Oil – 1 tbsp
  5. Salt to taste
  6. Water to knead

For Stuffing

  1. Cottage Cheese / Paneer – 1/2 cup, grated or crumbled
  2. Onion – 1 small sized, finely chopped
  3. Garlic – 2 cloves, finely chopped
  4. Green Chilly – 1 medium, finely chopped
  5. Fresh Coriander – 2 tbsp, finely chopped
  6. Jeera Powder – 1/2 tsp
  7. Garam Masala – 1/4 tsp
  8. Salt to taste
  9. Oil – 1 tbsp + as required for cooking the parathas

Method

  • Wash Palak well and make puree by adding little amount of
    water.
  • In a large bowl, add flour, ajwain, oil and salt. Mix well
    till it resembles like bread crumbs. Add palak puree and knead well into a soft dough. If required sprinkle water while kneading. Keep it covered for 15 mins.
  • To prepare the filling: Heat oil and saute finely chopped
    garlic, green chillies.
  • Add onion, salt and saute till it turns golden in
    colour.
  • Add jeera powder, garam masala powder and finely chopped
    fresh coriander leaves. Mix well and switch off the flame.
  • Take lemon-sized dough and roll it into small circle. Place a
    tbsp amount of filling and bring together the edges and roll it into a paratha.
  • Cook the paratha on a hot tava with a tsp of oil till they
    are well roasted.
  • Serve them hot with a pickle of your choice and curd.

For more interesting recipes, plz checkout Laccha Paratha, Pindi Chole , Dal Baati Churma.

Happy Cooking!

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Thenga Manga Pattani Sundal

#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.

Ingredients

  1. Dried yellow peas / Sukha Mattar – 1 cup
  2. Haldi – a pinch
  3. Salt to taste

For Tadka

  1. Refined oil – 2 tsp
  2. Mustard Seeds Rai – 1/4 tsp
  3. Asofoetida / Hing – a pinch
  4. Curry Patha – 3 or 4 leaves, torn into pieces

For Masala Paste

  1. Coconut – 1 tbsp, grated
  2. Green chilly – 1, small-sized
  3. Ginger- 1/4 inch piece
  4. Curry Leaves – 4 or 5 leaves

For Garnishing

  1. Raw Green Mango – 1 tbsp, finely chopped
  2. Cucumber – 1 tbsp, finely chopped
  3. Carrot -1 tbsp, finely chopped
  4. Coconut – 1 tbsp, finely chopped

Method

  1. Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
  2. Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
  3. Once the pressure gets released, drain the
    water and let it cool.
  4. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  5. In a kadai heat oil, add rai and let it splutter.
  6. Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
  7. Add boiled dry yellow peas. Mix well, adjust the salt if required.
  8. Remove from flame. Let it cool for a minute.
  9. Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot. 

Notes

  • Take care not to overcook the dried peas as it may change the taste and texture of the recipe.

For more salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Gado Gado, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

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Pinwheel Samosa

#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.

Ingredients

For dough

  1. All-purpose flour – 1 cup
  2. Sooji – 1 tbsp
  3. Ajwain – 1/2 tsp
  4. Salt to taste
  5. Oil – 1 tbsp + as required for deep frying

For Stuffing

  1. Potato – 2 medium sized, boiled and mashed nicely
  2. Cumin / Jeera – 1/2 tsp
  3. Coriander Seeds / Dhaniya Seeds – 3/4 tsp, slightly crushed or pounded
  4. Ginger – 1/2 tsp, coarsely pounded
  5. Green Chilly – 1 medium sized, coarsely pounded
  6. Amchur Powder -1/4 tsp
  7. Salt to taste
  8. Oil – 2 tsp
  9. Fresh Dhaniya Leaves – 1 tbsp, finely chopped

For the binding paste

  1. All-purpose Flour – 1 tbsp
  2. Water enough to make a thick paste

Method

  1. Mix all the dry ingredients given for dough like all-purpose flour, salt, ajwain and 1 tbsp of oil.
  2. knead well into a stiff dough. Keep it covered for 10 mins.
  3. In a kadai heat oil, add jeera and crushed dhaniya seeds. When the jeera splutters, add pounded ginger and green chilly and saute.
  4. Add mashed potato, salt, amchur powder, fresh dhaniya and mix well.
  5. Remove from flame and let it cool.
  6. Roll out a large lemon-sized dough into an oval shaped roti of about 1/2 mm thickness.
  7. Spread the potato stuffing evenly on the roti leaving just about 1/2-inch space at the corners. 
  8. Roll the roti tightly from one end to another and slice it into 1-inch rounds/pinwheels. 
  9. 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. 
  10. Heat oil in a kadai and deep fry the pinwheels till golden in colour.
  11. Drain them in kitchen towel to remove excess oil if any. 
  12. Serve pinwheel samosas hot with any chutney or sauce of your choice.

Notes

  1. Increase or decrease the spiciness as per your taste.
  2. 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.

For similar snacks recipe, plz checkout Brinjal Bajji, Thenga Manga Pattani Sundal.

Happy Cooking!

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Butter Idly

#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.

Ingredients

  1. Idly Rice – 3 cups
  2. Poha – 2 cups
  3. Butter – 3/4 cup
  4. Methi Seeds – 2 tbsp
  5. Curd – 1/2 cup
  6. Salt to taste

Method

  1. Soak idly rice and methi seeds separately for 4 – 5 hrs.
  2. Soak poha for just 12 hr before you start grinding the batter.
  3. First grind the soaked methi into a smooth paste with little amount of water.
  4. To that add soaked rice, poha and grind it into a fine batter.
  5. The consistency of the batter should be medium, neither too thin nor too thick.
  6. Add butter, curd, salt to the batter and grind it for a minute.
  7. Once the butter gets incorporated well with the batter, switch off the grinder.
  8. Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
  9. Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
  10. Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
  11. Serve hot with any spicy or tangy chutney of your choice.

Notes

  1. 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.
  2. 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.

For interesting tiffin recipes, plz checkout Poori Masaal, Palak Paneer Paratha.

Happy Cooking!

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Almond Chia Seeds Laddu

#Healthy…#Quickrecipe…#NoSugar #NoButter #NoGhee…

In this a no-fuss laddu recipe, I have used Organic Raw Chia Seeds from Lvya that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber with antioxidant properties.

I have roasted the almonds to enhance their flavour and crunchiness. Dates and raisins are used for sweetening the dessert. They also add to the health quotient of the recipe and act as a good binding agent while shaping laddus. Chia seeds can be used raw and gets powdered well along with badams.

Ingredients 

  1. Almonds/Badams – 1/4 cup
  2. LYVA’s Organic Chia Seeds – 1/4 cup
  3. Raisins/Kishmish – 1/8 cup, finely chopped
  4. Dates – 4 nos deseeded, finely chopped
  5. Elaichi Powder – a pinch

Method 

  • Dry roast badams in medium flame and keep tossing them to avoid burning. Roast till they emit nice aroma and are light golden in colour. You can also blanch and peel badams before roasting as per your preferences. 
  • In a mixer jar, add badams and chia seeds together and pulse them into a coarse powder. 
  • Add finely chopped dates, raisins and elaichi powder. Pulse till the ingredients get mixed well and form a dough-like consistency. 
  • Divide the dough into equal parts and shape them into laddus. 
  • These badam chia seeds laddus stays good for about 10 days at room temperature.

P.S – Product Review of Lyva Naturally Organic Raw Chia Seeds for www.goindiaorganic.com

My feedback for Lyva Naturally Organic Raw Chia Seeds

1. Lyva’s Organic Raw Chia Seeds, a plant-based superfood is rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber. This naturally gluten-free chia seeds has antioxidant properties also.

2. Colour and Texture: Lyva’s Chia Seeds are tiny in size, similar to basil seeds. When soaked in wet ingredients, it swells up and has a gel-like texture. It looks black and white in colour.

3. Taste and flavour: Chia seeds are well-known for their versatility that makes us to incorporate them in our daily food easily. It tastes dry, crunchy and nutty just like poppy or sesame seeds. When soaked in liquid, it tastes soft and sweet. It has a subtle nutty flavour that makes the dish more interesting.

4. Packaging and Shelf Life: These high-quality Chia seeds are pesticides-free and dirt-free. They are neatly packed in a zip lock pack that retains the freshness of the product intact. The nutrition information and suggestions for use mentioned on the pack helps the users to know its benefits well. As per the expiry date mentioned on the pack, it has a shelf life of 2 years. So, the product can be refrigerated and used as and when required.

5. Health benefits: It is highly recommended to include Chia seeds in our daily food as it helps to boost energy, reduce weight, reduce inflammation and high cholesterol etc.

6. Culinary Uses: Lyva Organic Raw Chia Seeds can be used in raw or soaked or grounded form in the dishes. They can be included in salads, soups, smoothies, juices, curries, chutneys, cakes or desserts and more.

7. Daily consumption of about a tablespoon of Lyva Organic Raw Chia Seeds in our food helps us to lead a healthy life.

Click the following links for recipes using BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’ and Lyva Naturally Organic Raw Chia Seeds..

Click the following links for recipes using BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’ and Lyva Naturally Organic Raw Chia Seeds..

Black Chick Peas and Corn Salad with ACV Dressing

Chia Seeds Idly powder/ Milagai Podi

Chia Seeds Chutney

Minty Apple Cider Cooler

Cold Cucumber Mint Soup with Chia Seeds

Mixed Fruit Salad with Chia Seeds

Eggless Basil Mayonnaise using Apple Cider

Happy Cooking!

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Black Chick Peas and Corn Salad with ACV Dressing

#OilFree #Vegan

A wholesome salad, so refreshing to relish at any time of the day! Loaded with proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, it tastes delicious, crisp and crunchy with subtle tanginess.

How to make Black Chick Peas and Corn Salad with ACV Dressing?

This power-packed salad calls for boiled black chickpeas, boiled potatoes, blanched corn and carrot, cubed cucumber, a hint of fresh basil leaves and a unique dressing with BRAGG’s Organic Raw ACV that renders sharp, distinct flavour and slight tanginess to the salad.

It can be munched as a snack as such or can be included in breakfast or in lunch. It is a smart pick to make kid’s lunch box, more colourful and healthier. A great option to serve in parties or get-together as it can be stuffed or filled in canapés and rolls, etc.

Ingredients

  1. Black Chickpeas / kala Chana – 1/2 cup
  2. Sweet Corn – 1/2 cup, blanched
  3. Potatoes – 1/4 cup, peeled, finely cubed
  4. Carrot – 1/4 cup, finely cubed
  5. Cucumber – 1/4 cup, finely cubed
  6. Fresh Basil Leaves – 2 tsp, finely chopped
  7. BRAGG’s Organic Apple Cider Vinegar – 1 tsp
  8. Salt and pepper to taste

Method

  1. Soak black chickpeas overnight and cook them with salt in pressure cooker for 5-6 whistles. Drain and let them cool.
  2. Boil finely chopped potatoes. Drain excess water and let it cool. The chickpeas and potatoes should be soft but firm in shape.
  3. Blanch Sweet corn.
  4. Carrots can be added either raw or blanched. I have used finely chopped raw carrots.
  5. Mix a tsp of BRAGG’s Organic Raw Apple Cider Vinegar, salt and pepper in a bowl.
  6. In a large bowl, mix boiled chickpeas, sweet corn, potatoes, carrot, fresh basil leaves and drizzle the ACV dressing over the salad.
  7. Toss it well and serve.

P.S – Product Review of BRAGG’s Organic Raw ACV for www.goindiaorganic.com

My feedback for BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’

1. BRAGG’s Apple Cider Vinegar, made by fermenting organically grown apples is a raw, unfiltered, unpasteurized, Non-GMO, kosher, certified organic by organic certifiers and naturally gluten-free vinegar.

2. Flavour: It has a strong, distinctive flavour which makes the dish that much more appetizing.

3. Taste: It tastes sour due to the fermentation of sugars in apples that gets converted to acetic acid, the main component in BRAGG’s ACV.

4. Colour and Texture: It is golden in colour and has a cloudy residue at the bottom of the bottle as it contains ‘The Mother’ of vinegar, naturally formed strand-like protein enzymes and good bacteria. As per the instructions mentioned by the company, shake the bottle well before using.

5. Packaging and Shelf Life: The nutrition facts and directions for use mentioned on BRAGG’s ACV bottle help the users to know its benefits well. It has a shelf life of more than 5 years as per the expiry date mentioned. It needs no refrigeration as it is diluted to 5% acidity.

6. Health benefits: It has antioxidant, anti-viral, anti-bacterial and anti-fungal properties. Moreover, it is rich in vitamins and minerals like acetic acid, folic acid, potassium, etc. It is highly recommended for boosting energy, detoxification, reducing weight, lowering blood pressure and cholesterol, strengthening immune system, improving digestion and more.

7. Culinary uses: Enhances flavour and taste in the dishes like salads, soups, health drinks, juices, smoothies, curries, cakes or desserts, dips, sauces, etc while making them more appetizing and healthier.

8. Other uses: A great pick for soothing irritated skin, hair conditioning, toning, removing warts and moles, curing insect bites etc.

Click the following links for recipes using BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’ and Lyva Naturally Organic Raw Chia Seeds..

Chia Seeds Idly powder | Milagai Podi

Chia Seeds Chutney

Minty Apple Cider Cooler

Cold Cucumber Mint Soup with Chia Seeds

Eggless Basil Mayonnaise using Apple Cider

Almond Chia Seeds Laddu

Happy Cooking!

Posted on 2 Comments

Chia Seeds Idly powder | Milagai Podi

Idly powder/ Milagai Podi is a quintessential condiment in every South Indian household. It is made in bulk quantity and relished on a daily basis.

The usual version of idly powder has black urad dal, chana dal, sesame seeds, red chillies, hing and curry leaves. But here, in order to incorporate a superfood in my daily menu, I have used Organic Raw Chia Seeds in place of sesame seeds. Chia Seeds are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber and enhances the nutrient content of the dish greatly. The Milagai Podi can be prepared in bulk and stored in air-tight box for good about 2-3 months. Commonly, idly powder is mixed with sesame / til oil and consumed in the form of a paste as an accompaniment to tiffin varieties. Another interesting way is to smear the podi paste on idly or dosa. This is an ideal option for tiffin box or for packed travel food as the podi and oil coated tiffin stays fresh for a long time.

Ingredients

  • Black urad dal – 1 cup, splitted
  • Chana dal – ½ cup
  • Raw chia seeds – ¼ cup
  • Dry red chilies – 25 to 30 nos
  • Asafoetida / Hing- 2 to 3 tsp
  • Curry leaves- 2 to 6 twigs, torn into pieces
  • Salt to taste
  • Sugar – ½ tsp (optional)
  • cooking oil – 1 to 2 tsp (Preferably sesame oil)

Method

  • Roast black urad dal, chana dal, dry red chilies and curry leaves one by one with little amount of oil till they are crisp and golden in colour.
  • Chia seeds can be grounded raw (Grounded form of raw chia seeds helps in the optimal absorption of nutrients in our body).
  • Bring the roasted ingredients to room temperature.
  • Grind it into a coarse powder along with chia seeds, asafoetida, sugar and salt.
  • Transfer it to a large bowl and mix well.
  • Store it in an air-tight container to keep the flavours intact.
  • Relish this podi with idly, dosa and upma varieties.

Notes

  • Few interesting ways of using this podi…
  • For preparing podi idly, make a paste of Chia seeds Idly powder with oil/ghee and smear it on both the sides of idly. Serve hot with curd.
  • For onion podi dosa, sprinkle a tsp of Chia seeds Idly powder and chopped onion over the dosa on one side. Flip and toast both the sides till golden.
  • To have it along with plain idly, dosa or upma, just mix the required amount of Chia seeds Idly powder with sesame oil/desi ghee and relish.

For more recipes with Chia Seeds, plz checkout Almond Chia Seeds Laddu, Cold Cucumber Mint Soup with Chia Seeds.

Happy Cooking!

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Cold Cucumber Mint Soup with Chia Seeds

Soups are always nutritious and instantly rejuvenates us… A delicately flavoured soup enriches our body and our soul altogether…

This is a quick and frequently made soup at my home in summers. Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!

The recipe calls for:

Cucumber that acts as a cooling agent in warm summer days…

Mint to elevate the flavour and a refreshing taste,

Potato and Onion to thicken the soup (Onions, again enhances the flavour)

Rice Stock that acts as the base of the soup and as a natural body coolant.

Raw Apple Cider Vinegar that instantly peps up the flavour of the soup distinctively.  

Chia Seeds a superfood (that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber) to make it a nutrients-rich recipe.

This delicious soup can be relished at any time of the day be it in mid-morning or afternoon…it’s a great pick to serve in parties as it can be made in advance and chilled in fridge.

Cold Cucumber Mint Soup with Chia Seeds

A simple, nourishing soup that is so refreshing to beat the summer heat…Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!
Prep Time10 mins
Cook Time10 mins
For Preparing Rice Stock30 mins
Total Time50 mins
Course: Soup
Cuisine: Fusion, Indian
Keyword: Chia Seeds, Cold Cucumber Mint Soup, Cold Soup, Healthy, Summer Cooler
Servings: 6 people
Author: Delicious Galore

Equipment

  • Deep-bottomed Vessel / Pressure Cooker
  • Blender

Ingredients

  • 2 cups Cucumber peeled and cubed
  • 1 medium sized Onion finely chopped
  • 1 small sized Potato peeled and boiled
  • 10-12 Fresh Mint Leaves torn into pieces
  • 2 tsp Chia Seeds
  • ½ tsp Apple Cider Vinegar or as per your taste
  • Salt & pepper to taste
  • 2 tsp Butter
  • 3 cups Rice stock

Instructions

  • Soak raw chia seeds in enough water for 3-4 hours.
  • To prepare rice stock – In a deep bottomed vessel, boil 1 cup of rice in 9-10 cups of water in slow flame (you can opt for pressure cooking also). Let it cool and strain the stock. Keep it refrigerated till use.
  • Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and saute for a minute till a nice minty flavour emits.
  • Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper.
  • Mix well till everything gets incorporated well and the soup looks smooth and lump-free.