Bonda Morkuzhambu or Morkuzhambu with vada is a wonderful dish which is served with hot steaming rice. The morkuzhambu preparation is the same conventional way. For vada / bonda, we have to follow the same procedure of making medhuvada. The only additional step, is soaking the vada in warm water before immersing in morkuzhambu. I usually prepare this bonda morkuzhambu during festival days as we traditionally do the medhuvadai.

So lets see how to make this yummy bonda morkuzhambu now…

Video Making of Bonda Morkuzhambu Recipe | Morkuzhambu with Vada Recipe | Kalyana Mor Kuzhambu

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This is a South Indian Style Stuffed Seppankizhangu Leaves Fry where the tara root leaves are washed, stuffed with spice paste and roll the leaf, steam the rolled leaf, chop them and then stir-fry till they are crispy. This yummy Stuffed Seppankizhangu Leaves Fry can be served as a snack or as a poriyal with any South Indian rice / kuzhambu variety. There is a gujarati version of this recipe in which the spice paste has some more masalas. We can skip the steam cooking and directly fry in deep oil also.

I first heard from my close friend who started planting sprouted tara root in her backyard. She told that her relatives who live in manarkudi will make a crispy snack using the leaves. But that time I didn’t give a  try. But later another time, I happened to taste this delicious and crispy Stuffed Seppankizhangu Leaves Fry and she extended her courtesy to come to my home and guide me how to make this yummy Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry. She stood with me and explained step by step how to make the spread, how to cut the leaves and discard the stalk, roll the stuffed leaf and other procedures. I just followed her guidance and the recipe turns out a huge hit in my family.

We can either serve this Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry as a snack or we can serve with usual kuzhambu/rasam or any other Indian Rice Varieties.

Video Making of Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry

Notes:

1. After rolling the leaves, we can directly deep fry and then cut into pieces
2. If you like more masala, we can add garam masala to the spread paste.

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Malai Kulfi is a delicious ice cream that everyone relishes during the Summer season. Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream.

Kulfi is traditionally prepared by evaporating sweetened and flavored milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume is reduced by a half, thus thickening it. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavorings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen.

I have used unsweetened Khoya (Mawa) to the milk to enrich its flavor. We can also use milk powder or condensed milk instead of khoya. The milk boiling in low flame till 2/3rd of its quantity is evaporated is the key to this rich Kulfi. The boiling process is time consuming but not complicated so if we have patience to wait till the milk thickens then we will be thrilled to taste these yummy Malai Kulfi.

Video Making of Malai Kulfi

Notes:

1. We can alternate khoya with milk powder.
2. Always use thick whole milk for this recipe

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Thinking of Lemon Pickle, most of our mouth starts to drool. Thinking of Lemon pickle, we all know its fully loaded with lots of spice, salt and sesame oil along with hing. The salt and red chili powder added to cubed lemons makes it release more juice and makes the pickle yummy. This is the conventional way of making Lemon Juice. Here, I have given the recipe of Neer Elumichai Pickle which is the Juicy Lemon Pickle with Green Chili. Here for this Neer Elumichai, we need to add water to make it more juicer and for the spice instead of red chili powder, here green chillies give the spice. This Sour Lemon with Green Chili Pickle is another yummiest accompaniment for Curd Rice.

Most of Indians love pickles. South Indians love to have pickle with Curd Rice. North Indians love to have pickle with Paratha. Any pickles are always so mouth-watering and drooling. Like the spicy red color pickles, this Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle has also got a good shelf-life if properly used with dry spoon and placed in refrigerator.

Video Making of Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle

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Pakoda Kuzhambu is one of the popular and tasty kuzhambu variety in Chettinad Cuisine. Bengal gram dal with spices and onions are made into yummy and crispy pakodas which are then added to tangy and masala rich kuzhambu. A very mouth-watering kuzhambu variety which has to be mixed with hot steaming rice. Any stir-fry veggie would be a nice combination, but personally, I like serving this yummy kuzhambu with papad / fryums. We can also make pakodas like we normally do with gram flour, rice flour, onion and spices. But making pakodas with channa dal would be much crispier and tastier than using flour. We can make the kuzhambu and pakoda in parallel which will make the whole process easier and quicker. Now, lets see how to make this yummy Pakoda Kuzhambu..

Video Making of Pakoda Kuzhambu

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This is an easy homemade no churn Peppermint Chocolate Chip Ice Cream. This homemade recipe is just as good, if not better, than store bought ice cream. The fact that it’s homemade makes it feel even more special, and of course delicious. We can make this yummy Ice Cream with Fresh mint leaves but I have used Peppermint Essence.  The taste of the ice cream using fresh mint really is out of this world, so if you can get your hands on fresh mint, try using it for this ice cream. You can use any type of chocolate chip that you’d like for this (or even chop up some chocolate). This is very similar to a basic vanilla, except that you don’t use a vanilla bean, and you add mint extract (plus a few drops of green food coloring which is optional).

Video Making of Peppermint Chocolate Chips Ice Cream

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My first attempt of Butter Naan! Naan are always my favourite whenever I go to restaurants. Naan with Paneer Mutter Kurma is always a special combination. Today I have tried both the dishes and they turned out ultimately delicious. This version of Naan which I have given is without Yeast and I have used our normal tawa to cook the Naan and I bet, it tastes the same as the restaurants where they used to prepare naan with tandoori or oven and also it so soft and fluffy.  Try this No Yeast Garlic Naan on Tawa and share your comments!

Video Recipe of Making of No Yeast Garlic Naan on Tawa

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Onion Chutney is another wonderful South Indian Chutney Variety that goes well with Idli / dosa.  We have many different varieties of chutney. Generally I make onion chutney often than other varieties as i am a spice lover. There is a slight variation in this recipe, I have used baby onions instead of the whole onions. We can also use whole onions but shallots always has a special and unique taste.

For onion chutney, we can add a tomato or a pinch of tamarind to induce a little tanginess. My MIL used to add a tomato, but I always prefer to add tamarind. Both of variations tastes awesome and they are a perfect accompaniment for Idli / dosa. Try this version of Onion chutney (Vengaya Chutney) and share your comments! Also for other Chutney Varieties, please check here.

Video making of Onion Chutney | Vengaya Chutney

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Rajma Chawal (Kidney Beans Rice) is a famous North Indian (Punjabi) delicacy. The Red Kidney beans are cooked in a spicy gravy and served with steaming hot rice. Rajma gravy can also be served with Chapati/Roti also. A great lunchbox dish and kids will love this!!!  Rajma Chawal comes with rich carbohydrate and Protein. Rice is rich in carbohydrate and the Rajma (Kidney Beans) is rich in Protein. Make sure the rest of your kids lunch box contains plenty of fresh fruit and vegetables. A small green salad and some seasonal fruit would be ideal.

People usually love to eat Rajma masala with steamed rice or jeera rice but it also goes with naan, chapatis, phulkas, plain paratha, pudina paratha and also with tandooroi roties. You don’t need a side dish with rajma-chawal that means you don’t have to worry about cooking dals or other vegetables.You even don’t have to worry about chapatis.Just give a plate of steamed rice and pour over some rajma cooked in thick gravy and you have a complete meal. When you have rajma cooked in thick and tangy tomato gravy poured over hot steaming rice,its better than a seven course meal at a five star. Keep a cup of home-made dahi(curd) on the side and you will give a feel of paradise.

For more interesting Curries click here.

Video Making of Rajma Chawal | How to make Rajma Masala Curry

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Carrot halwa (Gajar Ka Halwa) is a wonderful dessert dish for any party. It is very delicious and will be liked by all people around the world. I prepared this tasteful dessert for a party where a Hungarian family (my son’s friends) came and they loved to eat this recipe. For every party i loved to prepare this dessert. Carrot halwa is easy to prepare and very delicious. Gajar Halwa can be served hot or cold.

The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, khoya, and ghee. The quantity and quality may vary according to personal taste. In the sugar free variant, sugar is excluded from the recipe. For cooking gajar ka halwa, a cooker or kadai is usually preferred.  Carrots must first be grated and then dried before cooking. The grated carrots are then put into a heated pan with a specific amount of milk or khoya and sugar. After stirring for 4–5 minutes, roughly chopped cashew nuts are added and 10–15 minutes later a specific amount of pure ghee is added as well. Finally, it is often served with a garnish of almonds and pistachios.

Variations

In the carrot-papaya halwa, equal amounts of carrot and papaya are used. First, a mixture of carrot and papaya scrapings is prepared. This mixture is fried in a kadai or a cooker with ghee for about 5 minutes. The rest of the process is same as the basic recipe. This recipe has become popular lately because papaya is added to it which provides a different flavor and taste compared to the regular gajar ka halwa. Red velvet carrot halwa is another famous variation of the gajar ka halwa. It is made by heating a comparatively large amount of milk cream along with carrots, sugar, rose water and saffron over low flame. Red velvet carrot halwa is also a very good source of Vitamin A and Calcium.

Other lesser-known variations include Carrot and beetroot halwa. In the carrot and beetroot halwa, grated beetroot is added to grated carrots and this mixture is heated in a kadai on a low flame and further a specific amount of mava and sugar per choice is added to it. After 30 minutes of stirring and cooking, carrot and beetroot halwa is ready to be served.

Video making of Carrot Halwa

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Moong Dal Halwa is a classic Indian Dessert. This halwa is a very popular Rajasthani delicacy. In each and every festivals of India, sweet dishes plays a very important role in every household. We all know that making Moong Dal Halwa is a very time-consuming and tiring process as it takes around 2-3 hours to make the authentic halwa, but this version of moong dal halwa is instant and we can finish in at-most 20 mins.

Once of my close friend in my apartment came down to my home and taught me how to make this instant version of Moong Dal Halwa. She always tell me that even before sleeping, sometimes, her daughter ask for halwa and she prepare it immediately. I was initially so surprised to hear that because as far as i know, this halwa is a complicated recipe and once i tried the conventional method but it didn’t turn out satisfactorily and so I didn’t publish at that time. But with this instant recipe, there is no hassle or tiring and the taste is exactly same as the conventional method.

Most of us are working women who don’t find time to make sweets using conventional method. Because of their complexity many of us have stopped making traditional sweets and started telling that we are in diet :-). Though this method is instant, it doesn’t include any canned or processed foods to make it quicker and hence we can trust and make this often. Also moong dal has lots of nutritional benefits and this is one way to make our kids consume moong dal.

Try this Instant Moong Dal Halwa and Im sure you will also appreciate how yummy this is and how quicker and less complicated. I extend special thanks to my friend who taught me this recipe. You can also try other Halwa varieties here.

Video Making of Instant Moong Dal Halwa 

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Oats Thepla / Oats chapati is a healthy Indian Bread. Chapati / Roti made of whole wheat is a healthy substitute for conventional rice. We all are more diet specific nowadays. To cut our daily calories, most of us are looking for healthy substitutes. Oats, Millets are some of the healthy alternatives. Instead of having plain chapati, we can mix oats, carrot, radish, grated cauliflower etc with wheat flour and knead it to chapati dough and make yummy and healthy chapati / thepla. This recipe explains how to make Oats Thepla / Oats Chapati with step by step photos. We can serve this Oats thepla with any veg gravies of our choice.

There can be multiple variation can also be tried, one such option is by adding Methi leaves to make it Oats Methi Thepla. This makes a great travel food. It indeed has high nutritional value as well.  It is cooked using combination of spices and flavors. These are healthy, filling and release energy which is beneficial. It is easy to make.

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Kadhi Pakora or Besan Ki Kadhi is one of the famous North Indian recipe, made with besan and dahi along with various spices and pakodas dipped in it. There are slight variations of this in different regions of Northern India. This Kadhi is served along with hot steaming rice. The crispy onion pakoras along with spicy dahi is a treat to our taste buds. Rajastani version of Kadhi doesn’t have pakoras it in. Its simple and plain curd curry along with Indian spices. Gujarati kadhi is spicy but has with a mild sweetness. The use of sugar/ jaggery makes this Gujarati kadhi different from other kadhis.

The pakoras for the kadhi can be made with onion, potato or methi. The popular variety of rajasthani kadhi is gatte ki kadhi. In this the dumplings are made of gram flour.Kadhi and rice or roti by itself makes a complete meal and you really don’t need an additional vegetable or curry to go with it.

I learnt how to make this yummy Kadhi Pakora from one of my dear friend in my apartment. She is so happy to come to my place and guide me to make this tasty  Kadhi Pakora for the first time. I also learnt how to make Instant Moong Dal Halwa from her. She is a Tamilian from Hyderabad. I even learnt how to make stuffed Seppangkizhangu leaves Fry

Video of Kadhi Pakora | Besan Ki Kadhi

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Lemon Rice is one of the conventional rice variety in Southern India. Very simple to make rice variety. Even a perfect Kids Lunch Box. Whenever I was out of ideas to pack my daughters lunch box, Lemon rice is always handy and we can make it almost in no time. Lemon rice with Brinjal Fry or Ladysfinger Fry is a great combo for Lunch box or even for our routine lunch. Even Potato Fry will taste perfect with Lemon rice. Even Plain lemon rice with Potato chips of fried papad is enough for a lazy day.

Instead of making the conventional Lemon rice, I tried adding masala once and my kids love it so much. We just need to fry some whole masala and make a powder and add it to lemon rice. Rest of the other procedures are similar to the conventional lemon rice. Adding masala gives a whole new aroma and flavor to the lemon rice. Some of you might like the conventional lemon rice only. But if you give it a try, I believe you will also like this Masala Lemon rice.

Generally, whenever I make Masala Lemon Rice, I also slice 4 brinjals and add turmeric and salt and allow it to sit for 10 mins and then i will shallow fry the brinjal slices and add it to the lemon rice. Biting fried brinjal pieces along with this Masala Lemon Rice is a real treat!

Video making of Masala Lemon Rice

You can also try other conventional South and North Indian Rice Varieties by clicking the link here.

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Horse gram or Kollu is a widely pulse consumed in South India. These pulse are rich in nutrients. We can make kollu soup or rasam or kollu podi for weight loss. My MIL makes paruppu podi with kollu as main ingredient. Horse Gram (Kollu), is one of the healthier legumes normally recommended as part of a iron rich diet. Sprouting the horsegram will enhance the protein content in it. We can make a perfect curry with Kollu. But for Kollu Rasam we can use the dry Horsegram.

For Kollu Rasam, we will use only the cooked Kollu Water instead of the pulse itself. We can use the cooked pulse. We can grind the cooked pulse and add it to rasam or we can use only the cooked water and use the cooked pulse to make sundal. Even we can just add pepper powder and salt to the cooked Kollu water and drink every day to shed weight.

Video making of Kollu Rasam | Horsegram Rasam

Below are few more Kollu (Horsegram) Recipes

1. Kollu Chutney
2. Kollu Podi
3. Kollu Masala Curry

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Falafel is a deep-fried ball or patty made from ground chickpeas, commonly served in a pita, which acts as a pocket. Falafel balls may also be eaten alone as a snack or served as part of assortment of appetizers. I first tasted last week in a Mediterranean Restaurants. The Falafel was served along with Pita pockets. It was so delicious and then one of my friend explained the ingredients and immediately decided to make it this week. This is such a delightful snack or appetizer.

Other than adding parsley, rest of the ingredients are so Indian and we will surely love this awesome snack. Generally falafel is served alone or inside the Pita Pockets. When it is served alone, generally falafel are served with either Tahini Sauce or Tazatziki sauce or even both. Tahini Sauce is made using toasted and ground sesame along with garlic, olive oil  and other spices. Tazatziki sauce on the other hand is made using grated cucumber along with yogurt, garlic, pepper powder and salt. This Tazatziki sauce is more like our cucumber raita with the only difference of adding garlic and olive oil.

This recipe is learnt from Tasty Vegetarian videos in Youtube. First time when I tried, I didn’t use Parsley. I got mixed comments in facebook. Some of them really loved my version of Falafel but many opposed as it is not an authentic way of making falafel. So I decided to learn the perfect way of making these yummy Falafel and eventually I saw Tasty Vegetarian version of making Falafel and made this snack and it turned out exactly how I tasted in the mediterranean restaurant.

Video Making of Falafel

You can also try other Indian Snacks and Chat Recipes.

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Nellikai Rasam | Amla Rasam | Gooseberry Rasam, a healthy, mildly spicy and tangy treat for our taste buds. Nellikai (Amla / Gooseberry) is so healthy and nutrition rich. In this tasty rasam, Nellikai (Amla / Gooseberry) are cooked along with tomato, pepper-cumin and other Indian spices, making this rasam simply superb. Doing Tomato Rasam and also sometimes lemon rasam is conventional for many of us. But sometimes we get bored of the regular food. Thats when our innovation and discovery skills gets freshen up.

My elder daughter loves rasam and hence I would make many different version of rasam like Brinjal rasam, Drumstick rasam, onion rasam and also some of the healthier rasam like Kandanthipili rasam, pepper rasam etc. You can see my collection of Rasam Varieties in this link. Like Kandanthipili rasam which is very good in curing body ache, pepper rasam in curing cold/congestion, this Nellikai (Goosebery/Amla) rasam  is a healthy variation to the regular rasam.

Gooseberry has lots of medicinal values in it. For maintaining blackness of hair, volume of hair our elders advice us to include Amla in our daily diet. The moment we think about gooseberry our tongue starts to drool. I used to bite raw gooseberry, though initially we feel the tanginess, and later if we sip water, the after taste of gooseberry would be so sweet. Conventionally Gooseberry pickle is one of the traditional pickle variety. We can make spicy or sour version of the gooseberry pickle. Also Nellikai pachadi is also one of the traditional food which is served with Poricha Kuzhambu.

With the natural tanginess of the gooseberry, we don’t need tamarind for this rasam. Gooseberry are de-seeded and ground along with green chili and ginger and then cooked with tomato along with pepper-cumin powder to make this mouth-watering Nellikai Rasam. Now lets see the video version of making this rasam!

Video Making of Nellikai Rasam | Gooseberry Rasam | Amla Rasam Recipe

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Sweet Aval or Aval jaggery or Sweet Poha is one of the simplest sweet dish and it is very instant too. Aval Jaggery is one of the most important neivedhyam dish for Krishna Jeyanthi / Gokulashtami. As per our tradition, Little Krishna always love to have this yummy dish and hence we offer this for Lord Krishna on this birthday. This dish is also healthy as aval and also jaggery is good for health.In my childhood, my mom used to make this as an evening snack when we return back from school. Lets see the simple steps to make this tasty dish!  For other Krishna Jayanthi Recipes click here.

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Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!

My MIL used to make thattai by soaking and grinding parboiled rice along with red chili powder, salt and hing. Since its made with parboiled rice we can’t keep it as an offering for festivals. Instead for a home snack, we can try that version of thatti too. As the spice is mainly red chili powder for parboiled rice thattai it will be more spicier than rice flour based thattai.

For other traditional snacks like ribbon pakoda, puzhungal arisi kai murukku, thenkuzhal and other snacks click here. There is also an Andhra Version of Thattai which they call as “Nippatulu” . For the festivals like Krishna jayanthi, Diwali, Karthigai Deepam etc we make this yummy and crispy Thattai.

Quicker Video Version of making of Thattai

Detailed video of Thattai

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Ulli Theeyal a famous kuzhambu variety in Kerala and some parts of kanyakumari district. Ulli Theeyal Kuzhambu which is a spice mixture of roasted coconut, coriander seeds and red chilli. The baby onion add unique taste to it. Traditionally a kerala recipe – Its called Theeyal since we are frying the coconut to the dark brown. For onion Sambar, we fry bengal gram dal along with coriander seeds, red chili, fenugreek seeds and pepper and then grind it along with freshly grated coconut and follow the rest of the sambar process.

The main difference between onion sambar and onion theeyal starts with the grinding ingredients. Here instead of bengal gram dal we are going to use urad dal. Also the freshly grated coconut is fried nicely till they are golden brown. The roasted coconut brings out a unique flavor and that is the main uniqueness of this recipe. The onions we use for this recipe are the shallots (baby onions) instead of the regular onions. We can also substitute onion with bittergourd.

Most of the times, only during weekends, we sit as a family and have a lunch or dinner together. Those moments are now becoming rare because of lots of commitments and responsibilities. So having a lunch or dinner together with friends or family, we should plan for some food that are classic. I always love to make onion sambar or Ulli Theeyal Recipe are my personal favourite. Everyone in my family loves it. I learnt this recipe from my MIL and atleast twice a month I would love to make this yummy mouth-watering Ulli Theeyal.

Video Version of Ulli Theeyal Recipe

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