I used to get Sweet Puffs whenever I go to Iyengar Bakery in chennai. I love the sweet puffs so much. The coconut with tutti frutti melt in the mouth and its a great feeling. As kids we love to eat Veg Puff which will be crunchy and spicy and more appetizing. Most of us prefer veg puff to sweet puff. But, when I attempted to make this Sweet Puff, its a surprise that all of my family loved it so much and I keep seeing them sneaking inside the pyrex where I stored the Eggless Tutti Frutti Buns and all of a sudden its empty 🙂 I’m so happy that even my husband who won’t take any bakery or sweets also loved it so much. Now I started making this at least once in couple of months. I don’t want to do make it so often that they lost interest in them :-).
There are 2 steps in making this Eggless Tutti Frutti Buns. First, we need to prepare the dough and keep it aside for it to rise. Second, we need to prepare the filling. I used the desiccated coconut but we can use the freshly grated coconut too. We don’t actually need to cook the filling. But if the sugar crystals you use, is big, then I would like to add the coconut and sugar and heat it a while so that the sugar gets melted and combined with the coconut and then we can switch off the flame and add the tutti fruit and honey and give a good mix.
Making bun is same like making Paratha / Poli, except, that we don’t need to roll the bun again after filling. Also I would like to mention that we can make this same buns with whole wheat instead of maida. Maida / all purpose flour is generally used for any cakes/buns, but now most of us are cautious about calories, so if you want to avoid maida, use whole wheat flour or you can mix 1 portion of maida with 1 portion of all purpose flour.
Pineapple is widely used in preparing dishes. There are some delicious recipes with Pineapple like Pineapple Kesari and Pineapple Rasam. One another popular recipe is this Gojju/gravy. Gojju is like a curry but thicker and is served in small quantities as a little side dish to eat with hot rice. We can also make Gojju with vegetables like Brinjal, bitter gourd etc.
Pineapple Gojju or Pineapple Menaskai is a popular curry variety from Karnataka Cuisine. It is called ” Menaskai ” in South Karnataka. This Pineapple Gojju a combination of Sweet, Sour and Spicy taste in a single curry. This is a festive dish and served during weddings and other celebrations . A nice comfort food and was excellent for a change of flavor. Its best served as a side dish to rasam or can we mixed with hot steaming rice. Even it would be a perfect accompaniment for Roti.
Video Making of Pineapple Gojju | Pineapple Menaskai
We can make many variations of Pulao. SweetCorn Methi Pulao is one such variety. Methi leaves added in Pulao and Biriyani gives a wonderful flavour to the dish. Sweet corn along with methi, together with spices makes this Pulao very scrumptious. This Sweet Corn Methi Pulao is one of the best dish for any parties or occasions. We can serve this yummy pulao with any raitha of our choice. Cucumber raitha is my choice. But conventional onion raitha would also be perfect. Or we can also serve this Pulao with any dal varieties. Lets see how to make this quick and tasty pulao…
Video making of Sweet Corn Methi Pulao | Corn Methi Pulav
Mango moorkuzhambu (Mambazha Mor Kuzhambu) is my childhood favourite. My mom used to make this during mango season. You dont feel the sweetness of the mango in the kuzhambu as the sweetness will be removed when you boil the mango. But you can very much identify the mango smell in the kuzhambu. If you are a moorkuzhambu lover then you can very much try mango moorkuzhambu as this is a right season for mango.!.
You can make this kuzhambu in two methods. One by frying the red chilli, fenugeek seeds and grind it with coconut. The second method is by grinding the coconut with green chilli, redchilli. I have given the first method below.
Video Making of Mambazha moorkuzhambu | Mango Moorkuzhambu
Chickpeas is rich in protein and a very healthy pulse. Apart from usual sundal, we can add chickpeas to sambar, kuzhambu etc. This is one simple sambar variety resembles much as vathakuzhambu served in marriages but with only one twist of adding mashed dal. So we can follow the same vathakuzhambu method but with extra ingredients such as chickpeas and dal. Also the seasoning ingredients will add a extra flavor to the dish.
Most of us frequently make Chole Masala, Chana Pulao, Chickpeas Salad etc. In addition to these regular recipes with chickpeas, I love to make Chickpeas Dosai,Chickpeas and coriander Soup and Falafel. My MIL makes this regularly and she calls this another version of vathakuzhambu. Generally in vathaluzhambu we don’t add toor dal and also we won’t use coconut.
Try this version of Chickpeas Sambar and share your experience!
Video Making of Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம், a very traditional Payasam we make for most festivals and auspicious occasions. The recipe which I have shared here is my MIL’s favorite. As she is from Nagercoil, she uses coconut more than my mom. My mom used to make this same moongdal Payasam except using coconut milk. She cook the cooked dal with jaggery and once the payasam gets cooled, she adds the boiled and cooled milk. That version is also simple and tasty. Adding coconut milk absolutely adds more flavor to the paysam.
We can follow the same procedure and make Kadala Paruppu Payasam which is as delicious as this Moongdhal Payasam. I use store bought coconut milk. But making coconut milk at home is the best option. The place where I stay, I don’t get fresh coconut, sometimes even if I get fresh coconut, when I grind it, Im not getting tasty coconut milk and hence I started getting canned coconut milk. But If you are in a place where you have access to fresh coconut, I would surely suggest you to get that and grate the coconut and grind it with warm water and grind it to paste and squeeze it to get thick coconut milk. Again add the squeezed coconut to the grinder and add 2 cups of warm water and grind it to get thin coconut milk. Use the thin and thick coconut milk to make this moongdhal payasam.
Video making of Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
Quick and easy to make Bombay chutney (Besan Chutney), is served as an accompaniment for Idli/Dosa and even for Roti’s. Most of us often make Sambar or Chutney to go with Idli/Dosa but sometimes, we also want something different or unique to serve with our traditional breakfast dishes. This Bombay chutney would be a perfect side dish. This easy and tasty besan flour chutney is prepared with onions, tomatoes, green chilli, besan flour, lemon, turmeric powder, etc.
Whenever, I make this yummy Besan Chutney, I will make thin consistency to be served with Idli / Dosa. If I make for Roti, I will make it thick in consistency. I have also seen some of the NorthIndians add potatoes also in this chutney, but it feel it will be more like our poori masala and so I prefer to make this simple only with onion and tomato. Also, in this Bombay Chutney, I won’t add any masala, its just the spice from the green chili.
Video Making of Bombay Chutney Recipe | Besan Chutney Recipe
Bombay Chutney Recipe | Besan Chutney Recipe
Other Yummy Sidedishes for Idli / Dosa / Idiyappam you can try:
Kesari is one of the easiest sweet dish which we can prepare quickly. Rava Kesari is one of the conventional dish the SouthIndians , especially Tamilians make Kesari when they have any special events or guests. Any unplanned visitor, first thing goes to our mind is Semolina and next thing is gram flour. Bajji and Kesari are the two dishes that comes to our mind as they are much simpler, yet tastier. There are lot of variations or varieties we can bring in to kesari. We can make kesari using wheat flour. This is also one of the easiest kesari variety. Everyone would have a good stock of wheat flour at home. Generally we make kesari with sugar. But, this time, to make this dish more healthier, I have used jaggery along with wheat flour. Now, lets see how to make this healthy Wheat Flour Kesari (Godhumai Mavu Vella Kesari).
This is a famous recipe of Meenakshi Ammal in “Samithu Par” book. Im always intrigued by the depth of knowledge in cooking by Meenakshi Ammal. I have all of her 3 books when I got newly married. This Sampangi Pitlai is also from her book. I just followed the recipe word to word and presented her in this recipe.
I learnt the recipes of Pavakkai (Bittergourd) Pitlai and Binjal pitlai from my MIL. We can make Pitlai consistency either thin or thick. Generally Binjal Pitai is made thick to serve as an accompaniment. But Bittergourd Pitlai is made like sambar so that we can mix with hot steaming rice just like sambar. Both in pavakkai Pitlai or Binjal Pitlai, there is only one vegetable. But the main difference I see here in Sampangi Pitlai is a mix of 5 different veggies.
Not sure why the name of this recipe is “Sampangi Pitlai” . I guess sampangi means, mixed veggies. Here, in this Pitlai recipe, we are going to use 5 veggies. As Meenakshi mami specified in her book, I used Drumstick, Avarakkai (Flat beans), Snake Gourd (Pudalangai), Potato, Brinjal. Also mami mentioned in the book that Drumstick is mandatory veggie for this Pitlai.
Also, generally, for Pitlai, my MIL would grind Coriander seeds, urad dal, chana dal, pepper, red chili and few fenugreek seeds. But here, its only urad dal, pepper and red chili. My kids love this Sampangi Pitali so much and they are asking me to make it more often. Try this recipe and share your comments!
Video Making of Sampangi Pitlai | Mixed Vegetable Pitlai
Urad Dal Poori, also called Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. Its often served with Potato Baji and Curd. In the conventional poori, we use only whole wheat flour, but here in Bedmi Puri, in addition to whole wheat flour, we are going to use urad dal also. This poori is also referred as bedmi Kachori, Urad Dal Kachori.
First we need to soak split urad dal for 5-6 hours and then grind it to paste and then add the paste to the wheat flour and along with spices and knead it to dough and then make poori with that dough. This is one method of making Bedmi Poori. Other way is to cook the ground urad dal paste and cook till it crumbles more like our paruppu usili. Then use that crumbled urad dal as a filling inside the poori and deep fry the pooris’. I have used the first method which is easy and it doesn’t go wrong. Also the taste is awesome.
Urad dal is rich in fibre, both soluble and insoluble, which is known improve our digestion. Rich in protein, fat and carbohydrates, urad dal is brimming with many health benefits.
Bedmi Puri | Urad Dal Poori
Bedmi Puri’s are irresistible. Urad dal add extra flavor to the conventional Puri. The puffy pooris are made with wheat flour, urad dal and spices. It is also known as bedai poori or Urad dal poori in many parts of North India.
1/2 Cup Split Urad Dal (1 Cup – 250ml)
2 Cups Wheat Flour
2 Tablespoon Semolina (Sooji / Rava)
2 Green Chili
1" Piece Ginger
1 Teaspoon Red Chili Powder
1 Teaspoon Coriander Powder
1 Teaspoon Fennel Powder
To taste Salt
a Pinch Asafoetida (Asafetida / Hing)
For Deep Frying Oil
Wash & Soak split Urad Dal for 5-6 hours
Drain water from Urad Dal and take it to mixer jar. Add green chili, ginger and grind it to a coarse paste
In a mixing bowl, take wheat flour, sooji, urad dal paste, red chili, coriander powder, salt, hing, fennel powder and give a good mix
Then sprinkle water little by little and knead it to a dough
Now make gooseberry size balls out of the dough. Dust each dough ball with flour and roll it into slightly thick poori
Heat oil in a pan for deep frying pooris’. Gently drop each rolled poori inside the oil and deep fry the puri till its puffed and then flip and cook till the bubble ceases and then gently take it out of the oil and place it on a paper towel to drain excess oil. Repeat the step and deep fry the rest of the pooris’
Serve the delicious Bedmi Puri with Aloo Subzi and enjoy your breakfast
Method:
Wash & Soak Urad dal for 5-6 hours
2. Drain water from soaked Urad dal and take it to mixer jar. Add Green Chili, Ginger and Grind it to coarse paste and set it aside
3. In a mixing bowl, add wheat flour along with ground Urad dal paste along sooji, with red chili powder, coriander powder, fennel powder, salt, hing and give a good mix
4. Then sprinkle water little by little and knead it to a dough.
5. Now make gooseberry size balls out of the dough. Take each dough ball, dust with flour and roll into small but slightly thick puri.
6. Heat oil in a pan. When the oil is hot, gently drop rolled puri and deep fry the puri till its puffed and then flip it to other side and cook till the bubble ceases and then gently take out the cooked puffed puri and place it in paper towel to drain excess oil. Repeat this step and fry the rest of the puris.
7. Serve the yummy Bedmi Puri (Urad dal Poori) with Aloo Subzi and enjoy your breakfast!
Postpartum Balanced Diet – For Digestion For New Moms, its a tradition in Southern India to prepare a marundhu called Prasava Legiyum. This legiyum has lots of nutrition packed ingredients that helps the New Mom’s in digesting their food. Some food the mom’s take might not get along with the baby while they are still feeding the baby. So this legiyum helps the mom to digest their food so that the baby feels good with the mom’s milk. Thats the main reason, we have a tradition to follow a balanced diet postpartum.
But now doctors are not recommending the diet we followed for years. My mom strictly followed the Pathiya Samayal (Postpartum balanced diet). I believe that these strict diet are surely having a positive effect on new mom. But again, its individual belief and trust. Its always good to get organic ingredients just to make sure we have good quality ingredients to make this Legiyum. Whatever the mom eat’s its going to directly impact the babies if they are breast fed. So more care has to taken to prepare balanced diet. But no need for second thought on this Legiyum. The ingredients we are using is quite available in all of our pantry and we know its nutritional benefits too.
Along with the Ingredients, I specified here, we also use “Parangi Pattai”, “adhimadhuram (licorice). Some of the these ingredients are hard to get outside India, so I have given with the ingredients that are usually available anywhere so that the New mom’s around the world can really get benefitted with this Legiyum. This legiyum, not only for new moms’, its good for everyone. After eating heavy food, sometimes we feel so full and feel like its not getting digested, so at those time, if we have this legiyum, we can take a small gooseberry size legiyum and consume for easing the digestion.
If you are interested in Postpartum recipes, there few recipes listed in
Prasava Legiyam | Postpartum Balanced Diet For Digestion | Marundhu for New Moms
Postpartum Balanced Diet – For Digestion For New Moms, its a tradition in Southern India to prepare a marundhu called Prasava Legiyum.
100 gms Coriander Seeds
25 gms Cumin Seeds
25 gms Pepper
10 gms Dry / Fresh Ginger
50 gms Ajwain / Omam
4 Pieces Cardamom
15 gms Arisi Thipili / Long Pepper
a Pinch Nutmeg
1 Tablespoon Turmeric Powder
1.5 Measure Grated Jaggery * (For 1 Measure of ground paste, we need to take 1.5 measure of Grated Jaggery)
1/4 Cup Ghee / Sesame Oil
First gather all the ingredients other than jaggery and ghee and add water and soak it together for 2 days. Keep the soaked container in refrigerator for 2 days
After 2 nights , take out soaked container from refrigerator and using a ladle or spoon take the ingredients and add it to mixer jar. Do not discard the soaked water. We can use it for grinding the soaked ingredients and even for cooking.
Grind all the soaked ingredients to a coarse paste. Add the soaked water and grind it. Let the consistency be thin as we need to cook it first before adding jaggery. Also let the paste be coarse. If the paste is smooth, cooking with jaggery makes it chewy
Once the paste is ready, measure the paste. I got 2 full cups of the ground paste. For 1 measure of the paste, we need to take 1.5 measures of grated jaggery. For example, if you get 2 cups of ground paste, we need to use 3 cups of Grated Jaggery.
Take the grated jaggery in a sauce pan, add 1/2 cup of water and allow the jaggery to melt completely.
Heat another pan, add the ground spice paste. If the paste is thick, add a cup of water. We can use the leftover soaked water also. Keep the flame in low and cook the ground paste for about 5 minutes
Then strain the jaggery juice and add it to the pan. Now the legiyum mixture will become diluted again. Cook the legiyum till it becomes thick like a porridge
When the legiyum becomes like a porridge consistency, add ghee and again cook in low flame till it becomes more thicker like a pudding consistency. Switch off the flame. Instead of ghee, we can also use sesame oil. Sesame oil and ghee both helps to cool down the stomach.
Store the Prasava Legiyum in air-tight container and refrigerate to retain the freshness. New mom’s can take a small gooseberry size legiyum after they eat which will help in digestion. In fact its not only for new mom, its very good for digestion for anyone.
Method:
First gather all the ingredients other than jaggery and ghee and add water and soak it together for 2 days. Keep the soaked container in refrigerator for 2 days
2. After 2 nights , take out soaked container from refrigerator and using a ladle or spoon take the ingredients and add it to mixer jar. Do not discard the soaked water. We can use it for grinding the soaked ingredients and even for cooking. Grind all the soaked ingredients to a coarse paste. Add the soaked water and grind it. Let the consistency be thin as we need to cook it first before adding jaggery. Also let the paste be coarse. If the paste is smooth, cooking with jaggery makes it chewy
3. Once the paste is ready, measure the paste. I got 2 full cups of the ground paste. For 1 measure of the paste, we need to take 1.5 measures of grated jaggery. For example, if you get 2 cups of ground paste, we need to use 3 cups of Grated Jaggery. Take the grated jaggery in a sauce pan, add 1/2 cup of water and allow the jaggery to melt completely.
4. Heat another pan, add the ground spice paste. If the paste is thick, add a cup of water. We can use the leftover soaked water also. Keep the flame in low and cook the ground paste for about 5 minutes
5. Then strain the jaggery juice and add it to the pan. Now the legiyum mixture will become diluted again. Cook the legiyum till it becomes thick like a porridge
6. When the legiyum becomes like a porridge consistency, add ghee and again cook in low flame till it becomes more thicker like a pudding consistency. Switch off the flame. Instead of ghee, we can also use sesame oil. Sesame oil and ghee both helps to cool down the stomach.
7. Store the Prasava Legiyum in air-tight container and refrigerate to retain the freshness. New mom’s can take a small gooseberry size legiyum after they eat which will help in digestion. In fact its not only for new mom, its very good for digestion for anyone.
Raw Mango Rasam | Mangai Rasam, a very flavorful, Rasam variety, I make during Raw Mango Season. Sometimes, for get-together parties, I love to make this Rasam. This rasam is not only unique but also so yummy and mouth-watering. There are lots of variation we can bring in to this rasam. I like a simple way of making just like the Lemon Rasam I always make.
Once, I tasted this Raw Mango Rasam in my friend’s place who is from Andhra. She made it in totally a different way. She didn’t use any dal, but she has used tamarind, rasam powder and that version also tasted so good. So, as I have told earlier, we can play around with this rasam with any combination and yet its so drooling even to think of this rasam. Also any rasam variety can be served in a cup after a heavy meal which helps in digestion.
Spicy and Tangy rasam with a dominant flavor of Raw Mango. You can either serve it as an appetizer or serve it with Rice
3 Tablespoon Moong Dal
1/2 Raw Mango, Sliced
1/4 Teaspoon Turmeric Powder
To taste Salt
1 Tablespoon Grated Jaggery
2 Tablespoon Chopped Coriander Leaves
1 Tomato, Chopped
For Tempering
2 Tablespoon Ghee
1 Teaspoon Mustard Seeds
Few Curry Leaves
5 Green chili, Slit
2" Piece Ginger, Crushed
2 Piece Red Chili, Broken
Take moong dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles.
Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan
Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger
Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir. Add this tempering mixture to the mashed dal and raw mango mixture
Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil
Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off. It’s optional.
Method with Step by Step Pictures
Take moong dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles.
2. Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan
3. Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger. Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir.
4. Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil. Add this tempering mixture to the mashed dal and raw mango mixture
5. Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off. It’s optional.
6. Serve the delicious Rasam with hot steaming rice or serve as a Soup and enjoy this wonderful Rasam
Bread Murukku, is a quick and easy snack using bread and besan flour. An instant murukku variety to surprise your family. It’s very easy to make as we don’t need any grinding as we usually require for other murukku varieties. Even beginners can make it and surprise the family. Whenever we have any leftover bread, we can try making this recipe using the same. Bread murruku with a hot tea or coffee, a wonderful combination for a nice evening.
It’s a bliss to make a crunchy and tasty snack with easily available ingredients in the kitchen and it’s liked and appreciated by the family
Bread Murukku, is a quick and easy snack using bread and besan flour. An instant murukku variety to surprise your family. Bread murruku with a hot tea or coffee, a wonderful combination for a nice evening.
1 cup Besan Flour (1 cup = 250 ml)
0.5 cup Rice Flour
10 Bread Slices
1 tsp Red Chili Powder
1 pinch Asafoetida (Asafetida / Hing)
To Taste Salt
For Frying Oil
Remove the corners of bread and soak the bread slices in water and immediately take out and squeeze out the water.
In a bowl add gram flour and rice flour and mix well
Add the squeezed bread slices to the flour and add red chilli powder, hing and salt and knead it to a nice and soft dough. Add 1 tablespoon of hot oil to the dough and mix well
Heat oil in a pan. for frying the murukku. Meanwhile take the press and one-star mould and grease the inner side of the mould with oil and take 1 handfull of murukku dough and insert it to the mould and cover it with the press. (refer the step by step pictures below)
When the oil is hot enough, gently squeeze the dough to form small murukku in oil. Fry the murukku in medium flame on both the sides till they become golden brown and becomes crispy. Remove the murukku and place it in paper towel to drain the excess oil.
Remove the corners of bread and soak the bread slices in water and immediately take out and squeeze out the water. In a bowl add gram flour and rice flour and mix well
Add the squeezed bread slices to the flour and add red chilli powder, hing and salt and knead it to a nice and soft dough. Add 1 tablespoon of hot oil to the dough and mix well
Heat oil in a pan. for frying the murukku. Meanwhile take the press and one-star mould and grease the inner side of the mould with oil and take 1 handfull of murukku dough and insert it to the mould and cover it with the press. When the oil is hot enough, gently squeeze the dough to form small murukku in oil. Fry the murukku in medium flame on both the sides till they become golden brown and becomes crispy. Remove the murukku and place it in paper towel to drain the excess oil. Repeat this step for the rest of dough
Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon. The Chenai (Suran) is pressured cooked with Chenna Dal and further cooked in the Tamarind Juice along with Green Chili and Ginger. Finally it seasoned with coconut and lemon Juice. Chenai (Elephant Yum) is a common vegetable in Tamil Nadu.
This is one of the cheap vegetable and can be stored for many days without refrigeration. If Yum is not cooked properly, then it may give the itching sensation in your inner mouth. It also gives the itching sensation when you cut this vegetable. Apply some oil in your hand to prevent this. But this is very tasty vegetable and many recipes can be made out of it.
Senai Kadi (Chenai Kadi) / ElephantYam Stew
Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon.
250 grams Chenai (Yam)
3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) (We can also use moong dal or thuvar dal instead.)
1 inch Ginger
3 Green Chili
1/2 Lemon
Small Gooseberry size Tamarind
To Taste Salt
A Pinch Turmeric
For Seasoning
1/2 tsp Mustard Seeds
Few Curry Leaves
1 tbsp Coconut Oil
Soak the tamarind in water for 5 minutes and extract the juice.
Chop the chenai (Yam) into small cubes. Take the chopped chenai and channa dal in a vessel. Add water to soak the chenai and add a pinch of turmeric and take this to the pressure cooker.
Pressure cook the channa dhal along with chenai and keep it aside. Give minimum 3 whistles for Chenai to cook in the pressure cooker.
Pour the oil in the pan and add the mustard seeds. Once the mustard seeds starts to sputter add green chillies and crushed ginger and fry for 10 seconds
Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind juice. Then add the cooked dhal and chenai in a pan and mix well and allow it to boil in medium flame for 5 minutes
Add the grated cocunut and switch off the flame. Allow the mixture to cool for sometime and then add lemon juice to adjust the taste.
The scrumptious Chenai (Yam) Kadi is ready to serve with hot rice and a spoon of ghee
You can also try the below recipes made using Yum (Senai)
Soak the tamarind in water for 5 minutes and extract the juice.
Chop the chenai into small cubes. Take the chopped chenai and channa dal in a vessel. Add water to soak the chenai and add a pinch of turmeric and take this to the pressure cooker.
Pressure cook the channa dhal along with chenai and keep it aside. Give minimum 3 whistles for Chenai to cook in the pressure cooker.
Pour the oil in the pan and add the mustard seeds. Once the mustard seeds starts to sputter add green chillies and crushed ginger and fry for 10 seconds
Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind juice. Then add the cooked dhal and chenai in a pan and mix well and allow it to boil in medium flame for 5 minutes
Add the grated cocunut and switch off the flame. Allow the mixture to cool for sometime and then add lemon juice to adjust the taste.
The scrumptious Chenai (Yam) Kadi is ready to serve with hot rice and a spoon of ghee
Potato roasts are always our favorite. Baby potato roast are even more special and yummy. A very simple and easy recipe, yet so delicious. This can be made in many methods depending on the spices that we add in the roast. Simple method can be just frying the baby potato’s with Sambar Powder. In this recipe, i have used freshly ground masala to increase the texture, taste and flavor. Spice lovers can increase the spice in this recipe, I have used less spice, instead I have used paprika powder to get a nice texture. I prefer Paprika Powder as it gives nice red color, but the spice is very less.
Potato Fry is a very common recipe in most of Indian Kitchen. Its one stir-fry that goes well with many dishes. Its a perfect accompaniment not only for Rice varieties but also for Indian Flat bread like Naan, Roti etc. For any variety rice like Lemon rice, Coconut rice, Tomato Rice also any kuzhambu/sambar varieties like Sambar, and also for Roti, Poori, naan, this Potato Fry is an universal accompaniment.
We all know how kids love potato. Starting from toddlers till adults everyone are great fan of potato. Potato in any form is a favorite food for most of us. We can bring in any variations and still Potato will be a mouth-watering dish.
You may also want to try other Potato based curries/fries
Spicy Baby Potato Fry, is one of the simplest, yet tastiest recipe which can be prepared in no time. It tastes very yummy not only with rice but also with any Indian Flat Bread like Roti, Naan etc.
1/2 Kg Potato
1/2 Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder (We can use Paprika Powder)
Salt (As Needed)
3 Tablespoon Oil
Ingredients for Grinding
1 Teaspoon Urad Dal
1 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Teaspoon Coriander Seeds
1 Red Chili
1 Teaspoon Cumin Seeds
1 Teaspoon Peppercorns
For Tempering
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
a Pinch Asafoetida (Asafetida / Hing)
Dry roast the grinding ingredients in a pan and cool them and grind it to a nice powder. I love to use freshly ground spice as it will give a nice flavour to the dish, but this step is optional. You can very well use any spice powders or Sambar powder and skip this step
Boil the baby potatoes and peel them and keep it ready. You can cook it in pressure cooker allowing it for 1 whistle. Don’t overcook the potatoes and it may tend to break while tossing with spices.
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add hing and fry for a second. Add turmeric powder and add boiled potatoes and toss them once.
Now add the freshly ground spices to the pan and toss the potatoes so that the spice gets evenly coated in each baby potato. Keep the flame very low and sprinkle a teaspoon of oil and roast it nicely. Do not close the pan with the lid as the steam make the potatoes to become mushy. Try not to use spatula as it may break the potatoes.
Garnish the roasted yummy baby potato roast with fried onions and serve with any rice varieties or even with chapati
Dry roast the grinding ingredients in a pan and cool them and grind it to a nice powder. I love to use freshly ground spice as it will give a nice flavour to the dish, but this step is optional. You can very well use any spice powders or Sambar powder and skip this step
Boil the baby potatoes and peel them and keep it ready. You can cook it in pressure cooker allowing it for 1 whistle. Don’t overcook the potatoes and it may tend to break while tossing with spices.
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add hing and fry for a second. Add turmeric powder and add boiled potatoes and toss them once.
Now add the freshly ground spices to the pan and toss the potatoes so that the spice gets evenly coated in each baby potato. Keep the flame very low and sprinkle a teaspoon of oil and roast it nicely. Do not close the pan with the lid as the steam make the potatoes to become mushy. Try not to use spatula as it may break the potatoes.
Garnish the roasted yummy baby potato roast with fried onions and serve with any rice varieties or even with chapati
Yellow Peas chaat, Peas sundal are so popular especially in Southern part of India. It’s very popular in the Chennai Beaches. We love eating hot and steaming peas masala chaat in the breezy air. I have seen how they serve, first in a bowl, they add broken samosa and then on top of it they add this masala gravy and garnish with fresh onions, coriander leaves etc. Such a mouthwatering chaat is nutrition rich too as we are using dried peas which are rich in dietary fiber and proteins. Making this nutritional rich White Peas Masala Gravy / Yellow Peas Masala Chaat at home gives us a benefit of intaking such healthy chaat in the evening and also its more hygienic. The consistency of this chaat is little watery that would be the ultimate. This chaat is lip smacking, perfect for the evening snack or also can be served as a side dish for roti/poori.
Yellow Peas Masala Chaat / White Peas Masala Gravy / White Peas Masala Gravy Chaat
Beach Sundal, Beach Pattani (Peas) gravy are very popular India. We love eating hot and steaming peas masala in the breezy air. I have seen how they serve, first in a bowl, they add broken samosa and then on top of it they add this masala gravy and garnish with fresh onions, coriander leaves etc. Such a mouthwatering chaat is nutrition rich too as we are using dried peas which are rich in dietary fiber and proteins.
1 cup Dried Yellow Peas (1 cup = 250 ml)
1 Onion (finely chopped)
2 Tomato (finely chopped)
1/2 tbsp Ginger (Chopped)
1/2 tbsp Garlic (Chopped)
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
1/2 tsp Peper Powder
1/2 tsp Garam Masala Powder
To Taste Salt
For Garnishing Coriander Leaves
1 tbsp Sev
For Seasoning
2 tbsp Cooking Oil
1 tsp Mustard Seeds
1 tsp Fennel Seeds
Wash and Soak the Dried Yellow Peas and set it aside overnight or for atleast 12 hours.
Drain the water. Add Fresh water to soak the peas along with salt and pressure cook it allowing for 5-6 whistles
Heat oil in a heavy bottomed pan. Add mustard seeds and allow it to sputter, then add fennel seeds. To this now add chopped ginger & garlic and saute for a minute
Then add finely chopped onions and saute till the onions turn transparent. Then add chopped tomato
After adding tomato, add salt that is required for this dish along with red chii powder, coriander powder and turmeric powder and mix everything well. Allow the tomatoes to cook till it gets mushy
Then, add cooked peas and mix well. Add 2 cups of water and stir well. Keep the flame low and allow the peas to cook in low flame for 10-12 minutes. The peas will absorb the masala and the gravy thickens a bit. We need little watery consistency for this recipe
After 10 minutes, add pepper powder, garam masala and stir well and switch off the flame. Finally garnish with coriander leaves. Just before serving, garnish with freshly chopped onions along with coriander leaves and sev
The delicious Street Side Style White Peas Masala Gravy ready to serve!
You can additionally add a teaspoon of lemon juice to enhance the taste.
Method:
Wash and Soak the Dried Yellow Peas and set it aside overnight or for atleast 12 hours. Next morning, drain the water. Add Fresh water to soak the peas along with salt and pressure cook it allowing for 5-6 whistles or till it gets nicely soft and mushy
Heat oil in a heavy bottomed pan. Add mustard seeds and allow it to sputter, then add fennel seeds. To this now add chopped ginger & garlic and saute for a minute
Then add finely chopped onions and saute till the onions turn transparent. Then add chopped tomato
After adding tomato, add salt that is required for this dish along with red chili powder, coriander powder and turmeric powder and mix everything well. Allow the tomatoes to cook till it gets mushy.
Then, add cooked peas and mix well. Add 2 cups of water and stir well. Keep the flame low and allow the peas to cook in low flame for 10-12 minutes. The peas will absorb the masala and the gravy thickens a bit. We need little watery consistency for this recipe
After 10 minutes, add pepper powder, garam masala and stir well and switch off the flame. Finally garnish with coriander leaves. Just before serving, garnish with freshly chopped onions along with coriander leaves and sev
The delicious Street Side Style White Peas Masala Gravy ready to serve!
Street Side Style White Peas Masala Gravy | White Peas Masala Gravy Chaat
Couple of days before, I posted in my FB page asking people to share some recipes that uses Radish & its Greens. Comments Poured immediately and i was so happy to see such responses and the variety of recipes shared. Now i have multiple recipes in my mind to jump into with Radish and its Greens. First time hearing some unique recipes with Radish Greens so surprised and grateful.
Though we all know that serving grated radish and its greens as a salad, is the healthiest way to consume, but still some of us, especially kids are not so fond of salad. So to make them eat these healthy greens and radish, we need to look some ways to make it much more appetizing and appealing to eat. Seeing the responses in FB makes me so eager to buy radish with greens and try at least 4-5 of those recipes. I have never tried Paruppu Usili with any greens. I also get to know that we can do Radish Green Chutney, Saag, Kadhi etc. To start with, I planned to do this yummy Mooli Thepla. I have done Methi Thepla, but this is the first time to make Mooli Thepla.
Healthy radish with mild spices in Indian bread served with plain curd or dal is a dainty dish. Most of us hate radish because of its smell. The moment we grate the radish, the whole home has the smell of the radish which many of us doesn’t like it. But with added spice, especially Ajwain, the radish would be more aromatic and it makes the dish overall tasty.
Mooli Thepla | Radish Thepla
Mooli thepla are basically flat breads made with Radish leaves and spices. We can make these delicious mooli theplas as breakfast, snack or even pack for tiffin box. Healthy and hearty radish Recipe ever!
2 Cups Grated Radish
1 Cup Radish Greens (Finely Chopped)
2 Cups Wheat Flour
2 Tablespoon Gram Flour (Besan / Chickpea Flour)
1/2 Teaspoon Garam Masala
1 Teaspoon Coriander Powder
1 Teaspoon Red Chili Powder
2 Green Chili (Finely Chopped)
1/2 Teaspoon Ajwain / Carom Seeds / Omam
Ghee (For Brushing cooked Thepla)
Wash and Grate Radish and Wash the Radish Greens thoroughly twice or thrice and finely chop it and keep it aside
Take grated radish in a mixing bowl. To the grated radish, add garam masala, coriander powder, red chili powder. salt, ajwain seeds and mix well. Cover & Keep it aside for 30 mins
After 30 mins, the grated radish would have released lots of moisture. Add wheat flour, garam flour. radish greens and knead well to a soft dough
Cover & Let the dough rest for 5 mins. Then make Lemon sized balls out of the dough. Dust each dough ball with flour and roll into nice and thin thepla
Heat tawa and cook each thepla on both the sides till you get brown spots. Brush each cooked thepla with little ghee
Serve the delicious Mooli Thepla with Curd, Pickle or any Subzi of your choice
Wash and Grate Radish and Wash the Radish Greens thoroughly twice or thrice and finely chop it and keep it aside. Take grated radish in a mixing bowl. To the grated radish, add garam masala, coriander powder, red chili powder. salt, ajwain seeds and mix well. Cover & Keep it aside for 30 mins
After 30 mins, the grated radish would have released lots of moisture. Add wheat flour, garam flour. radish greens and knead well to a soft dough
Cover & Let the dough rest for 5 mins. Then make Lemon sized balls out of the dough. Dust each dough ball with flour and roll into nice and thin thepla
Heat tawa and cook each thepla on both the sides till you get brown spots. Brush each cooked thepla with little ghee
Serve the delicious Mooli Thepla with Curd, Pickle or any Subzi of your choice
Mooli Thepla | Radish Thepla
Notes:
We can use the Radish green and make other recipes like Saag, Poriyal, usili.
We can use the spiced grated radish with the greens and use it as a filling and make wonderful paratha too. But I was little lazy to make paratha yesterday, so I made thepla instead.
We can use white radish instead of these baby radish
Always we add little curd whenever we add gram flour to thepla. I was out of curd and hence not used. But I advice to add little curd that makes the thepla even more softer
Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties! The bits of the tender coconut pieces along with the blend of evaporated milk and coconut milk makes this dish really delicious. I heard of this dish but never got a chance to taste. This is my method of making this payasam and it turned out awesome. I shared with my friends and they loved this kheer so much.
You may also want to try other Kheer/Payasam recipes in this link here.
Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties!
4 cups Whole Fat Milk (1 cup = 250 ml)
1 cup Coconut Milk (canned )
1 cup Tender Coconut Pulp
1/4 cup Tender Coconut Pieces
1 cup Sugar
1/4 tsp Cardamom Powder
1/4 tsp Nutmeg Powder
1 tsp Ghee
10 Cashews
First break the tender coconut and scrape the tender portion of the coconut. Reserve 1/4th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
Allow the milk to evaporate 1/4th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. Switch off the flame and allow the milk to cool down. When the milk is at room temperature, add coconut milk and stir well.
Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir
In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
Elaneer Payasam is all ready! Refrigerate and serve chill!
Method:
First break the tender coconut and scrape the tender portion of the coconut. Reserve 1/4th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
Allow the milk to evaporate 1/4th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. Switch off the flame and allow the milk to cool down. When the milk is at room temperature, add coconut milk and stir well.
Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir
In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
Elaneer Payasam is all ready! Refrigerate and serve chill!
I’ m a big fan of Brinjal and tried to do lots of different dishes using Brinjal. Some people dont like brinjal, but I bet they will start liking brinjal when they try this Vaangi Bath recipe. Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder. This vangi bath powder is the magic behind this yummy dish. This is a perfect dish for potluck or party dish. Quick, simple, yet very delicious rice variety.
Vangi means brinjal/eggplant/baingan and bath means rice. Vangi bath is a dry rice dish which can be served with raita (mosaru bajji in kannada) and peanuts. Some of the other Karnataka Popular recipes are Saagu, Karnataka Style Tamarind Rice, Bisibelabath, Pineapple Gojju, Akki roti, etc. Among these popular recipes, I often make Sagu and Bisibelabath.
Brinjal Rice / Vaangi Bath / Vangi Bhath
Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder.
2 cups Cooked Rice
100 grams Brinjal
2 teaspoon Salt (Adjust to your taste)
2 tablespoon Cooking Oil
1/4 tsp Turmeric
10 Cashews
1 Onion (slice it vertically )
Ingredients for Vangi Bath Powder
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 tsp Whole Urad Dal
2 Red Chili
2 tsp Cooking Oil
1/4 tsp Turmeric Powder
1 tbsp Coriander Powder
2 tsp Grated Coconut
1/4 tsp Asafoetida (Asafetida / Hing)
1/4 tsp Sesame Seeds
Ingredients for Seasoning
2 tsp Cooking Oil
1 tsp Cumin Seeds
Cook the basmati rice fluffy and nicely and keep it ready
Slice the onion vertically and keep it aside
Wash and chop the brinjals into small cubes and keep it aside. Keep the chopped brinjals in water to avoid brinjal becoming black color due to oxidation.
Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately
Lets make Vangi Bath Powder
Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color
Grind all the fried ingredients in a mixer to a fine powder. Vaangi Baath Powder is ready.
Lets Make the Vang Bath
Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside
Now add cumin seeds to the hot oil and allow them to sputter
Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown
Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes
Add the vangibath powder and mix well and keep in flame for another 5 minutes
Add the cooked rice to the brinjal fry
Mix the cooked rice gently and add the cashew nuts and mix well
The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha
We can use any Raw Rice like Sona mesoori or basmati rice
We can add little jaggery to enhance the flavor
Make sure the brinjals don’t get too mushy.
We can use the same spice powder and use other vegetables like chow chow(Cayote squash), carrot, tindora or okra.
Method:
Cook the basmati rice fluffy and nicely and keep it ready
Chop the onion vertically and keep it aside
Wash and chop the brinjals into small cubes and keep it aside
Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately
Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color
Grind all the fried ingredients in a mixer to a fine powder
Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside
Now add cumin seeds to the hot oil and allow them to sputter
Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown
Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes
Add the vangibath powder and mix well and keep in flame for another 5 minutes
Add the cooked rice to the brinjal fry
Mix the cooked rice nicely and add the cashew nuts and mix well
The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha
Pepper flavoured rasam is always special and this is Andhara Pepper Rasam. This has a nice flavour of peppercorns. Pepper Rasam is always easy and also helps in digestion. When we have running nose, this pepper based rasam would comfort us.
Generally, the Pepper Rasam, I make at home often is pretty straight and simple, yet will fully flavored with pepper. But once a while, I try this version too. When I was in UK, I was having lots of Telugu friends who cook so so yummy food. One of my friend makes this version of pepper rasam and i learnt it from her. Some of the other recipes she share with me are Andhra Tamarind Rice, No Onion No Pepper Tomato Chutney, Mango Dal, Nalla Kara Podi and Andhra Tomato Capsicum Rice.
This Pepper Rasam can also be served as a soup. My friend’s husband always like to drink a cup of this rasam after a heavy meal that will help in digestion.
Andhra Pepper Rasam
Pepper flavoured rasam is always special and this is Andhara Pepper Rasam. This has a nice flavour of peppercorns. Pepper Rasam is always easy and also helps in digestion.
2 Tablespoon Toor Dal
1 Tomato (Chopped)
1/4 Teaspoon Turmeric Powder
Tamarind (Small Lemon Size)
Few Curry Leaves
1 Teaspoon Grated Jaggery
Coriander Leaves (For Garnishing)
For Grinding
1 Teaspoon Toor Dal
2 Teaspoon Peppercorns
1/2 Tablespoon Coriander Seeds
1 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
For Tempering
1 Teaspoon Ghee
1 Teaspoon Mustard Seeds
a Pinch Asafoetida (Asafetida / Hing)
1 Red Chili
Few Curry Leaves
Method:
Soak the tamarind in water and extract the juice.
Cook the thurdal in pressure cooker and mash it and keep it aside. Take a vessel and add tamarind juice, chopped tomato pieces, turmeric powder, curry leaves and salt and keep in flame and allow the tamarind to boil nicely so that the raw smell goes off and also the tomatoes are cooked completely.
Dry roast the grinding ingredients and add it to the mixer. Grind it to a nice powder.
When the raw smell of tamarind goes off and tomatoes are cooked, add the mashed dal and ground powder and mix well. Add 2 cups of water along with jaggery and bring the rasam to boil. When we get the froth formed on top of the rasam, switch off the rasam
In another pan, add ghee and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli, hing and curry leaves and saute it for a minute and then remove from flame. Add this seasoned ingredient to the rasam and garnish with fresh coriander leaves.
