Subbus Kitchen

Rasam is an integral part of South Indian Cuisine. Some of us like to have Rasam with hot steaming rice along with a teaspoon of ghee and others want to have rasam as a soup. My friend’s husband always like to drink rasam after a heavy meal that helps with him with the digestion. Rasam is thinner in consistency like soup and have tomato, dal, garlic, pepper and other mild spices which helps in digestion.

I have already published Garlic Rasam which is my mom’s signature recipe. That version of garlic rasam is rich in garlic flavor along with medicinal dry herbs like “Kandanthipili & Arisithipili”. Both Garlic Thipili and this Garlic Tomato Rasam is very soothing for the throat especially when we are under the weather.

Other Interesting Rasam Varieties to try:

Recipe Card for Garlic Tomato Rasam:

Garlic Tomato Rasam Recipe | Poondu Thakkali Rasam Recipe

Garlic Tomato Rasam | Poondu Thakkali Rasam, quick and easy to make rasam that is rich in garlic and pepper flavor. Very soothing and comforting Rasam that can be served as Soup too or we can also serve the rasam after a heavy meal that would help to digest the heavy meal.

For Grinding

2 tsp Toor Dal
2 tsp Coriander seeds
1 tsp Peppercorns
3 Red Chili
3 Garlic cloves
1 tsp Cumin Seeds

Other Ingredients

1 Gooseberry Size Tamarind
1 Tomato (Roughly Chopped)
10 Garlic cloves
¼ tsp Turmeric Powder
1 tsp Salt (Adjust As Needed)
1 tbsp Coriander Leaves
1 tbsp Ghee

For Tempering

1 tsp Ghee
1 tsp Mustard seeds
1 tsp Cumin Seeds
2 Green Chili
Few Curry Leaves

Soaking Tamarind

Soak tamarind in warm water for 10 mins. Extract the juice and set aside

Grinding Process

Take Toor dal, coriander seeds, pepper, red chili, garlic cloves and cumin seeds in a mixer jar. Grind it to coarse paste

Making Garlic Rasam

Heat ghee in a pan. Add garlic cloves and saute for about 2-3 mins.
Add tomato and saute for a minute. Add Turmeric and salt and give a good stir.
Now, Add Coarse Spice Paste. Keep the rasam in medium flame. Allow it to cook for about 10 mins.
Then, we add 2 cups of water and adjus the consistency. Keep the rasam in low flame till a frothy layer forms on top
Garnish the rasam with coriander seeds and switch off the flame

Tempering Process

Heat ghee in a pan. Add mustard seeds and cumin seeds to the pan. Allow it to crackle. Then add green chili and curry leaves and saute for few seconds.
Add this tempering to Garlic Tomato Rasam
Serve the delicious Garlic Rasam with hot steaming rice or can be served as soup

Instead of sautéing garlic, we can grind all garlic with other spices to have dominant flavor of garlic
We don’t add toor dal for garlic rasam, but if you like dal flavor in rasam, we can pressure cook for about 2 tablespoon of toor dal and add it to rasam

Method with Step by Step Pictures:

SOAKING TAMARIND

Soak tamarind in warm water for 10 mins. Extract the juice and set aside

GRINDING PROCESS

Take Toor dal, coriander seeds, pepper, red chili, garlic cloves and cumin seeds in a mixer jar. Grind it to coarse paste

MAKING GARLIC RASAM

Heat ghee in a pan. Add garlic cloves and saute for about 2-3 mins.
Next, add tomato and saute for a minute. Add Turmeric and salt and give a good stir.
Now, Add Coarse Spice Paste. Keep the rasam in medium flame. Allow it to cook for about 10 mins.
Then, we add 2 cups of water and adjus the consistency. Keep the rasam in low flame till a frothy layer forms on top
Garnish the rasam with coriander seeds and switch off the flame

TEMPERING PROCESS

Heat ghee in a pan. Add mustard seeds and cumin seeds to the pan. Allow it to crackle. Then add green chili and curry leaves and saute for few seconds.
Add this tempering to Garlic Tomato Rasam
Serve the delicious Garlic Rasam with hot steaming rice or can be served as soup

The post Garlic Tomato Rasam | Poondu Thakkali Rasam Recipe appeared first on Subbus Kitchen.

Ambur Biryani is one of the popular biryani in Tamil Nadu. Ambur is town near Vellore District of Tamil Nadu (about 180 KM from Chennai). This was the food which was served once to Arcot Nawabs. Ambur Biryani is created using “Seeraga Samba Rice“, which is the traditional rice in southern India. The tiny-grained seeraga samba gets its name from its resemblance to cumin, which is known as seeragam in Tamil Nadu, and is the most expensive rice grown in that southern India.

The ‘dum’ process is a crucial part of making this biryani. Dum is a procedure where it’s removed from fire and covered with a lid over which hot coals are placed. In this recipe we tried to mimic the Dum process, as we won’t be having Coal in our household. Also in this recipe, we don’t add any powders (Masala / Biryani powder) but only the whole masalas.

This recipe consist of usual ingredients – Onion, Tomatoes and whole spices (cloves, cardamom, cloves, cinnamon, bay leaves), ginger-garlic paste, red chili paste, salt and meat. We are vegetarians hence we are adding cauliflower and potatoes. Serve this Biriyani with Onion Raitha

Other Rice Variety to try:

Recipe Card:

Ambur Vegetable Biryani Recipe

Ambur Vegetable Biryani Recipe is a very popular Biriyani in TamilNadu. Its the speciality of Nawab of Arcots from Ambur district of TamilNadu. This is the vegetarian version of Ambur Biryani. In this Ambur Biryani, we don't any masala its just the chili paste that is going to make this Biryani taste wonderful! Serve with Onion Raita and enjoy this Biryani!

1 Cup Seeraga Samba Rice (1 Cup – 250ml)
1 Onion (Thinly Sliced)
1 tbsp Ginger-garlic Paste
1 Tomato (Roughly Chopped)
10 Mint Leaves
½ Cup Califlower Florets
2 Potato (Cubed)
1 Bay Leaf
1" Cinnamon
4 Cloves
2 Cardamom
¼ Cup Curd (Plain Yogurt)

For Grinding

3 Red Chili

For Tempering

1 Bay Leaf
1" Cinnamon
4 Cloves
2 Cardamom
2 tbsp Oil

Soaking Process

Soak red chili in water for 20 mins
Also Wash the rice and soak for 30 mins

Making Spice Paste

After 20 mins, take the soaked red chili in a mixer jar and grind it to a smooth paste by adding water little by little at a time. Set this Spice Paste aside.

Preparing Vegetable Masala for Biryani

Heat Oil in a pan. Throw in Cinnamon, Cloves, Cardamom and bay leaf and sauté in oil for few seconds
Then add sliced onions and sauté the onions till translucent. Then add ginger-garlic paste and sauté for a minute
Next, we need to add tomato to the pan and mix well. Then add the mint leaves , give a good toss.
Its time now to add califlower florets and cubed potatoes to the pan and mix well
Add the red chili paste along with salt and curd to the vegetable mixture and combine well.
Keep the masala in low flame and cook till the oil gets separated and oozes out of the masala

Cooking Rice

While the masala is getting cooked, lets prepare the rice. Take another heavy bottomed pan or a pressure cooker. Add 4 cups of water and bring it to boil
Add the whole garam masala (Cinnamon, cloves, cardamom, bay leaf) to the boiling water
Also add 3/4 Teaspoon of salt to the water. When the water starts rolling boil, add the soaked and drained rice to the hot water.
Do not close the cooker or pan with lid. Let the rice gets cooked in high flame. We need to check the rice in regular intervals to see if it is 75% done. The rice should not be fully cooked. It has to be little firm in its center
Once the rice is 75% done, strain the rice in a strainer. Set this almost cooked rice aside and check the masala

Cooking Biryani

Now that the masala is ready, take out half of the vegetable masala separately in a plate. Add half of the rice to the pan containing half the vegetable masala. Spread the rice gently
Next, add the remaining vegetable masala as the third layer and finish with rest of the cooked rice as the final layer.
Close the mouth of the pan with an aluminium foil. Put a lid on top of the foil. Heat a tawa in low flame. Keep the foil covered Biryani pan on top of the tawa and cook in low flame for about 30 mins.
The rice will be cooked and will be fluffy. Also the bottom vegetable layer should be dry and not watery. If the bottom layer is still watery, keep cooking for 5 more mins.
Serve the aroma rich Ambur Vegetable Biryani with a raita of your choice and enjoy!!

We can use lemon juice instead of curd in the vegetable masala
We can mix the rice with the masala fully without making layers too
Adjust the spice level according to your taste

Method with Step by Step Pictures:

SOAKING PROCESS

Soak red chili in water for 20 mins
Also Wash the rice and soak for 30 mins

MAKING SPICE PASTE

After 20 mins, take the soaked red chili in a mixer jar and grind it to a smooth paste by adding water little by little at a time. Set this Spice Paste aside.

PREPARING VEGETABLE MASALA FOR BIRYANI

Heat Oil in a pan. Throw in Cinnamon, Cloves, Cardamom and bay leaf and sauté in oil for few seconds
Then add sliced onions and sauté the onions till translucent. Then add ginger-garlic paste and sauté for a minute
Next, we need to add tomato to the pan and mix well. Then add the mint leaves , give a good toss.
Its time now to add califlower florets and cubed potatoes to the pan and mix well
Add the red chili paste along with salt and curd to the vegetable mixture and combine well.
Keep the masala in low flame and cook till the oil gets separated and oozes out of the masala

COOKING RICE

While the masala is getting cooked, lets prepare the rice. Take another heavy bottomed pan or a pressure cooker. Add 4 cups of water and bring it to boil
Add the whole garam masala (Cinnamon, cloves, cardamom, bay leaf) to the boiling water
Also add 3/4 Teaspoon of salt to the water. When the water starts rolling boil, add the soaked and drained rice to the hot water.
Do not close the cooker or pan with lid. Let the rice gets cooked in high flame. We need to check the rice in regular intervals to see if it is 75% done. The rice should not be fully cooked. It has to be little firm in its center
Once the rice is 75% done, strain the rice in a strainer. Set this almost cooked rice aside and check the masala

COOKING BIRYANI

Now that the masala is ready, take out half of the vegetable masala separately in a plate. Add half of the rice to the pan containing half the vegetable masala. Spread the rice gently
Next, add the remaining vegetable masala as the third layer and finish with rest of the cooked rice as the final layer.
Close the mouth of the pan with an aluminium foil. Put a lid on top of the foil. Heat a tawa in low flame. Keep the foil covered Biryani pan on top of the tawa and cook in low flame for about 30 mins.
The rice will be cooked and will be fluffy. Also the bottom vegetable layer should be dry and not watery. If the bottom layer is still watery, keep cooking for 5 more mins.
Serve the aroma rich Ambur Vegetable Biryani with a raita of your choice and enjoy!!

The post Ambur Vegetable Biryani Recipe appeared first on Subbus Kitchen.

Cauliflower is a real treat for vegetarians. It is an extremely healthy vegetable that is very rich in nutrients. Cauliflower Poriyal is like any any other south indian poriyal where we cook the vegetable and mix with tempering and finally garnish with grated coconut.Cauliflower contains a high amount of fiber, which is important for digestive health. Its a perfect vegetable to include when we plan to be cautious with the diet. We can make many delicious recipes using Cauliflower. Gobi Manchurian is one of the most popular menu item in every restaurants. The Cauliflower Poriyal is one of the easiest recipe using this vegetable. This Poriyal is simple and quick to make.

Few tips to make Cauliflower Poriyal

Blanching – While blanching the cauliflower, bring the water to boil and switch off the flame. Then add the cauliflower florets and cover the pan and leave it for about 10 minutes. This will help to get tender cauliflower without overcooking
Cooking Cauliflower – After blanching check if the cauliflower is cooked or not. The cauliflower would have been cooked nicely in the blanching process itself. Hence we don’t need to cook this further after adding the masalas. Just mix the vegetables and leave it for about 2 minutes. If you feel cauliflower is not cooked yet, then you may want to sprinkle some water and cover the pan and allow it to cooke fore another 3-5 minutes in a low- medium flame.

Other Gobi Recipes to try :

Recipe Card for Cauliflower Poriyal Recipe:

Cauliflower Poriyal | South Indian style Cauliflower Poriyal

Cauliflower Poriyal is a simple and easy poriyal using made using Cauliflower and seasoned with coconut. Poriyal is a comfort food made using vegitables with simple tempering (tadka) and finally seasoned with coconut.

2 cups Cauliflower florets ((1 flower))
1 tbsp Grated Coconut
1 tsp Salt ((adjust to your taste))
1 pinch Turmeric Powder

For Tempering

1 tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 sprig Curry leaves

Preparation

Chop the cauliflower into small florets
In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling
Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
After 10 minutes drain the water and keep the florets aside

Start with Tempering

In a pan, heat a teaspoon of oil. Add mustard seeds and allow it to sputter. Add Urad dal, green chili, teared up curry leaves and sauté for few seconds.

Making of Poriyal

Then add blanched cauliflower florets and toss well. Make sure that you toss/mix it gently so that the florets are broken
Add required salt and pinch of turmeric powder. Cook for about 2 minutes. Since we blanched the cauliflower in the hotwater, the vegitable would be cooked already
Add the grated coconut and mix well.
Switch off the flame. Cauliflower poriyal is ready to serve

Method with Step by Step Pictures:

PREPARATION

Chop the cauliflower into small florets
In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling

Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
After 10 minutes drain the water and keep the florets aside

START WITH TEMPERING

In a pan, heat a teaspoon of oil. Add mustard seeds and allow it to sputter. Add Urad dal, green chili, teared up curry leaves and sauté for few seconds.

MAKING OF PORIYAL

Then add blanched cauliflower florets and toss well. Make sure that you toss/mix it gently so that the florets are broken

Add required salt and pinch of turmeric powder. Cook for about 2 minutes. Since we blanched the cauliflower in the hotwater, the vegetable would be cooked already. Add the grated coconut and mix well.

Switch off the flame. Cauliflower poriyal is ready to serve

The post Cauliflower Poriyal Recipe appeared first on Subbus Kitchen.

Thoran or Thuvaran, is a coconut based vegetable poriyal. It is an integral part of Kerala Cuisine. Generally Thoran is served with hot steaming rice along with Kuzhambu or rasam. We can use any vegetables like Cabbage, carrot, Cluster beans, yard beans, yam, raw jackfruit and many more veggies. Carrot Cabbage Thoran is one of the quickest and easiest poriyal to make. Both the vegetables are salad veggies which means, they can be eaten raw and if cooked, they get cooked so quickly.

My MIL used to dry grind freshly grated coconut with red chili and cumin seeds and it to thoran. That coconut based spice gives the thoran more flavor. For this Carrot Cabbage thoran, we are just garnishing freshly grated coconut without grinding. This easy to make thoran is a best accompaniment for any South Indian main course like Kuzhambu or Rasam or Mor Kuzhambu.

You can also try:

Recipe Card for Carrot Cabbage Thoran:

Carrot Cabbage Thoran Recipe

Carrot Cabbage Thoran is a traditional poriyal most of us make atleast once every week. This is one of the quick to make Poriyal. Both grated Carrot and Cabbage gets cooked so quickly that it will take only 10 mins to finish off this wonderful recipe.

1 Cup Cabbage (Shredded)
1 Cup Carrot (Grated)
1 Onion (Finely Chopped)
¼ tsp Turmeric Powder
1 tsp Salt (As Needed)
1 tsp Pepper Powder
1 tbsp Grated Coconut

For Tempering

2 tsp Coconut Oil
1 tsp Mustard seeds
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tsp Split Urad Dal
3 Green Chili (Slit)
Few Curry Leaves

Preparation

Chop Cabbage, Carrot and Onion
Mix the chopped Carrot, Cabbage and Onion together. Sprinkle salt, turmeric and pepper powder on the vegetables. Give a good mix and set aside

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram and fry till dal turns light brown.
Now add green chili, curry leaves and give a mix.

Making of the Thoran

To this tempering add the vegetables to the pan. The vegetables are already mixed with salt, turmeric and pepper powder. So we just need to mix well.
Cover the pan with a lid and keep the flame in medium. The veggies will relase moisture which in turn helps to cook the veggies. The grated cabbage and carrot will get cooked so quickly.
Once the mositure is completely absorbed and the vegetables are tender, add grated coconut and give a final mix.
Serve the delicious Carrot Cabbage thoran with any South Indian Main Course and enjoy the poriyal!

Onions are optional. We can exclude onions.
We can also add finely chopped beans, peas or capsicum to make this poriyal more richer

Method with Step by Step Pictures:

Chop Cabbage, Carrot and Onion. Mix the chopped Carrot, Cabbage and Onion together.

Sprinkle salt, turmeric and pepper powder on the vegetables. Give a good mix and set aside

TEMPERING PROCESS AND COOKING OF THE THORAN

Lets start with Tempering process. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram and fry till dal turns light brown. Now add green chili, curry leaves and give a mix. To this tempering add the vegetables (including onion) to the pan. The vegetables are already mixed with salt, turmeric and pepper powder.

The vegetables are already mixed with salt, turmeric and pepper powder. So we just need to mix well. Cover the pan with a lid and keep the flame in medium. The veggies will relase moisture which in turn helps to cook the veggies. The grated cabbage and carrot will get cooked so quickly.

Once the mositure is completely absorbed and the vegetables are tender, add grated coconut and give a final mix

Serve the delicious Carrot Cabbage thoran with any South Indian Main Course and enjoy the poriyal!

The post Carrot Cabbage Thoran Recipe appeared first on Subbus Kitchen.

Medhu Vada (Urad Dal Vada) and Masal Vada are the most popular Vada recipe in Southern Part of India. We can bring in lots of variations in both these vada varieties. In both of these Vada varieties, we can bring in variations by adding vegetables. In this Cabbage Vada , we are going to add finely chopped cabbage and onions to the Medhu Vada Batter. We can also make cabbage vada with Chana dal or mixed lentils too.

How to get perfect Cabbage Vada?

Soaking Dal is the first step to get perfect fluffy vadas. We need to soak the urad dal for atleast 2 hours. We can even soak overnight.
Preparing Batter : The Vada batter should be smooth and fluffy. Do not add more water at the beginning of grinding. Sprinkle water little by little and grind it till its smooth. Wet grinder would be a better choice for vada batter. But we can use mixer grinder too. Wet Grinder incorporates aeration in the batter that makes the batter more fluffy. But if we grind the batter in mixer grinder, take the ground batter and beat it well for atleast 5 mins to manually incorporate aeration. If we don’t beat the batter the vada’s will be harder and will not be fluffy inside
Do not Keep Vada batter for long time before frying vada. The onions and cabbage along with the salt, releases moisture and makes the batter very runny and light. This runny batter is not only complex to shape into vada but also absorbs more oil
Shaping Vada: We can use a zipper cover or a banana leaf, damp with water, add a scoop of vada batter, make a hole in the center and gently drop it in oil. I recently saw a video in FB where they use the backside of a tea strainer to shape the vada and gently flip the strainer in the oil. If we are more experienced we can use our palm itself to shape the vada.
Deep Frying in low flame till the vada becomes golden brown on both sides. Keep the flame low make sure the inner side of the vada is also cooked properly.

You can also try:

Recipe Card:

Cabbage Vada Recipe | Cabbage Urad Dal Vada Recipe

Adding Cabbage to Medhu vada makes the vada more richer in taste and flavor. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this Cabbage Vada a perfect snack to serve with hot Tea/Coffee

1 Cup Urad Dal
4 Green chili
2" Ginger
1 tsp Salt (Adjust As Needed)
1 Cup Onion (Finely Chopped)
1 Cup Cabbage (Finely Chopped)
¼ Cup Coriander Leaves
Few Curry Leaves
2 Cups Oil (For Deep Frying)

Soaking Urad Dal

Wash and soak urad dal for 2 hours. We can even soak overnight. We need smooth and fluffy batter so the more soaking makes it easier to get fluffy batter

Grinding Process

After 2 hours, drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chili and ginger to the wet grinder.
Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter. If we grind the urad dal in wet grinder, it automatically incorporates aeration in the batter makes it fluffy. But if we grind it in mixer jar the aeration process doesn't happens and hence once the batter is ready, we need to beat the batter for atleast 5 mins to incorporate aeration and make the batter fluffy.

Prepare Cabbage Vada Batter

Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions, cabbage and coriander leaves and mix everything together. Vadai Batter is now ready!

Deep Frying Process

Heat oil in a deep frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame to low-medium
Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vada in a batch and deep fry in medium flame till golden brown on both the sides.
Repeat the same for the rest of the batter.
Serve the crispy, fluffy Cabbage Vada with Coconut chutney or Sambar and enjoy the snack!

We can use a zipper cover or banana leaf to make the dumpling out of the batter and add it to oil.
Always deep fry in low to medium flame. Fry till the vada is golden brown and becomes crispy

Method with Step by Step Instructions:

SOAKING URAD DAL

Wash and soak urad dal for 2 hours. We can even soak overnight. We need smooth and fluffy batter so the more soaking makes it easier to get fluffy batter

GRINDING PROCESS

After 2 hours, drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chili and ginger to the wet grinder.
Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter. If we grind the urad dal in wet grinder, it automatically incorporates aeration in the batter makes it fluffy. But if we grind it in mixer jar the aeration process doesn’t happens and hence once the batter is ready, we need to beat the batter for atleast 5 mins to incorporate aeration and make the batter fluffy.

PREPARE CABBAGE VADA BATTER

Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions and Cabbage

Next, add coriander leaves and mix everything together. Vadai Batter is now ready!

DEEP FRYING PROCESS

Heat oil in a deep frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame to low-medium. Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vada in a batch and deep fry in medium flame till golden brown on both the sides. Repeat the same for the rest of the batter.

Serve the crispy, fluffy Cabbage Vada with Coconut chutney or Sambar and enjoy the snack!

The post Cabbage Vada Recipe | Cabbage Urad Dal Vada | How to make Cabbage Vada appeared first on Subbus Kitchen.

Paruppu Usili is the crumbled soft dal which is combined with vegetables to make very delicious Poriyal variety or dry curry. The most common vegetables used for Usili are Banana Flower, Beans and Cluster Beans. But we can also try Asparagus, Broccoli, spinach, Radish greens and many more vegetables. Beans Paruppu Usili is one of the traditional recipe in Tamil Brahmin Kitchen. For any auspicious occasions like marriages, we or the caterers always include beans or cluster beans paruppu usili as part of their menu.

There are 2 ways to make this Usili:

Dals are soaked overnight or atleast for 2 hours and ground to paste with red chili and the paste is then crumbled with little oil and added to the steam cooked beans. I have given here this way of making Usili
Soaked dal is ground to fine paste and make small dumplings out of the paste. Steam cook the dumplings and then crumble it with your hand. We can then mix that crumbled dal mixture to the cooked vegetable.

You can also try:

Recipe Card for Beans Paruppu Usili Recipe | Paruppu Usili Recipe:

Beans Paruppu Usili Recipe

Beans Paruppu Usili Recipe is yet another traditional recipe in Tamil Brahmin Kitchen. Any Festivals or auspicious occasions like Marriages, Beans Paruppu Usili is one of the main item in the menu. Beans Paruppu Usili is a perfect accompaniment for Mor Kuzhambu, Vendhaya Kuzhambu and Vathakuzhambu

250 gms Beans (Finely Chopped)
1 tsp Salt
¼ tsp Turmeric Powder
3 tbsp Oil

For Usili

¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) (1 Cup – 250ml)
¼ Cup Toor Dal
4 Red Chili
a Pinch Asafoetida (Asafetida / Hing)
½ tsp Salt

For Tempering

1 tsp Oil
1 tsp Mustard Seeds
Few Curry Leaves

Soaking Dals

Wash and soak chana dal and toor dal and set aside soaked dals for atleast 2 hours or overnight.

Cooking Beans

Wash and Finely Chop beans. Add turmeric and salt and steam cook 5 mins or till the beans are tender. Once the beans has cooked, set it aside

Preparing Usili

Drain water from the soaked dal, take the dal to the mixer jar. Add red chili, asafoetida, salt and grind it to smooth paste
Heat oil in a pan. Add the ground dal paste. Keep the flame in low and let the dal paste crumbles on its own
Set this dal crumble aside

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute for few seconds
Then add steam cooked beans and give a mix
Now add the crumbled dal mixture and combine everything gently
Delicious Beans Paruppu Usili is now ready to serve. Serve with Mor Kuzhambu or Vendhaya Kuzhambu and enjoy the delicious Usili.

We can Paruppu Usili with Cluster beans, spinach, radish greens and many more vegetables.

Method with Step by Step Pictures:

SOAKING DALS

Wash and soak chana dal and toor dal and set aside soaked dals for atleast 2 hours or overnight.

COOKING BEANS

Wash and Finely Chop beans. Add turmeric and salt and steam cook 5 mins or till the beans are tender. Once the beans has cooked, set it aside

PREPARING USILI

Drain water from the soaked dal, take the dal to the mixer jar. Add red chili, asafoetida, salt and grind it to smooth paste

Heat oil in a pan. Add the ground dal paste. Keep the flame in low and let the dal paste crumbles on its own
Set this dal crumble aside

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute for few seconds. Then add steam cooked beans and give a mix.

Now add the crumbled dal mixture and combine everything gently

Delicious Beans Paruppu Usili is now ready to serve. Serve with Mor Kuzhambu or Vendhaya Kuzhambu and enjoy the delicious Usili.

The post Beans Paruppu Usili Recipe | Paruppu Usili Recipe appeared first on Subbus Kitchen.

Tawa Pulao, one of the popular street food in Mumbai streets. It can also be referred as Pav Baji Pulao. The main flavor of this pulao is from the Pav Baji Masala. I have watched lots of street food videos in YouTube and always amazed by skill of the people making these awesome food.

There are lots of popular food in the streets of Mumbai and one such is Pav Bhaji, a thick vegetable curry served with a soft bread roll. Bhaji is made on a big iron tawa and the pav is ghee roasted in the same Tawa and served hot with the vegetable gravy. In the same tawa, cooked rice is added and mixed with the Bhaji and served as “Tawa Pulao”. Tawa Pulao is rich in vegetables with a strong flavor of Pav Bhaji Masala. Left over rice will also be perfect for this Pulao.

In this recipe, I have adopted the same method, but instead of cooking in the “Tawa”, I have cooked in the pan but with same masala.

You can also try:

Recipe Card for Tawa Pulao:

Tawa Pulao Recipe | How to make Tawa Pulao

Tawa Pulao is a popular street food in Mumbai. Cooked rice is mixed with Pav Bhaji Masala in the same tawa. Tawa Pulao is a quick and easy to make Pulao Variety rich in vegetables and Pav Masala Flavor

2 Cups Cooked Rice
1 Carrot (Finely Chopped)
2 Potatoes (Cubed)
½ Cu Green Peas
1 Onion (Finely Chopped)
1 tbsp Ginger Garlic Paste
2 Tomato (Chopped)
½ Green Capsicum (finely Chopped)
1 tsp Salt (Adjust As Needed)
1 tbsp Lemon Juice
1 tbsp Coriander Leaves (Finely Chopped for Garnishing)

For Tempering

3 tbsp Butter
1 tsp Cumin Seeds

Cooking Vegetables

Steam cook chopped carrot, potato and green peas till they are tender. Set this steam cooked vegetables aside

Preparing Masala

Heat butter in a pan. Allow the butter to melt. Then add cumin seeds and allow it to sputter.
Add finely chopped onions and sauté the onions till translucent. We can add a pinch of salt which will bring out the moisture of onions and inturn quickens the sautéeing process.
Once the onions are translucent, add ginger-garlic paste and sauté for a minute
Then, add the chopped tomatoes to the pan. To the pan, now add red chili powder, pav Baji Masala, Turmeric Powder and Salt. Give everything a good mix.
Add 1/2 Cup of water and cover the pan with lid. Allow the masala to cook in medium flame till the oil oozes out.
Once th masala is cooked, mash it well. Then add chopped green capsicum and sauté in high flame for couple of minutes.
Then add Steam cooked vegetables and give a mix. To the pan, then add Cooked Rice
Gently mix the rice with the masala. Adjust the salt if needed.
Give a final touch to rice by adding lemon juice and garnishing with coriander leaves.
Serve the delicious Tawa Pulao with Plain Curd or any Raita of your choice!

Traditionally its made on the iron tawa that gives more flavor to the whole rice!

Method with Step by Step Pictures:

COOKING VEGETABLES

Steam cook chopped carrot, potato and green peas till they are tender. Set this steam cooked vegetables aside. You can cook it in a pressure cooker over 1-2 whistles but ensure that the vegetables are not becoming mushy.
Spread Cooked Rice on a wide plate and let it cool down. We need fluffy rice.

PREPARING MASALA

Heat butter in a pan. Allow the butter to melt. Then add cumin seeds and allow it to sputter.Add finely chopped onions and sauté the onions till translucent. We can add a pinch of salt which will bring out the moisture of onions and inturn quickens the sautéeing process.

Once the onions are translucent, add ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes to the pan.

To the pan, now add red chili powder, pav Baji Masala, Turmeric Powder and Salt. Give everything a good mix.

Add 1/2 Cup of water and cover the pan with lid. Allow the masala to cook in medium flame till the oil oozes out.Once the masala is cooked, mash it well. Then add chopped green capsicum and sauté in high flame for couple of minutes.

Then add Steam cooked vegetables and give a mix.

To the pan, then add Cooked Rice. Gently mix the rice with the masala. Adjust the salt if needed. Give a final touch to rice by adding lemon juice and garnishing with coriander leaves.

Serve the delicious Tawa Pulao with Plain Curd or any Raita of your choice!

Tawa Pulao Recipe

The post Tawa Pulao Recipe | How to make Mumbai Style Tawa Pulao appeared first on Subbus Kitchen.

Beetroot Rasam is made with culmination of tomato and beetroot. It’s a healthy and nutritious rasam recipe with goodness of beetroot, spiced with curry leaves and freshly ground masala. I have made this rasam using freshly ground masala as it enhances the taste and flavor.

Rasam is always a part of our grand lunch menu. Even some of us regularly make rasam especially if we have little baby or kids in home. Its always soothing to drink rasam after a heavy lunch or can be served with hot steaming rice along with a teaspoon of ghee. Conventionally we make rasam with tomato and dal with rich flavor of pepper. We can enhance the rasam with vegetables too. Here, in this Beetroot Rasam, we use cooked beetroot and ground to paste and added it to rasam.

Some of the Variations that you can try in Beetroot Rasam

You can add Garlic if you like the flavor. Few garlics can be crushed and added along with Tamarind Juice
Instead of freshly ground masala you can use ready made Rasam powder. Add 2 tsp of Rasam Powder instead of freshly ground masala.
Add dal water to enhance the taste. You can pressure cooke 2-3 tbsp of toor dal and add it to the rasam
Addition of Jaggery is optional

You can also try other popular Rasam varieties :

Recipe Card for Beetroot Rasam:

Beetroot Rasam Recipe

Rasam is an integral part of South Indian Lunch Menu. Tomato with dal Rasam is the conventional rasam most of us make. We can enhance the rasam with beetroot. The color and flavor of beetroot gets nicely blended with the rasam and makes the rasam unique and rich.

1 Goosebery Size Tamarind
¼ tsp Turmeric Powder
1.5 tsp Salt (Adjust As Needed)
a Pinch Asafoetida (Asafetida / Hing)
1 Beetroot (Chopped)
1 Tomato Chopped
1 Green Chili
1 tbsp Coriander Leaves (For Garnishing)

For Rasam Spice Powder

1 tbsp Coriander seeds
2 Red Chili
1 tsp Cumin Seeds
1 tsp Peppercorns
Few Curry leaves

For Tempering

2 tsp Ghee
1 tsp Mustard Seeds
1 Red Chili
Few Curry leaves

Prepare Tamarind Juice

Soak tamarind in warm water for about 10 mins and extract the juice and set aside

Cooking Beetroot

Take chopped beetroot in a vessel. Pressure cook for 2 whistles or till its soft. We can use microwave to cook the chopped beetroot. Set the cooked beetroot aside

Preparing Rasam Spice Powder

Dry roast coriander seeds, cumin seeds, pepper, red chili and curry leaves till the coriander seeds become light brown.
Grind the roasted ingredients to a coarse powder.

Grinding Beetroot and Tomato

Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste

Making Rasam

Take the tamarind juice in a sauce pan. Add slit green chili, salt, half of the spice powder along with asafoetida to the tamarind juice.
Boil the tamarind for juice for 5 mins to get rid of its raw smell.
Add the ground beetroot with tomato paste to the rasam. Adjust the consistency of the rasam by adding water.
Now, add the rest of the rasam powder. Keep in flame till the frothy layer forms on top of the rasam. Switch off the rasam without brining it to boil.

Tempering Process

Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the red chili, curry leaves and switch off the flame.
Add this tempering to rasam. Finally garnish with coriander leaves.

We can use fried brinjal, sautéed shallots, cooked brinjal etc in place of beetroot and enhance the original flavor of the rasam

Method with Step by Step Pictures:

PREPARE TAMARIND JUICE

Soak tamarind in warm water for about 10 mins and extract the juice and set aside

COOKING BEETROOT

Take chopped beetroot in a vessel. Pressure cook for 2 whistles or till its soft. We can use microwave to cook the chopped beetroot. Set the cooked beetroot aside

PREPARING RASAM SPICE POWDER

Dry roast coriander seeds, cumin seeds, pepper, red chili and curry leaves till the coriander seeds become light brown.

Grind the roasted ingredients to a coarse powder.

GRINDING BEETROOT AND TOMATO

Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste

MAKING RASAM

Take the tamarind juice in a sauce pan. Add slit green chili, salt, half of the spice powder along with asafoetida to the tamarind juice. Boil the tamarind for juice for 5 mins to get rid of its raw smell.

Add the ground beetroot with tomato paste to the rasam. Adjust the consistency of the rasam by adding water. Now, add the rest of the rasam powder. Keep in flame till the frothy layer forms on top of the rasam. Switch off the rasam without brining it to boil.

TEMPERING PROCESS

Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the red chili, curry leaves and switch off the flame. Add this tempering to rasam. Finally garnish with coriander leaves.

Serve the delicious Beetroot Rasam with hot steaming rice or as a soup and enjoy the hot Rasam!

Beetroot Rasam

The post Beetroot Rasam Recipe appeared first on Subbus Kitchen.

Vendaya Kuzhambu is one of the traditional kuzhambu variety most of us make especially in Tamil Brahmin kitchen. Generally we make Vendaya kuzhambu and mix with hot steaming rice along with a spoon of sesame oil. Vendaya kuzhambu mixed with rice is a dainty food to have for lunch.

In this recipe we are cooking the rice in the Tamarind juice along with spices and freshly ground masala. This is very flavorful, tasty and easy to make. This rice is similar to Tamarind rice, it can last for few days when store it in the fridge. Travel friendly and perfect for the lunch boxes.

Few tips to make perfect Vendaya Kuzhambu Sadam

Rice to Water ratio – We need the rice to be fully cooked but fluffy and non-sticky. For Basmati Rice I have used 1:2 (1 cup rice : 2 cups water) ratio. For other rice varieties you might need slightly more water (2 1/2 to 3 cups).
Stay close to avoid burning of the rice – Once the water is completely evaporated, switch off the flame immediately. Otherwise the rice will start sticking to the bottom and end up burning
Adjust to your spice level – Usually this rice is spicy. Please adjust the spice based on your liking.

You may also want to try other Rice varieties

Recipe Card for Vendaya Kuzhambu Sadam:

Vendaya Kuzhambu Sadam | Kids Lunch Box Recipe

Vendaya Kuzhambu Sadam is a flavorful and tasty rice where the rice cooked in the tamarind gravy along with spices and freshly ground masala. Similar to Tamarind Rice, it's a travel friendly rice and also perfect for the lunch boxes.

1 Lemon Size Tamarind
1 Cup Raw Rice (1 Cup – 250ml. I used Basmati but we can use regular ponni or sona masoori rice.)
2 tbsp Sambar Powder
1 tsp Salt (Adjust As Needed)
2 Cups Water (for Basmati Rice. For other rice varieties please use 2.5 or 3 cups of water based on the type of rice)

For Grinding

1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbsp Split Urad Dal
2 Red Chili

For Tempering

2 tbsp Sesame Oil
1 tsp Mustard Seeds
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 tsp Split Urad Dal
1 tsp Fenugreek seeds
1 Red Chili
a Pinch Asafoetida (Asafetida / Hing)
Few Curry leaves

Preparing Tamarind Juice

Soak tamarind in 2 cups of warm water for 10 mins, extract the juice and set aside.

Grinding Spice Powder

Heat a pan. Add Bengal gram, urad dal, red chili and dry fry till dal turns light golden color
Cool the roasted ingredients and grind it to a smooth powder

Tempering Process

Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, split urad dal, fenugreek seeds and fry them in oil till the dal turns light brown
Next, we need to add broken red chili, asafoetida and few curry leaves. Give a mix

Making of Vendaya Kuzhambu Rice

Add the extracted tamarind juice to the pan. To the tamarind juice, add sambar powder and salt.
Next, add the rinsed rice to the tamarind juice. Allow the tamarind juice to boil. Then cover the pan with lid and keep the flame in low, allow the rice to get cooked completely but not become mushy
Once the rice is cooked, add the spice powder and give a mix.
Now Vendaya Kuzhambu Sadam is now ready! Serve with any Stir-Fry vegetable or papad and enjoy the delicious rice.

We can add a teaspoon of grated jaggery to top up the flavor of the tamarind.

Method with Step by Step Pictures:

PREPARING TAMARIND JUICE

Soak tamarind in 2 cups of warm water for 10 mins, extract the juice and set aside.

GRINDING SPICE POWDER

Heat a pan. Add Bengal gram, urad dal, red chili and dry fry till dal turns light golden color
Cool the roasted ingredients and grind it to a smooth powder

TEMPERING PROCESS

Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, split urad dal, fenugreek seeds and fry them in oil till the dal turns light brown
Next, we need to add broken red chili, asafoetida and few curry leaves. Give a mix

MAKING OF THE RICE

Add the extracted tamarind juice to the pan. To the tamarind juice, add sambar powder and salt.
Next, add the rinsed rice to the tamarind juice. Allow the tamarind juice to boil. Then cover the pan with lid and keep the flame in low, allow the rice to get cooked completely but not become mushy
Once the rice is cooked, add the spice powder and give a mix.
Now Vendaya Kuzhambu Sadam is now ready! Serve with any Stir-Fry vegetable or papad and enjoy the delicious rice.

The post Vendaya Kuzhambu Sadam | Kids Lunch Box Recipe appeared first on Subbus Kitchen.

Adai Mavu Kunukku is a traditional crunchy snack. We can also refer kunukku as Lentil fritters. We can make Kunukku with Idli batter or Adai batter. We can take freshly ground adai or idli batter and spice it up with chili, onion, coriander leaves and cashews. But conventionally we make with left over adai or idli batter. Always the left over batter are little thin in consistency and hence we need to add rice flour or sooji to make the batter thick. This Adai mavu kunukku is a perfect compliment for hot tea/coffee.

Sometimes there may be unplanned guests at home and if I have adai or Idli batter, this kunukku is the first thing that comes to my mind. We can quickly add the rice flour, onions, coriander leaves, chili, cashews and immediately make crispy deep fried fritters. The Adai Mavu Kunukku can be made in less than 20 mins.

We can bring in lots of variations in the spices we add.

Adding chopped green chili, coriander leaves and onion and make it simple
Grinding or crush green chili, ginger, garlic, fennel seeds and and mix with batter

Other Quick snacks You can also try:

Recipe Card for Adai Mavu Kunukku:

Adai Mavu Kunukku Recipe | Lentil Fritters Recipe

Kunukku is a deep fried crispy fritters made from Idli batter or Adai Batter. This is Adai Batter Knukku. A very crunchy snack to compliment with tea/coffee for a wonderful evening

2 Cups Adai Batter
1 tbsp Rice Flour
1 Onion (Finely chopped)
2 Green Chili (Chopped)
1 tbsp Coriander Leaves
1 tbsp Cashews
2 Cups Oil (For Deep Frying)

Preparing Kunukku Batter

Take the adai batter In a mixing bowl. To the batter, add rice flour and give a good mix. Rice flour thickens the batter and also makes the fritter crispy
Now to the batter, add chopped inions, green chili, coriander leaves and cashews. Mix the batter well. Adjust the salt if needed. The adai batter would have got salt already so, its better to taste and adjust. Now our kunukku batter is ready

Deep Frying Process

Heat oil in a pan. Check the readiness of the oil by dropping a pinch of batter in hot oil and check to see if it rises immeditealy.
Once the oil is hot, using a spoon, or clean hands, we can take small quantity of the kunukku batter and gently drop in oil. We don't need to shape the kunukku. It will be in random shape like pakoda.
Deep fry the kunukku till it becomes golden brown and crispy. Take the fried kunukku out of the oil and place in paper towel to drain excess oil.
Serve the hot and crispy Adai Mavu Kunukku with Coconut Chutney or Ketchup and enjoy the delicious snack!

We can make the fritter with Idli batter too.
Instead of green chili we can add crushed peppercorns
We use rice flour to make the batter thick. But we can use sooji instead of rice flour

Method with Step by Step Pictures:

PREPARING KUNUKKU BATTER

Take the adai batter In a mixing bowl. To the batter, add rice flour and give a good mix. Rice flour thickens the batter and also makes the fritter crispy

Now to the batter, add chopped inions, green chili, coriander leaves and cashews. Mix the batter well. Adjust the salt if needed. The adai batter would have got salt already so, its better to taste and adjust. Now our kunukku batter is ready

DEEP FRYING PROCESS

Heat oil in a pan. Check the readiness of the oil by dropping a pinch of batter in hot oil and check to see if it rises immeditealy.Once the oil is hot, using a spoon, or clean hands, we can take small quantity of the kunukku batter and gently drop in oil. We don’t need to shape the kunukku. It will be in random shape like pakoda. Deep fry the kunukku till it becomes golden brown and crispy. Take the fried kunukku out of the oil and place in paper towel to drain excess oil.

Serve the hot and crispy Adai Mavu Kunukku with Coconut Chutney or Ketchup and enjoy the delicious snack!

The post Adai Mavu Kunukku Recipe | Lentil Fritters Recipe appeared first on Subbus Kitchen.

Vengaya Kosu, a vegetarian gravy that has a right blend of spice and tangy flavor. This mouth-watering gravy is served as an accompaniment for Idli/Dosa or even for Roti. The freshly ground spices along with coconut, fennel and poppy seeds is the main flavor for this gravy.

Most of us prepare Coconut Chutney or Sambar for Idli/Dosa. Chutney or Sambar is usual for us. Sometimes, we get bored with the regular accompaniments or want to surprise our family and friends with a unique food. Masala gravies like Kadappa, Veg Kurma and this Kosu tastes so much unique and perfect with Idli/Dosa.

You can also try other unique accompaniments for Idli/Dosa:

Recipe Card:

Vengaya Kosu Recipe

Vengaya Kosu is a spicy, tangy and tasty gravy that is popular in chettinad Cuisine. It is served as a accompaniment for Idli/Dosa or Roti.

2 Onion (Sliced)
2 Tomato (Chopped)
2 Potato (Cut in cubes)
1 tsp Salt (Adjust As Needed)
2 tbsp Coriander Leaves (For Garnishing)
Few Curry Leaves (For Garnishing)

For Grinding

5 Red Chili
2 tsp Roasted Gram Dal (Pottukadalai / Dhaliya)
2 tbsp Grated Coconut
½ tsp Fennel Seeds
½ tsp Poppy Seeds

For Tempering

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tsp Split Urad Dal

Finely slice the onions and chop tomatoes and keep it aside. Peel the potatoes, chop it into cubes and keep this aside

Grinding Process

Take all the grinding ingredients in a mixer and grind it to a nice paste. Once the grinding ingredients are ground to a fine paste, take it into a bowl and keep it aside

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, split urad dal and fry till the dal turns light brown

Making Kosu

To the pan, add sliced onions and saute till the onions turn translucent
Once the onions turn translucent, add chopped tomatoes and mix well
Also, add cubed potatoes to the pan. Add 1 Cup of water and allow the potato to cook till it is tender
Once the potatoes are cooked, add the ground masala along with salt and give a good mix
Adjust the consistency of Kosu by adding water. Keep in high flame for 5 mins.
Switch off the flame. Finally garnish with curry leaves and coriander leaves.
Serve the delicious Vengaya Kosu with Idli/dosa or Roti and enjoy a unique accompaniment!

We can add 2 tablespoon of cashews to make the gravy much richer

Instructions with Step by Step Pictures

Finely slice the onions and chop tomatoes and keep it aside. Peel the potatoes, chop it into cubes and keep this aside

GRINDING PROCESS

Take all the grinding ingredients in a mixer and grind it to a nice paste. Once the grinding ingredients are ground to a fine paste, take it into a bowl and keep it aside

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, split urad dal and fry till the dal turns light brown

MAKING KOSU

To the pan, add sliced onions and saute till the onions turn translucent

Once the onions turn translucent, add chopped tomatoes and mix well. Also, add cubed potatoes to the pan. Add 1 Cup of water and allow the potato to cook till it is tender

Once the potatoes are cooked, add the ground masala along with salt and give a good mix. Adjust the consistency of Kosu by adding water. Keep in high flame for 5 mins. Switch off the flame. Finally garnish with curry leaves and coriander leaves.

Serve the delicious Vengaya Kosu with Idli/dosa or Roti and enjoy a unique accompaniment!

Vengaya Kosu Recipe

The post Vengaya Kosu Recipe | Onion Kosu Recipe appeared first on Subbus Kitchen.

Pudina Thogayal (Mint Thogayal) very easy to make thogayal variety. Mint leaves are so healthy and tasty. We use mint leaves for many purposes. Even just washing and eating the mint leaves makes our mouth fresh. Mint leaves are used very often by North Indians than South Indians. We can make so many yummy recipes with mint leaves. We even add few mint leaves in Pulao and Biryani.

This Pudina Thogayal is a very delicious thogayal variety. Thogayal are usually thick in consistency than chutney. Also the texture is coarse and not smooth. We can mix hot steaming rice with mint Thogayal along with a teaspoon of ghee or oil. A perfect and simple lunch. This would be a perfect Lunch Box Recipe

You can also try:

Recipe Card for Pudina Thogayal

Pudina Thogayal Recipe | Mint Thogyal Recipe

Pudina Thogayal | Mint Thogayal Recipe, one of the easiest thogayal variety with a rich flavor of mint. A wonderful mix for hot steaming rice.

2 Cups Mint Leaves (Tightly Packed)
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbsp Urad Dal
3 Red Chili
½ tsp Salt (Adjust As Needed)
½ tsp Tamarind Paste (or a Pinch of Tamarind)
1 tsp Oil

Heat oil in a pan. Add bengal gram, urad dal and red chili. Fry the dals till it turns golden brown. Take these fried dal and chili to mixer jar
In the same pan, add washed mint leaves and mix the leaves till all the moisture is absorbed
Take the mint leaves to mixer jar. Add salt and tamarind paste.
Grind everything to a coarse paste without adding water. Thogayal should be thicker. So add water only if needed. Also the texture should be coarse and not so smooth.
Pudina Thogayal is now ready to serve with hot steaming rice!

We can add more tamarind and grind it to more smooth paste and fry the paste in oil and make like a thokku

INSTRUCTIONS

Heat oil in a pan. Add bengal gram, urad dal and red chili. Fry the dals till it turns golden brown. Take these fried dal and chili to mixer jar

In the same pan, add washed mint leaves and mix the leaves till all the moisture is absorbed

Take the mint leaves to mixer jar. Add salt and tamarind paste. Grind everything to a coarse paste without adding water. Thogayal should be thicker. So add water only if needed. Also the texture should be coarse and not so smooth.

Pudina Thogayal is now ready to serve with hot steaming rice!

Pudina Thogayal | Mint Thogayal Recipe

The post Pudina Thogayal | Mint Thogayal Recipe appeared first on Subbus Kitchen.

Bread Toast for a wonderful morning is always a quick to make breakfast. Our Indian Toast is always rich in vegetables and masala. There are many different ways and ingredients we can use to make toast. This Rava Toast (Sooji Toast), is a quick and easy to make with variety of vegetables.

Sooji is an integral ingredient in Indian Kitchen. This handy ingredient can be mixed with vegetables, curd and spices to make a healthy spread for the bread. Most of us conventionally use sooji to make Rava Kesari, Rava Upma, Rava Khichdi or Rava Dosa. In Karnataka, the popular dosa variety “Pesarattu” is stuffed with Rava Upma.

This Rava Toast, is a quick and easy to make toast. We can use our regular dosa tawa to make this toast. Lots of variations can be brought in this recipe. We can use grated paneer, grated carrot or cheese to make the toast even more tastier. This is a simple version of Sooji Toast.

You can also try:

Recipe Card Rava Toast Recipe | Sooji Toast Recipe:

Rava Toast Recipe | Sooji Toast Recipe

Rava Toast is a very tasty and easy toast recipe for a wonderful morning. We can make it quickly within 15 mins and it will be a nice filling breakfast. We can make this toast in a normal Dosa Tawa itself. When served hot, this toast will be crispy with rich in vegetables too. We can also make this Sooji Toast as an after school snack for kids!

4 Slices Bread (We can use white or wheat bread)
¼ Cup Semolina (Sooji / Rava) (1 Cup – 250ml)
1 Onion (Finely Chopped)
1 Tomato (Finely Chopped)
½ Green Capsicum (Finely Chopped)
2 tbsp Coriander Leaves (Finely Chopped)
¼ Cup Curd (Plain Yogurt)
1 tsp Red Chili Powder
½ tsp Salt
2 tbsp Butter

Preparing Sooji Masala

In a mixing bowl, take Rava, chopped onions, tomatoes, capsicum, coriander leaves along with the spices red chili powder, salt.
Next, add curd and give everything a good mix. Our Rava Masala is ready

Preparing Bread

Take 2 bread slices. On one side of each bread, place a scoop of sooji masala and spread it nicely with a bread knife covering one side of the bread with a thin layer of masala. Repeat this step for the next bread!

Toast Process

Heat a tawa. Brush the tawa with butter. Place the masala spread side of the bread facing down in the tawa.
Toast the bread in medium flame for 30 seconds. Then flip the bread on the other side and toast the bread again in medium flame for 30 seconds
Repeat the process for the next set of bread.

Serving Time!

Serve the delicious Rava Toast with Ketchup or Green Chutney and enjoy the toast!

We can also add grated paneer or grated carrot along with the other veggies.
We can also top this toast with cheese.

INSTRUCTIONS

PREPARING SOOJI MASALA

In a mixing bowl, take Rava, chopped onions, tomatoes, capsicum, coriander leaves along with the spices red chili powder, salt. Next, add curd and give everything a good mix. Our Rava Masala is ready

PREPARING BREAD

Take 2 bread slices. On one side of each bread, place a scoop of sooji masala and spread it nicely with a bread knife covering one side of the bread with a thin layer of masala. Repeat this step for the next bread!

TOAST PROCESS

Heat a tawa. Brush the tawa with butter. Place the masala spread side of the bread facing down in the tawa. Toast the bread in medium flame for 30 seconds. Then flip the bread on the other side and toast the bread again in medium flame for 30 seconds

Repeat the process for the next set of bread.

SERVING TIME!

Serve the delicious Rava Toast with Ketchup or Green Chutney and enjoy the toast!

Rava Toast | Sooji Toast

The post Rava Toast Recipe | Sooji Toast Recipe appeared first on Subbus Kitchen.

Rava Upma or Kichadi is one of the most common breakfast or dinner recipes in Southern Indian Kitchen. Rava Upma is plain and simple upma with only Sooji, onion, green chili and salt. We enrich the same upma with lots of vegetables and we call it “Kichadi”. Rava Kichadi is served with chutney or lemon pickle.

We can make Rava Upma in a open pan or a pressure cooker. Here, I have used Instant Pot to make Rava Kichadi. With Instant Pot already so popular here in US, I recently got one for me and started experimenting our regular food. Instant Pot is so handy and we can cook lots of delicious one pot meal. I have already published “Instant Pot Bisibelabath” . I make Rava Kichadi very often in Instant Pot and every time it would turned out good. If there are more guests at home, making Rava Kichadi in Instant Pot is really handy.

You can also try :

Recipe Card for Instant Pot Rava Kichadi:

Instant Pot Rava Kichadi Recipe

Rava Kichadi, a very common breakfast or evening tiffin in Southern India. Rava Kichadi, a rich vegetable upma usually served with coconut chutney or pickle. Making of the Rava Kichadi in Instant pot is very simple and easy to make.

1 Cup Semolina (Sooji / Rava) (1 Cup – 250ml. )
1 Onion (Finely Chopped)
1 Tomato (Roughly Chopped)
1 Carrot (Finely Chopped)
5 Beans (Chopped)
½ Cup Cabbage ((optional) Chopped)
¼ Cup Fresh Green Peas
4 Cups Water

Tempering Ingredients

3 tbsp Oil
1 tsp Mustard Seeds
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
3 Green Chili (Chopped)
Few Curry Leaves
1 tbsp Cashews

Tempering Process

Press the sauté mode in "Instant Pot". Once the Instant Pot indicator shows "On", add oil and let it gets hot
When the oil is hot, add mustard seeds and allow it to sputter. Add bengal gram and fry till dal becomes light brown.
Then add cashwes and fry till light brown. Next add green chili and curry leaves and give a mix

Making Kichadi

Now, add the chopped onion and sauté till the onions turn translucent
Next, add chopped tomato and vegetables and give a good mix. Sauté the vegetables for 2 mins
Then add turmeric powder to the vegetables. Add the rava to the instant pot and mix well with the vegetables
Add 4 Cups of water to the pan. Next, add necessary salt and give a mix.
Press the Cancel Button of the Instant Pot. Close the pot with the lid and move the vent to "Sealing" position.
Next, press the "Pressure Cook" or "Manual" mode, and set the timer to "2 mins"
Once the timer is done, Press the "Cancel" mode and safely quick release the pressure.
Rava Kichadi is now ready. Garnish with Coriander Leaves and a teaspoon of ghee and serve the Kichadi hot with Coconut chutney or Lemon Pickle

I used Roasted Sooji for this recipe. If your sooji is not roasted, Roast the dry sooji in a pan first before adding it to the instant pot.
Adjust the water as per the consistency of kichadi you need. If you need crumbled kichadi, use 3 cup of water

INSTRUCTIONS with Step by Step Pictures:

TEMPERING PROCESS

Press the sauté mode in “Instant Pot”. Once the Instant Pot indicator shows “On”, add oil and let it gets hot. When the oil is hot, add mustard seeds and allow it to sputter. Add bengal gram and fry till dal becomes light brown. Then add cashwes and fry till light brown. Next, add green chili and curry leaves and give a mix

MAKING KICHADI

Now, add the chopped onion and sauté till the onions turn translucent Next, add chopped tomato and vegetables and give a good mix. Sauté the vegetables for 2 mins. Then add turmeric powder to the vegetables.

Add the rava to the instant pot and mix well with the vegetables. Add 4 Cups of water to the pan. Next, add necessary salt and give a mix.

Press the Cancel Button of the Instant Pot. Close the pot with the lid and move the vent to “Sealing” position. Next, press the “Pressure Cook” or “Manual” mode, and set the timer to “2 mins”. Once the timer is done, Press the “Cancel” mode and safely quick release the pressure.

Rava Kichadi is now ready. Garnish with Coriander Leaves and a teaspoon of ghee and serve the Kichadi hot with Coconut chutney or Lemon Pickle

Instant Pot Rava Khichdi Recipe

The post Instant Pot Rava Kichadi | Rava Kichadi in Instant Pot appeared first on Subbus Kitchen.

Like Vatha Kuzhambu, Vendhaya Kuzhambu is one of the most common and traditional kuzhambu in most of the Tamil Nadu kitchen. This is one of the simplest and easiest kuzhambu variety even for the beginners. We add fenugreek seeds for most of the sambar or kuzhambu varieties. So, what is special about this recipe? This kuzhambu has much more rich flavor of fenugreek (Vendhayam) than any other kuzhambu variety. We dry roast vendhayam and grind it to powder and add it to kuzhambu. That makes the flavor much more richer than just tempering fenugreek seeds.

If we have roasted fenugreek powder handy in our pantry, this its only 15 mins to make this yummy kuzhambu. This kuzhambu is a perfect mix for rice. A serving of Vendhaya kuzhambu sadam along with a teaspoon of sesame oil or ghee is a perfect meal!

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Recipe Card:

Vendhaya Kuzhambu Recipe | வெந்தய குழம்பு

Vendaya kuzhambu is a conventional kuzhambu most of us make often. A very simple Kuzhambu rich in fenugreek flavor. A perfect kuzhambu to be served with hot steaming rice along with a teaspoon of sesame oil.

1 Lemon Size Tamarind
½ tsp Fenugreek seeds
1 tsp Salt (Adjust As Needed)
1 tbsp Manathakkali Vathal

For Tempering

2 tbsp Sesame Oil
1 tsp Mustard seeds
Few Curry leaves
¼ tsp Turmeric Powder
¼ tsp Asafoetida (Asafetida / Hing)
1 tsp Sambar Powder
½ tsp Coriander Powder

Soaking Tamarind

Soak tamarind in warm water for 10 mins and extract the juice and set aside

Preparing Fenugreek Powder

Dry roast fenugreek seeds till golden brown and cool it and grind it to powder. Its very hard to grind it to smaller quantity in mixer jar. So we can dry roast 2 tablespoon of fenugreek seeds and grind it to powder. But we need to use only 1/2 teaspoon fenugreek powder for this kuzhambu.

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add turmeric powder, curry leaves and hing and give a mix.
Now, add the sambar powder and sauté the sambar powder for a minute in low flame without burning it
Pour the tamarind juice to the pan. Add necessary salt and allow the tamarind juice to boil for at least 10 mins in medium to get rid of its raw smell
After 10 mins, adjust the consistency of the kuzhambu by adding water. Keep in flame for another 2 mins and switch off the flame
In another pan, add ghee and fry the manathakali vathal in low flame till crispy and dark brown. Switch off the flame. Add the vathal to the kuzhambu

Serving Time

Serve the yummy Vendhaya Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil and enjoy the delicous food.

We can add a teaspoon of jaggery. Adding jaggery adjusts the tanginess of the tamarind.

INSTRUCTIONS

SOAKING TAMARIND

Soak tamarind in warm water for 10 mins and extract the juice and set aside

PREPARING FENUGREEK POWDER

Dry roast fenugreek seeds till golden brown. Its very hard to grind it to smaller quantity in mixer jar. So we can dry roast 2 tablespoon of fenugreek seeds and grind it to powder. But we need to use only 1/2 teaspoon fenugreek powder for this kuzhambu.

Grind it to powder

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add turmeric powder, curry leaves and hing and give a mix.

Now, add the sambar powder and sauté the sambar powder for a minute in low flame without burning it

Pour the tamarind juice to the pan. Add necessary salt and allow the tamarind juice to boil for at least 10 mins in medium to get rid of its raw smell. After 10 mins, adjust the consistency of the kuzhambu by adding water. Keep in flame for another 2 mins and switch off the flame.

In another pan, add ghee and fry the manathakali vathal in low flame till crispy and dark brown. Switch off the flame. Add the vathal to the kuzhambu

SERVING TIME

Serve the yummy Vendhaya Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil and enjoy the delicous food.

Vendaya Kuzhambu Recipe

The post Vendhaya Kuzhambu Recipe | வெந்தய குழம்பு appeared first on Subbus Kitchen.

Radish Sambar (Mullangi Sambar) is one of the most common sambar variety in Southern India, especially in TamilNadu. Radish has so much of medicinal properties. We should often include radish in our day to day diet. We generally add mixed vegetables to sambar. But in Radish sambar, we are just going to use only radish. Radish has a pungent smell. In order to suppress the smell, we can add onions to sambar. Also here, we are going to grind fresh sambar masala which really enhances the flavor of the sambar instead of using ready made sambar podi. We can add coconut which makes the sambar more thicker in consistency but I have not added coconut. We can serve Mullangi Sambar with Rice, Idli/dosa or Pongal.

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Recipe card for Radish Sambar Recipe | Mullangi Sambar Recipe

Mullangi Sambar Recipe | Radish Sambar Recipe

Mullangi Sambar Recipe | Radish Sambar Recipe, very conventional sambar most of us make regularly. Along with radish we use onion to balance out of the pungent smell of radish. A very tasty sambar with rich flavor of radish, usually served with rice or idli/dosa/pongal.

1 Lemon Size Tamarind
½ Cup Toor Dal (Pigeon pea)
1 Radish (peeled, cut into circles)
1 Onion (Cubed)
1.5 tsp Salt (Adjust as needed)
¼ tsp Turmeric Powder
1 tbsp Coriander Leaves (For Garnishing)

For Grinding

1 tsp Oil
1 tbsp Coriander seeds
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
6 Red Chili
¼ tsp Fenugreek seeds

For Tempering

1 tsp Oil
1 tsp Mustard Seeds
Few Curry Leaves

Soaking Tamarind

Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside

Cooking Dal & Radish

Wash and take toor dal in a vessel. Add turmeric powder and water. Pressure cook for 3-4 whistles. We can chop the radish in to circles and pressure cook along with dal

Preparing Sambar Spice Paste

Heat oil in a pan. Add bengal gram, coriander seeds, red chili and fenugreek seeds to the pan and fry till the dal turns light golden brown
Take these fried ingredients to a mixer jar and grind it to a smooth paste. The sambar spice paste is now ready!

For Tempering

Heat oil in a pan. Add mustard seeds and allow it to sputter. Throw in few curry leaves and give a mix

Making Sambar

After tempering, add the onion cubes and saute the onions till translucent.
Once the onions are translucent, add the tamarind juice along with salt. Allow the tamraind juice to boil for about 5 mins to get rid off raw smell
Add the spice paste now and give a good mix. Again boil the sambar for about 5 mins in medium flame.
Then, add the cooked radish to the sambar. Let the cooked radish gets blended with sambar for about 2 mins.
Next, add cooked mashed toor dal and stir the sambar well. Adjust the consistency of sambar by adding water. Adjust the salt if needed
Garnish with coriander leaves and switch off the flame
The delicious Radish (Mullangi) Sambar is now ready to serve! Serve with rice or Idli/Dosa/Pongal and enjoy the Sambar!

We can add 2 tablespoon of freshly grated coconut while grinding to make this sambar more rich

INSTRUCTIONS with Step by Step Pictures:

SOAKING TAMARIND

Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside

COOKING DAL & RADISH

Wash and take toor dal in a vessel. Add turmeric powder and water. Pressure cook for 3-4 whistles.

We can chop the radish in to circles and pressure cook along with dal

PREPARING SAMBAR SPICE PASTE

Heat oil in a pan. Add bengal gram, coriander seeds, red chili and fenugreek seeds to the pan and fry till the dal turns light golden brown. Take these fried ingredients to a mixer jar and grind it to a smooth paste. The sambar spice paste is now ready!

MAKING SAMBAR

Heat oil in a pan. Add mustard seeds and allow it to sputter. Throw in few curry leaves and give a mix. After tempering, add the onion cubes and saute the onions till translucent.

Once the onions are translucent, add the tamarind juice along with salt. Allow the tamraind juice to boil for about 5 mins to get rid off raw smell. Add the spice paste now and give a good mix. Again boil the sambar for about 5 mins in medium flame.

Then, add the cooked radish to the sambar. Let the cooked radish gets blended with sambar for about 2 mins. Next, add cooked mashed toor dal and stir the sambar well. Adjust the consistency of sambar by adding water. Adjust the salt if needed

Garnish with coriander leaves and switch off the flame

The delicious Radish (Mullangi) Sambar is now ready to serve! Serve with rice or Idli/Dosa/Pongal and enjoy the Sambar!

The post Radish Sambar Recipe | Mullangi Sambar Recipe appeared first on Subbus Kitchen.

Vermicelli Cutlet (Semiya Cutlet) is one of the yummy and crunchy evening Snack! Like other conventional cutlets, vermicelli cutlet also has the same procedure. The only variation here is the vermicelli. Most of the cutlets we use lots of veggies. But here vermicelli is our main ingredient along with potato, bread crumbs and coarse peanut powder. Combine everything and make scrumptious and crunchy semiya cutlets. This would be a perfect snack for the children after they return from school and also a perfect snack to go with hot coffee / tea in the evening. As I always mention, taking deep fried / shallow fried snacks once a while doesn’t make our diet unhealthy. So try this yummy cutlet and let me know your comments!

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Recipe Card for Vermicelli Cutlet Recipe | Semiya Cutlet Recipe

Vermicelli Cutlet Recipe | Semiya Cutlet Recipe

Vermicelli Cutlet Recipe | Semiya Cutlet Recipe, crispy outside and soft inside, this cutlet is a perfect starter or appetizer or an evening snack to serve with hot tea/coffee.

½ Cup Vermicelli (Semiya) (1 Cup – 250ml)
2 Potato (Boiled, peeled)
¾ Cup Bread Crumbs
2 Green Chili
1 tsp Salt (Adjust As Needed)
1 tsp Lemon Juice
2 Cups Oil (For Deep Frying)

Cooking Vermicelli

Measure 1/2 Cup of vermicilli and set it aside. Boil 2-3 cups of water and add the vermicilli to the boiling water. Cook it till it becomes soft and tender. Generally it takes only 2-3 minutes for the vermicilli to cook in boiling water
Once the vermicilli is cooked, strain the excess water and take the cooked vermicilli in a mixing bowl. Allow it to cool is that you can handle it with your hands.

Preparing Cutlet Mixture

Once the vermicilli is cooled off, add boiled, peeled and mashed potatoes to the mixing bowl
Then add, crushed peanuts to the mixing bowl followed by bread crumbs. We can add each ingredient in any order we want.
Add finely chopped green chillies, salt and lemon juice to the mixing bowl and mix well to make it like a dough. The dough should not be sticky. if it is sticky then add little more bread crumbs.

Shaping Cutlet

Grease your palm with little oil and take lemon sized balls out of the dough and make cutlets in any shape like circle or oval. Make cutlets out of the dough and set it aside

Deep Frying Cutlet

Heat oil in a pan for deep frying. When the oil is hot enough, gently drop 4-5 cutlets in the pan and deep fry them on the both the side till they are golden brown color
When the cutlets are crispy and turns golden brown color remove from oil and place it in tissue paper to drain excess oil. Repeat the step for rest of the cutlets

Serving Time

The crunchy and yummy Vermicilli Cutlets are now ready to serve! Serve with your favourite dips and enjoy the snack!

We can add grated paneer, carrot or cheese to make this cutlet even for richer.

Instructions with Step by Step Pictures:

Measure 1/2 Cup of vermicilli and set it aside. Boil 2-3 cups of water and add the vermicilli to the boiling water and cook it till it becomes soft and tender. Generally it takes only 2-3 minutes for the vermicilli to cook in boiling water

Once the vermicilli is cooked, strain the excess water and take the cooked vermicilli in a mixing bowl. Allow it to cool is that you can handle it with your hands. Once the vermicilli is cooled off, add boiled, peeled and mashed potatoes to the mixing bowl

Then add, crushed peanuts to the mixing bowl followed by bread crumbs. We can add each ingredient in any order we want.

Add finely chopped green chillies, salt and lemon juice to the mixing bowl and mix well to make it like a dough. The dough should not be sticky. if it is sticky then add little more bread crumbs. Grease your palm with little oil and take lemon sized balls out of the dough and make cutlets in any shape like circle or oval. Make cutlets out of the dough and set it aside

Heat oil in a pan for deep frying. When the oil is hot enough, gently drop 4-5 cutlets in the pan and deep fry them on the both the side till they are golden brown color

When the cutlets are crispy and turns golden brown color remove from oil and place it in tissue paper to drain excess oil. Repeat the step for rest of the cutlets

The crunchy and yummy Vermicilli Cutlets are now ready to serve! Serve with your favourite dips and enjoy the snack!

Vermicilli Cutlet Recipe | Semiya Cutlet Recipe

The post Vermicelli Cutlet Recipe | Semiya Cutlet Recipe appeared first on Subbus Kitchen.

Tomato Kurma, a very simple, yet delicious accompaniment for Idli/Dosa. Tomato Kurma also tastes good with roti/Naan. Idli/Dosa is one of the best and healthy breakfast in Tamil Nadu. Idli/Dosa or other South Indian Breakfast like Upma, Pongal are usually served with Sambar and chutney. Some of us used to soak the idli in sambar and enjoy the delicious sambar idli. Kids love coconut chutney as its mild and tasty. The sambar and chutney is the most common accompaniments. In some places, masala based gravies are served with Idli/Dosa. Kurma, Kadappa, vada curry, sagu are some of the other accompaniments that are absolutely delicious when served with Idli/Dosa.

SEE ALSO : Other Recipes using Instant Pot

Tomato Kurma can be made in a pan or pressure cooker or Instant Pot. This is the Instant Pot version of making this kurma. Instant pot cooking is so popular in USA. The IP makes the cooking easier. Its programatic modes are handy and makes the cooking simple. Try this Instant pot method of Tomato Kurma and share your comments!

You can also try other Masala Gravies that are an awesome accompaniment for Idli/Dosa:

Recipe Card for Tomato Kurma in Instant Pot

Instant Pot Tomato Kurma Recipe | Thakkali Kurma for Idli-Dosa in Instant Pot

Kurma is a wonderful accompaniment for Idli/Dosa. The mild masala with rich flavor of tomato combined with coconut based spice paste makes this Tomato Kurma, a perfect accompaniment for Idli/Dosa/Roti

Ingredients for Grinding

¼ Cup Grated Coconut (1 Cup – 250ml)
1 tsp Fennel Seeds
1 tsp Poppy Seeds
3 Green Chili
1" Ginger (Chopped)
3 Garlic cloves (Chopped)

Ingredients for Masala

2 Onion (Finely Chopped)
4 Tomato (Roughly Chopped)
1 tsp Red Chili Powder
1 tsp Coriander Powder
¼ tsp Turmeric Powder
2 tsp Salt (Adjust As Needed)
1 tbsp Coriander Leaves (For Garnishing)

For Tempering

3 tbsp Oil
1 inch Cinnamon Stick
3 Cloves
1 tsp Mustard seeds
1 tsp Split Urad Dal

Grinding Process

Take the grated coocnut, poppy seeds, fennel seeds, green chilies, ginger and garlic in a mixer jar. Grind everything to a nice smooth paste by adding required water. Set this paste aside

Tempering Process

Heat the Instant pot in Saute mode. When the indicator shows "On", pour the oil into the instant pot vessel. When the oil is hot, add the cinnamon and cloves
Next, add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown
Now, add the chopped onions and saute the onions till it turns translucent.
Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix
Next, we need to add the ground coconut spice paste. Add 1/2 Cup of water to the paste and add it to the masala
Press the "Cancel" button. Close the Instant Pot with Iid. Turn the vent to "Sealing" position. Press the "Pressure Cook/Manual" mode and set timer to 5 mins
Once the timer is done, press the "Cancel" button. Let the pressure gets naturally released
Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves

Serving Time!

Serve with Idli/Dosa/Roti and enjoy this Tomato Kurma!

Instead of Poppy seeds we can add roasted gram or cashews.

Cooking Tomato Kurma in Pressure Cooker:

First prepare the coconut spice paste as given in the step 1 of the Instant Pot Instructions
Heat oil in a pressure cooker, add the cinnamon and cloves. Add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown
Now, add the chopped onions and saute the onions till it turns translucent.
Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix
Next, we need to add the ground coconut spice paste. Add 1/2 Cup of water to the paste and add it to the masala
close the pressure cooker with the lid and when the pressure starts to come, put on the whistle and allow for 2 whistles
Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves

Instructions with Step by Step Pictures

GRINDING PROCESS

Take the grated coocnut, poppy seeds, fennel seeds, green chilies, ginger and garlic in a mixer jar. Grind everything to a nice smooth paste by adding required water. Set this paste aside

TEMPERING PROCESS

Heat the Instant pot in Saute mode. When the indicator shows “On”, pour the oil into the instant pot vessel. When the oil is hot, add the cinnamon and cloves. Next, add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown

Now, add the chopped onions and saute the onions till it turns translucent.

Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix

Next, we need to add the ground coconut spice paste. Add 1/2 Cup of water to the paste and add it to the masala

Press the “Cancel” button. Close the Instant Pot with Iid. Turn the vent to “Sealing” position. Press the “Pressure Cook/Manual” mode and set timer to 5 mins. Once the timer is done, press the “Cancel” button. Let the pressure gets naturally released. Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves

SERVING TIME!

Serve with Idli/Dosa/Roti and enjoy this Tomato Kurma!

Tomato Kurma Recipe | Thakkali Kurma for Idli-Dosa

The post Instant Pot Tomato Kurma Recipe | Thakkali Kurma for Idli-Dosa in Instant Pot appeared first on Subbus Kitchen.

People generally say that margazhi is not a good month to perform any good events like marriages or subha festivals. In this month, all the 30 days our mind and soul should think only of God. This is the reason why no good festivals are performed in whole month. So i thought of sharing more about this month.

Margazhi

“In the month, I am Markazhi”, said Lord Krishna!. Out of all tamil months, the best month is Margazhi. Hindu priests call this month as Dhanur month. It is a belief that, a devotee wake up very early in the morning and perform pooja during this month, he gains the benefit of doing pooja for the whole year. During olden days, people will sing bajans and go over each street. As per Indian mythology Aandaal performed pavai nonbu(feast) thinking about Lord Krishna during this month.

Most of the vaishnava famous priests and shaiva priests were born in this month and hence this is a very famous month. Hindus will chant Thirupavai and Thiruvampaavai and many more slokas.

Eligible girls looking for good husband will perform pavai nonbu to get the blessings of the God. During this month, in temples, priest will prepare sakarai pongal with ghee as neivedhyam for the God and hence vaishnavas will call this as “Gudaravalli”.

One more important event is, during this month, we celebrate Hanumath Jayanthi on the day which is having Moolam as the star.

Even scientifically it has been proved that the ozone layer is very close to the earth during this month and hence breathing the fresh air early in the morning is very beneficial to out health. Thats why our ancestors had the habit of decorating the entrance of their home by rangolis and kolams during this whole month very early in the morning which will bring beauty and wealth to our home and in turn by the in-take of fresh air while putting kolam will improve our health.

Last but best is the Margazhi music season. Its not only music, but also dance and drama. Artists from various places gather together in thiruvaiyaru(birth place of music) and perform their talent which brings us happiness to everyone.

Considering all the above facts and myths we all get up early this month and perform pooja to get the blessings of the God.Important Dates in Margazhi Month:

Hanumath Jayanthi	25-12-2019
Vaikunta Ekadasi	06-01-2020
Thiruvathirai	10-01-2020
Gudaravalli	12-01-2019
Boghi Festival	14-01-2018

To know more about each Festival Click the Images below:

The post Madhangalil Sirandhadhu Margazhi appeared first on Subbus Kitchen.

Most of us make Semiya Upma or Rava Kichadi. Here, in this recipe, we are using both Semiya and Rava and making this delicious Vermicelli Sooji Bhath | Semiya Rava Kichadi. My kids like Semiya upma. They call it as Noodles upma. I always add mixed vegetables to upma to make it more healthier and tastier. In Semiya upma, most of the vegetables don’t get incorporated well with semiya like they do in Rava kichadi. But if we add Rava along with Semiya, the Kichadi will be thick and the vegetables will also be easily incorporated with Semiya and Rava. This Vermicelli Sooji Bhath can be served with Coconut Chutney or pickle!

You can also try:

Recipe Card for Vermicelli Sooji Bhath | Semiya Rava Kichadi:

Vermicelli Sooji Bhath | Semiya Rava Kichadi

Semiya Rava Kichadi, a combination of both Vermicelli and Sooji along with vegetables makes this bhath so rich and tasty.

½ Cup Vermicelli (Semiya) (1 Cup – 250ml)
½ Cup Semolina (Sooji / Rava)
1 Onion (Finely Chopped)
1 Tomato (Finely Chopped)
1 Cup Mixed Vegetables (Beans, Carrot, Potato, Peas)
4 Cups Water
1 tsp Salt (Adjust As Needed)
1 tsp Ghee
1 tbsp Coriander Leaves

For Tempering

2 tbsp Oil
1 tsp Mustard seeds
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
3 Green Chili
Few Curry leaves

Dry Roasting Process

Heat a heavy bottomed pan. Add semiya and dry roast till its light brown. Its always better to roast the semiya even if you got the roasted semiya from shop. Take this roasted Semiya aside
In the same pan, add rava and dry roast till its light brown. Take this roasted rava aside

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split bengal gram and fry till light brown
Next, add chopped green chili and few curry leaves, give a mix

Prepare Kichadi

Add onions to the pan and saute the onions till translucent. Next, add tomatoes and give a mix
To the pan, add the mixed vegetables and stir-fry for a minute
Next, add 4 cups of water to the pan. Stir well. Add the necessary salt and give a good mix
Bring to water to rolling boil. When the water starts to boil, add the roasted vermicelli and rava slowly and stir continously till they are combined with the water completely without any lumps
Close the pan and cook the kichadi in low flame till all the water is absorbed and the rava and semiya are cooked completely

Garnishing Time

Once the Semiya and Rava are cooked, add a teaspoon of ghee and garnish the kichadi with coriander leaves

Serving Time

Serve the delicious Vermicelli Sooji Bhath with Coconut Chutney or Lemon Pickle and enjoy your breakfast!

Add ginger while tempering. Its good for digestion.Â
Adjust water according to the consistency of the kichadi you need. Generally the kichadi is little sticky than upma. Thats why I added 4 cups, but if you want like crumbly texture, you can limit the water to 3 cups.

INSTRUCTIONS

DRY ROASTING PROCESS

Heat a heavy bottomed pan. Add semiya and dry roast till its light brown. Its always better to roast the semiya even if you got the roasted semiya from shop. Take this roasted Semiya aside. In the same pan, add rava and dry roast till its light brown. Take this roasted rava aside

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split bengal gram and fry till light brown. Next, add chopped green chili and few curry leaves, give a mix

PREPARE KICHADI

Add onions to the pan and saute the onions till translucent. Next, add tomatoes and give a mix. To the pan, add the mixed vegetables and stir-fry for a minute

Next, add 4 cups of water to the pan. Stir well. Add the necessary salt and give a good mix. Bring to water to rolling boil. When the water starts to boil, add the roasted vermicelli and rava slowly and stir continuously till they are combined with the water completely without any lumps.
- Close the pan and cook the kichadi in low flame till all the water is absorbed and the rava and semiya are cooked completely

GARNISHING TIME

Once the Semiya and Rava are cooked, add a teaspoon of ghee and garnish the kichadi with coriander leaves

SERVING TIME

Serve the delicious Vermicelli Sooji Bhath with Coconut Chutney or Lemon Pickle and enjoy your breakfast!

Vermicelli Sooji Bhath | Semiya Rava Kichadi

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