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October 25, 2018

TAWA PULAV

by passion of cooking, in Rice recipe

A popular and spicy street style pulao recipe made with long grain rice and Pav Bhaji Masala. It is a quick pulao recipe, originated from the local Mumbai streets.

INGREDIENTS:

Rice - 1 cup

Tomato - 2 (small)

Potato - 1

Onion - 1

Green Peas - 1/4 cup

Capsicum - 1

Ginger garlic paste - 1 tbsp

Cumin seeds - 1 tsp

Oil - 2 tbsp

Coriander leaves - 1 tbsp

Pav bhaji masala - 2 tsp

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Salt to taste

Lemon juice - 1 tbsp

METHOD:

1. Heat oil in a pan, add cumin seeds and fry it for few seconds on medium flame.

2. Add onion and fry it for 2-3 minutes on medium flame.

3. Add ginger garlic paste, mix it and cook it for a minute on low flame.

4. Add capsicum and tomatoes mix it, cover the pan and cook it for 3-4 minutes on medium flame.

5. Add turmeric powder, red chilli powder and mix it well, cover the pan and cook it for a minute on low flame.

6. Add boiled potatoes, cooked peas, pav bhaji masala powder and mix it properly.

7. Cover the pan and cook it for 2 minutes on low flame.

8. Add boiled rice and salt, mix it cover the pan and cook it for 2 minutes on low flame.

9. Add garam masala powder and coriander leaves, mix it properly.

10. Cover the pan and cook it for a minute on low flame.

11. Add lemon juice and mix it properly.

12. Turn off the flame, tawa pulav is ready to serve.

October 18, 2018

AVAL NANACHATHU

by passion of cooking, in Snack

Aval Nanachathu is an authentic kerala snack. It is one of the easiest tea time sweet snack made of Beaten rice flakes /aval, coconut and jaggery. This is also prepared in festive days as prasadam/Neivedyam.

INGREDIENTS:

Thin Aval/Poha - 1 cup

Grated coconut - 1/4 cup

Jaggery - 1/3 cup

Cardamom powder - 1/4 tsp

Ghee - 1 tsp

METHOD:

1. Mix the aval with the jaggery and drop of water until it has blended well.

2. Add the grated coconut and mix well.

3. Now add the cardamom powder.

4. Combine well and add ghee.

5. Keep it aside for 10-15 mins before serving…

6. Serve and enjoy!

October 17, 2018

CHANNA DAL SUNDAL

by passion of cooking, in Snack

Sundals are mostly made during Navaratri Festival. This is very simple to make and nutritious too. Few ingredients come together with a lot of spices and you have a prasadam/snack ready!!!! Today I am sharing a sundal recipe using Channa dal/Bengal gram.

INGREDIENTS:

Channa dal - 1/2 cup

Ginger - 1 inch piece

Green chili - 2

Salt to taste
Grated coconut - 3 tbsp

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves

METHOD:

1. Wash and soak channa dal for 30 mins.

2. Cook the channa dal in a heavy bottom pan by adding 1/2 to 3/4 cup water.

3. Drain the excess water from channa dal and keep it aside.

4. Heat oil in a pan, add mustard seeds, when it splutters, add ginger, green chili and curry leaves.

5. Saute for a minute and add the cooked channa dal.

6. Add grated coconut and mix well for 2-3 minutes until it is well coated with the seasoning.

7. Switch off the flame. Pour drop of coconut oil to the sundal.

8. Now the yummy sundal is ready……

October 16, 2018

VANPAYAR/ RED COWPEAS SWEET SUNDAL

by passion of cooking, in Sweet

Sundal is a snack made of all kinds of lentils. Some are sweet, some savouries. A sweet sundal made with vanpayar / Red cowpea sundal.

INGREDIENTS:

Vanpayar/ Red cowpeas - 1/2 cup

Jaggery - 1/3 cup

Grated coconut - 2 tbsp

Cardamom powder - 1/2 tsp

Ghee - 1 tbsp

METHOD:

1. Pressure cook the vanpayar for 5 to 6 whistles, till they are soft, but not overcooked.

2. In a heavy bottom pan/kadai add the cooked vanpayar and jaggery.

3. Let this cook till the jaggery water dries up and is well blended with vanpayar.

4. Finally add grated coconut, cardamom powder and ghee. Mix well.

5. Switch off the flame.

6. Vanpayar sweet sundal is now ready to be served.

October 15, 2018

WHITE CHICKPEAS SUNDAL

by passion of cooking, in Snack

White Chickpeas Sundal is the delicious recipe that will be prepared on the auspicious occasion of Navarathri. This sundal is so good with the aroma & flavor of mustard, ginger, greenchili, asafeotida and the freshness of the coconut in the softly cooked chickpeas..........

INGREDIENTS:

White Chickpeas - 1/2 cup

Ginger - 1 inch piece

Green chili - 2

Salt to taste
Grated coconut - 3 tbsp

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Asafeotida - pinch

Curry leaves

METHOD:

1.Wash and soak chickpeas overnight or for 6-7 hours.

2. Pressure cook with a little water and salt for 4 to 5 whistles.

3. Once the pressure is released, open the cooker.

4. Drain the excess water from chickpeas and keep it aside.

5. Heat oil in a pan, add mustard seeds, when it splutters, add ginger, green chili, hing and curry leaves.

6. Saute for a minute and add the cooked chickpeas.

7. Add grated coconut and mix well for 2-3 minutes until it is well coated with the seasoning.

8. Switch off the flame. Pour drop of coconut oil to the sundal.

9. Now the yummy sundal is ready……

October 14, 2018

CHERUPAYAR/GREEN GRAM SWEET SUNDAL

by passion of cooking, in Sweet

Cherupayar sweet sundal is a traditional South Indian recipe. For each the nine days of Navaratri festival, a different lentil is used to prepare sundal as naivedyam, as an offering to God. This recipe made with green moong dal that is sweetened with jaggery ,cardamom and some coconut for some crunch is very simple and easy recipe.

INGREDIENTS:

Cherupayar/Green gram - 1/2 cup

Jaggery - 1/2 cup

Grated coconut - 3 to 4 tbsp

Ghee - 2 tbsp

Cardamom powder - 1/2 tsp

METHOD:

1. Pressure cook the green gram/cherupayar for 5 to 6 whistles, till they are soft, but not overcooked.

2. In a heavy bottom pan/kadai add the cooked green gram and jaggery.

3. Let this cook till the jaggery water dries up and is well blended with green gram.

4. Finally add grated coconut, cardamom powder and ghee. Mix well.

5. Switch off the flame.

6. Green gram/ Cherupayar sweet sundal is now ready to be served.

October 13, 2018

Urad dal - 1/4 cup
Channa dal - 1/4 cup
Moong dal - 1/4 cup
Green chili - 2
Red chili - 1
Ginger - 1/2 tsp chopped
Coriander leaves - 1 tbsp chopped
Mint leaves - 2
Onion - 1 (*optional)
Cumin seeds - 1/4 tsp
Rice flour - 1 tsp
Salt to taste

*If you are making this vada as neivedyam/prasadam. Don't add onion.

METHOD:

1. Wash and soak all dals for about 1 to 2 hrs.

2. Drain out the extra water and transfer the soaked lentils to the blender jar.

3. Add the rest of the ingredients to the blender except onion.

4. Blend it to a coarse paste. Transfer this to a bowl.

5. Add chopped onion and rice flour.

6. Mix well to combine the ingredients together to form a mixture.

7. Heat oil in a kadai over medium flame.

8. Now, take a small portion of mixture and make round balls of the mix.

9. Drop it in the hot oil.

10. Deep fry until it is golden brown in color and then, gently flip it and cook from the other side as well. Fry all the vadas.

11. Transfer the fried vadas to the tissue paper to drain the excess oil.

12. Serve them hot.

October 12, 2018

CHANNA DAL HALWA / MADDI

by passion of cooking, in navaratri recipes

It is one of the popular delicacy from the udupi cuisine, but also popular in tamil cuisine too. It is generally made for an occasions which is offered to god as nivedyam and eventually served as prasadam. It is an authentic dessert prepared with Bengal gram dal, sugar, and ghee. It Is also known as Channa Dal Halwa.

INGREDIENTS:

Channa dal - 1/2 cup
Sugar - 1/2 to 3/4 cup
Ghee - 3 tbsp
Cardamom powder - 1/2 tsp
Cashews - 5 to 6

METHOD:

1. Wash the channa dal and soak it for 15 minutes.

2. Pressure cook the channa dal for 4 whistles.

3. Mash it up slightly.

4. Take the cooked chana dal into a kadai.

5. Add sugar and mix until sugar melts, keep the flame on medium.

6. Keep stirring until it starts to thicken.

7. Once the mixture has thickened, add ghee and cardamom powder.

8. Cook it for few more seconds and switch off the flame.

9. In another pan, fry cashews.

10. Pour it over chana dal halwa/ maddi.

11. Mix well and serve warm or cold.

October 10, 2018

KADALA/BLACK CHICKPEAS SUNDAL

by passion of cooking, in Snack

Sundal is a South Indian delicacy with an amazing flavour of grated coconut, asafoetida, curry leaves and mustard seeds. It is an easy-to-make recipe which can be made in just few minutes. This Black Chickpeas Sundal recipe is made with black chickpeas. It is usually made during Navrathri (festival of worshiping goddess Durga).

INGREDIENTS:

Black chickpeas - 1/4 cup

Coconut pieces - 1 tbsp

Salt to taste

Coconut Oil - 1 tsp

Mustard seeds -1 tsp

Urad dal -1/2 tsp

Red chili - 1
Green chili - 1
Ginger - small piece

Hing - a pinch

Curry leaves

METHOD:

1. Wash and soak kadala overnight or for 6-7 hours.

2. Pressure cook with a little water and salt for 4 to 5 whistles.

3. Once the pressure is released, open the cooker.

4. Drain the excess water from kadala and keep it aside.

5. Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chili, ginger, green chili, coconut pieces, hing and curry leaves.

6. Saute for a minute and add the cooked kadala.

7. Mix well for 2-3 minutes until it is well coated with the seasoning.

8. Switch off the flame.

9. Now the yummy sundal is ready……

October 09, 2018

KADUMMADURA PAYASAM

by passion of cooking, in navaratri recipes

Kadummadura Payasam is a special traditional payasam usually served in Devi temples. It is made with rice, jaggery and ghee. This is a traditional neivedyam in Navaratri.

INGREDIENTS:

Unakalari/ Red raw rice - 1/4 cup

Jaggery - 1/2 to 3/4 cup

Ghee - 4 tsp

Cardamom powder - 1 tsp

METHOD:

1. Wash and soak the rice for 10 to 15 mins.

2. Heat a pan, add 1 tsp ghee and red raw rice. Fry for few seconds.

3. Cook the rice by adding water.

4. Next add jaggery and mix well.

5. Add cardamom powder and pinch of salt.

6. Add the remaining ghee every now and then, stir well, on low flame.

7. Keep mixing, at one stage the payasam will get thick. Switch off the flame.

8. Serve the yummy payasam.....

October 04, 2018

VENDAYA/ FENUGREEK SEEDS UTHAPPAM

by passion of cooking, in Breakfast

Uttapam is healthy breakfast dish that originated in the southern India. It is a thick pancake like variant of dosa with toppings cooked in the batter. But this is a different uthappam which is prepared by rice, red chili, coconut and methi seeds. This is made in Appa chatti or Cheena chatti. This is a very healthy and easy to make breakfast recipe. I got this recipe from my MIL and I tried and liked it very much. So thought of sharing with you all. Here is the recipe.

INGREDIENTS:

Idly rice - 3 cup

Raw rice / Red raw rice - 1/2 cup

Fenugreek seeds - 2 tsp

Grated coconut - 1/2 cup

Red chili - 9

METHOD:

1. Soak idly rice, red raw rice and fenugreek seeds for about 3 to 4 hrs.

2. Grind the soaked ingredients along with grated coconut and red chilies to a fine batter.

3. Transfer the ground paste to a bowl, mix the salt and allow the batter to ferment for 6-8 hours.

4. Heat a cheenachatti / appachatti on medium flame.

5. Once its hot add 1 tsp sesame oil / olive oil.

6. Now add 1 ladle of batter into the centre.

7. Cover it with a lid untill it cooks and sides of the uthappam becomes crispy.

8. Remove lid, flip the dosa and cook for 30 seconds more.

9. Serve hot with a favorite side dish. Here I prepared Ridgegourd chutney a good combination for this uthappam.

September 30, 2018

THATTE IDLY

by passion of cooking, in Breakfast

A popular idli variant recipe from Karnataka cuisine prepared on a flat plate. These idli’s are very soft and bigger in size compared to traditional idli. In Kannada language thatte means plate and cooking idli on flat thin plate derives the name for this idli. It is mainly prepared with the combination of rice, urad dal, poha or sabudana. It tastes great when served with the combination of chutney and sambar. In hotels, thatte idli recipe is prepared with leftover steamed rice and grounded to smooth paste with urad dal, poha and pinch of baking soda and later steamed in round shaped plates. Nowadays, thatte idli or plate idli can be seen prepared with idli rice, sabudana / poha and also with the normal idly batter. I made this Idly with normal idly batter.

INGREDIENTS:

Idly rice - 2 cup

Urad dal - 1/2 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

METHOD:

1. Soak idli rice, urad dal and fenugreek seeds in separate bowls for about 5 hours.

2. Drain off the water from urad dal and fenugreek seeds.

3. Grind to a smooth paste adding water as required.

4. Transfer the smooth and fluffy batter into a large bowl.

5. Grind the soaked rice to slightly coarse paste adding water as required.

6. Transfer the rice batter to the bowl of urad dal batter.

7. Add salt to the batter and mix well.

8. Cover and rest in warm place for 8-10 hours or till the batter ferments.

9. Grease the thatte idli plate with oil or place a banana leaves in idiyyappam plate.

10. Scoop the batter into idli plate.

11. Arrange the idli plate into the stand.

12. Steam it for 10 to 15 minutes.

13. Finally, thatte idlis are ready to serve along with Sambar and Red chutney.

September 27, 2018

PAVAKYA THEEYAL / BITTER GOURD THEEYAL

by passion of cooking, in Curry

Theeyal is a really popular vegetarian side-dish in most houses in Kerala. Theeyal means burnt dish, referring to roasted coconut used as the main ingredient and is usually dark brown in color, flavored with tamarind. It goes well with rice and any side dish. It can be prepared with pearl onion, bitter gourd, brinjal, okra, yam, sometimes with mixed vegetables. Today I am sharing the recipe of bitter gourd theeyal.

INGREDIENTS:

Bitter gourd - 2 (medium)

Pearl onion - 10

Tamarind - small lemon sized

Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp

Salt to taste

For Masala:

Coriander seeds - 2 tbsp

Fenugreek seeds - 1/2 tsp

Red chili - 5 to 6

Pearl onions - 8
Grated coconut - 3/4 to 1 cup

Curry leaves

Coconut oil - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Cut Pavakya/ bitter gourd and pearl onions into thin strips.

2. Soak the Tamarind in a glass of water and extract juice.

3. In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions until it becomes golden brown.

4. Stir in between.

5. Add tamarind extract to this.

6. Also add turmeric powder, salt and jaggery.

7. Stir well. Close the vessel and cook for some time.

8. In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, fenugreek seeds, curry leaves, pearl onions and grated coconut.

9. Roast until it gets a nice dark brown color.

10. Switch off the flame and continue stirring for few seconds to avoid burning.

11. When it cool, grind to a fine paste by adding little water.

12. Add this paste to the cooked Pavakya, also add required water( around 1& 1/2 cup).

13. Combine well and bring to a boil.

14. Cook this in medium-low flame till the gravy thickens and the gravy starts leaving oil at the edges. Switch off the flame.

15. Heat some oil in another pan and add mustard seeds, red chillies and curry leaves.

16. Pour the seasoning to the theeyal.

17. Serve hot with Rice!!!!

September 23, 2018

KANJIPURAM IDLY

by passion of cooking, in Dinner

The Kanchipuram Idli is a traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram. The idlis are cooked in bamboo casings lined with dried mandharai leaves. The mandharai leaves gives a flavour to the idlis. It has a different taste as it is seasoned with many ingredients like pepper, jeera, dry ginger etc is very delicious and is also very easy to prepare. It can be had for breakfast or for dinner.

INGREDIENTS:

Urad Dal - 1 cup

Raw rice - 1 cup

Idly rice - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

For Seasoning:

Sesame oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pepper - 1 tsp

Ginger powder - 1 tsp

Pepper - 3 to 4

Cashew nut - 10

Green chili - 3

Ginger - 1 inch piece

METHOD:

1. Wash and soak the rice and urad dal separately in water for 3 to 4 hours.

2. Soak fenugreek seeds along with urad dal.

3. Grind the urad dal and fenugreek seeds to a smooth paste, remove and set aside.

4. Grind the rice to a coarse consistency (similar to rava/semolina).

5. Mix well both the rice and urad dal batter and add salt.

6. Keep it aside for fermentation for at least 8 hours.

7. At the time of preparing kanjipuram idly, coarsely crush the cumin seeds and peppercorns.

8. Heat sesame oil in a heavy bottom pan and add mustard seeds and when they sputter add pepper, cashews, curry leaves, green chili and ginger.

9. Add crushed cumin powder, pepper powder and dry ginger powder. Fry for 10 seconds.

10. Add this tempering to the batter and stir the batter to combine well.

11. Now the batter is ready.

12. Grease the steel tumblers with ghee.

13. Place banana leaves in each tumbler and pour the idli batter.

14. Steam cook it for about 20 - 30 minutes.

15. Once cooked allow it to cool down a bit.

16. Use a knife and gently loosen the edges of the idli.

17. Overturn in a larger plate and tap the plate so that the idli falls into the plate below.

18. Cut and serve Kanchipuram Idli with coconut chutney/ Idly podi/sambar.

**We can also cook these idli in an idly mould or a cake tin.**

A popular and spicy street style pulao recipe made with long grain rice and Pav Bhaji Masala. It is a quick pulao recipe, originated from the local Mumbai streets.

INGREDIENTS:

METHOD:

Aval Nanachathu is an authentic kerala snack. It is one of the easiest tea time sweet snack made of Beaten rice flakes /aval, coconut and jaggery. This is also prepared in festive days as prasadam/Neivedyam.

INGREDIENTS:

METHOD:

Sundals are mostly made during Navaratri Festival. This is very simple to make and nutritious too. Few ingredients come together with a lot of spices and you have a prasadam/snack ready!!!! Today I am sharing a sundal recipe using Channa dal/Bengal gram.

INGREDIENTS:

METHOD:

Sundal is a snack made of all kinds of lentils. Some are sweet, some savouries. A sweet sundal made with vanpayar / Red cowpea sundal.

INGREDIENTS:

METHOD:

White Chickpeas Sundal is the delicious recipe that will be prepared on the auspicious occasion of Navarathri. This sundal is so good with the aroma & flavor of mustard, ginger, greenchili, asafeotida and the freshness of the coconut in the softly cooked chickpeas..........

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