PASSION OF COOKING

Home » April 2020

April 30, 2020

PARIPPU VADA

by passion of cooking, in Snack

Parippu vada or dal vada is a popular street snack down south. This crispy and flavourful street food is a welcome variation amidst those regular idlis and medu vadas that throng the carts in huge quantities.

INGREDIENTS:

Vadaparippu - 2 cup

Shallots - 8

Red chili - 3

Ginger - 1 inch piece

Garlic - 1

Curryleaves

Salt to taste

METHOD:

1. Soak vada parippu for 2 hours. Coarsely grind the drained dal and keep aside.

2. Crush shallots, red chilies, ginger, curry leaves in the mixer.

3. Add this mix to the grinded dal with salt. Mix the mixture well.

4. Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it shape.

5. Heat oil in a pan/cheenachati. Add the vadas to the oil in medium flame. Deep fry the parippu vadas until they become golden brown.

6. Serve it hot with a cup of black tea or kattanchaya.

April 27, 2020

SAMBAR IDLY

by passion of cooking, in Breakfast

Sambar idly is an unbeatable combo especially when it served piping hot!!!! The soft idlis dunked in yummy sambar topped with ghee 😋😋 it's awesome.... Here I am sharing hotel style tiffin sambar recipe.

INGREDIENTS:

Toor Dal - 1/2 cup

Carrot - 1

Potato - 1

Tomato - 2

Shallots - 5

Onion - 1

Turmeric powder - 1/4 tsp

Salt to taste

Roasted items:

Coconut oil - 2 tsp

Coriander seed - 3 tbsp

Cumin seeds - 1 tsp

Channa Dal - 1 tbsp

Urad Dal - 1 tbsp

Asafetida - small piece

Peppercorns - 1/2 tsp

Red chili - 5

Curry leaves - 1 strands

Grated coconut - 3 tbsp

Jaggery - 1 tsp

Tamarind - Small lemon sized

METHOD:

1. Pressure cook the Dal for 5 whistle. Smash and keep it aside.

2. In a heavy bottom vessel or kalchatty, add onion, shallots, carrot and potato.

3. Cook the vegetables until it soften by adding turmeric powder, salt and water.

4. In a pan, add oil, cumin seeds, coriander seeds, urad Dal, channa Dal, asafetida and peppercorns. Fry it for few mins.

5. Then add red chili, grated coconut and curry leaves. Fry in medium flame until it gets golden reddish in color.

6. Switch off the flame and allow it to cool.

7. Once it cools, grind this with jaggery and tamarind to a fine paste.

8. Fry the grinded paste in the same pan until it changes the color.

9. Add fried sambar masala and cooked dal to the vegetables.

10. Mix well and add water to get a medium thick consistency. Adjust the salt if required.

11. Allow it to boil for 10 mins in medium - low flame.

12. Add coriander leaves and switch off the flame.

13. Heat oil and splutter mustard seeds. Add curry leaves. Pour this seasoning to the sambar.

14. Take 2 idlis in a plate and pour the piping hot sambar on top until it sinks in it. Soak this for few mins.

15. Enjoy this yummy sambar idly !!!!!!!!

April 25, 2020

BROKEN WHEAT KICHADI FOR BABY

by passion of cooking, in Baby foods

Broken wheat Kichadi is healthy and comforting food for babies. It's a quick fix meal that can be served for breakfast or dinner. Broken wheat is rich in calcium and is much needed for babies, so it can be given to babies age eight months plus.

INGREDIENTS:

Broken wheat - 1 tbsp

Moongdal - 1/2 tbsp

Carrot (chopped) - 1 tbsp

Red bell pepper (chopped) - 1 tsp

Ghee - 1 tsp

Cumin powder - pinch

Pepper powder - pinch

Salt - pinch

Water - 1 cup

METHOD:

1. In a pressure cooker, add ghee.

2. Fry chopped carrots and capsicum for few mins.

3. Now add broken wheat and moong dal. Fry it for few mins.

4. Add water, salt, cumin powder and pepper powder.

5. Close the pressure cooker and cook it for 3 to 4 whistle.

6. Open and smash it after natural pressure release.

7. Serve this yummy kichadi ........

April 23, 2020

BAINGAN MASALA

by passion of cooking, in Curry for chapathi

Baingan Masala is a North Indian popular eggplant recipe and it is ideally served with roti, naan and even with jeera rice. An easy recipe which you can make up in few minutes.

INGREDIENTS:

Brinjal - 4

Cumin seeds - 1 tsp

Ginger garlic paste - 1 tsp

Green chili - 2

Onion - 1

Tomato - 2

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1/2 tsp

Garam masala - 1/4 tsp

Roasted peanut powder - 3 tbsp

Oil - 1 tbsp

METHOD:

1. Heat oil in a pan. Add cumin seeds.

2. When it splutter, add ginger garlic paste and chopped green chilies. Saute well.

3. Now add finly chopped onion. Fry it for few minutes.

4. Add finly chopped tomatoes. Cover and cook until tomatoes become soft.

5. Now add turmeric powder, red chilli powder, coriander powder and salt. Saute it.

6. Add the roasted peanut powder and mix well.

7. Pour some water (approx 1/4 cup) and cook it for 2 to 3 mins or untill it leaves oil.

8. Add brinjal or baigan (cut into 1/2 pieces - lengthwise). Fry it for few seconds.

9. Add 1/2 cup water. Cover and let it cook until brinjal gets soft.

10. Stir occasionally. When the brinjal gets soft and gravy get thick add Garam masala. Mix well.

11. Switch off the flame and garnish with some coriander leaves.

April 21, 2020

URAD DAL CEREAL FOR BABY

by passion of cooking, in Baby foods

Urad dal is rich in protein, carbohydrates and fats making it the best weight gaining food for babies. Here I’m making a simple traditional food for babies using this urad dal. This can be given to babies after 8 months.

INGREDIENTS:

Urad Dal - 1/4 cup

Red rice - 1/4 cup

Oats - 1 tbsp

Cashews - 2

Cardamom - 1

Panakalkadam/ palm sugar - 2 piece

Water - 1/2 cup

Ghee- 1/2 tsp

METHOD:

1. Dry roast urad dal and rice seperatly until it changes the color to light brown.

2. Add oats and cashews in the same pan and dry roast it for few mins.

3. Once it completely cools down, make a fine powder using a blender jar. You can store this porridge mix for about 4 months.

4. Now to make porridge, take a thick bottom pan and add 1 tbsp of porridge mix and panakalkadam. You can cook it with water or milk. If you are giving this for less than 1 yr baby add water.

5. Add 1/2 cup of water and make a lump free mixture. Switch on the flame and cook it on medium flame for about 3-4 minutes.

5. Now add ghee and mix well. Turn off the flame.

6. Urad dal cereal is ready.......

7. Never reuse any cooked porridge after 2 hours of preparation.

April 19, 2020

MANGO FROOTI

by passion of cooking, in Drinks

A commercial drink made homemade with real fruit and no preservatives. This mango frooti drink is really fresh and juicy. Mango is in the season and the best way to relish it is making this mango drink. It is loved by all. When I saw mango frooti can be made at home I was so excited and wanted to try it.

INGREDIENTS:

Ripe mango - 2

Raw mango - 1

Sugar - 1&1/2 cup

Water - 2 to 3 cup

METHOD:

1. Wash and peel the skin of raw mango & ripe mango. Chop into pieces.

2. Pressure cook the mangoes in high flame for 5 whistles.

3. Open the cooker after the steam is released. Once the mangoes cool down, grind it to a pulp without adding extra water.

4. Now strain the pulp to remove the fiber.

5. Now let's make the sugar syrup. Bring the sugar and water to a boil.

6. We don't need any string consistency sugar syrup. So when it got a good boil, it's done. Keep it aside & cool down.

7. Mix the sugar syrup and smooth mango pulp together.

8. Mix well and add water as per your consistency.

9. Now pulpy yummy mango frooti is ready.......Chill it & serve !!!!!!!

April 13, 2020

SOFT UNNIAPPAM WITH RICE FLOUR (INSTANT)

by passion of cooking, in Sweet

One of my favorite sweet snack.Traditional way of making Unniappam can be time consuming, making the rice batter, fermenting it can be quite a big task. I already shared that recipe. But this is an instant version using rice flour. This can be made in less than 30 mins. So give it a try and you will love it..

INGREDIENTS:

Rice flour - 2 cup

Banana - 1

Jaggery - 1 cup

Wheat flour - 1 tbsp

Cardamom - 7

Coconut pieces

Seasame seeds - 1/2 tsp

Salt - pinch

METHOD:

1. Add little water to jaggery and melt it. Keep it aside.

2. Grind the banana adding 1 tbsp melted jaggery.

3. Fry the coconut pieces in ghee untill it turns golden.

4. Mix together rice flour, wheat flour, grounded banana, salt and melted jaggery. Add water little by little till you get a pourable consisteny.

5. Add fried coconut peices and sesame seeds to the batter. Mix well. Let the batter rest for 10 minutes.

6. Heat the unniyappam pan over medium heat and fill it with oil (upto half of each depression).

7. When the oil gets hot, fill 3/4th of each depression with the batter and fry them at medium heat.

8. When one side is cooked, flip over using a fork and fry until it turns brown.

9. Remove and drain onto a tissue paper to remove excess oil.

10. Serve warm or at room temperature. You can store the unniappams for few days at room temperature.

April 09, 2020

MAMBHAZHA PULISSERY

by passion of cooking, in Onam sadya recipe

One of the traditional curry in Kerala sadya/ grand feast. Pulissery can be prepared with cucumber, plantain, pineapple etc... depending upon your tastebuds. The most popular one among the varieties of pulissery available in Kerala cuisine is this ripen mango pulissery. Traditionally this recipe made using ripe nattu manga, a special variety of mango having a unique smell and small in size. But you can make this with normal sweet mangoes.

INGREDIENTS:

Mango - 2

Green chilli - 5

Turmeric Powder - 1tsp

Red Chilly Powder - 1/2 tsp

Jaggery - Small piece

Curd - 1/2 cup

Salt to taste

For Grinding:

Grated coconut - 1 cup

Green chili - 2

Cumin seeds - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Red chilli - 2

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Curry leaves

METHOD:

1. Peel the mango skin and slice it into pieces.

2. Cook the mangoes in about 1 cup of water along with the turmeric powder, red chilli powder, jaggery, curry leaves, green chili and salt.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Once the mangoes get cooked, add the ground coconut paste to it. Let it cook for 5 mins.

5. Add the curd and stir it well. Switch off the flame.

6. In a pan, heat oil and add mustard seeds. When it splutter add urad dal, fenugreek seeds, red chili and curry leaves. Switch off the flame and add turmeric powder and red chili powder.

7. Pour the seasoning to the curry.

8. Enjoy this yummy mambazha pulissery with rice........

April 07, 2020

HOMEMADE HEALTH MIX POWDER FOR BABY

by passion of cooking, in Baby foods

It is the best weight gaining food for babies & can be given to babies after introducing rice, dal, few vegetables & fruits, around 8 months. You can make either sweet porridge (with jaggery) or salt porridge (with buttermilk) using this health mix powder.

INGREDIENTS:

Sprouted items:

Finger millet - 2 & 1/2 cup

Whole wheat - 2 cup

Green gram Dal - 1 & 1/4 cup

Black channa - 1 & 1/4 cup

Roasted items:

Sago - 8 tbsp

Red rice - 1/4 cup

Pearl millet - 1/2 cup

Foxtail millet - 1/4 cup

Sorghum - 1/2 cup

Badam - 1/2 cup

Cashews - 1/8 cup

Fried gram Dal/ porikadala - 1/2 cup

Additional items:

Cardamom - 8

Dry ginger powder - 1/2 tsp (optional)

METHOD:

1. Rinse finger millet, wholewheat, black Channa and green gram well then soak separately for about 8 hours or overnight.

2. Transfer each to a clean cotton cloth and make a tight knot. Keep it in a container and partially cover the container.

3. For me it take 2 to 3 days for sprouting all those items.

4. Once you are done with the sprouting, let it dry till there is no moisture.

5. Rinse all the grains except fried gram dal, nuts and cardamom. Dry

6. Now start dry roasting each ingredient one by one. It’s enough to roast till aroma comes, don’t let it brown.

7. Dry roast cashew and badams, for 2-3mins.

8. Finally roast the sprouted items one by one just for 2-3mins.

9. Spread all roasted items in a plate and let it cool down completely. Then combine everything together along with cardamom and grind it to fine powder.

10. After you get the powder, spread it to cool down then store in airtight container.

April 02, 2020

FOXTAIL MILLET KHEER

by passion of cooking, in navaratri recipes

Foxtail Millets are the healthiest small grains which are naturally gluten free, can be easily digestible. Also it is protein and fiber rich grain. Here is the simple Kheer recipe using foxtail milet....

INGREDIENTS:

Foxtail Milet - 1/4 cup

Moong dal - 1/8 cup

Sago/Sabudana - 1/8 cup

Jaggery - 3/4 cup

Thick coconut milk - 1/4 cup

Thin coconut milk - 3/4 cup

Cardamom powder - 1 tsp

Ghee - 1 tbsp

Cashews

Raisins

METHOD:

1. In a pan, add 2 tsp ghee. Fry foxtail milet and moong dal until it's turn light brown.

2. Pressure cook this for 3 or 4 whistle by adding 1 cup water.

3. In another pan, cook sabudana till soft.

4. Melt jaggery by adding little water in a different pan and strain the syrup to the cooked millet. Mix it well.

5. Also add cooked sabudana.

6. Stir it well in low flame.

7. Add the thin coconut milk and boil it well in medium flame.

8. After 5 to 10 mins. Switch off the flame. Then add thick coconut milk and Cardamom powder.

9. In another pan, fry cashews and raisins using leftover ghee. And pour this to the kheer.

10. Mix well....Yummy foxtail Kheer is ready to serve!!!!!!

Parippu vada or dal vada is a popular street snack down south. This crispy and flavourful street food is a welcome variation amidst those regular idlis and medu vadas that throng the carts in huge quantities.

INGREDIENTS:

METHOD:

Sambar idly is an unbeatable combo especially when it served piping hot!!!! The soft idlis dunked in yummy sambar topped with ghee 😋😋 it's awesome.... Here I am sharing hotel style tiffin sambar recipe.

INGREDIENTS:

METHOD:

Broken wheat Kichadi is healthy and comforting food for babies. It's a quick fix meal that can be served for breakfast or dinner. Broken wheat is rich in calcium and is much needed for babies, so it can be given to babies age eight months plus.

INGREDIENTS:

METHOD:

Baingan Masala is a North Indian popular eggplant recipe and it is ideally served with roti, naan and even with jeera rice. An easy recipe which you can make up in few minutes.

INGREDIENTS:

METHOD:

Urad dal is rich in protein, carbohydrates and fats making it the best weight gaining food for babies. Here I’m making a simple traditional food for babies using this urad dal. This can be given to babies after 8 months.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

It is the best weight gaining food for babies & can be given to babies after introducing rice, dal, few vegetables & fruits, around 8 months. You can make either sweet porridge (with jaggery) or salt porridge (with buttermilk) using this health mix powder.

INGREDIENTS:

METHOD:

Foxtail Millets are the healthiest small grains which are naturally gluten free, can be easily digestible. Also it is protein and fiber rich grain. Here is the simple Kheer recipe using foxtail milet....

INGREDIENTS:

METHOD:

Search This Blog

Follow Us

Dear Readers

Popular

facebook

Tags

Blog Archive

Newly added

Search

About Me

Favorite tags

Contact Form

My Instagram