Dum Aloo Ajwaini (One Pot)

Dum Aloo Ajwaini is a recipe that is a little different from the regular Dum Aloo, because of a “magical masala paste’ I add just before turning off the flame and that masala is what makes this a flavour blast dish, that goes very well with Pulav, plain rice and all types of flatbreads.

Ven Pongal (Moong Dal Kichdi)

This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don’t use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more…

Here is the recipe for Ven Pongal for you-

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

 

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

 

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

 

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

 

 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

   

Tomato Rice/Tamatar Pulav

Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don’t use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking????and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don’t puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more…

Here is the recipe for Tomato Rice for you–

 

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

 

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

 

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

 

 

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

 

 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

 

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

 

 

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

 

Here is the recipe for Aloo Methi Paratha for you-

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

 

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

 

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

 

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

 

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

 

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

 

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

 

 

 

Vegetable Manchurian (With Gravy)

Who doesn’t like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter.   I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that’s how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you-  

 

 

 

 

   Ingredients for the Manchurian dough:

   Cabbage 1 medium-sized (shredded)

   Carrot 1 (shredded)

   Spring onions 1 bunch chopped finely

   Onion 1 finely chopped

   Green chillies 2 finely chopped 

   Ginger 1/2 inch piece finely chopped

   Salt as per taste

   Pepper powder 1 tsp

   Maida 1/2 to 3/4 of a cup

   Rice flour 1/4 cup

 

   Ingredients for the gravy:

   Garlic 3 cloves finely chopped(reserve some for garnish)

   Ginger 1/2 inch piece

   Green chillies 2 finely chopped

   Spring onion greens 1 tbsp finely chopped

   Onion 1 small finely chopped

   Tomato puree 1/4 cup or puree of 1 large Tomato

   Green Capsicum 1/4 of a whole chopped medium-sized

   Red Bell pepper 1/4 of a whole chopped medium-sized

   Tomato sauce 2 tbsp

   Chilli sauce 2 tsp(add for more spice)

   Soy sauce 1 tbsp

   Vinegar 1 tbsp

   Cornflour 2 tbsp

   Salt as required

   Pepper powder 1tsp

   Oil for frying the Manchurian

   Directions to make the Manchurian:

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn’t become a dough, but you should be able to form a ball that doesn’t go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

Directions for making the gravy:

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit. 

 STEPWISE RECIPE FOLLOWS:

1. In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. 

 

 

 

2. Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

 

 

3. Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. 

 

 

 

4. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.

 

 

 

5.  When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. 

 

 

 

6. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. 

 

 

7. Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

 

 

Notes:

1. The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.

2. I usually make a slightly thick gravy as that’s how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.

3. If you make an excess of the Manchurian balls, don’t fret, as you can mix them ina onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand???? to relish.

  

 

 

 

Garlic Lachcha Paratha (Multigrain Flour)

Lachcha Paratha is a popular Paratha variety that we find at all Indian/North Indian restaurants. Earlier I would be very intrigued by the way the layers were created and had my own theory of how they must be done????(this was before the internet took over us and all recipes became household). The recipes at that time showed a very complicated process and as a person just venturing into cooking(more than 20 years back), I found the process very intimidating. Then as time passed by and I started gaining confidence in the cooking arena I tried out this Lachcha Paratha(had to rely on pictures only) and it turned out fine. The efforts put were greater than the outcome at that time, so I stopped experimenting with it. After a few years, I suddenly developed an interest in recreating it again. But this time I was better equipped with knowledge and practice. Today I can try out this Paratha with any flour, that is Wheat, Maida, or Multigrain and the results are always great. The method I am giving here is a very simple one which even beginners will find easy to follow.  

The recipe that I am blogging now uses Multigrain flour(store-bought). I use Wheat flour and Multigrain flour mostly for all my bread/roti/paratha recipes. I am not much of a fan of Maida, though I do use it in some dishes where it is necessary and also in Parathas(just about a tablespoon for the pliability).

There will always be a difference in textures when we experiment with different flours, and one should be open to it. In this recipe, I have not used baking powder or baking soda for the fluffiness, so they may not be entirely fluffy, but will definitely be flaky.

While you are here please check out my other bread recipes like Beetroot Paratha and Missi Roti.

Serving Suggestions: Matar Paneer, Palak Paneer, Mava Paneer Curry, Mixed Vegetable Curry, Kadai Paneer, all go very well with this Garlic Lachcha Paratha.

Here is the recipe of Garlic Lachcha Paratha for you-

 

Ingredients:

Multigrain flour 3 cups

Maida 1 tbsp

Oil for kneading 1 tbsp water as required

Butter 50 gm

Garlic 3 cloves finely chopped

Fresh coriander leaves finely chopped 2 tsp

Salt 1/4 tsp

 

Directions:

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. The texture should be like Chapati dough. Rest the dough for 20 minutes to half an hour.

For Garlic Butter:

Take 50 gm butter ina bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

To make Parathas: Divide the dough into 10 big balls. Now take one ball at a time and roll it in dry flour. Place it on your rolling board and roll it out into a big Chapati first. Apply the garlic butter on the chapati with a brush, liberally. Now pleat the Chapati or fold like a fan( refer video). Arrange the pleated dough into a roll, press it down with your fingers, dust it with a little flour and start rolling it out again gently. Roll it out a little thick and medium-sized. Now heat a girdle/tava and put the rolled out Paratha on it. Drizzle a little oil and cook on one side, flip on the other side, apply oil, and cook. You will see the flakes rising out. Cook until nicely brown and crisp. Serve right out of the girdle. The Lachcha paratha is ready!!!

STEPWISE RECIPE FOLLOWS:

1. In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely.

 

2. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. Rest the dough for 20 minutes to half an hour.

 

 

3. Take 50 gm butter in a bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

 

 

4. Method to make Garlic Lachcha Paratha video given here????

 

 

 

 

 

My platter of flaky Garlic Paratha and Matar Paneer with Boondi Raita

 

 

 

Mava Paneer Curry

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

Pachai Sundakkai Kuzhambu (Chettinad Style)

Sundakkai/ Chundakkai in Tamil or Turkery Berry in English, as it is widely known, is a vegetable used in South Indian cooking to make a Kuzhambu or a  gravy in which these berries are simmered with spices. As tasty as the Kuzhambu tastes, the berries are slightly bitter and have many medicinal benefits. This Vegetable is also known as Kudenekayi in Kannada or Usthikaya in Telugu. In Hindi it is called Bankatiya. I am giving here different names so that if you know this vegetable, one must try out recipes made of it because of its medicinal properties.

In SouthIndia the berries are blanched and then dried in the sun for a few days until it changes colour and is completely dry. The dried berries are then stored in an airtight jar then used to make the Sundakkai Vathakuzhambu. The dried berries are also fried in ghee and make an yummy accompaniment for curd rice. The berries fried in ghee are also mixed with hot rice and eaten as it is believed that it helps in deworming.

Health benefits of Sundakkai/ Turkey Berry-  cures common cold, helps in treating kidney related issues, treats Anaemia, helps in treating cough and asthma, clears mucus, help in controlling diabetes, and they heal gastric ulcers.1Berry myriad benefits. 

In this recipe I am using the fresh Sundakkai and not the dried ones( Vathal).  Here the berries are cooked in tamarind sauce with a spicy, ground masala paste. The fresh berries are little bitter and so have to smashed using a pestle, so that as the Berry gets cooked in the tamarind pulp the bitterness is reduced. I am calling this a Chettinad style Kuzhambu because the masala paste used here is the Chettinad masala paste.

While you are here check out my other recipes like Vathakuzhambu, Rasam, Coriander rice, Karuvepilai Podi and rice, Mor Kuzhambu and more.

 

Here is the recipe of Pachai Sundakkai Kuzhambu for you-

 

Ingredients:

Sundakkai/ Turkey Berry (fresh) 150 gm

Tamarind paste  1.5 tbsp ( or pulp of lemon sized ball)

Onion 1 (medium) diced

Tomato 1 large chopped roughly

Garlic 10 to 12 cloves

Curry leaves a few leaves

Green chillies 2

Gingelly/Til/Sesame oil 1.5 tbsp

Asafoetida 1/2 tsp

To grind:

Coriander seeds 1 tbsp

Fennel seeds 1.5 tsp

Dry red chilli 2

Kashmiri dry red chilli 1(optional)

Coconut gratings 1.5 tbsp

To temper:

Mustard seeds 1 tsp

Chana dal(gram) 1 tsp

Dry red chilli 1 broken

Methi/ fenugreek seeds 1 pinch

Asafoetida 1/2 tsp

 

Method:

Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway(refer picture). Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.Now add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender. Check for doneness of Sundakkai by crushing one with a spoon/ladle. If it mashes easily the berries are cooked. Now grind all the ingredients under “to grind” to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. The tasty and healthy Chettinad style Sundakkai Kuzhambu is ready.

SERVING SUGGESTIONS: With hot rice, with Dosa, Idli, pongal,

and Curd rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway.

 

2. Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.

 

3. Add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender.  

 

4. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender.

 

5. Now grind all the ingredients under “to grind” to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. 

 

 

 

NOTES:

1. Follow the precedure given to split open the berry midway. The kuzhambu will taste to bitter if the berries are not split.

2. After the berries cook in the tamarind sauce, check for doneness by pressing them with a ladle or soon. If they crush easily, they are cooked.

3. I have used Gingelly/Til oil as it adds extra flavour to the dish. Unless one is allergic to sesame oil or does not like the taste I recommend using the oil. Alternately refined oil can be used.

    

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

Akkaravadisal One Pot

This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more…  

 

Here is the recipe of One -Pot Akkaravadisal for you-

   Ingredients:

Karuvepilai Podi/Curry Leaves Powder (For Rice)

Karuvepilai or curry leaf plant is an aromatic plant the leaves of which are used in seasoning dishes. Most south Indian dishes have Curry leaves as their common tempering element. Apart from imparting their aroma to a dish they also add a huge amount of flavour. These leaves have many medicinal properties like- high calcium content, rich in Iron, aids in digestion, improves vision, rich in Vitamin A, and many more such benefits. 

In our house, we make this powder with fresh curry leaves and other spices that can be mixed with hot rice and ghee, or it can be added to rice tempered with peanuts and spices and made into Karuvepilai Sadam or Curry leaves rice. 

Karuvepilai powder can be stored in an airtight container for 3 months and more. 

While you are here please check out my other spice powder and sauce recipes like Sambar Powder, Rasam Powder, Sechzwan sauce, Pesto sauce and more…

Here is the recipe of Karuvepilai powder for you-

Ingredients:

Curry leaves 2 cups(stalks removed) washed and pat dried

Coriander seeds/Dhania 2 tbsp

Chana dal/ Gram 1 tbsp

Urad dal 1/2 tbsp

Jeera/ Cumin seeds 1 tsp

Dry red chillies 5 big ones

Tamarind lemon sized ball

Salt to taste.

Asafoetida 1 tsp

Oil for frying spices 1 tbsp

 

Directions:

In a Kadai heat the oil and add the chana dal and urad dal and fry until they turn golden brown. Now add the coriander seeds and Cumin and continue to fry. When the coriander turns aromatic add the dry red chillies and continue to fry. Now add the tamarind followed by asafoetida and fry until the tamarind turn a little crisp, about 30 seconds. Finally, add the washed and pat dried curry leaves and saute for about a minute. Switch off the flame and cool all the roasted ingredients. On cooling, transfer them to the dry mixer jar and grind to a fine powder. Add salt and give another spin the mixture. The Karuvepilai powder is ready for storing. Enjoy with hot rice and ghee. One ball of rice with this powder helps maintain iron levels, good for hair growth and has many more benefits.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

 

2. Heat oil in a Kadai and add the urad dal and chana dal and fry until they turn light brown.

 

3. Add the coriander seeds and cumin seeds and continue to fry until the coriander seeds turn aromatic.

 

4. Now add the dry red chillies, tamarind, followed by the asafoetida and continue frying until the tamarind turns a little crisp.

 

5. Now add the washed and dried curry leaves and saute for a few minutes and put off the stove. Cool the roasted ingredients.

 

6. Put all of them in a dry grinder jar and grind to a fine powder. Add salt as required and the Kruvepilai powder is ready to store.

 

 

NOTES:

1. The curry leaves must be separated from the stalks, washed and pat dried.

2. Salt can be added while grinding or after grinding.

3. Store ina dry container.

4. More dry red chillies can be added for more spiciness.

 

Karuvepilai Rice made from the Karuvepilai Podi

 

To make Karuvepilai Rice- In a Kadai heat oil. When hot add peanuts and fry until light brown. Now add mustard seeds 1 tsp, chana dal 1 tsp, Urad dal 1 tsp, followed by broken dry red chillies and aasafoetida.  Fry until the dals turn light brown. Add Cooked rice made from 1 cup rice, followed by 2 to 3 tbsp of Karuvepilai Podi. Check and adjust salt. The yummy and healthy Karuvepilai Rice is ready. Enjoy. Bon Appetit.

Malpua With Gulab Jamun Mix & Paneer

Malpua is a sweet dish close to my heart and I have taste both the Bengali version and the ones made in the north. I like both of them equally. My hands have been itching to try out this recipe that I thought of and scoured the internet to find if such a one exists. There are a hundred recipes of Malpua with Gulab Jamun mix, but what makes this one different is the use of Paneer(cottage cheese) and Wheat flour. Using Paneer makes the Malpuas soft and fluffy on the inside and wheat flour gives it a little crunch on the exterior.

This is the first time I’m trying out this version and I am happy that it turned out well. Sometimes our hunches do work, and this time the hunch was to use paneer with the mix. The Bengali version of Malpua uses Chenna or paneer along with refined flour though.

The sugar syrup here is a very thin one as it is only to keep the Malpuas moist. I have also made an instant Rabri, the recipe of which I am posting, but I am not uploading the pictures as I couldn’t click any, since the Rabri here was made as an afterthought.

I have a Pineapple Rabri recipe here on the blog which you can refer to. This is the authentic way of making Rabri. Whereas what I have made with the Malpua is a shortcut one, which was made as an accompaniment with the Malpua.

While you are on this page please check out my other sweet/dessert recipes like      Apple cake, Carrot Kheer, Unni Appam, Blueberry Cheesecake, Maa Ladoo,          Berry Smoothie Icecream, and more…

Here is the recipe of Malpua from Gulab Jamun Mix-

 

 

 

 

Gulab Jamun Mix 1 cup

Paneer 100 gm minced

wheat flour 1/2 cup

Sugar 1 tbsp( for batter)

Milk 1 cup (or more if required)

Sugar for syrup 1 cup

Water for sugar syrup 1/2 cup

Elaichi/green cardamom 2 pods

Fennel seeds 2 pinches

Oil for frying

Directions for making the batter:

In a bowl take the Gulab Jamun Mix. Mince the paneer in a blender and add it to the Gulab Jamun mix in the bowl, add the wheat flour followed by the 1 tablespoon sugar. Nicely mix them all together to a dry mixture. Now adding milk little by little whisk to form a pouring consistency batter( like dosa batter or a little thicker). Now add the fennel seeds to the batter and mix. 

 

Directions to make the sugar syrup:

In a pan/ flat vessel take one cup sugar, add 1/2 cup water, and put it on the flame. Stirring continuously so that the sugar dissolves, allow it to boil for 2 to 3 minutes, and put off the flame. String consistency of the syrup is not required in this recipe. Add 2 cardamom pods while boiling the syrup. 

Directions for making the Malpua:

Next, take oil for frying in a flat Karahi or pan preferably and heat. The flame should be medium-high. The oil should not be too hot, nor warm. When you put a little batter, it should sizzle. Now take a scoop of batter in a ladle and pour it into the hot oil. The batter will spread out by itself, like pancakes. Cook on one side and flip it over and cook on the other until both sides are equally golden brown. Remove from oil and drop in the sugar syrup for 10 seconds. Remove and store in a container. If storing for more than a day, let the Malpuas remain in the sugar syrup itself, so that they stay moist. Enjoy the sweet dish. Bon Appetit.

Directions to make instant Rabri ( optional) No pictures for this.

Ingredients:

Milk 1 cup

Sugar 2 tsp

Milk powder 2 tbsp

Directions for Rabri: Take one cup of milk and boil. When it reduces to half, add 2 tsp sugar and 2 tablespoons of milk powder and stir nicely. Within 2 minutes it will reach the desired consistency. Put off the flame and let it cool completely before plating.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. In a bowl add the Gulab Jamun mix, Paneer, wheat flour, sugar, and mix. Now add milk little by little to make a batter of flowing consistency. Add fennel seeds, mix it in, and keep the batter aside.

 

2. To prepare the sugar syrup, add 1/2 cup water to 1 cup sugar and put it on the flame to boil. Keep stirring for the sugar to dissolve and boil for 2 to 3 minutes, not more. Put off flame and cool. Add 2 cardamom pods while boiling.

 

3. In a flat pan/Karahi take oil for deep frying and heat. The flame should be medium-high and the oil should be hot, but not smoking hot. When the batter is poured, it should sizzle.  Now take a scoop full of batter and pour it in the oil. Let it spread by itself. Fry until it turns golden brown on one side and then flip it and fry until golden brown on the other side too.

 

 

4. Now put the fried Malpua into the sugar syrup and remove after a few seconds if serving immediately. If storing for a day, let the Malpuas remain in the syrup so that they remain moist.

 

5. Serve warm with Rabri or just as it is. 

 

NOTES:

1. If the sugar syrup solidifies after some time, add a tablespoon of water and put it on the flame and keep the flame very low. The syrup will loosen. Put off the flame. You can keep repeating this process until all the Malpuas are fried,  if required.

2. A flat pan or Kadai is the perfect one for frying this sweet as in a curved Kadai the batter may turn to a ball and roundish, instead of a flat pancake-like shape.

3. Before pouring the batter, check if the oil is hot, by dropping some batter gently into the oil. If it sizzles immediately, the oil is ready for frying.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

Omavalli Rasam/Ajwain Leaves Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold. A good Rasam powder makes for a flavourful Rasam, the recipe for the Rasam Powder has been included here.

Drumstick Rasam/Murungakkai Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold. 

Creamy Palak In Coconut Milk

This recipe is really worth a try. It is different from the Palak recipes that we usually come across. As the name suggests the Palak/Spinach had been cooked in coconut milk. Surprised? Well, the flavor of the coconut is very subtle and does not overpower the palak at all. The coconut milk gives a creamy texture to the dish. This dish goes well with rotis, paratha, and rice. It is a simple and healthy recipe with loads of flavour. This is an excellent way to add palak to your diet, as  Palak/spinach is rich in iron and fibre. This recipe is adapted from a similar recipe I spotted on @ budgetbytes.com. I have also added a small video for this recipe for easy reference.

When I made this dish I had only 1 bunch of Spinach and then when I tasted the dish I regretted making it with just a bunch as it tasted so good, that we all craved for more. So made it again within a week’s time. If you feel this dish might be very bland because of the coconut milk, let me assure you that on the contrary, it holds on to how much ever spice you put. So one could increase or decrease the spice as per their preference.

While you are here please view my other recipes like Palak Paneer, Coriander rice, Kothimbir vadi, Drumstick curry, Mixed vegetable curry and more.

Here is the recipe of Creamy Palak in Coconut milk for you-

Ingredients: 

Palak/Spinach 1 bunch

Coconut milk 1 pouch (200 ml)

Onion 1 large finely chopped 

1 Tomato large finely chopped 

Garlic 5 cloves finely chopped

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Salt as required

Red chilli powder 1 tsp( add more for more spice)

Coriander powder 1 tsp

Fennel powder 1 tsp

Garam Masala powder 1/2 tsp

Directions:

Chop the Palak finely and wash. Drain all the water and put the Palak in a pan. Pour 200 ml coconut milk to the palak and switch on the flame. Keep stirring and cooking the Palak. While cooking keep mashing the Spinach with the back of a ladle from time to time. Cook on low flame until most of the coconut milk is evaporated and the mixture resembles a mash. Transfer to another plate/ vessel. Now in another pan/ kadai heat some oil. Add the cumin seeds and as they splutter add the chopped garlic and saute for 30 seconds or until nicely brown. Now add the turmeric powder followed by chopped onion and saute until the onions start turning brown. Now add the chopped tomatoes and saute for a minute. Now add the salt and cook until the tomatoes start turning mushy. Keep mashing the tomatoes as you stir them. Add the chilli powder followed by coriander powder and fennel powder and stir. Now add the cooked Palak and mix well. Cook for a minute or 2 on low flame, add the garam masala and put off the flame. The Creamy Palak in Coconut Milk is ready to serve.

Serving Suggestions: Rotis, Parathas, Rice and also works as a dip for bread. To use as a dip  just blitz in a blender for a single spin after cooking.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop the Palak, wash and drain all the water.

2. Put the Palak into a pan and add the coconut milk and put it on the flame. Add salt.

 

3. Cook on low flame until most of the coconut milk gets evaporated. Keep mashing the Palak with the back of a ladle while cooking. The mixture should resemble a mash when cooked. Transfer to a plate or vessel.

 

4. Now in a karahi or pan heat some oil and add the cumin seeds. As they splutter add the chopped garlic and saute for 30 seconds.

 

 

5. Now add the turmeric powder followed by chopped onions and saute until the onions start turning brown.

 

6. Now add the tomatoes and saute for a minute.  Add the salt and continue to cook for a minute. Keep mashing the tomatoes as you cook. Now add the red chilli powder, followed by coriander powder and fennel powder and cook until the tomatoes turn mushy and the mixture looks like a paste.

 

7. Now add the Palak cooked in coconut milk and mix nicely. Lower the flame and let it cook for a minute. Finally, add the garam masala powder and switch off the flame. The Creamy Palak curry is ready to serve.

 

 

NOTES:

1. I have used only 1 carton of coconut milk and hence the flavour of coconut was mild. For a more intense flavour add more coconut milk. You can use up to 250 ml for a bunch of spinach.

2. As mentioned in serving suggestions this recipe works well as a sauce or dip for bread. Just blitz the curry through a blender after cooking it to use as a sauce.

 

SHORT VIDEO OF RECIPE HERE????

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

Unni Appam/Nei Appam/Sweet Appam

This Appam recipe is the Kerala style Appam, made with soaked raw Rice, Jaggery, Banana and Cardamom. It is one of the most simple recipes and is also one of the main offerings in festivals like Janmashtami, and Ganesh Chaturthi. In our house, it is also an instant snack that my mother would make in a jiffy apart from the soak time. Usually, an Appam mould/ Appa karai is required for this, but some also make it by directly pouring a ladle of batter into the oil and deep-frying. If fried without a mould the shape is flat like that of a Pancake, whereas the one made in a mould is round. It is best made with ghee, though oil too can be substituted for ghee.

Grinding the batter to the right consistency is a critical step, as too dilute a batter will affect the moulding of the appam and the batter may just scatter away in the oil. Therefore I have mentioned the right way to grind the batter in the recipe. Once the batter is ground we are just five minutes away from yummy tasting Nei Appams.

While you are here look at my other Sweet dish recipes like Sugiyan, Vella Aval, Akkaravadisal, Chakkara Pongal, Maa Ladoo, Carrot Kheer, Pineapple Rabri and more.

Here is the recipe of Sweet Appam/ Unni Appam for you– 

Ingredients:

Raw Rice 1 cup  soaked for 1-hour minimum ( 1 cup equals 200 gm) ( refer note1)

Jaggery 1 cup powdered/shredded

Banana 1/2 to 3/4 th of 1 large 

Cardamom powder 1/2 tsp

Coconut grated or cut to small pieces 2 Tbsp

Directions:

Soak the Rice for a minimum of 1 hour and up to a maximum of 1.5 hours. After soaking, drain all water and out the rice into a blender. Grind it first to a Rava/Sooji like texture without adding water, now add little water and grind to a smooth paste. Take care not to add too much water, as adding jaggery will liquify it further. So try to use only 1/4 cup water to get a smooth texture. Now add the Jaggery and grind again. Add coconut grating and blitz. Mash the bananas with your fingers and add them to the batter and bring again to a smooth batter. Transfer to a vessel and add the cardamom powder. The Appam batter is now ready.

Now put the Appam mould/Appam Chetty or Appa Karal on flame and heat it well.  Spoon in the ghee into the moulds liberally. Let the ghee heat up, now spoon the batter into the moulds and fry on one side until golden brown, using a kambi/skewer or a fork, to loosen the edges of the Appam and flip it to the other side and fry until golden brown. To check for doneness, pierce the appam with the skewer/toothpick or fork in the center, if it comes out clean, remove appams from the mould. The delicious Unni appam/ Sweet Paniyarams/ Nei Appams are ready. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak rice for 1 hour. It can be soaked up to a maximum of 1.5 hours.

 

2. After an hour drain all the water and put the rice ina blender and grind it without any water at first to a Rava/Sooji like texture.

 

3. Now add water little by little and grind it to a smooth paste. Water should be used minimally. I used around 1/4 cup water to grind. Check cup measurement given above.

 

4. Now add the jaggery again and grind to a smooth paste, add the coconut gratings and blitz again.

 

5. Now mash 3/4 of a Banana with your fingers and add it to the paste, grind once again to a smooth batter. The consistency should be that of dosa batter. Transfer it to a vessel and add the cardamom powder. The appam batter is ready. Have added a mini video to show the consistency of the batter.

 

6. Put an Appam Chetty on the flame. Spoon in the ghee and heat it. Now spoon in the batter into the moulds and fry on now side until a golden brown. Using a skewer or fork loosen the edges of the appam and gently flip it to the other side and fry again to a golden colour. Repeat for all batter. The Sweet Appams are now ready. 

 

NOTES:

1. Any raw rice variety can be used other than Basmathi as the Basmathi rice does not have a lot of starch content that is required for binding. The appams turn out rubbery with it.

2. While grinding if you end up with a runny batter accidentally, then add rice flour a tablespoon at a time until you achieve the right consistency.

3. If the batter splits or breaks apart in the ghee either your batter is runny or too much jaggery has been added. So modify accordingly and fry.

4. It is ideal to fry these appams in ghee/clarified butter as it tastes best. But oil also can be used.

5. Banana varieties that are sweet can be used. Avoid the slight sour ones like Poovan. 

6. Always start with frying a single Appam first so that if something needs to be adjusted it can be done and then the rest can be fried.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

 

Thengai Therattipal/ Palkova (Coconut Infused)

Therattipal or Palkova is a dehydrated milk sweet, made with only two ingredients-Milk and Sugar. Therattipal is a traditional recipe made for festivals like Janmashtami and Deepawali. In our house, Therattipal is the main offering to Krishna apart from Sweet Appam and for Deepawali too we start the festival with a spoon of the Therattipal immediately after Ganga Snanam.

This time I have given a twist to the Therattipal and added roasted coconut gratings to it, which enhances the taste of this sweet dish. Anyway until we add the coconut the method of the recipe is the same. Usually, no cardamom powder is added to this sweet as the milk taste is what should pervade, but if one does prefer, it can always be added.

The coconut flavour is mild and not very intense. The milk and the coconut combine really well to give a different taste which is a welcome change from the regular Therattipal.  

This recipe if made with pure organic cows milk tastes divine, as while the milk reduces you can see the natural fat bubbling out. And it tastes as though ghee has been added to it. These days since we all use milk packets or tetra pack cartons of milk we don’t see this process happening naturally and so we add a teaspoon of ghee at the end. its an optional step and the sweet will still taste the same, if not added.

While you are here please check out my other Sweet dish recipes like –

 Atte ka Sheera, Sugiyan, Carrot Kheer, Vella Aval, Maa Ladoo, Pineapple Rabri, Chakkara Pongal and many more…

The same recipe can be followed for regular Therattipal/Palkova too. Only the coconut doesn’t have to be added.

Here is the recipe for Thengai Therattipal/Palkova(coconut-infused)-

 

 

Ingredients:

Milk (toned milk) 1.5 litres (refer to note1)                                                                Sugar 140 gm approx (reduce if you prefer less)                                                        Coconut (grated) 1 cup

Directions:

Pour the milk into a heavy-bottomed vessel or Kadai and begin to boil. It has to be reduced by almost 3/4 of the quantity by stirring constantly. For the first 10-15 minutes, constant stirring is required, thereafter keep flame on medium heat and keep stirring from time to time. As the moisture from the milk evaporates the consistency of the milk becomes denser and the texture also starts becoming granular/thready. Keep stirring until the milk has lost almost all moisture(check picture for reference) and now add in the sugar and start stirring again. Once the sugar is added the reduced milk mixture liquifies a little, it is normal and nothing to worry about. Continue stirring until the mixture loses all the moisture al does not stick to the bottom of the pan anymore. Another way to check is to put a little   Palkova in a plate, just wet your hands with water, and try to take a small bit of the Palkova and shape it to a mini ball. If the ball forms, you can turn off the flame. Now in In another Kadai, put 1/2 tsp ghee and drop in the coconut gratings and start roasting it until it becomes dry and it is a nice brown in colour. Transfer it to a plate and cool it. Once cooled, add to the Palakova/Therattipal, switch on the flame and mix nicely until the coconut and the Therattipal are well integrated and switch off the flame. After adding the coconut the mixture turns a little drier. It is natural so nothing to worry. Offer it to Krishna or just have it as dessert. Enjoy. Bon Appetit.                                                                                                                If you want just regular Therattipal stop the procedure after adding sugar and reducing it again. Add a teaspoon of ghee for a nice sheen.   

 

STEPWISE RECIPE FOLLOWS:

1. Start by boiling the milk in a heavy-bottomed vessel or Kadai.

 

2. Keep stirring constantly for the first 10 to 15 minutes and keep scraping the sides of the vessel as the milk solids keep depositing there.

 

3. Now on medium heat and stirring every once in awhile reduce the milk until almost all moisture gets evaporated.

 

4. Now add in the sugar and start stirring again. The mixture liquified a little again but it is natural and again will solidify.

 

5. Keep stirring until the mixture does not stick to the bottom of the vessel any more. Another method to check for doneness is to take a little amount of the Therattipal and put it on a plate. Wet your fingers and take a small quantity and try to form a ball. If you are able to form a ball, that is the right consistency. Put off the flame.

 

6. In a small Kadai take little ghee and add a cup of grated coconut and start roasting until it becomes dry and turns a nice brown in colour. When the coconut is dry, it will not stick to the Kadai anymore. Transfer it to a plate and cool.

 

7. After it cools completely add it to the Therattipal, switch on the flame and stir nicely until the coconut is well integrated with the Therattipal. Once the coconut is absorbed, the mixture will become drier, this is natural and there is no need to worry. Add a teaspoon of ghee finally, just for some sheen. The Thengai Therattipal is now ready.

 

 

 

QUICK VIDEO OF METHOD HERE:

 

NOTES:

1. I have used Tetrapack toned milk. The more fat content in the milk the lesser the evaporation time. You can use full cream milk too.

2. It took around 1 hour to reduce 1.5 litres of milk. 

3. If you don’t wish to add the coconut, the process can be stopped after adding sugar, reducing further and performing the test to see if a ball is formed.

4. If one prefers less sugar, it can be reduced a little.

5. There are many short cut methods to evaporate milk by adding milk powder etc; I use this method for making small amounts of Rabri for jalebis and other such dishes, but I don’t recommend the shortcut method for Therattipal, as this whole sweet dish is about the texture and taste. 

6. Cheese too is used for quick evaporation, but again it changes the taste and texture.

    

  

   

 

 

Masala Wheat Flour Papdis (Baked)

Masala Wheat Flour Papdis are crunchy crisps made of wheat flour. The wheat flour here can be easily replaced with maida/refined flour or multigrain flour. I usually fry these Papdis, but this time I have baked them as per the request of friends and followers as they wanted something that was not deep-fried. That said, these Papdis can be fried too and I have given both options in this recipe.

When we bake a snack that is traditionally deep- fried there is always a difference in texture. It would be wrong to say that they taste almost like fried ones. The taste is the same, the papdis are crunchy too, but there is a difference in their textures. I also believe that when we prefer a baked snack over a fried one we are willing to adjust to the minute differences that are bound to be there because the technique used is different. Therefore you will not find phrases like “baked but almost like fried” or “baked but as good as fried”, on this blog. Baked is baked and fried is fried, and somewhere there is a compromise in either, shape, colour, texture, taste of the dish. I am not saying this only about the current recipe but in general. When a deep-fried dish is baked there are differences.

This is why I try to keep the fried ones fried, but sometimes I do give in to a little experimenting. I won’t do something because it is a trend, but if I do experiment and the result is blog-worthy I will certainly share it with you all.

Now, these Papdis can be served with tea, they last for a long time when stored in an airtight container. I also make Papdi Chat(street food delicacy) with these, and since they are firm than the Maida papdis, they hold up the sweet curd and chutneys of the Chaat well.

While you are here please do look at other snack recipes by Rajjo’s kitchen like Semolina Cheese Balls, Kothimbir vadi, Stuffed kuzhi Paniyarams, Kachori, Savory Muffins and more…

Here is the recipe of Wheat flour Papdis for you–

Ingredients:

Wheat flour 2 cups       (1 cup =150 ml)                                                                      Suji(semolina) 1/2 cup                                                                                                Salt as per taste                                                                                                            Red chilli powder 1 tsp                                                                                                Ajwain(Omam/Carrom seeds) 1 tsp                                                                            Oil 3 tbsp for flour  (refer note1)                                                                                  Fresh Coriander or Methi(fenugreek)leaves  1/2 cup finely chopped                          White sesame 1 tsp (optional)                                                                                      Water as required      

Directions:

In a dish take the wheat flour and add the suji/semolina to it. Now add the salt, red chilli powder, ajwain followed by the 3 tbsp oil. Start mixing the flour with your fingers, such that the spice powders and oil are well mixed with the flour. Now take some flour in your palm and clamp it together with your fingers. If the flour holds shape, water can be added little by little now. But before that add the chopped coriander/methi leaves, mix it with the flour well and now start adding water little by little. We want a stiff dough here. The consistency should be like the dough for Poorie. Now apply very little oil on the dough and rest it or 15 minutes.  Now divide the dough into 4 or 5 balls. Roll out each ball into a thin circle, flour for dusting if required. Sprinkle some sesame seeds on the rolled and flattened dough and roll again so that the sesame seeds stick to the dough. Now with a cookie cutter or lid of a bottle cut into a circle. Remove excess dough from sides. prick holes with a fork on the little papdis.                                                                     

To bake them: Preheat oven to 180 C for 10 minutes. Place the little circles into a baking tray after pricking holes,  brush with a little oil(this step is optional), and bake at 180 C for 8 minutes on one side, flip them after 8 minutes and bake again for 8 minutes. Remove from oven, let them cool and store in an airtight container. Repeat this process for the whole amount of dough.

To fry them: Take oil in a Kadai and heat. The oil should be medium hot. The dough when put should sizzle and rise up immediately. This is the right temperature. Prick the papdis with a fork and gently drop them into the oil and fry until all bubbles have subsided and the papdis are light brown in colour. Cool and store in an airtight container. 

The crunchy and spicy Masala Wheat Flour Papdis are ready to serve with tea or to be made to a Chaat item. Enjoy. Bon Appetit.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the Wheat flour in a dish and add the Semolina/Suji to it.

 

2. Now add the salt, red chilli powder, ajwain, and oil to the flour.

 

3. Start mixing the flour with your fingers(without adding any water at this stage). The spice powders and salt must mix evenly with the flour. Take some flour in your palm and try to clamp it within your fist. When you open your fist the flour should hold shape and not break away.

 

4. Now add the finely chopped fresh coriander or Methi leaves, and adding water little by little form a stiff dough. The consistency should be like Poori dough. Rest the dough for 15 minutes.

 

5. Now divide the dough into 4 or 5 equal parts. Take one ball at a time, dust it with flour and roll it out like a chapati, sprinkle some sesame seeds and roll again lightly, so that the seeds stick to the dough.

 

6. Now with a cookie cutter or lid of a bottle make small circles. Take away the excess dough. Prick the circles all over with a fork.

 

7. To bake- preheat oven to 180 c for 10 minutes. Brush some oil over the Papdis, place them on a baking tray and bake at 180C for 8 minutes on one side. Remove the tray, flip over the papdis and bake again for 8 minutes. Remove from oven and cool. Store in an airtight container.  

 

8. To fry them- heat oil in a Kadai. Oil should be medium hot. Check the temperature by gently dropping a small bit of dough into the oil. If it sizzles and rises immediately, this is the right temperature. Now fry the papdis in oil at medium heat until all the bubbles subside and the papdis are light brown in colour.

 

NOTES:                                                                                                                        1. Adding adequate oil to the flour is a crucial step, the oil is the one that imparts the crunch to the Papdis. After step 3 if the flour is still not holding shape, then add another teaspoon or two of oil to the flour, rub it into the flour and check if it holds shape now by claiming it in your fist. If it does, start mixing water.

2. It is important to prick the Papdis with a fork before baking or frying as otherwise, they will rise/puff up thereby losing the crunch. So pricking holes is a crucial step.

3. The temperature of the oil is important, the method to check the temperature is given in step 8, which should be followed. 

4. The timing in each oven may vary to bake, so 2 to 3 minutes less or extra time may be required.     

          

 

 

 

 

 

Thattai/Nippatu

This savory recipe is a popular South Indian snack and is made during festivals like Janmashtami and Deepawali. In South India festivals are incomplete without making rice-flour based snacks and homemade sweets. 

Sweet Poha/Vella Aval

This recipe of the humble Poha(beaten rice flakes)/Aval cooked  in Jaggery syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. Healthy and filling at the same time. It makes for a good mid-evening snack(Tiffin) option. Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

Mushroom Do Pyaza

Mushroom Do Pyaza is a simple recipe made predominantly of Mushrooms and onions. At our home, I make it frequently to go with Rotis or pulav. Well, this dish is usually semi-dry but I prefer it with a little gravy, so you will find that my recipe is a little different from the other Mushroom Do Pyaz recipes. That said, it still is a very simple one. I have just included 2 ingredients that make it a little creamy.

 

Sauteed vegetables

Sugiyan

Sugiyan or Sukhiyan as it is called is a traditional snack in Kerala and Tamilnadu. It is also made in Andhra Pradesh and is called Boorelu. This snack is like a sweet version of the Aloo Bonda where the Aloo is replaced with a sweet Chana dal or Moong dal and Jaggery filling and instead of Besan Urad dal and rice flour are used as a batter to cover the filling(Poornam). Coconut is also added to the filling that enhances the taste. This is also a snack that people make for festivals. As the festival time is nearing blogging this recipe may be helpful. I usually make it around Navarathri and Diwali to serve it to guests who visit home.

Palak Paneer

Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

Kothimbir Vadi

Kothimbir Vadi is a savory Maharashtrian snack. It is made of Fresh coriander leaves and Besan/gram flour. Coriander as I have mentioned in my previous posts is my favourite herb. So when there is a recipe predominantly with coriander leaves how could I let it go and hence the post.

Stuffed Kuzhi Paniyaram (Savory)

Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.

Vetrilai Rasam/Betle Leaf Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold.

Chakkara Pongal/Sweet Pongal

The month of Aadi(as per Tamil calender) or Aashad is a very auspicious one in South India as it marks the beginning of festivals which begin with Ganesh Chaturthi and Janmashtami and goes up to Pongal in January which is the month of Thai(Tamil) or Paush. The Chakkara Pongal is considered to be the prime offering to the Mother Goddess. This sweet Pongal is also the offering to the Sun God on the Makara Shankranti day/Pongal festival.

Dahi Pohe/Moru Aval

This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites.  I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy.  There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn’t become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo’s Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more…

Carrot Kheer/Payasam

Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Coriander Rice/Chutney Rice

My love for this herb is perennial. I love adding it to Subjis not just as a garnish but a few springs just as one of the ingredients. There are many condiments made of this humble herb like Chutneys, Dips, Raitas, Pickle, etc; Coriander rice is a simple and healthy rice variety and a great lunch box option for kids. It is healthy too as Coriander is rich in fiber and essential nutrients. It aids in digestion too. So why leave out such a beneficial herb from main course cooking and limit it to just being a condiment. Therefore I thought of adding this Coriander rice recipe to my blog post.

Drumstick Curry

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

Brinjal Pepper Masala (No Onion-No Garlic Recipe)

An everyday subji made from Brinjals and very simple gravy. Brinjals combined in a tomato and coconut gravy with some black peppers for spice. A very mildly flavoured dish, it has some Cashewnuts and Raisins too which enhance its taste. As I mentioned in one of my earlier posts Brinjals are very versatile vegetables and a large variety of recipes can be made with them from different cuisines. There are many types of Brinjal too and some recipes are specific to the Brinjal.

Pruppu Urundai Kozhambu (Dal Dumplings In Tamarind Sauce)

I love cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditional South Indian recipe. I learnt this from my mother in law and she was an expert at it. In this preparation, dumplings of Dal/ lentils are cooked in a tangy tamarind sauce. This dish is served with rice but goes well as a side dish for Dosas, Idli, Pongal etc. As in all recipes, there are different methods of making the dumplings. Some steam the dumplings before adding it to the sauce, while some cook it directly in the tamarind sauce. I prefer and follow the second method. The dumplings are able to absorb the flavours this way. I also love using fresh coriander in the dumplings as it realove cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditionaand add them to the sauce, whereas other recipes suggest cooking it lly elevates the dish to a different level. So when there are no coriander leaves at home I don’t make the dish. Whether coriander is added or not, this dish is just amazingly tasty. So don’t wait for the coriander, just cook on. While you are here check out the recipe of Vatha Kozhambu   A similar recipe with Shallots cooked in a tangy tamarind sauce.

Beans Paruppu Usli

Paruppu Usli is a South Indian(Tamilian) dish made by crumbling dal. The crumbled dal is then added to cooked vegetables. A wide variety of vegetables like Banana flowers, Cabbage, Capsicum, Radish greens, and Beans can be added to the Usli.

Mixed Vegetable Curry (No Onion, No Garlic Recipe)

This recipe is absolute comfort food. On those, no masala days or on days when you are off onion and garlic, or even otherwise this Subji is a great option for Rotis and Rice. It’s a colourful subji that will encourage children to eat vegetables and is also not very spicy. Since I have not used onions or garlic, milk cream forms the base of the subji. A wide variety of vegetables can be used, excluding the high water content ones. I have used vegetables that are easily available and popularly come under the mixed vegetable category. please do visit my other subjis and dals while you are here.

Atte Ka Sheera (Insant Wheat Halwa)

Halwa is a popular dish in the Indian subcontinent and there are many varieties of Halwa like Rava/Suji Halwa, Moong dal halwa, Chana dal halwa, Lauki halwa, Carrot halwa, and many more. This recipe Atte Ka Sheera is very popular in North India during both the Navrathras, as it is offered to little girls on the Ashtami day( day 8 of Navrathri) as Prasad(holy offering).

Kuthiraivali (Barnyard Millet) Pongal

Pongal is a savory dish of rice and lentils in South India similar to the Khichdi in the North. I have supplemented the rice with Barnyard Millet, called Kuthiraivali in Tamilnadu. These millets are high in fibre and are gluten-free. So for all the health freaks,  here’s the recipe for you. This is a simple one-pot recipe. It makes a great breakfast option as compared to the rice Pongal, as it is lighter.

Pineapple Rabri

Rabri is a sweet-dish made by boiling and reducing milk until it gets a thready texture and becomes dense. It is flavoured with cardamom and nuts and served chilled. In this recipe, I have added fruit to the Rabri instead of dry nuts. Usually, Rabri is served as an accompaniment for Jalebi or Malpua, but this recipe of Pineapple Rabri can be relished just by itself. Let’s get to the recipe right away.

Vatha Kozhambu (Shallots In A Spicy Tamarind Gravy)

This is a traditional South Indian recipe. There are many variations to this recipe and a large variety of vegetables or dehydrated berries(Turkey berry, cluster beans, etc;) are simmered in a spicy tamarind sauce. Usually served with hot rice and ghee, but goes well with Dosas and Idlis too. I have used Sambar powder here, though Vatha Kozhambu powder is also used, there is not much difference in the taste and Sambar powder works well. For the recipe of Sambar Powder click here. Let’s get to the recipe without much ado.

Veg Kothu Parotta

This is a south Indian street food recipe, made form Parathas(called Parotta in the South) and sauteed vegetables in a spicy tomato base. The Parottas are shredded(minced)and added to the gravy and further stir-fried to a crispy flaky dish. There are many variations to this dish, but I am keeping it simple. This dish can be served with sauce or raita. Usually,  leftover parathas or chapatis can be used for making this dish. Store-bought Parathas can be used too. Let’s get to the recipe.

Pineapple Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same.

Akkaravadisal

This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

Bhindi Raita

Raita is a yoghurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans or can be served as a dip for Kebabs too.

Lemon Rice

Lemon Rice is one such recipe which is easy to make with minimum ingredients. It doesn’t need any specific accompaniment. It can be had just like that or with Papad. It’s the perfect lunchbox item. The zing and freshness of lemon is enough to bring everyone to your table for their share.

Chinese Paratha

This recipe is one that has been sitting in my recipe book for the past 20 years. I made this as a young mother, with no success at making Veg Hakka noodles, as I did not understand what aldente meant.

 

 

Rava Dosa

Dosas come in many varieties and these Rava Dosas are full of flavour and are crisp too. This is a foolproof recipe. In my family, we have made it this way for years and what’s more, just add any healthy millet flour to this and it will still come out well. In restaurants, this Dosa is made with Maida instead of the wheat flour. You can do that too. I’m partial to what flour so have replaced Maida/ refined flour with it.

Dal Makhni 2 ways

Dal Makhni or Dal Makhani is one of the all-time favourite dishes of my family, whenever we are at a North Indian joint. So I have tasted many versions of it and used to make this recipe at one point in time with cream, as most recipes suggest. I found the dal to be heavy when made this way and then I chanced upon the recipe for Dal Makhni that I’m blogging now on a spice packet, I tried it and it tasted almost like the restaurant ones, so have been following this recipe for a long time now.

Coconut Tomato Chutney

This chutney is very easy to make. I have added Tomato for the freshness and tang and so you don’t have to add either tamarind or lemon as in the regular coconut chutney. Goes really well with Idli, Dosa, Pongal, Paniyaram etc.

Matar Paneer (One Pot)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

Stuffed Mushroom Tikka

I have always struggled with cooking Mushrooms in the initial years of my cooking. Every time I made a subji ( side dish), it would run watery and I had almost given up on making the vegetable at home. Then I chanced upon an article on the right way of cooking Mushrooms and I got back to making them again at home, and that too with near perfection. That said, this recipe is a starter and though a lot of steps are involved, they are pretty simple. Serve it at home to make a simple meal special, or serve it at a party for friends asking you the recipe. You can bake, Tava roast or deep fry the tikkas. Let’s get to the recipe right away.

Arbi Masala (Spicy Colacassia)

A simple everyday subji.  I make the Arbi/Arvi as a roast, sometimes a simple fry and it can also be added while making Sambhar or Kadi. This tuber is a little slimy, but that can be managed by dusting the Arbi with a little Besan/ Gram flour or rice flour. In this recipe, I have pre-cooked the Arbi in a pressure cooker and then baked it for the extra crispiness. You can also deep fry it. I do that quite often too. Let’s get to the recipe right away.

Mint/Pudina Raita

Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.