Sago Idli/ Sabudana Idli/ Sabbaki Idli

Cabbage Kunukku With Dosa Batter/ Cabbage And Lentil Fritters

Vegan Vegetable Stew Indian Style

Nei Payasam/ Aravana Payasam

Coriander Seeds Chutney ( Bloating remedy)

Narthangai Kuzhambu/ Citron Curry

Pumpkin Raita/ Parangikai Thayir Pachadi

Idli Podi/ Idli Milagai Podi/ Gun Powder

Bajra Chana Dosa/ Instant Bajra Dosa

Satvik- No Onion No Garlic Recipes

Recipes For Ganesh Chaturthi

Coconut Rose Modak/ Coconut Rose Kozhukattai

Parupu Vadai/ Mixed Dal Vada/ No Onion No Garlic Vadai

Sabudana Kheer / Javvarisi Payasam

Popular Rakshabandhan Recipes

Pidi Karunai Kizhangu Masiyal

Beetroot Rice Flour Rotis/Beetroot Flatbread

Vendakai Vatha Kuzhambu/ Tangy Okra Curry

Brahmi Leaves Chutney/ Vallarai Keerai Chutney

Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

Nendran Pazham Halwa/ Banana Halwa

Gongura Pappu/ Red Sorrel Leaves Dal

Mohan Puri/ Chandrakala

Pineapple Kesari/Pineapple Sheera/Pineapple Pudding

Sooji Halwa/Semolina Pudding/Sheera

Pumpkin Halwa/Kaddu Halwa/ Pumpkin Pudding

Sundal Recipes

Sundal Podi

Aval Sakkarai Pongal/ Poha Sweet Pongal

Ammini Kozhukattai/ Savory Rice Flour Dumplings

Kozhakattai/Modak 2 ways(Coconut Poornam/Stuffing)

Green Tomato Chutney/ Raw Tomato Chutney

Goli Baje/Mysore Bajji

Coconut Barfi/Thengai Burfi (with desiccated coconut)

Red Rice Sweet Poha (with sugar)

Moringa-Dal Shorba (Moringa leaves Soup)

Bisi Bele Bath Masala (Powder)

Bisi Bele Bath/ Bisi Bele Huli Anna

Gluten Free Thaali

Rice Flour Rotis/Chawal Ki Roti

 Roti is a flat bread made with whole wheat flour or refined flour. The dough is unleavened. Rotis form the staple food of most Indians on the northern side. Rotis can be of different kinds like, Chapati, Phulka, Tandoori roti, Roomali roti, Missi roti and more. In all the mentioned varieties differ in either the flour proportions or the method how they are cooked.  

Rice Rotis are the softest and are made with steamed rice flour. Unlike the Akki Roti these rotis do not have chopped onions and other spices added to them. If made correctly, they also fluff up like a phulka. Since they are made with rice flour these Rotis are gluten free and perfect for people with gluten resistance.

As I am on a series creating Thaalis from all around India and also documenting the variations to them based on ingredients used or not used, I cooked this Rotis as part of the Gluten free thaali.

The dough for these Rotis is like the one made for Modak/kozhakattai. Having said this, it is important to make the dough well. I have cooked the Rotis with store bough rice flour, so some cracks towards the edge are seen. A smooth flour will ensure no cracks at all. The flour can also be made by pounding rice to a fine flour at home itself in a mixie.

Follow the directions as mentioned to get the best out of the recipe. While you are here also checkout other Roti/Paratha recipes on the blog like- Missi Roti, Garlic Naan, Sweet potato puran poli, Aloo Methi Paratha, Garlic Lachcha paratha, Beetroot Paratha, Chinese Paratha, and more…

Here is the recipe of Rice Roti or Chawal Ki Roti-

 

 

Beetroot Halwa

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?????

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…

Here is the recipe for Beet root Halwa.  

 

 

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

 

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

 

2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

 

3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

 

4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

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.

 

Moong Dal Halwa

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” ????. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour’s time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more…

Here is the recipe of Moong Dal Halwa-

 

 

 

    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

 

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

 

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

 

 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

 

 

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

 

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

 

 

 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

 

Thakkali Aati Kachina Kuzhambu

Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can’t cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney’s are made at my place to keep consuming them????.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more…

 

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

 

 

    Ingredients:

Rasakalan

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

Menthiya Keerai Kootu/South Indian Methi Dal

Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it. 

 

South Indian Vegetable Kurma

The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more…

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here’s my version of the South Indian Vegetable Kurma–

 

 

 

 

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

 

 

AUTHOR: RAJNI RAM

 

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

 

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

 

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

 

 

 

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

 

 

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

 

 

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

 

 

 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

 

 

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

 

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

Dry Fruit Ladoo

 These Ladoos are absolutely delicious and healthy. In my house, these are made not only during Diwali but all year through. They have a long shelf life and can sometimes substitute for breakfast. People who fast can rely on this for some quick energy. No sugar or honey or jaggery is added and I use minimum ghee(about 3 teaspoons). Yes! this is a whole package of health. Remember good things always come in small packages? This is that package????.

My daughter gets it packed for hostel without fail every time she comes homes on her break. According to her, whenever she gets up late and is late for breakfast at the mess, she pops in 2 of these ladoos and grabs a glass of milk and her breakfast is taken care of for that day. I don’t recommend this on a daily basis, but we all have times when we are running against time, this healthy ladoo comes in handy, it also takes care of sudden hunger pangs. My home always has a stock of these ladoos. And the best part you can customize them as per your desired dry fruits and nuts.

While you are here please check out my other sweet/dessert recipes like- Red Poha Ladoo, Carrot Kheer, Gajar halwa barfi, Maa Ladoo, and more…

Here is the recipe for Dry fruit ladoo-

 

 

     Ingredients:

     Dates ( juicy, fleshy ones) 250 gms deseeded

    Cashewnuts 100 -125 gms

    Almonds 100 gm

    Walnut 75 gm

    Ghee 1 tbsp

    Directions:

Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo. Transfer them to a plate and cool them. On cooling using the “pulse mode” of your blender, blend them to a coarse mixture. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. We want a little warmth for binding, so don’t let it go too cold. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. Store them in an airtight jar once they are completely cool. 

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo.

 

2. Transfer them to a plate and cool them. On cooling using the “pulse mode” of your blender, blend them to a coarse mixture. 

 

 

3. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. 

 

4. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. 

 

 

5. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. 

 

 

 

NOTES:

1. The amount of nuts required depends upon the juiciness of the dates. The juicier the dates the more nuts will be required.

2. Good quality nuts and dates always give the best taste.

3. During Diwali we all receive lots of dry fruits and nuts and have to stuff everything into our refrigerators to avoid insects accessing them. These ladoos are a great idea to use up all those dry fruits in the best possible way.

4. After adding the required amount of coarse nuts to the dates, if it is still gooey then add more nut mixture after roasting and coarsely grinding them.

5. After adding the nut mixture to dates if you find it is too dry and are not able to make ladoos, them warm up more dates and add to them.

 

 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.

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.

 

 

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.

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. 

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.

    

  

   

 

 

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.