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Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada

April 28, 2018, 3:48 am
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Kalkandu vadai
Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal , pachadi and kootu varieties. We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable one to cherish for years.Soon I will try to make a separate post about our trip in detail with all the pictures. After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one.
Last week Sendhil’s friends visited us with their family. Luckily I came to know that they are from Chettinad . I became very happy and passed this book to her to know the authenticity of the recipes given in the book. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

Check out my other Chettinad recipes in this LINK.
Kalkandu vadai recipe

Kalkandu Vadai Recipe - Sweet Medhu Vada


Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.


Cuisine:South Indian
Category:Sweet
Serves:Serves
Prep time:60 Minutes
Cook time:10 Minutes
Total time:70 Minutes
1 cup = 250ml
  • White round Urad dal - 1/2 cup
  • Raw rice - 1 tbsp
  • Sugar candy / Kalkandu - 1/2 cup ( I used diamond kalkandu)
  • Salt - A pinch
  • Cooking oil - to deep fry vada

METHOD


  1. Wash and soak urad dal and rice in a bowl adding water for one hour.
  2. In a mixie jar, grind sugar candy to smooth powder. 
  3. To this powder, add the soaked dal +rice by draining the water completely.
  4. Grind to a smooth paste without adding water.
  5. Add salt to the batter, mix well and keep aside.
  6. Heat oil and make vada. Deep fry both sides till golden.
  7. Remove and enjoy hot !

METHOD - STEP BY STEP PICTURES


  • Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour. 


  • In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter. 
    • Kalkandu vadai recipe
    Kalkandu vadai recipe

  • Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use. 
    • Kalkandu vadai recipe

  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada. 
  • Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides. 
    • Kalkandu vadai recipe

  • Do not cook these vada in high flame because vada turns black quickly because of sugar candy.So cook patiently in low to medium flame. .Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will.

    • Kalkandu vadai recipe
    Enjoy ! This vada stays good for 2 to 3 days.

Note

  • If you don't have sugar candy, you can use sugar.
  • Never use water for grinding the batter.
  • Cook in low to medium flame patiently.
  • If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter.
  • Do not add salt while grinding the batter. It makes the batter watery.

Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

Chettinad kalkandu vadai

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Ice Cream Bread Recipe – How To Make Cake With Ice Cream

May 2, 2018, 5:43 am
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Ice cream bread

Ice cream bread/ Ice cream cake is an easy 2 ingredient bread baked using all purpose flour / cake flour and melted ice cream. Recently I prepared homemade Vanilla ice cream and Butterscotch icecream using Amul fresh cream and condensed milk. I used the leftover ice cream for this recipe. After referring so many recipes, I found full fat ice cream works the best for this ice cream bread recipe. But I tried with ice cream prepared using low fat Amul fresh cream. Still my bread came out very well and soft. Basically this ice cream bread tastes bland with mild sweetness. So I modified the recipe and added some powdered sugar, milk. It came out very well, soft and spongy. Raksha loved it very much. You too give a try in this summer vacation for your kids. They will love it for sure. Vanilla ice cream is preffered but you can try with other flavors as well. I used vanilla ice cream and butterscotch ice cream in equal quantity. So the color of bread varies as per the ice cream you use. Ok, lets see how to make easy, yummy, homemade ice cream bread recipe at home using leftover ice cream.

Check out my homemade custard powder ice cream, mango ice cream recipes without using ice cream machine.

How to make bread with ice cream

Ice Cream Bread Recipe Using 2 ingredients


Ice Cream Bread Recipe Using 2 ingredients

Learn how to make easy ice cream bread recipe using leftover ice cream and all purpose flour.


Cuisine:Indian
Category:Cake recipes
Serves:10 slices
Prep time:5 Minutes
Cook time:25 Minutes
Total time:30 Minutes
1 cup = 250ml
  • Ice cream – 1 cup ( I used a combination of Vanilla and butterscotch)
  • Maida / All purpose flour – 3/4 cup
  • Baking powder – 1 tsp
  • Powdered sugar – 1 to 2 tbsp ( Use 1 tbsp, add more if needed)
  • Salt – 1/8 tsp
  • Flavorless Cooking oil or melted butter  – 2 tbsp ( For moistness, I used oil)

METHOD

  1. Melt the ice cream and take in a bowl.
  2. Sieve all purpose flour, baking powder, salt, powdered sugar and add to ice cream.
  3. Add cooking oil and mix well to make batter.
  4. Transfer to a greased loaf pan. Preheat convection oven at 180c.
  5. Bake for 25 minutes till tooth pick comes out clean.
  6. Cool for 15 minutes and remove the bread. Make slices and enjoy.

METHOD - STEP BY STEP PICTURES

  • In a wide bowl, take melted ice cream. Place a sieve over the bowl. Add all purpose flour, powdered sugar, salt, baking powder. Sieve and add to ice cream.
    Ice Cream Bread Recipe
  • Add cooking oil and mix everything well to make bread batter. Batter should be thick but pourable as shown in the picture below.
    Ice cream bread recipe
  • Grease a loaf pan with cooking oil and dust all purpose flour all over the pan. Transfer the bread batter to the pan.
    Ice Cream Bread Recipe
  • Preheat convection oven at 180c. Bake the bread for 25 minutes. Remove the bread, insert a toothpick and check if it comes out clean. If so, cake is done.

  • Cool the bread for 20 minutes. Run a knife in the corners of pan. Invert the pan over a plate and remove the bread. It comes off easily. Make slices and serve immediately. It kept it for 2 days.
    Ice Cream Bread Recipe
  • Enjoy !

Note

  • Vanilla ice cream is preferred for this ice cream bread. You get white colored bread slices.
  • As I used vanilla and butterscotch in equal proportions, my slices came out golden in color.
  • You can skip cooking oil if you use full fat ice cream.
Try this easy ice cream bread at home and enjoy your teatime !
Ice Cream Bread Recipe

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Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

May 4, 2018, 7:19 am
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Peanut red chilli chutney for idli dosa
Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idliand dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

Peanut chutney without coconut, onion



Peanut Red Chilli Chutney Without Coconut


Peanut Red Chilli Chutney Without Coconut

Easy peanut chutney with red chilli for idli, dosa


Cuisine:Indian
Category:Chutney Recipes
Serves:Serves 4
Prep time:2 Minutes
Cook time:2 Minutes
Total time:4 Minutes
1 cup = 250ml
  • Peanuts - 1/2 cup
  • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
  • Tamarind - a small piece
  • Garlic cloves - 2 nos or 1 big
  • Coriander leaves - 1.5 tbsp
  • Salt & water - as needed
  • Cooking oil - 2 tsp
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Roast peanuts in microwave or in stove top. No need to remove its skin.
  2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
  3. Transfer to a bowl and temper the chutney.
  4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

METHOD - STEP BY STEP PICTURES

  • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
  • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

  • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
Peanut red chilli chutney
  • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
Peanut red chilli chutney

Note

  • For variations, you can peel the skin of peanuts and grind it.
  • You can also skip coriander leaves. But adding it gives a nice flavor.
  • You can add 1tbsp of grated coconut for variations.
Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
 Peanut chutney without coconut
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Vazhaipoo Kootu Recipe – Banana Stem Kootu - Plantain Flower Kootu

May 6, 2018, 11:48 pm
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Vazhaipoo kootu recipe

 Vazhaipoo kootu / Banana stem kootu/ Plantain flower kootu is my recent try in vazhaipoo recipes. I followed my MIL’s  South Indian, Tamil nadu style basic kootu recipe with some modifications and tried it. It came out very well. Its a very simple kootu recipe that can be prepared in a pressure cooker directly. It can be prepared under 15 minutes if you have cleaned banana flower ready in hand. Banana flower, moong dal, sambar powder and coconut are the main ingredients in this recipe. I am happy that I got an easy, yummy recipe with banana flower other than my usual vazhaipoo vadai, vazhaipoo poriyal and vazhaipoo dosa.  My MIL makes vazhaipoo/ vazhaithandu mor kootu. Soon I will share that recipe too. Now lets see how to make South Indian, Tamil nadu style Vazhaipoo kootu recipe with step by step pictures.

Check out my post on


Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu recipe


Vazhaipoo kootu / Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu for rice


Cuisine:South Indian
Category:Kootu recipes
Serves:Serves 3
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
1 cup = 250ml
  • Banana flower - 2 cups (Chopped)
  • Moong dal - 2 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Ripe tomato - 1 no ( finely chopped)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/3 cup
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves – Few
  • Big onion – 1 no (Finely chopped)

METHOD

  1. Wash and clean the vazhaipoo florets. Chop into small pieces and immerse in buttermilk.
  2. In a pressure cooker base, heat coconut oil. Temper it. Saute onions.
  3. Add chopped vazhaipoo, tomato, moong dal, sambar powder, turmeric powder, salt.
  4. Grind coconut, rice flour to paste. Add to the kootu.
  5. Add water, pressure cook for one whistle in low flame.
  6. Remove the lid. Mix well and check for taste. Add more salt and some water if needed.
  7. Serve with vatha kuzhambu, kara kuzhambu and curd rice.

METHOD - STEP BY STEP PICTURES

  • Wash and clean the banana flower florets. Please check this post for how to clean vazhaipoo. Chop the vazhaipoo into small pieces. Keep them immersed in buttermilk till use to prevent blackening.
    Vazhaipoo kootu recipe
  • Heat coconut oil in a pressure cooker base. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent. Add chopped vazhaipoo, tomato pieces, moong dal and saute for few minutes till vazhaipoo shrinks a bit.
    Vazhaipoo kootu recipe
  • Add sambar powder, turmeric powder, salt. Mix well. Grind coconut + rice flour to a smooth paste. Add 1 cup of water, coconut paste and mix well. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released. Mix well and add some water if the kootu is too thick. Suppose if the kootu is watery, boil for some time till thick.
    Vazhaipoo kootu recipe
  • Mix well and serve with vatha kuzhambu rice, kara kuzhambu or curd rice. If you like, you can mix this kootu in plain rice adding ghee.
    Vazhaipoo kootu recipe
  • Enjoy !

Note

  • Adjust the quantity of sambar powder for spicy taste.
  • To replace sambar powder, use red chilli powder + coriander powder.
  • You can also saute one red chilli while tempering for more spicy taste.
  • Do not reduce the quantity of coconut and tomato because vazhaipoo may taste slightly bitter based on its variety.
  • You can replace moong dal with soaked chana dal or soaked toor dal.
  • To replace tomato, you can add 1/2 tsp of tamarind extract too.
Easy, healthy Vazhaipoo kootu for rice is ready. I served with Hotel style Kara kuzhambu. It was yum !
 Plantain flower kootu recipe
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Maida Halwa Recipe - How To Make Maida Halwa

May 9, 2018, 5:52 am
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 Maida halwa recipe

Maida halwa recipe with step by step pictures. I tried this easy, Instant maida halwa recipe from Aval Vikatan’s 30 vagai kalyana samayal supplementary book. This halwa is titled as Karandi halwa in that book. I followed the same recipe but tweaked the method slightly to make pieces like the maida halwa I tasted in sweet shops. Maida/ All purpose flour, sugar and ghee are the major ingredients. Basically I am a big fan of Kerala maida halwa. But Kerala halwa ingredients and method of preparation is different from this easy maida halwa. For this halwa, we don’t have to ferment the maida milk. It can be prepared instantly like Corn flour halwa / Karachi halwa but it takes 20 to 30 minutes to reach the final stage. We need to stir constantly but its worth the effort. If you want to make chewy and hard halwa, you need to cook the halwa for more time, may be one hour. I removed the halwa as soon as it started to ooze out the ghee in the corners. Beginners can easily try this recipe as there are less chances of going wrong. I have also taken a video for clear understanding. I will upload it tomorrow. Friends, do try this easy maida flour halwa during this summer vacation. You don’t have to wait for Diwali 😉. You will love its taste. For variations, you can use jaggery instead of sugar but taste and texture would be completely different.
If you feel this halwa is unhealthy, just think about eating parotta, jalebi or samosa made of maida. You won’t feel guilty. After all, we are making it once or twice in a year. So Its not a sin. Eat this halwa and do some workouts 😊.  If you still feel bad,  you can try my Instant wheat flour halwa.

Lets see how to make this easy, yummy, maida flour ka halwa with step by step pictures and video.

Check out my easy Tirunelveli halwa using wheat flour.


How to make maida halwa

Maida Halwa Recipe


Maida Halwa Recipe

Maida halwa recipe - Easy, Instant halwa with maida, sugar and ghee


Cuisine:Indian
Category:Sweets
Serves:10 pieces
Prep time:5 Minutes
Cook time:20 Minutes
Total time:25 Minutes
1 cup = 250ml
  • Maida / All Purpose flour – 1/2 cup
  • Water – 1.5 cups
  • Yellow Food color – a pinch
  • Sugar - 1 cup
  • Melted Ghee – 1/2 cup
  • Cooking oil – 3 tbsp (Use flavorless oil)
  • Cardamom powder – 1/2 tsp
  • Chopped nuts – 2 tbsp (Use cashews, melon seeds)

METHOD

  1. Mix maida, water and food color without lumps. Set aside.
  2. Heat 1 tbsp ghee in a non-stick kadai. Roast cashews till golden.
  3. Add maida water and mix in low flame till thick.
  4. Add sugar, mix till it dissolves.
  5. Add 1 tbsp of ghee + oil at regular intervals. Mix well.
  6. At one stage, halwa starts to ooze out ghee in the corners.
  7. Add cardamom powder, nuts. Mix well and transfer to a pan.
  8. Cut into pieces when warm. Serve & enjoy !
  9. For chewy halwa, cook for more time in high flame.

METHOD - STEP BY STEP PICTURES

  • In a wide bowl, take maida, water and food color. Whisk without lumps. Set aside. Mix melted ghee + oil in a bowl and keep it ready.
    maida halwa recipe
  • In a good non-stick kadai, heat 1 tbsp ghee+oil and roast the cashews till golden. Add maida water and mix well without lumps. Mix till thick in low flame.
    maida halwa recipe
  • Add sugar and mix in medium flame till sugar dissolves completely. Add 1 tbsp ghee+oil and mix till it gets absorbed by the halwa. As soon as you add the ghee, it becomes easier to stir the halwa. But when the ghee is absorbed by the halwa, it thickens and you feel difficult to mix it. So add 1 tbsp of ghee+oil mixture again.
    maida halwa recipe maida halwa recipe
  • Repeat the same process till all the ghee+oil is added to the halwa. By now halwa leaves the sides of pan, rotates with the ladle. It would become non-sticky and shiny. Increase the flame to high. Keep mixing till halwa starts to ooze out ghee in the sides of pan. Touch the halwa to see its completely non-sticky. It takes 20 to 25 minutes to reach this stage. If not, add little more ghee or oil and stir for few more minutes. Do not remove the halwa till it starts to ooze the ghee. I have marked with arrows in the below picture. Patience is important here. Please watch the video for better understanding.

  • At this stage, reduce the flame to low. Add cardamom powder and melon seeds. Stir till all the nuts spreads well. Switch off the flame. Transfer the halwa into a ghee greased bowl. I used my square shaped cake pan. Press it well with a ladle. Let the halwa set for an hour and becomes warm. Invert in a plate. Now mark shapes with a ghee greased knife.
    maida halwa recipe maida halwa recipe
  • Make pieces and serve. This halwa stays good for a week without refrigeration. Enjoy !
maida halwa recipe
NOTE : If you want to make chewy halwa, Cook for more time in high flame  till all the ghee comes out from the halwa. Set for one day. It tastes chewy and hard the next day.

Note

  • Do not reduce the quantity of sugar. Halwa tastes like porridge and you won’t get the proper consistency. If you are sweet toothed, you can increase the quantity of 2.25 cups.
  • Similarly do not reduce the quantity of ghee because halwa sticks to your tongue while you eat.
  • Addition of cooking oil helps the halwa to ooze out ghee quickly. So do not skip it. You can use coconut oil instead of cooking oil if you like.
  • If you don’t want to make pieces, you can just scoop the halwa with a ladle and serve it. This is called as Karandi halwa in Tamil.
Try this easy, yummy maida halwa at home and enjoy your special occasions !
Instant Maida halwa recipe


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Raw Banana Roast - Vazhakkai Varuval Recipe

May 12, 2018, 2:39 am
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Raw banana roast
Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

Raw banana roast recipe

Raw banana roast - Vazhakkai Varuval


Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.


Cuisine:South Indian
Category:Side dish for rice
Serves:Serves 2
Prep time:5 Minutes
Cook time:10 Minutes
Total time:15 Minutes
1 cup - 250ml
  • Raw banana - 1 no
  • Water - to cook raw banana
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1 tsp
  • Salt - as needed.
To Temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Peel the skin of raw banana and chop into roundels.
  2. Boil water adding salt and half cook the raw banana pieces.
  3. Remove in a plate. Add spice powders and rice flour.
  4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
  5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
  6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration.
    Raw banana roast recipe
  • Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water.
    Raw banana roast recipe
  • In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces.
    Raw banana roast recipe
  • Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too.
  • Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color.
  • Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch.
    Raw banana roast recipe Raw banana roast recipe
  • Serve with sambar rice, rasam rice and curd rice. Tastes great !
    Enjoy !

Note

  • For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time.
  • For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste.
  • I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.
Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.
Vazhakkai varuval recipe


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Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

May 15, 2018, 3:00 am
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Ridge gourd kootu recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai kootu recipe

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu


Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.


Cuisine:Tamil nadu
Category:Kootu Recipes
Serves:Serves 3
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
1 cup = 250ml
  • Ridge gourd / Peerkangai - 1 no
  • Moong dal Or Chana dal - 1.5 tbsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Ripe tomato – 1 no ( finely chopped )
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Water - To grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of ridge gourd. Slice it.
  2. In a pressure cooker, temper and saute onion, tomato.
  3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
  4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
  5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal.

  • In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy.
    ridge gourd kootu
  • Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame.

  • In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle.
    ridge gourd kootu
  • Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice. ridge gourd kootu
  • Enjoy !

Note

  • For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder.
  • You can make the same kootu using snake gourd, bottle gourd.
Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 
Ridge gourd poricha kootu

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No Cook Mango Kulfi With Condensed Milk & Fresh Cream

May 16, 2018, 6:00 am
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No cook mango kulfi recipe
Here is my first recipe using mango this year. This is an easy, Instant Indian style no cook mango kulfi recipe with ripe mango, milk, milkmaid (condensed milk) and cream (Amul fresh cream or whipping cream). This is just a 2 step, grind and freeze recipe with minimal ingredients. I know I am late in starting mango recipes. But its better late than never, right 😉. Whenever my fellow blogger friends posted this no cook mango kulfi recipe, I got tempted to try at home. Luckily I happened to taste a mango matka kulfi from a local ice cream shop nearby my house. I was able to guess the ingredients easily. So based on the recipe in my mind, I browsed through and found Sharmilee’s recipeperfect to try. It came out very well as I expected. I prepared this kulfi in matka / mud pot, plastic kulfi moulds and in a small flat bowl to make serve as pieces.  You can find all of them in the pictures. Friends, try this easy mango kulfi / mambazha kulfi for your kids. As this is a no cook recipe, kids would be interested to prepare it by themselves 😊. They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them. So lets see how to make mango kulfi recipe with condensed milk and fresh cream.

Also check out my Eggless mango ice cream without ice cream maker,  Mango rasayana, Mango kesari and mango payasam , Homemade mango Frooti drink, Aamras for Poori.


Mango kulfi with condensed milk



Mango Kulfi Recipe With Condensed Milk


Mango Kulfi Recipe With Condensed Milk

Easy, no cook mango kulfi recipe with condensed milk and fresh cream


Cuisine:Indian
Category:Mango recipes
Serves:Serves 4
Prep time:5 Minutes
Cook time:6 Minutes
Total time:11 Minutes
1 cup - 250ml
  • Ripe mango - 1 no ( 3/4 cup chopped)
  • Sweetened condensed milk - 1/4 cup +1 tbsp (I used Milkmaid)
  • Fresh cream - 1/4 cup ( Amul fresh cream)
  • Boiled milk - 1/3 cup ( at room temperature) 
  • Cardamom powder - 1/4 tsp
  • Saffron threads - Few

METHOD

  1. Wash and peel the skin of ripe mango. Chop into cubes.
  2. Take chopped mango, condensed milk, milk, fresh cream, cardamom and saffron.
  3. Grind to smooth paste.
  4. Fill in plastic kulfi moulds or matka, cover with butter paper.
  5. Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy !

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ripe mango. Chop into small cubes.

  • In a big mixie jar, take the chopped mango, condensed milk (milkmaid), boiled milk at room temperature, cardamom powder, saffron thread.
    Mango kulfi recipe with condensed milk
  • Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes paste. Kulfi mixture is ready.

  • Take the kulfi mould and fill in the kulfi mixture. If you don’t have kulfi mould, you can fill in small bowls or tumblers too. You can also pour the kulfi mixture in a flat bowl and cut into cubes as I did. Cover it with a butter paper. Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
    Mango kulfi recipe with condensed milk
  • Remove the kulfi mould from the freezer and show it under tap water for few seconds OR insert the kulfi mould in a bowl full of water. Now you can unmould the kulfi easily.  
    Mango kulfi recipe with condensed milk
  • Serve immediately and Enjoy !

Note

  • You can use Amul mithai mate or homemade condensed milk in this recipe.
  • Adjust the quantity of condensed milk based on the sweetness of mango.
  • If you don’t have fresh cream in hand, you can skip it but creaminess would be less.
  • Do not use hot milk while grinding, mixture may curdle.
Easy, yummy, creamy mango kulfi – Enjoy !
Mango kulfi recipe with condensed milk

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Search

Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

May 22, 2018, 4:49 am
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 Drumstick kuzhambu recipe

 Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

Murungakkai kuzhambu recipe

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice


Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice


Cuisine:South Indian
Category:Kuzhambu varieties
Serves:Serves 3
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
1 cup = 250ml
  • Drumstick - 2 nos
  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Jaggery - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Rice flour - 1 tsp
  • Salt - As needed
  • Water - 1 cup
To Temper & Saute
  • Sesame oil / Gingely oil OR Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Curry leaves - Few (chopped finely )
  • Small onion / Big onion - 5 nos / 1 no (chopped finely)
  • Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

METHOD

  1. Wash and chop drumstick into finger size pieces.
  2. Soak tamarind in 1 cup warm water and take the extract.
  3. In a pressure cooker base, temper & saute all the ingredients.
  4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
  5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
  6. Serve with plain rice adding few drops of sesame oil.

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole.

  • In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent.
    Murungakkai kuzhambu recipe
  • Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed.
    Murungakkai kuzhambu recipe
  • Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. )
    Murungakkai kuzhambu recipe
  • Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid.

  • Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

Note

  • Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder.
  • If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder.
  • The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed.
  • This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.
Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !
Murungakkai kuzhambu without coconut

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Vazhakkai Podimas Recipe – Raw Banana Podimas

May 24, 2018, 3:08 am
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Raw banana podimas
Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time,I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Vazhakkai podimas recipe



Raw banana podimas / Vazhakkai Podimas recipe


Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.


Cuisine:South Indian
Category:Poriyal Recipes
Serves:Serves 3
Prep time:5 Minutes
Cook time:20 Minutes
Total time:25 Minutes
1 cup = 250ml
  • Raw Banana - 1 no ( Big sized)
  • Big onion - 1 no ( finely chopped)
  • Green chilli - 2 nos
  • Curry leaves - Few
  • Ginger - 1/2 inch piece (chopped finely)
  • Turmeric powder – 1/4 tsp
  • Grated coconut - 1/4 cup
  • Salt & Water – as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - A pinch

METHOD

  1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
  2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
  3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
  4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
  5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

  • Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released.
    Vazhakkai podimas recipe
  • Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame.
    Vazhakkai podimas recipe
  • Enjoy with rice and papad !

Note

  • For variations, you can use red chilli instead of green chilli.
  • If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.
Try this easy, yummy raw banana podimas with rice and enjoy !

Vazhakkai podimas
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Green Tomato Chutney - Thakkali Kai Chutney - Raw Tomato Chutney Recipe

May 28, 2018, 6:18 am
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Thakkali kai chutney


I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes.  It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.

Check out my green tomato sambar for idli.

Raw tomato chutney recipe

Green tomato chutney recipe / Thakkali Kai chutney


Green tomato chutney recipe / Thakkali Kai chutney

Green tomato chutney recipe / Thakkali Kai chutney for Idli, Dosa


Cuisine:Andhra
Category:Chutney Recipes
Serves:Serves 3
Prep time:5 Minutes
Cook time:10 Minutes
Total time:15 Minutes
1 cup = 250ml
  • Green tomato - 2 nos
  • Green chilli – 3 nos (Use 4 nos for spicy taste)
  • Garlic cloves – 4 nos
  • Cumin seeds - 1/4 tsp
  • White Sesame seeds - 1 tbsp
  • Cooking oil - 1 tbsp
  • Tamarind - Big pinch
To Temper



  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Red chilli - 1 no
  • Curry leaves - Few

    • HOW TO MAKE GREEN TOMATO CHUTNEY

    1. Wash and chop green tomato into pieces.
    2. Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
    3. Add tomato, tamarind and saute till pulpy. Let it cool down.
    4. Grind to smooth paste. Temper the ingredients and add to chutney.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop green tomato into small pieces.

    • Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
      Green tomato chutney
    • Switch off the flame and let it cool down. Grind to smooth paste adding required water.

    • Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney. Green tomato chutney
    • Enjoy !

    Note

    • Adjust the number of green chillies as per the taste.
    • Chutney tastes tangy when you reduce the number of chillies.
    Try this yummy raw tomato chutney for idli, dosa and enjoy !
    Green tomato chutney recipe

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    Eggless Vanilla Ice Cream With Condensed Milk & Fresh Cream At Home (Without Ice Cream Maker)

    May 29, 2018, 9:56 pm
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    Eggless Vanilla Ice Cream With Condensed Milk
    This is an easy and delicious homemade, eggless vanilla ice cream with condensed milk (Milk maid ) and Fresh Cream (Amul Fresh Cream) without ice cream maker. Usually people make ice cream at home easily with heavy whipping cream and sweetened condensed milk by just blending them together in a mixer or churn in an ice cream maker. Its really the easiest and perfect method of making homemade ice cream. It comes out super rich, creamy and soft just like store bought ones even without using ice cream stabilizers like CMC and GMS. But in India, heavy whipping cream also known as double cream or high fat cream (more than 25% fat) is not widely available in all the super markets. In Bangalore, I buy them from baking supplies stores, Metro Cash n carry, Nilgiris and very rarely from online stores. But Amul Fresh cream is easily available all over India. So this year I wanted to make this basic ice cream using Amul Fresh cream and sweetened condensed milk(Milk maid or Amul mithai) as it would be helpful for many of my readers who dream to make homemade eggless vanilla ice cream with easily available ingredients.  I followed Cooking shooking video and Huma in the kitchen YouTube video for tips and tricks to make a perfect vanilla ice cream without ice crystals. To my surprise, it came out very well with rich lovely taste. Sendhil and Raksha loved it very much and gave a big thumbs up. In fact they liked this ice cream more than store bought ones. Being a big fan of Kwality walls and Arun Ice cream, I would say it tastes equally good but we cannot achieve its texture or stabilization as store bought ice creams. This ice cream melts sooner than the one made with heavy whipping cream and store bought ones. But this recipe would make you feel proud of making your own ice cream at home without any fancy ingredients or ice cream maker. All you need is an electric blender. Indian mixer will also work but an electric hand blender can do the perfect job for you by whipping the fresh cream to the right consistency.  Friends, If you have electric hand blender at home, you can make this ice cream mixture in the next 15 minutes. Its so easy and quick. Do try this easy vanilla ice cream at home without egg, ice cream maker and share your feedback with me. Lets see how to make this basic vanilla ice cream with step by step pictures and VIDEO.



    Eggless Vanilla Ice Cream Recipe


    Eggless Vanilla ice cream at home

    Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream


    Eggless Vanilla ice cream recipe with condensed milk and amul fresh cream

    Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream - Basic vanilla ice cream recipe without ice cream maker.


    Cuisine:Indian
    Category:Ice cream Recipes
    Serves:4 scoops
    Prep time:20 Minutes
    Cook time:6 Hours
    Total time:6H20 Minutes
    1 cup = 250ml
    • Amul Fresh Cream - 1/2 cup (Use thick part of the cream, avoid liquid)
    • Sweetened Condensed milk - 1/3 cup ( I used Amul mithai)
    • Vanilla Essence - 1 tsp
    • Butter paper or zip lock cover – To prevent ice crystals
    • Hershey's chocolate syrup & sprinklers, nuts – For toppings

    METHOD

    1. Cut open the Amul Fresh Cream Pack and scoop out only the thick part of cream.
    2. Reserve the liquid part and use it for garnishing the gravies.
    3. In a wide bowl, take the thick fresh cream and beat till thick using an electric hand blender.
    4. Add condensed milk, vanilla essence. Beat again to mix well.
    5. Transfer to an air tight container. Cover the top of ice cream with butter paper and close tightly with a lid.
    6. Freeze for 6 to 8 hours or overnight. Remove the butter paper, scoop out and enjoy garnishing with chocolate syrup and sprinklers or nuts !

    METHOD - STEP BY STEP PICTURES

    • Refrigerate the Amul fresh cream over night. The next day before making the ice cream, take out the fresh cream. Do not shake the pack. Cut open the pack. Scoop out the thick part of cream and add to a bowl. Do not take the liquid part. Reserve and use it for garnishing gravies.

      Eggless Vanilla ice cream at home with condensed milk
    • Take an electric hand blender and whip the cream for 5 to 10 minutes in low speed to high speed whenever needed, till  cream becomes thick. Cream should form a soft peak. Do not over beat it. It may turn to butter.

      • Eggless Vanilla ice cream with condensed milk
    • Add condensed milk and vanilla essence. Whip again using the blender till everything is mixed well.

      • Eggless Vanilla ice cream with condensed milk
    • Transfer it to a clean plastic box/ Tupperware box or aluminium bowl. Take a butter paper and cover the ice cream mixture with it. Make sure that the butter paper touches the ice cream surface. Then close the box with a tight lid. It helps to prevent the formation of ice crystals over the ice cream.

      • Eggless Vanilla ice cream with condensed milk
      Eggless Vanilla ice cream with condensed milk
    • Freeze the ice cream for 6 to 8 hours. Overnight freezing is the best. The next day, take out the box. Open the lid and peel the butter paper. Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup ( I used Hershey’s chocolate syrup) and decorate with sprinklers and nuts if you like. Serve immediately. Please note this ice cream melts quickly than the ice cream prepared with heavy whipping cream. So consume it quickly after refrigeration.

      • Eggless Vanilla ice cream with condensed milk
    • It stays good for a week. Enjoy !

    Note

    • Amul fresh cream works the best. But use only the thick portion of the cream. Avoid the liquid part as it prevent the cream to thicken soon.
    • You can keep this as the basic ice cream base and make chocolate ice cream, butter scotch and mango ice creams with slight variations.

    Yummy, rich, creamy, homemade, eggless vanilla ice cream using Amul Fresh cream and Condensed milk is ready. Enjoy with your favorite toppings !
    How to make vanilla ice cream at home without egg
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    Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

    June 2, 2018, 3:32 am
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    Palak sambar
    We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

    Pasalai keerai sambar

    Palak sambar - Spinach sambar - Pasalai keerai sambar


    Palak sambar - Spinach sambar - Pasalai keerai sambar

    Palak sambar - Spinach sambar - Pasalai keerai sambar


    Cuisine:South Indian
    Category:Sambar recipes
    Serves:Serves 3
    Prep time:10 Minutes
    Cook time:20 Minutes
    Total time:30 Minutes
    1 cup - 250ml
    • Palak / Spinach / Pasalai Keerai - 1 cup
    • Toor dal - 1/3 cup
    • Tamarind - Big gooseberry size
    • Sambar powder– 1 to 1.5 tsp
    • Turmeric powder - 1/4 tsp
    • Big onion / small onions - 1 no / 15 nos
    • Curry leaves - Few
    To Temper
    • Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Fenugreek seeds / methi seeds - 1/8 tsp
    • Red chilli - 1 no
    • Asafetida / Hing - 1/4 tsp

    METHOD

    1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
    2. Pressure cook toor dal in enough water and mash it.
    3. Heat oil in a kadai. Temper and saute onion, curry leaves.
    4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
    5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
    6. Transfer to a bowl and serve hot with plain rice adding ghee.Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside. 
      Palak sambar recipe Palak sambar recipe
    • Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent.
      Palak sambar recipe
    • Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing.
    Palak sambar recipe
    • Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar.
      • Palak sambar recipe
    • Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee.
    • Enjoy!
      Palak sambar recipe

    Note

    • Adjust the amount of sambar powder and red chillies as per your taste.
    • Do not use tomato as the combination of palak and tomato is not good for people with kidney stones.
    • For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.
    Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !
    Spinach sambar recipe

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    Eggless Mango Cake Recipe Without Condensed Milk - Vegan Mango Cake Recipe

    June 5, 2018, 9:45 pm
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    Eggless mango cake without condensed milk

    I had bookmarked this Indian style, vegan eggless mango cake without condensed milk from Madhuram’s eggless cooking blog. But I couldn’t try it. So I thought of trying at least in this mango season. Basically eggless mango cake can be prepared with many variations in the ingredients. Today I have come up with a version of mango cake with minimum ingredients. This cake recipe doesn’t call for butter, curd/yogurt, milk or condensed milk. Yes, Its completely vegan. Its a very simple recipe that uses cooking oil as the major ingredient. You will love this soft and spongy eggless, butter less mango cake. You can try this cake in a pressure cooker as well. Please refer my eggless cooker cake post for detailed procedure. If you ask me for wheat flour as substitute, sorry I can’t help you. Cake may become dense with wheat flour. Soon I will try to post a separate recipe for wheat flour mango cake. Ok, lets see how to make easy, Indian style vegan eggless mango cake recipe with step by step pictures and video !

    Check out my super hit eggless Dates cakewith wheat flour and oats !

    Also check out my eggless whole wheat flour digestive cookies. 

    Eggless vegan mango cake recipe


    Eggless vegan mango cake recipe with mango pulp


    Eggless vegan mango cake recipe with mango pulp

    Eggless vegan mango cake recipe with mango pulp and without condensed milk


    Cuisine:Indian
    Category:Baking recipes
    Serves:12 pieces
    Prep time:10 Minutes
    Cook time:25 Minutes
    Total time:35 Minutes
    1 cup - 250ml
    • Ripe Mango pulp/ Puree – 1 cup (I used the puree of 2 mangoes)
    • Maida / all purpose flour – 1 cup
    • Baking powder – 1.5 tsp
    • Baking soda – 1/4 tsp
    • Salt – 1/8 tsp (optional)
    • Cardamom powder - 1/2 tsp
    • Cooking oil – 1/4 cup (Odourless oil, I used refined oil)
    • Sugar – 1/2 cup + 2 tbsp ( adjust based on the sweetness of mango)
    • Vanilla essence – 3/4 tsp
    • Cashew nuts – 2 tbsp (chopped)

    METHOD

    1. Wash and peel the skin of ripe mango. Chop, grind and take the pulp.
    2. In a wide bowl, take the mango pulp, cooking oil, sugar, vanilla essence and cardamom powder.
    3. Mix well till sugar dissolves completely.
    4. To this mixture, sieve and add maida, baking powder and salt. Add nuts.
    5. Mix gently to make cake batter. Grease a baking pan with oil and maida.
    6. Preheat convection oven, bake at 180c for 25 minutes. Check with a toothpick.
    7. Invert cake in a plate after it cool down completely. Make slices and serve. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the skin of 2 ripe mangoes. Chop to cubes. Grind to a smooth, thick paste without adding water. Alternatively you can use store bought, readymade mango pulp too. Measure 1 cup of puree and set aside.
      Eggless mango cake without condensed milk
    • In a wide bowl, take the mango puree. Add sugar, cooking oil, vanilla essence and cardamom powder. Mix well until sugar dissolves completely.
      Eggless mango cake without condensed milk
    • Place a sieve over the mango puree bowl and add maida, baking powder, baking soda and salt. Sift and add to the mango puree. Lastly add the chopped cashew nuts.
      Eggless mango cake without condensed milk
    • Mix gently without lumps using a spatula. Batter would be semi thick and spoonable. Check for taste, add more sugar if needed. Mix gently and set aside.
      Eggless mango cake without condensed milk
    • Take a baking pan and grease with oil. Sprinkle 2 tsp of maida all over the pan and rotate it to spread well.  Pat and remove the excess flour.

    • Now transfer the cake batter to the baking pan. Fill the batter till half of the pan. I used 2 small sized pans ( bundt pan & loaf pan).  Preheat oven in convection mode at 180c. Bake the cake for 25 minutes at 180c. Remove the pan after 25 minutes and insert a tooth pick into the cake. If the tooth pick comes out clean or with slight crumbles, cake is done. If toothpick comes with cake batter , bake for another 2 to 5 minutes by checking every minute.
    Eggless mango cake without condensed milk
    Eggless mango cake without condensed milk
    • Cool down the cake in a kitchen counter by covering the cake with a plate. It helps to prevent the cake from drying on the top. After 15 to 20 minutes, take the pan and run a knife around the corners of the pan. Invert the pan to a plate and pat it. Cake falls off easily. Make slices and enjoy with your tea/coffee. Tastes great with a nice  mango flavor. Enjoy !
    Eggless mango cake without condensed milk

    Note

    • Do not reduce the quantity of baking powder or baking soda.
    • Adjust the quantity of sugar based on the sweetness of mango pulp.
    • Original recipe used 1/2 cup sugar but I used 2 tbsp extra.
    • Do not beat the cake mixture. Mix gently.
    • For variations, you can use powdered sugar. In that case, measure and grind 1/2 cup + 2 tbsp & add to cake batter.
    • If you like, you can replace a part of sugar with honey.
    Try this eggless vegan mango cake recipe at home and enjoy your teatime !
     Vegan mango cake recipe
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    Mango Custard Recipe - How To Make Mango Custard - Fruit Custard With Mango

    June 8, 2018, 4:26 am
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    Mango custard recipe
     Mango custard is an yummy variation of fruit custard recipe. Fruit custard is my family’s favorite dessert recipe. I make it at least once in a month during weekends If I make Biryani or any variety rice for lunch. Raksha love it like anything. Recently I came across this mango custard recipe. Tried for the first time and it came out very well. It was a big hit in my home. If you are looking for some interesting, fail proof dessert recipes with mango, do try this mango custard recipe. You will love it for sure. For variations, you can replace sugar with condensed milk. You can use store bought mango pulp too. But make sure to add the mango pulp after the custard mixture cools down else it may curdle. Also serve immediately after adding mango pulp  else it will become watery. Ok, Lets see how to make mango custard recipe with step by step pictures.
    How to make mango custard recipe

    Mango Custard Recipe - Fruit custard with mango


    Mango Custard Recipe - Fruit custard with mango

    Mango custard recipe using mango, custard powder, milk and sugar


    Cuisine:Indian
    Category:Indian Mango recipes
    Serves:Serves 3 - 4
    Prep time:5 Minutes
    Cook time:10 Minutes
    Total time:15 Minutes
    1 cup = 250ml
    • Boiled Full fat milk - 1/2 litre ( 500ml) / 2 cups
    • Sugar - 3 tbsp to 4 tbsp
    • Mango pulp / Puree - 1/4 cup ( I used puree of one mango)
    • Vanilla Custard powder - 1.5 to 2 tbsp
    To Garnish
    • Chopped mango - Few
    • Chopped nuts - as needed ( I used almond, cashews)

    METHOD

    1. Boil milk in a pan. Add sugar, mix well.
    2. Take some milk from the pan into a small bowl and add custard powder.
    3. Mix without lumps. Add to the hot milk and mix well.
    4. Switch off the flame and let it cool down in a refrigerator.
    5. Wash and peel the skin of ripe mango. Chop to cubes and reserve 2 tbsp from it.
    6. Grind the remaining to smooth pulp. Add the mango pulp to custard mixture.
    7. Mix gently. Garnish with chopped mango and nuts. Serve immediately or refrigerate and serve chilled. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the skin of one ripe mango. Chop them into small cubes. Reserve 2 tbsp of chopped mango for garnishing the custard. Grind the remaining to a smooth puree without adding water. Measure 1/4 cup from it and set aside. Alternatively you can use store bought mango pulp too.

    • Take a wide pan or bowl and add the milk. Boil it. Add sugar and mix well. Boil in low flame.Mango custard recipe
    • Take 1/4 cup of boiled milk and add the custard powder. Mix without lumps.
      Mango custard recipe
    • Add this to the milk + sugar mixture. Mix well and boil in low flame till it starts to become thick. Check for taste, add more sugar if needed and boil for a minute. Switch off the flame. Custard is ready.
       Mango custard recipe
    • Refrigerate the custard till it cool down completely. It becomes even more thick after refrigeration. Just before serving, take the custard and add the mango pulp. Mix well and transfer to a serving bowl. Garnish with reserved mango cubes and chopped nuts.
      Mango custard recipe
    • Serve immediately. Enjoy !

    Note

    • Adjust the quantity of sugar based on your taste. Check for taste and add more if needed.
    • After adding custard powder mixed with milk, boil till it becomes slightly thick else it smells raw.
    • Do not rest the custard for long time after adding the mango pulp. It will become watery.
    • Remember to add mango pulp only after custard mixture cool down completely. It may curdle if you add when hot.
    • You can adjust the consistency of custard as you wish.
    • You can add more mango pulp if you like. 

    Easy, yummy mango custard is ready to enjoy !
    Mango custard recipe

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    Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

    June 11, 2018, 5:39 am
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    Vendhaya keerai kadayal
     Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

    Vendhaya keerai paruppu kadayal


    Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe


    Vendhaya keerai kadayal

    Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice


    Cuisine:South Indian
    Category:Side dish for rice
    Serves:Serves 2
    Prep time:10 Minutes
    Cook time:20 Minutes
    Total time:30 Minutes
    1 cup = 250ml
    • Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup
    • Moong dal - 1/4 cup
    • Ripe tomato - 1 no
    • Green chilli - 1 no
    • Big onion or small onion - 1 no / 8 nos
    • Garlic cloves - 5 nos
    • Chilli powder - 1/4 tsp to 1/2 tsp (adjust)
    To Temper
    • Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/2 tsp
    • Crushed garlic cloves - 4 nos

    METHOD

    1. Wash the fenugreek leaves and set aside.
    2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
    3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
    4. Temper all the ingredients and add to the dal. Mix well.
    5. Serve with plain rice adding few drops of ghee.

    METHOD - STEP BY STEP PICTURES

    • Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
      Vendhaya keerai paruppu kadayal
    • Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
      Vendhaya keerai paruppu kadayal
    • In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
      Vendhaya keerai paruppu kadayal
    • Enjoy !

    Note

    • Adjust the quantity of green chilli and chilli powder as per your taste.
    • You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves. 
    • If you want thick
    Try this easy, yummy , healthy methi dal at home and enjoy with rice.

    Vendhaya keerai paruppu

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    Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

    June 13, 2018, 5:50 am
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    Peanut chutney without onion and garlic

    Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

    Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

    Peanut chutney without onion and garlic


    Peanut chutney without onion and garlic


    Peanut chutney without onion and garlic

    No onion No Garlic Peanut Chutney Recipe For Idli, Dosa


    Cuisine:Andhra
    Category:Chutney Recipes
    Serves:Serves 4
    Prep time:5 Minutes
    Cook time:5 Minutes
    Total time:10 Minutes
    1 cup = 250ml
    • Roasted Peanuts – 1/2 cup
    • Chana dal – 1 tbsp
    • White Urad dal – 1 tbsp
    • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
    • Cumin seeds – 1/2 tsp
    • Curry leaves – 5 leaves
    • Cooking oil - 1 tbsp
    • Tamarind - Small piece
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Curry leaves - Few
    • Hing - a pinch

    METHOD

    1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
    2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
    3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
    4. Add salt, required water and grind everything to a smooth paste.
    5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

    METHOD - STEP BY STEP PICTURES

    • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

    • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

    • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
      Peanut chutney without onion and garlic
    • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
    • Enjoy !Peanut chutney without onion and garlic

    Note

    • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
    • For variations, you can add a small piece of ginger.
    Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
    No onion no garlic peanut chutney recipe

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    Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

    June 16, 2018, 12:30 am
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     Alugadde Palya Recipe For Rice

    After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

    Alugadee Palya Recipe For Rice


    Aloogadee Palya Recipe For Rice

    Alugadee Palya Recipe / Potato curry for rice


    Cuisine:Karnataka
    Category:Side dish for rice
    Serves:Serves 2
    Prep time:10 Minutes
    Cook time:10 Minutes
    Total time:20 Minutes

    • Boiled potato - 4 nos 
    • Big onion - 1 no
    • Green chilli - 2 to 3 nos
    • Grated coconut - 1/3 cup
    • Vangibath masala powder - 1/4 tsp (optional)
    • Turmeric powder - 1/8 tsp
    • Water & Salt - as needed
    • Coriander leaves - to Garnish
    To Temper
    • Cooking oil – 2 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/2 tsp
    • Cumin seeds – 1/4 tsp
    • Curry leaves – Few
    Lemon juice - Few drops

    METHOD

    1. Wash and pressure cook potato adding turmeric powder and required water.
    2. Peel the skin and chop into cubes. Set aside.
    3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
    4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
    5. Serve with rice.

    METHOD - STEP BY STEP PICTURES

    • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

    • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
      alugadde palya recipe
    • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
      alugadde palya recipe alugadde palya recipe
    • Serve with rice, rasam rice or sambar rice.Enjoy !

    Note

    • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
    • You can skin Vangibath masala powder and make this palya.
    • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
    Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
    Karnataka style Raw mango gojju.
    Potato palya for rice



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    Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam

    June 18, 2018, 12:30 am
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    Karnataka rasam recipe

    Karnataka style rasam recipe was in my try list for long time. I love the rasam (Saaru in Kannnada) served in weddings and hotels in Bangalore. I always wanted to recreate the same at home. Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam. You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

    Check out my other Karnataka recipes too !

    Karnataka rasam recipe

    Karnataka bele rasam / Dal rasam recipe


    Karnataka bele rasam / Dal rasam recipe

    Karnataka bele rasam / Dal rasam recipe for rice


    Cuisine:Karnataka
    Category:Rasam Recipes
    Serves:Serves 4
    Prep time:5 Minutes
    Cook time:20 Minutes
    Total time:25 Minutes
    1 cup - 250ml
    • Toor dal - 1/4 cup
    • Water - 2 cups
    • Ripe tomato - 2 nos
    • Green chilli - 2 to 3 nos ( Use 4 for spicy rasam)
    • Garlic cloves - 10 nos
    • Curry leaves - Few
    • Cooking oil - 1 tsp
    • Turmeric powder - 1/4 tsp
    To dry roast and grind
    • Pepper corns – 1/2 tsp
    • Cumin seeds / Jeera - 1.5 tsp


  • Tamarind – Small gooseberry size
  • Dhania powder/coriander seeds powder – 1/4 tsp (optional)

    • To Temper
    • Ghee or cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Hing - 2 pinches
    • Red chilli - 1 no
    • Curry leaves - Few
    • Crushed garlic cloves - 3 nos
    • Coriander leaves - To garnish

    METHOD

    1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
    2. Mash it well. Dry roast pepper and cumin. Powder it.
    3. Temper mustard, cumin, crushed garlic, hing and red chilli.
    4. Saute the pepper+cumin powder in low flame.
    5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
    6. Garnish with coriander leaves and serve hot with rice.

    METHOD - STEP BY STEP PICTURES

    • Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk.

    • Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside.
      Karnataka rasam recipe
    • Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any.
      Karnataka rasam recipe
    • Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder (optional) and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy.
      Karnataka rasam recipe
    • Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

    Note

    • Addition of dhania powder is optional but it gives a nice flavor like hotel rasam.
    • As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract.
    • Garnishing with coriander leaves adds a nice flavor.
    • Color of this rasam may vary as per the amount of turmeric powder you use.
    • Do not add more pepper as we are using green chilli and red chilli.
    Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

    Karnataka style rasam recipe
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    Coconut Chutney With Onion –Thengai Chutney Recipe For Idli

    June 21, 2018, 10:47 pm
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    coconut chutney for idli

    This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

    Do check out my coconut chutney with red chilli and garlic for dosa !
    Thengai chutney recipe

    Coconut chutney with onion for idli


    Coconut chutney with onion for idli

    Coconut chutney recipe tempered with onion - Yummy side dish for idli


    Cuisine:Tamil nadu
    Category:Chutney Recipes
    Serves:Serves 4
    Prep time:5 Minutes
    Cook time:5 Minutes
    Total time:10 Minutes
    1 cup = 250ml
    • Grated coconut - 1 cup
    • Green chilli - 5 nos
    • Tamarind - Small berry size
    • Salt - as needed
    • Water -To grind
    To Temper
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/ 2 tsp
    • Small onions - 10 nos OR Big onion - 1 no
    • Curry leaves - Few

    METHOD

    1. Grind coconut, green chilli, tamarind, salt with water.
    2. Heat oil and temper mustard, urad dal & curry leaves.
    3. Add the chutney to the kadai with little water. Boil for few minutes.
    4. Serve with hot idli !

    METHOD - STEP BY STEP PICTURES

    • In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
      Coconut chutney with onion
    • In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
      Coconut chutney with onion
    • Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

    Note

    • Adjust the number of chillies as per your taste.
    • If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies.
    • No need to use pottukadalai / fried gram dal.

    Try this yummy coconut chutney with onion. You will love it !
    coconut chutney with onion

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