الأحد، 28 فبراير 2016

Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

Avarekalu sagu
In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Field beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.
Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.
Avarekalu sagu recipe

Avarekalu sagu recipe


Avarekalu sagu recipe How to make avarekalu sagu/Kurma for chapathi,poori
Cuisine: Indian
Category: Side dish for chapathi/poori
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Avarekalu / field beans - 1 cup
  • Big onion – 1 no
  • Tomato – 1 no
  • Potato – 1 no
  • Mint + coriander leaves – 1 tbsp
  • Sugar – a pinch
  • Water & salt - as needed
To grind
  • Grated coconut - 1/4 cup
  • Khus khus - 1 tsp ( optional)
  • Big onion – 1/2 no 
  • Garlic cloves – 4 nos ( small)
  • Dhania/coriander seeds - 1 tsp
  • Green chillies - 3-4 nos
  • Cardamom - 1 no
  • Cloves – 3 nos
  • Cinnamon - 2 inch piece
  • Dalia/Pottukadalai/fried gram dal – 1/2 tbsp
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - few
METHOD

  • Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.
  • Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy.
  • Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi.
    Enjoy !
Note
  • Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too.
  • Add 1/4 tsp of garam masala powder at the end for more flavor.
  • Adding mint+coriander leaves is optional.
  • Sprinkle some lemon juice at the end if needed
Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!
Avarekalu kurma

 

الخميس، 25 فبراير 2016

Kanda Poha Recipe – Maharashtrian Onion Poha Recipe

Kanda poha recipe
Kanda Poha is a very popular Maharashtrian breakfast & teatime snacks recipe which is most likely served for their guests.Kanda Pohe literally means Flattened rice prepared with onions in English.Other variants on the recipe include batata pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds ( source: wiki).In Tamil nadu,we call this as Aval Upma whereas in Karnataka it is most popularly known as Chitranna. Of course there are mild variations in the recipes of aval upma, chitranna and this North Indian style Kanda poha. But overall its a super quick,easy to make breakfast recipe for working women and Bachelors to prepare in the busy morning schedule.During festival/Vrat days,you can make the same without onion and by adding boiled potato cubes. For this recipe,I referred Sanjeev Kapoor’s video and made with my own variations.Lets see how to make the most popular Maharashtrian Kanda Poha with step by step pictures.
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.
Kanda poha recipe Maharashtrian

Kanda Poha Recipe


Kanda Poha Recipe Kanda Poha Recipe - Maharashtrian Breakfast & Teatime snacks recipe
Cuisine: North Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup = 250ml
  • Aval/Poha/Flattened Rice - 1 cup ( Thick variety)
  • Big onion - 1 no
  • Green chillies - 2 nos ( Finely chopped)
  • Roasted peanuts - 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Hing/Asafetida - few pinches
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Lemon juice – few drops
METHOD

  • Wash the Poha twice.Add turmeric powder and required salt.Mix well and add water just to cover the poha.Let it soak for 5-10 minutes.Now all the water would be absorbed by the poha.
Kanda poha
  • Heat oil in a wide kadai and season mustard seeds,urad dal,peanuts,curry leaves and hing.Add roughly chopped onions and finely chopped green chillies.Saute until onions turn transparent.
Kanda poha recipe
  • Now add the soaked poha & mix well.Keep the flame low & cook it for few minutes.After the poha turns soft and hot,check for taste.Add more salt if needed.Lastly add some lemon juice & garnish with coriander leaves and serve hot with tea.Enjoy !
Kanda poha recipe
Kanda poha recipe


Note
  • Use thick variety poha for best taste.
  • Adding sugar gives a mild sweet taste with a North Indian touch to the dish.So don’t skip it.
  • Add more chillies if you like spicy poha.
Enjoy this easy n quick Kanda Poha recipe for teatime snack or breakfast. I served it for breakfast along with sliced apples & Shikanji Happy
Kanda poha recipe

الثلاثاء، 23 فبراير 2016

Podi Uthappam Recipe – Podi Dosa – Dosa Varieties

Podi uthappam
Podi uthappam is one of the favorite uthappam varieties for myself and Raksha. We love it more than Onion uttapam.I can have it for breakfast,dinner or just as an evening snack with hot coffee or tea. I pack this dosa for her lunch box at least once in a week.Whenever I prepare fresh Idli Podi(Gun powder in English),Raksha demands this Podi dosa. I make crispy podi roast dosa adding ghee if she wants to have at home and thick mini uthappam if carrying for school. In hotels,you could find the same with onions and served as onion podi dosa. For variations, check out my Tomato Onion uttappam and Kadai onion uthappam recipes. As I have not updated my old idli podi post, I have shared the recipe for spicy Idli powder using Garlic in the recipe section.It is my mom’s signature recipe which she has been doing for ages.You can also use Idli podi with sesame seeds/Ellu podi if you like.It tastes great with bothDrooling.Try it and enjoy making Podi dosa or smear it over piping hot idli Winking . Lets check how to make Podi uthappam recipe adding Garlic Idli Podi recipe.
Check out my Mini Cheesy Uthappam for Kids and Oats onion uthappam for people under dietWinking
How to make Podi uthappam

Podi Uthappam Recipe


Podi Uthappam Recipe How to make Podi Uthappam recipe using Garlic flavored Idli Podi/Gun powder.
Cuisine: South Indian
Category: Breakfast
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes


INGREDIENTS
For Idli Podi/Gun powder : 1 cup = 200ml
  • Round,white urad dal - 1/2 cup
  • Chana dal - 1/4 cup
  • Red chillies - 12-15 nos ( I used 8 spicy chillies + 6 Byadgi chillies for color)
  • Garlic cloves - 8-10 nos ( Chopped roughly)
  • Curry leaves - 1 sprig ( 8-10 leaves)
  • Hing/Asafetida - 1/8 tsp
  • Salt - as needed
  • Cooking oil – 1 tsp
For Podi uthappam
  • Easy Dosa Batter - 2 cups
  • Idli Podi - As needed
  • Sesame oil/Gingely oil OR Ghee - As needed
  • Onion & tomato pieces - optional ( Add them for variations)
METHOD

  • Heat 1 tsp of oil in a kadai and roast the dals,chillies,curry leaves separately OR roast everything together in low to medium flame by mixing constantly to avoid burning. My mom roast everything separately and grind them together.But I roast them together.Both procedure takes the same time.So do it as per your wish.After the dals cool down,grind them in a mixie jar coarsely.Lastly add the salt and roughly chopped garlic cloves.Grind it to a slightly coarse powder.Mix well and store in an air tight box to retain the aroma of garlic.

  • For making Podi dosa,take the dosa batter and add 1/4 cup of water if the batter is too thick.Heat dosa pan and pour a ladleful of batter.Do not spread it.It will automatically spread by itself to some extent.Make it thick and spongy.
Podi uthappam recipe
  • Drizzle a tsp of oil and cook in medium flame for few seconds.You can also cover cook it.After the dosa is 3/4 th cooked on top,sprinkle idli podi all over the dosa.Add more or less depending on your taste.Drizzle one more tsp of oil over the podi and flip the dosa.Cook it for few seconds and remove it.Serve hot with your favorite chutney or enjoy as it is ! Enjoy !
Podi uthappam recipe
For variations,you can sprinkle finely chopped onions ( tomatoes too) after the dosa is half cooked and then sprinkle idli podi.Cook till onion turns golden brown and remove.Use sesame seeds Idli podi/Ellu podi in place of Garlic Idli Podi.
Soft,thick and spicy Podi uthappam is ready for breakfast/dinner or just as after school evening snack !! Enjoy !
Podi uthappam recipe

الاثنين، 22 فبراير 2016

Wheat Flour Veg Momos Recipe

How to make wheat flour momos

Its been years since I posted Vegetable momo recipe in my blog. Generally momos are made using maida/All purpose flour.But my MIL makes it using whole wheat flour as it is more healthy.So I too started making the same following my MIL.I have heard wheat flour momos are very popular in Delhi.Here I have shared the steamed version.You can try deep fried version too.According to me,there is no major difference in taste between maida & wheat momo except its color.One more thing,this momo has to be eaten really hot to enjoy its best taste else it will become slightly chewy. But when compared with maida momo,this is a healthy option indeed.I have used cabbage alone for stuffing.You can use finely chopped mixed vegetables if you are allergic of cabbage.Recently I got a request from my reader cum cute sister Dhivya to prepare wheat flour momos and post here.So here it is Dhivya,just for youLove Struck .Friends,Do try this healthy momos & share your feedback.Ok, Lets see how to make whole wheat flour momos at home with step by step pictures & a Video.




Check out my Maida momos recipe for wrapping momo in different shapes.Here is my Chilli garlic sauce/Momos chutney recipe.Do check it.
I will make a separate video for wrapping momos in different shapes.
wheat flour veg momos recipe

Wheat flour veg momos recipe


Wheat flour veg momos recipe How to make Vegetable momos using whole wheat flour
Cuisine: Indian
Category: snacks
Serves: 20nos ( small)
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
For outer covering : 1 cup = 250ml
  • Wheat flour - 1 cup
  • Cooking oil or sesame oil - 2 tsp
  • Salt & water - as needed
For stuffing
  • Cooking oil - 2 tbsp
  • Grated cabbage - 2 cups
  • Big onion - 1 no ( chopped finely)
  • Garlic cloves - 5 nos ( -do-)
  • Spring onion - 2 sprigs ( chop finely)
  • Soya sauce - 1/4 tsp
  • Pepper powder - 1 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
Cooking oil – 1 tsp to add in idli pot water.
METHOD

  • Take the wheat flour,salt,cooking oil and mix well.Then add water little by little and make a soft,non-sticky dough.Knead well for 5 minutes.Cover & Let the dough rest for 30 minutes.
wheat flour veg momos recipe
wheat flour veg momos recipe

  • In the mean time make the stuffing.Grate the cabbage finely( u can replace with mixed vegetables like carrot,beans,potato and capsicum).Finely chop the garlic cloves,big onion and spring onions. Heat oil in a kadai and saute garlic,onion till it turns transparent. Add the spring onions,cabbage,salt ,sugar and saute well. Cover & cook till its done in low flame.Sprinkle water if needed.Add soya sauce and pepper powder.Mix well and keep the stuffing ready.
wheat flour veg momos recipe
  • Now take the dough and make small balls of 10gms size.Dust in wheat flour and roll it thinly.Make sure the corners are thinner than the center.Keep 1 tbsp of stuffing in the middle of circle and wrap them in different shapes.Please CLICK this post for wrapping methods.
wheat flour veg momos recipe
wheat flour veg momos recipe
wheat flour veg momos recipe
  • Make all the momos and arrange them in a greased idli plate.Boil water in the idli plate adding a tsp of cooking oil.When the water starts to roll boil,keep the idli plate and steam the momos for 10 minutes.Switch off the flame and let it rest for 2 minutes.Remove the momos and serve with chilli garlic chutney !!
wheat flour veg momos recipe

Enjoy !

Note
  • Adding oil in wheat flour while making the dough is to make a soft outer covering.
  • Roll the dough ball thinly to get a thin covering & to make the momos soft to eat.
  • Wheat flour momos become slightly chewy after it cools down.So eat it hot.Reheating is not recommended.
  • Replace wheat flour with maida or use maida & wheat flour in equal quantities for variations.
  • Replace cabbage with mixed vegetables for stuffing.
  • Adding a tsp of oil in the idli pot while steaming momos helps the momo to remain soft n shiny.
Enjoy this easy,delicious wheat flour Veg momo with chilli garlic sauce/momo chutney !
wheat flour veg momos recipe

السبت، 20 فبراير 2016

Orange Mocktail Recipe – Summer Drinks Recipes

I make juices & milk shakes with fruits very rarely as we love to eat whole fruits. Recently I had this Orange mocktail in a juice corner. Raksha & myself loved it a lot. She told me to pack it for her school morning break time.So I browsed for mocktail recipes without alcohol and found it from Sharmi’s blog. The combination of Orange juice and lemon juice was perfect. Raksha gave a big thumbs up after drinking it and she told me to make it very often too. I usually make Eggless Orange cake during this fruit season.I am happy that I got yet another interesting recipe using orange fruit. Lets see how to make this non–alcoholic cocktail recipe - Orange Mock tail at home easily.

Orange Mocktail recipe


Orange Mocktail recipe Easy orange mocktail recipe - Non-alcoholic version.
Cuisine: Indian
Category: Drinks
Serves: Serves 1
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes
INGREDIENTS

  • Orange - 2 nos
  • Lemon - 1/2 - 1 no ( adjust)
  • Sugar - 2-3 tbsp
  • Water - as needed
  • Soda water - optional
METHOD

  • Extract the juice from Oranges.Add lemon juice and mix well.Strain the juice and add required sugar and water.Mix well and check for taste.Add more sugar or water if needed. Serve immediately.
how to make orange mocktail without alcohol
Enjoy !
Enjoy this easy,delicious healthy mocktail at home Happy

الجمعة، 19 فبراير 2016

Indian-Style Split Pea Soup with Cornmeal Dumplings

Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Indian-Style Split Pea Soup with Cornmeal DumplingsIndian-Style Split Pea Soup with Cornmeal Dumplings
Recipe by
Cuisine: Indian
Published on February 19, 2016

Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings

Print this recipePrint this recipe

Soup:
  • 1 cup green split peas
  • 2 tablespoons olive or sesame oil
  • 1 small red onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced or crushed
  • 1 to 2 jalapeños, seeded and finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 4 sprigs of fresh thyme
  • small handful of dried curry leaves
  • 6 cups water or vegetable stock, or more as needed
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh cracked black pepper, to taste
  • handful of fresh chopped parsley
Dumplings:
  • 1/2 cup yellow cornmeal
  • 1/2 cup unbleached white flour, or more as needed
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 cup almond milk, or more as needed
Tempering:
  • 1 tablespoon olive or sesame oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
Instructions:
  • Rinse the split peas and soak for 4 hours or overnight in several inches of water. Drain and rinse, then set aside.

  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, carrot and celery, and sauté until the the vegetables are softened — about 5 to 7 minutes. Now add the garlic, jalapeño and ginger, and stir for another few minutes. Add the turmeric, coriander, thyme sprigs and curry leaves, and stir for another minute. Pour in the split peas and water or stock, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the peas are tender.

  • While the soup is simmering, prepare the dumplings. Combine the cornmeal, flour, baking powder salt, turmeric, cumin and almond milk in a large bowl. Stir to combine until you have a soft and pliable dough, adding more flour if the dough is too moist or more almond milk if the dough is too dry. Cover with a clean kitchen towel and let the dough stand for 15 minutes. Form into small 1-inch oblong shapes or rounds. Cover again until ready to add to the soup.

  • When the peas are tender, drop the dumplings into the soup and simmer until they float — about 15 minutes.

  • To prepare the tempering, heat the oil in a small saucepan or skillet over medium heat. When hot, add the mustard and cumin seeds and stir until the mustard seeds begin to splutter and pop. Quickly add to the soup, cover, and let sit for 5 minutes. Stir in the parsley and serve hot with a grain of your choice or some nice crusty bread.

Makes 6 servings

split pea soup

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry

الخميس، 18 فبراير 2016

Vazhakkai Curry – Chettinad Raw Banana Fry Recipe

Chettinad Vazhakkai curry
Raw banana/Vazhakkai is our family favorite vegetable. So I keep trying varieties of curry/fry recipes with it. Recently I came across this Chettinad style vazhakkai masala curry recipe in this blog. As it had fennel seeds/soambu, i got tempted to try it. I made it as a side dish for mor kuzhambu. It was a yummy combo.We all loved it. Though I made it less spicy,it was very flavorful and tasty with rice. I have included this curry in my routine lunch menu too.Sure,its a welcome change from my Raw banana poriyal. Next I am eyeing on Vazhakkai varuval/roast without coconut, but I don’t know when am i going to try itSilly . Lets see how to make Chettinad Vazhakkai curry recipe for rice with step by step pictures.Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu
Chettinad Vazhakkai curry

Chettinad Vazhakkai Curry Recipe


Chettinad Vazhakkai Curry Recipe Chettinad style raw banana fry recipe using freshly ground masala
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS

  • Raw banana / Vazhakkai - 1 no
  • Big onion - 1 no ( chopped finely)
  • Tomato - 1 no
  • Green chilli - 1 no ( slitted)
  • Garlic cloves - 4 nos ( chopped)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp ( i used Kashmiri chilli pwd)
  • Salt - as needed
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds/soambu - 1 tsp
  • Coriander leaves - to garnish
METHOD

  • Wash & peel the skin of raw banana. Chop into cubes & keep inside water to avoid discoloration.Grind the coconut + fennel seeds to a smooth paste adding enough water.
Chettinad vazhakkai curry
  • In a kadai,heat oil and splutter mustard seeds,curry leaves. Saute onions,green chilli & garlic pieces until  onion becomes transparent. Add chopped tomato pieces and saute till mushy.
Chettinad vazhakkai curry
  • Add turmeric powder,red chilli powder and required salt.Mix well and add the raw banana cubes.Mix well.Add some water & cover cook till the raw banana is cooked well.Make sure it is not mushy.It should be firm.
  • Now add the ground coconut masala and mix well. Keep the flame medium and saute until you get a nice masala smell and raw banana gets coated with masala.Switch off the flame and garnish with coriander leaves.
    Enjoy ! Chettinad vazhakkai curry

Chettinad vazhakkai curry
Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu


Note
  • Original recipe called for using 2 green chillies.But i used only one to make it less spicy.So add more for spicy fry.
  • You can also add more red chilli powder instead.
  • You can replace raw banana with arbi/Seppankizhangu but you should cook the arbi before adding in masala.
Enjoy this yummy,flavorful vazhakkai curry with rice,kuzhambu and papad !
Raw banana curry