Carrot Kootu Recipe – South Indian Kootu Varieties

Whenever I have lots of carrot, I make carrot beans poriyal, carrot halwa or carrot sambar for idli. I don’t try carrot poriyal or carrot kootu as Sendhil doesn’t like the sweet taste of carrot dominating in poriyal or kootu. So this time I made small changes in the recipe. I added more moong dal/Paruppu and coconut masala to suppress its sweet taste. It turned out really well as I wished. Its tasted like my mixed veg kootu / Aviyal. Sendhil loved it very much. I made this kootu as a side dish for Sundakkai vatha kuzhambu. It was a nice combo.Raksha loved it too. Most of the kids love carrot. So you can try it for your kids as this kootu recipe  is healthy and mildly spiced. Lets see how to make this easy, yummy, one pot South Indian Kootu recipe – Carrot kootu !!

Carrot kootu recipe

South Indian Kootu Recipes - Carrot kootu recipe

Cuisine: South Indian

Category: kootu recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Carrot - 4 nos ( medium sized) Turmeric powder – 1/4 tsp Salt & water - as needed Moong dal - 3 tbsp To grind Grated coconut - 1/4 cup Green chillies -2 nos Small onions or big onion - 4 no / half Cumin seeds - 1/2 tsp Water - as needed To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the carrots into small roundels. Grind all the ingredients given under “ To grind” to a smooth paste adding enough water.Set aside. Heat coconut oil in a cooker, splutter mustard seeds, urad dal, curry leaves.Add the sliced carrot, moong dal and turmeric powder . Mix well. Lastly add 1 cup of water and pressure cook for one or two whistle in low flame. After the steam is released,open the cooker and add the ground coconut paste.Mix well and boil for few minutes till kootu thickens as u like. Remove from the flame, mix well and serve with rice and kuzhambu. Enjoy !

Try this easy, kids favorite carrot kootu for rice and enjoy !!

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Kara Chutney Recipe – Spicy Onion Tomato Chutney

Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.

Kara chutney recipe

Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai

Cuisine: South Indian

Category: Chutney recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 no Big onion - 1 no Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies) Dhania/Coriander seeds - 1 tsp Small Garlic cloves - 4 nos Ginger - 1/2 inch piece Cooking oil – 2 tbsp Tamarind – a very small piece Salt & water - as needed To temper Cooking oil or gingely oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely. Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down. Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil. Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle. For variations, you can skip dhania seeds or ginger and make this chutney. I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.

Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))

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Chana Dosa – Kondakadalai Dosai Recipe - Chickpeas Dosa

Kabuli chana dosa/Chickpeas dosa / Kondakadalai dosai in Tamil. This recipe was shared to me by Suchi Vasan, my reader.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
Check out my Puffed rice dosa/Arisi pori dosai from Suchi

Chana dosa - Kondakadalai dosa

Healthy, Protein rich dosa recipe

Cuisine: Indian

Category: Dosa recipes

Yields: 10 nos

Prep time: 10 Hours

Cook time: 5 Minutes

Total time: 10 hours5Minutes

INGREDIENTS

1 cup - 200ml Kabuli chana/ white chana - 1 cup Idli rice - 1/4 cup Methi seeds - 1/4 tsp Asafetida/Hing – 1/2 tsp Salt & water - as needed

METHOD

Wash and soak chana for 8 hrs. Wash and soak the rice & methi seeds for 2 hrs. Grind the chana adding hing to a smooth paste in a big mixie jar. Add the required water while grinding. Transfer the batter to a vessel. Now grind the rice like rava(If you want to make crispy dosa, grind the rice till smooth).Add required salt. Mix both the batter and leave it aside. I kept the batter for 4-6 hours as we like mild sourness taste. If you want to make dosa instantly, you can go ahead. Mix the batter well before making dosa. Make sure the batter is not too thick or too thin.Heat a dosa tawa and pour a ladleful of batter. Spread it thin or thick as u wish. Drizzle a tsp of oil around the dosa and in the middle of dosa. Let it cook in medium flame for few minutes. Flip the dosa and cook the other side for few minutes. Remove and serve hot with Kara chutney. You can grind red chillies along with chana and hing and make it like spicy adai dosa. You can also add finely chopped onions, curry leaves and make dosa. You can modify this recipe as you like. I am sure adding all these spices makes this dosa even more flavorful. If you have left over batter, refrigerate it and use it the next day. Suppose if the batter is too thin, you can add some rice flour and make it thicker. If you want to make crispy dosas, make the batter thin and spreadable. Enjoy !

Enjoy this protein rich dosa with kara chutney for breakfast or dinner !

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Whole Wheat Nankhatai – Atta Nankhatai Recipe

Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.

Whole wheat nankhatai recipe

How to make nankhatai using wheat flour/Atta

Cuisine: Indian

Category: Cookies

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200 ml Wheat flour -1/2 cup I used pillsburry Powdered sugar - 1/4 cup Melted ghee - 1/4 cup ( at room temp) Baking powder - 1/8 tsp Baking soda - 1/8 tsp Vanilla essence – 1 tsp Water or milk - 1-2 tsp ( completely optional)

METHOD

Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps. To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes. Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video. Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !

Note

I used Pillsburry atta in this recipe. You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil. If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced. For variations, u can use crushed cardamom+ one clove instead of vanilla essence.

Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !

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Vegan Cauliflower and Broccoli Mornay

I haven't made broccoli Mornay for ages, but it's a classic baked cheese and vegetable casserole. Oddly enough, though, I dreamed about this dish the other night, giving me an instant craving. But this time around, I wasn't content to make the classic Cheddar version … too much cheese has proved not to be too good for my tummy these days. But I've had terrific success lately "veganizing" old cheese-and-vegetable standards with the help of sauces made with cashews and nutritional yeast. These are a marvelous substitute for cheese, and far better in every way than rubbery vegan cheese-like products made from soy!

I was especially delighted with the result, and so were my dinner companions who thought it might have been even better than the original Cheddar version. This creamy casserole topped with a golden crunchy cornmeal and chopped nut topping ended up tasting cheesy without any actual cheese. It's an ideal side vegetable dish, especially when served with plump goat cheese biscuits. Rice is also a good choice, along with your favorite legume dish.

Vegan Cauliflower and Broccoli Mornay

Recipe by Lisa Turner Published on May 16, 2016 A vegan version of the classic cheesy baked broccoli and cauliflower casserole dish topped with a crunchy golden cornmeal and nut topping Print this recipe Vegetables: 2 tablespoons coconut or sesame oil 1 large head broccoli, stems pared and sliced and head cut into florets 1 large head cauliflower, stems pared and sliced and head cut into florets 2 medium carrots, sliced 8 button or cremini mushrooms, roughly chopped Cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours then drained 3 1/2 cups almond milk juice from 1 lemon (3 tablespoons) 1/2 cup nutritional yeast 2 teaspoons sea salt, or to taste 1/2 cup coconut oil 1/4 cup chickpea flour (besan) or whole wheat flour Topping: 2 tablespoons melted coconut oil or sesame oil 1/2 cup yellow cornmeal 1/2 cup pine nuts or sliced almonds 1/4 cup nutritional yeast Instructions: Prepare the vegetables by heating the oil in a large saucepan over medium heat. When hot, add the broccoli, cauliflower and carrots, and sauté until just tender. Stir in the mushrooms and cook for another few minutes. Transfer to a lightly oiled large casserole dish. To make the sauce, combine the cashews with 1 cup of the almond milk, lemon juice, nutritional yeast and salt in a blender. Blend until smooth, adding a little more almond milk as necessary. In a medium saucepan, melt the coconut oil over medium heat. Stir in the flour and gradually add the remaining almond milk and whisk until thickened. Stir in the cashew paste and stir to thicken for another few minutes. Remove from heat and stir into the vegetables in the casserole dish. To make the topping, combine the melted coconut oil or sesame oil, cornmeal, pine nuts or sliced almonds and nutritional yeast in a medium bowl. Spread evenly over top the vegetables. Bake in a preheated 350° oven for 15 to 20 minutes until the topping is golden and the casserole has thickened. Let sit for 10 minutes and serve hot. Makes 6 to 8 servings

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

Other casseroles to enjoy from my kitchen:
Creamy Chickpea, Mushroom and Brown Rice Casserole
Azuki Bean Casserole
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole

Jackfruit Seed Curry–Palakottai Poriyal Recipe

Recently we got a big jackfruit from Sendhil’s Periappa’s house from Manakkarai, Kumbakonam. We enjoyed the fruit and reserved the jackfruit seed ( Palakottai in Tamil) for making sambar or puli kuzhambu with it as it has so many health benefits and good nutritional value. But one of my friends suggested me to try jackfruit seed curry/ Palakottai poriyal for rice. So I asked my MIL for the poriyal recipe and tried it yesterday for our lunch. It came out very tasty. Sendhil loved it a lot. As I cooked this curry in pressure cooker, my job was done quickly.Its ingredients and method of preparation are very similar to Kerala style Jackfruit seed thoran recipe. It was tasting good with sambar rice.I am happy that I tried a new Jackfruit seed recipe. Jackfruit season has started in India. So if you buy jackfruit, do not discard the seeds.Try this Palakottai poriyal and enjoy its health benefits. Lets see how to make jackfruit seeds curry recipe.
Check out my Kathal Biryani too.

Jackfruit seed curry recipe

How to make jackfruit seed curry / Palakottai poriyal

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 2-3

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Jackfruit seed - 30 nos Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Grated coconut - 1/4 cup Big onion or small onion - 1 no or 5 nos Jeera/Cumin seeds - 1/2 tsp Salt & water - as needed To temper Cooking oil or coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing - a big pinch Curry leaves - few

METHOD

Sun dry the jackfruit seeds for a week if you have time. Don’t worry it would stay good for more than a week. Skin can be peeled easily OR Microwave the jackfruit seed for 2-3 minutes in high power. Skin will crackle and seed will become soft, half cooked.Peel the skin easily and chop the seeds into cubes. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, curry leaves and add the chopped jackfruit seeds.Saute for a minute adding salt and turmeric powder. Grind the grated coconut, onion, sambar powder and cumin seeds to a coarse paste without adding water. Add this paste to the sauteed jackfruit seed. Mix well to coat it. Add 1/2 cup of water, mix well. Pressure cook for one whistle in low flame.Remove after the steam is released. If there is any excess water, boil for sometime to drain it. Remove the poriyal in a plate and serve with sambar rice.Enjoy !

Note

Adjust the amount of sambar powder as per your taste. You can replace sambar powder with red chilli powder and dhania powder in 1:2 ratio.

Try this easy and flavorful jackfruit seed curry for Sambar rice and enjoy !

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Travel Food Recipes Ideas–South Indian Variety Rice

Last week we had a trip to Valparai near Pollachi,Tamil nadu for summer vacation in our car. We packed few rice varieties for lunch and had it during our road trip in Attakatti. Usually we make Tamarind rice/Puli sadam and Curd rice for travel. But this time, Sendhil told us to prepare some other rice varieties for a change. So my MIL made this yummy, easy, comforting and a healthy South Indian meal for our travel.I thought of sharing this easy travel food recipes idea with you all. It would be helpful for you to plan and prepare food for your short trip/Picnic during this Summer holidays. My MIL made Milagu jeeraga sadam/ Pepper cumin rice, Ellu sadam/ Sesame seeds rice, Lemon rice and Curd rice along with vadam/Vathal. We also carried some store bought sweets and snacks to munch during our travel. Lets see how we prepared this simple and yummy travel lunch menu.

Here is a collage of Valparai-Athirapally Pictures. Check THIS LINK for more pictures.

Travel Food Recipes Ideas

South Indian lunch menu for travel

Cuisine: Indian

Category: Travel recipes

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 250ml For rice varieties Steamed rice - 2 cups Water - 6 cups Gingely oil - 2 tsp Salt - as needed For lemon rice Lemon - 5 nos Green chilli - 6-8 nos Red chilli - 2 nos Curry leaves - few Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 2 tbsp Roasted peanuts - a handful ( optional) Hing/Asafetida - 1/2 tsp Turmeric powder - 1 tsp Cooking oil - 2 tbsp Gingely oil - as needed while mixing the rice Salt - as needed For Pepper cumin rice/Milagu jeeraga sadam Ghee - 2 tbsp Pepper corns – 1.5 tbsp Cumin seeds - 2 tbsp Salt - as needed Curry leaves - few For Ellu sadam Black sesame seeds - 2 tbsp Red chilli - 2 nos Garlic cloves - 3 nos Salt - as needed Curry leaves - few For curd rice Steamed rice or raw rice - 1 cup Water - 5 cups Salt - as needed Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 2 tbsp Green chilli - 2 nos ( finely chopped or slitted) Ginger - 2 inch piece ( finely chopped or grated) Curry leaves - few Fruits like grapes, pomegranate - to mix in the rice Coriander leaves - a fistful Koozh vadam/Vathal - as needed ( to deep fry) Mor milagai & Pickle - side dish for curd rice Lemon rice recipe Milagu Jeeraga Aval ( replace aval with rice) Curd rice/Thayir sadam Tamarind rice/Puli sadam

METHOD

On the previous day night of travel, prepare the lemon rice paste.Make sesame seeds powder by dry roasting the sesame seeds, red chilli and then powder it adding salt.Make pepper cumin seeds powder. Refrigerate the lemon rice paste alone. Keep the powders in an air tight box and store it. The next day morning as soon as u get up, wash and soak the rice in required water for 20 minutes. Use two cookers. One for curd rice and other one for rice varieties. Soak the rice separately in 2 cookers. Rice will be well soaked by the time u take bath. Pressure cook the rice for one whistle in low flame and switch off the flame. Remove the lid after the steam is released. NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE FOR HANDLING THE RICE. Spread the rice in a plate and add some gingely oil. Take the rice in curd rice cooker and mash it well adding salt and milk. Do not curd when the rice is hot. Add curd after the rice becomes lukewarm. Add the seasoning ingredients for curd rice. Mix well. Add curd and mix well.Check for taste. Do not make the curd rice too thick or too watery. Make it like a creamy consistency so that it won’t become too hard in the afternoon.Check for taste and add more salt if needed. By the time, u mix the curd rice, the rice spread in the plate would have become warm. Divide the rice into 2 portions. Take one portion of the rice and make lemon rice adding the lemon rice paste.Add gingely oil generously. Check for taste and add more salt & paste if needed. Take the other portion of rice and divide into 2. Use one portion for making ellu sadam and the other one for milagu jeeraga sadam. Add gingely oil for ellu sadam and ghee for milagu jeeraga sadam generously.Do not forget. NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE. Prepare all the rice varieties and stack in the boxes. Make Neer mor/Spiced buttermilk (Thalicha more) and store in a bottle. Deep fry Koozh Vadam/Vathal  or papad and mormilagai.Store the vadam in a polythene bag or ziplock covers after it cools down. Pack some pickle in a small container. Arrange everything for travel in a bag. Take the sweets, snacks and fruits if any for travel. Enjoy !

Note

I have shared some general point to remember while preparing food for travel. Never put your hands to mix the rice varieties, use a spoon or ladle instead. If you mix the rice with your hands, it won’t stay good for more than 2 hours in summer. Add gingely oil generously while mixing the rice. It helps to prevent the rice from drying. Make sure you don’t use raw coconut in the dishes. If you use coconut, roast it well or saute the coconut based dish in oil till all the moisture content is completely gone. If you are making curd rice, add less curd and more milk while mixing. It helps the curd rice to set well while eating.Never add curd in hot rice. Carry a bottle of spiced buttermilk or diluted curd to add in the rice while eating. Suppose if the curd rice becomes too thick, you can add buttermilk and bring it to proper consistency.In the buttermilk bottle, put some slitted green chillies, ginger and few curry leaves with mustard seeds seasoning ( make thaalicha neer mor). It helps to keep the buttermilk fresh and tastes less tangy. We packed the rice in our steel travelling set. If you don’t have a travelling set, you can pack them in use & throw silver foil packs or plastic boxes. It is better to use banana leaf for packing the food. It gives a nice flavor and a healthy choice as well.

Is it not a happy and comforting meal for your travel ?? Prepare & Enjoy it !!

 

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