Posted in Breakfast Ideas, Easy Snacks/ Dinner, No onion no garlic foods, No onion no garlic side dish

Adai

A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.

Do try this. Its easy to make and filling too.

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Ingredients:

Boiled Rice: 1 cup

Dosa Rice : 1 cup

Urad dal   : 1/4 cup (I used Black split one)

Chana dal: 1/4 cup

Tuvar dal and Moong dal: a fistful each

Red chilies: 6-8 (see notes)

Pepper: 1 tsp

Curry Leaves: 20

Salt to taste

Method:

1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.

2. Grind coarsely with curry leaves and salt.

3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.

4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.

5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.

6. Serve Hot.

7. Use up the batter or refrigerate .Stays good for 3-4 days.

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Notes:

Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.

Posted in Kozumbu for rice, No onion no garlic foods, Region specials, Vishu/ Onam Sadya Recipes

Raw Mango Kalan

With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.

All the festive recipes can be found here.

Do try for this festive season and you will keep making them again and again.IMG_20170410_111306_817

Ingredients:

Raw Mango: 1 chopped roughly

Curd beaten: 2 cups

Turmeric powder: 1 tsp

Salt to taste

Jaggery:  tbsp

To roast and grind:

Oil: 1 tsp

Methi Seeds(Vendeyum) : 1.5 tsp

Red Chilies: 3-4  (Adjust according to the spice of the chilies)

Coconut Grated : 1 cup

For Tempering:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Curry Leaves: a spring

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Raw Mangoes Used
Mango Kalan
Kalan

Method:

  1. Chop the mangoes roughly and add a tsp of turmeric powder and 1/2 cup water. Allow to cook on low flame till it becomes soft
  2. Heat a pan and roast and grind the said ingredients. Cool and grind with coconut in a fine paste.
  3. When the mangoes soften add the grind paste and the beaten curd and bring it to boil. Add salt and jaggery and cook on a low flame for 10  minutes.
  4.  Temper with the tadka.
  5. Serve hot with rice and poriyal.

Notes:

Beat the curd nicely and don’t add water to it.

Posted in Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Podalangai Poriyal

Poriyals form a very important part of South Indian meals. Can be made using variety of veggies. Today im sharing one such recipe of Parwal also called Podalangai poriyal. Simple, full of taste this makes a great side dish for sambars/rasam/ Mor kozumbu or even chapatis.

Here goes the recipe:IMG-20170325-WA0004

Ingredients:

Podalangai: 2 cups chopped

Curry Leaves: a spring.

Fresh grated coconut:1/2 cup

Green chillies: 1-2 (depending on the spice required)

To temper:

Coconut oil/sunflower oil: 1 tbsp

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Hing: a pinch

Turmeric powder: 1 tsp

Salt as needed

Method:

 1.Heat a pan,add oil, mustard seeds, urad dal, curry leaves.As they crackle add the hing.

2.Add the chopped parwal, turmeric powder, salt and water 2 cups and close the lid and allow cooking.

3.Grind the coconut shavings and green chili. Keep aside.

4.As the water dries up in the curry ass the ground coconut paste and mix well.

5.Serve hot.

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Note:

Sunflower oil works fine but coconut oil adds more flavor to the poriyal.

Posted in Accompaniments, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Cabbage Poriyal

One more simple poriyal that goes well with Sambhar/ Rasam. This one is served in almost all weddings. I haven’t seen much wedding without this. One of my favorites and mostly paired with sambhar, this one is a must try. Although, very simple the coconut oil and the curry leaves make it more flavorful.

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Here goes the recipe:

Ingredients:

Serves 4

Cabbage: 1 cup

Carrots, beans, peas ( all mixed) : 1 cup

To grind:

Grated coconut: 1/2 cup

Green chili: 2-3 (Adjust as per spice level)

To temper:

Coconut oil: 1 tbsp

Mustard seeds, urad dal, chana dal : 1 tsp each

Curry leaves: a spring

Turmeric powder: 1/2 tsp

Salt to taste.

Method:

  1. Chop all the veggies. Wash, drain n keep aside.
  2. Make coconut and green chili paste.
  3.  Heat oil in a heavy bottomed pan , add “to temper” items.
  4. Add the veggies, turmeric powder and salt.
  5. Mix well, add little water and cook in medium low flame for 20 minutes.
  6. When the veggies are cooked, add the coconut paste, mix well .
  7. Serve hot with sambhar/rasam and appalam.

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Tip: You can slit the green chili and add to tadka and add the coconut shavings for garnish. Tastes good either ways.

Posted in Accompaniments, Chutneys, No onion no garlic foods, No onion no garlic side dish, Side dish

Instant Tomato Thokku

Everything instant these days catch our attention. 😛 .I keep looking for easy side dishes/ recipes for breakfast and paranthas. Since tomatoes are cheap and the nice red ones looks tempting i thought of making this pickle. This is one such side dish. Can be made in advance and goes well with dosa/idli/upma etc.

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Here goes the recipe:

Ingredients:

Tomatoes: 8- 10 Medium sized ones

Tamarind: 2-3 small pieces

Red Chili powder (Kashmiri): 2 tbsp

Red chili powder (for spice) : 2 tbsp (adjust as needed)

Salt to taste

To temper:

Oil: 3 tbsp

Mustard seeds: 1 tsp

Hing a pinch

 

 

whatsapp-image-2017-01-15-at-09-50-22Method:

  1. Chop the tomatoes finely.
  2. In a wide pan, add a tbsp of oil add the tomatoes,tamarind pieces, salt and cook for around 10 minutes on low flames till the tomatoes turn mushy.
  3. Allow it to cool and then grind them for a few seconds.
  4.  Heat the same pan, add oil and “To temper” Items and the grind tomatoes and spices.
  5. Cook well n low flame till oil separates.
  6.  Store in a glass container and use a dry spoon to serve.
  7. Refrigerate. Stays good for a fortnight.

 

 

Posted in Accompaniments, Greens, No onion no garlic foods, No onion no garlic side dish, Side dish, Vishu/ Onam Sadya Recipes

Keerai Masiyal

keerai

Wishing you all a Happy and prosperous 2017. Hope you all had a great time partying and celebrating with near and dear ones. Today I am sharing a very easy recipe to beat the Monday blues. Requires minimal ingredients and when paired up with rice and ghee makes a heavenly combination. Even a roasted appalam makes a great side dish to this. Although many people make this as a side dish for Mor Kozumbu, this is also a complete dish when eaten with rice.

Ingredients:

Spinach: 1 bunch

To temper:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Red Chilli : 1

A pinch of Hing

Method:

  1. Clean the spinach and wash thoroughly under water till water runs clean.
  2. Blanch this spinach for a couple of minutes in hot water with a pinch if turmeric and salt. This helps remove the impurities.
  3. Remove from the hot water and run under cold water immediately. This will help spinach retain its green color.
  4. Puree in a mixer.
  5. Transfer the puree in a bowl, adjust water (add only little) , add salt and bring it to boil.
  6. Temper with “to temper” items and serve hot with rice and ghee,alongside appalam.

keerai-masiyal

Notes:

If it becomes watery, add rice flour mixed with water and adjust the consistency.

Posted in Breakfast Ideas, evening snacks, No onion no garlic foods

Aloo Poha

 

pohe

There are days when simple breakfast sets mood for the day. For me,this is one such breakfast. I love poha, the traditional Maharashtrian breakfast. Simple, nutritious and filling. It makes a nice evening snack too. Doesn’t take much time to put together. There are many versions of making this , the most famous being “Kande Pohe”. These days people make with adding veggies too.

Today I am sharing the no onion no garlic version of this versatile dish. I make this often when I am in no mood to chop onions :P. The potatoes fried gives a nice bite to Poha along side peanuts. 🙂

Here goes the recipe:

Ingredients:

Serves: 2

Thick rice flakes (Pohe) : 2 cups

Onions finely chopped : 2

Potato finely chopped: 1 (optional)

Curry leaves: a spring

Oil: 2 tbsp.

Peanuts: 1 tbsp.

Mustard Seeds: 1 tsp

Green chili: 2 finely chopped

Lemon juice: of 1 lemon

For garnish:

Coriander leaves: finely chopped: 2 tbsp.

Grated Coconut: 1 tbsp.

Nylon sev: for garnish (optional)

aloo-poha

Method:

Wash the poha and discard the water.

Heat a pan, add oil when hot add peanuts. Fry till golden brown.

Add the mustard seeds, when they crackle, add green chilies, curry leaves and potatoes. Fry till potatoes brown on the edges and are crunchy.

Add turmeric powder, salt and some of the lemon juice.

Cook on a low flame till the potatoes soften. Add the rice flakes at this stage, add salt, sugar and mix nicely.

Add the remaining lemon juice and garnish with coriander leaves, coconut shavings.

When serving, in a plate add the poha, garnish with sev and serve hot.

Serve with coriander chutney or just plain like i did. It tastes yum both ways. 🙂