An Indian veg recipe blog
An Indian veg recipe blog
How can a Christmas season go without baking a plum cake!!! During December, in Fortkochi, the place where I live now, everywhere it smells sweet plum cake!!! I love the smell and how I used to eat it so much in my childhood days. Now…
Jackfruit 365 powder is gained wide popularity among people with diabetes. This powder, if consumed a tablespoon daily with meals can help to control the level of sugar in blood. A plus point is that it does not have any side effects, so I too…
Aloo paratha is a tasty and filling north Indian breakfast. This paratha does not require any gravy curries as it is stuffed with spiced potato mix. Usually pickle, curd or mint chutney are the preferred sides for this Indian stuffed flatbread breakfast. My version of aloo paratha is very simple yet tasty. The stuffing is simply a mix of mashed potatoes, onions, green chillies and chaat masala.
Take atta in a bowl. Add salt, oil and water to it.
Knead well and add a tablespoon of ghee. Knead again and let it rest for 30 minutes.
Finely chop onion, green chilies and coriander leaves. Mash the boiled potatoes.
Add salt and chaat masala to the mashed potatoes. Add finely chopped onions, green chilies and coriander leaves to it. Mix well. The filling is ready.
Divide the prepared dough into 6 equal portions. Divide the filling into 6 equal portions as shown here.
Flatten the dough to a small circle using hands and place a ball of filling at the centre. Cover the filling with the dough in the form of a ball.
Generously dust flour on the counter top and place the ball and roll it gently so that the filling does not come out.
Heat a pan and place the rolled paratha over it. Add a teaspoon of ghee on top of it. Flip it when the down side is cooked partially.
Roast both sides till brown spots appear.
Serve with pickle, curd or mint chutney.
Kerala style kadala curry is a common breakfast side dish of Kerala. It has the creaminess of coconut and tanginess of tomatoes which is a perfect combination with main dishes such as puttu, appam, idiyappam and pathiri. The method of preparation is very simple as…
Curd rice is my daughter’s favorite dish. We started having curd rice for lunch when in Chennai. Most of the days we used to have this ‘thayir saadam’ with papad and pickle from canteen. Wash rice thoroughly and add water to it and pressure cooker…
Chana dal and urad dal are the main ingredients of this chutney powder. With a few ingredients and little time anyone can whip up this chutney podi/ chutney powder in 15 minutes. Store in an airtight container and use when needed. This is a best accompaniment for plain rice with ghee and also can be savored as a side with dosa, idli and uthappam by mixing oil.
Gather all the ingredients
Heat oil in a pan and add splutter cumin seeds. Then add curry leaves, dried red chillies and asafoetida and saute till aroma releases
Remove the fried ingredients from the pan immediately and keep for cooling
Into the same pan add chana dal, urad dal and sesame seeds (preferably roast them separate) and dry roast them and allow to cool
Add salt to the ingredients which are at room temperature now
Grind to a somewhat smooth powder
Dal chutney powder is ready.. Store in an airtight container.
Chilly fried papad is a best accompaniment with plain rice, variety rice, puttu and upma. This can be fried in large quantities and stored in airtight jars for upto two weeks. Take the whole papads and cut into strips using scissors, two at a time…
Green peas kurma is the most popular accompaniment for many breakfast dishes like puttu, chapati, poori, porotta etc. Whenever I see frozen peas in supermarkets I buy and the first dish I prepare with it is peas kurma. All members of my family like it…
Selecting good tapioca???? Only experts can do that!!! If you are lucky, you get good type of tapiocas get cooked to soft. But some kind of tapioca will not become soft even after cooking for a long time. I buy from market, clean, chop and cook it, if it turns out good, GOOD!!! Now I try this method, the best time to buy is in the season where you can find plenty of tapioca in the market. Generally, during that time there will be only 10 % chance to get not-so-good tapiocas.
Kappa puzhukku is Malayali’s traditional and favourite breakfast. It can be prepared in many different ways with and without coconut. The most common puzhukku is made by mashing boiled tapioca pieces and mixing with ground coconut with spices and finally tempering with mustard, dry chillies and curry leaves in oil. The method I am preparing now does not involve the tempering step, instead coconut oil and fresh curry leaves are added as a final step in the dish. This gives a soothing coconut oil finish to the recipe and the smell of fresh curry leaves linger throughout in the servings. Store brought mango pickle is a good accompaniment for this dish.
Step by step instructions with images:
Peel the thick outer skin of tapioca and chop into bite sized cubes
Wash thoroughly under running water and keep it covered in water for 30 minutes
Pressure cook tapioca for 3 whistles
When the pressure releases strain the tapioca and transfer to a wide mouthed pan
Keep ready the ingredients to grind
Grind coarsely grated coconut, shallots, garlic pods, green chilly with salt and turmeric powder
Add the ground coconut mixture to the well cooked tapioca
Mash and mix the ingredients using a wooden spatula
Add curry leaves
And pour the coconut oil over it while hot and mix thoroughly
Serve warm with mango pickle
Coconut chutney is one of the common accompaniments of South Indian breakfast. It goes well with dosa, idly, uthappam, upma, pongal, vada, poha and many other main dishes. White coconut chutney is the basic kind of chutney, but there are variations of it with red…