An Indian veg recipe blog
An Indian veg recipe blog
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…
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 for 5 whistles
Add chopped ginger, green chillies and milk to the cooked rice
Mix well and keep it for boiling till the milk is absorbed in rice and gets a squishy texture
Meanwhile take curd in a bowl and add salt to it
Whisk till smooth
Heat oil in a pan and splutter mustard seeds
Then add dry red chillies and curry leaves to it. Once they turn crispy add asafoetida
Pour the tadka into the rice and milk mixture and mix till all ingredients are well incorporated
Next add the prepared curd and mix again
Serve with pickle and dal podi
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…
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 and it is easy to prepare. This tasty side dish is good for breakfast and dinner. It is mildly spiced frozen peas cooked in a smoothly ground mixture coconut, tomato and onions topped with whole spices fried in ghee. The method of preparation of this yummy green peas kurma with step by step images are presented here
First soak cashews in water for 10 minutes
Roughly chop onions and tomatoes separately
Heat oil in a pan
Splutter fennel seeds/saunf
Add roughly chopped onions into the pan and sauté for a minute
Add ginger garlic paste and sauté till raw smell goes
Add in turmeric powder, chilly powder and coriander powder
Mix well and add roughly chopped tomatoes
Add salt and sauté
Grind to paste grated coconut, onion tomato masala and soaked cashews
Heat ghee in a pan and splutter whole spices
Add the frozen peas and sauté for a minute
Add the ground paste to the peas
Add a cup of water and let it boil till the peas gets cooked
Green peas kurma is ready now
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…
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…
Cabbage thoran is one of the popular side dishes in onam and Vishu sadhya. A sadhya is never complete without a cabbage thoran. Sometimes, mixed veg thoran with cabbage, carrot and beansa are also served in Sadhyas. But the all-time favorite thoran of Malayali is made with just one vegetable , cabbage. The main ingredients of this simple stir fry are cabbage and coconut. If you have all the ingredients handy, thoran can be prepared in 20 minutes. Let us have a look at how the traditional way in which cabbage thoran is prepared.
Step by step instructions with images
Keep all the ingredients ready.
Shred cabbage into thin pieces.
Grind/crush grated coconut, green chilly, turmeric powder, cumin seeds in a mixie/grinder for few seconds without adding water.
In a clay pot heat coconut oil.
Splutter mustard seeds.
Then add dry red chillies and curry leaves.
Add cabbage and mix well.
Add salt to taste.
Add the coconut mixture and stir well.
Cover with a lid and cook for 5 to 8 minutes at low flame.
Mix well again and serve with hot rice and pickle.
I grew up in Kochi snacking potato bajjis and Kashmiri chilly bajjis that we get from bakeries here. These used to be occasional evening snacks with tea and everybody loved it. When we moved to Chennai, in the institute canteen I saw two new varieties…