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Masala oats and raw jackfruit365 (JF365) powder porridge

Masala oats and raw jackfruit365 (JF365) powder porridge

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

Aloo paratha

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

Kerala style kadala curry

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 you need not chop onions or tomatoes into fine pieces. Only thing that matter is if you are planning to make kadala curry tomorrow morning do not forget to soak kadala night before going to sleep. Here goes the preparation method with step by step images

Soak bengal gram overnight and pressure cook for 5 whistles

Gather all the ingredients and keep it ready

Heat oil in a pan

Add the whole spices and let it splutter

Add roughly chopped onions

Add tumeric powder, chilli powder and coriander powder

And sauté till raw smell goes

Add roughly chopped tomatoes

Add salt and fry for a minute

In a mixer add grated coconut and the onion tomato mix

Grind it to a smooth paste

Heat oil in a pan

Add dry red chillies and curry leaves

Add the ground paste and sauté for a minute

Add a cup of water and then the cooked bengal gram

Mix well and boil for 2 minutes

Kerala style kadala curry is ready now

Kerala style kadala curry

Kerala style kadala curry

This kadala curry is a best side dish for breakfast. It goes well with puttu, appam, idiyappam and pathiri.
Prep Time 8 hrs
Cook Time 30 mins
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 2 cups bengal gram
  • 1 cup grated coconut
  • 1 big onion (roughly chopped)
  • 2 medium-sized tomatoes (roughly chopped)
  • 1 teaspoon Saunf/fennel seeds
  • 3 nos cardamom
  • 5 nos cloves
  • 1 piece cinnamon
  • 1 nos star anise
  • 1 teaspoon chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon oil (preferably coconut oil)
  • 2 nos dried red chillies
  • A few curry leaves
  • Salt (to taste)
  • 1 cup water

Instructions
 

  • Soak bengal gram overnight and pressure cook for 5 whistles
  • Gather all the ingredients and keep it ready
  • Heat oil in a pan
  • Add the whole spices and let it splutter
  • Add roughly chopped onions
  • Add tumeric powder, chilli powder and coriander powder
  • And sauté till raw smell goes
  • Add roughly chopped tomatoes
  • Add salt and fry for a minute
  • In a mixer add grated coconut and the onion tomato mix
  • Grind it to a smooth paste
  • Heat oil in a pan
  • Add dry red chillies and curry leaves
  • Add the ground paste and sauté for a minute
  • Add a cup of water and then the cooked bengal gram
  • Mix well and boil for 2 minutes
  • Kerala style kadala curry is ready now
Keyword curry, Kadala, kerala style, side dish
Curd rice

Curd rice

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…

Dal chutney powder

Dal chutney powder

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…

Chilli fried papad

Chilli fried papad

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

Heat oil in a pan for deep frying. When the oil is hot put papads and fry them in 2 batches

Keep aside the fried papads

Heat one teaspoon oil in a pan and add asafoetida and curry leaves

Next add chilli powder and switch off the flame

Add the fried papads soon to the pan and mix well. Sprinkle some more chilli powder over it for more hot

Chilly fried papad is ready now

Chilli fried papad

Chilli fried papad

Fried papads mixed with oil roasted mild spices is a tasty accompaniment for many main dishes.
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 8 nos medium sized papads
  • Oil for deep frying
  • ¼ teaspoon asafoetida
  • ¼ teaspoon red chilli powder
  • A few curry leaves

Instructions
 

  • Take the whole papads and cut into strips using scissors, two at a time
  • Heat oil in a pan for deep frying
  • When the oil is hot put papads and fry them in 2 batches
  • Keep aside the fried papads
  • Heat one teaspoon oil in a pan and add asafoetida and curry leaves
  • Next add chilli powder and switch off the flame
  • Add the fried papads soon to the pan and mix well
  • Sprinkle some more chilli powder over it for more hot
  • Chilly fried papad is ready now
Keyword Chilli pappad, Fries, Pappad
Green Peas Kurma

Green Peas Kurma

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…

Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

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…

White coconut chutney

White coconut chutney

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 chilly powder, coriander leaves or tomato added to get different tastes.

As we make chutneys almost 3 to 4 days a week, I stick to this recipe which is super easy and tasty. This mildly spiced chutney is served along with another side dish sambar. Once in a while I make the chutney variants too, but this is my kids all-time favorite. Let’s see how to make this chutney…..

Step by step instructions of making white coconut chutney with images:

Keep all the ‘to grind’ ingredients ready

Roughly chop onion, green chilly and ginger

Add to grinder grated coconut, roughly chopped onion, green chilly and ginger along with salt

Add half a glass of water

Grind it to smooth consistency

Keep the ‘to temper’ ingredients ready

Heat a pan and pour coconut oil

When the oil turns hot, splutter mustard seeds

Then add dry red chillies and curry leaves to it

As the curry leaves turns crisp and red chillies starts to brown, pour the coconut mixture into the pan

Switch off the flame as the chutney to just starts to boil

Stir well and serve warm with the main dishes of your choice

White coconut chutney

White coconut chutney

White coconut chutney is an easy to prepare, popular accompaniment of South Indian breakfasts which is made with coconut, onion and green chillies. The ground chutney is tempered with mustard seeds, red chillies and curry leaves in hot oil.
Prep Time 15 mins
Cook Time 5 mins
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

To grind

  • ¾ cups freshly grated coconut
  • 1 medium sized onion
  • 1 medium sized green chilly
  • A small piece ginger
  • ¼ teaspoon salt

To temper

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 2 whole dry red chillies
  • A sprig of curry leaves

Instructions
 

  • Keep all the 'to grind' ingredients ready
  • Roughly chop onion, green chilly and ginger
  • Add to grinder grated coconut, roughly chopped onion, green chilly and ginger along with salt
  • Add half a glass of water
  • Grind it to smooth consistency
  • Keep the 'to temper' ingredients ready
  • Heat a pan and pour coconut oil
  • When the oil turns hot, splutter mustard seeds
  • Then add dry red chillies and curry leaves to it
  • As the curry leaves turns crisp and red chillies starts to brown, pour the coconut mixture into the pan
  • Switch off the flame as the chutney to just starts to boil
  • Stir well and serve warm with the main dishes of your choice
Keyword Chutney, coconut, white chutney
Cabbage Thoran

Cabbage Thoran

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 …