Mochakottai sundal - Lima beans stir fry - Simple version

Preparation time : 5 mins
Cook time : under 20 mins

Mochakottai or lima beans is one of my fav as a snack and sometimes as a side-dish too. I would really want to share you guys what made me to post this recipe ?? yeah! its all about colour. My fav colour is green. After cooking this recipe the colour it was amazing. I just clicked while the vessel is in top of the stove and i know tat's crazy :):) And this s the reason i am posting one of my fav picture took randomly. It tastes wonder pls try and let me know how it turned out!!!

Ingredients needed :

Mochakottai/ Lima beans - 1 cup
Onion - 1
Red chilli - 2
Salt - to taste

For seasoning :

oil
Mustard seeds
Curry leaves

Method :

1. In a pan boil enough water with required salt into it and add in the mochakottai and cook till it becomes soft.
2. Once its done drain the water and keep it aside.
3. Heat oil in a pan add in the mustard seeds, once it sputters add in the curry leaves.
4. Then add the chopped onion, wait until it becomes translucent and add the broken red chilli.
5. Now add the cooked lima beans and required salt. Stir well and cook for another 2 minutes and switch off the flame.

Serve warm with hot cup of coffee/ tea.

Tips :

• You can either pressure cook the beans for 1 whistle till soft.
• You can add some grated coconut at last for rich flavor. I din't add because as on its own tastes good.

Serving size - 2

Coconut burfi- Thengai burfi

Preparation time : 10 mins
Cook time : 15- 20 mins

Ingredients needed :

Grated coconut - 1 cup

Sugar - 3/4 cup
Cashews - few
Water - 1/2 cup (approx)
Ghee - 2 tsp
Cardamom powder - 1/4 tsp

Preparation :

Fry the roughly chopped cashews in ghee and keep it aside.

Grease a tray with ghee and set aside.

Method :

1. Take a heavy bottomed pan, add in the sugar and enough water(~ 1/2 cup) to cover the sugar and boil it.
2. When the sugar water boils, add in the grated coconut,cardamom powder and a tsp of ghee.
3. Simmer and cook till the coconut mixture starts foaming and leaves the sides of the pan. At this stage add in the fried cashews. Mix it well. Take a small mixture and if you are able to make out a small ball, switch off the flame at this stage.
4. Pour the coconut mixture in a greased tray. After it cools a little, cut into desired shape.

Tips :

• Make sure to fry the cashews in medium- low flame.
• Use fresh mature coconuts for good result.

Yields : 6 large pieces

Thirataipal recipe- Palkova

Preparation time : 5 mins
Cook time : 1 hour 10 mins


Palkova is a very delicious traditional south- indian sweet. This can be prepared so easily with only few ingredients needed, but it takes lil time consuming. Kids love this sweet :-) Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Milk - 4 cups and little more
Sugar - 1/4 cup
Ghee - 2 tsp
Crushed cardamom - 2

Method :

1. Take heavy bottomed vessel, bring milk to boil.
2. Boil the milk in medium- low flame and keep stirring the milk from time to time. As the milk starts to thicken reduce the flame and stir continuously.
3. Scrap the milk with the ladle, as it sticks in the sides of the pan. The milk will become condensed and colour changes. Add in the ghee.
4. When the milk attains semi- solid in texture, add in the sugar and crushed cardamom. Once the sugar dissolves it becomes little watery.
5. Heat until it turns thick halwa texture. Remove it from flame.

Serve chill !!!

Tips :

• Use fresh milk, Full fat milk is preferable as it takes less time to condense.
• Boil milk in medium- low flame. It takes long time to condense.
• Keep stirring the milk from time to time, to avoid burnt. Serve once it cools little bit.
• Instead of crushed cardamom, you can use 1/4 tsp of cardamom powder.

Yields : 1 cup

kara pori - spicy puffed rice - Masala pori

Preparation time : 5 mins
Cook time : under 10 mins

Spicy puffed rice is one of my fav snack. It can be done quick as well tastes spicy and crunchy. You can prepare as a evening time snack for kids and also can be served with hot cup of tea :-) Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Puffed rice - 3 cups heaped
Fried gram/ Pottu kadalai - 1 tbsp
Peanuts - 2 tbsp
Garlic cloves (crushed ) - 5- 6
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Red chillies - 3
Asafoetida/ hing - a pinch
Curry leaves - few
Oil - 3 tsp
Salt as needed

Method :

1. Heat oil in a pan, add in the peanuts, fried grams, curry leaves and  crushed garlic cloves. Fry until it turns light brown in colour.
2. Then add in the roughly chopped red chillies, Hing, salt, turmeric and chilli powder. Saute for a minute.
3. Add in the puffed rice, mix till all the spices combines into the pori and becomes crisp. Once it is done switch off the flame.

Serve masala pori with hot cup of tea, as a evening time snack !!!

Tips :

• Instead of red chillies, you can add mor milagai. It tastes great !!
• Crushed garlic enhances flavor to the kara pori. Make sure you add in the ingredients one by one and cook in medium- low flame to avoid burnt.
• Store it in air- tight container and enjoy the snack whenever u need.

Paruppu vadai - Masala vada - South-indian recipe

Preparation time : 15 mins
Cook time : 15 mins

Paruppu vadai is a very popular snack in south- india. It can be served with hot cup of tea or as a side- dish for sambar rice or any south- indian meal. During my childhood days i am not much fond of masala vada, i used to ignore always. Masala vada is my hubby's fav, often i used to prepare whenever the climate is too chill, rainy or for any occassions. Left over vadas can be used for making vada curry :-) Do try dis recipe and let me know how it turned out !!!

Ingredients needed :

Channa dal/ Bengal gram/ Kadalai paruppu - 3/4 cup
Red chillies - 3
onion - 1
Garlic cloves - 4- 5
Ginger - 1 inch piece
Curry leaves - few
Coriander leaves - few
Salt as needed
oil for frying

Preparation :

1. Soak channa dal in water for 3-4 hours. Once it is done drain the water completely.
2. Grind channa dal along with red chillies, garlic cloves and ginger coarsely without adding water into it.
3. Transfer the grounded mixture into a bowl, add in the finely chopped onions, finely chopped curry leaves, coriander leaves, salt and combine it well.

Method :

Heat oil in a pan( to check if the oil is hot enough to drop vadas, add a small pinch of batter if it raises surface immediately, then it is the right stage to fry vadas). Take a lemon sized ball of the mixture, flatten it gently with your hands and flip it into the oil.

keep it in medium flame and fry the vadas both the sides, until it turns golden and crisp. Repeat the process for rest of the mix.

Serve it with a cup of hot tea !!!

Tips :

• Fennel seeds adds more flavor to vadas, i dint use it here. you can use fennel seeds in grinding part.
• In case if there is moisture and unable to shape out of the mixture, add a little besan/ Bengal gram flour to the vada mix , so that it absorbs moisture.
• You can either grind the red chillies along with the mixture or chop the red chillies and add directly into the mix.

Yields : 14 vadas

How to make panner at home- Homemade panner

Preparation time : 5 mins
Cook time : 10 mins

Panner is a fresh, unsalted cheese. Very easy to make at home. Panner has mild milky flavour and dense crumbly texture, that goes beautifully well with strong spicy flavours in classic dishes :-)You can buy panner at stores these days, but home-made panner tastes much more fresh. All you need is a pot, a sieve, muslin cloth and you are ready to go ...........

Ingredients needed :

Milk - 1 litre
Fresh lemon juice - 2 - 2 1/2 tbsp

Method :

Pour milk into a pan and bring it to a boil. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. It should start to curdle straight away. Remove it from the heat and leave it to stand for 5 mins.

Line a sieve with large piece of muslin cloth and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin cloth. place it under the cold running water to get rid of any leftover whey. Gather the muslin cloth in your hand and squeeze out the excess liquid.

Leave the muslin in sieve and press the bundle by putting some weight on it. Alternatively you can tie and hang it to a handle or sink tap. Leave it till all the liquids drip by itself completely. Then place muslin bundle in fridge to set for an hour or so. Cut into cubes.

It's simple as that - you now have fresh panner and ready to use in favourite dish.

Bisibelebath - Sambar sadam

Preparation time : 20 mins
Cook time : 30 - 35 mins

Bisibelebath recipe is one of the most popular traditional dish from karnataka cuisine. Bisibelebath is so popular that you get it so easily in the south- indian resturants in bangalore. whenever i visit bangalore, i would like to order bisibelebath :-) when its hot it melts in our mouth !!! Making this recipe is long process, but it tastes so good. The masala which we add into this recipe gives authentic flavor. Do try this dish and let me know how it turned out !!!

Ingredients needed :

Rice - 3/4 cup
Toor dal - 1/2 cup
Pearl onions - 7
Beans - 8- 9
Carrot - 1 1/2 (medium- size)
Potato - 1( big- size)
Frozen peas - fistful
Turmeric powder - 1/2 tsp
Tamarind - small lemon- sized
Ghee - 1 tsp

Roast and grind (Bisibelebath powder)

Oil - 1 tsp
Grated coconut - 1/2 cup
Channa dal/ Bengal gram - 2 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tbsp
Long red chilli - 6
Fenugreek seeds - 1/2 tsp
Cloves - 3
Cinnamon stick - 1(small in size)
Poppy seeds/ Kasa kasa - 1 tsp

For seasoning :

Oil
Mustard seeds
curry leaves
Pearl onions - 5 (chopped length- wise)
Asafoetida/ hing - 1/4 tsp

Method :

1. Soak tamarind with little water. Cut the beans in one inch size. Peel the skin of carrot and potato and chop into medium- sized cubes.
2. Wash rice and toor dal in different vessel. Add two cups of water to rice and keep it aside. For toor dal add around 2 - 3 cups of water along with turmeric powder and veggies into it (Beans, carrot, potato, frozen peas, pearl onions).
3. Pressure cook the rice and dal with veggies for 3 whistles on medium- high flame.
4. Mean while heat oil in a pan, roast the ingredients listed under bisibelebath powder, adding coconut at the end. Roast until it turns slightly brown in colour. Allow it to cool. Grind along with tamarind soaked in water into a fine paste. Add water to make a paste if needed.
5. Transfer the smooth paste into another heavy bottomed pan with required amount of water and salt into it.Add one spring of curry leaves. Let it boil for 5 mins.
6. Add in the cooked dal with veggies into it. It would be like in sambar consistency, add some more water. Wait till the veggies and dal combines well into the masala.
7. Now add 1/2 tsp of oil, add in the cooked rice, a tsp of ghee for flavor and mix well. simmer and cook for another five more minutes or till you get the bisibelebath consistency.
8. Heat oil in a pan add the ingredients listed under seasoning and pour it into the bisibelebath and switch off the flame.

 Serve with raita, boondi, pappad or as it is with toppings of ghee.

Tips :

• You can prepare bisibelebath powder and store it in air tight container, except adding grated coconut. Kopra/ dry cocount powder can be used as it will not get spoiled.
• Pearl onions and ghee enhances the flavor of bisibelebath.
• Turnip is the best veggie can be added and tastes good .
• As tomato and capsicum absorbs the taste from bisibelebath, i dint use it. Check for salt.
• Finally you can add little- bit of jaggery if needed.

Serving size : 3- 4

Murungai keerai poriyal - Drumstick leaves stir fry

Preparation time : 15- 20 mins
Cook time : 10 mins

Drumstick leaves has lot of health benefits. Some people use it as a nutritional supplement or tonic.
I love drumstick leaves poriyal lots, sometimes i used to have as a side-dish with sambar or as it is. It tastes yummy and delicious :) It takes more time to separate the leaves from stalks, but its worthier to do it. It is rich in iron, calcium and vitamin C. Do try this recipe and let me know how it turned out  !!!

Ingredients needed :

Drumstick leaves - 2 small bunches
Tor dal -  1 1/2 tbsp
Turmeric powder - a pinch
Onion - 1
Red chilli - 1- 2
Coconut - 5 pieces (medium- sized)
Sugar - a pinch
Salt as needed

For seasoning :

Oil
Mustard seeds
Curry leaves

Method :

1. Remove leaves from the stem. Yields around (1- 1/2 cup). 
2. Wash and pressure cook the drumstick leaves with enough water, adding a pinch of sugar and salt needed into it. Cook for 2 -3 whistles.
3. Pressure cook the tor dal along with turmeric powder and needed water into it for 2 whistles.
4. Once the pressure cooker subsided, allow it to cool. Squeeze the leaves and extract the water from it using your palms and place it in another bowl. Separate the leaves with fingers.
5. Heat oil in a pan add in the mustard seeds, once it sputters. Add in the curry leaves, chopped onion.Wait until it becomes translucent.
6. Add in the cooked drumstick leaves, cooked dal and stir well. If needed add salt into it .
7. Mean while grind the coconut pieces and red chilli coarsely and add into the mixture. Stir well and switch off the flame.

Serve as a side-dish for rice, sambar or any kuzhambu.

Tips :

• Make sure the dal should not be mushy. No need of soaking dal, exact 2 whistles is enough for the perfect dal to be cooked.
• Instead of red chilli can add sambar powder or chilli powder following the drumstick leaves.
• Adding sugar helps retaining the colour of drumstick leaves.

Serving size : 2- 3

Chow chow sambar recipe

Preparation time : 25 mins

Cook time : under 25 mins

Chow- chow sambar is a traditional dish, It can be prepared in every south- indian house holds either in occassion or day to day life :) I made this sambar in one fine afternoon, just cooked casually where it turned out perfect and yummy !!! Enjoyed with pickle & pappad ,Clicked and here is the recipe, do try and hope you all enjoy as i did :-)

Ingredients needed :

Chow- chow - 1(medium size)
Toor dal - 1/2 cup
Onion - 1
Tomato - 1
Garlic cloves - 3
Tamarind - a small bit
Green chilli - 1
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Salt

For seasoning :

Oil
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 2 springs

For garnishing :

Coriander leaves

Mehod :

1. Soak toor dal for 20 mins. In a pressure cooker add toor dal, turmeric powder, garlic cloves with enough water and cook for 3- 4 whistles.
2. Once the pressure cooker subsided mash the toor dal with laddle and keep it aside. Wash the chow- chow, peel the skin and cut into medium- sized cubes, And also soak tamarind in warm water.
3. Heat oil in a pan add cumin seeds, once it sizzles add in the mustard seeds, fenugreek seeds, curry leaves and chopped onions. Saute until it turns golden brown in colour.
4. Now add in the slitted green chilli, roughly- chopped tomatoes and spice powder into it. (sambar and chilli powder)
5. Saute for few mins and add in the chow- chow. Add enough water for the veggie to become soft.
6. Once the veggie is half- done, add the mashed toor dal, tamarind extract, needed salt and mix it well. Allow it to cook till the veggie turns soft. Adjust the consistency of sambar.
7. Garnish with coriander leaves.

Serve sambar with steamed rice, pongal or Idly.

Tips :

• Green chilli enhances the taste of sambar.
• You can either prefer onions or shallots according to your choice. (Shallots tastes good in sambar)
• Make sure not to burn fenugreek seeds while tempering, to avoid bitterness.

Serving size : 2 -3

Karuveppilai podi- Curry leaves powder

Preparation time : 15 mins
Cook time : 20 mins

Curry leaves is packed with numerous nutrients that are actually good for health. As i am not a big fan of curry leaves. whenever i see curry leaves, just pick and place it in the corner of my plate. Noting this every time my hubby insists me to have curry leaves along with rice, and tastes good as well healthy. But i never did, Having lots of curry leaves at home tried this curry leaves podi, i loved it much. Do try dis recipe even u like this variety as i did !!

Ingredients needed :

Curry leaves - 1 cup and little more (tightly packed)
Whole black pepper - 2 tsp
Cumin seeds/ Jeera - 2 tsp
Urad dal - 2 tbsp
Channa dal/ Bengal gram - 2 tbsp
Toor dal - 2 tbsp
Red chillies - 4 or as needed
Salt to taste

Method :

1. Wash curry leaves and pat it well with kitchen towel to remove excess water. Spread the washed curry leaves in a cloth for overnight or 6- 7 hours. There should not be any moisture in the curry leaves.
   
2. Dry roast urad dal, toor dal, channa dal till it turns golden brown in colour.
3. Dry roast cumin seeds and black pepper separately till u get nice aroma of it. Add red chillies and roast for few minutes.
4. Dry roast curry leaves in low flame, till it turns crisp. Do not burn it.
5. Allow it to cool. Dry grind the dals, red chillies, cumin seeds and pepper first. Then add in the roasted curry leaves and grind slightly coarse, along with salt needed.
6. Store it in a air- tight container. Stays fresh for longer.

Serve with hot- steamed rice & toppings of ghee.

Tips :

• Make sure to dry the curry leaves without any moisture.
• Oil is not required for roasting. Dry roast in medium- low flame.
• The right time to check the curry leaves whether it is done. ( leaves should break when you crush it with fingers).
• You can also sprinkle curry leaves powder, while making dosa.

Yields : 1 cup

Curd rice -Thayir saadham- Bagala bath recipe

Preparation time : 10 mins

Cook time : 15 mins

Curd rice or yogurt rice is truly a comforting food. It tastes great with pickle :-) It can be prepared instantly. Sometimes when i din't pack lunch for my hubby, i prefer curd rice for me. Every South- indian meal ends up with curd rice. Yummy !!!

Ingredients needed:-

Rice -1/2 cup
Thick curd -1 cup
Pomegranate -few (optional)
Grapes -few (optional)
Salt

For seasoning :-

Oil
cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Finely chopped ginger - 1 inch piece
Curry leaves - few
Green chillies - 2
Asafoetida - a pinch
Coriander leaves

Method:-

1. Wash rice, add 1 1/4 cup of water and pressure cook it for 4 whistle.
2. Once pressure cooker subsides transfer the rice into bowl. Add thick curd and mix it well with needed salt together.
3. Heat oil in a pan, add cumin seeds, mustard seeds once it sputters add curry leaves, green chillies, ginger, asafoetida and finely chopped coriander leaves. Saute it for a minute and switch off the flame. Pour it into the curd rice and combine it well.
4. Garnish with Seasonal fruits (pomegranate and grapes).

Serve curd rice with pickle or as it is !!!

Tips:-

• If you like the rice to be creamy add thick curd or else adjust the consistency of curd rice by adding some amount of water into it.
• If you pack up curd rice for lunch , then add 1/4 cup of warm milk and mix it well to avoid sourness.

Serving size:- 1-2

Rajma chawal- Kidney beans curry recipe

Preparation time : 15- 20 mins ( I din't include the soaking time )
Cook time : 40 mins

Rajma chawal is a comforting and easy dish to prepare. It is very popular and famous veg north- indian main course consisting of red kidney beans in thick gravy of onion and tomato base. Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Rajma/ kidney beans - 1/3 cup
Onion - 1 (big size)
Tomato - 1
Garlic cloves - 2
Ginger - 1 inch piece
Green chilli - 1
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 - 1 1/2 tsp
Garam masala - 1 tsp
Salt - as required

For seasoning :

Oil
Cumin seeds - 1 tsp
Bay leaf - 1
Star anise - 1
Cloves - 2

For garnishing :

Coriander leaves

Method :

1. Soak rajma (kidney beans) over- night. Pressure cook rajma with enough water and little salt for (5-6 whistles). Drain and reserve the cooking liquor.
2. Heat oil in a pan add bay leaf, star anise, cloves and cumin seeds, once it sizzles add finely chopped onions. Saute until it turns light- brown in colour.
3. Add in the slitted green chilli, Grated garlic cloves and ginger. Saute for some more time.
4. Then add chopped tomatoes, all the spice powders (Turmeric, chilli powder, coriander powder and garam masala). Cook till oil separates.
5. Now add the cooked rajma along with little water and needed salt. Bring it to boil by closing the lid in medium- low flame till the gravy becomes slightly thick.
6. Garnish with finely chopped coriander leaves.

Serve hot with steamed rice or side- dish for chapati.

Tips :

• Pressure cook the rajma till it gets cooked well. Use the rajma cooked water in the gravy, don't waste it.
• You can either use tomato puree followed by onions.
• Make sure to cook the curry in medium- low flame until the gravy becomes thick.

Serving size : 2- 3

Corn flour halwa- Karachi halwa

Preparation time : 5 mins
Cook time : 20- 25 mins

I had lot of corn-flour left at my home. I don't know what to do with that. I stumbled upon corn-flour halwa recipe when I was googling for dishes with corn-flour as main ingredient and immediately got excited as I always wanted to prepare halwa :-):-) As it happens this is my first halwa recipe and it came out very well.

Ingredients needed :

Corn flour - 1/2 cup
Sugar - 1 and 1/2 cup
Ghee- 1- 2 tbsp
Water - 2 and 1/2 cup
Cashews - few
Orange food colour - 2 pinches

Method :

1. In a pan add tsp of ghee and roast the broken cashews till golden brown and keep it aside.
   
2. In a bowl mix corn flour with 1 and 1/2 cup of water, food colour without any lumps.
3. Grease a plate with ghee and keep it aside.
4. In a heavy bottomed pan or non- stick pan add sugar with 1 cup of water into it. Wait till the sugar dissolves completely. No need to check for one string consistency.
5. Mix the corn flour mixture with spoon and add it to the sugar syrup. Cook in medium- low flame stirring continously.
6. Add 1 tbsp of ghee in between and stir continously without forming any lumps. It gives nice glossy texture and halwa startsgetting transparent.
   
7. Add the roasted cashews into the halwa and mix well. Add the remaining ghee, once the halwa starts leaving the sides of a pan.
8. Transfer it to the greased plate. Allow it to cool down and cut into pieces.

Serve this delicious sweet to your family or friends !!!

Tips :

• I have given you a prefect measurement. No need to add more sugar(1 and 1/2 cup) is more than enough for every sweet lovers.
• Cook in medium- low flame. you have to be patience till the halwa becomes thick, glossy and leaving from the sides of pan.
• Make sure to mix the corn flour mixture well without any lumps.

Yields : 17- 20 (according to the size you cut)

Bottle- gourd kuzhambu/ Sorakkai kuzhambu

Preparation time : 10 mins
Cook time : 25 mins

Bottle-gourd kuzhambu is one of my fav, i used to prepare often at-least once a week :) This kuzhambu is most popular in my hometown. Speciality for this kuzhambu is peanut powder, it enhances the taste and perfect with hot steamed rice :):) Mixed combination of sourness and flavor of peanut would be great !! Do try this recipe and let me know how it turned out and even you guys will start to prepare as often as i do :):):)

Ingredients needed :

Bottle- gourd/ sorakkai - 1 1/2 cup
Onion - 2 (medium size)
Tomato - 1
Garlic cloves - 4-5 Crushed
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Tamarind - Small bit or(a pea- sized)
Peanut/ ground-nut powder - 2 to 3 tsp(optional)
Salt

For seasoning :

Oil
Mustard seeds
Curry leaves - few

For garnishing :

Coriander leaves

Method :

1. Wash bottle-gourd/ sorakkai, remove the seeds and cut into pieces.
2. Soak tamarind in warm water, extract the juice and keep it aside.
3. Heat oil in a pan, add mustard seeds once it sputters, add curry leaves, chopped onion, crushed garlic cloves and saute till it turns light- brown in colour.
4. Add the chopped tomatoes, all the spices (turmeric, chilli powder and garam masala powder). Saute till the tomatoes become mushy and spices combine well into the mixture .
5. Add in the bottle- gourd, give a good stir and add enough water with needed salt. Once the veggie is half- done pour in the tamarind juice. Allow it to boil in medium- low flame.
6. Once the bottle- gourd is cooked, add the peanut powder. Simmer the flame for another 5 more minutes.
7. Gravy becomes slightly thick and switch off the flame .
8. Garnish with finely chopped coriander leaves .

Serve with Hot- steamed rice.

How to prepare peanut powder ??

Dry roast the peanut. Once it cools remove its skin and grind the peanut coarsely in a blender. You can preserve it in a air- tight container and use whenever it is necessary.

Tips :

• You can chop the bottle- gourd either without or with skin ( based on your preference). 
• I have used with skin, as it is crunchy and tastes good.
• If you like sourness, feel free to add some more tamarind. I have used only little for flavor.
• You can adjust adding the peanut powder according to your taste. If you do not like the flavor of peanut, can neglect it. Its totally an optional one.
• Peanut powder thickens the gravy. Make sure to grind  peanut coarsely as it gives nice crunchy taste for every bite.
• You can also try this recipe either with ridge- gourd or  brinjal( I rarely prefer brinjal ).

Serving size : 3

Beetroot halwa

Preparation time : 15 mins

Cook time : 25- 30 mins

Beet-root Halwa is the first sweet I ever tried. If I remember correctly, I prepared this dish during my childhood itself, So it has a place in my heart :-):-) Easy to prepare and tastes great. Sometimes i prepare, whenever I feel that Beetroot is going to be spoiled in my fridge !!! Even those who hate beetroots will love this delicious halwa :)

Ingredients needed :

Grated beetroot - 2 cups
Milk - 1 1/2 cup
Sugar - 1/3 cup (or as required)
Cardamom powder - a pinch
Ghee - 2 tbsp
Cashews - few
Raisins - few

Method :

1. Wash beetroot and peel off the skin and grate them, set aside. 
   
2. Heat ghee in a pan roast cashews and raisins till it turns golden brown and keep it aside.
3. In the same pan add the grated beetroot, saute in medium flame till the raw flavor of beetroot goes completely and it shrinks in volume.
4. Add boiled milk, sugar and allow it to boil till the beetroot becomes soft and all the milk evaporates.
5. Add the cardamom powder, mix it well and garnish with roasted cashews and raisins.

Serve it hot or chill, according to your preferences !!

Tips :

• Saute the beetroot, until raw flavor goes completely before adding the milk.
• You can add a tbsp of sweetened koya for more richness.
• Adjust sweetness according to your preference. You can check the sugar level after a while adding milk and sugar.
• I tried of adding 1:1 ratio of beetroot and milk. But it takes little longer time to evaporate, and the quantity of milk is high for this ratio.
• Usually i wont add the milk by measuring. I just add the milk till the beetroot gets immersed. This level is perfect.
• You can try this recipe with carrot too.

Serving size : 2- 3

Clicks on rainy day :-)

One fine morning i stepped out home to send off my hubby to office, climate was too chill and drizzling!! Gazed at the huge buildings standing on 13th floor of my apartment till my eye reaches the destination. My hubby was waiting for the elevator, all of a sudden noted this gorgeous- yellow hibiscus flower :):)

  Ran into home, picked up the camera and shot that shy yellow flower immediately.  The flower looked so fresh that I couldn't resist capturing the moment :-):-)

 Rain drops on the flower enhanced more beauty to it !! Loved the click :) Happy to share these flick of "Ravishing yellow "

   " Yellow Shy Flower " - Its looking down , feel the shyness of flower :):)

Fish kuzhambu- Meen kuzhambu

Preparation time : 15 mins
Cook time : 30 - 35 mins

This is my mom's version of fish kuzhambu. I am not a big fan of fish kuzhambu, will always prefer the fried type, But this version tastes good and i started liking it very much. Glad to post my first non-veg recipe in blog :) Try it and let me know how it turned out !!!



Ingredients needed :

Fish - 5 pieces
Shallots/ Sambar onion - 1/2 cup
Garlic cloves - 6
Tomato - 1
Tamarind - small goose- berry size
Salt

For grinding :

Grated coconut - 1/2 cup
Shallots - 1/2 cup
Tomato - 1
Garlic cloves - 5-6
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Chilli powder - 1 tsp
Curry leaves - few

For seasoning :

Oil - 1 tbsp
Fennel seeds/ Sombu/ Saunf - 1/2 tsp
Urad dal - (as required )
Mustard seeds
Curry leaves

Method :

1. At first grind the grated coconut into smooth paste then add the remaining ingredients listed under grinding into a mixer with required salt corasely.
2. Soak tamarind in warm water for 15 minutes. Extract the juice and keep it aside .
3. Heat heavy bottomed pan and pour the corasely grinded paste into it. Add the extracted tamarind juice and allow it to boil.
4. Add the remaining roughly- chopped shallots, garlic and tomato into the masala. cook in medium- low flame by closing the lid until the raw smell of masala goes well.
5. Gently place the fish pieces into the masala.Add some water according to the consistency of masala if needed. let it boil till the fish is done.
6. Mean while heat oil in some other pan add fennel seeds, urad dal wait till it turns light brown in colour then add mustard seeds. Once it sputters add the curry leaves.
7. Pour the seasoning into masala and switch off the flame.

Serve Fish kuzhambu with hot steamed rice .

Tips :

• Make sure to grind the masala ingredients corasely not smoothy.
• Sambar onion/ shallots enhances the taste. you can either use big onions too.
• You can use any fish i have used (Vanjaram type ).

Serving size : 4

Semiya payasam- Vermicelli kheer

Preparation time : 15 mins
Cook time : 30 mins

In south- indian meal payasam is served first at any formal or auspicious occassions. Semiya payasam is my most fav, i used to prepare often at anytime. Delicious and quick recipe. Payasam with vadai is a great combo :-)

Ingredients needed :

Semiya / vermicelli - 1 cup
Sugar - 1/2 cup (or as required)
Milk - 3 1/2 cups
Cashews - few
Raisins - few
Cardamon Powder - 1/4 tsp
Ghee - 1 tbsp

Method :

1. Heat 2 tsp of ghee in a pan and roast semiya/ vermicelli until it turns light brown in colour. Remove from pan and keep it aside.
2. In a same pan add some more ghee and fry cashews and raisins.
3. Boil milk in a heavy bottomed pan, then add sugar. stir till it dissolves completely.
4. Add the roasted vermicelli to it. Simmer and cook for 3-4 minutes.
5. Add the cardamon powder and fried nuts.switch off the flame immediately.

Serve it hot or chill as you prefer!!!

Tips :

• Make sure to avoid burnt while roasting semiya/ vermicelli. Cook in medium- low flame.
• As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
• You can add nuts of your choice.
• Cooking vermicelli in milk for short duration is enough. It would cook in heat itself. You can switch off the flame immediately after 4 mins.

Serving size : 3- 4

Bottle- gourd/ lauki kofta curry recipe

Preparation time: 30 mins
Cook time : 30 mins


For making koftas :

Grated bottle gourd - 2 cups

Besan / gram flour - 3 tbsp

Chilli powder - 1/2 tsp
Oil for deep frying
Salt

For grinding :

Onion - 2
Tomato - 2 (medium- sized)
Cashews - 5-7
Green chilli - 1

Rest of the ingredients :

Oil
Cumin / jeera seeds - 1 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt

Method :

1. Rinse, peel and grate the bottle gourd. Squeeze the  grated bottle gourd and keep the juice. (we will use this juice later in the curry).
2. Add the besan flour, chilli powder and salt. Mix well and form small sized round- shaped balls. Do not add water while making this koftas.
3. Heat oil in a pan for deep frying. Gently place the kofta in the hot oil. Make sure to cook this kofta in low flame.
4. Fry this koftas till they turn golden brown then transfer it to a kitchen towel.

How to  make curry ??

1. Make a fine paste of onions, tomatoes, green chilli and cashews.
2. Heat oil in a pan add cumin seeds, ginger garlic paste. Saute for a minute.
3. Pour the masala paste. Be careful of paste sputters. if there is too much of sputtering, just cover the pan with lid not fully covered. Allow some steam to escape. Keep stirring it from time to time.
4. When the mixture has thickened add all the spice powders - turmeric, red chilli powder, coriander powder and garam masala.
5. Stir the masala's well. Let it cook for 4-5 minutes or till mixture starts to leave oil.
6. Now its the time to add bottle gourd juice, needed water and salt.Simmer and cook for 10 more minutes.
7. Add the fried lauki kofta into the curry and keep the flames for 2 minutes.
8. Garnish with fresh coriander leaves.

Bottle gourd kofta curry  goes well with roti, naan, steamed basmathi rice and jeera rice.

Tips:

• Cook the kofta in low flame. Wait till the inside part cooks well.(similar to how you cook for gulab jamun)
• Adding ginger for making fine taste results some bitterness in curry. You may prefer ginger garlic paste.
• Too much of onions makes the curry little sweeter. So add according to your preferences.
• Atlast add the fried koftas into the curry. Let them be in the curry for few more mins.

Serving size : 2- 3

Besan peda

Preparation time: 5 mins
Cook time: under 15 mins

Ingredients needed :

Besan flour(Gram flour) - 1 cup
Sugar - 1/4 cup
Milk - 1/2 cup
Cardamom - 2
Ghee - 1 tbsp
Almond - as required

Method:

1. Heat ghee in a pan and roast besan flour till it turns light brown.
2. Add sugar and cardamom powder. Pour the boiled milk and keep stirring for 5 minutes without any lumps.
   
   
   
3. Switch off the flame and allow it to cool for 10 minutes.
4. Knead the dough with your fingers to ensure that there are no lumps.
5. Roll it into a small- sized balls. Press almonds on top.

Serve as a evening time snack !!

Tips:

• Be careful while roasting the gram flour. Make sure to avoid burnt.
• Crush the cardamom with motor.
• We  prefer mild sweet, so added less sugar in this recipe. you can add some more sugar  (2-3 tbsp) based on your preference.
• Garnish nuts of your choice. It can be any like (cashews, black raisins, almonds or pistachio).
• Keep stirring the mixture without any lumps.
• Can refrigerate the pedas to last longer.

Yields: 7