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