Neer More – Spiced Buttermilk
Neer More, that is what Spiced Buttermilk is called in tamil. It is a refreshing drink and the best drink to beat the summer heat. It is very easy to prepare in a short time. Back in India, during summer time there would be “More Pandhal”, places where “Neer More” is served on the road side under a temporary shed set up by well wishers. It is just to serve people a refreshing drink which gives them a temporary relief from the scorching summer heat. Some people have a big pot full of this beverage outside their houses for the passers by as a token of good will. There is nothing better than serving people around us without expecting anything in return. Have a glass full of buttermilk and get refreshed!! Preparation time: 15 minutes Servings: 4 Ingredients: Yogurt...
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Paruppu Payasam
Paruppu Payasam is a delicious Indian dessert made with lentils, coconut milk, milk and jaggery. It is made during festivals and special occasions. I usually make it just with milk but this time as per my sister’s advice I also added some coconut milk which made this a lot of more richer and delicious. Try to use the thick or the first milk extracted from the coconut. For more details about how to extract coconut milk, read “How to extract coconut milk“. Preparation time: 40 minutes No of servings: 5 Ingredients: Moong Dal – 1/2 cup Chana dal – 2 tbsp Jaggery – 1/4 cup Milk – 3/4 cup Fresh coconut milk – 1 cup Ghee or clarified butter – 1 and 1/2 tsp Cashew nut – 1 tbsp Cardamom – 2 pods A few saffron strands Method of Preparation:...
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Unniyappam / Unni appam ( Onam Special )
Unniyappam is a famous festival snack in Kerala which is made for all special occasions. I made this Unniyappam for Krishna Jayanthi and I am planning to make this for Onam too. I got this recipe from my sis-in-law and I just loved it :). Time of Preparation : 3 hours (including resting time) No of pieces : around 40 Ingredients: Raw Rice – 3/4 cup Jaggery – 1 cup (crushed) Banana – 1/2 (big one) Cardamom powder – 1/4 tsp Wheat flour – 3 tbsp Sugar 1 tbsp (optional) Cashews – 2 tbsp (broken) Ghee – as required Baking soda – a pinch (optional) Method of Preparation: Soak the raw rice for 2 to 3 hours. Grind it smoothly without adding water. Add the Jaggery and grind it. Finally add the banana and grind it smoothly. Add 3...
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Paal Payasam (Version 2) / Milk and Rice Kheer
Rice Kheer is an Indian dessert which will be very tasty and is generally made for special occasions. For making Rice Kheer, we have to stand and near the cooking range for a long time to reduce the milk. But for this version of Rice Kheer we need not stand and wait. Only thing is the gas consumption will be more but definitely no strain :). Time of Preparation : 5 minutes Cooking Time : 3 hours No of Servings : 4 to 5 Ingredients: Milk (Full fat or 2%) – 5 cups Basmathi rice (washed) – small handful (around 3 tbsp) Saffron – a pinch Sweetened Condensed Milk – 1/2 can (7 oz) Ghee – 1 tsp Method of Preparation: Take a pressure cooker and add a tsp of ghee. Slightly toss the Basmathi rice and add the...
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Rava Kesari with Jaggery
Usually we make Kesari with sugar. In this recipe there is a twist…Yeah I am adding Jaggery instead of sugar. I got this recipe from my cousin and people who like sweets using Jaggery will love this recipe. Time of Preparation : 20 minutes No of Servings : 1 or 2 Ingredients: Rava / Sooji coarse – 1/4 cup Jaggery – 1/2 cup (crushed) Milk – 1/4 cup (I have used skimmed milk) Water – 1/4 cup for jaggery + 1/2 cup Ghee – 2 tbsp Cardamom – 1 (crushed) Cashews – few Rasins – few Method of Preparation: Heat 1 tbsp of ghee in a vessel and fry the rava in low flame until it starts to change the color. Add jaggery and cardamom to 1/4 cup of water and let it boil. When it completely dissolves, strain...
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Avial – Mixed Vegetable Stew
Avial is a delicious South Indian stew made by cooking vegetables in a coconut gravy. Avial is made during special occasions and festivals such as Onam. Avial and adai (Rice & Grain Pancake) is a famous combination served for breakfast or dinner. Avial is also served with rice. Preparation time: 30 minutes No. of servings: 4 Spice level: 2 out of 5 Ingredients: Vegetables – 2 cups (potato, carrot, beans, winter melon, pumpkin) Grated coconut – 1/2 cup Green chilies – 2 Cumin seeds – 1 tsp Oil – 1 tsp A few curry leaves (8 to 10) Yogurt – 1 cup Coconut oil – 3 to 4 drops Method of Preparation: Cut vegetables into 1″ pieces. Boil vegetables in a sauce pan or kadai with 1/2 cup of water and salt until vegetables become tender. Grind coconut, cumin...
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Elavan Mathan Pachadi – Pumpkin and Melon Curry
Elavan Mathan Pachadi is again a simple and traditional Palakad dish which is generally served with rice and Milagootal. Winter Melon (ash gourd) and Pumpkin are known as “Elavan or Kumbalanga” and “Mathan or Mathanga” respectively in Malayalam. This pachadi can also be served with any type of rice or roti. Both pumpkin and ash gourd are nutritious vegetables. So this is a perfect way to add these vegetables to your daily diet. Preparation time: 30 minutes No. of servings: 6 Spice level: 3 out of 6 Ingredients: Elavan (winter melon) – 1 cup Mathan or parangikkai – 1 cup Whole tamarind – small lemon size Turmeric powder – 1/4 tsp Shredded coconut – 1/4 cup Mustard seeds – 1 tsp Green chilies – 1 Oil – 1 tsp Dried chili – 1 A few curry leaves Salt to...
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Puli Inji – Tangy Ginger Curry
Puli Inji is a tangy and spicy dish with ginger and tamarind paste as the main ingredients. It is a perfect condiment with curd rice or any other rice. Easy to make and you can store it in the refrigerator for upto a month. It is more like pickle but tastes like Vathakuzhambu. My mother in law is here and I learnt this recipe from her. She makes authentic Palakad dishes which are simple and delicious. I am looking forward to share more recipes from her. So keep posted!! Ingredients: Chopped ginger – 4 tbsp Green chilies – 2 Whole tamarind – one lemon size Fenugreek seeds – 1/4 tsp Mustard seeds – 1/4 tsp Sesame oil – 2 tbsp Curry leaves 1″ piece of jaggery A pinch of turmeric powder A pinch of asafoetida Salt to taste Method of...
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Mambazha Pulissery – Ripe Mango in a Yogurt Curry
Mambazha Pulissery is an authentic Kerala style curry in which ripe mangoes are cooked in a yogurt and coconut based spicy curry. It is sweet, sour, spicy and a little tangy. It is a tradition to make this dish on Vishu and Onam festival. It tastes more like Mor Kootan or Mor Kuzhambu except for being a little sweet. Mango season is here, so try this delicious curry and serve as a side to chapathis, rice and also as raitha to pulao or biryani. Ingredients: Ripe mango – 1 Grated coconut – 3 tbsp Dried red chilies – 2 Fenugreek seeds (methi) – 1/2 tsp Thick buttermilk – 1.5 cups Oil – 2 tsp Mustard seeds – 1/2 tsp A few curry leaves Salt to taste Method of Preparation: Peel the skin and cut mango into big pieces. Boil it...
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Kathirikkai Avarakkai Murungakkai Sambar – Mixed Vegetable Sambar
Kathirikkai, avarakkai and murungakkai (brinjal, broad beans, drumstick) is one of the popular combination for making sambar. I made this sambar using freshly ground sambar powder which makes it more tastier. It is a perfect combination with rice as well as idi/dosa. For those who doesn’t know about sambar: Sambar is a staple food in the Southern parts of India. Vegetables are cooked with lentils and spices and served with boiled rice or idli/dosa. Preparation time: 20 minutes Cooking time: 30 minutes Spice level: 3.5 out of 5 Ingredients: Broad beans (avarakkai) – 1 cup Brinjal (kathirikkai) – 4 2″ long drumstick (murungakkai) pieces – 7 or 8 Toor dal – 2/3 cup (133 gram) Tamarind juice – 1 cup (from a small lime sized tamarind ball) Turmeric powder – 1/4 tsp Roast and grind: Oil – 3/4 tsp...
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Vazhakkai Chips – Plantain Chips
Vazhakkai or Plantain Chips is an easy to make snack and my mom makes it often for most of the occasions. She is not a huge fan of store bought snacks or food and I have watched her make all different kind of chips and other snacks. Plantain Chips can be served with rice and sambar/rasam/yogurt or as a snack. They are savory and more like potato chips. Try this easy to follow recipe and enjoy your homemade chips. Ingredients: Raw plantain (vazhakkai) – 2 Chili powder – 3/4 tsp Salt – 1/2 tsp (adjust to taste) Curry leaves – 5 to 6 leaves Oil for frying Method of Preparation: Heat oil in a pan or kadai. I used canola oil. Any cooking oil would work. Cut the ends and peel the skin off plantain, cut into halves and...
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Medhu Vadai
Medhu Vadai or Vada is a traditional South Indian food. They are crispy outside, soft and airy inside. Generally served with sambar and chutney as a side or dunked in a yogurt sauce or sambar or rasam and served as dahi vada (curd vada), sambar vada and rasam vada respectively . Vada is generally served with Ven Pongal and idli which completes a typical South Indian breakfast. The main ingredient of this dish is whole urad dal, black gram without skin which is very nutritious. Vadas are preferably eaten freshly fried. It is one of the common food you can find in street carts as well as in restaurants. It makes me nostalgic when I think about those days when we used to buy vada and bajji from street vendors. I still continue to enjoy it whenever I visit India. Nothing can beat that taste....
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Cabbage Peas Stir Fry / Cabbage Peas Poriyal
The Cabbage Peas Poriyal is the one which is served in all the special occasions in Southern India. This is the easiest stir fry and adding peas to the cabbage gives extra taste to the dish. Time of Preparation : 20 minutes No of Servings : 3 to 4 Spice level : 2 Ingredients: Oil – 2 tsp Mustard Seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Split Urad dal – 1 tbsp Channa dal – 2 tsp Green Chillies – 4 (slitted lengthwise) Onions – 1/4 cup (finely chopped) Cabbage – 3 cups (thinly chopped) Peas – 1 cup (Ive used frozen peas) Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds. When it splits add the asafoetida, curry leaves, channa dal, urad dal and...
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Avarakkai Paruppu Usili – Lentil Fry
Paruppu Usili is a South Indian dish prepared by steaming lentils and cooking along with vegetables such as beans, cluster beans, broad beans, cabbage. This is one of the favorite dishes that my mom makes. I like it even without the vegetables. It is so simple to make. You can serve it as a side along with white rice and rasam or sambar. Try and let me know how you like it. Here you go… Preparation time: 40 mins No. of servings: 4 Spice level: 2.5 out of 5 Ingredients: Avarakkai or broad beans – 10 to 15 Toor dal (split pigeon peas) – 1/3 cup Channa dal (Split bengal gram) – 1/3 cup Dry red chili – 2 Garlic cloves – 2 (optional) Turmeric powder – 1/2 tsp Salt Asafoetida Cooking spray or oil For seasoning: Oil –...
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Palada Pradhaman – Rice Flakes Kheer
Palada Pradhaman is a popular dessert dish from Kerala, South India. It is prepared with rice flakes, milk and sugar. This pradhaman is made for festivals and special occasions such as Onam, Vishu and weddings. I have used the readymade rice flakes available in stores. A detailed procedure for making homemade ada is given here. There is another traditional version of this dish known as Ada Pradhaman which is also prepared using the same “ada” or rice flakes but with jaggery and coconut milk instead of milk and sugar. This recipe with rice and sugar is easy to follow and not time consuming. Try this delicious pradhaman for Onam festival or any special occasions and enjoy with your family. Ingredients: Palada or rice ada – 1/3 cup Whole milk – 4 cup Sugar – 1 cup (adjust to taste) Cardamom –...
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Cabbage Milagootal – Cabbage Lentil Curry
Palakkad is a city in Kerala. And molagootal is a popular dish among Palakkad Iyers. It is a simple and mild curry made with a wide variety of vegetables such as cabbage, okra, winter melon, chayote, spinach or any of the vegetables of your choice. Today I have made molagootal with cabbage. Try and let me know if you like it. Here you go… Ingredients: Chopped cabbage – 2 cups Toor dal – 3/4 cup a pinch of asafoetida and turmeric powder Shredded coconut (frozen or fresh) – 1/4 cup Cumin seeds – 1 tsp Dry red chilies – 3 Salt to taste For Seasoning: Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – 6 to 7 leaves Dry red chili – 1 A pinch of asafoetida Method of Preparation: Pressure...
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Arachuvitta Sambar – Lentil Soup (Version 2)
ST Authors meet – Day 4 Today is the forth day of our meet and it is going great. It is snowing here. It is beautiful outside. We went to Cancun Mexican Grill for dinner. We had a good time together. And we watched a nice tamil movie (Shiva Manasula Shakthi). For lunch we prepared Arachuvitta Sambar, Vathakuzhambu (again), Cheppankizhangu fry, Carrot beans stir fry, Okra fry, rasam, fryums..wow!! It’s so nice to cook together and enjoy the food. I have gained a couple of pounds this week alone. Hoping to lose it after I get back home ;). I am glad to share the recipe for Arachuvitta Sambar today. It is one of the most day to day dish in my house and one of my all time favorite. You can serve it along with white rice or Idli/dosa, Ven pongal,...
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Thakkali Pachadi – Tomato and Yogurt Chutney
Pachadi is a traditional dish in Tamilnadu and Kerala. They serve this pachadi along with milagootal in my in Kerala style of cooking. It is so simple and tasty dish which can also be served with rice and sambar/rasam. There are different types of pachadi and today I am sharing the recipe for tomato pachadi. Here you go.. Preparation time: 10 minutes No. of servings: 4 Spice level: 3.5 out of 5 Ingredients: Tomatoes – 3 Yogurt – 1 cup Fresh or frozen shredded coconut – 1/4 cup Green chili – 2 Mustard seeds – 1 tsp Curry leaves – few Urad dal (white lentils) – 1 tsp Method of Preparation: Grind coconut and green chili to a thick paste. Mix it with yogurt. Heat oil in a seasoning pan, add mustard seeds and let them splutter. Add urad...
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