Idichakka Thoran – Unripe Jackfruit dry Curry
Jackfruit is a fleshy, starchy, fibrous fruit. This is commonly used in Indian Cuisine. ‘Idichakka’ means unripe jackfruit and ‘Thoran’ means fry. Both ripe jackfruit and unripe jackfruit are used for making delicious dishes. Ripe jackfruit can be eaten uncooked. Here in the U.S., fresh and frozen Jackfruit are available in most of the Asian or Global market. From Wikipedia: The young fruit is called Polos in Sri Lanka, and ‘Idichakka” in Kerala. It is a wonderful dish with spices to replace meat curries in Sri Lankan cuisine. The skin of unripe (young) jack fruit must be pared first and discarded and then the whole fruit can be chopped into edible portions and cooked to be eaten. The raw young fruit is not edible.[24] Young jackfruit has a mild flavour and distinctive texture. The cuisines of India, Nepal, Bangladesh,...
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Masoor dal Sambar – Lentil Soup
It’s easy to make and goes very well with dosa and idli. It’ s a great and tasty south Indian breakfast dish. One of my fav too. Try this recipe and let me know how it came out. Time of Preparation : 30 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Masoor dal (Red split lentils) – 1/2 cup Shallots – 5 Onion – 1/2 (Roughly chopped lengthwise) Tomato – 1/2 Green chillies – 4 (slitted lengthwise) Sambar powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt – to taste Asafoetida – a pinch Curry leaves – a few Coriander leaves – 1 tbsp Oil – 2 tbsp Mustard seeds – 1/2 tsp Tamarind – Small lemon size (take the tamarind extract) Method of Preparation: Pressure cook the masoor dal...
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Swiss Chard Avial (Curry)
Recently I started eating lot of greens. And I have been trying different recipes using greens. I adapted this recipe from YummyOYummy blog by yummy team. I made a few changes and tried it out. It came out really good. Ingredients: Swiss chard white : 1 Bunch Onions : 1 (Medium) (Finely Chopped) Green Chilies : 3-4 ( According to your spice level) Oil : 1 tbsp Cumin seeds : 1/2 tsp Turmeric Powder : 1/4 tsp Chili Powder : 1 tsp Grated Coconut : 1/4 cup Salt : to taste Curry Leaves : 4-5 Method Of Preparation: Grind coconut with cumin seeds into smooth paste and put it aside. Now wash the greens and chop them, also chop the stems into fine pieces. Now in wide pan add the chopped onions and fry them for few minutes. After...
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Sambar Rice – Lentil Rice
I was planning to make this sambar sadam since a long time. After I saw this recipe in Sharmispassions.com by Sharmilee, I loved it. I tried this sambar rice and it really tastes like Vasantha Bhavan’s sambar rice 🙂 I added the vegetables to my taste and I’ve also added the green chilli. This is really a very nice recipe and easy to make too. I’ve suggested this recipe to couple of my friends and everyone said it came out really good. Preparation Time: 45 mins Spice level : 3 out of 5 No of Servings : 3-4 Ingredients: Oil : 1 tbsp Mustard seeds: 1/2 tsp Fennel seeds : 1/2 tsp Asafoetida: a pinch Curry leaves: a few Green chilly : 1 Shallots: 9 Tomato: 1 (chopped) Salt: to taste Drumsticks: 3-4 (You can use any type of...
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Carrot & Beans Stir Fry (Poriyal)
Carrot and Beans stir fry is one of the easiest stir fries to cook. It’s healthy and you can make it real quick. In South India it’s must to have porial (Stir fry ) in your meal. It’s really easy to make and good for your health too. This stir fry is one of my favorites and I make it atleast once in a week. It goes well with sambar rice, appalam poo kozhambhu etc.. Preparation Time : 30 mins No of servings : 3-4 Spice level : 2 out of 5 Ingredients : Carrot : 3 (chopped into small pieces ) Beans : 200gms (Chopped into small pieces) Green Peas : 1/2 cup (optional) Onion: 1(medium) (Finely chopped) Green Chilies : 3-4 (According to your spice level) Coconut : 1/2 cup (shredded) Oil : 1 tbsp Mustard seeds...
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Beans Poriyal / Beans Stir fry
I love all the vegetables especially when they are cooked in a simple way..Beans poriyal is one of that kind. It is nutritious too. It goes well with Sambar, Rasam.. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Beans – 200g (cut into small cubes) Onions – 1/2 (finely chopped) Mustard seeds – 1/2 tsp Red chillies / green chillies – 4 (according to spice level) Coconut – 1 tbsp Oil – 1 tbsp Salt – to taste Asafoetida – a pinch Curry leaves – a few Method of Preparation: Take the beans in a microwave bowl and add little salt and sprinkle some water. Cover it with a plate and microwave it for 5 minutes so that they are half cooked. In the meantime heat oil in...
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Thakkali Thokku – Tomato Pickle
Ever year we plant some vegetables in our garden. This year we planted Tomatoes, Green chilies, coriander and Mint. I’ve made this thokku (pickle) from our garden picked fresh tomatoes. I din’t know what to do with lots of tomatoes we are harvesting so I’ve made thokku this time since I can store this for a long time in the fridge. This can go as a great side dish with idly, dosa or chapathi. Ingredients: Tomatoes : 8 Garlic : 7-8 (pressed) Oil : 1/4 cup Mustard seeds : 1/2 tsp Urad dal : 1/2 tsp Asafoetida / Hing : a pinch Red chili powder : 1 tbsp ( according to your spice level) Turmeric Powder : 1 tsp Method Of Preapartion: Make tomato puree out of the tomatoes and keep it aside. Heat 1/4 cup of oil in...
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Sprouted Green Gram (Moong) Stir Fry
I adapted this recipe from vazhayila.com by Sarah and totally loved it. I have always loved green gram, which is, lucky for me (and you) – is healthy and nutritious. I was totally impressed by this recipe and made it with sprouted moong (Green Gram), it really came out very tasty. Thanks to Sarah for sharing this wonderful recipe. Ingredients: Sprouted Moong (Green Gram) :2 cups Onion : 1/2 (medium) (finely chopped) Garlic : 3 (cloves) (pressed) Green Chilies : 3-4 Shredded coconut : 1/2 cup Crushed Peppercorns : 1 tsp Turmeric Powder : 1/4 tsp Mustard Seeds : 1/2 tsp Urad dal : 1/2 tsp Curry Leaves : 4-5 Salt : according to taste Method Of Preparation : Heat oil in a kadai (a fry pan) add mustard seeds, urad dal and curry leaves. Once it sputters add...
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Keerai Kootu / Moong dal Spinach
I love keerai kootu..especially with Amaranth leaves(mulai keerai). We could not find it in U.S. But even with the spinach kootu is very tasty. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of all most all the vitamins, iron and calcium. Preparation time: 35 minutes No of Servings: 3-4 Spice level: 3 Ingredients: Spinach – 4 cups (Roughly chopped) Moong dal – 1/3 cup Onion – 1/2 (finely chopped) Tomato – 1/2 (chopped) Green chilly – 1 Sambar powder – 1 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp Seasoning vadagam – 1 tsp Asafoetida – a pinch Oil – 1 tbsp Salt – to taste Method of Preparation: Pressure cook the moong dal for 3 whistles with a pinch...
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Veggie Sub Sandwich
Veggie Sub Sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread. I just love the veggie delight sub from Subway. After I started making this sub at home, believe me our visit to subway has gone down. Here you go… Preparation time: 10 to 15 minutes Spice level: 2 out of 5 No. of servings: 2 Ingredients: French bread loaf – 1 Veggie patty – 2 Cheese slices – 4 Sliced cucumber – 1/2 cup Sliced tomatoes – 1/2 cup Chopped onions – 1/2 cup Jalapeño pickle – 1/4 cup Lettuce – 1 cup Mustard sauce – 1 tbsp Mayonnaise – 2 tbsp Salt and Pepper Method of Preparation: Preheat oven to 350 degree Fahrenheit....
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Sprouted Moong Salad
Sprouts are always healthy and even tasty when it’s done right. It contains proteins and vitamins. I love sprouts and make it atleast once in two weeks. It’s very easy to make and you can serve it as a lunch or even a snack. It can make a healthy alternative to any oily snacks. Also if you are dieting you should definitely consider this for one of your meals. It’s a very refreshing and healthy salad. Preparation Time for salad: 30 mins No of servings : 2-3 Spice level : 1 out of 5 Ingredients: Moong sprouts : 2 cups Onion : 1(medium) Tomato : 1/2 Carrot : 1 cup (shredded) Curry Leaves : 4-5 Lime juice : 1 tbsp Whole red chilies : 2-3 For Seasonings : Oil : 1/2 tbsp Mustard seeds : 1 tsp Urad dal...
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Mysore Rasam
One of my cousins used to make different varieties of rasam. I wanted try all the varieties since a long time and atlast I did. This Mysore rasam is very much different when compared to the other rasam varieties as you pressure cook all the ingredients. This is very simple to make and it will be very tasty. Preparation time: 25 minutes No of Servings: 4-5 Spice level: 3 out of 5 Ingredients: Toor dhal – 1/4 cup Coriander seeds – 1/2 tbsp Red chillies – 5 Garlic – 4 cloves Cumin seeds – 1 tsp Peppercorn – 7 or 8 Turmeric – 1/4 tsp Asafoetida – a pinch Tamarind – 1/2 lemon size(take the extract by soaking in the water) Salt – to taste For Seasoning: Mustard seeds – 1/2 tsp Curry leaves- a few Coriander leaves –...
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Bean Burrito
Bean Burrito is one of my favorite from Taco Bell fast food restaurant. Bean along with cheese, sour cream, rice, etc. are wrapped in a grilled tortilla which is so comforting. My version of burrito is with vegetables and bean, a less guilt version. I have used the ready made tortillas. You can also use homemade tortilla. Please find the recipe below. Here you go… Preparation time: 30 minutes No. of servings: 3 to 4 Spice level: 2.5 out of 5 Ingredients: Flour Tortilla: All purpose flour – 1 cup Wheat flour – 1 cup Baking powder – 1/2 tsp Vegetable shortening – 1/4 cup Hot water – 1 cup Salt – 1/2 tsp (adjust to taste) Stuffing: Flour tortillas – 4 Chopped onion – 3/4 cup Garlic cloves – 3 Jalapeños pepper – 3 tbsp Tomato – 1 Corn kernels...
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Chow Chow (Chayote Squash) Poricha Kuzhambu
Poricha kuzhambu is a traditional dish that we usually make in my place. This is a simple and healthy recipe. The actual recipe is without onion, tomato and fennel seeds. But I have started making this recipe with the addition of these ingredients so that it gives a little masala flavour. Preparation time : 30 min No of Servings : 4-5 Spice Level: 3 Ingredients: Chayote Squash- 2 (cut to small cube size) Onion – 1/4(finely chopped) Tomato-1/4(chopped) Toor dhal – 1/2 cup Sambar powder- 1 tsp Turmeric powder- 1/4 tsp Salt – to taste Hing – a pinch Seasoning vadam – 1 tsp Oil – 2 tsp Masala to grind: Grated coconut – 1 tbsp Cumin seeds – 1/2 tsp Peppercorn – 1/4 tsp Fennel seeds – 1/2 tsp Method of Preparation: Pressure cook toor dhal with a...
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Mango Pachadi – Mango curry
Mango pachadi is one of those dishes that shouts out summer like no other dish! I’ve learned this recipe from my mom. In back home, every summer our house is filled with lots of raw mangoes which are freshly picked from our garden. My mom used to make this pachadi and I simply love it. I still remember those days begging my mom to make this pachadi. It’s one of my favorite recipes. I am lucky that my husband also love this dish. I made it recently and it came out really good. Preparation Time: 30mins No of servings: 2-3 Spice level : 2 out of 5 Ingredients: Raw Mango : 2 (Shredded) Onion : 1(medium) (Finely chopped) Tomato : 1/2 (finely chopped) Whole red chilies : 4-5 (according to your spice level) Jaggery powder : 4 tbsp water...
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Chettinad Egg Kuzhambu – Spicy Indian Sauce with Egg
Chettinad is situated in the southern part of TamilNadu in India. This place is famous for its culinary delicacies. Their food has the special blend of spices which is unique and makes it delicious. Chettinad Egg Kuzhambu is one of the famous dish from Chettinad as you can see where the name of the dish is derived from. I heard about this dish from my friend Sridevi. It sounded interesting and unusual with the way they made it. As I am a vegetarian, I have never tasted egg curry till I made it. And I loved it. I am not a huge fan of egg yolk. So my version is just with the white of egg. You can do either way. I am so curious to share it with you. Here you go… Preparation time: 40 minutes No. of...
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Red Bell Pepper Chutney
Red Bell Pepper Chutney, a flavorful dish prepared by roasting red peppers and onions and grind it along with peanuts, tamarind, chilies. As you see this chutney is spicy, sweet and tangy and all of them are balanced well. You can serve this as a condiment with dosa, idli, upma or as a spread on a toasted bread or even mix it with plain rice and serve with papad. You can store it in the refrigerator for upto a week. Preparation time: 30 mins No. of Servings: 8 Spice level: 3.5 out of 5 Ingredients: Red Bell Pepper – 3 Garlic cloves – 4 Long dried red chilies – 3 to 4 Medium size onion – 1 Roasted Peanuts – 1/2 cup (no skin) Whole tamarind – 1 tbsp Sesame oil – 1 1/2 tbsp Salt to taste Jaggery...
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Thakkali Rasam – Spicy Tomato Soup
Rasam is a comfort food in south India. It’s a very traditional dish and everyone in south India almost used to make it everyday. It is considered as a second main course and can be eaten with white rice. It’s very good for health, because lots of different spices are used in it. You can just drink it like a soup or as an appetizer too. Rasam can be cooked in different ways. Milagu (pepper) rasam, Dal(Lentil) rasam. Preparation Time: 30 mins No of servings : 3-4 Spice level : 2 out of 5 Ingredients : Tomatoes : 2 Coriander Leaves : a handful ( chopped finely) Green chilies : 2-3 Garlic : 2-3 Peppercorns: 10 Cumin seeds : 2 tsp Fennel seeds : 1 tsp Curry leaves : 6-7 Tamarind : lemon sized ball ( if you using...
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