Poondu Milagu Rasam / Spicy Pepper Garlic Soup
Rasam is an important dish in South India prepared using tamarind as a base with addition of tomato and other spices. There are so many varieties of rasam. This Garlic Pepper Rasam is the one which I make regularly without addition of dal. This can prepared in 10 to 15 minutes and here is the recipe. Time of Preparation : 15 minutes Spice level : 4 No of Servings : 4 Ingredients : Tamarind – lemon size Tomato – 1/2 Salt – 1 1/2 tsp (according to taste) Turmeric Powder – 1/2 tsp Red Chilly – 1 Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – 1/4 tsp Oil – 1 tsp Coriander leaves – 1 tbsp To Grind: Pepper – 1 1/2 tsp Cumin Seeds – 2 1/2 tsp Garlic – 5 to 6 cloves...
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Mango Pickle – Mango Thokku
Mango Pickle is the most common Indian pickle. There are varieties of mango pickle available commercially which are prepared from different types of mangoes. Today I am sharing the recipe for Mango Thokku which is from South India. For this recipe you need mangoes that are raw and hard which gives a tangy taste to the pickle.It is very easy to make this pickle. It is fresh and contains less sodium compared to the store bought ones. Enjoy this homemade pickle with rice or roti. Ingredients: Raw green mango – 2 (grated or thinly sliced) Vegetable oil(or any cooking oil) – 2 tbsp Gingelly or sesame oil – 1/4 cup Fenugreek seeds or methi seeds – 1 tsp Dried red chilies – 13 Turmeric powder – 1/2 tsp Salt to taste’ Method of Preparation: Peel the skin and grate...
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Channa Dal Curry / Kadalai Paruppu Kuzhambu
My bro-in-law Ashwanth called me and asked for a recipe without any veggies. This Channa Dal Kuzhambu came into my mind and I told him the recipe. Then I also prepared the same dish. This is a very easy recipe and if there is nothing to cook we can make this Kuzhambu. This curry will be good both with rice and Chappati. Time of Preparation : 40 minutes No of Servings : 3 to 4 Spice Level – 3 Ingredients: Channa Dal – 1/2 cup Onion (medium size) – 1 (finely chopped) Tomato – 1 (finely chopped) Ginger – 1 tsp (grated) Garlic – 1 tsp (grated) Turmeric powder – 1/2 tsp Asafoetida – a pinch Green Chillies – 3 (slitted lengthwise) Sambar powder – 2 tsp Grated coconut – 3 tbsp Fennel seeds – 1 tsp Garlic –...
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Plantain and Eggplant Curry (From Sri Lankan Kitchen)
Plantain and Eggplant is a wonderful combination for making curries which I learnt recently. I learnt this tasty curry from one of my friend called Shalini, from Sri Lanka. She is my neighbor and a good cook. This is a simple dish with lots of flavors. Coconut milk plays an important part and I would prefer homemade coconut milk for making this dish since it is fresh and lighter than the store bought ones. Check out my recipe for homemade coconut milk. If you are unable to make fresh coconut milk, try substituting canned coconut milk. Enjoy this dish and let me know your comments. Ingredients: Indian or Chinese eggplant or brinjal – 3 Plantain – 1 (medium size, about 5″) Chopped green chilies – 2 tbsp Sliced onions – 1/3 cup Curry leaves – 7 to 8 leaves...
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Chilli Chapati
Yesterday we had a potluck and there were so many leftover chapatis. Today I did not have mood to make any side dish for that. Then I remembered my grandmother’s recipe with leftover chapatis. This Chilli Chapati recipe is similar to Chilli Parotta and it will be tasty too. My husband who does not like chapati liked this :). People who do not eat leftover food will love this Chilli Chapati. Time of preparation : 20 minutes No of servings – 1 to 2 Spice level – 4 Ingredients: Chapati (leftover) – 4 (cut to small squares) Cumin seeds – 1 tsp Green chillies – 4 (slitted) Onion – 1 1/4 cup (finely chopped) Ginger garlic paste – 2 tsp Tomatoes – 1 cup (finely chopped) Red chilli powder – 1 tsp (according to spice level) Coriander powder –...
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Sweet Chutney and Green Chutney for Chaat
I wanted to post this recipe long back. Unfortunately my finger got fractured again this year and I was not able to cook for the past 2 months. I am so happy to post a recipe after a long gap. I love chaat items a lot and this sweet chutney and green chutney are needed for most of the chaat items. These are very easy to make and we can store them for one month. Sweet Chutney / Tamarind Dates Chutney: Ingredients: Tamarind (seedless) – 1/2 cup Dates (seedless) – 1/4 cup Jaggery (grated) – 1/2 cup Sugar – 1/4 cup Red Chilli powder – 1 tsp Cumin powder – 1/2 tsp Garam masala – a pinch Salt – a pinch Water – 2 cups Method of Preparation: Add all the ingredients in a microwave safe bowl and microwave...
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Paneer Tikka Masala
Paneer Tikka Masala is one of the popular dishes you can find in most of the Indian restaurant menu. This is one of those dishes that I always prefer to order when I go out. This is a restaurant style recipe which will definitely satisfy all the paneer lovers. Part of this recipe is adapted from Chef Harpal Sokhi and I tweaked it a bit with my style of cooking. In this dish paneer is marinated in a yogurt mixture and then cooked in a spicy and creamy sauce. It is a big hit in my house and I am sure you will enjoy this dish. Make it for a party or a family get together and win everyone’s heart. Preparation and resting time: 1 hr and 20 mins Cooking time: 60 minutes No. of servings: 5 Spice level: 3.5...
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Chettinad Kosumalli
Kosumalli or Kathirikkai Kosumalli is served as a side with idly or dosa. This is a popular Chettinad dish. For those who are not aware of Chettinad, it is a region in the state of Tamilnadu, India. This place is popular for its cuisine, culture and architecture. Coming back to the dish…when I was in school my friend’s mom used to make this dish often and I love it that I don’t have a count on the number of dosas I eat. Dosa just melts in your mouth when it is soaked in the Kosumalli. Kosumalli is a watery dish with brinjal (Indian eggplant) being its main ingredient. It is easy to prepare and one of the interesting Chettinad dishes that you should try. Preparation time: 15 Cooking time: 40 minutes No. of servings: 6 Spice level: 2.5 out of...
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Karela Fry – Bitter Gourd Fry
This is a simple South Indian dish in which bitter gourd is marinated with salt and spices and then fried. It is served with rice and sambar/rasam. Because of its bitter taste many of us don’t cook this vegetable often. But when you soak it in tamarind water or salt and turmeric, you can reduce the bitterness to a certain extent. It is good have it once in a while because of its nutrition and medicinal values. Preparation time: 45 minutes Cooking time: 20 minutes No. of servings: 2 to 3 Ingredients: Bitter gourd – 4 (medium size) Sambar powder – 1 tsp Chili powder – 1/4 tsp Turmeric powder – 1/4 tsp Salt to taste Oil – 2 tbsp Method of Preparation: Wash bitter gourd and slit it. Remove the seeds and pith. Cut into thin slices...
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Baingan Masala – Stuffed Eggplant Curry
Stuffed Eggplant Curry is a spicy, tangy and peanutty curry in which eggplants are slit and stuffed with a spicy masala and cooked in a spicy nutty curry. This is generally served with rice or roti. This is my favorite dish and it makes you lick your fingers till the last bit. Also try our Ennai Kathirikkai which is another exotic eggplant dish. Preparation time: 20 minutes Cooking time: 60 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Small or medium Indian eggplants (brinjal) – 6 Chopped onion – 2 cups (one big onion) Garlic – 5 cloves Roasted Peanut powder – 1/3 cup Cinnamon stick – 1″ piece Cloves – 2 Red chili powder – 2 tsp (adjust to your spice level) Coriander powder – 1 tsp Garam masala – 1/2 tsp Methi seeds...
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Quinoa Biryani
I just joined in weight watchers in the last couple of months, so I started calculating my points in my daily eating habits. I’ve always wanted to make Quinoa for a very long time but never got a chance. I just tried making Quinoa Biryani yesterday and I must say the flavor and aroma tasted almost like basmati rice. You don’t see a bug difference in biryani. The cooking technique of Quinoa is just like cooking any rice. Wash it and always soak quinoa for atleast 15 minutes before you use. You will see a white tail in quinoa after its fully cooked and that’s the sign it’s completely cooked. A little information about Quinoa from Wikipedia: Quinoa a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is...
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Palak Paratha
Palak Paratha is an easy way to give spinach to the kids. We can make this paratha either by stuffing the spinach like how I did for Methi Paratha or we can just mix the spinach to the dough. I did the Spinach Paratha by mixing it to the dough. Here is the recipe for delicious Green Parathas :). Time of Preparation : 40 minutes Resting Time : 2 hours No of Parathas : 9 Spice level : 2 Ingredients: Wheat Flour – 1 1/2 cups Spinach / Palak – 1 cup Garlic – 3 cloves Green chillies – 2 Sambar Powder – 1/2 tsp Garam masala – 1/2 tsp Coriander powder – 1/2 tsp Salt – 1 1/4 tsp Yogurt – 1/2 cup Oil – as needed Method of Preparation: Grind the spinach, garlic and green chillies in...
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Chayote and Lima Beans Lentil Curry- Chowchow Mochakottai Kootu
I bought some frozen lima beans after studying about its nutrition facts and benefits. I made a South Indian lentil curry with chayote and lima beans which is a traditional dish. Chayote is called chowchow or seemai kathirikkai in tamil, lima beans also known as Butter beans is called mochakottai in tamil. Lima beans are available in different colors. They are rich in dietary fibers which reduces blood cholesterol level and the risks of cancer. They are also rich in protein, folate, vitamin B6 and B12, antioxidants, iron, manganese, calcium, potassium and more. I don’t think we need more reason to add this to our diet…;) Enjoy this nutrition rich food with rice or roti or as a side with rice and rasam/kuzhambu. Preparation time: 15 minutes Cooking time: 30 minutes No. of servings: 5 to 6 Spice level:...
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Mulai Keerai (Thotakura) Kootu – Amaranth Greens and Lentils Curry
Amaranth greens, a nutritious leafy vegetable is popular in Indian cuisine. They are a good source of vitamin A and C, folate, thiamine, niacin and other dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. It is called mulai keerai in Tamil, thotakura in Telugu. In this dish, I have cooked Amaranth leaves in a spicy lentil curry. This can be served with steamed rice or roti (Indian bread). Ingredients: A bunch of amaranth leaves (about 3 to 4 cups tightly packed) Shallots (small red onions) – 10 (peeled and cut into small pieces) Ginger – 1″ piece Moong dal – 1/3 cup Toor dal – 3 tbsp Garlic pods – 2 One medium size tomato Green chili – 1 Turmeric powder – 1/4 tsp A pinch of asafoetida Salt to taste Oil – 1 tsp For Masala: Oil...
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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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Tomato Onion Pickle – Thakkali Vengaya Thokku
This is a quick and simple multipurpose pickle that can be served with rice or idli/dosa or roti. This is another signature dish from my mom and a container of this pickle is found in her refrigerator through out the year. Since tomatoes are not seasonal, you can make this pickle anytime of the year and enjoy it. It’s spicy jam and makes a wonderful spread for bread. I would say I am obsessed with this pickle…:) You may think I have used a lot of oil but the pickle requires that much to stay fresh. Try to use sesame oil which makes it more tasty and flavorful. You can get it from any Indian stores here in the U.S. Preparation time: 30 minutes Cooking time: 40 minutes Yield: 8 to 10 oz (250 grams) Spice level: 4 out...
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Sorakaya Poriyal / Bottle Gourd Stir Fry
I generally make kootu with Bottle gourd. Today I enjoyed my meal with Vathakuzhambu, Paruppu Thuvayal and Sorakaya Poriyal. This stir fry is a very simple dish and it is tasty too. Generally it goes well with any spicy curry. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 3 Ingredients: Bottle (small size) – 1 (chopped into small cubes) Onion – 1/4 cup (finely chopped) Green Chillies – 4 (slitted lengthwise) Channa dal – 4 tbsp Salt – to taste Mustard seeds – 1/4 tsp Oil – 1 tbsp Asafoetida – a pinch Urad dal split – 1 tsp Turmeric powder – 1/4 tsp Coconut (grated) – 2 tbsp Method of Preparation: Soak the channa dal for 1 hour. Heat oil in a pan and add mustard seeds followed by urad dal, asafoetida,...
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Paruppu Urundai Kuzhambu ( Version 2 ) / Lentil Balls in Tamarind Curry
Paruppu Urundai Kuzhambu is a famous dish in TamilNadu. There is already a Urundai Kuzhambu recipe in Spicy Tasty with Channa dal and in this version I have used Toor dal. Here is the recipe for the Urundai Kuzhambu… Ingredients: For Lentil Balls: Toor dhal – 1 cup Onion – 1/4 cup (finely chopped) Garlic – 4 cloves (finely chopped) Curry leaves – a few Coriander 2 tbsp (finely chopped) Green chillies – 3 Fennel seeds – 2 tsp (crushed) Turmeric powder – 1/4 tsp Salt to taste Coconut – 1/4 cup (grated) For Gravy: Tamarind – lemon size Onion – 1 1/2 cup (finely chopped) Tomatoes – 1 cup (chopped) Sambar powder – 1 1/2 tbsp Turmeric powder – 1/4 tsp Cinnamon – 1″ stick Cloves – 2 Curry leaves – a few Salt – to taste Oil...
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