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February 28, 2016

Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

Avarekalu sagu
In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Field beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.
Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.
Avarekalu sagu recipe

Avarekalu sagu recipe


Avarekalu sagu recipe How to make avarekalu sagu/Kurma for chapathi,poori
Cuisine: Indian
Category: Side dish for chapathi/poori
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Avarekalu / field beans - 1 cup
  • Big onion – 1 no
  • Tomato – 1 no
  • Potato – 1 no
  • Mint + coriander leaves – 1 tbsp
  • Sugar – a pinch
  • Water & salt - as needed
To grind
  • Grated coconut - 1/4 cup
  • Khus khus - 1 tsp ( optional)
  • Big onion – 1/2 no 
  • Garlic cloves – 4 nos ( small)
  • Dhania/coriander seeds - 1 tsp
  • Green chillies - 3-4 nos
  • Cardamom - 1 no
  • Cloves – 3 nos
  • Cinnamon - 2 inch piece
  • Dalia/Pottukadalai/fried gram dal – 1/2 tbsp
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - few
METHOD

  • Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.
  • Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy.
  • Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi.
    Enjoy !
Note
  • Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too.
  • Add 1/4 tsp of garam masala powder at the end for more flavor.
  • Adding mint+coriander leaves is optional.
  • Sprinkle some lemon juice at the end if needed
Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!
Avarekalu kurma

 
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February 26, 2016

Kanda Poha Recipe – Maharashtrian Onion Poha Recipe

Kanda poha recipe
Kanda Poha is a very popular Maharashtrian breakfast & teatime snacks recipe which is most likely served for their guests.Kanda Pohe literally means Flattened rice prepared with onions in English.Other variants on the recipe include batata pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds ( source: wiki).In Tamil nadu,we call this as Aval Upma whereas in Karnataka it is most popularly known as Chitranna. Of course there are mild variations in the recipes of aval upma, chitranna and this North Indian style Kanda poha. But overall its a super quick,easy to make breakfast recipe for working women and Bachelors to prepare in the busy morning schedule.During festival/Vrat days,you can make the same without onion and by adding boiled potato cubes. For this recipe,I referred Sanjeev Kapoor’s video and made with my own variations.Lets see how to make the most popular Maharashtrian Kanda Poha with step by step pictures.
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.
Kanda poha recipe Maharashtrian

Kanda Poha Recipe


Kanda Poha Recipe Kanda Poha Recipe - Maharashtrian Breakfast & Teatime snacks recipe
Cuisine: North Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup = 250ml
  • Aval/Poha/Flattened Rice - 1 cup ( Thick variety)
  • Big onion - 1 no
  • Green chillies - 2 nos ( Finely chopped)
  • Roasted peanuts - 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Hing/Asafetida - few pinches
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Lemon juice – few drops
METHOD

  • Wash the Poha twice.Add turmeric powder and required salt.Mix well and add water just to cover the poha.Let it soak for 5-10 minutes.Now all the water would be absorbed by the poha.
Kanda poha
  • Heat oil in a wide kadai and season mustard seeds,urad dal,peanuts,curry leaves and hing.Add roughly chopped onions and finely chopped green chillies.Saute until onions turn transparent.
Kanda poha recipe
  • Now add the soaked poha & mix well.Keep the flame low & cook it for few minutes.After the poha turns soft and hot,check for taste.Add more salt if needed.Lastly add some lemon juice & garnish with coriander leaves and serve hot with tea.Enjoy !
Kanda poha recipe
Kanda poha recipe


Note
  • Use thick variety poha for best taste.
  • Adding sugar gives a mild sweet taste with a North Indian touch to the dish.So don’t skip it.
  • Add more chillies if you like spicy poha.
Enjoy this easy n quick Kanda Poha recipe for teatime snack or breakfast. I served it for breakfast along with sliced apples & Shikanji Happy
Kanda poha recipe

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February 24, 2016

Podi Uthappam Recipe – Podi Dosa – Dosa Varieties

Podi uthappam
Podi uthappam is one of the favorite uthappam varieties for myself and Raksha. We love it more than Onion uttapam.I can have it for breakfast,dinner or just as an evening snack with hot coffee or tea. I pack this dosa for her lunch box at least once in a week.Whenever I prepare fresh Idli Podi(Gun powder in English),Raksha demands this Podi dosa. I make crispy podi roast dosa adding ghee if she wants to have at home and thick mini uthappam if carrying for school. In hotels,you could find the same with onions and served as onion podi dosa. For variations, check out my Tomato Onion uttappam and Kadai onion uthappam recipes. As I have not updated my old idli podi post, I have shared the recipe for spicy Idli powder using Garlic in the recipe section.It is my mom’s signature recipe which she has been doing for ages.You can also use Idli podi with sesame seeds/Ellu podi if you like.It tastes great with bothDrooling.Try it and enjoy making Podi dosa or smear it over piping hot idli Winking . Lets check how to make Podi uthappam recipe adding Garlic Idli Podi recipe.
Check out my Mini Cheesy Uthappam for Kids and Oats onion uthappam for people under dietWinking
How to make Podi uthappam

Podi Uthappam Recipe


Podi Uthappam Recipe How to make Podi Uthappam recipe using Garlic flavored Idli Podi/Gun powder.
Cuisine: South Indian
Category: Breakfast
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes


INGREDIENTS
For Idli Podi/Gun powder : 1 cup = 200ml
  • Round,white urad dal - 1/2 cup
  • Chana dal - 1/4 cup
  • Red chillies - 15-18 nos ( I used 10 spicy chillies + 6 Byadgi chillies for color)
  • Garlic cloves - 8-10 nos ( Chopped roughly)
  • Curry leaves - 1 sprig ( 8-10 leaves)
  • Hing/Asafetida - 1/8 tsp
  • Salt - as needed
  • Cooking oil – 2 tsp
For Podi uthappam
  • Easy Dosa Batter - 2 cups
  • Idli Podi - As needed
  • Sesame oil/Gingely oil OR Ghee - As needed
  • Onion & tomato pieces - optional ( Add them for variations)
METHOD

  • Heat 2 tsp of oil in a kadai and roast the dals, red chillies, curry leaves separately OR roast everything together in low to medium flame by mixing constantly to avoid burning. My mom roast everything separately and grind them together.But I roast them together.Both procedure takes the same time.So do it as per your wish.After the dals cool down,grind them in a mixie jar coarsely.Lastly add the salt and roughly chopped garlic cloves.Grind it to a slightly coarse powder.Mix well and store in an air tight box to retain the aroma of garlic.This podi tastes spicy for first 2 days then it blends well & becomes perfect.

  • For making Podi dosa,take the dosa batter and add 1/4 cup of water if the batter is too thick.Heat dosa pan and pour a ladleful of batter.Do not spread it.It will automatically spread by itself to some extent.Make it thick and spongy.
Podi uthappam recipe
  • Drizzle a tsp of oil and cook in medium flame for few seconds.You can also cover cook it.After the dosa is 3/4 th cooked on top,sprinkle idli podi all over the dosa.Add more or less depending on your taste.Drizzle one more tsp of oil over the podi and flip the dosa.Cook it for few seconds and remove it.Serve hot with your favorite chutney or enjoy as it is ! Enjoy !
Podi uthappam recipe
For variations,you can sprinkle finely chopped onions ( tomatoes too) after the dosa is half cooked and then sprinkle idli podi.Cook till onion turns golden brown and remove.Use sesame seeds Idli podi/Ellu podi in place of Garlic Idli Podi.
Soft,thick and spicy Podi uthappam is ready for breakfast/dinner or just as after school evening snack !! Enjoy !
Podi uthappam recipe
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February 22, 2016

Wheat Momos - Momos Without Maida - Wheat Flour Veg Momos Recipe

How to make wheat flour momos

Its been years since I posted Vegetable momo recipe in my blog. Generally momos are made using maida/All purpose flour.But my MIL makes it using whole wheat flour as it is more healthy.So I too started making the same following my MIL.I have heard wheat flour momos are very popular in Delhi.Here I have shared the steamed version.You can try deep fried version too.According to me,there is no major difference in taste between maida & wheat momo except its color.One more thing,this momo has to be eaten really hot to enjoy its best taste else it will become slightly chewy & hard. But when compared with maida momo, this is a healthy option indeed.I have used cabbage alone for stuffing.You can use finely chopped mixed vegetables if you are allergic of cabbage.Recently I got a request from my reader cum cute sister Dhivya to prepare wheat flour momos and post here.So here it is Dhivya,just for youLove Struck .Friends,Do try this healthy momos & share your feedback.Ok, Lets see how to make whole wheat flour momos at home with step by step pictures & a Video.
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February 20, 2016

Orange Mocktail Recipe – Summer Drinks Recipes

I make juices & milk shakes with fruits very rarely as we love to eat whole fruits. Recently I had this Orange mocktail in a juice corner. Raksha & myself loved it a lot. She told me to pack it for her school morning break time.So I browsed for mocktail recipes without alcohol and found it from Sharmi’s blog. The combination of Orange juice and lemon juice was perfect. Raksha gave a big thumbs up after drinking it and she told me to make it very often too. I usually make Eggless Orange cake during this fruit season.I am happy that I got yet another interesting recipe using orange fruit. Lets see how to make this non–alcoholic cocktail recipe - Orange Mock tail at home easily.

Orange Mocktail recipe


Orange Mocktail recipe Easy orange mocktail recipe - Non-alcoholic version.
Cuisine: Indian
Category: Drinks
Serves: Serves 1
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes
INGREDIENTS

  • Orange - 2 nos
  • Lemon - 1/2 - 1 no ( adjust)
  • Sugar - 2-3 tbsp
  • Water - as needed
  • Soda water - optional
METHOD

  • Extract the juice from Oranges.Add lemon juice and mix well.Strain the juice and add required sugar and water.Mix well and check for taste.Add more sugar or water if needed. Serve immediately.
how to make orange mocktail without alcohol
Enjoy !
Enjoy this easy,delicious healthy mocktail at home Happy
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February 18, 2016

Vazhakkai Curry – Chettinad Raw Banana Fry Recipe

Chettinad Vazhakkai curry
Raw banana/Vazhakkai is our family favorite vegetable. So I keep trying varieties of curry/fry recipes with it. Recently I came across this Chettinad style vazhakkai masala curry recipe in this blog. As it had fennel seeds/soambu, i got tempted to try it. I made it as a side dish for mor kuzhambu. It was a yummy combo.We all loved it. Though I made it less spicy,it was very flavorful and tasty with rice. I have included this curry in my routine lunch menu too.Sure,its a welcome change from my Raw banana poriyal. Next I am eyeing on Vazhakkai varuval/roast without coconut, but I don’t know when am i going to try itSilly . Lets see how to make Chettinad Vazhakkai curry recipe for rice with step by step pictures.Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu
Chettinad Vazhakkai curry

Chettinad Vazhakkai Curry Recipe


Chettinad Vazhakkai Curry Recipe Chettinad style raw banana fry recipe using freshly ground masala
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS

  • Raw banana / Vazhakkai - 1 no
  • Big onion - 1 no ( chopped finely)
  • Tomato - 1 no
  • Green chilli - 1 no ( slitted)
  • Garlic cloves - 4 nos ( chopped)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp ( i used Kashmiri chilli pwd)
  • Salt - as needed
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds/soambu - 1 tsp
  • Coriander leaves - to garnish
METHOD

  • Wash & peel the skin of raw banana. Chop into cubes & keep inside water to avoid discoloration.Grind the coconut + fennel seeds to a smooth paste adding enough water.
Chettinad vazhakkai curry
  • In a kadai,heat oil and splutter mustard seeds,curry leaves. Saute onions,green chilli & garlic pieces until  onion becomes transparent. Add chopped tomato pieces and saute till mushy.
Chettinad vazhakkai curry
  • Add turmeric powder,red chilli powder and required salt.Mix well and add the raw banana cubes.Mix well.Add some water & cover cook till the raw banana is cooked well.Make sure it is not mushy.It should be firm.
  • Now add the ground coconut masala and mix well. Keep the flame medium and saute until you get a nice masala smell and raw banana gets coated with masala.Switch off the flame and garnish with coriander leaves.
    Enjoy ! Chettinad vazhakkai curry

Chettinad vazhakkai curry
Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu


Note
  • Original recipe called for using 2 green chillies.But i used only one to make it less spicy.So add more for spicy fry.
  • You can also add more red chilli powder instead.
  • You can replace raw banana with arbi/Seppankizhangu but you should cook the arbi before adding in masala.
Enjoy this yummy,flavorful vazhakkai curry with rice,kuzhambu and papad !
Raw banana curry
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February 16, 2016

Kashmiri Rajma Gravy – Red Kidney Beans Gravy For Rice,Chapathi

Kashmiri Rajma masala  

Recently I bought a pack of Rajma ( Red kidney beans in English,Karamani or Karamani Payir in Tamil , Rajma in Punjabi,Hindi , Capparadavare in Kannada, Chikkuduginjalu / Nallachikkudu in Telugu ) to try some gravy/masala for rice.I have heard a lot about Rajma Chawal,a popular North Indian Dish.So I wanted to try that but then I found the pack had Kashmiri Rajma which was smaller in size than the usual rajma.So I browsed for some Kashmiri rajma masala gravy that can pair with rice and chapathi as well. I found one in Divine taste using freshly ground garam masala powder. It was a no onion no garlic Jain recipe too.I became double happy and tried it for our lunch with slight modifications in the original recipe.It came out very well.We had the same for our dinner as a side dish for Chapathi/Roti. It tasted yum and we were happy to have a healthy,protein rich gravy for our lunch & dinner.Ok,Lets see how to make Kashmiri Rajma masala for rice and chapathi.

Check out my Rajma Sundal & Rajma Biryani recipes too.

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February 14, 2016

Cold Coffee Recipe – How To Make Cold Coffee Without Icecream

Cold coffee
Basically i love to experiment different types of coffee at home.Long back i had tried and shared homemade Espresso coffee without machine.After that i tried to make Cappuccino at home but it was not upto the mark. My recent crush is to try Cold Coffee at home. I have not tasted cold coffee in Cafe Coffee Day(CCD).But i have heard a lot from my friends.So I got tempted to give a try on my own & thought Valentine’s day would be a good choice because Sendhil likes to have cold coffee more than our South Indian filter coffee. This morning i made it for the first time following this recipe. I have never thought its so easy to make at home. Its just a mix and blend of instant coffee powder,cocoa powder,milk and ice cubes. With a mild bitterness, it was awesome.Being a coffee lover,i enjoyed every sip thoroughlySilly. I tried to decorate the glass with hershey choco syrup.But it wasn't perfect :( Cold coffee can be made with & without ice cream.Today i made it without icecream and used Bru instant coffee powder.But I read using Nescafe and ice cream makes it tastier,creamy and rich like Cafe Coffee Day.So try to use them if you have in hand.Soon i must try Frappe,mocha and other variants of coffeeWinking.Ok,now lets see how to make cold coffee recipe at home.Try it for your loved ones on this Valentine’s day. Enjoy one coffee with two straw Love Struck.
how to make cold coffee at home

Cold coffee recipe without ice cream


Cold coffee recipe without ice cream How to make cold coffee without ice cream at home
Cuisine: Indian
Category: Beverages
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup = 200ml
  • Instant coffee powder - 2 tbsp ( I used Bru,Nescafe would be better)
  • Unsweetened cocoa powder - 1/2 tbsp
  • Water – 3 tbsp
  • Sugar - 3-4 tbsp
  • Boiled milk - 2 cups ( use full fat milk for best taste)
  • Ice cream - 1 scoop ( optional, Vanilla or chocolate)
  • Ice cubes - few ( I used 3 nos)
METHOD

  • Heat 3 tbsp of water in a pan and mix coffee powder,cocoa powder along with sugar.Boil the mixture in slow flame till sugar dissolves completely.Keep stirring.Mixture will becomes a thick solution. Switch off the flame and let it cool.
cold coffee recipe
  • Take a big mixie jar and add 2 cups of milk ( Preferrably boiled milk at room temperature or chilled), 3 tbsp of coffee solution,ice cubes and blend well for few seconds till the coffee becomes frothy.( Store the remaining coffee solution in a refrigerator and use it the next day itself) Check for taste and add more coffee solution,sugar as per your taste.
cold coffee recipe
  • Transfer it to a glass along with froth and serve it with a scoop of icecream on top.If you are not using ice cream,just decorate it with a sprinkle of coffee powder or cocoa powder.You can also add colorful sprinklers or even choco chips.
cold coffee recipe
Enjoy !

Note
  • Adjust the quantity of sugar as per your taste.
  • Add more cocoa powder if you like chocolate flavor in your coffee.
  • Full fat milk gives more creamy,frothy coffee.But i used low fat milk here.
  • Store the remaining coffee solution in refrigerator and use it the next day.Do not keep it for long.
Enjoy this cold coffee with your loved ones and have a lovely day !
Cold coffee recipe
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