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April 25, 2024

Sweet Potato Paratha | Sakkaravalli Kilangu Chapati | Sweet Potato Thepla

 Sweet potato paratha

Sweet potato paratha is an easy and interesting alternate to our regular sweet potato sabzi / poriyal. In Tamil, we call it as Sakkaravalli kizhangu chapati. Basically we love to eat boiled sweet potato as a post meal snack. Apart from this, we South Indians make Sweet potato curry / Sakkaravalli kizhangu poriyal or add them in sambar, vatha kuzhambu.

For a change, I tried this North Indian style Sweet potato paratha for the first time. It came out so well. Its so easy to make as well. You don’t need to make a separate stuffing for this paratha. Just mix the boiled and mashed sweet potato and spice powders with wheat flour to make the paratha dough and roll it thin or thick as you wish. Cook in low to medium flame for soft paratha. Apply ghee and serve hot with masala raita or boondi raita. It tastes great. It tastes more like thepla.

Lets see how to make sweet potato paratha in an easy way with step by step pictures and video.

 Sweet potato paratha


Sweet potato paratha | Sakkaravalli kilangu chapati


Sweet potato paratha | Sakkaravalli kilangu chapathi

Sweet potato paratha | Sakkaravalli kilangu chapathi for breakfast, dinner, lunch box.


 
Cuisine: Indian
Category: Main course
Serves: 6
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Boiled Sweet potato - 2
  • Wheat flour - 1 cup
  • Cumin seeds - 1/2 tsp
  • Ajwain / omam - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed Kasoori methi - 1 tsp
  • Salt & water - as needed
  • Coriander leaves – 1 tbsp (chopped finely)
  • Ghee - to cook
HOW TO MAKE SWEET POTATO PARATHA
  1. Wash and pressure cook sweet potato for 2 whistles in low flame.
  2. Peel the skin and mash it well. Take wheat flour in a bowl.
  3. Add the mashed sweet potato, spice powders, salt and mix well.
  4. Sprinkle water and make a smooth dough. Roll it thin or thick as you like.
  5. Heat dosa tawa. Spread little ghee and place the rolled paratha.
  6. Cook both sides in low to medium flame till its well cooked. Smear ghee on both sides.
  7. Remove and serve hot with onion raita, masala raita, boondi raita or simply with a pickle as side dish. Tastes great !
METHOD - STEP BY STEP PICTURES
  • Wash and pressure cook sweet potato for 2 whistles in low flame adding salt and water. Open the cooker after the steam is released. Peel the skin.
  • Sweet potato parathaSweet potato paratha

  • Mash it and set aside. Take wheat flour in a bowl. Add the mashed potato, red chilli powder,cumin seeds, ajwain, garam masala powder, crushed kasoori methi, finely chopped coriander leaves, salt and mix well.
  • Sweet potato paratha
  • Add water and make a smooth dough. Make balls and set aside. Take one ball, dust in wheat flour and roll it thin or thick as you like.
  • Sweet potato paratha
  • Heat a dosa tawa and cook the paratha both sides till brown spots appear. Apply ghee and remove it. Serve hot with raita/ pickle.
  • Sweet potato paratha
    Enjoy !

Note

  • Adjust the quantity of spices as per your taste.
  • You can make it thin like thepla or thick like paratha as per your liking.

Try this easy, yummy sweet potato paratha and enjoy.

Sakkaravalli kilangu chapati

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April 17, 2024

Vishu Sadya | Simple Vishu Sadya Recipes

Vishu sadya recipes

Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 Vishu sadya recipes

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

 Vishu sadya

Vishu sadya | How to make Vishu sadya


Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya


 
Cuisine: Kerala
Category: Lunch
Serves: 3
Prep time: 30 Minutes
Cook time: 60 Minutes
Total time: 90 Minutes
 


INGREDIENTS
On the banana leaf

Other Vishu sadhya items

Click HERE for more details

    HOW TO MAKE VISHU SADYA
    1. Shop and collect all the required items for sadhya the previous day and keep it ready.
    2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
    3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
    4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
    5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
    6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
    7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
    8. In the 3rd cooker, take the matta rice and pressure cook till done.
    9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
    10. Make sambar and puli inji. Lastly make payasams.
    11. Serve all the items in banana leaf following this order. Enjoy !

    Vishu sadya preparation


    How to make vishu sadya

    Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

    How to make vishu sadya


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    March 29, 2024

    Masala Puri Recipe | Bangalore Style Masala puri Chaat

     Masala puri recipe


    Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

    Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

    Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.  

    masala puri recipe


    Masala puri recipe | Bangalore chaat shop style masala puri


    Masala puri recipe | Bangalore chaat shop style masalapuri

    Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks


     
    Cuisine: Karnataka
    Category: Snacks
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup - 250ml
    • Dried green peas - 1/2 cup
    • Potato - 1
    • Water and salt - as needed
    To grind
    • Cinnamon - 2 inch piece
    • Cloves - 3
    • Ginger - 1 inch
    • Garlic - 10 cloves
    • Cardamom - 1
    • Tamarind – Gooseberry size
    • Big onion – 2
    • Jaggery - 1 tsp
    • Pepper corns – 1/4 tsp
    • Cumin seeds – 1/2 tsp
    • Byadgi Red chilli – 4 to 6
    • Mint leaves - a handful
    • Coriander leaves - fistful
    • Roasted gram dal / Daliya / Pottukadalai - 1/4 cup
    • Water and salt - to grind
    To make masalapuri
    • Readymade puri - 15
    • Big onion - 1 (chopped)
    • Carrot - 1 (grated)
    • Coriander leaves - Few
    • Bhujia /Sev / Omapodi - to garnish on top
    • Sweet chutney - optional
    • Chaat masala - a pinch
    • Roasted jeera powder - a pinch
    HOW TO MAKE MASALA PURI CHAAT
    1. Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
    2. Open the cooker. Drain the excess water and mash the potato.
    3. Grind all the ingredients given under “to grind”. Add to the peas water.
    4. Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
    5. To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
    6. Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
    7. Finally garnish with bhujia/ Sev. Serve immediately, enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles.

    • Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside.
    • masala puri recipe
    • masala puri recipe
    • Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed.
    • masala puri recipe

    • Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside.
    • masala puri recipe
    • Deep fry readymade puri and set aside. 
    • masala puri recipe 
    • To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.
    • masala puri recipe
    • masala puri recipe

    Note

    • Adjust the quantity of spice powders as per your taste.
    • You can skip potato but it gives a thickness to the gravy.
    • Do not forget to use mint leaves as it gives a nice flavor.
    • Addition of Sweet chutney is optional. But I used it as my daughter loves that way.


    Try this Bangalore style Masala puri chaat and enjoy !

    Masala puri chaat recipe

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    March 6, 2024

    Mangalore Cucumber Sambar | Southekayi Sambar Recipe

    Mangalore cucumber sambar

    Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

    Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !


    Southekayi sambar recipe


    Mangalore Cucumber sambar | Southekayi sambar


    Mangalore Cucumber sambar | Temple style Udupi Sambar recipe

    Mangalore Cucumber sambar | Southekayi sambar recipe


     
    Cuisine: Karnataka
    Category: Side dish 
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    To Pressure cook
    • Mangalore cucumber (Southekayi) - 1/2
    • Tamarind – Big Gooseberry size
    • Jaggery - 1 tbsp
    • Turmeric powder - 1/4 tsp
    • Toor dal - 1/3 cup
    • Salt & water - as needed
    To temper
    • Cooking Oil or Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Red chilli – 1
    • Curry leaves - few

    To roast and grind
    • Cooking oil - 1 tsp
    • Fenugreek seeds - 1/4 tsp
    • Urad dal - 2 tsp
    • Coriander seeds - 1 tbsp
    • Cumin seeds - 1 tsp
    • Byadagi red chilli - 2 to 3 (Add more for spicy taste)
    • Curry leaves - few
    • Grated Coconut - 1/3 cup
    HOW TO MAKE MANGALORE CUCUMBER SAMBAR
    1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
    2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
    3. Keep a box inside the cooker and place the cucumber pieces.
    4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
    5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
    6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
    7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
    8. Garnish with coriander leaves. Enjoy with plain rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside.

    • In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker.
    • Mangalore cucumber sambar
    • Pressure cook for one whistle in low flame. Open the cooker after the steam is released.

    • Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut.
    • Mangalore cucumber sambar
    • In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed.
    • Mangalore cucumber sambar
    • Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice.
    • Mangalore cucumber sambar
      Enjoy !

    Note

    • You can use chow chow / Chayote or mixed vegetables instead of cucumber.
    • Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker.
    • You can also add little sambar powder for variations.

    Try this temple style Mangalore Cucumber sambar and enjoy !

    Southekayi sambar

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    February 2, 2024

    Broccoli Gravy For Rice, Chapathi, Dosa | Indian style Broccoli Kuzhambu Recipe

    Broccoli gravy

    After a long time I tried a Broccoli recipe in my kitchen. As I have already tried broccoli curry / stir fry recipe, I wanted to make an Indian style broccoli gravy for rice. Though its my first attempt, It came out so flavourful. We all loved it. It tastes great when mixed with plain rice adding ghee. Its a kurma style kuzhambu recipe. You can have this broccoli kuzhambu with rice, roti, idli, dosa as well.

    Friends, do try this easy and yummy Broccoli gravy / Broccoli kuzhambu for rice and enjoy with a papad on side. I enjoyed it with mullangai poriyal and achappam.

    Broccoli gravy recipe




    Broccoli gravy for rice / Broccoli kuzhambu recipe


    Broccoli gravy for rice / Broccoli kuzhambu recipe

    Broccoli gravy for rice / Broccoli kuzhambu recipe for rice, chapathi, idli, dosa.


     
    Cuisine: Indian
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Broccoli - 1 (medium size)
    • Cooking oil - 1 tbsp
    • Bay leaf - 1
    • Cardamom - 1
    • Big onion - 1
    • Turmeric powder - 1/4 tsp
    • Garam masala powder - 1/2 tsp
    • Salt - as needed
    To grind
    • Ripe tomato - 3
    • Red chilli - 2 to 3
    • Pepper - 1/2 tsp
    • Cumin seeds - 1/2 tsp
    • Coriander seeds - 1 tsp
    • Ginger - 1/2 inch piece
    • Garlic cloves - 5
    • Cashew nuts - 5
    • Water - to grind
    HOW TO MAKE BROCCOLI GRAVY
    1. Wash the broccoli, drain the water and set aside. 
    2. In a mixie jar, grind all the ingredients given under “ to grind ‘' to a smooth paste. Set aside.
    3. Heat oil in a cooker. Add bayleaf, cardamom. Add chopped onion and saute till transparent. Add turmeric powder, salt and mix well.
    4. Add tomato paste and saute for a minute. Add parboiled broccoli, required water and garam masala powder.
    5. Pressure cook in low flame for one whistle and open the cooker after the steam is released.
    6. Boil if the gravy is too watery. Garnish with coriander leaves and serve hot with rice adding a few drops of ghee. Tastes yum!
    METHOD - STEP BY STEP PICTURES
    • Wash the broccoli florets. Drain the excess water and set aside.

    • In a mixie jar, grind all the ingredients given under “to grind” to a smooth paste. Keep it aside.
    • Broccoli kuzhambu recipe

        Broccoli kuzhambu recipe

        • Heat oil in a pressure cooker. Add bay leaf, cardamom. Add chopped onion, saute till transparent. Add turmeric powder, salt and mix well.
        • Broccoli kuzhambu
        • Add the ground tomato paste and saute well. Add parboiled broccoli, required water and garam masala powder. Mix well.
        • Broccoli kuzhambu
        • Pressure cook everything in low flame for one whistle and open the cooker after the steam is released. Check the consistency.

        • Boil for few minutes if the gravy is too watery. Garnish with coriander leaves. Serve hot with rice adding some ghee.

        • Enjoy !

        Note

        • Adjust the quantity of spice powders as per your taste.
        • For variations, you can saute all the ingredients given under “ to grind” in oil before grinding. It gives a different flavor and taste to the kuzhambu.
        • You can use cauliflower, potato or brinjal in place of broccoli.

          Broccoli kulambu
          Try this easy, yummy Broccoli gravy for rice and enjoy !

        Broccoli kuzhambu


         

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        January 19, 2024

        Karupatti Paniyaram | Palm Jaggery Sweet Paniyaram

        Palm jaggery sweet paniyaram

        I made this easy, healthy and a traditional sweet paniyaram recipe - Karupatti paniyaram / Palm jaggery sweet paniyaram on New year day. Usually I make sweet paniyaram and Kara paniyaram recipe in two ways. One with leftover idli dosa batter and the other one is my MIL’s recipe that is prepared with a special batter ground using rice and dals.

        To make this sweet paniyaram recipe, I prepared a separate batter with idli rice, raw rice and urad dal. You can also use our regular idli dosa batter instead. Lets see how to make sweet paniyaram with palm jaggery / Karupatti paniyaram recipe with step by step pictures and video.

        sweet paniyaram



        Sweet Paniyaram recipe | Karupatti paniyaram recipe


        Sweet Paniyaram recipe | Karupatti paniyaram recipe

        Sweet Paniyaram recipe | Karupatti paniyaram recipe


         
        Cuisine: South Indian
        Category: Sweets
        Serves: 15
        Prep time: 10 Minutes
        Cook time: 20 Minutes
        Total time: 30 Minutes
         


        INGREDIENTS
        For paniyaram batter
        • Idli rice - 1.5 cups
        • Raw rice - 1/2 cup
        • Urad dal - 1/3 cup
        • Methi seeds - 1/4 tsp
        • Salt and water - as needed
        For Sweet Paniyaram
        • Paniyaram batter - 2 cups
        • Powdered Palm jaggery / Karupatti - 1/2 cup
        • Cardamom - 2
        • Grated coconut - 1/4 cup
        • Ghee - to make paniyaram
        HOW TO MAKE KARUPATTI PANIYARAM / PALM JAGGERY PANIYARAM
        1. Wash and soak rice, urad dal, methi seeds for 2 hours.
        2. Grind smooth adding required water and salt. Ferment the batter overnight.
        3. The next morning, take 2 cups of batter in a vessel.
        4. Add the melted, filtered palm jaggery water, grated coconut, cardamom powder. Mix well.
        5. Heat a paniyaram pan adding tsp of ghee in each hole. Pour the batter.
        6. Cover and cook in low flame. Flip and cook the other side too.
        7. Remove and serve hot. Enjoy !
        METHOD - STEP BY STEP PICTURES
        • Wash and soak the idli rice, raw rice, urad dal and methi seeds together in a bowl for 2 hours.
        • sweet paniyaram recipe
        • Grind to a smooth paste adding required water and salt. Batter should be thick not watery. Collect in a vessel. Close the bowl with a lid and ferment it overnight.

        • The next morning batter would have raised well. Mix well and take 2 cups of batter in a separate vessel.
        • sweet paniyaram recipe
        • Take powdered palm jaggery / Karupatti in a bowl. Add little water and melt it to make a syrup.

        • Filter the impurities and add to the batter. Add grated coconut, cardamom powder and mix well. Make sure batter is not watery.
        • sweet paniyaram
        • Heat a paniyaram pan. Pour a tsp of ghee in each hole. Pour the batter and cover cook till done. Open the lid and flip the other side. Cook well and remove in a plate. Serve hot. Enjoy !
        • sweet paniyaram

        Note : You can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion, green chilli, ginger, curry leaves, coriander leave and temper with mustard seeds, uard dal and hing to the batter. Please check the final picture with both and sweet and spicy paniyaram.

        Note

        • Adjust the sweetness as per your taste.
        • Do not skip coconut and cardamom powder.
        • Use ghee for making this paniyaram. It makes the paniyaram rich and flavourful.


        Try this easy and healthy Sweet Karupatti paniyaram. You will love it.

        Karupatti paniyaram
         

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