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July 27, 2021

Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Padavalanga thoran recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style snake gourd curry

Kerala style Snake gourd curry / Padavalanga thoran recipe


Kerala style snake gourd curry / Pavadalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice


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


INGREDIENTS

  • Snake gourd – 2
  • Toor dal or Chana dal – 2 tbsp ( I dint use it)
  • Turmeric powder- 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut – 1/2 cup
  • Small onion - 2
  • Green chilli – 1
  • Cumin seeds – 1/2 tsp
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves – few
  • Red chilli – 1
HOW TO MAKE PADAVALANGA THORAN
  1. Wash and peel the skin of Snake gourd. Chop finely.
  2. Grind coconut, green chilli, cumin seeds and onion coarsely.
  3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
  5. Cook for 2 whistle in high flame. Remove and drain excess water.
  6. Add ground coconut and mix gently.
  7. Cook for few minutes and switch off the flame. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

  • Padavalanga thoran
  • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

  • Padavalanga thoran
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
    Padavalanga thoran
  • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

  • Padavalanga thoran
  • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
    Enjoy !

Note

  • You can skip the dal and cook snake gourd alone.
  • Adding more coconut gives a nice flavor and taste.
  • You can skip onion while grinding coconut.


Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

Padavalanga thoran recipe


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July 19, 2021

Easy Paneer Curry | Paneer Masala Curry For Chapathi

Paneer curry

This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha’s favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels.

There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti.

Paneer curry

Easy paneer curry / Paneer masala curry recipe


Easy paneer curry / Paneer masala curry recipe

Easy paneer curry / Paneer masala curry recipe for roti / chapathi


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


INGREDIENTS

  • Paneer / Cottage cheese - 200 gms ( cubed)
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Cumin seeds - 1/2 tsp
  • Big onion - 1
  • Tomato – 2
  • Ginger garlic paste – 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
  • Crushed kasoori methi – 1 tsp
  • Coriander leaves - to garnish
HOW TO MAKE PANEER CURRY
  1. Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use.
  2. Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste.
  3. Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt.
  4. Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil.
  5. Switch off the flame and serve hot with roti and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use.

  • Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off.
  • paneer curry
  • Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt.
  • paneer curry
  • Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute.
  • paneer currypaneer curry
  • Switch off the flame. Garnish with coriander leaves. Enjoy !

Note

  • For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer.


Try this easy and yummy paneer curry for roti and enjoy !

paneer masala curry


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July 12, 2021

Sorakkai Poriyal / Bottle Gourd Curry recipe

sorakkai poriyal

Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai Sambar

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry


Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice


 
Cuisine: Tamil nadu
Category: side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Bottle gourd / Sorakkai - 1 (finely chopped)
  • Big onion - 1 (-do-)
  • Green chilli or Sambar powder - 2 (slit) / 1 tsp
  • Turmeric powder - 1/2 tsp
  • Roasted peanuts - 1/4 cup
  • Salt & water - as needed
  • Grated coconut - 2 tbsp
  • Coriander leaves – to garnish
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Hing / Asafetida - 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL
  1. Wash and peel the skin of bottle gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
  3. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
  4. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
  5. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
  6. Mix well and garnish with coriander leaves. Serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder.
  • sorakkai poriyal
      sorakkai poriyal
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent.
    • sorakkai poriyal
    • Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder. 
    • sorakkai poriyal
    • Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape. 
    • Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !
    • sorakkai poriyal

    Note

    • Bottle gourd cooks quickly. So cover cook in the kadai till its done.
    • For variations, you can use either peanut powder or grated coconut. 


    Try this easy, simple and healthy bottle gourd poriyal. You will love it.
    bottle gourd poriyal



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    July 5, 2021

    Avocado sandwich | Avocado toast Indian Vegetarian

    Avocado sandwich

    Here is my second version of Indian vegetarian Avocado sandwich / Avocado toast (Butter fruit) for a healthy breakfast. Its been long time I bought avocado. Recently when I was talking to my friend, she told Avocado is in season now. So I bought one and tried this sandwich. It was good with the slight bitter taste of avocado as mine was not fully ripen. We relished it for our weekend breakfast.

    For variations and to make it more interesting and tasty, you can apply green chutney on one side of sandwich. Here I used butter. You can also make it as an open toast. Friends, do try this easy and yummy avocado sandwich recipe.

    Check out my another version of Avocado sandwich 

    Avocado milkshake

    Guacamole

    Avocado paratha

    Indian vegetarian avocado sandwich

    Avocado sandwich / Avocado toast recipe


    Avocado sandwich / Avocado toast recipe

    Indian vegetarian Avocado sandwich / Avocado toast recipe


     
    Cuisine: Indian
    Category: Main course
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Avocado - 1
    • Big onion - 1 (finely chopped)
    • Pepper powder - 1/2 tsp
    • Coriander leaves - 1/4 cup (finely chopped)
    • Green chilli - 1 (finely chopped, optional)
    • Lemon - 1
    • Salt - as needed
    HOW TO MAKE AVOCADO SANDWICH / AVOCADO TOAST
    1. Wash and cut avocado into two. Remove the seed and scoop the pulp from the fruit.
    2. Mash the pulp and add finely chopped onion, coriander leaves, lemon, green chilli and salt. Mix well.
    3. Take 2 bread slices, apply butter on one and spread avocado mixture in the next slice.
    4. Cover and toast in the sandwich maker or cook in dosa tawa greased with butter.
    5. Cook both the sides. Remove and serve with tomato ketchup.
    METHOD - STEP BY STEP PICTURES
    • Wash and cut the avocado into two. Remove the seed and scoop the pulp from the fruit. Discard the skin.

    • Mash the pulp and add finely chopped onion, coriander leaves, green chilli, salt and mix well. Sandwich stuffing is ready.
    • Indian vegetarian avocado sandwich
    • Take 2 bread slices. Apply butter on one slice. Spread the avocado mixture in the second slice. Cover it. To make avocado toast, grease the bread with butter and spread the avocado mixture in one slice of bread. Cook the toast for a minute and remove.
    • Indian vegetarian avocado sandwich   
    • Heat a sandwich maker or dosa tawa. Spread butter on it. Place the sandwich and cook both the sides till it turns golden in color.
    • Indian vegetarian avocado sandwich
    • Remove and serve hot with tomato ketchup. Enjoy !

    Note

    • For variations, you can add one finely chopped tomato.
    • You can spread the avocado mixture in one slice and make it as open toast.

    Try this easy, Indian vegetarian avocado sandwich and enjoy for your breakfast or snack !

    Avocado toast recipe

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    June 29, 2021

    Baby potato biryani in pressure cooker | Potato rice recipe

    Baby potato biryani

    This is my second version of baby potato biryani in pressure cooker. Earlier I had shared a Chettinad baby potato biryani. I tried this recipe after watching a YouTube video. It came out so well. Its a very simple potato rice recipe. No grinding work. You can finish the entire cooking process under 15 minutes. Its ideal for bachelors and working women to make a quick lunch box recipe. Kids would also love it.

    You can use regular potato instead of baby potato. I used baby potato with skin as my potatoes were really small. You can peel the skin and use it. Friends, do try this easy potato biryani in pressure cooker. You will love it for sure.

     Potato biryani

    Potato biryani in pressure cooker / Potato rice recipe


    Potato biryani in pressure cooker / Potato rice recipe

    Potato biryani in pressure cooker / Potato rice recipe


     
    Cuisine: Tamil nadu
    Category: Main course
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250 ml
    • Jeera rice / Seeraga samba rice - 1 cup
    • Baby potato - 15 OR Potato - 3 (cubed)
    • Cooking oil - 2 tbsp
    • Bay leaf - 1
    • Cinnamon - 1
    • Cloves - 1
    • Black stone flower / Kalpasi - 1
    • Big onion - 1
    • Ginger garlic paste - 1/2 tsp
    • Tomato - 1
    • Turmeric powder - 1/2 tsp
    • Red chilli powder - 1 tsp
    • Coriander powder / Dhania powder - 1 tsp
    • Garam masala powder - 1/2 tsp
    • Mint leaves – few
    • Curd – 1 tbsp
    • Salt - as needed
    • Water - 1.5 cups
    HOW TO MAKE POTATO BIRYANI
    1. Wash and peel the skin of baby potato or normal potato. Chop into big cubes.
    2. Heat oil in a pressure cooker. Saute the whole garam masala spices.
    3. Saute onion, ginger garlic paste till raw smell goes off.
    4. Add potato and tomato pieces. Mix well.
    5. Add the spice powders. Mix well. Add mint leaves, curd.
    6. Lastly add the washed rice, required water and salt.
    7. Mix and pressure cook in low flame for one whistle. Open the cooker after the steam is released.
    8. Mix gently and serve hot with raita !
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the baby potato. (If you are using potato, peel the skin and chop into cubes). Chop onion, tomato and set aside.

    • Heat oil in a pressure cooker. Saute bayleaf, cinnamon, cloves, black stone flower. Add onion and ginger garlic paste. Saute till raw smell goes off.
      • potato rice
    • Now add tomato and potato cubes. Add turmeric powder, chilli powder, dhania powder, garam masala powder and salt. Mix well.
    • potato rice
    • Add the mint leaves, curd. Mix well. Lastly add washed rice, required water and salt. Mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
    • potato rice
    • Mix gently and serve hot with onion raita. Enjoy !
    • Potato rice

    Note

    • Adjust the quantity of spice powders as per your taste.
    • You can use baby potato with skin if you like.


    Easy and yummy baby potato biryani is ready to serve !

    Potato rice


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    June 25, 2021

    Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

     Kovakkai poriyal

    I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

     Kovakkai poriyal

    Kovakkai poriyal recipe / Tindora curry recipe


    Kovakkai poriyal recipe / Tindora curry recipe

    Kovakkai poriyal recipe / Tindora curry recipe


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


    INGREDIENTS
    1 cup = 250ml
    • Kovakkai / Tindora / Dondakaya - 2 cups (chopped)
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Cumin seeds – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Curry leaves - few
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 3/4 to 1 tsp
    • Salt & water - as needed
    HOW TO MAKE KOVAKKAI PORIYAL
    1. Wash and chop kovakkai / tindora into round, thin pieces.
    2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
    3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
    4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
    5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
    6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and chop Kovakkai into thin round slices. Chop onion finely.

    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent.
    • Kovakkai poriyal
    • Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity.
    • Kovakkai poriyal
    • Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft.
    • Kovakkai poriyal
    • Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !Kovakkai poriyal

    Note

    • Adjust the quantity of chilli powder as per your taste.
    • You can also add little garam masala powder for more flavor.
    • You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste.
    • You can also use grated coconut at the end.


    Try this delicious Kovakkai poriyal for rice and enjoy !

    Tindora curry


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    June 18, 2021

    Sabudana Idli | Sago Idli Recipe | Javvarisi Idli | Sabakki Idli Recipe

    sabudana idli

    I make Sago recipes / Sabudana recipes (Javvarisi in Tamil) very rarely in my kitchen as my family is not fond of it. Even If I make it, I usually make javvarisi upma or add it while making Kushboo idli. Recently I came across this Instant sago idli recipe. I used white, big sago in this recipe. So I soaked it for nearly 5 hours to make this idli. 

    Unlike our regular idli recipe, this idli batter doesn’t need overnight fermentation. You can make idli instantly as soon as you make the batter. If you have pre soaked sabudana in hand, this sabudana idli can be prepared under 10 minutes. Though its my first attempt, It came out so well. You can use Nylon javvarisi instead of big ones. 

    I served it with Karnataka style Kempu chutney / Red coconut chutney by following the recipe from Sudha’s kitchen YouTube channel. Surprisingly Raksha and Sendhil loved it very much. Friends, do try this instant sabudana idli / Javvarisi idli at home and enjoy !

    sago idli

     

    Sabudana idli recipe / Sago idli / Javvarisi idli recipe


    Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe

    Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe


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


    INGREDIENTS
    1 cup = 250ml
    • Sabudana – 1 cup (white, round)
    • Sooji /Rava – 1.5 cups
    • Curd – 1.5 cups
    • Baking soda OR ENO – 1/2 tsp
    • Water – 1/2 cup
    • Salt – as needed
    • Dill leaves or coriander leaves – 1/4 cup
    Karnataka Red chutney / Kempu chutney
    • Grated coconut – 1/3 cup
    • Roasted gram dal – 1/2 cup
    • Soaked red chilli – 2 to 4 (Use byadgi chilli for bright red color)
    • Tamarind – small piece
    • Garlic – 5
    • Ginger – small piece
    • Curry leaves – 5
    • Cumin seeds- 1/4 tsp
    • Salt & water – as needed
    To temper the chutney
    • Cooking oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal – 1/2 tsp
    • Curry leaves - few
    HOW TO MAKE SABUDANA IDLI
    1. Wash and soak sabudana / sago in enough water for 4 hours.
    2. Mash it well and add rava, curd, salt, chopped coriander leaves and water.
    3. Mix well. Lastly add baking soda or ENO. Mix well and rest for 10 minutes.
    4. Fill the idli mould with batter.
    5. Boil water in idli pot. Steam idli for 20 minutes.
    6. Remove the idli plate and rest for 5 minutes.
    7. Remove the idli and serve with chutney.
    METHOD - STEP BY STEP PICTURES
    • Wash and soak sabudana/ sago in enough water for 4 hours. Mash it.
    • sabakki idli
    • Add the rava / Sooji, curd, salt, chopped coriander leaves and water. Mix well. Lastly add baking soda or ENO and mix well. Rest the batter for 10 minutes.
    • sabudana idli
    • Boil water in idli pot. Take a greased idli plate. Pour the batter and fill the mould till 3/4th.
    • sabudana idli
    • Steam it for 20 minutes. Open the lid and check if the idli is done. Remove the idli plate and rest it for 5 minutes.
    • sabudana idli
    • Remove the idli and serve hot with red coconut chutney or tomato chutney. Enjoy !

    Note

    • You can use nylon javvarisi instead of white, big ones. In that case, you can soak it for 1 to 2 hours. Soak in hot water for quick soaking.


    Try this easy, instant sabudana idli and enjoy ! 

    Instant sabudana idli

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