Eggless Wheat Flour Pancake Mix Recipe – Homemade Pancake Mix Without Eggs

Eggless wheat flour pancake is one of our favorite weekend breakfast recipes. We love to have it with chocolate syrup and honey. I have heard my sister and friends in abroad telling me about store bought pancake mix. I got tempted to try eggless homemade pancake mix and prepared it. It came out so well, soft and fluffy. Raksha and Sendhil loved it. Usually all purpose flour / Maida is used in store bought pancake mix. But I am happy that I tried it with some healthy alternative, whole wheat flour instead of Maida. I used Choco chips in my pancake batter. You can add blueberries, mashed banana for healthy variations. Friends, do try this easy pancake mix at home and make the pancakes instantly.

Eggless, homemade pancake mix recipe

Eggless, homemade pancake mix recipe with whole wheat flour / atta.

Cuisine: International

Category: Breakfast

Serves: 3 cups

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

For homemade pancake mix ( 1 cup = 240ml) Wheat flour/Atta - 3 cups ( I used Aashirvaad brand) Baking powder - 3 tsp / 1 tbsp ( use fresh powders for best result) Cinnamon powder - 1.5 tsp Salt - a big pinch Sugar – 3 tsp/ 1 tbsp To make pancake Pancake mix - 1 cup Water - 2 tbsp. Milk - 1 cup ( boiled, at room temp) Cooking oil - 1 tbsp ( use odorless oil, I used refined oil) Melted Butter - 2 tbsp Vanilla essence - 1 tsp Choco chips – 1 tbsp Wheat flour – 1/2 tsp ( mix with Choco chips to avoid sinking)

HOW TO MAKE EGGLESS PANCAKE MIX

1. In a wide bowl mix the flour, baking powder, cinnamon, salt and sugar.
2. Store in a box. Homemade pancake mix is ready.
3. To make eggless pancakes, take 1 cup of pancake mix in a bowl.
4. Add milk, water, butter,vanilla essence and cooking oil.
5. Mix without lumps. To this batter, add 1 tbsp of choco chips mixed with wheat flour. Heat a tawa and grease with butter.
6. Pour a small ladleful of pancake batter. It should be thick and round.
7. Cook in medium flame. Flip and cook the other side too.
8. Remove and serve with honey / maple syrup.

HOW TO MAKE PANCAKE MIX AND EGGLESS PANCAKE AT HOME - STEP BY STEP PICTURES

To make homemade pancake mix, take wheat flour, baking powder, cinnamon powder, salt and sugar. Mix well. Store in an air tight box. Homemade pancake mix is ready. To make eggless pancakes with the mix, take 1 cup of pancake mix in a bowl. Add the mentioned quantity of melted butter, vegetable oil, vanilla essence, boiled milk at room temperature and water.  Mix well to make lumps free batter. In a small bowl, take choco chips and add 1/2 tsp wheat flour. Mix well and add to pancake batter. This step helps to avoid choco chips sinking in the batter.  Batter should be thick but flowing. Heat a pan / tawa. Grease with butter. Pour a small ladleful of batter. Do not spread it. Make it thick and small. Cook in medium flame till it bubbles on top. Flip the other side and cook till golden. Remove in a plate. Make the other pancakes and stack them.  Drizzle chocolate syrup or honey or maple syrup. Enjoy ! Enjoy !

Note

This pancake mix stays good for a month. Consistency of the batter should be thick, smooth but flowing. Cook the pancake in low to medium flame patiently.

Try this homemade, eggless pancake mix and enjoy !

Technorati Tags: homemade pancake mix,eggless pancake mix,eggless pancake mix recipe,how to make pancake mix,eggless pancake with wheat flour,wheat flour pancake recipe,pancake mix,pancake recipe

Continue Reading...

Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link.

We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color.

The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !

Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style

Cuisine: Karnataka

Category: Breakfast

Serves: 40

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rava / Idli sooji - 3 cups Urad dal - 1 cup (I used white, round urad dal) Water - to soak & grind Salt - as needed Cooking soda / baking soda - a pinch

HOW TO MAKE KARNATAKA IDLI RECIPE

1. Wash and soak idli rava in enough water for 1 to 3 hours.
2. Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
3. In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
4. Take the batter in a big vessel. Drain the excess water in soaked idli rava.
5. Squeeze it gently and add the idli rava to urad dal batter.
6. Mix both well. Ferment overnight. Batter will double in quantity.
7. Add salt, baking soda and mix well.
8. Steam water in idli pot. Pour idli batter in greased idli plate.
9. Steam it for 10 minutes till its cooked.
10. Remove the idli plate and rest for 2 minutes.
11. Scoop the idli and enjoy with sambar or chutney.

HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES

In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours. Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly. Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter. Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter. Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather. The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle. Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time.  Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !

Note

Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too. This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli. You cannot make dosa with this batter. Make sure idli batter consistency is not thick. It should be pourable like usual batter. You can refrigerate this batter and use up to one week.

Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !

Technorati Tags: Karnataka idli recipe,Karnataka style idli,Idli rava idli,idli using idli rava,how to make idli rava idli,Karnataka idli,Karnataka idli rava idli,rice rava idli

Continue Reading...

Pori Upma – Puffed Rice Upma Recipe

Pori upma/ puffed rice upma was in my try list for long time. I usually make kara pori and bhel puri at home. Recently my friend was telling me about this easy pori upma for breakfast.

 Last time when I went to Salem, I got a bag of puffed rice. As I wanted to empty the pack soon, I tried this pori upma for our breakfast yesterday. The best thing about this upma is it can be made in jiffy because the cooking time is very less. It tastes super soft like aval upma and flavorful too.

 For 2 persons, you need to use 5 cups of puffed rice. It shrinks as soon as we wash and add to upma. So this upma is the best way to finish off the leftover, excess puffed rice. If you have leftover puffed rice at home after the festivals like Ayudha poojai / Saraswathi pooja, you can try this upma. 

This recipe is ideal for bachelors and working women to whip up a quick breakfast or dinner. Ok, Lets see how to make this easy, yummy and quick pori upma recipe for instant breakfast.

Check out my other Bachelors recipes.

Pori upma recipe / puffed rice upma

Pori upma recipe / puffed rice upma for instant breakfast, snack and dinner

Cuisine: South Indian

Category: Breakfast

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Puffed rice / Arisi Pori / Mandakki - 5 cups Big onion - 1 (finely chopped) Turmeric powder - 1/4 tsp Green chilli - 1 (slit into two) Sambar powder or red chilli powder – 1 /2 tsp Coriander leaves - to garnish Lemon juice - few drops Salt - as needed Water - to wash the puffed rice To Temper Coconut oil or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Asafetida/ hing - 1/8 tsp Red chilli – 1(cut into two) Roasted peanuts – 2 tbsp

HOW TO MAKE PORI UPMA

1. Heat oil in a kadai. Temper mustard, urad, chana dal, roasted peanuts and curry leaves.
2. Saute onion, green chilli till transparent.
3. Add turmeric powder, sambar powder and salt.
4. Saute for a minute in low flame.
5. Wash the puffed rice and squeeze gently.
6. Now add the squeezed puffed rice.
7. Mix gently and cook till its heated. Switch off the flame.
8. Add lemon juice and mix gently. Serve hot !

PORI UPMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts and curry leaves. Add finely chopped onion, green chilli , red chilli. Saute till onion becomes transparent. Add turmeric powder, red chilli powder or sambar powder, salt. Saute for a minute in low flame without burning. Take puffed rice. Add water to cover it. Squeeze gently and add to the kadai. Toss gently to coat the masala. Cook till puffed rice is heated and reduced in quantity. Switch off the flame. Add lemon juice and garnish with coriander leaves. Enjoy hot for best taste.

Note

Puffed rice reduces in quantity after cooking. So you need to use minimum 2 cups for 1 person. For variations, you can skip sambar powder / red chilli powder and use slit green chillies. Do not add the pori without washing and squeezing the water. Puffed rice become chewy. For healthy options, you can saute finely chopped carrot, beans, potato and frozen peas till cooked and then add puffed rice.

Try this interesting pori upma with excess puffed rice at home. You will love it.

Technorati Tags: pori upma recipe,pori upma,puffed rice upma,puffed rice recipes,puffed rice,leftover pori recipes,leftover recipes,easy breakfast recipes,upma varieties

Continue Reading...

Pink Palada Payasam Recipe In Pressure Cooker

 Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special.

This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada.  In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 15 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.

Pink Palada Payasam Recipe

Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker

Cuisine: Kerala

Category: Sweet

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought ada - 1/4 cup Milk - 1/2 liter (use full fat milk) Sugar - 1/4 cup Sugar - 2 tbsp (to caramelize) Water - 1 tbsp (to caramelize sugar) Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)

HOW TO MAKE PINK PALADA PAYASAM

1. Wash the ada and soak in hot water for 30 minutes.
2. Wash the soaked ada in cold water and set aside.
3. In a pressure cooker, take milk and sugar. Let it start to roll boil.
4. Keep boiling the milk in low to medium flame.
5. In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
6. Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
7. Mix well and cover cook in low flame for 3 whistles.
8. Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.

PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES

Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside. In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame. Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently. Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada.  Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle. Pressure cook in low flame for 3 whistles. It takes nearly 10 to 15 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk.  Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed. Mix well & serve hot. Enjoy !

Note

Adjust the quantity of sugar based on your taste. Adding roasted cashew nuts is optional.

Enjoy this yummy, pink colored palada payasam at home for this Onam festival !

Technorati Tags: pink palada payasam,palada payasam rose colour in cooker,palada payasam,how to make pink palada payasam,palada payasam recipe,palada payasam with readymade ada,pink palada payasam recipe

Continue Reading...

How To Cook Kerala Matta Rice In Pressure Cooker

Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker.

One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food.

Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

Check out all my Kerala Recipes

How to cook Kerala Matta Rice in a pressure cooker

How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker

Cuisine: Kerala

Category: How to

Serves: 3

Prep time: 120 Minutes

Cook time: 30 Minutes

Total time: 150 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Kerala matta rice / Kerala red rice - 1/2 cup Water - 2.5 to 3 cups

HOW TO COOK KERALA MATTA RICE

1. Wash the matta rice thrice in water.
2. Soak in enough water for 2 to 4 hours or overnight.
3. Color of the rice turns pale white after soaking.
4. Drain the water and take the rice in a pressure cooker.
5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
6. Put the weight valve and lower the flame completely.
7. Cook for 5 whistles in low flame. Switch off the flame.
8. Open the cooker after the steam is released.
9. Strain the excess water through a colander.
10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
11. Serve the hot rice with sambar, theeyal or any non-veg curry.

KERALA MATTA RICE - STEP BY STEP PICTURES

Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night. Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker. Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle. Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes. Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel. You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy !

Note

Wash the rice thrice to remove the starch. Color of rice changes to pale white after soaking for few hours. Soaking is mandatory. Minimum one hour is necessary.

Enjoy this flavorful, healthy Kerala matta rice for your lunch and stay fit !

Technorati Tags: how to cook kerala rice,how to cook matta rice,how to cook vadi matta,matta rice,how to cook kerala matta rice in pressure cooker,matta rice in electric cooker,kerala matta rice,matta rice cooking,how to cook red rice,how to cook red rice in cooker matta rice

Continue Reading...

Orange Rasam Recipe – Orange Juice Rasam Recipe

Orange rasam recipe is one of the interesting and tasty rasam varieties. I buy Kamala orange or mosambi for Raksha as she loves both. But we all consume it as a fruit more than just drinking its juice. So I never had a chance to try recipes using orange juice. But this time, I reserved an orange to try out this rasam recipe and share in my space. I made it in a simple way just like my usual Tamilnadu style rasam. It tasted so good. I couldn’t spot any difference in taste but I could smell a nice orange flavor. We all loved it. Friend do try this easy, yummy orange juice rasam. You will love it too !
Check out my other Rasam varieties.

Orange rasam recipe / orange juice rasam

Orange juice rasam recipe

Cuisine: South Indian

Category: Rasam varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Orange - 1 OR Orange juice - 1/4 cup Tamarind - Small gooseberry size Ripe tomato - 1 Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed To grind Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Red chilli - 1 Methi seeds - 1/8 tsp Toor dal - 1/2 tsp To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1(optional) Coriander leaves - to garnish

HOW TO MAKE ORANGE RASAM

1. Take the extract from orange juice and set aside.
2. Wash and chop tomato. Powder all the ingredients given under “To powder”.
3. In a bowl, take 1 cup of water, chopped tomato, tamarind juice, turmeric and salt.
4. Let it boil for few minutes.
5. In a kadai, temper mustard, cumin, chilli. 
6. Add the ground rasam powder in the ghee. Saute well for a minute and add to boiling rasam.
7. Add 1/4 cup of water and boil the rasam in low flame till its frothy. Switch off the flame.
8. Add orange juice after the rasam turns warm. Garnish with coriander leaves.
9. Serve with plain rice adding few drops of ghee.

ORANGE RASAM RECIPE - STEP BY STEP PICTURES

Grind all the ingredients given under “ to grind” to a coarse powder. Set aside. Alternately you can dry roast the ingredients and then powder it. Slice orange into two and extract the juice from it. Keep it aside. In a bowl, take the chopped tomato, 1/4 cup tamarind extract, 1 cup water, salt, sugar and turmeric powder. Boil for few minutes.  In a small kadai, heat ghee. Temper mustard seeds, cumin seeds. Once it splutter, add rasam powder. Saute quickly in medium flame & add to boiling rasam. Add 1/4 cup more water , lower the flame & boil till frothy. Switch off the flame.  Let the rasam turns warm. Filter the orange juice & add to the rasam. Garnish with coriander leaves. Close with a lid & rest for sometime for the orange flavor to infuse. Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can add lemon juice instead of tamarind extract but you should add at the end. Do not boil after adding it. You can dry roast all the ingredients and then powder it instead of grinding it raw. You can add orange zest ( orange skin gratings) if you like. But I din't add it. Adjust the quantity of red chilli based on the tanginess of orange juice.

Yummy orange rasam is ready to serve with rice!

Technorati Tags: Orange rasam recipe,orange rasam,kamala orange rasam,rasam recipes,rasam recipe,rasam varieties,orange recipes,orange juice rasam,orange juice rasam recipe

Continue Reading...

Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti

Cuisine: South Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Tindora / Kovakkai - 25 nos Ripe tomato - 2 Red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed To roast and grind Coriander seeds - 1 tsp Sesame seeds - 2 tsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Roasted peanuts - 1/3 cup ( I used with skin) Grated coconut - 1 tbsp (optional) To temper Gingely oil – 3 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Cumin seeds – 1/2 tsp Curry leaves – Few Green chilli – 2 Big onion – 2 Ginger garlic paste – 1/2 tsp

HOW TO MAKE KOVAKKAI MASALA

1. Wash and slit kovakkai into . Set aside.
2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
7. Add gg paste and saute well. Add turmeric powder and chilli powder.
8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
10. Open the cooker after steam is released. Garnish with coriander leaves.
11. Serve hot with rice or roti.

KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES

Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way.  Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside. Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent. Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices. Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside. Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves. Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing. Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it. Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !

Technorati Tags: kovakkai masala,kovakkai masala kuzhambu,ivy gourd kuzhambu,tindora kuzhambu,tindora gravy for rice,ivy gourd gravy for rice,tindora recipes,ivy gourd recipes,Andhra dondakaya masala

Continue Reading...