Friday, 27 December 2013

Mullangi Keerai Poriyal | Radish Greens Stir Fry


Radish greens or Mullangi keerai or mooli ke patte - Like any other greens, radish greens are also packed with vitamins and minerals.  This is available in plenty during the winter season.  These leaves, unless they are fresh and tender, do taste a little bitter.  You can prepare quite a few dishes with these greens like kootu, poriyal, masiyal, radish greens rice, etc.

mullangi keerai

Here's the recipe to the poriyal:


Mullangi keerai poriyal


Wednesday, 25 December 2013

Miriyala Chaaru | Pepper Rasam | Milagu Rasam


Miriyalu in Telugu means black pepper and Chaaru means rasam.  Miriyala Charu is an essential part of a traditional Andhra meal.  This rasam/soup is prepared with tamarind and dal water, garlic pods and spices like black pepper and cumin seeds.  Try this highly aromatic rasam/soup and you will absolutely love it.


Miriyala Chaaru, Pepper rasam


Saturday, 14 December 2013

Menthi Kura Pappu | Methi Dal | Lentils With Fenugreek Leaves


Menthi Kura Pappu -- This flavorful n tasty dal from Andhra is prepared with fresh methi leaves and dal/lentils.  This one is a hot favorite with my family and it comes up in our menu at least twice a week.

There are quite a few dishes you can prepare with methi -- methi paratha, methi pulao, methi matar malai, menthi kura pachadi, methi fry, menthi kura pulusu, Aloo methi etc.

Methi leaves have very high iron content and good dietary fiber, so it is a good idea to include it in your diet at least once or twice a week, especially if you have kids.

Now here's the recipe for Menthi Kura Pappu..

Menthi kura pappu, methi dal


Tuesday, 12 November 2013

Idli Recipe | South Indian Idli | How To Make Soft Idlis


Idli or idly is a traditional and most loved breakfast in South Indian homes.  It is usually served with chutney, sambar or dry spice powder (idli milagai podi).   It is quite healthy as it is fermented and steamed.  Idli is a classic comfort food that you can have anytime, anywhere.


Idli, South Indian idli


Sunday, 10 November 2013

Tomato Chutney | Onion Tomato Chutney | Thakkali Chutney


Idlis, dosas and uthappams are part of regular breakfast items in any South Indian home.  Onion chutney, coconut chutney, peanut chutney, tomato chutney, Tomato-onion-coriander chutney are the common accompaniments that go with these breakfast dishes.

Am presenting here the recipe for Tomato chutney that I usually prepare.  This chutney is spicy, tangy and mildly sweet.  The chillies can be adjusted according to taste.


Tomato chutney, thakkali chutney


Saturday, 9 November 2013

Tamarind Rice | Puliyodharai | Puliyogare


Tamarind rice or puliyodharai is one of the popular traditional South Indian recipes.  It is quite delicious and flavorful, easy to prepare and is a complete meal by itself and doesn't require any sides/accompaniments.  Serves as a great travel food too.


Tamarind rice, puliyodharai


Sunday, 27 October 2013

Idli Sambar | Tiffin Sambar | Sambar for Idli Dosa


Sambar - one of the best side dishes for idly, dosa or even pongal.  This can be prepared either with or without vegetables.  Even though we prepare different chutneys as sides to idli or dosa, nothing can beat the combo of hot idlis and sambar.  Sambars prepared for idli or dosa should be a bit watery than the normal thick ones we make for rice.


Sambar for idli dosa, tiffin sambar



Thursday, 17 October 2013

Aloo Matar Dry Version | Potato With Peas Dry


Aloo Matar -- A spicy, flavorful Punjabi dish prepared with potatoes and peas.  I had already posted the gravy version quite a while back.. check out the recipe here.  The one I am presenting here is a more flavorful dry version and this one is preferred more by my family than the gravy version.  You can even add chaat masala (about 1/2 tsp) along with mango powder to further enhance the flavor.


Aloo matar dry, Aloo mattar


Sunday, 13 October 2013

Groundnut Rasam | Peanut Rasam | Peanut Pacchi Pulusu


Rasam/Chaaru or Saaru is a South Indian lentil soup prepared using tamarind as a base.  There are different varieties of rasam like tomato rasam, garlic rasam, pepper rasam, groundnut rasam, pepper-cumin-garlic rasam, etc.  I am presenting here the recipe for Groundnut rasam which is slightly different from the other rasams -- here groundnuts are used instead of lentils.

Groundnut/Peanut Rasam or chenigginjala rasam -- This is a unique tasty dish from the Rayalaseema region in Andhra.  Groundnuts feature in most of the dishes from this region.  This rasam is tangy, spicy and a wee bit sweet and tastes divine with plain hot rice.


Groundnut rasam, peanut rasam


Saturday, 12 October 2013

Bendakaya Vepudu | Bhindi Fry | Okra Stir Fry


Okra/Ladies finger/bhindi - There are umpteen ways to cook this veggie, but I love the stir fry version.  Even this simple stir fry has numerous variations -- onions and garlic, cumin and coriander powder, adding peanuts or peanut powder and cashew nuts, garlic and peanut powder, etc.  You can add or omit ingredients according to your choice and each ingredient used will give a different and unique taste to this same simple stir fry.

It tastes better if prepared with young and tender okra.

Bendakaya vepudu, Okra stir fry


Thursday, 3 October 2013

Carrot Talimpu | Carrot Turumu Talimpu | Grated Carrot Stir Fry


Carrot Talimpu or Carrot Turumu (grated) Talimpu is a simple and quick stir fry that is quite delicious and healthy too.  It takes less than 10 minutes to make this colorful & yummy stir fry.  I have used only carrots here, but you can add other veggies too, like cabbage or beans, and make this stir fry.


carrot talimpu, carrot turumu fry


Tuesday, 1 October 2013

Garlic Chutney | Poondu Chutney | Belluli Chutney


Garlic - the wonder spice/veggie - needs no introduction either as a flavoring agent in cooking or as a medicine.  It is packed with antioxidants, lowers cholesterol, is a blood purifier, regulates blood sugar, prevents heart disease and strokes, prevents cold, cough - the list is endless.

Garlic Chutney or lehsun ki chutney - There are many variations to this chutney.  The taste differs depending on the ingredients used - onions or tomatoes or tamarind, chillies etc.  The dry version is prepared without using water can be stored for a few weeks.  It tastes so yumm with paratha or plain hot rice and ghee.  The wet/watery version needs to be used immediately and tastes good with idli, dosa, uthappam.

Am presenting here the dry version.  Do try it.


Garlic Chutney, Lehsun Chutney


Wednesday, 25 September 2013

Aloo Posto | Potato Curry with Poppy Seeds


Aloo Posto/potatoes cooked with poppy seeds -- is a simple and very popular Bengali recipe.  The main ingredient here is the posto/poppy seeds (which is supposed to induce sleep if taken in large quantities).  This delicious dish is served as an accompaniment to Musuri'r dal with plain hot rice.


aloo posto, potato curry bengali


Sunday, 22 September 2013

Semiya Upma | Vermicelli Upma


Upma is a very popular breakfast dish in South India.  It is simple, easy and healthy one-dish meal which doesn't require any accompaniment.  There are varieties of upma - Rava/semolina upma, mamidikaya semiya upma, semiya upma, rice sevai upma, etc., and all taste equally good.

I have used vegetables to prepare this semiya upma, but you can prepare this without veggies.


Semiya upma, Vermicelli upma


Wednesday, 18 September 2013

Karivepaaku Podi | Karivepula Podi | Spiced Curry Leaves Powder


Curry leaves or karivepaaku is an essential ingredient in South Indian Cuisine.  It is mainly used in seasoning to enhance the flavor.

Karivepaaku, Karivepula


Karivepaaku Podi or karivepula podi or curry leaves powder -- prepared from fresh curry leaves and is rich in iron and protein -- a must-have in any kitchen.  A typical Andhra meal is incomplete without a podi.  It comes in handy when you are running short of time and need to fix a quick meal.  This nutritious podi has a shelf life of 2-3 months if stored in air-tight containers.


karivepaaku podi, curry leaves powder


Saturday, 14 September 2013

Luchi | How To Make Pooris The Bengali Way


Luchi is a deep-fried flatbread made of all purpose flour/maida that is typical of Bengali and oriya cuisine.  This is very similar to Poori - the only difference is, for poori, you use Atta/wheat flour. A breakfast with luchi and simple Aloo tarkari - a classic combo - will make the day for any Bengali.

Luchi generally is served with aloo bhaja/fry, cholaar dal, aloo dum, begun bhaja, paanch phoron aloo.


Luchi, How to make bengali poori


Tuesday, 10 September 2013

Aloo Paratha | Potato Stuffed Indian Flat Bread


Aloo paratha -- Indian bread stuffed with tasty potato mixture.  It is one of the most popular breakfast items throughout western, central and northern regions of India.  My inital efforts at trying to make this paratha used to end up in a total mess, the stuffing used to come out or the paratha used to stick to the rolling pin or the board.  With practice, things got better.

There are many variations to the stuffing mixture used.  I am sharing with you my version of the stuffing and how to prepare this tasty paratha.

Aloo paratha, potato stuffed flat bread


Tuesday, 27 August 2013

Roti/chapati | Indian Flat Bread | How To Make Soft Rotis


Rotis or flat breads, also called Chapati, are made from whole wheat flour and served with any vegetable dish or curries.  It is generally considered a North Indian dish, though it is made and available now in almost every part of India.


How to make roti, Indian flat bread


Sunday, 18 August 2013

Pudina Kobbari Pachadi | Mint and Coconut Chutney


Pudina Kobbari Pachadi -- This flavorful and delicious pachadi is very simple and easy to prepare and requires very few ingredients.  I prepare 2 versions of this pachadi - one for idli and dosa and another for rice.  I am presenting here the version which tastes awesome with idli and dosa.


pudina kobbari pachadi, mint chutney


Saturday, 17 August 2013

Palak Paneer | Spinach and Cottage Cheese


Another hot favorite, super healthy North Indian dish -- Palak Paneer.  This great combo of greens and cheese is packed with nutrients.  Its rich and creamy texture, flavor and taste makes it a delight to eat.  It is a great accompaniment with rotis, naan or plain hot rice.


palak paneer, spinach and cottage cheese



Friday, 16 August 2013

Mulai Keerai Poriyal | Thotakura Vepudu | Amaranth Leaves Stir Fry


Green leafy vegetables, as we all know, are a rich source of vitamins and minerals.  So it is good to include them in our diet at least thrice a week.

There are many ways to prepare greens - poriyal/talimpu, pappu/kootu or sambar, masiyal, etc.  I have prepared a poriyal/talimpu here using Mulai keerai (also called thotakura in telugu or Amaranth leaves in English).  Both the leaves and tender stems of the plant can be used to prepare this poriyal.

I have used mulai keerai here, but this poriyal can be prepared with any greens of your choice.

This is a healthy and tasty side dish for rasam, sambar or just plain hot rice and ghee.


mulai keerai poriyal, thotakura vepudu


Thursday, 15 August 2013

Aloo Gobi | Potato-Cauliflower Curry | Aloo Gobi Masala


 Aloo Gobi is a popular spicy and flavorful dish made with potatoes and cauliflower.  It is finger-licking delicious and goes very well with rotis, naan, phulkas or any pulao.


aloo gobi, potato-cauliflower curry


Monday, 29 July 2013

Masala Aloo | Spicy Potato Masala


Aloo -- now, who doesn't love them? Masala aloo is a mouthwatering, delicious, flavorful dish served as an accompaniment or side to pulaos, roti or even rice.  Try out this fantastic aromatic dish.. it will leave you asking for more..

 
masala aloo, spicy potato masala

Friday, 14 June 2013

Pui Saag er Chorchori | Basella Curry | Malabar Spinach with Vegetables


Chorchori or charchari is a typical bengali dish prepared with 4 or 5 veggies.  It is not very spicy and the flavors of the different veggies in it is absolutely lovely.  I particularly love the chorchori with pui or palak saag in it.  It is a great way to add greens in your diet.

Pui saag is also called Basella or Malabar SpinachPui Saag er chorchori can be cooked with fish also, but here am sharing with you all the vegetarian version.


pui saag er chorchori, basella curry


Thursday, 18 April 2013

Channa Masala | Chole Masala


Chana masala, also known as chole masala is a popular Punjabi dish prepared with Kabuli channa (also called chickpeas, chole or garbanzo beans).  It is generally served with bhatura, but it tastes divine with rotis and pooris too.

Every family has its own version of channa masala.  Here is mine..


channa masala, chole masala

Wednesday, 3 April 2013

Mamidikaya Pulihora | Raw Mango Rice | Mavinakayi Chitranna


Mamidikaya Pulihora or Mango rice - a simple and delicious quick rice recipe made with raw mango and tempered with spices.  This is very similar to lemon rice.  If lemon rice is one of your favs, you will love this one too. I am a fan of all quick rice varieties from South India - Lemon rice, Tomato rice/pulao, Puliyodharai, Coconut rice to name a few.  These come in handy when you are running short of time as they are simple and do not require too many ingredients, plus they taste yummm too.


mamidikaya pulihora, raw mango rice


Wednesday, 27 March 2013

Begun Bhaja | Aubergine Fry | Bengali Style Fried Eggplants


Brinjal or eggplant is called Begun in Bengali and Bhaja means Fry.  Begun Bhaja or Fried Eggplant is a very simple Bengali dish, which does not require any spices other than turmeric and a little salt.  It is part of daily menu in most Bengali homes and is usually served with rice and dal, paratha or luchi.


begun bhaja, brinjal fry


Thursday, 28 February 2013

Rasam Powder | Rasam Podi Recipe


Rasam or Chaaru or Saaru is a South Indian soup made with tamarind juice and spices.  Though a soup, it is part of the main course of meals and is taken mixed with rice.  So any South Indian meal is incomplete without Rasam.  Now, heres the recipe for one of the main ingredients to prepare rasam -- the rasam powder.


rasam powder, rasam podi


Tuesday, 19 February 2013

Vankaya Pachadi | Brinjal Chutney | Kathirikkai Thogayal


Andhra is very well known for its Pachadis, podis and pickles, which are part of their everyday meal.  I am presenting here one of their popular pachadis - Vankaya Pachadi or brinjal chutney.  It is quite easy to prepare and takes very less time.  This side dish can be taken with rice, roti and even dosa and idli too.  I prefer it with hot rice and ghee, tastes awesome.


vankaya pachadi, brinjal chutney


Monday, 11 February 2013

Medu Vada | Urad Dal Vada | Uddina Vada


Medu vada or ulundu vadai is a traditional South Indian delicacy.  It is made with urad dal/lentils and is a deep fried snack.  Medu vada is generally served along with fried coconut chutney or Sambar.  You need to be careful while grinding the batter - It should be ground with little or no water to make a soft dough.  It should not be runny.  The consistency of the batter will determine how soft the vadas will be.

Medu vada, when paired with sambar and coconut chutney, is an excellent breakfast item too.

So here is how you make the Medu Vada ...


medu vada, urad dal vada


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