Mint Masala Buttermilk/Lassi

Lassi/ Moru/ buttermilk is a very common thirst quencher/heat buster in India.Its the end of September and I can't believe the heat. I just want to go and dunk my head in a bucket of cold water. This cool lassi would do a great deal to cool your body. In south india, moru is even served as an accompaniment in the veg thaali ( meals).

To make one glass full

Half cup of thick yogurt
One tiny piece of Ginger chopped
Few sprigs of mint
Green chilli 1/4 of one big one ( I do not like it too spicy)

Salt to taste
Water half cup

• Blend all the above and serve in a tall glass.

• Serve chilled or normal temperature.

Mint Masala Buttermilk/Lassi

Lassi/ Moru/ buttermilk is a very common thirst quencher/heat buster in India.Its the end of September and I can't believe the heat. I just want to go and dunk my head in a bucket of cold water. This cool lassi would do a great deal to cool your body. In south india, moru is even served as an accompaniment in the veg thaali ( meals).

Idli Molaga Podi

Lazy to make chutney for breakfast...then this podi(powder) is the saviour!My LM loves this...dosa and idli are side dishes for her..its the podi that she wants :) Its also healthy in a way as its mainly lentils' mixed -roasted and powdered with spices.

There are many variations to this podi but we make this basic simple one at home.

You need

Kadala parupu/Bengal Gram lentils 1 measure

Urad dal/white lentils 1 measure

Peeled Garlic pods 8-10(you can add more)

Dried red chillies 5( as per your spice requirement)

Curry leaves 3 4 sprigs

Asoefetida a generous pinch

Cumin seeds 1 tsp

Salt to taste

Sesame seed oil 1 tablespoon

• In a heavy based pan, dry roast the lentils/dals.Set aside to cool.
• Next add the sesame seed oil and once it heats, add the garlic,cumin seeds,curry leaves and red chillies.( add one by one and set it aside to cool)
• Once all the lentils and spices have cooled down, add the salt and powder it in the blender.
• Serve with idlis or dosas.You need to mix the podi with sesame oil and serve.

I had posted the fried idlis recipe sometime back.I recently tried a tiny addition to the fried idlis and tasted good.I added this podi to the fried idlis at the result was pleasing!

•  Enjoy your idlis with tasty podi!

Idli Molaga Podi

Lazy to make chutney for breakfast...then this podi(powder) is the saviour!My LM loves this...dosa and idli are side dishes for her..its the podi that she wants :) Its also healthy in a way as its mainly lentils' mixed -roasted and powdered with spices.

There are many variations to this podi but we make this basic simple one at home.

Dhokla

This delicious snack is the trademark of Gujarati food :) and its not only healthy but tasty too.Dhokla makes a wonderful snack and also a great breakfast!

I like/make this dish for a number of reasons : its easy and quick to make, healthy (as its steamed), tasty :) ..
I make dhoklas for breakfast or as a snack.I've some fellow bloggers make a number of variations.This is the basic one i guess and one which i have made often.

You need
Besan/bengal gram flour 1 cup
Sour Curd 1/2 cup
Ginger garlic paste 1/2 tsp (optional)
Green chilli paste 1/2 tsp (optional)
Salt 1 tsp
Turmeric powder 1/4tsp
Sugar 1 tsp
Oil 1 tablespoon
lime juice 1/2 tsp
Water 1/2 cup

Just before you pour into the vessel you steam, add 1tsp fruit salt(Eno)/ baking powder

For the tempering :


Oil 2 tablespoons
Mustard seeds 1 tsp
White lentils/urad dal 1tsp
Cumin seeds 1 tsp
Curry leaves chopped finely a handful
Cilantro chopped finely a generous amount
Coconut scrapped 1 tablespoon(optional)

• Mix the all the above ingredients (Except eno like i have mentioned above) into a nice runny batter and let it sit for some time.
• Do the tempering and keep it aside.
• Get the vessel in which you want to pour the batter and steam.We have to use a bigger vessel in which you pour water and into which you put the smaller vessel with the dhokla batter to steam.Its better to cover the smaller vessel before you steam or else the steam will trickle into the dhokla.
• Steam the dhoklas for about 18 minutes until its completely done.Check if the centre is done with a knife/skewer.
• Once the dhoklas are steamed, cut them into squares or desired shapes.
• Now pour the tempering on to it.

• Serve with green chutney :)

Dhokla

This delicious snack is the trademark of Gujarati food :) and its not only healthy but tasty too.Dhokla makes a wonderful snack and also a great breakfast!

Banana Dumplings /Paniyarams

We call this snack - paniyarams in our homes but I think it has other nicks like appams, banana kuzhi paniyarams.To make the kuzhi paniyarams you would need the kuzhi-paniyaram-chatti(vessel) to make it in.This snack is so easy to make and can be made anytime for tea!

There are 2 versions i make this sweet snack in.I'll list both below.

To make 12-15 paniyarams, you need 
(Easier/quicker version)
Banana (cavendish) 1 over ripe one
All purpose flour 4 table spoons
Salt a pinch
Sugar 2 table spoons(or as much as you need)
Water about a few table spoons( to mix the flour well)
Baking soda a pinch(optional)
Cardamom powder 1/4 tsp(optional)[the banana flavor is good enough]
Oil to deep fry

• In a mixing bowl, mash the banana with a fork smoothly without any lumps, then add the remaining  ingredients and mix it into a nice smooth batter.
• Heat the oil to deep fry, wet a teaspoon in some water and take a spoonful of the batter and drop it into the oil.
• Deep fry until golden brown.

 If you have a little extra time in hand, you are welcome to try this method.Here, you need all of the above ingredients and substitute the sugar with jaggery syrup(as much sweet as you need), also in addition add scrapped/tiny chopped coconut.Everything else remains the same.Banana and jaggery make a yummy combination!

This makes an awesome teatime snack :) happy snacking!

I'm sending this recipe to Anyone can cook series 34.

Sent this recipe to Ramya's ABC event

Banana Dumplings /Paniyarams

We call this snack - paniyarams in our homes but I think it has other nicks like appams, banana kuzhi paniyarams.To make the kuzhi paniyarams you would need the kuzhi-paniyaram-chatti(vessel) to make it in.This snack is so easy to make and can be made anytime for tea!

There are 2 versions i make this sweet snack in.I'll list both below.

To make 12-15 paniyarams, you need 
(Easier/quicker version)
Banana (cavendish) 1 over ripe one
All purpose flour 4 table spoons
Salt a pinch
Sugar 2 table spoons(or as much as you need)
Water about a few table spoons( to mix the flour well)
Baking soda a pinch(optional)
Cardamom powder 1/4 tsp(optional)[the banana flavor is good enough]
Oil to deep fry

• In a mixing bowl, mash the banana with a fork smoothly without any lumps, then add the remaining  ingredients and mix it into a nice smooth batter.
• Heat the oil to deep fry, wet a teaspoon in some water and take a spoonful of the batter and drop it into the oil.
• Deep fry until golden brown.

 If you have a little extra time in hand, you are welcome to try this method.Here, you need all of the above ingredients and substitute the sugar with jaggery syrup(as much sweet as you need), also in addition add scrapped/tiny chopped coconut.Everything else remains the same.Banana and jaggery make a yummy combination!

This makes an awesome teatime snack :) happy snacking!

I'm sending this recipe to Anyone can cook series 34.

Sent this recipe to Ramya's ABC event

Whole Green moong curry for "LIFE IS GREEN"

This is a very easy dish to make and I make it quite often especially when my mind runs out of dinner ideas.Everyone is making a conscious effort to eat healthy,so it is a welcome idea to have pulses in your daily diet :)
Green moong/mung beans/sirupayir is easy and quick to cook as compared to the other dried pulses which need to be soaked over night or for atleast a few hours!

Preparation time : 40 minutes
Serves 2 persons generously


You need
Green moong soaked for half hour 1 cup
Oil 2 tablespoons
Garam masala whole(cardamoms, cinnamon, bay leaf, cloves) 3 of each
Onion 1 large chopped finely
Tomato 2 medium chopped finely
Ginger garlic paste 1 and half tsp
Green Chilli 1 no. slit lengthwise at the top
Garam powder 1 tsp
Dhaniya powder 1/2tsp
Sambar powder 1 tsp
Salt to taste
Water as required to pressure cook the moong beans
Cilantro/Coriander leaves chopped

• In a pressure cooker, cook the whole moong until soft with a little salt to taste.This will take about 15 minutes.
• In a saucepan, heat oil, add the whole garam masala, once that splutters, add the onions.Fry them until soft.
• Next add the ginger garlic paste and tomatos along with the green chillies.
• Once the tomato mashes(to quicken this mashing add a half tsp of salt and cover the vessel) add the masala powders and fry well until oil leaves the sides.
• Next add the cooked green moong beans and add as much water as you need and salt to taste.
• Cover and cook until the moong has cooked well in the masala gravy.
• Garnish with chopped cilantro.
• Serve hot with hot puris or chapathis.

This recipe goes to the  Life is green Event.

Whole Green moong curry for "LIFE IS GREEN"

This is a very easy dish to make and I make it quite often especially when my mind runs out of dinner ideas.Everyone is making a conscious effort to eat healthy,so it is a welcome idea to have pulses in your daily diet :)
Green moong/mung beans/sirupayir is easy and quick to cook as compared to the other dried pulses which need to be soaked over night or for atleast a few hours!

Preparation time : 40 minutes
Serves 2 persons generously


You need
Green moong soaked for half hour 1 cup
Oil 2 tablespoons
Garam masala whole(cardamoms, cinnamon, bay leaf, cloves) 3 of each
Onion 1 large chopped finely
Tomato 2 medium chopped finely
Ginger garlic paste 1 and half tsp
Green Chilli 1 no. slit lengthwise at the top
Garam powder 1 tsp
Dhaniya powder 1/2tsp
Sambar powder 1 tsp
Salt to taste
Water as required to pressure cook the moong beans
Cilantro/Coriander leaves chopped

• In a pressure cooker, cook the whole moong until soft with a little salt to taste.This will take about 15 minutes.
• In a saucepan, heat oil, add the whole garam masala, once that splutters, add the onions.Fry them until soft.
• Next add the ginger garlic paste and tomatos along with the green chillies.
• Once the tomato mashes(to quicken this mashing add a half tsp of salt and cover the vessel) add the masala powders and fry well until oil leaves the sides.
• Next add the cooked green moong beans and add as much water as you need and salt to taste.
• Cover and cook until the moong has cooked well in the masala gravy.
• Garnish with chopped cilantro.
• Serve hot with hot puris or chapathis.

This recipe goes to the  Life is green Event.

Chicken filling for Crepes

V had got some ready made crepes from his travel trip this time.And I was wondering how to experiment with it, with my imagination running wild.I looked up a few sites and finally decided on this one.

To make this filling for 4 crepes, you need

Chicken breasts/thighs (cooked with salt and pepper and shredded) a bowl full
Capsicum 1 small chopped finely
Onions 1 medium chopped finely
Corn kernels half cup full
Tomato 1 medium chopped finely
Cream Cheese 1 tablespoon
Garlic 3 pods crushed/grated
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Chilli powder 1/2 tsp
Green Chilli sauce 1tsp
Lime juice 1tsp
Oil/butter 2 tablespoons
Crepes 4

• Heat the oil in a sauce pan, add the grated garlic to the oil and immediately add the onions and let it fry until translucent.
• Next add the corn and capsicum and they need to be fried until soft.
• Add the spices cumin,pepper,salt,chilli powders and let the vegetables cook in it.
• Add the chicken and fry well until blended well.Add the green chilli sauce.Add the tomatoes lastly and stir well.
• Add the cheese and turn off the heat.stir well so the cheese will melt and form a thick coating over the rest of the ingredients.

• Heat a pan, toast the crepes for about a few seconds on each side.Serve with the a few spoonfuls of stuffing :) and add tomato sauce if you like :)

Chicken filling for Crepes

V had got some ready made crepes from his travel trip this time.And I was wondering how to experiment with it, with my imagination running wild.I looked up a few sites and finally decided on this one.

To make this filling for 4 crepes, you need

Chicken breasts/thighs (cooked with salt and pepper and shredded) a bowl full
Capsicum 1 small chopped finely
Onions 1 medium chopped finely
Corn kernels half cup full
Tomato 1 medium chopped finely
Cream Cheese 1 tablespoon
Garlic 3 pods crushed/grated
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Chilli powder 1/2 tsp
Green Chilli sauce 1tsp
Lime juice 1tsp
Oil/butter 2 tablespoons
Crepes 4

• Heat the oil in a sauce pan, add the grated garlic to the oil and immediately add the onions and let it fry until translucent.
• Next add the corn and capsicum and they need to be fried until soft.
• Add the spices cumin,pepper,salt,chilli powders and let the vegetables cook in it.
• Add the chicken and fry well until blended well.Add the green chilli sauce.Add the tomatoes lastly and stir well.
• Add the cheese and turn off the heat.stir well so the cheese will melt and form a thick coating over the rest of the ingredients.

• Heat a pan, toast the crepes for about a few seconds on each side.Serve with the a few spoonfuls of stuffing :) and add tomato sauce if you like :)

Avial

I wanted to make an Onam post, its a few days post Onam now.Anyway I had known to make this dish.Its a popular south indian dish, and since we are geographically closer to Kerala many dishes make their way to our menus too.Avial is a mixture of vegetables, many shops have specially packed 'avial' vegetables during Onam.Mostly stiffer vegetables are used in this dish.

To make this dish,you need

Vegetables a little of each (beans, carrots, elephant yam, ash gourd, yellow pumpkin, drumsticks(murungakka) and cluster beans) chopped it into longer pieces.
Turmeric powder a pinch
Salt to taste
Yogurt/Curd 1 tablespoon

Make a paste of the following:
Coconut 2 tablespoon
Cumin seeds 1 tsp
Garlic 2 pods
Baby/sambar onions 4
Green chillies 2 nos(as per your spice tolerance)

To temper:
Coconut oil 2 tablepoons
Mustard seeds 1 tsp
Curry leaves few
Baby onions 2 chopped finely


-You would need to cook the vegetables in a little water with salt (which take longer to cook separately and the one ones which cook sooner separately )and then mix them all together.
- Add the turmeric powder, and the coconut paste into the mixed vegetables.Cook until all the vegetables are cooked soft.
- Add the yogurt to the avial.Now do the tempering and add to the avial.
- Serve the avial with steamed rice and sambar :)

Sending this to A girl's Diary event : The kerala Kitchen 

Avial

I wanted to make an Onam post, its a few days post Onam now.Anyway I had known to make this dish.Its a popular south indian dish, and since we are geographically closer to Kerala many dishes make their way to our menus too.Avial is a mixture of vegetables, many shops have specially packed 'avial' vegetables during Onam.Mostly stiffer vegetables are used in this dish.

Happy Onam :)

Wishing all my precious readers and bloggers A very Happy Onam!

Happy Onam :)

Wishing all my precious readers and bloggers A very Happy Onam!

Pepper Rasam

This is what should be called comfort food :) I can have this all day everyday!Its a soup prepared with a tamarind base.There are many versions of rasams prepared but this pepper rasam should be the most prevalent.In most south indian meals, course would follow a sambar, rasam and curd rice pattern accompanied with vegetarian side dishes.

To make this rasam,do the following preliminary steps:

You would need to coarsely grind the following:
*{Pepper corns 1/2 tspn
   Cumin seeds 1/2 tsp
   Garlic 5 pods (i do no peel)
   Coriander/dhaniya seeds 1 tsp(optional)
   Dried red chillies 1(optional) }*

Puree one large tomato and soak one lime sized ball of tamarind in 1/2 a cup of water.

To temper
 Oil 1 tablespoon
 Mustard seeds 1tsp
 Curry leaves few
 Dried red chillies 2
 Asoefetida a pinch

Coriander/cilantro leaves to garnish

- Once you've done the preliminary steps.Take a saucepan/kadai, add the oil, once its hot add the tempering.Once the mustard and curry leaves splutter, add the dry pepper and garlic powder(*), fry for a minute (be careful it will burn soon).Add the asoefetida now.
- Now add the ground tomato paste and fry it until the raw tomato paste goes away.Add the tamarind water and let it boil.

- Add salt to taste and add enough water to make it like a soup(maybe a cup or more).Let this broth boil.
- Garnish with cilantro leaves :) Serve hot with rice :) or try the way I love it...have rasam rice with fried fish or chicken : yum yum :)

Pepper Rasam

This is what should be called comfort food :) I can have this all day everyday!Its a soup prepared with a tamarind base.There are many versions of rasams prepared but this pepper rasam should be the most prevalent.In most south indian meals, course would follow a sambar, rasam and curd rice pattern accompanied with vegetarian side dishes.

To make this rasam,do the following preliminary steps:

You would need to coarsely grind the following:
*{Pepper corns 1/2 tspn
   Cumin seeds 1/2 tsp
   Garlic 5 pods (i do no peel)
   Coriander/dhaniya seeds 1 tsp(optional)
   Dried red chillies 1(optional) }*

Puree one large tomato and soak one lime sized ball of tamarind in 1/2 a cup of water.

To temper
 Oil 1 tablespoon
 Mustard seeds 1tsp
 Curry leaves few
 Dried red chillies 2
 Asoefetida a pinch

Coriander/cilantro leaves to garnish

- Once you've done the preliminary steps.Take a saucepan/kadai, add the oil, once its hot add the tempering.Once the mustard and curry leaves splutter, add the dry pepper and garlic powder(*), fry for a minute (be careful it will burn soon).Add the asoefetida now.
- Now add the ground tomato paste and fry it until the raw tomato paste goes away.Add the tamarind water and let it boil.

- Add salt to taste and add enough water to make it like a soup(maybe a cup or more).Let this broth boil.
- Garnish with cilantro leaves :) Serve hot with rice :) or try the way I love it...have rasam rice with fried fish or chicken : yum yum :)

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :)