Monday, April 29, 2019

Green Peas Sundal | Pachai Pattani Sundal | Navaratri Sundal Recipes

Green peas Sundal or Pachai Pattani Sundal is one of the healthy and tasty recipe prepared on all special festivals. This is offered to the Goddess as neiveidyam on Navaratri festival. This is prepared as prasadam and given to the guests for Navarathri Golu. This can also be prepared as a healthy evening snack because it is rich in proteins. Good for growing kids and even for diabetic patients if they avoid coconut here in this recipe.

Tastes Yummy with Kovil Puliyodharai

Click here for more Navarathri Festival Recipes

Ingredients for making Green Peas Sundal

1 cup Green Peas
2 red Chillies
1/2 cup Grated Coconut
1/2 cup Raw mango
A sprig of Curry leaves
A pinch hing
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Salt as Needed.

Method for making Green Peas Sundal

  1. Wash and soak the Green Peas in water overnight or for 6 to 8 hours.
  2. Pressure cook the Green Peas with little salt till it becomes soft. Allow 2 to 3 whistles in cooker.
  3. Heat the oil in a pan, splutter the mustard seeds, add hing, curry leaves, finely chopped raw mango and red chillies and saute well, then add the grated coconut and saute well.
  4. Next add the cooked Green Peas and mix well with the fried contents.
  5. The delicious and yummy Green Peas sundal is ready to be served for guests.
Variation: You can also replace raw mango with grated carrot.

Wednesday, April 17, 2019

Instant aval idli recipe | Aval Idli without fermentation | Soft Poha idli

Aval Idli / Poha idli is one of the easiest to make breakfast recipes which is easily digestible and good for kids and elderly people. Here in this recipe aval is soaked in curd and prepared with some more ingredients. This does not need fermentation and thus can be made within minutes.

Ingredients for making Aval Idli

1 cup Ketti aval/poha
2 cup curd
1 1/2 cup idli rava
A pinch of baking soda
Salt as needed
Oil for greasing the idli plates

Instructions for making instant poha idli or aval idli

1. Take aval in a wide bottomed container. Add 2 cups of curd and mix well.

2. Allow this to stand for 5 minutes till the aval absorbs the curd.

3. Now grind this by adding little water till it becomes fluffy.

4. Transfer this to a container and add in idli rava. Mix  the batter well you can use your hands to give a quick mix.

5. Add in required water and mix till you get an idli batter consistency.

6. Be careful while adding water because too much water will yield flat idlis.

7. Add in salt and allow the batter to rest for 10 - 15 minutes.

8. Grease the idli plates with oil and drop the batter to the idli moulds.

9. Steam it for 10 - 12 minutes.

Serve it with spicy coconut chutney or sambar.

Visit the below link to view more recipes

Thursday, April 11, 2019

Cauliflower Pepper Fry - Chettinad Cauliflower Milagu Pirattal - Gobi Pepper Stir fry Recipe

Cauliflower Pepper fry is one of the famous Chettinad Recipe which can be taken with rice, chappathi, poori or even dosa. This is a dry Sabzi which is made using freshly ground spice powder. The taste and aroma is enhanced by the addition of pepper and other spice powders. Try this simple Curry recipe and enjoy.

Ingredients for making Cauliflower Pepper fry

To dry roast and grind
  •    Fennel seeds / Sombu - 2 tsp.
  •    A sprig of curry leaves
  •    Grated coconut - 1 tbsp.
  •    Black pepper - 2 tsp.
  •     Cinnamon - small piece
  •     Anise star - 1
Other Ingredients

  •    Cauliflower florets - 1 cup
  •    cumin seeds - 1 tsp.
  •    Mustard seeds - 1 tsp.
  •    Garlic cloves - 8 nos.
  •    Onions - 1 
  •    Tomatoes - 2 nos.
  •     Green chilli - 1 no.
  •    Salt as required
  •    Coriander leaves to garnish
  •    Oil as required

Method for making Cauliflower Pepper Fry

 1. Dry roast and grind the contents given under to grind to a fine powder.

 2. Add the cauliflower florets to boiling water and allow it to boil for 5 minutes to remove all the impurities. Remove from water and keep aside.

3. Heat oil in a kadai, splutter the mustard seeds and cumin seeds, add the chopped onions, curry leaves, slit green chilly and crushed garlic and saute well.

4. Add the finely chopped tomatoes and saute till it becomes mushy.

5. Now add the cauliflower florets and mix well. Allow this to stand for 2 minutes and then add the ground powder, saute well and add 1/2 cup of water and cook in low flame for 10 to 15 minutes.

Garnish with coriander leaves and serve with rice or roti.

Related Posts

Cauliflower Pepper Gravy

Gobi 65

Tuesday, April 2, 2019

Karunai Kizhangu Chops in Kalyana Veetu Style - Yam Chops / Sennai Kizhangu fry tossed with Spicy Masalas

Karunai Kizhangu Varuval / Yam Chops is one of the easiest to make South Indian Varuval / Fry varieties which goes well with Sambhar, Paruppu Keerai, Rasam or any Variety rice. Read the recipe to know how to get the crispy soft Karunai Kizhangu Chops.

Health Benfits of karunai kizhangu / Elephant Yam

1. Reduces cholesterol levels in blood.
2. Acts as an anticoagulant.
3. Increases the estrogen level in women.
4. Good antioxidant.
5. Good for patients suffering from acute rheumatism.
6. Relieves from constipation
7. Cures Hypertension.
8. Used for treating Piles.
9. Low glycemic index
10. Good source of potassium, magnesium and phosphorus.

Ingredients for making Karunai Kizhangu Varuval in Kalyana Veetu Style

Yam / Karunai Kizhanghu - 250 gms
Turmeric - 2 pinches
Oil as required.
Rice flour - 2 tsp. (optional)
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Tamarind pulp - 1 tbsp.
Salt as required.
A sprig of curry leaves
Mustard seeds - 1 tsp.

To grind
Seeragam / Jeera - 1 tsp.
Garlic - 8 to 10

Method for making Yam Fry 

1. Wash the yam peel of the outer thick soil layer. Then slice them into thin square or
rectangle pieces. Wash the slices once more in water.

2. Boil water in a wide vessel or kadai add the yam slices with the required salt, little tamarind pulp and pinch of turmeric powder.

3. Allow this to stand for 5 to 10 minutes or till the yam slices become soft and pliable.

4. Remove this slices from water and discard the water.

5. Take the karunai kizhangu slices in a bowl and add the ground mixture, chilli powder, coriander powder and rice flour. Mix and coat them on the slices and set aside for 10 minutes.

6. Heat oil in a kadai, splutter the mustard seeds, add the curry leaves and add the slices of yam about 8 to 10 pieces in a batch and fry in medium flame until crisp.Add oil around if necessary.

7. Remove from the kadai and serve this with any variety rice or sambar or rasam.

More Spicy Varuval Recipes

Chettinad Vazhakkai Varuval

Potato Roast

Seppankizhangu Varuval 

Saturday, March 30, 2019

Nellai Karupatti Ghee Mysore Pak - Mysore Pak using Palm Jaggery - Healthy Delicious Festival Sweet Recipe

Karupatti or palm jaggery is one of the healthy alternative for sugar which can be used even for coffee or tea. Palm Jaggery has got a low glycemic index when compared to sugar. It is healthy when white sugar is unhealthy. Nowadays we can see lots of karupatti sweets in shops. Try this new karupatti mysore pak and celebrate your festival by making something healthy.

Click here for more sweet recipes 

Ingredients for making Karupatti Mysorepak

Karupatti/Palm jaggery - 1 cup
Gram flour/Besan - 1/2 cup
Ghee - 3/4 cup

Method for making Karupatti Mysorepak

1. Heat little ghee in a kadai when it melts add the gram flour and fry until the raw smell leaves.

2. Melt 1/2 cup of ghee and mix the gram flour.

3. Break the karupatti into small pieces, you can also get powdered karupatti in shops. Add 1/2 cup of water and heat till it dissolves completely. Now strain of the impurities using a filter.

4. Once again heat the karupatti or palm jaggery mixture again till it reaches one string consistency.

5. Now simmer the flame and gradually add the besan ghee mixture to it with continuous stirring.

6. After you get a thick consistency add the remaining ghee.

7. When the mixture becomes frothy and leaves the sides of the pan switch of the flame.

8. Pour this to a greased pan or plate. Alaways use only ghee for greasing.

9. Flatten using a ladle and allow it to cool.

10. Once it cools just cut into desired shapes.

Now healthy and tasty Karupatti mysore pak is ready to be served.

Coconut Chutney with Red Chillies - Red Chilli Coconut Chutney - Idli Dosa Side dish Recipe

Red Coconut Chutney or Thengai Chutney with Red chillies is one of the easy to make chutney recipes for the traditional tiffin items like Dosai, idli, pongal, Vada, etc. Here we have used red chillies and garlic along with coconut. Try this recipe to get the  authentic traditional taste.

Click here for more Idli dosa Side dish 

Ingredients for making Red Coconut Chutney

To grind:
Grated Fresh Coconut - 1 cup
Pottu Kadalai / Fried gram - 1/2 cup
Red Chillies - 3
Garlic - 3 pieces
Salt to taste
Water as needed

For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp.
Broken urad dal - 1 tsp.
A sprig of Curry Leaves.

Method for making Coconut Chutney

1. Grind all the given ingredients in a mixie by adding enough water.

2. Pour this into a small bowl and add water to get the required consistency.

3. Heat oil in a kadai splutter the mustard seeds and then add urad dal when the dal turns brown add the curry leaves.

4. Add this to the chutney and stir well.

Check out another variation of coconut chutney below

Hotel Style Coconut Chutney

Spicy Coconut Garlic Chutney

Friday, March 22, 2019

Carrot Peas Poriyal - Carrot Poriyal / Carrot Stir Fry Recipe

Carrot poriyal is one of the healthy side dish recipe made by mixing the chopped carrots in little spices. This can be made easily within 5 to 10 minutes when the carrot is chopped ready. Here in my recipe I have added fresh green peas and moong dal which increases the flavor and aroma. If you want you can add grated coconut.

Ingredients needed for making Carrot Peas Poriyal

Carrot - 5 nos.
Fresh green peas - 1 cup
Onions - 1 no.
Moong dal - 1 tbsp
A sprig of curry leaves.
Red chilli - 2 nos.
Mustard seeds - 1 tsp.
Split Urad dal - 1 tsp.
A pinch of turmeric powder
Salt as needed
Grated Coconut - 1 tbsp. (optional)

Method for making Carrot Peas Poriyal

1. Peel the skin of the carrots and chop them into fine pieces.
2. Chop the onions into fine pieces.
3. Heat oil in a kadai splutter the mustard seeds and add the urad dal. When the dal turns golden brown add the onions and curry leaves. Saute well.
4. Add the chopped carrots, peas and the moong dal and saute well for 5 minutes.
5. Add the required amount of salt, turmeric powder and sprinkle 1/3 cup of water and close with a lid.
6. Allow this to cook for 5 minutes.

Now the Carrot Peas Poriyal is ready to be served with sambar, Kaara kuzhambu or rasam.

Note: Always add little amount of water to retain the color of the vegetable.

Tuesday, March 19, 2019

Bread Gulab Jamun - Easy to make Diwali Sweet Recipe

Bread Gulab Jamun is one of the delicious easy to make Indian Sweet recipe made using bread and milk. This can be done very easily and will be loved by the kids. Try this yummy sweet recipe and enjoy.

Click here to view Sweet Recipes

Ingredients needed for Bread Gulab Jamun

10 bread pieces
1/2 cup milk
Oil for frying
1 cup sugar
1/2 cup water
1/2 tsp cardamom powder

Preparation of Bread Gulab Jamun

Method to prepare sugar syrup 

Take a heavy bottomed vessel and mix sugar and water. Bring this to boil and stir until the sugar dissolves completely and the syrup becomes thick. Avoid boiling too much. Keep it aside.

Method to prepare Bread Jamuns

1. Cut the sides of the breads and grind them to a fine powder in a mixie.

2. Add the above mixture in a wide mouthed bowl and then add in the milk little by little and then knead the dough till you get the soft dough.

3. Now divide the dough and make small balls out of the dough.

4. Heat oil in a pan on medium heat and fry the bread jamun balls till golden brown. Always use a medium flame.

5. Drop the fried gulab jamun inside the sugar syrup. Soak this for 3 to 5 hours.

Bread Gulab Jamun is ready to be served either hot or cold.

Monday, March 18, 2019

Vazhaipoo Vadai - Banana Flower Vada - Lunch Side dish / Evening Snack Recipe

Vazhaipoo Vadai is one of the popular delicious South Indian Snack recipe which tastes hot and spicy and tastes yummy in rainy days. This vadai is prepared using banana flower and Chana dal. Vazhaipoo is very rich in fiber, vitamins and minerals. Helps to relieve constipation and also reduces menstrual bleeding. It is good for diabetic people and also for lactating women. Here I have given you the simple method of preparing this vazhaipoo vadai.

Ingredients needed for making Vazhaipoo Vadai

  •  Bengal gram/channa dal/kadalai paruppu -1 cup
  •  Vazhaipoo - 1/2 cup 
  •  Green chillies -3
  •  Red chillies - 1
  •  Garlic - 2 
  •  Ginger - 1/2 inch
  •   Fennel seeds/sombu/saunf -1 tsp
  •   Hing -1/4 tsp
  •   Salt needed
  •   Onion -1 medium size
  •   Coriander leaves -2 tbsp finely chopped
  •   Oil for frying 

Method for making Vazhaipoo Vadai

1. Soak the channa dal for 3hours. Drain the water and keep aside.

2. Remove the outer petal of vazhaipoo. Separate the stamen and outer cover from the florets and chop the vazhaipoo into fine pieces and soak in butter milk till use. You can also cook the banana flower till soft.

3. Grind the fennel seeds, ginger, garlic, coriander leaves, green chilies and red chilies into a paste.

4. Now add the soaked channa dal to the above mixture and grind to a bit coarse paste. You can just sprinkle water when needed.

5. Now add the chopped onions, banana flower and curry leaves, mix everything well and make medium sized balls from it.

6. Heat the oil for deep frying, take a ball, flatten them with your palm.

7. Drop them to the hot oil and fry until they turn crispy and golden brown.

Vazhaipoo Vada is ready to be served as lunch side dish or as evening snack.

Saturday, March 16, 2019

Barnyard Millet Dosa - Kuthiravali Rice Dosa - Healthy Breakfast Recipe - Diabetic Recipe

Kuthiravali Arisi Dosa or Millets Dosa is one of the healthy breakfast recipe which is good especially for diabetic and hypertensive patients. It is rich in fiber and is also good for people of all ages. Just include this atleast once in a week in your diet. To know more about the health benefits and also to view the recipe of mixed millets dosa click the link:
Mixed Millets Dosa

Ingredients for making Millets dosa         

        1 cup Idli rice
        1/2 Cup Barnyard Millet/Kuthiraivali
        1/2 cup udad dal
        1/2 tablespoon Fenugreek seeds
        Onions finely chopped
        A sprig of curry leaves
        Mustard seeds
        Salt to taste
        Oil for making dosas.

Method for making Millets dosa    

1. Soak the millets, idli rice urad dal and fenugreek seeds for 3 hours in water.
2. Drain water and grind everything to a smooth batter.
3. Add required amount of salt and allow this to stand for 6-8 hours or keep for overnight fermentation.
4. Heat oil in a kadai add mustard seeds, when it splutters add finely chopped onions saute well then add green chillies, ginger and curry leaves.
5. Now take the required amount of batter in a container and add the sauted contents from the kadai to the batter, mix well.