Sambar

Sambar is an most integral part of South Indian food, without this no meal will be complete and you cant even imagine Dosa/Idly without sambar. Its an multi purpose dish which can be served for Breakfast, Lunch and Dinner. So many times I'll first prepare Sambar and later I'll decide what should go along with it. Here I have used mixed vegetables, you can use any vegetable of your choice.

Ingredients: 1cup Pressure cooked Toor Dal
                    1cup chopped mixed vegetables(Brinjal/Drumstick/Potato)
                    2 Tomatoes finely chopped
                    1 Small Onion finely chopped
                    1tbsp Garlic paste
                    1/4cup Tamarind paste
                    1tsp Sambar Powder
                    1tsp Red chili powder
                    1tsp Dhania powder(coriander seeds powder)
                    1/4tsp Turmeric powder
                    2tsp oil
                    1tsp Mustard seeds
                    1tbsp curry leaves
                    a pinch of asafoetida
                    Salt to taste

Method: 1)In a vessel add cooked toor dal, mixed vegetables, tomatoes, tamarind paste, sambar powder                   red chili powder, dhania powder, turmeric powder, salt and cook till the vegetables are soft.
              2)Heat oil in a pan, add mustard seeds and when they splutter add curry leaves, asafoetida and
                 fry for 30secs, now add onions, garlic and fry till the onions turn pink. Add this to the above
                 mixture and cook for 5mins.
              3)Serve hot with Rice/Idly/Dosa/Pongal.

See Also: Mallige Idly
                Masala Dosa
                Open Dosa
                Ven Pongal

Pulissery

Kalan/Moru Curry/Butter Milk Curry/Mor Kolambu/Majjige Huli/Kadi

Pulissery is an very prominent dish in Onam Sadya. Traditional spices are cooked along with curd to give a tangy-spicy gravy. This is served along with the hot rice. Here i have used Ash gourd to Pulissery you can also use vegetables like Bottle Gourd, Cucumber, Bhendi, Ridge Gourd or even Black Channa. If you'll add fried pakodas to this it will become Kadi-Pakora.

Ingredients: 1cup beaten curd/butter Milk

                   3/4cup chopped ash gourd

                   1tbsp grated coconut

                   1tbsp soaked channa dal

                   1tbsp soaked rice

                   3 green chilies

                   1tsp cumin seeds

                   1' chopped ginger

                   2tsp oil

                   1tsp mustard seeds

                   1tbsp curry leaves

                   3 red chilies

                   1/4tsp turmeric powder

                   a pinch of asafoetida

                   salt to taste

Method: 1)Keep little water for boiling in a vessel, add ash gourd and cook till its half cooked.

              2)Grind together coconut, channa dal, green chilies, rice, ginger, and turmeric powder to a 

                  smooth paste. Add this mixture to the ash gourd water and continue cooking till the ash 

                  gourd is cooked completely. 

              3)For tempering heat oil in a pan, add mustard seeds and when they splutter add curry leaves, 

                 asafoetida, red chilies and after 30secs put off the flame.

              4)Add beaten curd, salt and tempering to the ash gourd mixture and  cook for 2mins.

See Also: Small Onion Kulambu

Cabbage Thoran

Cabbage Thoran is one of the side dishes served in Onam Sadya along with the rice. It is also called as Cabbage Poriyal in Tamil Nadu. This is very simple and preparation time is also very less. As this is very less in calories you can have it guilt free. Don't forget to soak the chopped cabbage in salt water for 15mins before cooking because pesticides will be sprayed to the cabbage.

Ingredients: 1cup chopped cabbage
                   2 green chilies finely chopped
                   1tbsp curry leaves
                   2tbsp grated coconut
                   2tbsp chopped coriander
                   2tsp oil
                   1/2tsp mustard seeds
                   1/2tsp cumin seeds
                   a pinch of asafoetida
                   salt to taste

Method: 1)Heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add asafoetida,
                  curry leaves, green chilies and fry for a minute.
               2)Add cabbage, salt and cook uncovered in a low flame till the cabbage gets cooked.
               3)Add coriander, coconut and mix well.

Note: If you will overcook, cabbage will change its color.
       
See Also: Pumpkin Thoran
                Channa Sundal

Ganesha Chaturthi

Ganesha Chaturthi is the Hindu festival celebrated to mark the birthday of Lord Ganesha, son of Shiva and Parvathi. It is usually celebrated for 1,3,5,7 or 11days. Its celebrated elaborately all over India. Different regions have their native traditions in celebrating this festival. There are lots of stories associated with Ganesha Festival which are narrated to the kids. Special food, mostly the favorites of Lord Ganesha is prepared on this day and offered to the God. Here I have tried to list few traditional recipes that are prepared during this festival. Wish you all a very happy 'Ganesha Chaturthi'.

Ganesha Chaturthi Recipes:  Channa Sundal
                                              Modak
                                              Rava Laddu
                                              Sweet Kadubu
                                              Karjikai
                                              Medu Vada/Urad Dal Vada
                                              Sweet Pongal/Sakkarai pongal
                                              Gojju Avalakki 

Channa Sundal

Vinayaka Chaturthi is just two days away and you can prepare this channa sundal as prasad for Lord Ganesha. There are two varieties of channa black/brown channa and white/kabuli channa. This is usually prepared on festivals like Ganesha Chaturthi/ Navaratri/ Saraswati Pooja/ Lakshmi Pooja and so on. This can be even had as an evening snack, as it is less in calories and high in protiens. This tastes good as an side dish also along with rice.

Ingredients: 1cup channa
                    1/4cup grated raw mango
                    1/4cup grated coconut
                    2 green chilies finely chopped
                    1tbsp curry leaves
                    2tbsp chopped coriander leaves
                    1/2tsp mustard seeds
                    a pinch of asafoetida
                    2tsp oil
                    salt to taste

Method:

1)Soak channa overnight and pressure cook it along with salt and water for 2 whistles.
2)Heat oil in a pan add mustard seeds, asafoetida and when the mustard seeds splutter add curry leaves,
   green chilies and fry for a minute.
3)Add cooked channa, little sallt(if required) and cook for 2mins till it gets mixed properly.
4)Put off the flame, add coconut, raw mango, coriander leaves and mix well.

Note: you can use lemon juice instead of raw mango.

See Also: pumpkin Thoran
                Matki Ki Usal

Modak

Modhaka/Kozhakkattai/Kudumu

Modaks have been an integral part of Vinayak Chatuthi as these are Lord Ganesha's favorite. Modak looks like momo's and are stuffed with a mixture of coconut and jaggery. There are two types: Fried modak and Steamed modak, but still the stuffing will be the same for both of them. Here I have shared the recipe of Fried modak. The procedure of preparing this is very simple, you just need to master the method of sealing the modaks.

Ingredients: 1cup maida(all purpose flour)
                    1tbsp chiroti rava
                    a pinch of cooking soda
                    1cup grated coconut
                    1cup grated jaggery
                    2tbsp poppy seeds(khus-khus)
                    1tsp cardamom powder
                    1/4cup chopped dry fruits(cashew/raisins/almonds)
                    1tbsp ghee
                    oil for deep frying

Method:
1)In a bowl add maida, chiroti rava, cooking soda and knead into smooth dough like poori's by adding      required water. Allow it to rest for 15mins.
2)In a pan heat ghee and roast all the dry fruits until they turn golden brown and keep aside.
3)In that same pan cook together coconut, jaggery and poppy seeds till the jaggery melts completely  
   and the mixture comes together. Add cardamom powder, fried dry fruits and mix well.
4)Make small lemon sized balls out of the dough and roll them into small poori's. Now place a
   spoonful of coconut mixture in the centre of the poori and fold together the edges to form the shape
   of the modak, repeat the same for all the modak's.
5)Deep fry all the modak's one by one till they turn golden brown and crisp. You can store this in an air    tight container for a week.

See Also:Sweet Kadubu
                Karjikai
                Rava laddu
               

Rava Laddu

Rava Laddu/Semolina Laddu/Sooji Laddu

Rava Laddu is an delicious and an quick sweet which can be prepared by beginners also. My mother-in-law usually prepares this along with besan laddu and sweet kadubu for Vinyaka Chaturthi. This is an mouth watering combination of semolina-coconut-milk-cashew nuts. Its perfect to make when time is short but you still want an special desert, especially when you are making last minute preparations.

Ingredients: 1cup rava/semolina/sooji
                    3/4cup grated coconut
                    3/4cup powdered sugar
                    1/4cup milk
                    1/4cup chopped cashew
                    2tbsp ghee
                    1tsp cardamom powder

Method: 1)Heat a tbsp of ghee and roast the rava in medium flame till it turns golden brown. Allow it to                   cool.
              2)Heat a tbsp of ghee and roast the chopped cashew until it turns golden brown, now add
                 coconut and fry for a minute.
              3)Add powdered sugar, rava and mix well. Put off the flame and add milk till it reaches the
                 consistency of preparing laddus.
              4)Allow it to cool little and when you can bear the heat, divide the mixture into equal portions                   and make laddus out of them. You can store this in an air tight container for 2-3days.
                 
See Also: Sweet Kadubu
                Karjikai
                Sweet Pongal
                Gulab Jamun

Sweet Kadubu

Hoornada Kadubu/Karida Kadubu/Kari Kudumulu

Vinayak Chaturthi is just an week away and I'm sure in most of the houses the preparations might have already started. I'm going to post few recipes that are prepared to offer as prasad on this day. One such traditional recipe is of Kadubu which is prepared in all the houses of Karnataka during Gowri-Ganesha festival. This is said to be the favorite of Lord Ganesha and usually we offer 11 or 21 of them.

Ingredients:

For Dough: 1cup maida flour
                    1/4cup chiroti rava
                    1/4tsp turmeric powder
                    a pinch of cooking soda

For Hoorna(stuffing): 1cup toordal
                                   1cup crushed jaggery
                                   1tsp cardamom powder
oil for deep frying

Method: 1)In a bowl mix all the ingredients mentioned under dough, add water as required and knead
                 the mixture into a smooth dough. It should be as soft as poori dough. Keep it covered for
                 15mins.
              2)Take a big vessel in that cook toordal by adding 4cups water for 15-20mins i.e, till it gets
                  half cooked. You should be able to smash it with your fingers.
              3)Now drain off all the water completely(dont discard the water as it can be used to prepare
                  rasam or the very famous obattu saru). Add grated jaggery to the dal. Slowly the jaggery
                  will start melting and we will get a thick mixture of dal and jaggery. Add cardamom powder
                  at this point and mix well. Let this mixture get cooled.
              4)Grind the above mixture into a smooth hoorna(poornam) using an wet grinder(you
                  can also use blender/mixer). Divide this hoorna into small lemon sized oval balls, flatten
                  them a little and keep aside.
              5)Now divide the dough into small lemon sized balls and roll them into small pooris. Wet the                     edges of the poori slightly with little water, place the flattened hoorna in the centre and fold
                  it to form half moon shape. Repeat the same for all the pooris and deep fry them in the hot
                  oil until it becomes golden brown and crisp.

See Also: Karjikai
                Sweet pongal/Sakkarai pongal
                Gulab jamun
             
                 

Sabudana Vada

Sabudana Vada or Sago Vada is a very famous Maharashtrian snack. These are specially made during Dussera/Navratri while fasting as this does not contain onion/garlic. Sabudana(pearl tapioca) gives a very soft and chewy texture to the vada, the combination of sabudana along with potato is extremely unique. The vada is so soft that it just melts in the mouth and you'll be left craving for it. Here I have shallow fried the vadas to make it healthier but typically it is deep fried in oil.

Ingredients: 2cups boiled and smashed potatoes
                    1cup sabudana/sago/pearl tapioca
                    1/2cup roasted, peeled and crushed groundnuts
                    2 green chilies finely chopped
                    1tbsp ginger paste
                    3tbsp chopped coriander leaves
                    1tbsp lime juice
                    5-6tsp oil
                    salt to taste(use black salt if you are fasting)

Method:1)soak sabudana for 3-4hrs till they become soft. Drain the water completely and transfer it
                 into a bowl. smash it roughly.
              2)To sabudana add all the ingredients except oil and mix well.
              3)Divide the above mixture into small lemon sized balls. Press them lightly to form patties.
              4)Now shallow fry them on a hot tava by sprinkling little oil on both the sides. Cook till they
                 turn golden brown. If you are deep frying, then add patties to the hot oil and fry till they
                 become golden brown and crisp.        
              5)Serve hot with green chutney and curd.
           
See Also: Medu Vada
                Dahi Vada
                Mixed Dal Vada
                Potato Rolls
                Vada Pav
                Avarekalu Cutlet

Sev Puri

It's saturday and a day for enjoying all the fun street foods and here is the recipe of the most loved street food Sev Puri. We can make it even more tastier in our kitchens too. Try this simple recipe at home and your family is going to love it.

Ingredients: 5 papdis
                    1/4cup boiled and chopped potatoes
                    1/4cup finely chopped onions
                    3tbsp Green chutney
                    3tbsp Sweet chutney
                    3tsp Garlic chutney
                    1tsp chaat masala
                    1tsp lemon juice
                    1/2cup sev
                    2tbsp chopped coriander leaves
                    salt to taste

Method: 1)arrange papdis on a plate. Top these papdis with potatoes and onions.
               2)add 1/2tsp of garlic chutney and 2tsp of green chutney and sweet chutney on each of these
                  papdis.
               3)sprinkle with chaat masala, lemon juice and salt on top.
               4)garnish with sev and coriander leaves.
               5)serve immediately.

See also: Vada pav
               Masala toast sandwich/Potato sandwich
               Palak pakora
               Potato rolls
               

Green Chutney, Sweet chutney and Garlic chutney

These 3 chutneys are a must to prepare any Indian chaat and can be served as a dip along with pakodas and vadas. Any chaat will be incomplete without these chutneys. You can keep this for 15days if refrigerated and can prepare chaats any time you wish to have.

Ingredients:

Green chutney: 1cup coriander leaves
                         1/3cup mint leaves
                         1 green chili
                         black salt as required
                         few drops of lemon juice

Sweet chutney: 1cup tamarind pulp
                         1/2cup jaggery
                         1tsp red chilly powder
                         1/2tsp cumin powder
                         salt to taste

Garlic chutney: 1/2cup garlic peeled
                         1tsp cumin powder
                         1 1/2tsp red chili powder
                         juice from one lemon
                         salt to taste

Method:

Green chutney: grind together all the ingredients to a fine chutney by adding very little water.

Sweet chutney: in a bowl add all the ingredients and boil them till it becomes thick.

Garlic chutney: grind together all the ingredients to a coarse chutney by adding little water.

Verum Arisi Dosa

Verum Arisi Dosa is usually prepared in Tamil Nadu and it is an speciality of palakkad region. I had it long back when i visited Tamil nadu and always wanted to try this. Today I made up my mind to prepare this when I got an easy recipe of this from 'rak's kitchen' website. In karnataka plain batter of this dosa is prepared as 'neer dosa'. You can even add drumstick leaves to this to make it more flavorful. 

Ingredients: 1cup idli rice

                    a pinch of cooking soda

                    salt to taste

                    1 small onion finely chopped

                    1 green chili finely chopped

                    1/4cup grated coconut

                    1tbsp curry leaves

                    1/2tsp mustard seeds

                    1tsp urad dal

                    1/4tsp asafoetida

                    2tbsp oil

Method: 1)soak idli rice overnight and grind it into an thin and smooth batter like neer dosa the next 

                 day. add cooking soda, salt and mix well. keep aside.

              2)heat 1tbsp of oil in a pan, add mustard seeds, urad dal and asafoetida, when the mustard 

                 seeds splutter add curry leaves, green chillies and fry for a minute. now add onions and fry 

                 till they turn pink. 

              3)allow the above mixture to cool and add it to the previously prepared batter along with the 

                 coconut and mix well.

              4)heat dosa tava, grease it with oil, pour the dosa batter from outside to inside by filling the 

                 gaps. sprinkle little oil and cook it on both the sides.

              5)serve hot with chutney and sambar.

See Also: Neer Dosa

                Appam

Bombay Masala Toast Sandwich/Potato Sandwich

Masala toast also famously known as Bombay toast sandwich is an famous street food of Mumbai. Its made with an potato filling along with green chutney and sliced vegetables and hence stomach filling compared to other sandwiches. I have grilled the sandwiches here, it can be toasted on the tava also. This is typically served with green chutney and tomato sauce.

Ingredients:  8slices of white/brown sandwich bread
                    1cup potato stuffing(recipe follows)
                    1/2cup green chutney(recipe follows)
                    1onion thinly sliced into rounds
                    1tomato thinly sliced into rounds
                    1capsicum thinly sliced into rounds
                    1tsp chaat masala
                    butter/oil as required
                    salt to taste

Potato stuffing: 1cup boiled and smashes potato
                         1/4cup onion finely chopped
                         2 green chillies finely chopped
                         1tsp ginger paste
                         1tsp curry leaves
                         2tsp coriander leaves finely chopped
                         1/4tsp cumin seeds
                         1/4tsp mustard seeds
                         a pinch of turmeric powder
                         2tsp oil
                         salt to taste

Green chutney: 1cup coriander leaves
                         1/3cup mint leaves
                         1 green chili
                         black salt as required
                         few drops of lemon juice

Method:

Potato stuffing: 1)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add curry  
                            leaves, green chillies, ginger paste, turmeric powder and fry for a minute.
                         2)add onions and fry till they turn transparent, now add smashed potato, salt, coriander
                            leaves and mix well in a low flame.

Green chutney: grind together all the ingredients to a fine chutney by adding required water.

Sandwich: 1)apply butter/oil on both the sides of the bread slices.
                  2)apply green chutney on one side of the bread slices, upon it spread an layer of potato
                     stuffing, above that arrange finely sliced onion, tomato and capsicum. sprinkle some salt
                     and chaat masala on it, cover it with another bread slice to which we have already applied                      green chutney on the inner side.
                  3)place it on the hot grill, apply some more butter on top if required, close the grill and let
                     it grill until the bread becomes crisp and golden brown in color.
                  4)serve hot with green chutney and tomato sauce.
See also:  Tomato-Garlic toast

Dark Chocolate Cake

Ever thought of surprising your kids and family members by an homemade Birthday cake, here it is, perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. Its moist, fudgy and nutty. Satisfy that chocolate craving with this mouth melting dark chocolate cake recipe.

Ingredients: 3 eggs
                   11/4 cups powdered sugar
                   1cup all purpose flour(maida)
                   1/2cup cocoa
                   1/2tsp baking powder
                   a pinch of cooking soda
                   3/4cup oil
                   1/2cup cashew finely chopped
                   1tsp vanilla essence

Method: 1)sieve flour, cocoa, baking powder and cooking soda together.
              2)beat sugar and eggs very well together.Add essence. Add oil gradually beating mixture
                 lightly.
              3)fold in flour a little at a time, with a wooden spoon, till all the flour is used up.
              4)pour half of the mixture into a greased baking tin of 8'' diameter, sprinkle some cashew
                 evenly on it, pour the remaining mixture and sprinkle the remaining cashew on it evenly.
              5)bake this in a preheated oven at 180degree celsius for 30mins.
              6)let it cool for 5-10mins before removing from tin. Do the icing if required.

See also: Plum Cake

Small onion kulambu

Kulmabu is a very popular recipe in Tamil nadu. There are numerous varieties of kulambu among them this is the most simple recipe, this is also called as poodu kulambu as garlic is used in large quantity. This spicy and tangy kulambu is a an very good combination along with rice. Keep some papad along with it and this makes an perfect lunch menu.

Ingredients: 1cup pearl(small/sambar) onions
                    1/2cup garlic pods
                    2cups tomatoes finely chopped
                    1/2cup tamarind pulp
                    1/4cup coconut milk
                    1tbsp curry leaves
                    3-4 whole red chillies
                    1tsp mustard seeds
                    1/4tsp methi seeds
                    a pinch of asafoetida
                    2tsp sambar powder
                    1tsp red chilli powder
                    1/4tsp turmeric powder
                    1/2tsp jeera powder
                    5-6 sesame seed oil
                    salt to taste

Method: 1)heat oil in a pan, add mustard seeds, methi seeds and when they splutter add asafoetida,
                 curry leaves, red chillies, garlic pods and fry for a minute. add onions and fry till they turn
                 pink. add tomatoes and fry till they turn soft.
              2)add turmeric powder, red chilli powder, sambar powder, jeera powder and fry till the oil
                 separates.
              3)add tamarind pulp, coconut milk, salt and cook it in low flame for 5min.
              4)serve hot with rice.

Matar Paneer

Matar Paneer is one of the favorite delicacy among vegetarians. This is an excellent and an mouth watering side dish, probably most frequently ordered dish in Indian restaurants. Green peas and Paneer cooked together into a delicious gravy, it is usually served as an side dish along with naan, roti, paratha, rice and pulao.

Ingredients: 1cup paneer(cottage cheese) cubes
                    1cup green peas(fresh/frozen/soaked)
                    1/2cup tomato chopped into cubes
                    1/4cup onions chopped into cubes
                    6-7 garlic cloves
                    1' ginger
                    1tsp dhania powder
                    1tsp red chilli powder
                    1/4tsp turmeric powder
                    1/2tsp garam masala powder
                    1/4tsp amchoor powder
                    3tsp oil/butter
                    1tsp cumin seeds
                    salt to taste

Method: 1)grind together onions, tomatoes, garlic and ginger into an smooth paste.
              2)heat oil/butter in a pan, add cumin seeds and when they splutter add the masala paste and fry
                 till the oil separates.
              3)add dhania powder, red chilli powder, turmeric powder, garam masala powder, amchoor
                 powder and fry for a minute.
              4)add green peas, paneer, salt and cook in low flame till the green peas turns soft. add water        
                 if required while cooking.
              5)serve hot.

See also: Vegetable Makhanwala
               Dum Aloo
               Tomato Curry
               Sweet Corn Curry
                 
                    

Jack Fruit Dosa

Jack fruit dosa is a dosa variation with an unique flavour and aroma. It can be prepared in 2 varieties salt and sweet, salt one is prepared using raw jack fruit and the sweet one is prepared using ripe jack fruit. here i'm sharing the sweet jack fruit dosa recipe.

Ingredients: 1cup dosa rice
                    1cup ripe jack fruit chopped
                    1/4cup grated coconut
                    1/4cup jaggery
                    1/4tsp cardamom powder
                    ghee or oil to prepare dosa

Method: 1)soak rice overnight and grind it into an thin smooth batter.
              2)grind together jack fruit, coconut, jaggery by adding required water to form a smooth paste.
                 add this to the above batter along with the cardamom powder and mix well. The batter shoul
                 be little thick than the normal dosa batter.
              3)heat dosa tava, greese it with ghee or oil, pour a ladleful of batter on the tava, spread it
                 gently, sprinkle oil/ghee and cook well on both the sides.
              4)serve hot with honey and sweet coconut chutney.

See also: Sweet coconut chutney
        

Sweet coconut chutney

Sweet coconut chutney is a type of chutney made using coconut and sugar. It is an best side dish along with neer dosa, appam, plain dosa, jackfruit dosa, banana dosa, coconut dosa and even chapatis. It is very simple and can be prepared in few minutes. kids will love this and will finish their dosa without any fuss.

Ingredients: 1cup grated coconut
                    1/2cup sugar
                    1/4tsp cardamom powder
                    1tsp ghee

Method: 1)heat an non stick pan, add coconut, sugar, ghee, cardamom powder and fry in a low flame
                  till the sugar melts. add water if u feel chutney is getting dry.
              2)add chopped ripe bananas and dry fruits to enhance the taste.

Tip: this can be used as filling for modaks, gujiya, sweet kadubu and karjikai.

See also:Karjikai
              Neer Dosa
              Appam
  

Medu vada(urad dal vada)

Medu vada is an traditional urad dal based fried snack, medu vada is an south indian cuisine delight. It is loved by all and tastes great with coconut chutney and sambar. This is the base for dahi vada which i have posted previously.

Ingredients: 1cup urad dal
                    1/4cup coconut finely chopped
                    2tsp ginger paste
                    2tsp pepper corns
                    2tbsp curry leaves finely chopped
                    a pinch of asafoetida
                    oil for deep frying
                    salt to taste

Method: 1)soak the urad dal in water for 5-6 hours and grind it in the grinder(mixer/blender) by adding
                 required water to form a smooth batter. the batter should be thicker than idli batter and must
                 be extremely soft. then only the vadas will be crispy an soft.
               2)add coconut, ginger paste, pepper, curry leaves, asafoetida and salt to the batter and mix
                  well.
               3)heat oil in a kadai, wet the palms and take lemon sized batter and flatten to a round shape.
               4)make a hole at the centre with your thumb and slowly slide it into the hot oil. repeat the
                  same for rest of the batter.
               5)deep fry the vadas until they turn golden brown. serve hot.

Tip: if vada is absorbing more oil then add 2tsp rice flour to the batter and mix well. this will make vada
       crispier.
See also:
              dahi vada 
              Mixed dal vada         

Dahi vada(south indian)

Dahi vada is very popular all over India, even though each state has its own version, all the versions taste equally good. Today I'm sharing south indian dahi vada recipe here. Its called as 'mosaru vade' in kannada, 'thayir vadai' in tamil, 'thayir vada' in malayalam and 'perugu vada' in telugu.

Ingredients: 2 urad dal vadas(medu vada)
                   1cup curd
                   2tbsp pomegranates(optional)
                   1tbsp mixture
                   1tsp curry leaves
                   1/4tsp mustard seeds
                   a pinch of asafoetida
                   1tsp urad dal
                   1tsp oil
                   salt to taste

Method: 1)heat oil in a pan add mustard seeds n when they splutter add curry leaves, asafoetida, urad
                 dal and fry for a minute. add this tadka to the curd along with salt and mix well.
              2)soak the vadas in water for 3-4min, squeeze them gently to drain the excess water n place it
                 on the serving bowl.
              3)pour curd on the vadas till they get soaked completely.
              4)refrigerate it for 30mins and serve chilled by garnishing with pomegranates and mixture.

                 

Avarekalu Cutlet

Ever wondered Cutlet can be prepared with Avarekalu(hyacinth beans), cutlet is such a snack which can be prepared with any unusual combination of vegetables, beans, dal etc. Try adding these beans to the cutlet, which will give a very unique and crunchy taste to the cutlet. Enjoy the goodness of it.

Ingredients: 1cup boiled and smashed potato
                    1/2cup deskinned avarekalu
                    1/4cup finely chopped onions
                    1tsp ginger-garlic paste
                    1 green chilly finely chopped
                    1/4cup coriander leaves finely chopped
                    1tsp red chilly powder
                    1/2tsp cumin powder
                    1/2tsp dhania powder
                    1tsp amchoor powder
                    1tsp garam masala powder
                    1/4cup corn flour
                    5-6tsp oil
                    salt to taste

Method: 1)in a bowl mix together potato, avarekalu, onions, ginger-garlic paste, green chillies,
                 coriander leaves, red chilly powder, cumin powder, dhania powder, amchoor powder, garam
                 masala powder, salt, 2tsp corn flour and mix well.
              2)divide the above mixture into equal sized balls. flatten each ball into discs. keep aside.
              3)in a bowl mix together 5tsp corn flour, salt, required amount of water and whisk it into a
                 thin, smooth paste. keep aside.
              4)in a plate spread remaining corn flour. keep aside.
              5)now dip the flattened discs in the cornflour paste, roll them on the corn flour properly so that
                 each side of the cutlet gets coated properly. keep aside.
              6)heat an nonstick tava, grease it with oil, place the cutlets, sprinkle little oil and shallow fry
                 them till golden brown.
              7)serve hot with tomato ketchup.

Green Peas Paratha

Green Peas Paratha also known as 'Matar Ka Paratha' is an absolutely delicious and one of the best known punjabi recipe. I'm discovering the different stuffed parathas , that are very common and popular in a punjabi household. Here the green peas is mildly spiced and stuffed inside the flat bread. The color of the paratha is very attractive for kids and an best way to track them down for some healthy eating.

Ingredients:

stuffing:1cup green peas(fresh/soaked/frozen)

              2 green chillies

              1' ginger

              1tsp cumin seeds

              1tsp fennel seeds(saunf)

              1/4tsp turmeric powder

              1tsp amchoor powder

              1tsp garam masala powder

              5-6tsp oil

              salt to taste

Dough: 1cup wheat flour

             1/4tsp salt

             1tsp oil 

             water as required

Method: 1)in a bowl mix together  wheat flour, salt , oil and knead it into an smooth dough by adding 

                  required amount of water. allow it to rest for 10-15min.

               2)grind together green peas, green chillies and ginger coarsely, without adding water. keep 

                  aside.           

               3)heat 2tsp oil in a pan, add cumin seeds, fennel seeds and when they splutter add grinded 

                  mixture, turmeric powder, amchoor powder, garam masala powder, salt and fry till it 

                  becomes dry. allow it to cool.

               4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
               5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by     
                 pulling the edges of the rolled dough together to make a ball. roll the stuffed balls light
                 handedly into 6inch diameter balls. use dry wheat flour for dusting while rolling the
                 parathas.
               6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
               7)serve hot with curd and pickles.

Avarekalu Mixture(Hyacinth bean mixture)

Avarekalu Mixture is an winter snack of Karnataka, it is called as 'Kargalu' in kannada which means  deep fried beans. This snack is usually prepared around the time of Sankranti in karnataka. This can be stored in an air tight container for around 2 months. This snack is very addictive and will be an perfect combination with tea or coffee.

Ingredients: 1cup avarekalu
                    1/4cup groundnuts
                    1/4cup cashew nuts
                    1/4cup raisins
                    2tbsp garlic cloves
                    2tbsp curry leaves
                    1/4cup dry coconut chopped into thin slices
                    1tsp red chili powder
                    1/4tsp turmeric powder
                    1/2tsp asafoetida
                    oil for deep frying
                    salt to taste

Method: 1)soak avarekalu in water for 3-4 hours. peel their skin and spread it on a cloth to absorb its
                 moisture.
              2)heat oil in a pan for deep frying, add avarekalu and fry till it becomes crisp.
              3)one by one, add groundnuts, cashew nuts, raisins, garlic cloves, curry leaves, dry coconut
                 separately and fry till it turns golden brown. drain them on a tissue paper to remove  excess
                 oil.
              4)in a bowl mix together all the fried items, red chili powder, turmeric powder, asafoetida,  salt
                 and mix well.
              5)store it in an air tight container.
                    

Hara Chana masala(Green chickpeas curry)

Green Chickpeas is available in abundance during this season. Chickpeas are a type of pulse with one seed pod containing two or three peas, they are very rich in protein. Off the season, dried and frozen green chickpeas are also available. The recipe is quite different from the regular chana masala, chickpeas are cooked in rich coconut gravy. This goes very well with chapati, rice and poori.

Ingredients: 1cup green chickpeas
                    1 large onion finely chopped
                    1 large tomato finely chopped
                    1/4cup coconut grated
                    4 green chillies
                    5-6 garlic cloves
                    1' ginger
                    3tbsp coriander leaves finely chopped
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp poppy seeds
                    1/2tsp turmeric powder
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds                  
                    3-4tsp oil                
                    salt to taste

Method: 1)grind together coconut, green chillies, garlic, ginger, coriander leaves, cinnamon, cloves,
                 cardamom and poppy seeds coarsely by adding little water. keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add onions and fry
                 till they turn pink, add tomatoes and cook till they become soft.
              3)now add turmeric powder, masala paste and fry till the oil separates.
              4)add green chickpeas, salt, water(checking the consistency) and cook till the chickpeas are
                 soft.

               
                                      

Avarekalu Akki Rotti(hyacinth beans rotti)

Avarekalu also known as hyacinth beans, indian beans in english and surti papdi in hindi is very famous in karnataka. Todays recipe for this bean is Avarekalu Rotti. Akki rotti can be made in varieties of methods, previously I have posted one of those, during this season avarekalu will definitely accompany Akki rotti in all the homes of karnataka. Here is the recipe, this will be a perfect breakfast dish.

Ingredients: 2cups rice flour
                  1tbsp maida(all purpose flour)
                  1/4cup avarekalu(skin must be peeled)
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  2tbsp curry leaves finely chopped
                  3 green chillies finely chopped
                  3tbsp grated coconut
                  1tbsp jeera
                  1/4tsp turmeric powder
                  1tsp red chilli powder
                  5-6tsp oil
                  salt to taste

Method: 1)in a bowl mix together rice flour,maida, avarekalu, onion, coriander leaves, curry leaves, green
                 chillies, coconut, jeera, turmeric powder, chilli powder, salt and knead it into an smooth dough
                 by adding required amount of water. allow it to rest for 15min.
              2)take an medium sized ball of the above mixture and flatten it on the greased plastic sheet or
                 greased banana leaf with your hands to form a thin roti.
              3)transfer the roti to the hot tava, sprinkle little oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Ven Pongal

Ven pongal is ritually cooked along with the Sakkarai pongal on the Pongal festival. Ven pongal means white pongal. It is an very famous breakfast dish in Tamil Nadu. Ven Pongal which can be prepared in few minutes is highly nutritious. It is served along with the coconut chutney and sambar. This festival enjoy the goodness of  both the pongals.

Ingredients: 3cups rice
                  1cup moong dal
                  1/4cup cashew
                  1/4cup grated dry coconut
                  1/2cup ghee
                  3tbsp grated ginger
                  2tbsp pepper corns
                  1tbsp cumin seeds
                  3tbsp curry leaves
                  1tsp asafoetida
                  salt to taste

Method:1)roast moong dal in 1tbsp ghee till slightly red and keep aside.
             2)pressure cook rice and moong dal in a cooker for 3whistels(water ratio 1:4).
             3)after it gets cooled, smash the rice and moong dal mixture.
             4)for seasoning heat ghee in a pan, add cashew nuts, cumin seeds, pepper corn, curry leaves,
                ginger, asafoetida and fry for 2mins.
             5)add the seasoning to the cooked rice and moong dal mixture, along with it add coconut, salt,
                water if required and cook for 5-10mins.
             6)serve hot.

                  

Sweet Pongal(sakkarai pongal)

Wishing everyone a very happy Makar Sankranti and Thai Pongal.

Makar Sankranti, Thai Pongal is a thanksgiving or harvest festival celebrated in South India at the end harvest season. Pongal means boiling over or spilling over. Pongal, ritually consumed on this day is an combination o fRice and lentil cooked along with the milk, jaggery, nuts and ghee in the new clay pots at sun rise. Here is the recipe for sweet pongal.

Ingredients: 3cups rice
                  1cup moong dal
                  2cups milk
                  2cups powdered jaggery
                  1/2cup cashew and raisin
                  1/4cup grated dry coconut
                  1/4cup banana chopped into small pieces
                  1/2cup ghee
                  1tsp cardamom powder

Method: 1)Roast cashew and raisins in ghee and keep aside.
              2)In a cooker add 1tbsp of ghee, moong dal and roast the moong dal till it turns slightly red.
              3)add rice, water(1:2 proportion) to the cooker and cook for 3whistels.
              4)after it gets cooled smash the rice and moong dal mixture.
              5)add jaggery, milk, coconut, banana, cardamom powder, cashew, raisins, remaining ghee and
                 cook till the ghee separates.
              6)serve hot or chilled.

  

Togari kalu curry(pigeon pea curry)

Along with the avarekalu season comes this Togari kalu(pigeon pea) season. These are the rich sources of protein. In India split pigeon peas(toor dal) are one of the most popular pulses being an important source of protein in an mostly vegetarian diet. Here the pea is cooked in the rich coconut gravy along with the Indian spices.

Ingredients: 1cup togari kalu
                    1 onion large finely sliced
                    1 tomato large finely sliced
                    1/4tsp turmeric powder
                    4-5tsp oil
                    salt to taste
       masala: 1/4cup coconut grated
                    3 green chillies
                    5-6 cloves garlic
                    1' ginger
                    2tbsp coriander leaves
                    1tsp poppy seeds
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp coriander seeds
                 
Method: 1)grind together all the ingredients of the masala by adding required amount of water.
              2)heat oil in a pan add onions and fry till they turn pink, add tomatoes and cook till they are
                 soft. add grinded masala and fry till the oil separates.
              3)add togari kalu, salt and water if required, cook till the peas turn soft.
              4)serve hot with chapati, rice or poori.