Quinoa Pulav

Ingredients

2 cup Quinoa

5 tsp Oil

Dry garam masala

2 Bay leaf

4 Cardamom

4 Cloves

1 inch Cinnamon

1 Star Anise

4 Green Chilies

1 Onion

1 Tomato

1 cup Soya chunks, boiled & diced

1/2 cup Green beans

1/2 cup Green peas

Handful of Mint

4 Garlic cloves, crushed

1 knob of Ginger, crushed

3 1/2 cup Water

Salt

Method

• Heat oil in a pressure pan. Add garam masala -  bay leaf, cardamom, cloves, cinnamon, star anise
• Next add green chilies , onions, ginger and garlic. Saute for 2 min until onion softens
• Then add tomatoes and mint. Saute until tomato softens
• Add soya chunks, peas, and green beans
• Optional step: Wash quinoa in water twice to evade raw smell of grains
• Add Quinoa, water and salt. Pressure cook upto 2 wwhistles
• Serve with cool raita

ವಣ ಅವರೆಕಾಳು ಸಾರು |Vana Avarekalu Saaru

Ingredients

1 1/2 cups Dried Avarekayi

1 1/2 Onion, diced

1/2 Tomato, diced

1 small Potato, diced

1/2 Kohlrabi (navilkosu), diced

1 Brinjal, Diced

1 1/2 tsp Sambar Powder

1/2 Cup Coconut

1/4 cup Tamarind pulp

Salt

Water as needed

For tempering-

1/2 tsp Mustard seeds

1/2 tsp Cumin Seeds

1 tsp Oil

Curry leaves

Method

• Soak dried avarekayi in water for 12 hours

• Heat a teaspoon of oil in pressure pan and fry onions until it softens
• For the masala- grind fried onions, coconut, sambar powder and 1/2 cup of water to a fine paste

• Wash soaked avarekayi in water and pressure cook for 20 minutes with 4 cups of water

• Now add the vegetables - tomato, brinjal, potato, kholrabi to the cooked beans. Pressure cook again for upto 2 whistles

• Add the masala to the cooked vegetables and beans
• Add tamarind pulp

• Add desired amount of salt about 1 tsp

• For tempering- heat oil in a tempering bowl, add mustard, cumin seeds and curry leaves. When it splutters, pour it on the curry. 

• Bring the curry to boil for 5 min. Serve hot with rice, chapati, mudde, dosa and idli

Ambur Brinjal Biryani

An easy comforting veggi-delight for a weekday dinner!!

Ingredients

3 cups Seeraga Samba Rice or Basmati rice
10 small Brinjal, cut in half lengthwise
1/4 cup Oil
3 Bay Leaf
2 small sticks Cinnamon
6 Cloves
2 Star Anise
1 tsp Black Jeera
8 Green Chillies, slit lengthwise
1 Large Onion, thinly sliced
Handfull of Mint chopped
1/2 Lemon Juice
4 Cups Water
Salt

For the masala 
4 Red Byadagi Chilli
6 Cloves of Garlic
1 small piece of Ginger
6 Cardamom
2 tsp Fennel seeds
1/2 cup Water

Method

1. Wash and soak rice in water. Set aside
2. Grind all the ingredients listed under masala into fine paste. Then set aside
3. On a heavy bottomed skillet, heat oil until smoky. Add these together - bay leaf, cinnamon, cloves, black jeera and  star annise
4. Then add green chillies and onions. Saute until onions sweat
5. Then add brinjal. Saute for a minute
6. Then add the masala paste. Mix well. Cover the skillet and cook until brinjals are half cooked about 8 minutes
7. Then add these -  water, salt, mint and lemon jucie. Bring it to boil
8. Reduce the heat. Then add the rice. Mix well. Cover the skillet and cook in low flat for 15 to 20 minutes. Turn off heat and set aside for another 10 minutes. 
9. Serve with cool cucumber raita 

***Tips and success factor ***
(Do not add more water, otherwise rice becomes musshy. The success of this recipe depends up how long rice soaks in water and cooking rice in low heat)

Indian Peanut Brittle | Chikki

An old fashioned sugar candy embedded with peanuts. It is called chikki in India which is prepared with just 2 ingredents - Jaggery (or cane sugar) and peanuts. Making chikki is just so much fun, because it is an easy recipe which can be made very quickly.

Chikki is also an excellent holiday gift and made during Indian festivals like Makar Sankranthi. I like to eat it for evening snack.

Ingredients

1 Cup Peanuts

3/4 cup Jaggery (cane sugar)

Oil/ ghee for greasing

Method

• In a sauce pan, roast peanuts on medium low heat until the skin becomes crispy and separates out ; and brown spots appear in  peanuts. Transfer peanut to a plate and let it cool. Remove skin by rubbing between your palm

• In the same pan, melt jaggery in low heat until bubbles are formed. Drop a teaspoon of melted jaggery in cold water. If it turns solid immediately or it turns to one thread consistency, then turn off the flame

• Now add peanuts and mix well

• Spread it evenly on a greased surface and while it is still warm, cut it into desired shape; and let it cool

• Store it in cool place in a air tight container

Carrot Chutney

There are signs of spring everywhere and it feels so good with to step out in warm weather. In celebration  of arrival of spring, here's my first spring recipe - "Carrot Chutney" a vibrant colorful accompaniment for dosa and idli.

Ingredients

2 Carrots, diced

1 Small piece of Ginger

2 Green Chilies

1/2 tsp Bengal Gram (channa dal)

1/2 tsp Urad Dal

2 tsp Oil

Salt

Water as needed

For seasoning-

1/2 tsp Mustard seeds

A sprig of Curry leaves

2 tsp Oil

Method

• On a preheated sauce pan; add oil, Bengal gram, urad dal. Saute until it turns golden brown
• Add green chilies, ginger and carrots. Saute until carrot softens. Set aside until it cools
• Adjust salt and grind it into a fine paste. Add water a needed
• Now heat oil in the same pan, add mustard seeds and curry leaves. When it starts to sizzle, pour the contents on top of freshly ground carrot chutney

Sorakaya Verkadalai Poriyal

Sorakaya verkadali poriyal is a TamilNadu delicay served with steamed rice and lentil curry.  Bottle gourd and peanuts are cooked together make a perfect side dish to complete south Indian meal. The peanut powder binds bottle gourd and all the ingredients together.  This is fairly a quick recipe prepared in about 20 minutes.

Ingredients

1 Bottle gourd, cubed

1 Onion, finely chopped

1 Tomato, finely chopped

1 inch piece Ginger

1/2 cup Peanut

1/4 tsp Turmeric powder

1 tsp Chili powder

2 tsp Oil

1/2 tsp Mustard seeds

a sprig of curry leaves

1/2 cup water

Salt

Method

• Dry roast peanut and let it cool. Remove the skin and grind it into powder. Keep it aside
• Preheat oil in a pan, add mustard seeds and curry leaves. When it starts to sizzle, add onions. Saute until onions turns transparent
• Add turmeric powder and chili powder. Give it a little stir
• Then add tomatoes and cook until it softens
• Add bottle gourd and water. Cook for 15 minutes
• Season it with salt and add peanut powder. Mix well and cook for 2 minutes
• Serve hot with rice and curry

Thalapakatti Veg Biryani

Minty, peppery, spicy and flavored vegetable biryani from Dindugal. Its an appealing dish cooked for masses. Thalapakatti is a regional cuisine from Dindugal in Tamil Nadu. 

Me and PG had Thalapakatti Veg Biryani at our friends place. Our dear friend Kamalesh and his newly wed wife Sukanya made this charming and enticing dish. 

This recipe is infused with flavors of several spices such as bay leaf, cloves, cinnamon, cardamom, pepper, mace, star anise and coriander.Vegetables are cooked with a perfect blend of all these spices. Truly a delectable dish!!

Ingredients

2 cups of mixed Vegetables (carrots, peas, mushroom, beans, potato, cauliflower..), diced

1/2 cup Oil

2 Bay leaf

6 Cloves

6 Cardamom pods

2 Sticks of Cinnamon

1 Mace

1 Star Anise

1/2 tsp Fennel seeds

1/4 tsp Pepper corns

5 Green Chilies

a Sprig of Curry Leaves

3 tsp crushed Ginger and Garlic

1 large Onion, Cut lengthwise

1 small bunch of Mint, only leaves & chopped

1 small bunch of Cilantro, chopped

1 Tomato, diced

1/4 tsp Turmeric powder

1 tsp Biryani Powder

1/2 tsp Coriander powder

1/2 tsp garam Masala

4 cups Seeragasamba Rice / Basmati Rice

4 cups of water

Salt

Method

• Wash and soak rice in water for 15 minutes
• In a large pot, heat oil. When it is smoking hot, add these ingredients - bay leaf, cinnamon, cloves, cardamom, mace, star anise, fennel seeds, pepper corns, green chilies, curry leaves, ginger & garlic. Saute for few seconds
• Then add onions and  tomatoes. Saute until onions and tomato softens
• Add coriander leaves and mint
• Add the vegetables, turmeric powder, garam masala, coriander powder, biryani masala and salt. Cook vegetables on medium heat without adding water. About 15 minutes
• Now drain water from the rice. And transfer the rice to the pot. Add water and adjust salt as per to the taste. Mix well. Cover the pot and cook on medium-low for 15-20 minutes. 
• Serve hot with raita

Thalapakatti Chicken Biryani

Minty, peppery, spicy and flavored chicken biryani from Dindugal. Its an appealing dish cooked for masses. Thalapakatti is a regional cuisine from Dindugal in Tamil Nadu. 

Me and PG had Thalapakatti Chicken Biryani at our friends place. Our dear friend Kamalesh and his newly wed wife Sukanya made this charming and enticing dish. 

This recipe is infused with flavors of several spices such as bay leaf, cloves, cinnamon, cardamom, pepper, mace, star anise and coriander. Chicken is cooked with a blend of all these spices. Truly a delectable dish!!

Ingredients

500 gms Chicken (with bones)

1/2 cup Oil

2 Bay leaf

6 Cloves

6 Cardamom pods

2 Sticks of Cinnamon

1 Mace

1 Star Anise

1/2 tsp Fennel seeds

1/4 tsp Pepper corns

5 Green Chilies

a Sprig of Curry Leaves

3 tsp crushed Ginger and Garlic

1 large Onion, Cut lengthwise

1 small bunch of Mint, only leaves & chopped

1 small bunch of Cilantro, chopped

1 Tomato, diced

1/4 tsp Turmeric powder

1 tsp Biryani Powder

1/2 tsp Coriander powder

1/2 tsp garam Masala

4 cups Seeragasamba Rice / Basmati Rice

4 cups of water

Salt

Method

• Wash and soak rice in water for 15 minutes
• In a large pot, heat oil. When it is smoking hot, add these ingredients - bay leaf, cinnamon, cloves, cardamom, mace, star anise, fennel seeds, pepper corns, green chilies, curry leaves, ginger & garlic. Saute for few seconds
• Then add onions and  tomatoes. Saute until onions and tomato softens
• Add coriander leaves and mint
• Add Chicken, turmeric powder, garam masala, coriander powder, biryani masala and salt. Cook chicken on medium heat without adding water. About 25-30 minutes
• Now drain water from the rice. And transfer the rice to the pot. Add water and adjust salt as per to the taste. Mix well. Cover the pot and cook on medium-low for 15-20 minutes. 
• Serve hot with raita

Akki Rotti

Pan fried, pancake shaped, crispy rotti made with rice flour. Akki ( rice in Kannada) rotti is a southern Karnataka based breakfast recipe. Akki rotti is usually compliments with coconut chutney and sometimes ghee is also preferred. Also , it is served with spicy mutton curry which is my favorite accompaniment. 

It's a southern delicacy where only few restaurants include rotti in their menu mainly because it is time consuming and takes a little longer to cook when compared to Dosa. But home made rotti's always tastes so good. There are infinite variations to this recipe. Any kind of shredded vegetables can be added to the dough and also increases its nutritional value. 

Ingredients

4 cups of Rice flour2 Onions, finely chopped1 large bunch of Dill5 Green chilis, chopped1 tsp Cumin seeds4 tsp Grated coconutSaltWater Oil for pan fry

Method

• Boil water in a pot
• Mix together rice flour, onions, dill, cumin seeds, green chilies and salt

• Add boiling water in small batches just enough to for the dough

• Cover the mixing bowl . The steam which is trapped allows the dough to cook partially. Set aside for 15-20 minutes
• Divide the dough into equal portions. Take each portions and shape it into balls
• Place one portion of the shaped dough on a greased flat pan. Wet your palm and  pat the dough to form a pancake working from inwards and spread it evenly outwards 

                                                 

• Add few drops of oil on the edges. Cook on medium heat on both the sides until it turns golden brown

• For the next rotti, cool the pan with running cold water and repeat the above 2 steps
• Serve hot with coconut chutney. And some ghee is also preferred 

Chicken Thokku

Chicken Thokku truly a southern taste of India. It is prepared with very few key ingredients like onions and tomatoes which is used in preparation of the curry. It is spiced up with Chennai Chili powder (which I call) which is prepared with coriander seeds and guntur chillies in 1.5 ::1.0 ratio and garam masala powder.

I suggest to include lots of turmeric powder, it is not added not just for its benefits; but it adds a lot of color and taste to the recipe. 

This is my first attempt to make Chicken Thokku. All credit goes to my Mother-in-law who made the chili powder. 

Ingredients

500 gms Chicken, cut into bite sized pieces

5 tsp Oil

1 tsp Ginger-garlic paste

1/2 tsp Turmeric powder

1 medium sized Onion, diced

2 Tomatoes , diced

3 tsp Chili - coriander powder or 2 tsp Chili powder and 1 tsp Coriander powder

1/2 tsp Garam masala powder

Salt

Method 

• Heat oil in a heavy bottomed utensil
• Add ginger garlic paste and turmeric powder. Give it a little stir
• Then add onions. Sauté for few seconds. Add chili-coriander powder. Mix well
• Add tomatoes. Mix well
• Add chicken with 2 cups of water. Cook for 15 minutes
• Adjust salt as per to the taste. Cook for another 15 minutes until chicken is completely cooked and the color of gravy deepens 
• Serve hot with steamed rice 

Kollu Sundal

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu sundal is a simple recipe seasoned with a very few key ingredients. 

Ingredients

1 cup Horse gram, soaked overnight in water

2 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

A sprig of Curry leaves

2-3 Green Chilies, Finely chopped

Salt

Cilantro, finely chopped

2 tsp Freshly grated coconut, optional

Salt

Method

• Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Use the stock to make Kollu Rasam
• Heat oil in a pan. Add mustard seeds, asafetida, curry leaves, green chilies. Give it a little stir. When it starts to sizzle, add cooked horse gram. Adjust salt as per taste. Saute for 2-3 minutes
• Garnish with cilantro and coconut. Serve with rice and Kollu Rasam

Avalakki Chitranna

"Avalakki Chitranna"  is a quick and an easy breakfast recipe. Its a nutritious meal incorporated with beaten rice (poha/ avalakki), Indian condiments, onions, peanuts and green chilies. This recipe is same as lemon rice, the only difference is steamed rice is replaces with soaked avalakki. 

This is a better option then steamed white rice and a very light breakfast recipe. 
I used medium avalakki for this recipe which takes 10 minutes to soak. 

Ingredients

2 cups Beaten rice (avalakki/ poha)

3 cups Water

Juice of 1 Lime

salt

For seasoning

4 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Bengal gram

3 tsp Peanuts

4 Green chilies, finely chopped

5 Curry leaves

1 Small Onion, finely chopped

1/4 tsp Turmeric

Few sprigs of Cilantro, finely chopped (optional)

Freshly grated coconut (optional)

Method

• Soak avalakki in water for 10 minutes. Use a colander to wash and squeeze water.  Transfer it to a mixing bowl
• Heat oil in a pan. Add mustard seeds, Bengal gram and peanuts. When they turn golden brown; add green chilies, curry leaves and onions. Saute until onions softens
• Add turmeric and transfer the contents to the mixing bowl
• Add lime juice and salt. Mix well
• Add cilantro and coconut to boost flavor. 

Onion-Tomato Upma

Upma is a hot South Indian breakfast and tiffin food. Cracked wheat is seasoned with Indian condiments, onions and tomatoes. Its a simple recipe made effortlessly.

I like keep upma recipe very simple. My brother who likes upma often complained that he fails to achieve perfection with right consistency either its too soggy or it is too dry. The secret of upma lies in its moistness and cracked wheat separated from one another. With right proportion of water and few drops lemon juice this consistency can be achieved.

Ingredients

3 cups Cracked wheat

2 Onions, diced

1 Ripened Tomato, diced

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tsp Bengal gram

8-10 Curry leaves

1 tsp Grated ginger

5-6 Green Chilies, cut lengthwise

5 cups of water

Juice of 1/2 Lemon

Salt

6 tsp Oil

Method

• Roast cracked wheat on a preheated pan over medium heat. When cracked wheat starts to turn light brown, turn off the heat and set aside

• Heat oil in a large pot. To this add mustard seeds, cumin seeds, Bengal gram and curry leaves. 

• When it starts to sizzle, add green chilies, onions and ginger. Saute until onions turn transparent

• Then add tomatoes and saute for a minute (do not over cook tomatoes)

• Add water, lemon juice and season it with salt. When it starts to simmer, lower the flame and slowly add cracked wheat stirring in one direction without forming lumps. Cover the pot and cook in low heat for 3-4 minutes 

• Garnish with cilantro and serve hot

Kathirikai Vattal Kuzhambu

Kathirikai Vattal Kuzhambu is a traditional tamil curry made from Kathirikai Vattal. This curry has tangy and spicy flavors of tamarind and coriander-chili powder. Kathirikai Vattal is made from brinjals which are soaked in warm water and then mixed in salt dried under sun until it is crispy. 

This is a versatile curry recipe with steamed rice.

Ingredients

1 cup Kathirikai Vattal

1 Onion, paste

3 cloves of Garlic, paste

1 Tomato, paste

1/4 tsp Turmeric powder

1/2 tsp Coriander-chili powder
1/2 cup Tamarind pulp

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

Salt

4 tsp Oil

For spice powder

2 tsp Bengal gram

1 tsp Pepper

Method

• Dry roast bengal gram and pepper until Bengal gram turns light brown color. After it cools, make a smooth powder

• Heat oil in a pan. Add mustard seeds, cumin seeds, onion and garlic paste. Cook for 5 minutes. Then add Kathirikai Vattal. Cook for another 2-3 minutes

• Add turmeric powder, coriander-chili powder, spice powder , tamarind pulp and tomato paste. Add water to adjust thickness of curry about 1 cup

• Bring it boil and season it with salt
• Serve hot with steamed rice