Thursday, February 16, 2017

Beetroot Kola Urundai Recipe-Chettinadu Style

Beetroot Kola Urundai is a very popular Chettinad snack made with lentils, spices and beetroot.  It can be had as a tea time snack or as a side dish. Traditionally it is deep fried but I have used the paniyaram pan to fry it. It is very easy to make and tastes delicious. As we have not deep fried, it is healthy and guilt free. Today we will learn how to make Chettinad Style Beetroot Kola Urundai following this easy recipe with step wise pictures.

Beetroot Kola Urundai

Beetroot Kola Urundai

Beetroot Kola Urundai

 Prep Time : 10 mins (excluding soaking time)
 Cook Time : 20 mins 
 Yields: 15
 Recipe CategorySnacks-Side Dish
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Bengal gram dal (kadalai paruppu/chana dal) - 1/2 cup
   Ginger-garlic paste - 1 tsp
   Green chillies - 2
   Fennel seeds (saunf/sombu) - 1 tsp
   Salt needed
   Pearl Onions - 6-7 finely chopped
   Beetroot - 1/3 cup grated finely
   Coriander leaves - 2 tbsp finely chopped
   Curry leaves - a sprig


Preparations

Wash and soak bengal gram dal (chana dal in Hindi, kadalai paruppu in Tamil) in water for 1 1/2 - 2 hours.

After 1 1/2 - 2 hours - Drain the water completely and grind it coarsely with green chillies, ginger-garlic paste, 1/2 tsp fennel seeds and salt needed, without adding water.

how to make beetroot kola urundai

Add finely chopped onions, coriander leaves, a sprig of tender curry leaves and 1/2 tsp fennel seeds.

Beetroot Kola Urundai Recipe-Chettinadu Style

Add grated beetroot (use a fine grater to grate the beetroot ) I did not do that, so found it difficult to make balls. If there is water in the grated beetroot, squeeze out the water before adding it to the ground dal.

Mix all the ingredients well and check for salt. Divide the mixture equally and make small smooth balls from it. If you are unable to make balls, you can add a little rice flour. Note - Once you add beetroot, you should make balls and fry the balls immediately otherwise the mixture will become watery.

Beetroot Kola Urundai Recipe

Method

Heat a paniyaram pan, add 1/2 - 3/4 tsp of oil in each hole.

Place the balls and cook covered on low heat.

Beetroot Kola Urundai in paniyaram pan-healthy snacks

Then flip it over to the other side and cook on low heat.

Healthy Beetroot Kola Urundai

Once it is well cooked, remove from the pan. Enjoy it as a snack or as a side dish for sambar sadam or any variety rice.

Note - You can deep fry it if you prefer.

You might like my other Beetroot Recipes

Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook, Instagram and Subscribe to RSS Feed to receive latest updates.

Read More »

Friday, February 10, 2017

Tamatar Wali Arbi Sabji-Tomato Colocasia Recipe-Taro Root Curry with Tomatoes

Taro root or colocasia is known as "seppankilangu" in Tamil. Usually most South Indians make either seppankilangu roast or curry or add it to buttermilk kulambu (mor kulambu) or aviyal, but this is a very different recipe with seppankilangu. I happened to taste this in one of the guest house we stayed and loved it a lot. I got the recipe from the cook there and tried it at home. This arbi sabji goes well with both rice and roti. Today we will learn how to make Tomato Colocasia following this easy recipe with step wise pictures.

Tamatar Wali Arbi Sabji-Taro root with tomatoes

Tamatar Wali Arbi Sabji

Tamatar Wali Arbi Sabji

 Prep Time : 15 mins
 Cook Time : 25 mins 
 Serves: 2-3
 Recipe CategorySide Dish-Taro root
 Recipe CuisineNorth Indian
 Author:

   Ingredients needed

   Taro root (arbi) - 10-12 or 1/4 kg
   Oil - 1 1/2 - 2 tbsp
   Onion - 2 medium size
   Ginger-garlic paste - 1 tsp
   Tomato - 2 big ones
   Salt to taste

   Spice Powder

   Turmeric powder - 1/4 tsp
   Chilli powder - 3/4 - 1 tsp
   Coriander powder - 2 tsp
   Cumin powder - 1/2 tsp
   Kitchen king masala powder - 1/2 tsp (optional)
   Dry mango powder/amchur powder - 1/2 tsp

   For the seasoning

   Oil - 2 tbsp
   Cumin seeds - 1 tsp
   Curry leaves - a sprig


Preparations

Pressure cook taro root with enough water for 1 whistle. Cooking time varies depending on the quality of taro root. Some may get cooked in 1 whistle. Some may take a little longer. If you find the arbi not cooked properly after 1 whistle, cook without the whistle after that. The taro root or arbi has to be cooked until fork tender. It should not be mushy.

Once cook drain the water, put them in cold water for sometime. Leave it to cool. Then peel the skin and cut it into roundels.

Heat 2 tbsp of oil and add the cooked taro root. Holding the handle of the pan, toss the taro root to mix it. Avoid using spatula to mix it. Roast until lightly browned. Keep it aside.

arbi sabji recipe

Method

Heat oil in a pan, add cumin seeds,when it sizzles, add thinly sliced onions and curry leaves.

sauteing onions

Saute until onions turn light brown. Add ginger-garlic paste and saute for a few more minutes.

seppankilangu thakkali curry

Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, kitchen king masala powder, dry mango powder and salt needed.

arbi sabji

Cook until tomatoes becomes mushy and oil separates. If it is too dry, you may add 1-2 tbsp of water.

Tamatar Wali Arbi

Once the tomatoes are cooked well, add the taro root and mix well.

Cook for 2-3 minutes on low heat and switch off the heat. Garnish with finely chopped coriander leaves.

Taro Root with Tomatoes

Serve with rice or roti.

My Lunch Menu - Tamatar wali arbi - Paruppu Rasam - Aloo bhindi sabji - phulkas - pickle - rice - curd and sliced raw tomatoes.

Indian Lunch Ideas

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »

Monday, February 6, 2017

Mint Couscous Recipe-Minty Couscous-Easy Indian Style Couscous Recipes

What I love about Couscous is that it is so easy to cook and we can flavor it with anything we like.This Indian style minty couscous is very delicious and super easy to prepare. Let us learn how to make how to make Indian Style Mint Couscous recipe following this easy recipe with step wise pictures.

Mint Couscous-Indian Style Couscous Recipes

Mint Couscous

Mint Couscous

 Prep Time : 10 mins
 Cook Time : 10 mins 
 Serves:1
 Recipe CategoryLunch-Dinner-Couscous
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Couscous - 1/2 cup
   Water - 1 cup

   Mint - 1 cup firmly packed
   Garlic - 2 cloves
   Green Chilli - 1
   Ginger - 1/2 inch piece

   Onion - 2 medium size (finely chopped)

   For the Seasoning

   Oil - 2 tbsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Bay leaf - 1


Preparations

Bring  a cup of water to rolling boil, add 1/4 tsp of salt and pour it over the couscous, mix well and keep it covered. Let it sit for 15 minutes.

Once all the water it absorbed, fluff it with a fork and keep it aside.

cooking couscous

Grind mint leaves, garlic, ginger and green chilli to a paste. Keep it aside.

Method

Heat oil in a pan, add cinnamon, cloves and bay leaf. Saute for a few seconds and then add finely chopped onions.

Saute until onions turn light brown.

how to make mint couscous

Add the ground paste and salt needed (remember we have already added a little salt to couscous). Saute until it is cooked well and the raw smell of the mint goes.

Minty Couscous

Add couscous and mix well. Remove from heat. If you prefer, you can add cashew nuts roasted in ghee.

Mint Couscous Recipe

Enjoy minty couscous with papads or potato chips or french fries or potato curry or cauliflower 65 or any raita.

Enjoy making more Couscous Recipes.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »

Wednesday, February 1, 2017

Pumpkin Pasta Recipe-Pasta with Pumpkin Sauce

Pumpkin pasta is very simple to make and needs very less ingredients. It tastes awesome and makes a delicious meal in itself. Today we will learn how to make pasta with pumpkin sauce following this easy recipe with step wise pictures.

Pumpkin Pasta-Pasta with Pumpkin Sauce

Pumpkin Pasta

Pumpkin Pasta

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2
 Recipe CategoryBreakfast-Lunch-Dinner-Pasta
 Recipe CuisineInternational
 Author:

   Ingredients needed

   For the Pasta

   Pasta - 150 grams (any pasta)
   Oil - 2 drops
   Salt needed

   For the Pumpkin sauce

   Butter/Olive oil - 2 tsp (for cooking pumpkin)
   Pumpkin - 2 cups chopped
   Milk - 3/4 cup (boiled and cooled)

   Olive oil - 2 tsp
   Garlic - 1 tbsp minced
   Chilli flakes - 1/2 - 1 tsp
   Dry Oregano - 1 tsp
   Dry Basil - 1 tsp
   Pepper powder as needed
   Salt as needed

   For Garnishing

   Grated Parmesan cheese - as needed
   Fresh Parsley - 1 tsp finely chopped


Preparation 

Peel the skin of pumpkin. Scrap out and discard the fiber and the seeds. Chop it into medium sized pieces.

Heat 2 tsp of olive oil or butter and cook pumpkin until tender. Leave it to cool.

how to make pumpkin pasta

Blend it with milk and keep it aside. I have used Tagliatelle Pasta, but you can use any pasta.

pumpkin sauce and pasta

Bring plenty of water adding 2 drops of oil and needed salt to rolling boil. When water starts boiling, add the pasta and stir so that they do not stick together.

Stirring from time to time prevents the pasta from clumping together.

cooking pasta

Cook for 7-8 minutes or until aldente. It should not be mushy or too soft. Take a piece of pasta, cool it and taste it to check, if it is perfectly cooked.

Reserve a cup of pasta water and drain the pasta in a colander. 

how to cook pasta

Method 

Heat 2 tsp olive oil in a pan, add finely chopped garlic and saute for a few seconds. Reduce the heat to low and add the prepared sauce. Add needed salt, chilli flakes, dry oregano, dry basil, pepper powder and mix well .

Pasta with Pumpkin Sauce recipe

Add the cooked pasta, needed pasta water (do not add all the reserved water), mix well and heat it slightly on low flame.

Top it with grated parmesan cheese and garnish with finely chopped fresh parsley or basil leaves.

Pumpkin Pasta Recipe

Enjoy it warm with garlic bread.

Note - Adjust seasonings as per your preferences. Choose deep yellow pumpkin for making pasta sauce.

Check more delicious Pasta Recipes and pumpkin recipes.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Read More »

Thursday, January 26, 2017

Vendhaya Keerai Poriyal-Methi Bhaji Recipe-Fenugreek Leaves Stir Fry

Fenugreek leaves are commonly used in Indian cooking. It is known as "vendhaya keerai" in Tamil and "methi" in Hindi. Dried fenugreek leaves are called "kasoori methi" which is also used in cooking. Fenugreek leaves are a good source of iron, protein, magnesium, manganese, vitamin B6 and dietary fiber. Fenugreek is considered good for nursing mothers. It helps improve lactation. It helps alleviate menstrual cramps and other discomforts related to it. It is said to be good for diabetics also. Though cleaning the leaves is a bit time consuming, it is worth the effort considering its health benefits. Not only it is healthy but also very delicious.Today we will learn how to make vendhaya keerai poriyal/methi subzi following this easy recipe with step wise pictures.

Vendhaya Keerai Poriyal-Methi Bhaji

Vendhaya Keerai Poriyal-Methi Bhaji

Vendhaya Keerai Poriyal-Methi Bhaji

 Prep Time : 30 mins
 Cook Time : 15 mins 
 Serves: 2-3
 Recipe CategorySide Dish-Methi
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Fenugreek leaves/methi - 2 cups
   Garlic - 5 cloves
   Onion - 1 cup finely chopped
   Turmeric powder - 1/4 tsp
   Sambar powder - 1 tsp
   Salt needed
   Grated coconut - 1/3 cup

   For the seasoning

   Oil - 2 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1 tsp
   Asafoetida/Hing - a generous pinch


Preparation 

How to clean and store fenugreek leaves

Pick and clean the fenugreek leaves. Discard the roots and the thick matured stems. Picking and cleaning methi is a pain but easier to do when it is fresh. So don’t postpone plucking the leaves until they wilt. Once you have done it, line a container with paper towel, keep the plucked leaves, cover it with another paper towel, close it and refrigerate. Alternatively you can wrap it loosely in a paper towel and keep it in a zip log bag. It stays fresh for 4-5 days in the refrigerator.

If you are going to use it immediately, wash it in plenty of water thrice. Put them in a big container and rinse it, discard the water, rinse again in plenty of water. Wash it 3 times to remove the sand.

Other preparations

Finely chop onion and garlic. Chop fenugreek leaves also roughly.

Method

Heat oil in a pan, add mustard seeds, hing and cumin seeds, when mustard seed splutters, add garlic and onions.

methi recipes   

Saute the onions well until it turns light brown. Add the methi leaves.

Fenugreek Leaves Stir Fry

Add turmeric powder and sambar powder (you can add chilli powder also, if adding chilli powder, add less).

Cook covered on low heat, stirring in between. Add salt to taste.

Vendhaya Keerai Poriyal recipe

Once cooked, add grated coconut, mix well and turn off the heat.

Methi Bhaji Recipe-Methi sabzi

Enjoy this delicious stir fry as a side dish for chapati or with rice.

You might like my other Methi Recipes also.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »

Tuesday, January 24, 2017

Kollu Adai-Horse gram Vegetable Adai Dosa Recipe-Kollu Recipes

Horse gram (known as "kollu" in Tamil and "kulthi" in Hindi) is a rich source of calcium, protein, phosphorous, iron and fiber. Horse gram can be used to make many dishes like kollu rasam, kollu sundal, horse gram sprout salad, side dishes for chapati, kollu soup etc. Horse gram sprouts are more nutritious and easily digestible. As horse gram is rich in fiber, it helps in weight loss by keeping you full for a longer time. This horse gram adai is extremely delicious and also very nutritious with the goodness of vegetables and drumstick leaves. Today let us learn how to make kollu vegetable adai following this easy recipe with step wise pictures.

Kollu Adai-Horse gram Adai

Kollu Adai-Horse gram Adai

Kollu Adai-Horse gram Adai

 Prep Time : 15 mins (excluding soaking time)
 Cook Time : 30 mins 
 Serves: 15 small adais
 Recipe CategoryBreakfast-Dinner-Horse gram
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Horse gram (kollu) - 1/2 cup
   Par boiled rice - 1/4 cup
   Tur Dal - 1/4 cup
   Bengal Gram dal (kadalai paruppu) -1/4 cup
   Green gram (pachai payaru)- 1/4 cup
   Urad Dal - 1/4 cup
   Red Chillies - 2-3
   Cumin seeds/Jeera - 1 tsp
   Salt needed

   Drumstick leaves - fistful
   Onion -2 medium size
   Cabbage - 1/3 cup
   Carrot - 1 medium
   Coriander leaves - 1/4 cup finely chopped
   Coconut - 2 tbsp grated

   Oil for making adais


Preparations

Wash and soak horse gram, green gram, urad dal, tur dal, bengal gram dal (chana dal) and rice (can use any rice) together for 5-6 hours.

Drain the water and grind it with little water adding cumin seeds, red chillies and salt needed to a slightly coarse batter. The batter should not be too thin nor too thick.

Kollu Adai recipe

Chop all the vegetables finely. Add to the batter. Add chopped drumstick leaves, coriander leaves and grated coconut (optional) to the batter and mix well. Now our healthy and nutritious horsegram/kollu batter is ready.

Horse gram Vegetable Adai Recipe

Method 

Heat a tawa, pour a ladle of batter and spread it in a circular motion. Cook on 
medium heat. (Note- After adding the vegetables, the batter will become a little thick. So we will be making small and thin adais. If you have difficulty in spreading the batter, you can also spread the batter with your finger tips on the tawa and then heat it).

After spreading the batter, make 4-5 holes with the back of the ladle as seen in the picture below.

Drizzle a tsp of oil around the adai and a few drops inside each hole.

Once the sides starts lifting up, flip it over to the other side.

Horse gram Adai Recipe

Drizzle another 1/2 tsp of oil around the adai. Once it gets cooked well, remove from heat and serve hot with chutney or butter or powdered jaggery or even cream (malai).

Kulthi adai dosa

Adai tastes heavenly with butter and cream. If  you have not tried it, then I recommend you to try that combo.

More Horsegram/Kollu/Kulthi recipes for everyone and also for those who what to reduce weight.

Kollu Recipes for weight loss

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »

Tuesday, January 17, 2017

Avocado Chapathi-Avocado Paratha Recipe-Avocado Indian Recipes

Avocado is considered a "super food". Do you know it improves your skin and helps prevent many life threatening diseases. Though high in fat (healthy fat), it helps in weight loss. I had a ripe avocado which I added to the wheat flour and prepared a dough. I did not add water or oil to make the dough. The oil in the avocados were enough to make the dough. The avocado chapatis or avocado parathas were super soft and very delicious. Do try this healthy, super soft and delicious chapathi with the goodness of avocados!

Avocado Chapathi-Avocado Paratha

Avocado Chapathi-Avocado Paratha Recipe

Avocado Chapathi-Avocado Paratha Recipe

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2
 Recipe CategoryBreakfast-Avocado
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Avocado Pulp - 3/4 cup
   Whole wheat flour - 1 1/4 cup
   Onion - 1/2 an onion (grated)
   Green chillies -1
   Coriander leaves - 2 tbsp finely chopped
   Garlic - 2-3 grated
   Lemon juice - 2 tsp
   Salt as needed
   Ghee/clarified butter (optional)


Preparation

Mash avocado well. Add lemon juice, salt needed and mix well.

Add grated onion, grated garlic, finely chopped green chillies, finely chopped coriander leaves and mix well.

How to prepare avocado roti

Add whole wheat flour and mix well with the avocado mixture. No need to add water. Knead it into a soft pliable dough. If needed, you may add a tsp of oil, though not necessary. Let the dough rest for 15 minutes. (If you feel the dough is too soft, you may add a little more flour).

Avocado Chapati-Desi Recipes with avocado

Divide the dough into equal parts. Flatten it and dust wheat flour.

Avocado Chapati recipe

Roll it out into a circle of 5 or 6 inches in diameter, dusting wheat flour. Repeat the same of the rest of the balls.

how to make Avocado Paratha/chapati

Method

Heat a tawa, place the rolled out dough on the tawa. When you find bubbles forming on the surface, press it gently with a kitchen towel or ladle and flip it over to the other side.

Cook the other side and remove from heat. Apply ghee (if preferred) and serve hot.

Avocado Paratha Recipe

Side Dish for Avocado Paratha 

As we have added avocado and made this paratha, you do not have to make any elaborate side dish for this. Pickle or thick curd or even tomato chutney will go well with this paratha.

Try this healthy avocado chapati and give me your feedback.


Refer more Avocado Recipes.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Read More »

Friday, January 13, 2017

Apple Kheer-Apple Payasam Recipe

Apple Kheer/apple payasam is easy to prepare and tastes absolutely heavenly. I had lots of apples lying down in the fridge with no takers. So I decided to make apple kheer and believe me, it was a hit. You can make this kheer for any festivals or any special occasions. I personally do not like apples but I loved this apple kheer. Today we will learn how to make this apple kheer following this easy recipe.

Apple Kheer-Apple Payasam

Apple Kheer-Apple Payasam

Apple Kheer-Apple Payasam

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves: 2
 Recipe CategoryDessert-Apple
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Apple - 1 cup grated
   Milk - 4 cups + 1/4 cup
   Sugar - 1/4 -1/3 cup
   Ghee - 1 tsp
   Cashew nuts - 15
   Almonds - 5
   Cardamom powder - 2 powdered
   Saffron strands - 4-5


Preparation

Blanch almonds. Soak cashew nuts in hot water. Grind coarsely 5 cashew nuts and 5 blanched almonds in 1/4 cup of milk. Keep it aside. Chop the remaining soaked 10 cashew nuts and keep it aside.

Soak saffron strands in a 2 tbsp of warm milk and keep it aside.

Method

Boil milk on medium heat until it  reduces to 3/4 its original quantity. Keep stirring, so the it does not get burnt.

Add the ground cashew nut and almond paste and cook for a few minutes stirring continuously.

how to make apple payasam

Add sugar and let it dissolve completely. You can also add 2-3 tbsp of condensed milk. In that case, you can reduce the sugar or omit it. Remove from heat.

Apple Payasam Recipe

Wash, peel and core an apple and grate it. Heat a tsp of ghee and saute the grated apple for a few minutes or until it is cooked but not too mushy. Leave it to cool completely.

how to make apple kheer

Add the sauteed apple, saffron milk, cardamom powder and mix well.

Apple Kheer recipe

Cook on low heat for a few seconds and remove from heat. Leave it to cool completely.

Then add the soaked and chopped cashew nuts and refrigerate for 2 hours.

This apple payasam should be served chilled.

Enjoy making this payasam for Pongal. Wishing you all a very Happy Pongal.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »