Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Stuffed Eggplant Fry / Kathirikkai Poriyal

Posted by on Jan 20, 2011 in Best of ST, Featured, Veggie Entrees & Sides | 6 comments

When I was young, I wont eat eggplant that much. But whenever my grandma made this stuffed eggplant fry, I would be the first one to finish it . This eggplant fry is a tasty side for sambar, rasam. .. Preparation time : 40 minutes No of servings : 2 Spice level : 4 Ingredients: Small Eggplant / Brinjal – 8 Coriander seeds – 1 1/2 tbsp Bengal gram / Channa dal – 2 tsp Urad dal – 1 tsp Cumin Seeds – 1 tsp Coconut – 3 tbsp Red Chillies- 4 to 5 (according to spice level) Salt – to taste Oil – 3tbsp Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – a pinch Method of Preparation: Take very little oil in a pan and fry cumin seeds, followed by red chillies, bengal gram,...

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Spinach Dal Curry (Version 2)

Posted by on Jan 13, 2011 in Best of ST, Featured, Veggie Entrees & Sides | 15 comments

I love spinach dal a lot and want to have it in different styles. This version of spinach dal is mother-in-law’s recipe. This time when I went to India she made this and I loved it. Without any masalas, I love this simple version of dal spinach. Preparation Time : 30 min No of Servings : 3 Spice level : 2 out of 5 Ingredients: Spinach – 1 bunch Toor dal – 1/3 cup Coconut – 3 tbsp Green chillies – 2 Turmeric powder – 1/4 tsp Asafoetida – a pinch Mustard Seeds – 1/2 tsp Red chilly – 1 Onion – 3 tbsp (finely chopped) Salt – to taste Oil – 1 tbsp Method of Preparation: Pressure cook toor dal for 3 whistles by adding the turmeric powder and asafoetida. Wash the spinach well, wash them and boil...

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Cabbage Thoran / Curry

Posted by on Jan 9, 2011 in Best of ST, Featured, Veggie Entrees & Sides | 15 comments

The last vegetable I take from my fridge is cabbage.  I am not a huge fan of cabbage. I went to one of my friends place and she had made this cabbage thoran. Thoran is a Keralite dish and it is very tasty. I use almost the same ingredients for my version of cabbage poriyal but I love this thoran.  This time definitely cabbage is not the last one from my fridge 🙂 Preparation time : 10 minutes No of Servings : 4 Spice level : 2 Ingredients: Cabbage – 1/2 (finely chopped) Onion – 1/3 cup (finely chopped) Green chillies – 5 to 6 (finely chopped) Ginger – 1/2″ (finely chopped) Turmeric powder – 1/4 tsp Coconut – 1/3 cup (grated) Oil – 1 tbsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Salt – to...

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Aloo Bonda

Posted by on Jan 6, 2011 in Appetizers, Best of ST, Featured | 20 comments

I usually make bhajji when it comes to deep fried snack. I like bondas and that too aloo bonda a lot. I love aloo bonda with coconut chutney. Finally I made it and it was very tasty 🙂 Preparation time: 30 minutes No of Servings: 2 to 3 Spice level: 3 Ingredients: Potato – 1 (large size) Onion – 1/2 (small size)(finely chopped) Green Chilly – 1(chopped) Red Chilli Powder – 1 tsp (according to spice level) Coriander Powder – 1/2 tsp Turmeric Powder – 1/4 tsp Coriander – 1 tbsp (chopped) Salt – to taste Gram flour – 1/3 cup Rice flour – 2 tbsp Oil – for frying Method of Preparation: Boil the Potato and smash it. Mix onion, green chilly, 1/2 tsp red chilli powder, coriander powder, tumeric powder, coriander and salt Make smooth round shaped...

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Cabbage Kootu (Version 2)

Posted by on Jan 4, 2011 in Best of ST, Featured, Kootu/lentil Stew, Veggie Entrees & Sides | 5 comments

Cabbage kootu is one of my  favorite dish. It is simple and tasty and it goes well with both white rice and chappathy. So whenever I make this dish, I make some extra amount to cover for both lunch and dinner. That way your time is saved. Here you go… Preparation time: 30 t0 35 minutes Spice level: 2.5 out of 5 No. of servings: 3-4 Ingredients: Chopped cabbage – 2 cups Split pigeon peas (toor dal) – 1/3 cup Coriander seeds – 1 and 1/2 tsp Cumin – 1 tsp Shredded coconut – 1/4 cup Salt to taste Seasoning: Split white lentil (urad dal) – 1 tsp Mustard seeds – 1 tsp Cumin – 1 tsp Curry leaves – few Green chilies – 4 Dry red chilies – 2 Asafoetida – a pinch Turmeric powder – 1/4 tsp...

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Homemade Chocolate Cake

Posted by on Dec 22, 2010 in Baking, Best of ST, Cookies and Cakes, Desserts, Featured | 16 comments

I wanted to make a cake for my husband’s birthday. I was searching for a simple cake recipe and I got this yummy cake recipe from my friend Sajana.  I tried this chocolate cake and it came out well.  Here is the recipe for an easy and delicious dessert. Preparation time : 45 minutes Ingredients 1: Sugar – 2 cups All purpose flour – 1 3/4 cup Cocoa – 3/4 cup Baking powder – 1 1/2 tsp Baking soda – 1 1/2 tsp Salt – 1 tsp Chocolate chips – 1/2 cup Cashews broken – 1/2 cup Ingredients 2: Eggs – 2 Milk – 1 cup Oil – 1/2 cup Vanilla extract – 2 tsp Water – 1 cup Method of Preparation: Mix all the ingredients 1 in a wide vessel. Beat the eggs and add all other ingredients...

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Cauliflower Fry

Posted by on Dec 17, 2010 in Best of ST, Featured, Veggie Entrees & Sides | 8 comments

I tried this Cauliflower Fry recently and I liked it so much. I got bored of cooking cauliflower in the regular method. My sister make colocasia fry in this method. So I thought I will substitute it with cauliflower. You can also try it with other vegetables such as potatoes and yam. Here you go… Preparation time: 30 minutes No. of servings: 3-4 Spice level: 3 out of 5 Ingredients: Cauliflower florets – 2 cups Besan flour (Chickpea flour) – 2 tbsp Corn flour – 2 tbsp Red chili powder – 3/4 tbsp Cumin powder – 1/2 tsp Coriander powder – 1/2 tsp Star Aniseed – 1/2 oil – 1/4 cup Salt Method of Preparation: Boil water and add the florets and let it sit for 3 minutes. Drain water completely and keep it aside. Mix all the flour...

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Karthikai Deepam and Neyyappam – Version 2

Posted by on Nov 21, 2010 in Best of ST, Diwali Recipes, Featured, Indian Festival, Onam and Vishu | 18 comments

Today is Karthikai Deepam. From Wikipedia: Karthikai Deepam is a festival of lights celebrated by Tamil Hindus on the full moon day of Karthikai month (November/December), which is observed in every home and in every temple. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnima. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows...

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Methi Kootu

Posted by on Nov 18, 2010 in Best of ST, Featured, Kootu/lentil Stew, Veggie Entrees & Sides | 17 comments

My cousin told about making methi kootu using whole masoor. Both methi and whole masoor are highly nutritious. Methi is rich in Iron, Phosphorous, calcium and vitamins whereas whole masoor are essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. These are also very rich in iron. This kootu is very simple and very healthy. Preparation time : 35 minutes No of Servings : 3 Spice level : 3 Ingredients : Methi Leaves – a bunch (chopped) Masoor dal whole (whole baby lentils) – 1/3 cup Onion – 1/2 (finely chopped) Tomato – 1/2 (chopped) Sambar powder – 1 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp Seasoning vadagam – 1 tsp Oil – 1 tbsp Asafoetida – a pinch Salt – to taste Method of...

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Happy Deepavali

Posted by on Nov 5, 2010 in Best of ST, Diwali Recipes, Featured, Indian Festival | 12 comments

Wish you all a very Happy and Colorful Deepavali… Deepavali or Diwali is a festival of lights. This year it is really special for me because I am celebrating it with my family in India. It was colourful and bright everywhere with the sounds of crackers. I enjoyed bursting all the crackers and Today is a special feast along with different kind of sweets. Everything was so yummy that  forgot to count calories…;). Shopping for clothes, sweets and crackers during Deepavali is another wonderful experience (if shopping is done a week ahead…;)). From wikipedia: Deepavali is an important five-day festival in Hinduism, Sikhism, and Jainism, occurring between mid-October and mid-November. For Hindus, Diwali is the most important festival of the year and is celebrated in families by performing traditional activities together in their homes.Diwali involves the lighting of small...

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Dal poli – Sweet Lentil Pancakes

Posted by on Oct 29, 2010 in Best of ST, Desserts, Diwali Recipes, Featured, Indian Festival, Vinayagar Chaturthi | 13 comments

Poli is one of the popular and traditional dishes in South India. We make this dish for festivals and special occasions. It is a flat bread with sweet filling inside which is called ‘Puran’. There are different types of poli which varies with the types of filling. The one that I am going to share with you is “Paruppu Poli”. ‘Paruppu’ means Lentils. Here I have used Channa dal. Puran or the stuffing is made of lentils and jaggery with the flavor of cardamom and nutmeg. This is stuffed in a dough made of maida or all purpose flour, rolled and cooked over hot griddle with a hint of ghee and then served hot with a small dollop of ghee or just by itself. You need patience and experience to get a perfect texture and taste.  hope. After making...

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Eggplant Parmigiana

Posted by on Sep 24, 2010 in Baking, Best of ST, Featured, Italian | 31 comments

From Wikipedia: Parmigiana or eggplant parmigiana (Italian: melanzane alla parmigiana or parmigiana di melanzane) is a Southern Italian dish made with shallow fried eggplant (aubergine) slices layered with cheese and tomato sauce, then baked. In some versions, the eggplant slices are first dipped in beaten eggs and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella or Caciocavallo, or a combination of these. Ingredients: Big eggplant – 1 Italian seasoned bread crumbs – 2 cups [Substitute: 2 cups bread crumbs, 1/2 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp dried marjoram] All purpose flour or Maida – 1 cup Eggs – 3 Spaghetti sauce – 1 large can Mozzarella cheese – 8 oz Parmesan cheese – 1/4 cup Fresh basil...

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Chakka Payasam – Jack Fruit Kheer

Posted by on Sep 18, 2010 in Best of ST, Desserts, Featured, Onam and Vishu | 9 comments

Jack fruit kheer or Chakka Payasam is a popular sweet in Kerala. The main ingredient of this kheer is Chakka Varatti or Jack fruit Jam. This jack fruit  jam is made by cooking steamed ripe jack fruit , ghee and jaggery. It lasts for over an year without loosing its taste. We make Chakka Varatti during the jack fruit season and use it through out the year for making Elai Adai, Chakka Payasam and other sweets. This Chakka Payasam is a simple yet delicious sweet for any occassion or an auspicious day. Here you go… Preparation Time: 15 mins (with ready made chakka varatti) No. of Servings: 4 to 5 Check here for the recipe of Chakka Varatti or Jack fruit jam. Ingredients: Chakka Varatti or Jack fruit jam – 3 tbsp Powdered Jaggery – 1/4 cup Coconut Milk –...

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Vegetable Korma ( Version 2 )

Posted by on Sep 15, 2010 in Best of ST, Featured, Veggie Entrees & Sides | 18 comments

This is another version of Vegetable Korma which can be served along with Roti, Ghee Rice, Pilaf or Idiyappam. The ground coconut paste gives a creamy texture and the perfect blend of spices enhances the taste.  This will definitely be a treat for veggie lovers. My Mother-in-law is a wonderful cook and she share all her wonderful recipes with me. This recipe for Vegetable Korma is also hers and it is my all time favorite. Preparation time : 4o minutes No of Servings : 4 – 5 Spice Level : 4 Ingredients: Cumin Seeds – 1 tsp Onion – 1 (large) (finely chopped) Green chillies – 3 (grounded) Ginger garlic paste – 1 tbsp Tomato – 1 (medium size) (finely chopped) Coriander powder – 1 tbsp Red chilli powder – 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp...

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Hyderabadi Veggie Dum Biryani

Posted by on Aug 13, 2010 in Best of ST, Featured, Rice dishes | 50 comments

Hyderabadi Veggie Dum Biryani is a wonderful and popular dish in India. I have become a die hard fan of it recently after eating the vegetarian version of it. Being a vegetarian, it was really painful watching my friends eat this lovely biryani with meat. Finally I happened to try the vegetarian version and I just fell in love. Now I can understand why my friends are so crazy about this Biryani all the time. I was looking for the recipe and alas! Shriya had posted Hyderabadi Chicken Dum Biryani a few months back. I just altered it a bit here and there and replaced chicken with veggies and it came out really good. So the next time this is going to be the main dish for our weekend get-together. Here you go… Preparation time: 90 minutes Spice Level:...

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Beans Poriyal / Beans Stir fry

Posted by on Aug 12, 2010 in Best of ST, Featured, Veggie Entrees & Sides | 14 comments

I love all the vegetables especially when they are cooked in a simple way..Beans poriyal is one of that kind. It is nutritious too. It goes well with Sambar, Rasam.. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Beans – 200g (cut into small cubes) Onions – 1/2 (finely chopped) Mustard seeds – 1/2 tsp Red chillies / green chillies – 4 (according to spice level) Coconut – 1 tbsp Oil – 1 tbsp Salt – to taste Asafoetida – a pinch Curry leaves – a few Method of Preparation: Take the beans in a microwave bowl and add little salt and sprinkle some water. Cover it with a plate and microwave it for 5 minutes so that they are half cooked. In the meantime heat oil in...

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Keerai Kootu / Moong dal Spinach

Posted by on Aug 4, 2010 in Best of ST, Featured, Veggie Entrees & Sides | 27 comments

I love keerai kootu..especially with  Amaranth leaves(mulai keerai). We could not find it in U.S.  But even with the spinach kootu is very tasty. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of all most all the vitamins, iron and calcium. Preparation time: 35 minutes No of Servings: 3-4 Spice level: 3 Ingredients: Spinach – 4 cups (Roughly chopped) Moong dal – 1/3 cup Onion – 1/2 (finely chopped) Tomato – 1/2 (chopped) Green chilly – 1 Sambar powder – 1 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp Seasoning vadagam – 1 tsp Asafoetida – a pinch Oil – 1 tbsp Salt – to taste Method of Preparation: Pressure cook the moong dal for 3 whistles with a pinch...

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Veggie Sub Sandwich

Posted by on Aug 2, 2010 in Best of ST, Featured, Sandwiches, Veggie Entrees & Sides | 21 comments

Veggie Sub Sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread. I just love the veggie delight sub from Subway. After I started making this sub at home, believe me our visit to subway has gone down. Here you go… Preparation time: 10 to 15 minutes Spice level: 2 out of 5 No. of servings: 2 Ingredients: French bread loaf – 1 Veggie patty – 2 Cheese slices – 4 Sliced cucumber – 1/2 cup Sliced tomatoes – 1/2 cup Chopped onions – 1/2 cup Jalapeño pickle – 1/4 cup Lettuce – 1 cup Mustard sauce – 1 tbsp Mayonnaise – 2 tbsp Salt and Pepper Method of Preparation: Preheat oven to 350 degree Fahrenheit....

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