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

Seppankizhangu Fry / Colocasia Fry (Version2)

Posted by on Mar 12, 2015 in Veggie Entrees & Sides | 0 comments

After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes. Time of Preparation : 30 to 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Colocasia – 4 Sambar Powder – 2 tsp Turmeric powder – 1/2 tsp Salt – to taste Oil – 2 tbsp (for mixing) and 2 tbsp (for frying) Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Tamarind water – 1 tbsp (optional) Method of Preparation: Boil the colocasia in pressure cooker for just 1 whistle and remove it from the heat. It...

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Ennai Kathirikkai Kuzhambu (version 2)

Posted by on Jul 3, 2014 in Kuzhambu/Sambar | 8 comments

Ennai Kathirikkai Kuzhambu is an authentic South Indian dish made with fried eggplant cooked in a spicy curry. You can serve it with rice and roti, also with dosa or idli. It is a comfort food and my family’s favorite. Try to use small eggplants for this dish. This dish requires a lot of oil and I generally don’t want to compromise on the taste when it comes to authentic dishes. But I try to make it not very often. You can also reduce the amount of oil accordingly. Preparation time: 90 minutes No. of servings: 7 Spice level: 4 out of 5 Ingredients: Indian brinjal or small eggplants – 10 Small onions or shallots – 1 cup (peeled and chopped) Tomatoes – 3 Garlic pods – 10 Sambar powder – 3 tsp Mustard seeds – 1/2 tsp Cumin...

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Maavadu – Pickled Baby Mangoes

Posted by on Jun 18, 2014 in Pickle | 1 comment

  Maavadu is pickled baby mangoes, a traditional South Indian pickle. During the summer season we make this pickle and enjoy through out the year. Maavadu and curd rice are the best combination. My mom and sister usually buy a lot of these baby mangoes and make pickles every year for us. These are brought by my parents from India and am enjoying fresh pickles this year. Ingredients: Vadu maangai  – 1 kg (baby mangoes less than 2″ in size) Mustard seeds – 50 gram Long dried red chilies – 6 Turmeric powder – 4 tbsp (or whole turmeric – 3) Sea Salt or Rock Salt – 150 g Castor oil Method of Preparation: Sterilize a ceramic or glass jar in which you are going to pickle the mangoes. Wipe it with clean towel or paper towel. Soak mustard...

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Spicy Green Chilli Chutney

Posted by on Sep 26, 2013 in Chutneys | 4 comments

This year I have got so much of Green Chillies from my garden. I was wondering what to do with so much of green chillies. One of my friend from Andra suggested this Green Chilli Chutney. Her mom gave this recipe and my husband loved it :). Time of Preparation : 20 minutes Yield : Around 2 1/2 cups Spice level : 5 out of 5 (extra spicy) Ingredients: Green Chillies – 500g Tamarind – big lemon size Salt – to taste Coconut – 1/3 cup (optional) Oil – 1/4 cup Sesame oil – to taste (optional) For Seasoning: Mustard seeds – 1 tsp Split Urad dal – 1 tsp Curry leaves – a few Method of Preparation: Heat oil in pan and fry the green chillies in medium flame. Take tamarind extract (thick extract of 2 cups) and...

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Paal Payasam (Version 2) / Milk and Rice Kheer

Posted by on Aug 28, 2013 in Desserts, Indian Festival, Diwali Recipes, Onam and Vishu | 3 comments

Rice Kheer is an Indian dessert which will be very tasty and is generally made for special occasions. For making Rice Kheer, we have to stand and near the cooking range for a long time to reduce the milk. But for this version of Rice Kheer we need not stand and wait. Only thing is the gas consumption will be more but definitely no strain :). Time of Preparation : 5 minutes Cooking Time : 3 hours No of Servings : 4 to 5 Ingredients: Milk (Full fat or 2%) – 5 cups Basmathi rice (washed) – small handful (around 3 tbsp) Saffron – a pinch Sweetened Condensed Milk – 1/2 can (7 oz) Ghee – 1 tsp Method of Preparation: Take a pressure cooker and add a tsp of ghee. Slightly toss the Basmathi rice and add the...

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Thavala Adai (Delicious South Indian Snack)

Posted by on Aug 21, 2013 in Breakfast Menu, Snacks | 3 comments

Thavala Adai is a delicious South Indian dish made from rice and lentils. My mom makes lovely  Thavala Adai and this is her recipe. I am not sure how they named this dish but all I care about is its wonderful taste. It will be a nice variation from the regular snacks. My mom makes it for the evening tiffin or sometimes even for dinner. It is crispy on the outside and soft on the inside. It can be served with coconut chutney, tomoto gothsu or eggplant gothsu. Preparation time: 45 minutes + 1 hour for drying rice Yield: 15 Spice level: 2.5 out of 5 Ingredients: Raw rice – 1 cup Toor dal – 1/4 cup Chana dal – 1 tbsp Urad dal – 1 tbsp Black peppercorns – 2 tsp Dried red chili – 1 Cumin seeds...

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Cauliflower Korma / Cauliflower in Cashew and Coconut Milk Gravy

Posted by on Aug 17, 2013 in Veggie Entrees & Sides | 1 comment

When we think of Korma, we generally make with green chillies or Red chilly powder. For this Korma, we use Red Chillies for the spice. I got this Korma Recipe from my friends mom and this Korma will be very good with Chapati. Time of Preparation : 45 minutes No of Servings : 3 to 4 Spice level : 4 out of 5 Ingredients: Cauliflower florets – 1 1/2 cups Onions – 1 1/4 cup (finely chopped) Tomatoes – 1 cup (finely chopped) Bay leaves – 2 Coconut milk – 1 cup (adjust according to the thickness) Green peas (I have used frozen)- 1/2 cup (optional) Oil – 1 tbsp Salt – to taste Coriander leaves – 2 tbsp Masala to Grind: Cinnamon stick – 1″ Clove – 1 Red chillies – 6 Coriander seeds – 1 tsp Khus...

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Kathirikai Masala Fry / Eggplant Fry

Posted by on Aug 8, 2013 in Veggie Entrees & Sides | 1 comment

This Eggplant Masala Fry is almost similar to Stuffed Eggplant Fry and it is even simple to make. I got this recipe from one of my friends and it will be very good with sambar or any variety rice. Time of Preparation : 20 to 30 minutes Spice level : 3 out of 5 No of Servings : 2 Ingredients: Small Eggplant (Brinjals) – 8 (cut them length wise 6 to 8 pieces each) Salt – to taste Oil – 3 tsp Turmeric powder – 1/4 tsp Tamarind – Marble size For Seasoning: Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – a pinch Masala to Grind: Red chillies – 5 Black Pepper – 8 to 10 Coriander seeds – 1 tbsp Channa dal – 1 tbsp Peanuts – 1 tbsp Sesame seeds – 1 tbsp...

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Puliyodharai/Pulihora – Version 2

Posted by on Aug 5, 2013 in Rice dishes | 3 comments

Puliyodharai or Pulihora is a traditional South Indian dish made with rice and spicy tamarind mix. The spicy tamarind mix is called “Pulikaichal” or “Puliyodharai mix”. It is one of the popular prasadham recipes offered in Hindu temples. There are various methods for preparing this dish but the ingredients pretty much remains the same. My mom makes delicious Puliyodharai which tastes similar to the temple prasadham. This is her recipe and here I am sharing it with you. Preparation time: 60 minutes No. of servings: 5 Spice level: 3.5 out of 5 Ingredients: Raw rice – 1 and 1/2 cups (sona masoori or ponni rice) Tamarind – 2 lemon size Peanuts or Chickpea – 3 or 4 tbsp Dried red chilies – 8 Chana dal – 1 tbsp Urad dal – 1 tsp A few curry leaves Turmeric powder...

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Spicy Vegetable Pulao

Posted by on Mar 14, 2013 in Rice dishes | 5 comments

Spicy Vegetable Pulao is a wonderful one pot meal which is cooked with a blend of spices and vegetables with flavorful Basmati rice. Pulao can be made in different ways and there are many versions and recipes. This one is a spicy version of pulao cooked in coconut milk which gives it a rich and authentic taste. When I said spicy, I meant the flavorful spices but not the heat. You can serve this pulao with raitha. Preparation time: 30 minutes Cooking time: 40 minutes Spice level: 3 out of 5 Ingredients: Basmati rice – 1 and 1/2 cups Vegetables – 3 cups (carrot, beans, potato, cauliflower) Green peas (fresh or frozen) – 1/4 cup One big onion – thinly sliced Tomato -1 Ginger garlic paste – 2 tbsp Ghee or clarified butter – 2 tbsp Coconut milk –...

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Ennai Kathirikkai Kuzhambu – Spicy Brinjal Curry

Posted by on Nov 17, 2012 in Veggie Entrees & Sides, Kuzhambu/Sambar | 1 comment

Ennai Kathirikkai Kuzhambu or Kulambu is a delicious South Indian gravy prepared by frying brinjal or eggplant which is then cooked in a tangy and spicy gravy. You can serve it with rice, idly/dosa. Ingredients: Small or medium size brinjal or eggplants – 7 or 8 Small onions or shallots – 8 Tomato – 1 Garlic pods – 4 A few curry leaves Mustard seeds – 1tsp Urad dal – 1 tsp Cumin seeds – 1/2 tsp Fennel seeds – 1/2 tsp Methi seeds (Fenugreek) – 1/4 tsp Sesame seeds – 1 tsp Dried red chilies – 4 Turmeric powder – 1/4 tsp Sambar powder – 2 tbsp Tamarind juice – 1 and 1/2 cups (extracted from a small lime size of tamarind) Salt to taste Oil – 2 tbsp (preferably sesame oil) Masala to grind: Coriander seeds – 1 tsp...

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Ammini Kozhukkattai

Posted by on Sep 18, 2012 in Appetizers, Indian Festival, Snacks, Slideshow, Vinayagar Chaturthi | 0 comments

Ammini Kozhukkattai is made from the left over kozhukkattai dough. I am not sure why it is called so, may be because they are mini or small…:) Whenever we make Kozhukkattai we end up with some leftover dough which is what is generally used for making Ammini Kozhukkattai and Paal Kozhukkattai. I have also used leftover kara puran (ulundhu puran) in this recipe which adds more taste. You can even add some idli podi to this dish which I learnt from Jeyashri’s Kitchen. This is a healthy dish and can be made quickly. So you can even make it on a regular day as a snack. Perfect for kids and adults. Ingredients: Kozhukkattai dough – 1 cup Oil – 1 tsp Mustard seeds – 3/4 tsp Urad dal – 1 tsp 2 to 3 curry leaves A pinch of asafoetida...

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Kara Kozhukkattai for Ganesh Chaturthi

Posted by on Sep 18, 2012 in Appetizers, Indian Festival, Snacks, Slideshow, Vinayagar Chaturthi | 1 comment

Kara Kozhukkattai also known as Uppu Kozhukkattai or Ulundhu Kozhukkatai is another version of Indian rice dumpling filled with spicy puran. The filling consists of steamed and spiced urad dal along with coconut. I know!! it does sound a little different but belive me it tastes wonderful. For a long time being a sweet addict I have never touched the spicy version (kara kozhukkattai) inspite of my mom forcing me to eat. But after I started making these, I liked it so much (not as much as the sweet though…!) What a selfish act!!! Sorry mom.. Okay! Coming back to the dish… this is one of those dishes offered to Lord Ganesh on Ganesh Chaturthi or any regular day. The spicy filling is very easy to make. You can refer my Sweet Puran Kozhukkatai for making the dough. I have...

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Pacharisi Idli (Raw Rice Idli) – Step by Step Instructions

Posted by on Sep 15, 2012 in Breakfast Menu, Indian Festival, Vinayagar Chaturthi | 5 comments

I have already shared the recipe for the regular idli here which is made using par boiled rice. This is another version of idli called Pacharisi Idli ( or Raw Rice Idli) which is made with raw rice and urad dal. This idli is prepared during Ganesh Chaturthi and Varalakshmi Vratham. For those who do not know about Idli, this is South Indian’s staple food served with chutney and sambar (lentil soup). It is soft, fluffy with no spice. Therefore it is also perfect for kids. Wet grinder is used for grinding rice and lentils. The batter is allowed to ferment overnight or 8 to 10 hours and then used for making idlis. Preparation time: 20 minutes + 12 hours for soaking and fermenting Yield: 30 idlis Ingredients: Raw rice (pacharisi) – 2 cups Whole urad dal – 1 cup Methi...

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Pattani Kurma – Peas Korma

Posted by on May 1, 2012 in Veggie Entrees & Sides | 0 comments

Kurma (or Korma) is a popular South Asian dish which is basically braised vegetables or meat in a creamy curry. There are different styles of kurma. Pattani Kurma is a popular South Indian dish which is served along with idli/dosa or roti or variety rice. Shredded coconut and cashew nut along with various spices are used for the kurma. I prefer to use dried peas. You can also substitute it with fresh or frozen green peas. The rich and creamy kurma is definitely a crowd pleaser. Easy to make for parties or get together. Try and let me know your comments. Preparation time: 8 hours (soaking time) Cooking time: 45 minutes No. of servings: 4 to 5 Spice level: 3 out of 5 Ingredients: Dried green or yellow peas – 1 cup (Soaked over night) One big onion chopped...

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Chettinad Kara Kuzhambu – Chettinad Spicy Curry

Posted by on Oct 15, 2010 in Veggie Entrees & Sides, Kuzhambu/Sambar | 36 comments

It’s been three weeks since my last post. I was busy shopping and packing for my India trip. Now I am having a good time in India with my parents and in laws. I really missed blogging and couldn’t wait any longer. Coming back to the subject… Kuzhambu is a staple food in many South Indian homes. There are a number of varieties in kuzhambu. The preparation varies based on the type of kuzhambu. Chettinad Kara Kuzhambu is one of my favorite and I have had it many times in my friend’s place whose native is Karaikudi, Tamilnadu. My friend gave me the recipe and here I am sharing it with you. Enjoy this dish with rice or idly/dosa. Preparation time: 40 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Shallots – 2 cups Tomatoes...

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