Chow chow peanut poriyal – Easy South Indian poriyal recipe with the combo of chow chow (chayote) and peanut. Recipe of the simple curry with step-by-step pictures and full video. Do read the notes sections to see more variations.

Chow chow | chayote | seema kathrikkai as it is called in local Tamilnadu, is one of the most favorite vegetables in our home. I make Chow chow kootu more often as kids love that. A few years back I tried chow chow thogayal and it was a huge hit too. We get this vegetable in the local wet markets of Hongkong too.

My athai usually makes curry | poriyal with chow chow and my cousins would love this a lot. Amma always makes kootu but never makes curry with chow chow. I have tried a few times at home and we all loved it. I want to make it as a combo of peanut and chow chow, as I am a huge fan of the popular combo carrot peanut poriyal.

This Chow chow peanut poriyal pairs well with a South Indian meal. You can pair it with rasam, vatha kuhambu and sambar.

Also check out Chow chow kootu, chow chow thogayal, Cabbage carrot peas poriyal and cauliflwoer poriyal

• Soak the peanuts for 2 hours and pressure cook this with enough water, a little salt, and a pinch of asafoetida.
• If you don’t have time to soak the peanuts, just wash and cook it for 5-6 whistles.
• Drain the water and keep this aside.

• Peel the chayote and chop them into small cubes.

• In a pan add 3 tsp of oil, preferably coconut oil and add mustard seeds and urad dal.
• Let the mustard seeds splutter and the dal turns golden brown.
• Add the chopped green chili and curry leaves and cook for few seconds.
• Now add the chopped curry leaves to this.

• Now add the chopped chayote | chow chow.
• Add salt and mix well.
• If needed you can add ¼ tsp of turmeric powder.
• Sprinkle 2 tbsp of water and cover this and cook for 5-6 minutes.
• This veggie gets cooked very fast.
• If needed check and sprinkle 1-2 tbsp of water and cook for 2-3 minutes.

• Once it is cooked add the boiled peanuts to this.

• Mix well and add the grated coconut.
• Combine well.

• Switch off the flame.
• Chow chow peanut poriyal is ready.
• Enjoy your meal.

• You can add cooked chana dal instead of peanuts.
• You can grind coconut and green chili into a coarse paste without water and add in the last. In that case, add 1-2 green chilis.
• If you are ok to add onions, add 2-3 small onions while grinding the coconut chili paste.
• Instead of green chili you can add red chilis too.
• Chow chow poriyal pairs with any spicy gravy.

The post Chow chow peanut poriyal appeared first on Jeyashri's Kitchen.

Sattur sevu recipe | Diwali recipes – Kara sev recipe – Easy sev recipe with full video and step-by-step pictures.

Sattur is a small town on the Southern side of Tamilnadu, in the Virudunagar district. This place is famous for kara sev. They make sev in many flavours. I posted Seeni sev recipe in Jeyashris kitchen a few years back. Traditionally, Kara sev is made by pressing the dough on a perforated ladle. But When I shared Kara sev and Garlic sev I used the murukku press. So this time I thought I would share the traditional method.

I have seen my grandmother doing this method but never thought of attempting it. Today I tried it and it was really nice. I have tasted sattur sevu, since I grew up in Madurai. The texture will be a little smooth and crispy as we add more of besan and less of rice flour. I got the right texture. You can replace red chili powder with freshly ground pepper powder too.

Check out my other interesting Diwali snack recipes Sweet sev, Masala peanuts, sago murukku, Garlic kara sev, Kara sev

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Sattur sevu recipe

Crispy deep fried snack using Gram flour and rice flour, a popular snack from South India

Course Snack

Cuisine Indian, South Indian

Keyword Diwali recipes, Janmashtami recipes, tea time snacks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 cups

Author Jeyashri suresh

Ingredients

• 1 cup besan | gram flour| Kadalai maavu
• ¼ cup rice flour
• 1 tsp oman | ajwain
• Salt as needed
• ¼ tsp asafoetida
• 1 tsp red chili powder
• 1 tbsp oil
• Oil for deep frying
• Water to knead the dough

Instructions

• In a mortar and pestle add ajwain and salt.
• Grind this roughly so that ajwain will bring out a nice flavour.
• You can add 1 tsp of cumin seeds instead of ajwain seeds.
• In a bowl add gram flour, rice flour, ground ajwain seeds salt mixture, asafoetida, red chili powder, 1 tbsp hot oil.
• If you like, add 2 tsp of garlic paste.
• Add water and make a pliable dough.
• If you want you can use thenkuzhal achu and squeeze into hot oil.
• But traditionally sattur sevu, is made by pressing the dough on a perforated ladle.
• I wanted to try this method for a long time, have seen my grandmother doing this for making kara sev.
• Take a portion of dough.
• Place it on a perforated ladle.
• Heat oil in a pan for deep frying, once it is hot lower the flame.
• Keep the perforated ladle on the top of the oil, little closer to the oil pan.
• Using your palms, press the dough.
• Alternatively, you can use a spoon and make a round circles as how we do for boondi.
• The sev pieces will fall into the oil on it own.
• Ensure the dough is not too tight. Let this be soft and pliable.
• Now bring the heat to medium and cook the sev.
• These tiny pieces will get cooked so fast.
• Cook on both sides and take out from the oil.
• Repeat this for the rest of the dough.
• Sattur sevu is ready.
• Store this in an airtight container and enjoy.
• This stays good for 10 days in an airtight container.

Video

Notes

Notes:
1. You can finely grind 6-7 cloves of garlic and add to the dough.

2. Red chili powder can be replaced by freshly ground pepper powder.

3. Sattur sevu stays good for 10 days in an airtight container.

• In a mortar and pestle add ajwain and salt.
• Grind this roughly so that ajwain will bring out a nice flavour.
• You can add 1 tsp of cumin seeds instead of ajwain seeds.

• In a bowl add gram flour, rice flour, ground ajwain seeds salt mixture, asafoetida, red chili powder, and 1 tbsp hot oil.
• If you like, add 2 tsp of garlic paste.

• Add water and make a pliable dough.

• If you want you can use thenkuzhal achu and squeeze it into the hot oil.
• But traditionally sattur sevu, is made by pressing the dough on a perforated ladle.
• I wanted to try this method for a long time, have seen my grandmother doing this for making kara sev.
• Take a portion of the dough.
• Place it on a perforated ladle.

• Heat oil in a pan for deep frying, once it is hot lower the flame.
• Keep the perforated ladle on the top of the oil, little closer to the oil pan.
• Using your palms, press the dough.

• Alternatively, you can use a spoon and make a round circle as how we do for boondi.
• The sev pieces will fall into the oil on their own.
• Ensure the dough is not too tight. Let this be soft and pliable.

• Now bring the heat to medium and cook the sev.
• These tiny pieces will get cooked so fast.

• Cook on both sides and take out from the oil.
• Repeat this for the rest of the dough.

• Sattur sevu is ready.
• Store this in an airtight container and enjoy.
• This stays good for 10 days in an airtight container.

• Notes:
• You can finely grind 6-7 cloves of garlic and add to the dough.
• Red chili powder can be replaced by freshly ground pepper powder.
• Sattur sevu stays good for 10 days in an airtight container.

The post Sattur sevu recipe| Diwali recipes appeared first on Jeyashri's Kitchen.

Maa ladoo recipe | Maa laddu – Easy diwali sweet recipe – Maladoo, pottukadalai urundai also called maalaadu(மாலாடு) by my paati is a very simple and easy sweet recipe made for Diwali | Deepavali and Janmashtami.

Pottukadalai also called roasted gram is a protein-rich lentil usually used in coconut chutney. Amma and paati make this for Diwali and as a child, I have never liked this delicious sweet. Later after I got married, I developed a sweet tooth and started liking this. Amma used to bring a big box of maa laadu and nei urundai (pasi paruppu urundai) for us whenever she visited us post-wedding.

The recipe is similar to the rava ladoo recipe, but we do not roast the pottukadalai in this recipe. Also, check out our boondi ladoo recipe, besan laddu, chocolate coconut ladoo and atta ladoo

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Maa ladoo recipe

Protein rich pottukadalai ladoo, easy diwali sweet recipe

Course Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Diwali recipes, Ganesh chaturthi recipes, Janmashtami recipes, sweets

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Author Jeyashri suresh

Ingredients

• 1 cup pottukadalai | roasted gram
• ¾ cup sugar
• ¼ cup melted ghee if needed add 1-2 tbsp extra
• ¼ tsp cardamom powder
• 2 tbsp chopped cashew nuts optional

Instructions

• In a mixie jar add 1 cup of pottukadalai. Grind this into a fine powder. No need to roast the pottukadalai | roasted gram
• If you are making in bulk you can grind this in the rice mill too.
• Sieve this once.
• Keep aside.
• In the mixie jar add ¾ cup of sugar. If you want you can reduce 1-2 tbsp too.
• Add ¼ tsp of cardamom powder or 4 cardamom pods.
• Powder this well. Never put this along with pottukadalai and send to the rice mill for grinding.
• In rice mill they don’t grind sugar as it will get melted in the heat.
• Powder at home, store bought castor sugar have some corn flour, so I am not sure how it will work for maa ladoo.
• Add the powdered sugar mix to the sieved flour.
• Mix this well. You can sieve both for even mixing too.
• Now add ¼ cup of ghee in a pan and melt this.
• Add 2 tbsp chopped cashew nuts to this and roast till golden.
• Add the hot ghee to the flour and sugar mixture.
• Mix well with a spoon.
• When it is warm, take small portions and make ladoos.
• If you feel it is dry, add 1-2 tbsp of hot ghee.
• By any chance, if the ghee is more, powder 2 tbsp of pottukadalai and add to this.
• Repeat this for the rest of the flour and store this in an airtight container.
• This stays good for 10 days in room temperature.

Notes

Notes:
1. Do not add milk in case you want to reduce the ghee. It will reduce the shelf life.

2. I used ¾ cup of sugar for 1 cup of pottukadalai, felt I should have reduced 1-2 tbsp.

3. You reduce according to your preference.

4. Maaladoo | maaladdu is a super easy sweet for Diwali.

• In a mixie jar add 1 cup of pottukadalai. Grind this into a fine powder. No need to roast the pottukadalai | roasted gram
• If you are making in bulk you can grind this in the rice mill too.

• Sieve this once.
• Keep aside.

• In the mixie jar add ¾ cup of sugar. If you want you can reduce 1-2 tbsp too.
• Add ¼ tsp of cardamom powder or 4 cardamom pods.
• Powder this well. Never put this along with pottukadalai and send it to the rice mill for grinding.
• In the rice mill, they don’t grind sugar as it will get melted in the heat.
• Powder at home and store-bought castor sugar have some corn flour, so I am not sure how it will work for maa ladoo.

• Add the powdered sugar mix to the sieved flour.
• Mix this well. You can sieve both for even mixing too.

• Now add ¼ cup of ghee in a pan and melt this.
• Add 2 tbsp chopped cashew nuts to this and roast till golden.

• Add the hot ghee to the flour and sugar mixture.
• Mix well with a spoon.

• When it is warm, take small portions and make ladoos.
• If you feel it is dry, add 1-2 tbsp of hot ghee.
• By any chance, if the ghee is more, powder 2 tbsp of pottukadalai and add to this.
• Repeat this for the rest of the flour and store this in an airtight container.

• This stays good for 10 days at room temperature.

• Notes:
• Do not add milk in case you want to reduce the ghee. It will reduce the shelf life.
• I used ¾ cup of sugar for 1 cup of pottukadalai, and felt I should have reduced 1-2 tbsp.
• You reduce according to your preference.
• Maaladoo | maaladdu is a super easy sweet for Diwali.

The post Maa ladoo recipe | Maa laddu appeared first on Jeyashri's Kitchen.

Mor milgai sundal podi | Edamame sundal with tangy spicy mor milgai sundal podi – South Indian sundal recipe with an interesting sundal podi recipe, with full video and step-by-step pictures.

Sundal is a staple neivedyam for Navaratri. During our childhood days amma used to make simple sundal using different lentils. I have never heard about the sundal podi and all the sundals are simply tempered with mustard seeds and red chili and garnished with coconut. When I started blogging every year I tried different varieties of sundal podi. After a few years, almost all the combinations of the ingredients are almost used and I didn’t post any sundal recipes in Jeyashris kitchen.

A few days back when I was planning for Navaratri recipes, suddenly I saw my Mor milagai recipe post on my website. So this idea of making sundal podi with mor milagai instead of red chilis flashed into my mind. I tried it at home and it was a super hit. I actually tried this with black beans and then later while making the video I made it with Edamame.

Edamame is similar to the South Indian Mochai. We get this throughout the year. It is very healthy and a good source of protein too. We get fresh and frozen ones here. This gets cooked so fast. It is not easy to take it out from the shell like green peas or mochai. Once we boil this for 3 minutes, it will get softened and then we can take it out easily.

Also check out Navaratri sundal combo recipes.

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Edamame Sundal recipe

edamamae sundal with freshly ground spices

Course Accompaniments, Navaratri Sundal

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, Sundal recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup edamame
• 3 tsp coconut oil
• ½ tsp mustard seeds
• 2-3 tsp Sundal podi

For sundal podi

• 10 mor milagai curd chili
• 2 tbsp urad dal
• 1 tbsp sliced kopra |dry coconut
• 1 tsp oil

Instructions

• In a pan add 1 tsp of oil and add the mor milagai. Roast for a minute.
• Now add the urad dal and roast till it turns golden brown.
• Switch off and add the dry coconut
• Let this be in the heat
• Once it is cool take out and grind into a fine powder.
• No need to add salt or asafoetida as mor milagai has everything in it.
• In a pan add 3 tsp coconut oil and add the mustard seeds and curry leaves.
• Once it splutters add the cooked edamame. You can use any lentil of your choice. Fresh peas and frozen corn also goes well.
• Now add 2 – 3 tsp of this Mor milagai sundal podi to this.
• Mix well. Do not add salt as usually mor milagai will have salt in it.
• If needed check and add.
• Since I have added kopra in the podi, I am not adding any coconut.
• If you haven’t added kopra you can add 2 tbsp of fresh coconut at this stage.
• Switch off the flame.
• Edamame sundal is ready.

Notes

Notes:
1. You can use any sundal variety for this recipe.
2. You can add few curry leaves while roasting the dal and mor milagai.
3. Mor milagai podi with kopra stays good for 2 weeks. You can mix this with hot rice and have this for lunch too.

• In a pan add 1 tsp of oil and add the mor milagai. Roast for a minute.
• Now add the urad dal and roast till it turns golden brown.

• Switch off and add the dry coconut.
• Let this be in the heat.

• Once it is cool take out and grind into a fine powder.
• No need to add salt as mor milagai has salt in it.

• In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida, and curry leaves.

• Once it splutters add the cooked edamame. You can use any lentil of your choice. Fresh peas and frozen corn also go well.

• Now add 2 – 3 tsp of this Mor milagai sundal podi to this.
• Mix well. Do not add salt as usually mor milagai will have salt in it.

• If needed check and add.
• Since I have added kopra in the podi, I am not adding any coconut.
• If you haven’t added kopra you can add 2 tbsp of fresh coconut at this stage.
• Switch off the flame.

• Edamame sundal is ready.

• Notes:
• You can use any sundal variety for this recipe.
• You can add a few curry leaves while roasting the dal and mor milagai.
• Mor milagai podi with kopra stays good for 2 weeks. You can mix this with hot rice and have this for lunch too.

The post Mor milagai sundal podi appeared first on Jeyashri's Kitchen.

Green apple puliyodarai | apple pulihora – Easy and interesting puliyodarai recipe using apples – Recipe with full video and step-by-step pictures.

Puliyodarai | pulihora is a popular rice recipe from South India. I have already posted few versions of puliyodarai like Kalayana puliyodarai, kovil puliyodarai, Andhra pulihora and puliyodarai podi too. I have tried Methi leaves puliyodarai too. This apple puliyodarai is in my to-do list for a very long time.

Usually, I buy the Granny Smith green apple to add to the green smoothie. Also, we make instant green apple pickle, which is my personal favorite too. Once I saw one of my friends make this apple puliyodarai and posted it on Instagram. He didn’t share the recipe but the idea inspired me a lot.

As we are planning for Navaratri, I thought I would share this Green apple puliyodarai recipe today. I tried this a few days back at home and totally loved it. You can use red apples too. Do try this for Navaratri neivdyam or you can make this for guests too. Rice can be replaced with millet, poha or sevai.

Also check out Kovil Puliyodarai, Kalyana puliyodarai, Methi leaves rice, Andhra pulihora, and green apple pickle

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Apple puliyodarai recipe

Spicy Green apple rice recipe with freshly grounded spices

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword easy lunch recipes, lunch box recipes, no onion garlic recipes, South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 40 minutes minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ¼ cup un cooked rice
• 1 tbsp oil
• 2 tbsp peanuts
• 1 green chili
• ½ tsp mustard seeds
• ¼ tsp asafoaetida
• ¼ tsp turmeric powder
• Few curry leaves
• Salt as needed
• 1 cup finely chopped apple

To roast and grind

• ½ tbsp chana dal
• ½ tbsp urad dal
• ½ tbsp coriander seeds
• ½ tsp pepper
• ¼ tsp venthayam | methi seeds
• 1 tsp sesame seeds
• 2 red chili

Instructions

• Cook the rice and spread this in a plate Ensure it is not mushy.
• Dry Roast the chana dal, coriander seeds, pepper, venthayam and red chilis.
• Once the dal starts golden brown, add 1 tsp sesame seeds.
• The sesame seeds will pop up fast.
• Switch off the flame.
• Cool and grind this into a fine powder.
• This yields 5 tsp of puliyodarai spice powder.
• In a pan add 1 tbsp oil and add the mustard seeds, peanuts, curry leaves, slit green chili.
• Roast till the peanuts becomes crunchy.
• Now add the finely chopped apple. I used Granny smith green apple, you can use red one too. Use the one which is little sour.
• Cook for a minute.
• You can grate the apple in a big grater instead of chopping.
• Now add the turmeric powder.
• Add the cooked rice to this.
• Now add 2-3 tsp of the ground podi.
• Mix well evenly.
• Delicious apple puliyodarai is ready. If needed you can add 1 tsp of lemon juice.
• Serve with any raita or vadam.

Video

Notes

Notes:

1. You can make the same in my mango sevai recipe style too replacing apples instead of mangoes.

2. Apple pulihora is a perfect no-onion no garlic recipe, which can be served for guests during Navaratri.

3. Green Apple puliyodarai can be packed in lunch box too.

• Cook the rice and spread this on a plate Ensure it is not mushy.

• Dry Roast the chana dal, coriander seeds, pepper, venthayam, and red chilis.
• Once the dal starts golden brown, add 1 tsp sesame seeds.
• The sesame seeds will pop up fast.
• Switch off the flame.  

• Cool and grind this into a fine powder.
• This yields 5 tsp of puliyodarai spice powder.

• In a pan add 1 tbsp oil and add the mustard seeds, peanuts, curry leaves, and slit green chili.
• Roast till the peanuts become crunchy.

• Now add the finely chopped apple. I used a Granny Smith green apple, you can use a red one too. Use the one that is a little sour.
• Cook for a minute.

• You can grate the apple in a big grater instead of chopping.
• Now add the turmeric powder.
• Add the cooked rice to this.
• Now add 2-3 tsp of the ground podi.

• Mix well evenly.
• Delicious apple puliyodarai is ready. If needed you can add 1 tsp of lemon juice.
• Serve with any raita or vadam.

• Notes:
• You can make the same in my mango sevai recipe style too replacing apples instead of mangoes.
• Apple pulihora is a perfect no-onion no garlic recipe, which can be served for guests during Navaratri.
• Apple puliyodarai can be packed in a lunch box too.

The post Green apple puliyodarai appeared first on Jeyashri's Kitchen.

Sundal podi recipe |Sundal powder – Navarati sundal podi recipe – Spice powder for sundal with full video and step-by-step pictures.

Sundal is made in South Indian home during Navaratri on all 9 days. Even people who don’t have the custom of keeping Golu, make sundal and do neivedyam for God. I have posted many varieties of Sundal recipes on my website. Usually, we temper with mustard seeds and red chili in coconut oil and add the cooked sundal and garnish with coconut.

When I got married, for the first time saw my mother-in-law making a sundal podi. It is a basic podi with the same ingredients as arachuvitta sambar. There are a few variations to this at every home. Some people add little sesame seeds while roasting, some add kopra or dry coconut while grinding. This Sundal podi is a basic one, which can be used as a multi-purpose one.

Apart from using this in Sundal you can use this while making brinjal curry, capsicum rice, and even grind this along with coconut and water add it to sambar too. Check out my Navaratri sundal recipes to see the variations of podi used in each variety of sundal.

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Sundal podi recipe

South Indian masala powder for sundal

Course Condiment, podi,

Cuisine South Indian

Keyword Navratri recipes, podi recipes, Sundal recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 tbsp

Author Jeyashri suresh

Ingredients

• 2 tbsp chana dal
• 2 tbsp coriander seeds
• ¼ tsp asafoetida
• 4-5 dried red chili

Instructions

• In a pan add the chana dal, coriander seeds and red chilis.
• Dry roast till the dal turns golden brown
• Keep the flame on low-medium and dry roast it without getting it burnt.
• Add ¼ tsp of asafoetida to wards the end and switch off the flame.
• Once done, take out from the pan and cool completely.
• Grind this into a fine powder.
• You can store this an airtight container for 2 weeks.
• Check out my Chana sundal recipe for the detailed recipe on how to make sundal using sundal podi.

Notes

Notes:

1. You can add a few curry leaves while roasting, if adding add it along with the asafoetida.

2. If adding kopra or dry coconut add 2 tbsp sliced kopra and add it to the pan after switching it off.

3. If adding sesame seeds to the sundal podi | sundal powder, add 2 tsp of sesame seeds separately and roast till it pops up well. Then grind it along with everything.

• In a pan add the chana dal, coriander seeds, and red chilis.
• Dry roast till the dal turns golden brown
• Keep the flame on low-medium and dry roast it without getting it burnt.

• Add ¼ tsp of asafoetida towards the end and switch off the flame.
• Once done, take it out from the pan and cool it completely.
• Grind this into a fine powder.
• You can store this in an airtight container for 2 weeks.

• Check out my Chana sundal recipe for a detailed recipe on how to make sundal using sundal podi.

• Notes:
• You can add a few curry leaves while roasting, if adding add it along with the asafoetida.
• If adding kopra or dry coconut add 2 tbsp sliced kopra and add it to the pan after switching it off.
• If adding sesame seeds to the sundal podi | sundal powder, add 2 tsp of sesame seeds separately and roast till it pops up well. Then grind it along with everything.

The post Sundal podi recipe |Sundal powder appeared first on Jeyashri's Kitchen.

Sweet potato paratha recipe| Shakarakand paratha recipe – Super soft paratha recipe| No onion no garlic, Indian flat bread recipe with step-by-step pictures and full video.

Sweet potato | sakkaravali kizhangu in Tamil, Shakarakand in Hindi, a root vegetable very rich in fiber and antioxidants. We usually boil this and eat it as it is. But the local ones we get here are sometimes so bland or at times we feel like choking while eating them. I usually roast this in the oven and we all love it that way.

I recently bought 2 big sweet potatoes and boiled one and found that it was bland. I have already posted the sweet potato cutlet and sweet potato chaat recipe in Jeyashris kitchen So thought of trying out sweet potato thepla | paratha. It turned out super soft and everyone at home, including the sweet potato haters at home, loved it.

Do give this a try and also check out other interesting paratha recipes from Jeyashris kitchen, Methi thepla, Zucchini paratha, Ajwain paratha, Pumpkin paratha, Dal paratha

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Sweet potato Paratha | thepla

Super soft Indian flat bread with whole wheat flour, spices and sweet potato

Course Breakfast | Dinner, Main Course

Cuisine Indian

Keyword Indian flat bread, Paratha recipe

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 14 parathas

Author Jeyashri suresh

Ingredients

• 2 cups cooked and mashed sweet potato
• 2 cups wheat flour | atta
• ½ cup chopped spinach or methi leaves or coriander leaves
• 1 tsp ajwain
• 2 tsp red chili powder
• 1 tsp chaat masala
• Water as needed to make the dough
• Salt to taste
• 2 tsp oil for the dough
• Oil | ghee to make the parathas

Instructions

• Boil the sweet potato in a pressure cooker. Peel the skin and mash this well.
• In a bowl add wheat flour, chopped spinach, red chili powder ajwain, chaat masala and salt.
• Mix well.
• Add the boiled sweet potato and sprinkle water to make a soft pliable dough.
• Add 2 tsp of oil on the top and spread this on the dough.
• Keep this covered and set aside for 15 minutes.
• Make equal big lemon sized balls.
• Dust one dough ball on dry flour. You can use rice flour or maida or wheat flour for dusting.
• Roll into medium thick rotis.
• I used a plate to cut this into perfect round size.
• Heat a tawa and place the rolled roti on this.
• Cook on both sides.
• Add little oil or ghee on both sides.
• Repeat this for the rest of the dough.
• Serve with any simple side dish or with any raita.
• We had with pomegranate raita.

Notes

Notes:
1. You can add methi leaves coriander leaves or mint leaves instead of spinach.

2. The parathas stay super soft for 4-5 hours.

3. Sweet potato paratha pairs well with simple raita and a pickle.

• Boil the sweet potato in a pressure cooker. Peel the skin and mash this well.
• In a bowl add wheat flour, chopped spinach, red chili powder ajwain, chaat masala, and salt.
• Mix well.

• Add the boiled sweet potato and sprinkle water to make a soft pliable dough.

• Add 2 tsp of oil on the top and spread this on the dough.
• Keep this covered and set aside for 15 minutes.

• Make equal big lemon-sized balls.

• Dust one dough ball on dry flour. You can use rice flour or maida or wheat flour for dusting.
• Roll into medium-thick rotis.

• I used a plate to cut this into perfect round sizes.

• Heat a tawa and place the rolled roti on this.

• Cook on both sides.
• Add a little oil or ghee on both sides.
• Repeat this for the rest of the dough.

• Serve with any simple side dish or with any raita.
• We had with pomegranate raita.

The post Sweet potato paratha recipe appeared first on Jeyashri's Kitchen.

Ridge gourd pachadi | Andhra style Beerakaya pachadi recipe | Peerkangai chutney recipe with full video and step-by-step pictures.

We are huge fans of Andhra-style pachadi | chutney recipe. I have posted Dondankaya pachadi, beetroot pachadi and raw tomato pachadi recipe in Jeyashris kitchen. Pachadi is nothing but the Tamilnadu style Thuvayal | Thogayal. We can mix it with hot rice and ghee and enjoy it with a simple papad.

We usually make Tamilnadu-style thogayal or kootu using ridge gourd | peerkangai | Turai in Hindi. I have been wanting to try this Andhra style pachadi recipe, ever since my sister shared the recipe with me. When I tried it a few days back, the whole family loved the chutney. I want to document the recipe in Jeyashris kitchen.

Check out my kovakkai pachadi, beetroot thogayal, raw tomato pachadi and the Tamilnadu style thengai thogayal too.

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Andhra style beerakaya pachadi

Ridge gourd chutney recipe

Course Accompaniments, Condiment

Cuisine Indian, South Indian

Keyword Andhra style recipes,, chutney recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jeyashri suresh

Ingredients

• 2 cups ridge gourd chopped
• 1 tbsp oil
• 1 tbsp urad dal
• 1 tsp coriander seeds
• 1 tsp sesame seeds
• 3 slit green chilis
• 5 cloves garlic crushed
• 1 tsp cumin seeds
• 2 red chilis
• A tiny gooseberry sized tamarind
• 2 tomatoes
• ¼ cup chopped coriander leaves
• 1 onion
• Few curry leaves
• Salt as needed

To temper

• 3 tsp oil
• 1 tsp mustard seeds
• 2 tsp chana dal
• 1 red chili broken

Instructions

• In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili and crushed garlic.
• Roast till the dal turns golden brown.
• Add 1 tsp of cumin seeds and saute in that heat.
• Take this out and keep aside.
• Now add the chopped peerkangai | ridge gourd into the pan.
• Add 2 roughly chopped tomatoes and few curry leaves.
• Add salt to this.
• Mix well and cover this and cook.
• No need to add any water. Ridge gourd and tomatoes release water which is enough.
• This will get cooked in 3-4 minutes.
• Add ¼ cup of chopped coriander leaves and few curry leaves
• Cool this and grind this along with the roasted dal.
• Grind into a coarse paste.
• Now add 1 roughly chopped onion and pulse twice.
• Take out and transfer to a bowl.
• Temper mustard seeds, chana dal and red chili in 3 tsp oil
• Add it to the pachadi.
• Delicious Andhra style Beerakayi pachadi is ready.
• You can mix this with hot rice or have with idli dosa or chapati too.

Notes

Notes:

1. Adjust chilis as per your spice level.

2. Instead of ridge gourd you can use radish, green tomato, or kovakkai too.

• In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili, and crushed garlic.

• Roast till the dal turns golden brown.
• Add 1 tsp of cumin seeds and saute in that heat.
• Take this out and keep it aside.

• Now add the chopped peerkangai | ridge gourd into the pan.
• Add 2 roughly chopped tomatoes and a few curry leaves.
• Add salt to this.

• Mix well cover this and cook.
• No need to add any water. Ridge gourd and tomatoes release water which is enough.
• This will get cooked in 3-4 minutes.

• Add ¼ cup of chopped coriander leaves.
• Let this cook in that heat. Switch off the flame.

• Cool this and grind this along with the roasted dal.
• Grind into a coarse paste.

• Now add 1 roughly chopped onion and pulse twice.
• Take out and transfer to a bowl.

• Temper mustard seeds, chana dal, and red chili in 3 tsp oil.
• Add it to the pachadi.
• Delicious Andhra-style Beerakayi pachadi is ready.

• You can mix this with hot rice or have it with idli dosa or chapati.

• Notes:
• Adjust chilis as per your spice level.
• Instead of ridge gourd you can use radish, green tomato, or kovakkai too.
• You can use this ridge gourd pachadi as a sandwich spread too.

The post Ridge gourd pachadi appeared first on Jeyashri's Kitchen.

Ribbon pakoda | nada thenkuzhal recipe with full video and step-by-step pictures.

Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack that is made during Diwali | janmasthami in most houses. My mom and mil make this very often as we all love this in our family. I am sharing the recipe for ribbon pakoda – an easy snack recipe. I have posted another version of ribbon pakoda too.  Check out my full collection of Diwali recipes

Also, check out our other delicious version of ribbon pakoda recipes.

Ola pakkoda, Coconut ribbon pakoda, Garlic ribbon pakoda

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Ribbon pakoda recipe

Crispy deep fried ribbon pakoda recipe- A popular tea time snack

Course Snack

Cuisine South Indian

Keyword Diwali recipes, Janmashtami recipes, tea time snacks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup rice flour You can use store bought flour too
• 1/2 cup gram flour | besan
• 2 tsp red chili powder
• Salt as needed
• 1/4 tsp asafoetida
• 1 tbsp white sesame seeds
• 2 tsp melted butter
• 1 tbsp hot oil
• Oil for deep frying

Instructions

• In a wide bowl, add the rice flour and gram flour .
• Add in the red chilli powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
• Mix this into a soft dough using water.
• Heat oil for deep frying in a kadai.
• Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
• When it is done on one side flip this carefully using the ladle.
• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
• Repeat this for the remaining dough.
• Store this in an airtight container.

Video

Notes

Notes:
1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil.

2. Always use fine quality and smooth flour.

3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.

4. If making in bulk, just mix all the ingredients except water.

5. Make the dough in batches to avoid the pakodas getting reddish in color.

6. Fresh ground pepper powder can be used instead of red chilli powder.

7. Always add hot oil to the flour mixture. It gives crispiness to the snacks.

8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.

• In a wide bowl, add the rice flour and gram flour.
• Add in the red chili powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.

• Mix this into a soft dough using water.

• Use ribbon pakoda achu.

• Heat oil for deep frying in a kadai.
• Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.

• When it is done on one side flip this carefully using the ladle.

• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
• Repeat this for the remaining dough.

• Store this in an airtight container.

• Notes:
• 1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil.
• 2. Always use fine quality and smooth flour.
• 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
• 4. If making in bulk, just mix all the ingredients except water.
• 5. Make the dough in batches to avoid the pakodas getting reddish in color.
• 6. Fresh ground pepper powder can be used instead of red chilli powder.
• 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks.
• 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.

The post Ribbon pakoda | nada thenkuzhal appeared first on Jeyashri's Kitchen.

Poha ladoo with jaggery | Aval ladoo with jaggery – Rice flakes ladoo with jaggery – Quick and easy ladoo recipe for Janmashtami

Poha | aval| rice flakes we offer to Lord Krishna on Janmashtami. We usually make Vella aval using poha. I posted aval ladoo recipe in Jeyashris kitchen many years back. I wanted to try the same using jaggery. Jeyashri’s Kitchen has a huge collection of Janmashtami recipes, including the traditional vella seedai and uppu seedai Also, we have some quick-fix recipes like, sukku vellam, shrikand, instant nei appam.

This poha ladoo is a super easy one and can be even made for a kid’s snack box. You can add 2-3 tbsp of roasted peanuts to this and make it protein-rich too. If you do not have time to make any elaborate sweets for Krishna Jayanthi, do give this a try.

Also check out, our full collection of Janmashtami recipes and 5 easy recipes for Gokulashtami.

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Poha ladoo with jaggery

Easy to make poha ladoo for festivals

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, Janmashtami recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 9 ladoos

Author Jeyashri suresh

Ingredients

• 1 cup poha| aval
• ½ cup powdered jaggery
• 5 tbsp melted ghee
• 4 cardamom
• Few cashew nuts
• ¼ cup desiccated coconut optional

Instructions

• Dry roast the poha in low-medium flame till it becomes crisp.
• Switch off the flame and keep this aside.
• Add 5 tbsp ghee in the same pan. Add the cashew nuts and roast till golden brown.
• Keep this aside.
• Transfer the roasted poha to a mixie jar.
• Add the desiccated coconut, if adding.
• If you want to add fresh coconut, saute this in a pan till slight golden brown and then add.
• Add the cardamom, if using cardamom powder, add ½ tsp of cardamom powder.
• Now pulse this in a mixie till it becomes a fine powder.
• Add the jaggery to this, even if you are using powdered jaggery add it to the mixie jar as it helps to mix everything well.
• Now transfer everything to a bowl.
• Warm the ghee mixture and add it to the bowl.
• Mix well.
• Take small portions and make ladoos.
• Repeat to finish.
• Aval ladoos are ready.

Notes

Notes:
1. If not using coconut or desiccated coconut use 4 tbsp of ghee.

2. Powder the poha well, else it will be difficult to make ladoos.

3. You can use millet flakes or red aval for making this aval ladoo.

4. You can replace jaggery with naatu sakkarai or palm jaggery for making the poha ladoo | aval ladoo

• Dry roast the poha in low-medium flame till it becomes crisp.
• Switch off the flame and keep this aside.

• Add 5 tbsp ghee to the same pan. Add the cashew nuts and roast till golden brown.
• Keep this aside.

• Transfer the roasted poha to a mixie jar.
• Add the desiccated coconut, if adding.
• If you want to add fresh coconut, saute this in a pan till slightly golden brown and then add.
• Add the cardamom, if using cardamom powder, add ½ tsp of cardamom powder.
• Now pulse this in a mixie till it becomes a fine powder.
• Add the jaggery to this, even if you are using powdered jaggery add it to the mixie jar as it helps to mix everything well.

• Now transfer everything to a bowl.
• Warm the ghee mixture and add it to the bowl.

• Mix well.

• Take small portions and make ladoos.
• Repeat to finish.

• Aval ladoos are ready.

• Notes:
• If not using coconut or desiccated coconut use 4 tbsp of ghee.
• Powder the poha well, or else it will be difficult to make ladoos.
• You can use millet flakes or red aval for making this aval ladoo.
• You can replace jaggery with naatu sakkarai or palm jaggery for making the poha ladoo | aval ladoo

The post Poha ladoo with jaggery appeared first on Jeyashri's Kitchen.

Biscuit pudding recipe – Easy no-bake Marie biscuit pudding recipe- Easy dessert recipes – With full video and step-by-step pictures.

If you are looking for an easy dessert recipe then you should give this a try. I have seen this recipe for the first time in Divya kuduva’s blog many years ago. I have tried this a few times and it’s always a super hit among guests. This is a very simple and delicious dessert, recipe with easily available ingredients.

Usually, pudding recipes have eggs in them. This recipe is an eggless chocolate pudding and we don’t need to bake it too. We are using 5 main ingredients for this recipe, milk, Marie biscuits, cocoa powder, corn flour |vanilla custard powder, and sugar.

If you are hosting big get to gathers, then you can make this dessert the previous night and serve it the next day. This stays good in the refrigerator for 3 days.

Also check out the Chocolate semiya payasam, Eggless bread pudding, Filipino fruit dessert, serradura pudding.

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Biscuit pudding recipe

Easy no bake Marie biscuit pudding recipe

Course Dessert, Sweet

Cuisine Global

Keyword dessert, valentines day recipes,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Author Jeyashri suresh

Ingredients

• 20 mini Marie biscuits
• 500 ml milk
• ¼ cup room temperature milk
• 3 tbsp cocoa powder
• 5 tbsp coffee decoction
• 5 tbsp sugar
• Choco chips | nuts for garnishing

Instructions

• Mix the custard powder and cocoa powder with ¼ cup room temperature milk, without any lumps.
• Boil 500 ml milk nicely.
• Add the custard and cocoa powder mix to this.
• Stir well and take care not to get it burnt.
• This will get thickened soon, so be careful not to burnt it.
• Add sugar to this mixture and stir well.
• Switch off the flame.
• Dip the marie biscuits in the coffee decoction and arrange this in a big bowl.
• Pour the custard mixture on this. You can pour hot mixture to the biscuits.
• When it is warm, cover it with an aluminium foil or cling wrap.
• Refrigerate for 4-5 hours. Take out and slice it before serving.
• Garnish with cashew nuts | almond slices | and choco chips.

Video

Notes

Notes:
1. You can use corn flour instead of custard powder.

2. I used filter coffee decoction and diluted it.

3. You can use instant coffee powder and mix it with hot water.

4. The biscuit pudding stays good in the refrigerator for 3-4 days.

• Add the custard powder and cocoa powder with ¼ cup room-temperature milk.

• Mix well without lumps.

• Boil 500 ml milk nicely.
• Add the custard and cocoa powder mix to this.
• Stir well and take care not to get it burnt.
• This will get thickened soon, so be careful not to burn it.

• Add sugar to this mixture and stir well.
• Switch off the flame.

• Dip the Marie biscuits in the coffee decoction.

• Arrange this in a big bowl.

• Pour the custard mixture into this. You can pour a hot mixture into the biscuits.
• When it is warm, cover it and aluminum foil.

• Refrigerate this for 4-5 hours.
• Take out and sprinkle a few choco chips or chopped nuts.
• Cut and serve the dessert.

• The biscuit pudding is ready.

The post Biscuit pudding recipe appeared first on Jeyashri's Kitchen.

Pudina chutney | Mint Chutney – No onion no garlic added pudina chutney recipe, a perfect side dish for idli|dosa. Mint chutney recipe with full video and step-by-step pictures.

We all love adding mint | and coriander leaves to the chutney. We South Indians make different varieties of chutney for idli |dosa. I have posted another version of the mint coriander chutney recipe in Jeyashris kitchen. This is one very simple version without the addition of onion and garlic.

Though making Idli | dosa is an easy one for breakfast or dinner, making a side dish for idli/dosa is always a task for me, and most of the time I end up making Onion tomato chutney and coconut chutney( recipe coming soon)  and sometimes will make Tiffin Sambar too. My daughter loves to try different varieties of chutney for idli | dosa and so I tried pudina chutney last week as I had a big bunch of mint leaves after my visit to the Indian market here. We had this pudina chutney with dosa and the recipe is quite simple and easy to make too.

Also check out

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Mint chutney recipe

No onion no garlic pudina chutney recipe

Course Condiment, Side Dish

Cuisine Indian, South Indian

Keyword chutney recipes, Side dish for Idli dosa

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 tbsp oil
• 1 tbsp chana dal
• 5 red chili
• 1 tomato
• 1 cup loosely packed mint leaves
• 2 tbsp coconut
• Salt as needed
• 1/2 tsp mustard seeds

Instructions

• In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis.
• Add the red chili as per your preference.
• Saute till the dal turns golden brown.
• Now add the sliced tomato to this.
• Add salt.
• Cook till the tomatoes are mushy.
• Now add the mint leaves.
• Cook for a minute.
• Switch off the flame.
• Add 2 tbsp coconut.
• Allow this to cool completely.
• Grind this into a slightly coarse paste or a fine paste as per your choice.
• Add water to adjust the consistency.
• Temper mustard seeds in 1 tsp of oil and add it to the chutney.
• Mix well and serve with Idli, dosai or Pongal.
• This chutney pairs well with curd rice and veg biryani too.

Video

Notes

Notes:
1. You can add coriander leaves instead of mint leaves.

2. Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted.

3. Do not overcook or saute the mint leaves. It may give a bitter taste.

4. Mint chutney | pudina chutney stays good in the refrigerator for a day.

• In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis.
• Add the red chili as per your preference.
• Saute till the dal turns golden brown.

• Now add the sliced tomato to this.
• Add salt.
• Cook till the tomatoes are mushy.

• Now add the mint leaves.
• Cook for a minute.
• Switch off the flame.

• Add 2 tbsp coconut.
• Allow this to cool completely.

• Grind this into a slightly coarse paste or a fine paste as per your choice.
• Add water to adjust the consistency.
• Temper mustard seeds in 1 tsp of oil and add it to the chutney.

• Mix well and serve with Idli, dosai, or Pongal.
• This chutney pairs well with curd rice and veg biryani too.

The post Pudina chutney | Mint chutney appeared first on Jeyashri's Kitchen.

Kurunai vadai recipe – Easy South Indian style vadai recipe with full video and step-by-step pictures.

Kurunai vadai as the name is new, I don’t know what it is called everywhere. During my childhood days, one of our very close neighbour aunty used to make this. Unlike ulundu vadai this vadai needs no exact shape.

Aunty makes this vadai on Diwali mornings and she sends this to our home around 5 am in the morning and that too in bulk always. Still, I can’t forget that taste. When the day I prepared this and had it, it gave me memories of my childhood days. Have you ever experienced that feeling?

Thank you so much Aunty for sharing this recipe and hope one day I will come to your house to experience those memories again.

Also check out arisi vadai, thavala vadai, mupparupu vadai recipe.

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Kurunai vadai recipe

South Indian style vadai recipe using rice and urad dal

Course Snack, Starter

Cuisine South Indian

Keyword tea time snacks

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Soaking time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 25 small vadais

Author Jeyashri suresh

Ingredients

• 1 cup Idli rice
• 1 tbsp raw rice | sona maasoori rice
• ¼ cup urad dal
• 3 green chilis
• ¼ cup chopped small onions
• 3 tbsp coconut bits
• sAlt as needed
• Oil for deep frying

Instructions

• Wash and soak the rice and dal separately for 3 hours.
• Drain the water from the urad dal and grind this into a smooth paste.
• Do not add much water while grinding.
• Sprinkle water and grind into a smooth paste as how we do for urad dal vadai.
• Grind the rice into a rava consistency.
• Transfer both the batter into a bowl.
• If making the vadais later, keep the batter inside the fridge.
• Just before making, add the finely chopped small onions, green chili, coconut bits and salt.
• Combine well.
• Ensure the batter is not too tight.
• If it is thick add 1-2 tbsp of water and mix it well.
• Heat oil for deep frying.
• When it is hot, take small portion of the batter and drop it in the oil.
• Fry in medium flame.
• Flip on both sides and fry till golden brown.
• Take out from the oil and drain in the kitchen towel.
• Repeat for the rest.
• Kurunai vadai is ready.
• Serve with hot tea or coffee.

Video

Notes

• Do not make the batter too thick as the vadas will become hard.
  • If it is too watery also it will drink more oil. Let the consistency be like urad dal vada consistency.
  • Small onions will give a great taste to this vada so do not omit it.
  • Also coconut bits give a fantastic taste too.
  • Kurunai vadai is a perfect rainy day tea time snack recipe.

• Wash and soak the rice and dal separately for 3 hours.
• Drain the water from the urad dal and grind this into a smooth paste.

• Do not add much water while grinding.
• Sprinkle water and grind into a smooth paste as how we do for urad dal vadai.
• Grind the rice into a rava consistency.

• Transfer both the batter into a bowl.
• If making the vadais later, keep the batter inside the fridge.
• Just before making, add the finely chopped small onions, green chili, coconut bits, and salt.

• Combine well.
• Ensure the batter is not too tight.
• If it is thick add 1-2 tbsp of water and mix it well.

• Heat oil for deep frying.
• When it is hot, take a small portion of the batter and drop it in the oil.
• Fry in medium flame.

• Flip on both sides and fry till golden brown.

• Take it out from the oil and drain it in the kitchen towel.
• Repeat for the rest.
• Kurunai vadai is ready.

• Note:
• Do not make the batter too thick as the vadas will become hard.
• If it is too watery also it will drink more oil. Let the consistency be like urad dal vada consistency.
• Small onions will give a great taste to this vada so do not omit it.
• Also, coconut bits give a fantastic taste too.
• Kurunai vadai is a perfect rainy-day tea-time snack recipe.

The post Kurunai vadai recipe appeared first on Jeyashri's Kitchen.

Onion Gotsu recipe – Vengaya Gothsu recipe – South Indian style gotsu recipe with detailed step-by-step pictures and full video

Today I am sharing one of my favorite dishes, made with shallots, from my mom’s kitchen which we enjoyed during our childhood days, with hot idlis and dosas.  I still remember my mom keeps on making hot dosa and, my sister and my father used to relish them sitting on the floor in the kitchen and we will feed our mom also in between. When I was typing the title the entire scene came to my mind. 

Check out other Gothsu recipes

1. Tomato Gojju
2. Kalyana gotsu

     

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Onion Gotsu recipe

South Indian style side dish for Idli, dosa and ven pongal

Course Accompaniments

Cuisine South Indian

Keyword Side dish for Idli dosa, South Indian breakfast recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup sliced small onions
• 3 tsp oil
• 1/2 tsp mustard seeds
• 1 red chili
• 1/2 tbsp urad dal
• 1/2 tbsp chana dal
• 1 cup thin tamarind extract
• 1 and 1/2 tsp Sambar powder
• 1/2 tsp turmeric powder
• 2 pinches asafoetida
• 1/4 cup Cooked moong dal
• Water as needed
• Salt as needed

Instructions

• In a pan add 3 tsp oil and add the mustard seeds, urad dal, red chili and chana dal.
• Once the dal turns golden brown, add 1 cup sliced onions. Use small onions for making this gotsu.
• Add little salt and cook the onions till translucent.
• Now add 1 cup of thin tamarind extract, I soaked a small gooseberry sized tamarind in water and extracted the juice.
• Add the turmeric powder, sambar powder, salt and asafoetida to this.
• Mix well and boil this for 5 minutes.
• Now add the cooked moong dal to this.
• Add 1 cup of water to adjust the consistency.
• Mix well and boil this for 3 minutes.
• Add few curry leaves.
• Switch off the flame.
• Onion gotsu is ready to serve.
• Serve with Idli, dosai or Venpongal too.

Video

Notes

1. You can add a tiny piece of jaggery towards the end to balance the taste. 
2. A small tomato can be added after sauteeing the onions while making the Onion Gotsu | Vengaya kotsu 

pictures:

• Peel the skin of the shallots and slice them.

• In a pan add the oil and throw in the mustard seeds, urad dhal, channa dal, red chili, and asfoetida.

• When the mustard splutters and the dhal turns brown add the onions.
• Saute till the onions turn pink.
• Now add the tamarind extract, sambar powder, turmeric powder, and salt.
• Allow it to boil in a low flame for 5 minutes.

• Add the cooked moong dal to this and 1 cup of water. Mix well
• Boil for 3 minutes.Garnish with curry leaves.

.

• Serve hot.

Notes:

1. You can add a small piece of jaggery in the last, just before switching off.
2. Chopped tomato can be added after the onions are cooked.

The post Onion gotsu recipe appeared first on Jeyashri's Kitchen.

Palak Rajma masala | Rajma palak curry recipe- Spinach and red kidney beans masala – North Indian sidedish for roti with full video and step-by-step pictures. No cream no cashew added palak rajma recipe.

Palak rajma masala is one of the recipes asked for by a follower of Jeyashris Kitchen on Instagram. This sounded so new to me and I wanted to try this out. I have tried palak paneer and even a dry version of chole palak. When I tried this last week, it turned out so amazing. The tadka part made it extra special and adds up more flavor to the masala.

This can be served with roti, naan, jeera rice, or any pulao too. We had this Palak rajma masala with veg pulao on a weekday night for dinner. My family enjoyed it very much. I can say this is one of the best ever palak-based gravy that I have made. You can replace rajma or red kidney beans with chickpeas or paneer too.

Also check out, No onion no garlic rajma masala, Rajma galouti kebab, crispy rajma murukku, Mexican cheese paratha

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Palak rajma recipe

Red kidney beans cooked in spinach based gravy

Course Main Course, side dish for chapati

Cuisine Indian

Keyword side dish for roti

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 7 hours hours

Total Time 7 hours hours 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup rajma | red kidney beans
• 3 cups spinach
• 1 onion
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 tomato grind into puree
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 tbsp kasoori methi
• Water as needed

For tempering

• 2 tsp ghee
• ½ tsp cumin seeds
• 2 slit green chilis

Instructions

• Soak Rajma for 7-8 hours. Wash this well and add enough water and salt.
• Pressure cook for 4-5 whistles
• Drain water and keep aside.
• In a pan add water and let this boil
• Add 3 cups of washed spinach to this.
• Let this boil for 2 minutes.
• Take out and transfer to ice cold water. We are stopping the cooking process.
• Drain water and blend into a puree.
• Add water while grinding.
• In a pan add 1 tbsp of oil
• Add 1 tsp cumin seeds, let this crackle.
• Now add 1 finely chopped onions
• Cook till translucent.
• Now add 1 tsp ginger garlic paste and cook till the raw smell goes off.
• Now add the tomato puree. I blend 1 ripe tomato and added.
• Add turmeric powder, red chili powder, coriander powder and cumin powder.
• Add salt to this and mix well.
• Add little water and cook for a minute.
• Now add the spinach puree
• Mix well
• Add the cooked rajma
• Add water to adjust the consistency.
• Let this boil for 3 minutes.
• Add 1 tbsp crushed kasoori methi
• Switch off the flame.
• In a small pan add 2 tsp ghee
• Add ½ tsp cumin seeds and 2 slit green chilis
• Let it crackle
• Transfer this to the palak rajma.
• Delicious Palak Rajma is ready.

Notes

Notes:

1. You can add 1-2 tbsp of fresh cream in the last if you want a more creamy texture.

2. Do not miss the tadka in ghee as it lends a nice flavour to the Palak Rajma.

• Soak Rajma for 7-8 hours. Wash this well and add enough water and salt.
• Pressure cook for 4-5 whistles
• Drain water and keep aside.

• In a pan add water and let this boil
• Add 3 cups of washed spinach to this.
• Let this boil for 2 minutes.

• Take out and transfer to ice-cold water. We are stopping the cooking process.

• Drain water and blend into a puree.
• Add water while grinding.

• In a pan add 1 tbsp of oil.
• Add 1 tsp cumin seeds, and let this crackle.
• Now add 1 finely chopped onion.

• Cook till translucent.
• Now add 1 tsp ginger garlic paste and cook till the raw smell goes off.

• Now add the tomato puree. I blend 1 ripe tomato and added.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder.
• Add salt to this and mix well.
• Add little water and cook for a minute.

• Now add the spinach puree.

• Add the cooked rajma
• Add water to adjust the consistency.
• Let this boil for 3 minutes.

• Let this boil for 3 minutes.
• Add 1 tbsp crushed kasoori methi
• Switch off the flame.

• In a small pan add 2 tsp ghee
• Add ½ tsp cumin seeds and 2 slit green chilis
• Let it crackle
• Transfer this to the palak rajma.

• Delicious Palak Rajma is ready.

The post Palak Rajma masala appeared first on Jeyashri's Kitchen.

Milagai killi potta sambar- Easy to make South Indian sambar without the addition of sambar powder – Milagai sambar with full video and step-by-step pictures.

Sambar is one of the staple items in South Indian homes. We make different varieties of sambar. In some, we use sambar powder and for some sambar, we roast and grind freshly made sambar masala. This one is a very simple one without the addition of sambar powder. The red chili and green chili lend spiciness to the sambar. This milagai killi potta sambar can be paired with hot rice or with idli, dosai or ven pongal too.

I posted a murungakeerai sambar recipe a few years back and this recipe is very similar to that. We are not adding any vegetables to this sambar. Onions and tomatoes are added.

Also check out our Udupi sambar, Kothamalli sambar, Thakkali sambar,and capsicum sambar

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Milagai killi potta sambar

South Indian sambar without using smabar podi

Course Main Course

Cuisine South Indian

Keyword South indian gravy, South Indian sambar

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup toor dal
• 4 cloves garlic
• 1 tomato finely chopped
• 3 green chili
• 1 tsp turmeric powder
• Water as needed
• ¼ cup tamarind extract
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 7-8 red chilis
• Salt as needed
• ¼ cup chopped small onion or 1 big onion
• Few curry leaves
• 2 pinches Asafoetida

Instructions

• In a vessel add ½ cup of toor dal. You can directly cook in pressure cooker too.
• Wash well.
• Add 1.5 cups of water and ½ tsp turmeric powder to this.
• Now add 4 cloves of garlic, 3 green chilis and 1 finely chopped tomato.
• Pressure cook this for 3-4 whistles. The dal should be cooked well.
• Soak tiny piece of tamarind in ¼ cup of hot water for 10 minutes.
• Extract ¼ cup tamarind extract and keep aside.
• In a pan add 1 tbsp of oil and add mustard seeds and cumin seeds.
• Once the mustard starts crackling, add the broken red chilis. Add as per your taste. I added 8 as mine was less spicy variety.
• Now add asafoetida to this.
• Cook for few seconds and add chopped small onion.
• You can add 1 finely chopped big onion too.
• Saute till translucent
• Now add the tamarind water and add 1.5 cups of water.
• Add in ½ tsp of turmeric powder and salt.
• Let this boil for 7 minutes.
• Now mash the cooked dal mixture well.
• Add this to the pan.
• Mix well and add water if needed to adjust the consistency.
• Let this boil for 3 minutes
• Switch off and add few curry leaves.
• Milagai killi potta sambar is ready

Video

Notes

Notes:

1. The green chili and red chili lend spiciness to the sambar, so add accordingly.

2. If you wish to add sambar powder add 1 tsp of sambar powder along with the tamarind extract.

3. Milagai killi potta sambar pairs well with idli, dosai, Ven Pongal, and even rice too.

• In a vessel add ½ cup of toor dal. You can directly cook in a pressure cooker too.
• Wash well.
• Add 1.5 cups of water and ½ tsp turmeric powder to this.
• Now add 4 cloves of garlic, 3 green chilis, and 1 finely chopped tomato.

• Pressure cook this for 3-4 whistles. The dal should be cooked well.

• Soak a tiny piece of tamarind in ¼ cup of hot water for 10 minutes.
• Extract ¼ cup tamarind extract and keep aside.

• In a pan add 1 tbsp of oil and add mustard seeds and cumin seeds.
• Once the mustard starts crackling, add the broken red chilis. Add as per your taste. I added 8 as mine was a less spicy variety.
• Now add asafoetida to this.

• Cook for a few seconds and add chopped small onion.
• You can add 1 finely chopped big onion too.
• Saute till translucent.

• Saute till translucent.
• Now add the tamarind water and add 1.5 cups of water.
• Add in ½ tsp of turmeric powder and salt.
• Let this boil for 7 minutes.

• Now mash the cooked dal mixture well.
• Add this to the pan.
• Mix well and add water if needed to adjust the consistency.

• Let this boil for 3 minutes
• Switch off and add a few curry leaves.

• Milagai killi potta sambar is ready.

• Notes:
• The green chili and red chili lend spiciness to the sambar, so add accordingly.
• If you wish to add sambar powder add 1 tsp of sambar powder along with the tamarind extract.
• Milagai killi potta sambar pairs well with idli, dosai, ven Pongal, and even rice too.

The post Milagai killi potta sambar appeared first on Jeyashri's Kitchen.

Cheela sandwich recipe – Besan cheela sandwich – Protein-rich healthy besan cheela sandwich recipe with full video and step-by-step pictures.

Sandwiches are always a super hit at our home. This cheela sandwich recipe I posted on my Instagram page a few months back as reels. I have packed this for my kid’s lunch box and it was a super hit. Besan cheela also called Vegetarian Omelet is made using gram flour. Generally, besan cheela is served as breakfast. In this recipe, we are making mini cheelas and stuffing it inside the sandwich.

This is a very filling breakfast | lunch box recipe | and evening snack recipe. You can use sattu flour instead of gram flour and make it very healthy. There is a popular Pudla sandwich, street food in Mumbai.

Also check out our, capsicum sandwich, dahi tadka sandwich, and Veg mayonnaise sandwich.

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Cheela sandwich recipe

Protein-rich cheela sandwich recipe

Course Breakfast, tiffin,

Cuisine Indian

Keyword Bread recipes, Kids friendly snacks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

For the besan cheela Makes: 6 mini cheelas

• ½ cup besan
• 1 onion finely chopped
• ½ tomato finely chopped
• 2 tbsp capsicum finely chopped
• ¼ tsp garam masala
• ½ tsp red chili powder
• Salt as needed
• Water to make the batter
• Oil to cook the cheelas
• Other ingredients for sandwich
• 6 bread slices
• 3 cheese slices
• Green chutney as needed
• Tomato ketchup as needed
• Butter to toast the sandwich
• Cucumber slices few

Instructions

• In a bowl add the besan, onion, tomato, capsicum, red chili powder, garam masala, and salt.
• Add water and make this into a medium thick batter consistency. It took approximately 1/3 cup of water.
• Water quantity varies as the texture of besan is not the same for all.
• Now our besan cheela batter is ready.
• Heat a pan and make small cheelas.
• I made 3 mini cheelas at a time. If you have mini uttapam pan, you can use that also.
• Drizzle little oil on the top.
• Once one side is cooked, flip it.
• Once it is cooked, take out.
• Repeat the same for the remaining batter.
• Now the cheelas are ready, let’s make the sandwich.
• Take a slice of bread.
• Spread green chutney on one side. Click the green chutney in the ingredient list, it will lead you to the recipe.
• Place 2 mini cheelas on the top.
• Place cucumber slices on the sides.
• Spread tomato ketchup on another slice of bread. You can use sweet chutney or if you want to want a spicier version, use green chutney for this slice also.
• Place the cheese slice on the top.
• Cover the bread with the ketchup portion facing down.
• In a pan add little butter.
• Place the sandwich on the top.
• Toast on both the sides.
• Once done take out from the pan.
• Cut into triangle and enjoy the sandwich.
• Repeat the same for the rest of the bread and cheela.

Video

Notes

1. The besan cheela sandwich stays good for the lunch box | snack box too.

2. You can add some grated carrots to the cheela batter to make it healthier.

3. The cheela sandwich can be made using sattu flour instead of besan flour

• In a bowl add the besan, onion, tomato, capsicum, red chili powder, garam masala, and salt.

• Add water and make this into a medium-thick batter consistency. It took approximately 1/3 cup of water.
• Water quantity varies as the texture of besan is not the same for all.
• Now our besan cheela batter is ready.

• Heat a pan and make small cheelas.
• I made 3 mini cheelas at a time. If you have mini uttapam pan, you can use that also.
• Drizzle little oil on the top.

• Once one side is cooked, flip it.
• Once it is cooked, take it out.

• Repeat the same for the remaining batter.
• Now the cheelas are ready, let’s make the sandwich.
• Take a slice of bread.
• Spread green chutney on one side. Click the green chutney in the ingredient list, it will lead you to the recipe.
• Place 2 mini cheelas on the top.
• Place cucumber slices on the sides.

• Spread tomato ketchup on another slice of bread. You can use sweet chutney or if you want to want a spicier version, use green chutney for this slice also.

• Place the cheese slice on the top.
• Cover the bread with the ketchup portion facing down.

• In a pan add little butter.
• Place the sandwich on the top.
• Toast on both sides.

• Once done take out from the pan.

• Cut into triangles and enjoy the sandwich.
• Repeat the same for the rest of the bread and cheela.

• Notes:
• The besan cheela sandwich stays good for lunch box | and snack box too.
• You can add some grated carrots to the cheela batter to make it healthier.
• The cheela sandwich can be made using sattu flour instead of besan flour.

The post Besan Cheela sandwich recipe appeared first on Jeyashri's Kitchen.

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Chettinad pazha payasam – Fruit payasam recipe – Popular Chettinad style fruit payasam – Easy and tasty pazha payasam recipe with full video and step-by-step pictures.

I tasted this first time at my sister’s place a few months back and I loved it. I was planning to share the recipe in Jeyashri’s kitchen but waiting for the mango season. Though we can add any fruit of our choice, I personally love the addition of mangoes in this.

The original recipe involves the addition of custard powder in this, but I don’t add custard powder as I felt it might taste similar to Fruit custard. I can say this payasam is slightly closer to the North Indian Phirni but with fruits. I can say this is a mix of phirni and fruit rabdi. I am a huge fan of Chettinad veg cuisine. I have learnt a few recipes from my friends who hail from Karaikudi.

Also during Navaratri time, when you have lot of fruits, do give this a try.

Also check out the unique Chettinad style Kavuni arisi payasam, Black rice paal payasam, Fruit rabdi, Mango phirni

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Chettinad Pazha payasam recipe

Chettinad style mixed fruits kheer recipe

Course Dessert, Festival recipes,

Cuisine Indian, South Indian

Keyword dessert, Festival recipes, Navratri recipes, sweets

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Soaking time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jeyashri suresh

Ingredients

• 2.5 cups of milk
• 1/3 cup condensed milk
• ¼ cup pomegranate
• ¼ cup finely chopped mango
• ¼ cup finely chopped apple
• ¼ cup chopped grapes
• Few sliced almonds
• A pinch of saffron optional

To soak and grind

• 1 tbsp rice use rawa rice or basmati or seeraga samba or millet
• 1 tbsp cashew nuts
• 1 tbsp almonds

Instructions

• Soak 1 tbsp of rice in a bowl for 15 minutes. I used raw rice, you can use seeraga samba rice or basmati rice or millet too.
• Soak the almonds and cashew nuts in hot water for 15 minutes and take out the skin of the almonds.
• Grind the soaked rice and blanched cashew nuts and almonds into a fine paste.
• Add 1-2 tbsp of milk while grinding.
• In a heavy bottomed pan, add 2 and ½ cups of milk.
• Let this boil.
• Simmer the flame and add the ground rice and nuts paste.
• Mix well and continue to stir this continuously.
• Now add the condensed milk.
• If adding saffron add a pinch now.
• Usually they add vanilla custard powder in Chettinad pasha payasam.
• But I felt it will taste like custard, so didn’t add.
• To get a nice yellow color I added a pinch of saffron to this.
• Continue to stir this well till becomes little thickened.
• The payasam tend to thicken after cooling. So switch off once it is little thick.
• Allow this to cool completely.
• Once it cool, add the pomegranate, finely chopped apple (peel the skin), finely chopped mango, chopped grapes (cut into 2-3 pieces)
• Mix well and garnish with sliced almonds.
• Chettinad pazha payasam is ready.
• Serve chilled.

Video

Notes

Notes:
1. You can add finely chopped pineapple to this payasam.

2. If adding vanilla custard powder, you can mix 1 tbsp of custard powder in 2 tbsp of room-temperature milk. Add to the boiling milk along with the rice and nuts paste.

3. If adding banana, just add before serving.

4. After adding fruits, do not store this for a longer time.

5. Chettinadu pazha payasam is perfect for get-togethers and festival gatherings.

• Soak 1 tbsp of rice in a bowl for 15 minutes. I used raw rice, you can use seeraga samba rice or basmati rice too.
• Soak the almonds and cashew nuts in hot water for 15 minutes and take out the skin of the almonds.

• Grind the soaked rice and blanched cashew nuts and almonds into a fine paste.
• Add 1-2 tbsp of milk while grinding.

• In a heavy-bottomed pan, add 2 and ½ cups of milk.
• Let this boil.
• Simmer the flame and add the ground rice and nuts paste.
• Mix well and continue to stir this continuously.

• Now add the condensed milk.

• If adding saffron add a pinch now.
• Usually, they add vanilla custard powder in Chettinad pasha payasam.
• But I felt it will taste like custard, so didn’t add it.
• To get a nice yellow color I added a pinch of saffron to this.

• Continue to stir this well till becomes a little thickened.
• The payasam tends to thicken after cooling. So switch it off once it is a little thick.

• Allow this to cool completely.
• Once it cools, add the pomegranate, finely chopped apple (peel the skin), finely chopped mango, and chopped grapes (cut into 2-3 pieces)

• Mix well and garnish with sliced almonds.
• Chettinad pazha payasam is ready.

• Notes:
• You can add finely chopped pineapple to this payasam.
• If adding vanilla custard powder, you can mix 1 tbsp of custard powder in 2 tbsp of room-temperature milk. Add to the boiling milk along with the rice and nuts paste.
• If adding a banana, just add it before serving.
• After adding fruits, do not store this for a longer time.
• Chettinadu pazha payasam is perfect for get-togethers and festival gatherings.

The post Chettinad Pazha payasam appeared first on Jeyashri's Kitchen.

Bread pizza on tawa – Easy to make bread paneer pizza recipe – Pizza made on tawa – Recipe with full video and step-by-step pictures.

Pizza is kid’s all-time favorite snack. I have posted a few pizza recipes in Jeyashris kitchen. Usually, pizza is made using a homemade pizza base. This time we are using bread as the pizza base. Also instead of making it in the Oven, we are making the bread pizza on tawa.

I am using paneer in this recipe but if you do not have it in stock, you can skip it. If you are using paneer, add the hung curd as it will bring a nice texture to the topping. Generally, I have seen many people use mayonnaise instead of hung curd. Since we mostly get mayo with eggs in shops, I decided to go with hung curd. It turned out so well for this recipe.

Also, check out, Tandoori paneer pizza, Microwave bread pizza, Lockdown pizza, Margherita pizza Tortilla pizza, Desi bread pizza, veg pizza sandwich

• In a bowl add the chopped capsicum, onion, and paneer cubes.
• Now add the hung curd or mayonnaise, tomato ketchup, oregano flakes, chili flakes, and a little salt.

• Combine well. The bread pizza topping is ready.

• Mix 2 tbsp of tomato ketchup and 1 tbsp of chili sauce in a bowl.  The pizza sauce is ready. If you have pizza sauce or pasta sauce use that.

• Place a slice of bread on a plate.
• Spread the pizza sauce on the bread.
• Sprinkle little grated cheese on the top. This step is optional.

• Next place the topping on this.
• Add grated cheese to this.

• Heat a pan and add ½ tsp of butter to it.
• Once it melts, place the bread topped with filling on this.

• Keep the flame to the lowest.
• Cover and cook till the cheese melts. Ensure that the lid will not touch the top portion of the pizza.

• The bottom will get crisp.
• Alternatively, you can bake this in an oven till the cheese melts.

• Take out and sprinkle with little chili flakes, this step is optional.
• Serve immediately.
• The bread pizza is ready.
• Repeat to finish. I got 2 bread pizzas for these ingredients. My bread was a little bigger in size.

• Notes:
• Always cook the bread at the lowest flame possible, or else the bottom portion will get burnt soon.
• You can skip the paneer cubes and hung curd but I highly recommend adding both.
• Bread pizza recipes can be made in the oven too.

The post Bread pizza on tawa appeared first on Jeyashri's Kitchen.