Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.

We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.

Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.

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Missi Roti recipe

Popular Indian flatbread using whole wheat flour and gram flour

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword Indian flatbread, North indian recipe

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 10 small rotis

Author Jeyashri suresh

Ingredients

• ¾ cup gram flour | besan| kadalaimaavu
• ½ cup whole wheat flour
• 1 tsp cumin seeds
• ¼ tsp ajwain seeds | omam
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp kasoori methi
• 3 tbsp coriander leaves
• Salt as needed
• 1 tsp oil
• Water to knead the dough
• Butter or ghee to spread on the roti

Instructions

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
• Mix well and add water little by little and make a smooth dough.
• Keep this covered for 10 minutes
• Make equal lemon sized balls.
• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.
• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
• Place the rolled roti on a hot tawa.
• Cook on both sides.
• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.
• Apply butter on both sides.
• Serve hot.
• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

Video

Notes

1. Finely chopped onion can be added to the dough.

2. You can adjust the spices according to your taste.

3. Finely chopped green chili can be added instead of red chili powder.

4. Missi roti can be made gluten-free also, in that case, knead the dough with hot water.

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.

• Mix well and add water little by little and make a smooth dough.
• Add 1 tsp of oil and spread it over.
• Keep this covered for 10 minutes

• Make equal lemon sized balls.

• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.

• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.

• Place the rolled roti on a hot tawa.
• Cook on both sides.

• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.

• Apply butter on both sides.
• Serve hot.

• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

The post Missi roti recipe appeared first on Jeyashri's Kitchen.

Samba godhumai rava dosai – Wheat rava dosa – without rice or millet. Two-ingredient godhumai Rava dosa recipe with full video and step-by-step pictures.

Dosa is a staple breakfast in our house. We make different varieties of dosa at home. The traditional one is using Idli rice and urad dal. This one is a healthy one using samba wheat and urad dal. We are not adding any rice or millet for making this dosa batter.

Wheat rava has a lot of health benefits. It is good for diabetics and weight loss too. We are not adding wheat flour or rice flour. I learned this recipe from my friend and it turned out very nice. You can make this batter in mixie itself.

Also check out my other interesting dosa recipes, Ragi dosa without rice, Toor dal dosa, Sorakkai dosa, Ragi rava dosa, Instant whole wheat flour dosa, Whole wheat grain dosa and Pori dosa

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Wheat rava dosa recipe

Crispy wheat rava dosa recipe without rice or millets

Course Breakfast, Dinner, tiffin,

Cuisine South Indian

Keyword Dosa recipes, South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking and fermenting time 8 hours

Total Time 8 hours 35 minutes

Servings 12 dosas

Author Jeyashri suresh

Ingredients

• 1and1/2 cup samba wheat rava| godhumai rava
• ½ cup urad dal
• Salt as needed
• Oil as needed to make dosas

Instructions

• Wash and soak the samba wheat rava and urad dal in water for 3 hours.
• Drain the excess water and grind this into a smooth paste.
• Transfer it to a bowl.
• Add little water to adjust the consistency.
• Add salt and mix well with hands.
• Let this batter ferment for 4 hours.
• If the weather is too hot, 2 hours of fermentation is fine.
• Heat a dosa pan and pour 1 ladle full of the samba wheat rava dosa batter.
• Spread into a thin dosa.
• Drizzle little oil on the sides.
• Let this cook on one side.
• Once done, flip the dosa.
• Let this cook for few seconds.
• Take it out from the pan.
• Repeat the same for the rest of the batter.
• Crispy sambar rava dosa pairs well with any chutney.

Video

Notes

1. This samba wheat rava dosa batter stays good for 3-4 days in the refrigerator.

2. Samba rava dosa | godhumai rava dosa pairs well with spicy kara chutney.

• Wash and soak the samba wheat rava and urad dal in water for 3 hours.

• Drain the excess water and grind this into a smooth paste.
• Transfer it to a bowl.
• Add little water to adjust the consistency.
• Add salt and mix well with your hands.

• Let this batter ferment for 4 hours.
• If the weather is too hot, 2 hours of fermentation is fine.

• Heat a dosa pan and pour 1 ladle full of the samba wheat rava dosa batter.
• Spread into a thin dosa.

• Drizzle little oil on the sides.
• Let this cook on one side.

• Once done, flip the dosa.
• Let this cook for few seconds.

• Take it out from the pan.
• Repeat the same for the rest of the batter.
• Crispy sambar rava dosa pairs well with any chutney.

1. This samba wheat rava dosa batter stays good for 3-4 days in the refrigerator.
2. Samba rava dosa | godhumai rava dosa pairs well with spicy kara chutney.

The post Samba godhumai rava dosai appeared first on Jeyashri's Kitchen.

Vengaya sambar recipe – Arachuvitta sambar recipe – Pearl onion sambar – Traditional vengaya sambar recipe with full video and step-by-step pictures.

Arachuvitta vengaya sambar is a tasty sambar recipe made using freshly ground Sambar masala. This is a lentil-based onion gravy, cooked in tamarind sauce, popular in South Indian cuisine. The addition of shallots to this sambar gives a delicious aroma. My mother used to make this Arachuvitta vengaya sambar whenever we had guests at home. Also, we make this on the previous day of Deepavali along with potato curry. The classic combo of Vengaya sambar and urulai kizhambu curry is very popular in Tamil brahmin cuisine.

In our cuisine, we don’t add onions to any other sambar. If we are making drumstick sambar or capsicum sambar or mullagi sambar, it is exclusively using those veggies only. We don’t add onions to that. So this sambar is very special for us by adding only the small onions. The aroma of the sambar made using small onions and freshly ground masala is the highlight of this recipe.

Also, check out, kalyana sambar, udipi sambar, Drumstick leaves sambar, Hotel sambar, Capsicum sambar, Vendakkai sambar with fresh masala.

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Vengaya sambar recipe

Pearl onion sambar with freshly ground masala

Course Dinner, Lunch, Main Course

Cuisine Indian, South Indian

Keyword Side dish for Idli dosa, South indian gravy, South Indian sambar

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup small onions | shallots
• 1 and 1/2 tamarind extract from a small lemon size tamarind
• 1.5 tsp sambar powder
• 1 tsp turmeric powder
• ½ cup toor dal uncooked
• Salt as needed
• A pinch of asafoetida
• Curry leaves few
• Coriander leaves few
• 1 tsp ghee
• 1 tbsp oil
• ½ tsp mustard seeds
• Water as needed

To roast and grind

• 2 tsp oil
• 1 tbsp coriander seeds
• 1 tbsp chana dal
• 4 red chilis
• ½ tsp fenugreen seeds | vendhayam
• 3 tbsp coconut

Instructions

• Cook the toor dal with 1 cup water and ½ tsp turmeric powder, in a pressure cooker for 4-5 whistles.
• Once the pressure is released take out and mash it well and keep aside.
• Soak a lemon sized tamarind in hot water for 10 minutes and extract 1.5 cups of tamarind juice.
• In a pan add 2 tsp of oil and add the coriander seeds, chana dal, fenugreek seeds and red chilis.
• Roast in medium flame till the dal turns golden brown.
• Add the coconut and switch off the flame.
• Once it is cool grind this into a smooth paste. Add little water while grinding.
• In a pan add 1 tbsp of oil and add the mustard seeds.
• Once the mustard seeds splutter, add the peeled small onions.
• Saute till it turns slight golden brown.
• Now simmer the flame and add the tamarind water.
• Add the sambar powder, ½ tsp turmeric powder, salt and asafoetida.
• Let this boil for 5-7 minutes.
• Now add the cooked toor dal and the ground coconut paste.
• Add ½ cup of water to adjust the consistency.
• Mix well and let this boil for 2 minutes.
• Add 1 tsp of ghee to this. This enhances the flavour of the sambar.
• Add curry leaves.
• Switch off the flame and add finely chopped coriander leaves.
• Vengaya sambar is ready.
• Pair it with the classic potato curry and enjoy with plain rice.

Video

Notes

1. You can grind ½ tomato along with the coconut.

2. 3-4 small onions can also be added while grinding the fresh masala.

3. You can skip the sambar podi and double the quantity of chana dal, red chili, coriander seeds, and fenugreek seeds.

4. Vengaya sambar pairs well with rice, Idli, dosai, and Pongal too.

• Cook the toor dal with 1 cup water and ½ tsp turmeric powder, in a pressure cooker for 4-5 whistles.
• Once the pressure is released take out and mash it well and keep aside.

• Soak a lemon sized tamarind in hot water for 10 minutes and extract 1.5 cups of tamarind juice.

• In a pan add 2 tsp of oil and add the coriander seeds, chana dal, fenugreek seeds, and red chilis.
• Roast in medium flame till the dal turns golden brown.
• Add the coconut and switch off the flame.

• Once it is cool grind this into a smooth paste. Add little water while grinding

• In a pan add 1 tbsp of oil and add the mustard seeds.
• Once the mustard seeds splutter, add the peeled small onions.
• Saute till it turns slightly golden brown.

• Now simmer the flame and add the tamarind water.
• Add the sambar powder, ½ tsp turmeric powder, salt and asafoetida.

• Let this boil for 5-7 minutes.
• Now add the cooked toor dal and the ground coconut paste.
• Add ½ cup of water to adjust the consistency.

• Mix well and let this boil for 2 minutes.
• Add 1 tsp of ghee to this. This enhances the flavor of the sambar.
• Add curry leaves.
• Switch off the flame and add finely chopped coriander leaves.
• Vengaya sambar is ready.

• Pair it with the classic potato curry and enjoy it with plain rice.

1. You can grind ½ tomato along with the coconut.
2. 3-4 small onions can also be added while grinding the fresh masala.
3. You can skip the sambar podi and double the quantity of chana dal, red chili, coriander seeds and fenugreek seeds.
4. Vengaya sambar pairs well with rice, Idli, dosai and Pongal too.

The post Vengaya Sambar recipe appeared first on Jeyashri's Kitchen.

Hotel-style kootu recipe – Easy to make South Indian hotel-style snake gourd kootu recipe with step-by-step pictures and full video.

We usually make kootu | poricha kootu without onion and garlic. Whenever we order South meals in hotels, we get a kootu in the thali. It goes well with chapati and poori also, they give in the thali meal. I always wanted to try out this kootu at home.

A few weeks back, when we had lunch at a South Indian restaurant here. So sharing today the Tamilnadu Hotel Kootu recipe. We are adding garlic, onion, and tomato to this kootu. I used snake gourd in this recipe. You can use ash gourd, chow chow, avarakkai, beans carrot peas, cabbage, or ridge gourd for making this kootu. Even keerai | spinach can be used for making this Hotel style kootu.

Also check out Hotel sambar, Hotel style paruppu rasam, Instant mor kuzhambu

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Hotel style kootu recipe

Tamilnadu hotel style vegetable kootu - Veggies cooked in dal

Course Dinner, Lunch, Main Course

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 cups chopped snake gourd
• ½ cup yellow moong dal uncooked
• 3 tbsp chana dal
• 1 onion
• 1 tomato
• 4 cloves garlic
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 3 tsp oil
• ½ tsp mustard seeds
• A pinch of asafoetida
• Water as needed
• Curry leaves few
• Salt to taste
• 4 tbsp coconut
• 1 tsp cumin seeds
• 1-2 green chilis

Instructions

• In a vessel add the yellow moong dal and chana dal.
• Wash it well and add the garlic cloves, chopped tomato and onion.
• Add the red chili powder and turmeric powder.
• Add 1.5 cups of water to this.
• Now top it up with the chopped snake gourd. You can add any vegetable of your choice.
• Check out the ‘Notes’ section to see the options.
• Since we are topping the veggies on the top, it won’t turn mushy while we cook this.
• Now pressure cook this for 4-5 whistles.
• Grind the coconut, green chili and cumin seeds into a fine paste.
• I added 1 green chili and later felt it was less.
• In a pan add the oil and mustard seeds.
• Once it starts to splutter, add the curry leaves and asafoetida to this.
• Now add the cooked dal and vegetable mixture to this.
• Add the ground coconut paste.
• Now add ½ cup-1 cup of water to adjust the consistency.
• Add in the salt.
• Mix well and let this boil for 5 minutes. Keep stirring in between.
• Switch off the flame.
• You can serve this with plain rice or with dosai and chapathi too.
• This kootu pairs well with rice and kara kuzhambu too.

Notes

1. You can use cabbage, beans, carrot, avarakkai, bottle gourd, ash gourd, chow chow or keerai instead of snake gourd.

2. This hotel-style kootu goes well with chapathi too.

• In a vessel add the yellow moong dal and chana dal.
• Wash it well and add the garlic cloves, chopped tomato, and onion.
• Add the red chili powder and turmeric powder.
• Add 1.5 cups of water to this.
• Now top it up with the chopped snake gourd. You can add any vegetable of your choice.

• Check out the ‘Notes’ section to see the options.
• Since we are topping the veggies on the top, it won’t turn mushy while we cook this.
• Now pressure cook this for 4-5 whistles.

• Grind the coconut, green chili, and cumin seeds into a fine paste.
• I added 1 green chili and later felt it was less.

• In a pan add the oil and mustard seeds.
• Once it starts to splutter, add the curry leaves and asafoetida to this.
• Now add the cooked dal and vegetable mixture to this.

• Add the ground coconut paste.
• Now add ½ cup-1 cup of water to adjust the consistency.
• Add in the salt.
• Mix well and let this boil for 5 minutes. Keep stirring in between.

• Switch off the flame.
• You can serve this with plain rice or with dosai and chapati too.
• This kootu pairs well with rice and kara kuzhambu too.

Notes:

1. You can use cabbage, beans, carrot, avarakkai, bottle gourd, ash gourd, chow chow, or keerai instead of snake gourd.
2. This hotel-style kootu goes well with chapati too.

The post Hotel style kootu recipe appeared first on Jeyashri's Kitchen.

Karuveppilai thokku recipe | curry leaves thokku recipe with full video and step-by-step pictures. South Indian style no onion no garlic pickle made using curry leaves, pairs well with Rice, Idli, dosa, and chapathi too.

A few days back one of my friends made this karuveppilai thokku and when she visited me on the same day she packed a little for me. It tasted awesome with plain rice and with Curd Rice too. Also, this thokku goes well with dosa and chapati too. If you are looking for some pickle or thokku recipes for long travel, then this curry leaves thokku is a perfect one. As usual, I noted down the recipe and tried it the very next day. It turned out like the same thokku that she has given me.

As curry leaves are loaded with nutrients let’s make this and store this in the refrigerator and use it whenever needed.

Check out Curry leaves pulao, curry leaves paruppu podi, Karuveppilai chutney, South Indian style curry leaves rice, and Andhra style coriander leaves pickle

Also, check out How to store curry leaves

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Karuvepillai thokku recipe

South Indian style curry leaves pickle recipe

Course Condiment

Cuisine South Indian

Keyword chutney recipes, pickle recipes, Side dish for Idli dosa

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 1 cup

Author Jeyashri suresh

Ingredients

• 2 cups curry leaves loosely packed
• 4 tbsp sesame oil
• 1 tsp mustard seeds
• ¼ tsp turmeric powder
• 10-15 red chilis
• 4 tsp chana dal
• 4 tsp coriander seeds | dhaniya
• 2 pinches asafoetida
• ¼ tsp fenugreek seeds | vendayam
• Salt as needed
• ¾ cup tamarind extract from a small lemon sized tamarind
• 1 tsp jaggery powder

Instructions

• Soak a small lemon sized tamarind in hot water for 10 minutes and extract ¾ cup of tamarind water.
• In a pan add red chilies, chana dal, coriander seeds, methi seeds and roast this for 2 minutes in medium flame.
• Now add the curry leaves to this. Ensure the leaves are washed and pat dried. No moisture should be there in the leaves.
• Saute this in a medium flame till the leaves turn little crispy. Also ensure that the leaves won’t turn black.
• Once done, switch off the flame.
• Add half salt and asafoetida to this.
• Let this rest in the pan for 5 minutes.
• Transfer this to a mixie jar and pulse this to a fine powder.
• In a pan add 2 tbsp of sesame oil and add the mustard seeds.
• Once it splutters, lower the flame and add the tamarind extract.
• Add salt and turmeric powder to this. Remember we added little salt while making the curry leaves powder too.
• Now add the ground powder to this tamarind water.
• Mix well without any lumps and start cooking this in a lower flame.
• To avoid spluttering cover this and cook for 15 minutes.
• Keep stirring in between.
• Now add the jaggery to this and mix well.
• Add the remaining 2 tbsp sesame oil to this and mix well.
• Switch off the flame.
• Cool this completely and transfer this to a clean jar.
• Karuveppilai thokku is ready. You can serve this with rice, idli, dosa and chapathi too.

Video

Notes

1. Ensure there is no moisture in the curry leaves, or else it will spoil the shelf life of the thokku.

2. This thokku stays good at room temperature for 3-4 days and in the refrigerator for 10 days.
Do not compromise on the quantity of oil.

3. Always ensure that it is handled with a dry spoon and stored in a clean, dry jar.

4. Karuveppilai thokku pairs well with curd rice also you can mix this with plain hot rice too.

• Soak a small lemon sized tamarind in hot water for 10 minutes  and extract ¾ cup of tamarind water.

• In a pan add red chilies, chana dal, coriander seeds, and methi seeds and roast this for 2 minutes in medium flame.

• Now add the curry leaves to this. Ensure the leaves are washed and pat dried. No moisture should be there in the leaves.
• Saute this in a medium flame till the leaves turn a little crispy. Also, ensure that the leaves won’t turn black.
• Once done, switch off the flame.

• Add half salt and asafoetida to this.
• Let this rest in the pan for 5 minutes.

• Transfer this to a mixie jar and pulse this to a fine powder.

• In a pan add 2 tbsp of sesame oil and add the mustard seeds.
• Once it splutters, lower the flame and add the tamarind extract.
• Add salt and turmeric powder to this. Remember we added little salt while making the curry leaves powder too.

• Now add the ground powder to this tamarind water.
• Mix well without any lumps and start cooking this on a lower flame.

• To avoid spluttering cover this and cook for 15 minutes.
• Keep stirring in between.

• Now add the jaggery to this and mix well.

• Add the remaining 2 tbsp sesame oil to this and mix well.
• Switch off the flame.

• Cool this completely and transfer this to a clean jar.
• Karuveppilai thokku is ready. You can serve this with rice, idli, dosa, and chapati too.

1. Ensure there is no moisture in the curry leaves, or else it will spoil the shelf life of the thokku.
2. This thokku stays good at room temperature for 3-4 days and in the refrigerator for 10 days.
3. Always ensure that it is handled with a dry spoon and stored in a clean, dry jar.
4. Karuveppilai thokku pairs well with curd rice also you can mix this with plain hot rice too.

The post Karuveppilai thokku recipe appeared first on Jeyashri's Kitchen.

Microwave masala peanuts recipe | Masala peanuts are an quite addictive snack. I have posted a deep-fried version of Masala peanuts but this is a low-calorie version of making in the microwave. It is quite addictive and a perfect tea-time snack too. Sometimes if you run out of veggies this can be had with sambar rice or curd rice too. Try out this microwave version of salted masala peanuts (a guilt-free low-fat snack) and enjoy your Tea time. I adapted this recipe from Nisha madulika’s video.

Also, check out, spicy masala peanuts, Congress kadalai and roasted peanut chaat

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Microwave masala peanuts

Easy low calorie snack recipe

Course Snack, Starter

Cuisine Indian

Keyword tea time snacks

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup raw Peanuts
• 4 tbsp Besan | kadalai maavu | gram flour
• 1 tsp Red chilli powder
• ¼ tsp Garam masala you can use fennel powder too
• Salt to taste
• 2 tsp Oil
• ¼ tsp Chaat masala optional
• Cooking soda a pinch
• 1 tbsp Water

Instructions

• In a wide vessel add the besan, chili powder, garam masala ,salt and cooking soda. Wash the peanuts and drain the excess water.
• Add the besan mixture to the peanuts and coat the masala evenly.
• Sprinkle little water and add the oil and mix it well to make an even coating.
• Spread this in a microwave safe plate and microwave high for 3 minutes. Stir in between.
• Again, microwave in high for 3-4 minutes till it becomes crispy.
• Be careful as it may burn soon. Open and stir in between.
• Once done take it out and sprinkle with chaat masala and mix well.
• Microwave crispy peanuts are ready to eat. I had with Ginger cardamom tea on a rainy day evening.

Video

Notes

1. Addition of spices is truly your choice.

2. You can add amchoor powder, and fennel powder too.

3. Timing varies from microwave to microwave.

4. As chaat masala has salt in it add salt accordingly.

5. Microwave masala peanuts stays good for 2 days in an airtight container.

 

Method:

• In a wide vessel add the besan, chili powder, garam masala, salt, and cooking soda. Wash the peanuts and drain the excess water.

• Add the besan mixture to the peanuts and coat the masala evenly.

• Sprinkle little water and add the oil and mix it well to make an even coating.

• Spread this in a microwave-safe plate and microwave high for 3 minutes. Stir in between.
• Again microwave on high for 3-4 minutes till it becomes crispy. Be careful as it may burn soon. Open and stir in between. Once done take it out and sprinkle it with chaat masala and mix well.

• Microwave crispy peanuts are ready to eat. I had these masala peanuts with Ginger cardamom tea on a rainy day evening.

Notes:

1. The addition of spices is truly your choice.
2. You can add amchoor powder, and fennel powder too.
3. Timing varies from microwave to microwave.
4. As chaat masala has salt in it add salt accordingly.
5. Microwave masala peanuts stay good for 2 days in an airtight container.

The post Microwave masala peanuts recipe appeared first on Jeyashri's Kitchen.

Samba sadam recipe – Pepper jeera rice – Simple no onion no garlic samba sadam recipe – Tamilnadu kovil prasadam recipe with full video and step-by-step pictures.

This is a very simple rice variety. We can make this for aadi perukku and Kannu pongal too. Recently we had a week of Kanda Shasti celebrations at the Hindu temple in Hongkong. I went everyday evening. Daily one of us will be taking a prasadam to the temple. I was asked to bring samba sadam on one of the days. After neivedyam we all had a spoon of it. Everyone loved it so much and asked me whether I have this recipe on my website. Since it is a very basic recipe, I never thought of posting this one. But later realized, that I should document this here. This will be helpful for others and also for me for future reference, especially for measurements.

You can pack this for lunch box too and pair this with simple kootu or aviyal or a raita too. I used raw rice for this recipe. For neivedyam we usually use raw rice, also called pacharisi. You can make this with parboiled rice or basmati rice or the aromatic seeraga samba rice too. You can make this for Navaratri neivedyam too. Also instead of rice, you can use millets for making this samba sadam

Also check out other no onion no garlic, lemon rice recipe, kadugu sadam, kopparai sadam and thakkali sadam recipe

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Samba sadam recipe

Temple prasadam, jeera milagu sadam

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Festival recipes, kovil prasadam, lunch box recipes, Pongal recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 cups cooked rice 1/2 cup uncooked raw rice
• 1 tbsp ghee
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp broken cashew nuts
• Salt as needed
• Few curry leaves

To roast and grind

• ½ tbsp black pepper
• 1 tsp cumin seeds
• Few curry leaves

Instructions

• Pressure ½ cup rice with 1 cup of water for 4 whistles. Spread this in a plate and cool this well.
• Let this not be mushy.
• In a pan add the black pepper and roast it.
• When it starts popping up, switch off the flame and add the cumin seeds.
• Let this roast for few seconds.
• Add 3-4 curry leaves.
• Once it is cool, pulse this into a coarse powder.
• In the same pan add ghee and oil.
• Add the mustard seeds, when it starts spluttering add the urad dal and cashew nuts.
• When they turn golden brown, switch off the flame.
• Add few chopped curry leaves, this is optional.
• Add the coarsely ground pepper cumin powder to the rice.
• The quantity was perfect. If you want you can powder little more and use it in rasam, later.
• Now add this tempering | thallipu to the rice.
• Add salt.
• Mix everything well and evenly.
• If you want to get the exact texture as how we get in the temple, slightly mash the rice using the back of the ladle.
• Samba sadam is ready to serve.
• You can pack this for lunch box. This pairs well with any raita, vadam , aviyal and kootu.

Video

Notes

1. Do not add more pepper than mentioned as it will make the rice spicy.

2. The remaining pepper cumin powder, if any, can be used later in rasam.

3. Do not roast the cumin seeds for a long time as it will spoil the taste.

4. Use raw rice | sona masoori for making this samba rice. You can use basmati rice or par boiled rice too if you want.

• Pressure ½ cup rice with 1 cup of water for 4 whistles. Spread this on a plate and cool this well.
• Let this not be mushy.

• In a pan add the black pepper and roast it.
• When it starts popping up, switch off the flame and add the cumin seeds.
• Let this roast for few seconds.
• Add 3-4 curry leaves.

• Once it is cool, pulse this into a coarse powder.

• In the same pan add ghee and oil.
• Add the mustard seeds, when it starts spluttering add the urad dal and cashew nuts.
• When they turn golden brown, switch off the flame.
• Add few chopped curry leaves, this is optional.

• Add the coarsely ground pepper cumin powder to the rice.
• The quantity was perfect. If you want you can powder a little more and use it in rasam, later.
• Now add this tempering | thallipu to the rice.
• Add salt.

• Mix everything well and evenly.
• If you want to get the exact texture as how we get in the temple, slightly mash the rice using the back of the ladle.

• Samba sadam is ready to serve.
• You can pack this for a lunch box. This pairs well with any raita, vadam , aviyal, and kootu.

Notes:

1. Do not add more pepper than mentioned as it will make the rice spicy.
2. The remaining pepper cumin powder, if any, can be used later in rasam.
3. Do not roast the cumin seeds for a long time as it will spoil the taste.
4. Use raw rice | sona masoori for making this samba rice. You can use basmati rice or parboiled rice too if you want.

The post Samba sadam recipe appeared first on Jeyashri's Kitchen.

Deepavali Legiyam using store-bought podi – How to make Deepavali marundu using instant marundu podi – Recipe with step-by-step pictures and full video.

Deepavali lehiyam | Deepavali lehiyam is a traditional and must one in our deepavali menu. It has a lot of medicinal properties which aid in digestion. Also, this is given to newly delivered moms as a part of the postpartum diet. I posted a homemade easy Deepavali marundu recipe in Jeyashri’s kitchen many years back. Also, my sister has shared a detailed post on Deepavali lehiyam in her blog too.

I got a pack of marundu podi from Chennai. I was asking amma about the procedure to make the marundu or legiyam using store-bought podi. Then I thought I will make a post on this so that it will be useful for everyone.

Check out my easy Deepavali sweets – Instant pal khova, Coconut ladoo with condensed milk, Chocolate peda Diya, Choco dry fruits roll

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Deepavali legiyam recipe

Deepavali lehiyam using store bought powder

Course Condiment, Diwali recipes

Cuisine South Indian

Keyword Diwali recipes, postpartum recipes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 0.75 cup

Author Jeyashri suresh

Ingredients

• ½ cup readymade marundu podi
• ½ cup jaggery
• ¼ cup water
• 2 tbsp sesame oil
• 2 tsp ghee

Instructions

• In a pan add the jaggery and water.
• Let this boil nicely.
• Once the jaggery is dissolved filter this. I didn’t filter as I used pure organic jaggery.
• No need to bring it to any syrup consistency.
• Simmer the flame.
• Add the marundu podi.
• Mix well without any lumps.
• Now bring the flame to medium-low and cook.
• Add sesame oil and cook for 2 minutes. Stir well.
• This will come like a halwa.
• Switch off the flame and add 2 tsp of ghee.
• Mix well.
• Deepavali lehiyam is ready.
• Store this in a dry container.
• This stays well in room temperature for 3-4 days.

Video

Notes

 1. You can add 2-3 tbsp of more jaggery or add 1 tbsp of honey after adding the ghee.

2. This Deepavali lehiyam can be given to postpartum moms too, as it aids in digestion and lactation.

• In a pan add the jaggery and water.

• Let this boil nicely.
• Once the jaggery is dissolved filter this. I didn’t filter as I used pure organic jaggery.
• No need to bring it to any syrup consistency.

• Simmer the flame.
• Add the marundu podi.

• Mix well without any lumps.
• Now bring the flame to medium-low and cook.
• Add sesame oil and cook for 2 minutes. Stir well.

• This will come like a halwa.
• Switch off the flame and add 2 tsp of ghee.
• Mix well.

• Deepavali lehiyam is ready.
• Store this in a dry container.
• This stays well at room temperature for 3-4 days.

The post Deepavali Legiyam using store-bought podi appeared first on Jeyashri's Kitchen.

Coconut laddu recipe | Coconut ladoo – Easy 2 ingredients coconut laddu recipe for Diwali – 2 minutes coconut ladoo recipe with full video and step-by-step pictures.

This easy 2 minutes coconut laddu recipe I learned from my friend many years back. This a super quick recipe using desiccated coconut and condensed milk as the main ingredients. Even if you are living in a dorm or running out of time to make homemade sweets, try out this easy coconut laddu.

I have tried the same recipe for making paan coconut laddu also. Even if you have a big group of guests, you can make this ladoo for dessert. You can make few variations in this recipe and make in different flavours.

Check out the notes section for the variations. Also check out other easy ladoo recipes form Jeyashris kitchen, Rava ladoo, Oats nuts laddu, Ragi rava laddu and Coconut badam laddu

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Coconut laddu recipe

Easy to make Coconut laddu recipe with just 2 ingredients

Course Diwali recipes, Sweet

Cuisine Global, Indian

Keyword Diwali recipes, Festival recipes, holi festival recipes,, Janmashtami recipes

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Servings 14 ladoos

Author Jeyashri suresh

Ingredients

• 1.5 cup desiccated coconut + ¼ cup for rolling
• ¾ cup condensed milk
• 1 tsp unsalted butter + little to grease your hands

Instructions

• In a pan add the butter, condensed milk and 1.5 cups of desiccated coconut.
• Combine well.
• Cook for 2 minutes till it comes to a whole mass.
• Switch off the flame.
• Allow this to cool completely.
• Take a small lime size portion of this mixture and roll this into a ball.
• In a plate keep ¼ cup of desiccated coconut.
• Roll the balls on this dry coconut and arrange them on plate.
• Coconut laddus are ready.
• Repeat the same for the rest of the mixture.

Video

Notes

1. You can store this in the refrigerator for 2-3 days.

2. You can add 1 tsp of cocoa powder and make this chocolate coconut ladoo.

3. Also you can add 1 tsp of rose milk syrup or rhooafza to make a Rose coconut laddu.

4. You can grind 4- 5 paan leaves along with condensed milk and make paan laddu too. 

• In a pan add the butter, condensed milk and 1.5 cups of desiccated coconut.

• Combine well.
• Cook for 2 minutes till it comes to a whole mass.
• Switch off the flame.

• Allow this to cool completely.
• Take a small lime size portion of this mixture and roll this into a ball.

• In a plate keep ¼ cup of desiccated coconut.
• Roll the balls on this dry coconut and arrange them on plate.
• Coconut laddus are ready.
• Repeat the same for the rest of the mixture.

1. You can store this in the refrigerator for 2-3 days.
2. You can add 1 tsp of cocoa powder and make this as chocolate coconut ladoo.
3. Also you can add 1 tsp of rose milk syrup or rhooafza to make a Rose coconut laddu
4. You can grind 4- 5 paan leaves along with condensed milk and make paan laddu too. 

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

Makkan peda recipe – Arcot makkan peda recipe with full video and step-by-step pictures.

Makkan peda is a famous sweet from the North Arcot District of Tamilnadu. It looks similar to gulab jamun but it is made with khoya and stuffed with nuts. As my in-law’s side is from the North Arcot district, I have heard about this sweet a lot, but never tried or tested it at home.

Traditionally Makkan peda is made using Khoya, since I have posted khoya jamun recipe in Jeyashris kitchen, I decided to make this using instant gulab jamun mix. It turned out very soft and nice. As it is Diwali time, if you have Gulab jamun mix at home, do try out this recipe.

Also check out, Khoya jamuns, Channar puli, Rava gulab jamun, Potato gulab jamun recipe

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Makkan peda recipe

Popular arcot Makkan peda recipe

Course Dessert, Diwali recipes, Sweet

Cuisine Indian

Keyword Diwali recipes, Festival recipes, sweets

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 12 pieces

Author Jeyashri suresh

Ingredients

• 1 cup instant gulab jamun mix
• 3-4 tbsp milk to knead the dough
• 1.5 cups sugar
• 1.5 cups water
• 2 tbsp finely chopped nuts
• 1-2 tsp ghee
• Oil for deep frying

Instructions

• In a bowl add the gulab jamun mix. Traditionally Makkan peda is made using khoya. I have khoya gulab jamun recipe in Jeyashri’s kitchen.
• If you want to use Khoya, please check out the Khoya jamun recipe.
• Knead the dough into a smooth dough. It will be slightly sticky, ensure it is crack free.
• Cover and keep it aside for 10 minutes.

Let’s make sugar syrup now.

• In a saucepan add the sugar and water.
• Let the sugar melt and starts boiling.
• No need to bring to any string consistency.
• Once the syrup is sticky, it is ready.
• Switch off the flame.
• Grease your hands with ghee and knead the dough once.
• Make a small lemon sized balls.
• Take one dough ball and flatten it.
• Place 1 tsp of chopped nuts into this.
• Gently cover it as we do for modak.
• Flatten it like pedas.
• Repeat this for the rest of the dough.
• Keep this covered always.
• Heat oil in a pan and once it becomes hot, bring it to a medium-low flame.
• Gently drop 4-5 pieces of the peda jamuns into the oil.
• Swril this into the oil and let this become even browning.
• Once it becomes golden brown, take out from oil.
• Drain in a kitchen towel.
• Repeat this for the rest of the pedas.
• Let this cool.
• Warm the syrup a bit and gently immerse the fried pedas into the syrup.
• Let this soak for 2 hours.
• Enjoy the makkan pedas.

Video

Notes

• Always keep the jamun dough covered to avoid drying and getting cracks
•  You can add raisins ( dry grapes) to the stuffing.
  • Always ensure that the sugar syrup is warm while adding the fried pedas.
  • Makkan peda stays good in the refrigerator for 5 days.

• In a bowl add the gulab jamun mix. Traditionally Makkan peda is made using khoya. I have khoya gulab jamun recipe in Jeyashri’s kitchen.

• If you want to use Khoya, please check out the Khoya jamun recipe.
• Knead the dough into a smooth dough using milk. It will be slightly sticky, ensure it is crack-free.
• Cover and keep it aside for 10 minutes.

• Let’s make sugar syrup now.
• In a saucepan add the sugar and water.
• Let the sugar melt and starts boiling.

• No need to bring to any string consistency.
• Once the syrup is sticky, it is ready.
• Switch off the flame.
• Finely chop the nuts and keep it aside. I used cashew nuts, almonds, and pistachios.

• Grease your hands with ghee and knead the dough once.
• Make small lemon-sized balls.

• Take one dough ball and flatten it.
• Place 1 tsp of chopped nuts into this.

• Gently cover it as we do for modak.
• Flatten it like pedas.

• Repeat this for the rest of the dough.
• Keep this covered always.

• Heat oil in a pan and once it becomes hot, bring it to a medium-low flame.
• Gently drop 4-5 pieces of the peda jamuns into the oil.

• Swirl this into the oil and let this become even browning.

• Once it becomes golden brown, take it out from oil.
• Drain it in a kitchen towel.
• Repeat this for the rest of the pedas.
• Let this cool.

• Warm the syrup a bit and gently immerse the fried pedas into the syrup.
• Let this soak for 2 hours.

• Enjoy the makkan pedas.

• Always keep the jamun dough covered to avoid drying and getting cracks.
• You can add raisins ( dry grapes) to the stuffing.
• Always ensure that the sugar syrup is warm while adding the fried pedas.
• Makkan peda stays good in the refrigerator for 5 days.

The post Makkan peda recipe appeared first on Jeyashri's Kitchen.

Milagu thattai recipe | Pepper thattai recipe – Easy to make thattai recipe with full video and step-step-by pictures.

Milagu thattai | Pepper flavoured thattai, is a very crispy snack and it tasted very similar to the Grand Snacks thattai. Those who have tasted the thattai from Grand sweets and snacks can relate to it. My sister tried this recipe and the recipe was originally from my chitti, who is an expert in making Bakshanams. She always huge packets of sweets and savories to her sons who are in the US. My Akka after trying her thattai, insisted me to try it and post it for Diwali. It was very crunchy and melted in my mouth. I made it in small portions and it got over in a day. Check out my Thattai recipe with video 

Also check out Curry leaves murukku, paruppu murukku, Aval murukku, spicy masala peanuts

The post Milagu thattai recipe appeared first on Jeyashri's Kitchen.

Kara thenkuzhal recipe – Murukku with rice flour, Toor dal, and urad dal flour. Kara thenkuzhal recipe with full video, step by step pictures.

Murukku is a popular snack in South India and we make different varieties of murukku. We usually use rice flour and urad dal flour for making thenkuzhal. Some people use pottukadalai flour also and mix this with rice flour and make crispy murukku.

Last year my friend told me, her sister will make thenkuzhal by adding toor dal to the flour, while grinding. After that, I completely forgot about that. Before we visited India in June, I happened to see a Kara thenkuzhal recipe in a cookbook that my friend gave me. I noted down the recipe and got the toor dal ground in the flour mill to make this for Diwali. Though you can grind in the mixie, always flour mill grind flours are very smooth in texture.

And made this murukku during Navaratri, when I visited my friend. It was very crispy and I loved the flavor of the thenkuzkal too. Try this kara thenkuzhal for a change from the usual murukku. Check out other murukku recipes. You can make this with mullu murukku achu too.

•     Mullu murukku
•    Butter murukku
•    Thengai paal murukku
• Paruppu murukku

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Kara thenkuzhal recipe

South Indian murukku made with rice flour, toor dal flour and urad dal flour

Course Diwali recipes, Snack

Cuisine Indian, South Indian

Keyword Diwali recipes, murukku recipes

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 15 murukku

Author Jeyashri suresh

Ingredients

• 3 portion Rice I used 1 cup
• ¼ portion Toor dal
• ¼ portion Urad dal
• 2 tsp Red chilli powder
• Salt as needed
• 1 tsp Cumin seeds
• 2 tsp Butter
• 2 tsp Hot oil
• Oil for deep frying

Instructions

• I ground everything in a rice mill, but if you do not have access to mill in your place, powder the toor dal and urad dal into a fine powder and then measure. Rice flour 3 portion, ¼ portion toor dal flour and ¼ portion urad dal flour.
• Seive all the flours and keep this in a bowl.
• Add salt, cumin seeds, red chili powder, softened butter and hot oil to this.
• Add water little by little to this to make this into a smooth dough.
• Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.
• If you are not used to directly squeezing in hot oil, you can squeeze in a ladle an flip it to the oil.
• Fry till the oil sound subsides. Take it out from the oil and drain in a kitchen towel.
• Repeat this for rest of the dough.

Video

Notes

1. Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
2.  Always fry the murukku on medium heat, if it is too high murukku will turn reddish fast and spoil the taste.
3. If fried in very low flame, makes the murukku soggy and will drink oil.
4.  If by any chance you don’t get toor dal flour, try replacing moong dal flour. Will taste very nice too.
5.  Kara murukku stays good for 10 days in an airtight container.

• Add little water to this to make this into a smooth dough

• Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.

• If you are not used to directly squeezing in hot oil, you can squeeze in a ladle and flip it to the oil.

• Fry till the oil sound subsides.

• Take it out from the oil and drain it in a kitchen towel.
• Repeat this for the rest of the dough.

• Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
  

The post Kara thenkuzhal recipe appeared first on Jeyashri's Kitchen.

Murukku recipes – with tips – 25+ murukku recipes from Jeyashris kitchen – Murukku is a perfect tea-time snack and Diwali snack recipe. Usually, Murukku is made using rice flour, urad dal flour, and roasted gram flour. All the murukku recipes in Jeyashris kitchen are detailed step-by-step pictures and a few of them with full video.

We make varieties of murukku for Diwali snacks. Murukku is a popular Diwali recipe. We also make murukku for Janmashtami too. I have posted many varieties of murukku in Jeyashris kitchen. I want to compile all my murukku recipes in one place along with some basic tips.

Some basic tips for beginners

Why is murukku hard

If the murukku is hard it means, oil or butter is not added in the right quantity while making the dough. Always add the oil | and melted or softened butter in the right quantity.

Why is murukku not crisp

Sometimes it may be undercooked. Always put the murukku into the hot oil. Once it is in the oil, keep the flame medium and cook on both sides till the oil sound subsides. If it is taken in advance, it murukku will be chewy and not crispy.

Why murukku is not retaining the shape and breaking in oil

If the dough is tight, the murukku will break into the oil. Or if the flour is not soft and a bit coarse, the murukku will break in oil. Also if the dough is very dry, it will break in oil.

Rice flour is the base for all the murukkus. We either add urad dal flour, gram flour, roasted gram flour, or moong flour to it and make murukku. The rice flour can be homemade or store-bought too. If using store-bought flour, ensure the texture is smooth and soft. You can use idiyappam flour too for the best results.

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Collection of Murukku recipes

20+ murukku recipes -Tips to make perfect murukku

Author Jeyashri suresh

Equipment

• Murukku press

Video

Check out the Collection of Murukku recipes from Jeyashris kitchen. Click on the name to see the full recipe.

1. Thenkuzhal
2. Kara thenkuzhal (with toor dal and urad dal flour)
3. Paruppu murukku (with cooked dals)
4. Ulundu murukku (with cooked urad dal)
5. Peanut murukku (with ground peanuts)
6. Masala murukku (with garlic)
7. Ragi butter murukku
8. Rava murukku
9. Instant Arisi murukku (with only rice flour)
10. Oats Pottukadalai murukku
11. Coconut murukku
12. Ellu murukku
13. Almond murukku
14. Cashew pepper murukku
15. Potato murukku
16. Aval murukku
17. Thengai paal murukku
18. Curry leaves murukku
19. Rajma murukku
20. Curd murukku
21. Besan murukku
22. Tomato murukku
23. Mullu murukku
24. Sago murukku
25. Moong dal murukku
26. Butter murukku
27. Maharastriam Chakli
28. Achu murukku

The post Murukku recipes – with tips appeared first on Jeyashri's Kitchen.

Rava laddu recipe | rava ladoo- Easy to make Diwali sweet recipe made with semolina, sugar, and ghee.

Rava ladoo is a popular Indian sweet, made for diwali, varalakshmi nombu, Janmashtami and other festivals too. It is a sweet made using sooji | semolina. I remember my grandmother making in bulk during festival season. Also, have seen in some houses they add milk for making sooji ladoo. But that reduces the shelf life of the rava ladoo.

This ladoo is made by grinding the roasted rava and mixing it with powdered sugar, finally, hot ghee is added to it and made into ladoos. Some people grind the rava coarsely to get a grainy texture. But personally, I love the smooth texture of the ladoos, so I always grind this smoothly.

Also check out besan ladoo, paan coconut ladoo, Ragi rava ladoo, Milk powder ladoo and bakery style ladoo

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Rava ladoo recipe

Melt in mouth Rava ladoo, laddu using sooji, sugar and ghee

Course Sweet, Traditional sweet

Cuisine Indian

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

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 ladoos

Author Jeyashri suresh

Ingredients

• 1 cup rava
• ½ cup sugar
• ¼ cup ghee melted ghee
• 7 cashew nuts
• ¼ tsp cardamom powder

Instructions

• In a pan roast the Rava for 2-3 minutes on medium flame. Do not get it burnt or change the color. It should be hot.
• Grind this in a mixie.
• Thenadd sugar to this and add the cardamom powder or cardamom pods to this.
• This ensures even mixing. Grind this into a fine powder.
• Transfer this mixture to a wide bowl.
• Transfer this mixture to a wide bowl.
• Melt the ghee and the cashew nuts. Once it becomes golden brown add the hot ghee to the bowl
• Mix well with a spoon and make it into round balls.
• The mixture will be easy to handle only. If you feel that you can’t make balls, just add 1-2 tsp of hot oil.
• This can be stored in an air-tight box for 4-5 days at room temperature.

Video

Notes

1. If you want to make it with less ghee you can add half of the ghee and half of the milk too.

2. But if you do this has to be consumed in a day.

3. Rava ladoo stays good for 4-5 days at room temperature. Handle with dry hands.

• In a pan roast the Rava for 2-3 minutes on medium flame. Do not get it burnt or change the color. It should be hot.

• Allow this to completely cool.
• Grind this in a mixie.

• Then add sugar to this and add the cardamom powder or cardamom pods to this. 
• This ensures even mixing.
• Grind this into a fine powder.

• Transfer this mixture to a wide bowl.
• Add the roasted cashew also to this and mix well.
• Melt the ghee and the cashew nuts.

• Once it becomes golden brown add the hot ghee to the bowl.
• Mix well with a spoon and make it into round balls.

• The mixture will be easy to handle only. If you feel that you can’t make balls, add 1-2 tsp of hot ghee.

• This can be stored in an air-tight box for 4-5 days at room temperature.

1. If you want to make it with less ghee you can add half of the ghee and half of the milk too.
2. But if u do this has to be consumed in a day.
3. Rava laddu stays good for 4-5 days at room temperature. Handle with dry hands.

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

Cauliflower peas kurma recipe, Easy kurma recipe with cauliflower and peas. Kurma recipe with full video and step-by-step pictures.

Chapati and kurma are a popular combo in South Indian homes. In many houses, they make different varieties of kurma with a different combo of vegetables. I have posted many kurma recipes in Jeyashri’s kitchen. This one is a classic one with a combo of cauliflower and peas.

Apart from chapathi, you can pair this with poori, parotta, kuska, and dosai too. This is a gluten-free, vegan recipe. The North Indian version of Korma is a different one, it is adapted from the Mughal cuisine. They add cream to make it richer. In the South Indian kurma, we add coconut and fennel seeds.

Also check out, paneer kurma, peas kurma, Restaurant style vellai kurma, dosai kurma, veg salna

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Cauliflower peas kurma recipe

South Indian kurma recipe with cauliflower and peas

Course side dish for chapati

Cuisine Indian, South Indian

Keyword side dish for roti

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 3 cups cauliflower florets
• ½ cup peas I used frozen peas
• 1 tbsp oil
• 1 onion finely chopped
• 4 cloves garlic
• 1 big tomato finely chopped
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 small piece stone flower | kalpaasi
• 4 tbsp coconut shredded
• 3 green chili
• 10 cashew nuts
• ½ tsp turmeric powder
• Salt as needed
• 2 cups of water
• Few curry leaves
• Coriander leaves for garnishing finely chopped

Instructions

• In a saucepan add water and bring this to boil.
• Add the cauliflower florets and little salt and turmeric powder.
• Allow this to boil for 4-5 minutes.
• Add the frozen peas towards the end.
• Switch off the flame and drain the water. The cauliflower and peas are cooked. Do not make it mushy. Let it be firm.
• In a pan add 3 tsp oil and add finely chopped onions. Cook till it becomes light golden brown.
• Now add the garlic cloves and finely chopped tomatoes to this.
• Cook till the tomatoes becomes soft.
• Now add the fennel seeds, stone flower, coriander seeds, green chili and cashew nuts.
• Cook for a minute and switch off the flame.
• Add the coconut to this and mix well.
• Allow this cool and grind this into a fine paste.
• In a pan add 2 tsp oil and add the curry leaves. You can add mint leaves too.
• Now add the ground paste to this and mix well.
• Cook for a minute and add the cooked cauliflower and peas to this.
• Add 1.5 cups to 2 cups of water to this.
• Mix well and let this boil for 5 minutes.
• Switch off and garnish with finely chopped coriander leaves.
• Cauliflower peas kurma is ready.
• Serve with chapati or poori or kuska or parotta.

Notes

Notes:
1. Instead of green chili you can add 1 tsp of red chili powder too.

2. You can add mixed vegetables and paneer also.

3. Cauliflower peas kurma pairs well with dosa too.

• In a saucepan add water and bring this to boil.
• Add the cauliflower florets and little salt and turmeric powder.
• Allow this to boil for 4-5 minutes.

• Add the frozen peas towards the end.

• Switch off the flame and drain the water. The cauliflower and peas are cooked. Do not make it mushy. Let it be firm.

• In a pan add 3 tsp oil and add finely chopped onions. Cook till it becomes light golden brown

• Now add the garlic cloves and finely chopped tomatoes to this.
• Cook till the tomatoes become soft.

• Now add the fennel seeds, stone flower, coriander seeds, green chili, and cashew nuts.
• Cook for a minute and switch off the flame.
• Add the coconut to this and mix well.

• Allow this to cool and grind this into a fine paste.

• In a pan add 2 tsp oil and add the curry leaves. You can add mint leaves too.
• Now add the ground paste to this and mix well.

• Cook for a minute and add the cooked cauliflower and peas to this.
• Add 1.5 cups to 2 cups of water to this.

• Mix well and let this boil for 5 minutes.
• Switch off and garnish with finely chopped coriander leaves.

• Cauliflower peas kurma is ready.
• Serve with chapati or poori or kuska or parotta.

The post Cauliflower peas kurma recipe appeared first on Jeyashri's Kitchen.

Toor dal dosa recipe | Thuvaram paruppu dosai – No fermentation easy dosa recipe – Toor dal dosai with full video and step-by-step pictures.

Dosai is a staple breakfast in South Indian cuisine. Usually, we soak and grind rice and urad and ferment it and make dosa. This is the traditional way of making dosai and I have posted the recipe for Crispy dosa recipe in Jeyashris kitchen too.

Apart from the traditional dosa, we have many varieties of Instant dosa and no fermentation dosa too. I recently bought a pack of Toor dal, which is not cooking well, even after giving many whistles in a pressure cooker. I tried pre-soaking it too, but I am not satisfied. So I am using it for making Paruppu usili, paruppu podi. Recently a friend shared that she makes Toor dal dosa, it sounded interesting to me. So thought of giving it a try. Initially, I felt, it must be like adai only, but it tasted more like a combo of dosai and adai.

If you do not have time to ferment or if you are living in a cold place, you can try this during winter, as it doesn’t need to be fermented. Try out this protein-rich, no fermentation needed Toor dal dosa recipe.

Also, check out other no fermentation dosa recipes – Sorakkai dosai, Coconut dosa, Instant karachamaavu dosai, Ragi rava dosai, Onion rava dosai.

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Toor dal dosa

Easy protein rich, no fermentation Toor dal dosai

Course Breakfast, Dinner

Cuisine Indian, South Indian

Keyword Dosa recipes, no onion garlic recipes, South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 30 minutes

Soaking time 4 hours

Total Time 4 hours 40 minutes

Servings 11 dosai

Author Jeyashri suresh

Ingredients

• 1 cup Idli rice
• ½ cup Toor dal
• 5-7 red chili
• Salt as needed
• 2 pinches Asafoetida
• Few curry leaves
• Water as needed
• Oil to cook the dosa

Instructions

• In a wide bowl add the idli rice, toor dal and wash it well.
• Add water to this and soak this for 4 hours or overnight.
• I usually add the red chili also while soaking so that it will be easy to grind.
• After 4 hours, drain the water and grind this into a smooth paste.
• Add necessary water and bring it to a consistency of dosa batter.
• Now add salt, asafoetida and finely chopped curry leaves.
• If you are adding onions, finely chop 1 onion and add to the batter.
• Mix well. You can make dosa immediately.
• If you want to ferment, just ferment it for 2 hours.
• Heat a dosa tawa and take one ladle full of dosa batter.
• Spread this into a thin dosai.
• Drizzle ½ tsp of oil.
• Let this cook on one side.
• Flip the dosa and cook for few seconds.
• Take out from the tawa. Crispy Toor dal dosa is ready.
• Serve hot. Repeat this for the rest of the batter.

Video

Notes

1. If needed, you can ferment the batter for 2 hours.

2. Toor dal dosa pairs well with coconut chutney or simple Idli milagai podi

• In a wide bowl add the idli rice, toor dal, and wash it well.
• Add water to this and soak this for 4 hours or overnight.

• I usually add the red chili also while soaking so that it will be easy to grind.
• After 4 hours, drain the water and grind this into a smooth paste.
• Add the necessary water and bring it to a consistency of dosa batter.

• Now add salt, asafoetida, and finely chopped curry leaves.
• If you are adding onions, finely chop 1 onion and add it to the batter.

• Mix well. You can make dosa immediately.

• If you want to ferment it, just ferment it for 2 hours.
• Heat a dosa tawa and take one ladle full of dosa batter.
• Spread this into a thin dosai.
• Drizzle ½ tsp of oil.
• Let this cook on one side.

• Flip the dosa and cook for a few seconds.
• Take out from the tawa. Crispy Toor dal dosa is ready.

• Serve hot. Repeat this for the rest of the batter.

1. If needed, you can ferment the batter for 2 hours.
2. Toor dal dosa pairs well with coconut chutney or simple Idli molaga podi.

The post Toor dal dosa recipe appeared first on Jeyashri's Kitchen.

Kalyana Kathirikai curry, Tamil Brahmin wedding style Brinjal curry -Kathrikai podi curry- No onion no garlic Brinjal curry with freshly ground spices – Recipe with full video and step-by-step pictures.

It’s been a long time since I attended a wedding. I love the wedding meal served in banana leaf. The Tamil brahmin wedding has a traditional menu served at weddings. In fact, we have a traditional menu for all 3 days. It is still followed along with a lot of new additions to the menu. On the menu along with the traditional paruppu usili, aviyal, Urulai kara curry, this kathirikai curry.

It is generally mushy and made using fresh masala podi. One of my friends requested to share the recipe for this Kalyana Kathrikai curry. I made this a few weeks back and it turned out too good. It tasted very much closer to the Wedding style brinjal curry.

I have posted enna kathirkkai curry and my mom’s style brinjal curry in Jeyashri’s Kitchen. If you are a fan of brinjal | kathirikai like me, please go ahead and try out this recipe. You can either pair this with a meal or just mix it with plain hot rice and have it with an appalam.

Check out our other Kalyana style recipes, Kalyana sambar, Kalyana rasam, Urulai kara curry, kalyana mor kuzhambu, Maanga oorugai, Kalyana puliyodarai, and Kalyana Vathakuzhambu.

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Kalyana Kathirikkai curry

Tamil brahmin wedding style Eggplant curry

Course Main Course

Cuisine Indian, South Indian

Keyword Dry curry, no onion garlic recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 3 cup cubed Eggplant | kathrikkai
• 2 tbsp oil
• ½ tsp mustard seeds
• 1 tbsp urad dal
• Few curry leaves
• ½ tsp turmeric powder
• Salt as needed
• 2 tbsp coconut

To roast and grind

• ¼ cup coriander seeds | dhaniya
• ¼ cup chana dal
• 10-12 red chili
• 5 kashmiri red chili optional

Instructions

• Wash and cut the eggplant | brinjals into cubes. I used the big variety. If using the small variety brinjals, you can cut then lengthwise or cut into cubes.
• Always immerse the chopped brinjals in water till you use, to avoid discoloration.
• Mine is very soft and cooks very quickly. The small variety is quite firm, so if you are using that, chop them and boil in water for 3 minutes till they become soft. Drain the water and keep it.
• In a pan add the coriander seeds, chana dal, red chili and Kashmiri red chili (if using).
• Roast till they turns golden brown.
• Allow this to cool completely and grind this into a coarse powder.
• Our curry podi is done. You can use this in sevai, sambar and other curries too.
• This yielded around1/2 cup of curry podi.
• In the same pan add 2 tbsp of fresh coconut. Roast till it becomes nice golden brown and the no moisture is left.
• Take out and keep aside.
• In a pan add 1 tbsp of oil and add mustard seeds, urad dal and curry leaves. Let the dal turns golden brown and the mustard splutters.
• Now add the cubed eggplant to this.
• Add turmeric powder and salt. Mix well.
• Now add 1-2 tbsp of water and cover this and cook for 2-3 minutes.
• It should become soft. Ensure there is no water in the pan, if so cook it uncovered for 1-2 minutes and let the water evaporates.
• Now add 2 tbsp of the fresh curry podi to this. You can add little more also, if you want a spicier version of the curry.
• Add the roasted coconut too.
• Mix well and cook for 7-9 minutes.
• Add 1 tbsp of oil in between. I love the addition of coconut oil and so added coconut oil.
• Switch off the flame.
• Kalyana Kathrikkai curry is done.
• Pair this with sambar and rice or rasam or curd rice too.

Video

Notes

1. The curry podi can be made in advance and can be stored in a dry airtight container for 3 weeks.

2. The same curry podi can be used for sambar, vegetable sevai, sundal, and also while making capsicum curry and potato curry too.

3. Kalyana Kathikkai curry will be mushy only. So cook this well before adding the curry podi.

• Wash and cut the eggplant | brinjals into cubes. I used the big variety. If using the small variety of brinjals, you can cut them lengthwise or cut them into cubes.
• Always immerse the chopped brinjals in water till you use, them to avoid discoloration.
• Mine is very soft and cooks very quickly. The small variety is quite firm, so if you are using that, chop them and boil them in water for 3 minutes till they become soft. Drain the water and keep it.

• In a pan add the coriander seeds, chana dal, red chili, and Kashmiri red chili (if using).
• Roast till they turn golden brown.

• Allow this to cool completely and grind this into a coarse powder.
• Our curry podi is done. You can use this in sevai, sambar and other curries too.
• This yielded around1/2 a cup of curry podi.

• In the same pan add 2 tbsp of fresh coconut. Roast till it becomes nice golden brown and no moisture is left.

• Take out and keep aside.

• In a pan add 1 tbsp of oil and add mustard seeds, urad dal and curry leaves. Let the dal turn golden brown and the mustard splutters.

• Now add the cubed eggplant to this.
• Add turmeric powder and salt. Mix well.

• Now add 1-2 tbsp of water and cover this and cook for 2-3 minutes.

• It should become soft. Ensure there is no water in the pan, if so cook it uncovered for 1-2 minutes and let the water evaporates.

• Now add 2 tbsp of the fresh curry podi to this. You can add a little more also if you want a spicier version of the curry.
• Add the roasted coconut too.

• Mix well and cook for 7-9 minutes.
• Add 1 tbsp of oil in between. I love the addition of coconut oil and so added coconut oil.
• Switch off the flame.

• Kalyana Kathrikkai curry is done.
• Pair this with sambar and rice or rasam or curd rice too.

1. The curry podi can be made in advance and can be stored in a dry airtight container for 3 weeks.
2. The same curry podi can be used for sambar, vegetable sevai, sundal, and also while making capsicum curry and potato curry too.
3. You can add finely chopped garlic or onions after the mustard is done.
4. Kalyana Kathikkai curry will be mushy only. So cook this well before adding the curry podi

The post Kalyana Kathirikai curry appeared first on Jeyashri's Kitchen.

Navaratri cooking combo ideas – Cooking for guests combo ideas. Navratri guest cooking combo for 9 days

I posted Navaratri combo recipes in Jeyashri’s Kitchen in the year 2014. After that, I posted a lot of recipes in Jeyashri’s kitchen. I thought I will post another interesting combo this year. Living in abroad for many years now, the tradition here is, that they offer a mini dinner for the guests who come home during Navaratri. Though we don’t have the custom of keeping Golu, I invite all my friends and neighbors during Varalakshmi pooja. For that, I make a little elaborate spread as dinner, as this is the only time of the year I host such a big get-together at home.

The menu usually has one deep-fried item, 2 varieties of tiffin accompanied by chutney or sambar, one sundal, curd rice, a pickle, and a dessert. I am giving an idea of combos and some tips too. You feel free to alter the menu according to your preferences.

You can follow this combo on other normal days when you call guests for home.

Check out the Navaratri neivedyam combo series. If you are looking for a simple snack, check out these Navaratri sweets and snacks combo. Check out this simple neivedyam recipe combo.

In this combo, we have Mini podi idli, coconut chutney (with urad dal), Aval vadai, and sweet corn payasam. The payasam you can either make the previous day and keep inside the refrigerator. Or you can make it in the morning too and keep it inside the refrigerator. The aval vadai stays crispy for 4-5 hours. You can add a variety of Sundal from our Sundal recipe collection. Check out the link for the recipes below.

• Aval vadai
• Mini podi idli
• Coconut chutney
• Sweet corn payasam

In this combo we have Vegetable sevai, Varuthu aracha mor kuzhambu, sweet corn vadai and Instant rasmalai. Sevai is very commonly made in many houses for Navaratri guests. To give an interesting variation, you can make this vegetable sevai paired with Varuthu aracha mor kuzhambu. I have given sweet corn vada on the menu, but if you see the recipe, it is with onion. But you can omit the onions in the recipe and it will be tasty. I have personally done this for a huge crowd during this nombu. Instant Rasmalai you can make for a huge crowd. This can be made 2 days in advance and kept inside the refrigerator. Check out the recipe link below

• Vegetable sevai
• Varuthuaracha mor kuzhambu
• Sweet corn vadai
• Instant Rasmalai

In this combo, we are having Samba wheat Idli, Coriander coconut chutney, Instant pori vadai, and Moong dal halwa. I have personally tried moong dal halwa for this year’s Varalakshmi nombu get-together. It was a super hit among guests. You can make this before the day and keep it inside the fridge. The next day you can microwave it or reheat it using the double boiler method. The chutney also you can make in the morning and keep inside the fridge. Check out the link given below.

• Pori vadai
• Samba wheat idli
• Coconut coriander chutney
• Moong dal halwa

In this combo, we are having Thavala vadai, Gojju avalakki, mixed veg raita, and Peas kheer. Thavala vadai is a very traditional snack. You can make the batter the previous day and keep it inside the fridge. You can make Getti chutney to pair with thavala vadai. Gojju avalakki is the Karnataka style puli aval. You can replace it with puli aval too. For Gojju avalakki, simple raita will be the best pair. So we are having mixed veg raita. Peas kheer is a very unique and super hit recipe. You can make this the previous day and keep this in the fridge. Check out the link below

• Thavala vadai
• Gojju avalakki
• Mixed veg raita
• Peas kheer

We have Instant Dhokla, green chutney, green moong dal vada, and Instant Rasmalai in this combo. Yet another super hit menu among guests. If you are calling an exclusive South Indian set of friends, you can make this for them. The Instant dhokla can be made as Idli too. Green chutney can be made in advance and kept in the refrigerator. The Green moong vada is a fantastic crowd pleaser. Finally coming to the Paneer kheer, trust me, it is a super hit recipe. You can make this even 2 days in advance and keep it inside the fridge. Check out the link given below.

• Instant Dhokla
• Green chutney
• Green moong dal vada
• Paneer kheer

In this combo we have Aval pidi kozhakattai, coconut chutney, kara vadai and Kavuni arisi paal payasam. Aval pidi kozhakattai is a super healthy and easy recipe and can be made in large quantity too. The red chili coconut chutney is a great variation from the usual coconut chutney and it pairs well with pidi kozhakattai and kara vadai too. Omit the onions in the recipe. Kara vadai batter can be made the previous day. Kavuni arisi paal payasam is a super hit recipe and I have made this for my guests few years back. You can make this on the previous day and keep this inside the refrigerator. Check out the link below.

• Aval pidi kozhakattai
• Red chili coconut chutney
• Kara vadai
• Kavuni arisi paal payasam

In this combo we have Instant green peas Idli, cabbage masala vadai, Peanut chutney and Pumpkin kheer. The Instant green peas Idli is a super hit recipe and I have made this for a huge set of friends last year. It pairs well with peanut chutney. The chutney can be made in advance. Cabbage masala vadai is a super easy and party friendly snack. I have made this few years back for guets too. You can make the vadai maavu the previous day. Add salt and cabbage just before making. Pumpkin kheer | kaddu ki kheer is a super hit recipe and the guests won’t realie it is made with pumpkin. Check out the link for the recipes below

• Cabbage masala vadai
• Green peas Idli
• Peanut coconut chutney
• Pumpkin payasam

This combo has Curry leaves sevai, Vadam, Rava kunukku and Pressure cooker kesari. The sevai you can make with Instant Rice sevai available in market. You can also make a chutney or mor kuzhambu if you want. But a simple vadam will pair well with this sevai. You can make kothamalli flavoured one or the mango sevai too. Rava kunukku is yet another popular recipe and loved by everyone. The addition of cashew nuts gives softness and a nice taste to the kunukku. Finally the pressure cooker kesari, Trust me it is a super easy recipe and can be made even in large quantity without getting any lumps or cooking for a long time. If you have huge gathering, try out this recipe. Check out the recipe link below.

• Curry leaves sevai
• Vadam
• Rava kunukku
• Pressure cooker kesari

In this combo we have Ragi rava idli, coriander chutney, sabudana vada and caramel payasam. Ragi rava idli is a very simple recipe and tastes very similar to rava idli. Alternatively, you can make Sago idli too. Sabudana vada is yet another easy one and quite a different one from the regular South Indian vadais. Boil the potatoes in the morning and keep the sago soaked in advance. The coriander chutney pairs well with ragi idli and sabudana vada. The caramel payasam is a super hit recipe and you can scale it and make it for big gatherings too. You can make it the previous day as well. Check out the link below

• Ragi Rava Idli
• Coriander chutney
• Sabudana vada
• Caramel payasam

Apart from this, you can make Panagam or Jal jeera as a Welcome drink too. They are a super hit in Navratri get-togethers. Also giving a few other payasam recipes. You can make this for guests or for neivedyam too.

• Poppy seeds payasam
• Carrot vella payasam
• Aval vella payasam
• Millet paal payasam
• Godhuma rava payasam
• Arisi paruppu payasam
• Sago moong dal payasam

The post Navaratri cooking combo ideas appeared first on Jeyashri's Kitchen.

Paneer kheer | Paneer payasam – Easy to make paneer payasam recipe, a rich kheer recipe with full video and step-by-step pictures.

Payasam is made with milk, sugar, and paneer as the main ingredients. This is a quick recipe using cottage cheese | paneer. I tried this recipe from Sharmis blog and it was a super hit among my family.

I used store-bought paneer for making this paneer kheer recipe. If you have time to make fresh paneer, do give it a try with Homemade paneer. But at the same time, store-bought frozen paneer too tastes very nice in this recipe. This tastes very similar to Basundi.

Also check out Instant Rasmalai, Apple kheer, Kesar rabdi, and Instant Malpua

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Paneer payasam recipe

Easy to make Indian dessert with paneer, milk and sugar

Course Dessert, Sweet

Cuisine Indian

Keyword dessert, Festival recipes, holi festival recipes,, paneer recipes,, recipes using paneer, sweets

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 4 cups full cream milk
• 2 tsp corn flour
• ¼ cup condensed milk
• ½ cup paneer scrambled
• 3 tbsp sugar
• Saffron few strands
• 3 tbsp sliced almonds and pistachios

Instructions

• In a heavy bottomed pan add the milk.
• Dissolve the corn flour in 1 ladle of milk without any lumps.
• Keep this aside. Dissolve in room temperature milk.
• Bring the milk to boil and add the saffron strands to this.
• Stir well, if you want the kheer to be in golden yellow, soak saffron in warm milk for 10 minutes and then add it to the pan.
• Now add the corn flour mixture to this.
• The milk will start thickening now. Keep stirring.
• Now add the condensed milk.
• If you don’t want to add condensed milk, add more sugar.
• I added condensed milk and sugar. For richer version add ½ cup of condensed milk and skip the sugar.
• Add the sugar at this stage and keep stirring.
• Let this boil for 10-15 minutes in medium-low flame.
• Simmer the flame and add the scrambled paneer.
• I used store bought paneer. Bring the paneer to room temperature and mash it with your hands.
• Alternatively you can use fresh paneer too.
• Mix well and cook in low flame for 2 minutes.
• Switch off the flame and add the chopped nuts.
• Keep it inside the refrigerator for 5-6 hours.
• Serve chilled.

Notes

Notes:
1. After adding the corn flour this won’t turn too thick, but once it is cool it will be thickened.

2. If you using panner block just grate it in a carrot grater.

3. You can add ½ tsp of cardamom powder in the last, to the paneer kheer | paneer payasam.

• In a heavy-bottomed pan add the milk.
• Dissolve the corn flour in 1 ladle of milk without any lumps.
• Keep this aside. Dissolve in room temperature milk.

• Bring the milk to boil and add the saffron strands to this.
• Stir well, if you want the kheer to be golden yellow, soak saffron in warm milk for 10 minutes and then add it to the pan.

• Now add the cornflour mixture to this.
• The milk will start thickening now. Keep stirring.

• Now add the condensed milk.
• If you don’t want to add condensed milk, add more sugar.
• I added condensed milk and sugar. For a richer version add ½ cup of condensed milk and skip the sugar.

• Add the sugar at this stage and keep stirring.
• Let this boil for 10-15 minutes on medium-low flame.

• Simmer the flame and add the scrambled paneer.
• I used store-bought paneer. Bring the paneer to room temperature and mash it with your hands.
• Alternatively, you can use fresh paneer too.

• Mix well and cook on low flame for 2 minutes.
• Switch off the flame and add the chopped nuts.
• Keep it inside the refrigerator for 5-6 hours.

• Serve chilled.

1. After adding the corn flour this won’t turn too thick, but once it is cool it will be thickened.
2. If you using panner block just grate it in a carrot grater.

The post Paneer kheer | paneer payasam appeared first on Jeyashri's Kitchen.

Potato sabzi |No onion no garlic recipe – Easy no onion no garlic version of potato masala recipe with full video and step-by-step pictures.

We usually make potato masala for poori. Apart from the South Indian version we make the North Indian style Aloo masala too. This one is a super easy one without the addition of onion and garlic. Many people always run out of ideas when it comes to the No onion no garlic version of the Side dish for chapati.

This potato sabzi recipe my mom used to make during our childhood days. Those days chapati is a very rare thing at home. We used to consume more Idli and dosa. Whenever amma makes chapati, she makes Veg kurma as side dish. During one of the summer holidays, my mom learned this recipe from my athai. Onion and garlic are not widely used in our cooking those days.

We used to enjoy this along with chapati and poori. If you are looking for a simple no onion no garlic recipe for this fasting season, then try out this simple potato sabzi recipe.

Check out other interesting no onion no garlic recipes – Paneer butter masala, Veg makhani, Vegetable kurma, Aloo tamatar, chana masala

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Potato sabzi recipe

Easy no onion no garlic aloo masala

Course Accompaniments, Dinner

Cuisine Indian

Keyword side dish for roti

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 boiled potatoes
• 4 tsp oil
• ½ tsp cumin seeds
• 2 tsp red chili powder
• ½ tsp turmeric powder
• Salt as needed
• 2 tbsp Coriander leaves
• 1 cup water

To grind

• 3 tsp coriander seeds
• ½ tsp cumin seeds
• 1 inch ginger
• 2 tomatoes

Instructions

• Boil the potatoes till they are soft. I cooked in a pressure cooker for 4 whistles.
• Take out the skin and roughly mash it and keep aside.
• Grind the tomatoes, ginger, coriander seeds and ½ tsp cumin seeds into a fine paste.
• In a pan add oil and add ½ tsp of cumin seeds.
• Once it starts crackling, add the ground tomato paste to this.
• Add turmeric powder, red chili powder and salt to this.
• Mix well and cook this for 2 minutes.
• Now add the potatoes.
• Mix well and add 1 cup of water.
• Cover this and cook for 5 -7 minutes.
• Stir in between.
• If you feel the gravy is thick, add little more water and boil for a minute.
• Switch off the flame.
• Garnish with finely chopped coriander leaves.
• Serve with chapati or poori or jeera rice.

Video

Notes

Notes:
1. You can add 1 slit green chili while adding the cumin seeds and reduce the red chili powder.

2. You can add 1 tsp of garam masala in the last before adding coriander leaves for the aloo sabzi.

• Boil the potatoes till they are soft. I cooked in a pressure cooker for 4 whistles.
• Take out the skin and roughly mash it and keep it aside.

• Grind the tomatoes, ginger, coriander seeds, and ½ tsp cumin seeds into a fine paste.

• In a pan add oil and add ½ tsp of cumin seeds.
• Once it starts crackling, add the ground tomato paste to this.
• Add turmeric powder, red chili powder, and salt to this.

• Mix well and cook this for 2 minutes.
• Now add the potatoes.
• Mix well and add 1 cup of water.

• Cover this and cook for 5 -7 minutes.
• Stir in between.
• If you feel the gravy is thick, add a little more water and boil for a minute.

• Switch off the flame.
• Garnish with finely chopped coriander leaves.

• Serve­­­­­­­­­­­­­­­­­­­ with chapati or poori or jeera rice.

1. You can add 1 slit green chili while adding the cumin seeds and reduce the red chili powder.
2. If you want to add onions, add sliced onions after adding the cumin seeds.
3. You can add 1 tsp of garam masala in the last before adding coriander leaves for the aloo sabzi.

The post Potato sabzi |No onion no garlic recipe appeared first on Jeyashri's Kitchen.