Navaratri Recipes – We usually make Sundal for Navaratri. Along with that, we make a sweet also for navaratri neivedyam. In some houses, they make a variety rice also for daily neivedyam.

I have decided to post the combo of a Sundal and a sweet recipe combo for Navaratri, which will help most of us in planning for the day. I planned to make it as a vlog in YouTube. All the recipe measurements will be given in English and the vlog will be in Tamil.

Navaratri Combo – Peas sundal Rava payasam

The post Peas sundal, Rava payasam – Navaratri Combo series 1 appeared first on Jeyashri's Kitchen.

Matar paneer recipe – Popular North Indian Matar paneer recipe – No onion no garlic version – Matar paneer recipe with full video and step by step pictures.

We usually cook North Indian sabzis with the addition of onion and ginger garlic paste. I have posted no onion no garlic version of the paneer butter masala and paneer makhani recipe in Jeyashris kitchen. Usually, during the Mahalayam and Navaratri time, I post no onion no garlic recipes on the website. This year also planned a few and today sharing the creamy tasty, Matar paneer recipe.

Paneer and green peas cooked in tomato-based gravy pair well with roti, naan, and jeera rice. Even we can have this with pulaos too. I used frozen peas for making this matar paneer, if you are using fresh peas, cook this first and then add to the gravy.

Also, check out our popular No onion garlic side dish for chapati

• Vegetable kurma without onion garlic
• Paneer makhani without onion garlic
• Paneer butter masala – no onion garlic
• Chana masala – no onion garlic

No onion no garlic Matar paneer recipe

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Matar paneer recipe

North Indian style matar paneer recipe without the addition of onion and garlic

Course Dinner, Lunch

Cuisine Indian

Keyword no onion garlic recipes, paneer recipes,, side dish for roti

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup paneer
• ½ cup frozen green peas
• 3 tomatoes
• 8 cashew nuts
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp kasoori methi
• ½ tsp dhaniya powder
• ½ tsp cumin powder
• Salt as needed
• ¼ tsp turmeric powder
• 2 tbsp oil

Instructions

• Boil the tomatoes and cashew nuts for 10 minutes.
• Once it is cool, drain the water and grind this into a smooth paste.
• Filter this and keep aside.
• In a bowl add the red chili powder, coriander powder, cumin powder and salt.
• Add little water and mix it well.
• In a pan add oil and add this mixture.
• Cook for a minute and add the tomato cashew puree.
• Let this cook for 5 minutes.
• Now add ½ cup water and add the paneer cubes and peas.
• Let this cook for 10 minutes.
• Add the kasoori methi at this stage and cook for 2 minutes.
• Add few chopped coriander leaves.
• Switch off the flame.
• No onion no garlic mutter paneer is ready.
• You can serve this with roti, naan or jeera rice too.

Notes

1.You can add 1 tbsp of yogurt after adding the tomato cashew mixture.

2. You can replace panner with other veggies like beans, carrot, cauliflower.

3. No onion no garlic mutter paneer pairs well with roti, naan, and jeera rice.

• Boil the tomatoes and cashew nuts for 10 minutes.

• Once it is cool, drain the water and grind this into a smooth paste.

• Filter this and keep aside.

• In a bowl add the red chili powder, coriander powder, cumin powder and salt.
• Add 3 tbsp of  water and mix it well.

• In a pan add oil and add this mixture.
• Cook for a minute.

• Add the tomato cashew puree.
• Let this cook for 5 minutes.

• Now add ½ cup water and add the paneer cubes and peas.

• Let this cook for 10 minutes.

• Add the kasoori methi at this stage and cook for 2 minutes.
• Add few chopped coriander leaves.
• Switch off the flame.

• No onion no garlic mutter paneer is ready.
• This can be served with roti, naan or jeera rice too.

1. You can add 1 tbsp of yogurt after adding the tomato cashew mixture.
2. You can replace panner with other veggies like beans , carrot, cauliflower..
3. No onion no garlic mutter paneer pairs well with roti, naan and jeera rice.

The post No onion no garlic Matar paneer recipe appeared first on Jeyashri's Kitchen.

Bread Poli rolls recipe | Bread coconut rolls – Kids-friendly snacks recipe. Bread rolls stuffed with coconut jaggery-based filling. Recipe with full video and step-by-step pictures.

Bread coconut rolls or bread poli rolls, an interesting snack recipe, my friend Anu was telling about me this a few days back. She made these sweet bread rolls using leftover coconut poornam. It sounded very interesting and I wanted to give it a try and share it in Jeyashri’s Kitchen.

I have already shared a few savory bread roll recipes like Bread paneer roll and bread masala dosa roll recipe. I have given few variations to these sweet bread rolls in the notes section. You can make this and pack for kids snack box or serve them once they come back from school.

Also check out

• Bread paneer rolls
• Bread masala dosa rolls
• Eggless french toast
• Pinwheel sandwich

Bread poli rolls recipe

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Bread Poli rolls

Bread stuffed with coconut jaggery based filled and made as rolls, easy kids friendly snack recipe

Course Breakfast, Snack

Cuisine Global, Indian

Keyword Kids friendly snacks

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 5 rolls

Author Jeyashri suresh

Ingredients

• 5 bread slices
• Ghee as needed to toast

For the filling

• ½ cup coconut
• 3 tbsp jaggery
• 3 tbsp chopped nuts
• 2 tbsp chopped dates optional
• 1 tsp ghee

Instructions

• In a pan add 1 tsp ghee and add the nuts.
• Roast this for few minutes, when they turn slightly golden color, add the coconut and jaggery.
• Saute for 2 minutes, everything will come into a whole mass.
• You can add cardamom powder or vanilla essence at this stage now.
• Even you can add 1 tsp of cocoa powder too.
• Switch off the flame and allow this to cool completely.

Let’s make the rolls.

• Take a slice of bread, I used white bread, you can use whole wheat bread too.
• Trim the sides and roll them thinly using a rolling pin
• Place 1 tbsp of filling on one edge of the rolled bread.
• Start rolling this from the side where the filling is placed.
• Roll this tightly.
• No need to seal this with water, but if you don’t roll this thinly it may not hold well.
• Repeat this for the rest of the bread and fillings.
• The filling came for 5 bread poli rolls.
• Place a tawa on the stove and add few drops of ghee or butter.
• Place the rolls on the tawa and brush with butter or ghee.
• Cook on both sides on medium flame till it becomes golden brown.
• Alternatively, you can shallow fry too but that consumes lot of ghee | oil.
• You can cut and serve also.
• This is perfect for kids snacks box too.

Video

Notes

1. Ensure to roll the bread thinly else it will not hold the shape well.

2. You can use desiccated coconut instead of fresh coconut. 3. You can add 1 tsp of cocoa powder or bournvita and give a chocolate flavor to these bread poli rolls.

• In a pan add 1 tsp ghee and add the nuts.

• Roast this for few minutes, when they turn slightly golden color, add the coconut and jaggery.

• Roast this for few minutes, when they turn slightly golden color, add the coconut and jaggery.
• Saute for 2 minutes, everything will come into a whole mass.
• You can add cardamom powder or vanilla essence at this stage now.
• Even you can add 1 tsp of cocoa powder too.
• Switch off the flame and allow this to cool completely.
• Let’s make the rolls.

• Take a slice of bread, I used white bread, you can use whole wheat bread too.
• Trim the sides and roll them thinly using a rolling pin

• Place 1 tbsp of filling on one edge of the rolled bread.

• Start rolling this from the side where the filling is placed.
• Roll this tightly.
• No need to seal this with water, but if you don’t roll this thinly it may not hold well.
• Repeat this for the rest of the bread and fillings.
• The filling came for 5 bread poli rolls.

• Place a tawa on the stove and add few drops of ghee or butter.
• Place the rolls on the tawa and brush with butter or ghee.

• Cook on both sides on medium flame till it becomes golden brown.
• Alternatively, you can shallow fry too but that consumes lot of ghee | oil.

• You can cut and serve also.
• This is perfect for kids snacks box too.

The post Bread Poli rolls recipe appeared first on Jeyashri's Kitchen.

Idli dosai kurma recipe | Popular Tamilnadu street style idli dosai kurma recipe. Potato kurma recipe with full video and step-by-step pictures.

If you have explored local food joints in the deep South of Tamilnadu, you can relate to this Idli dosai kurma. It is one of the popular gravy served for Idli | kurma along with watery chutney | thanni chutney. Food joints in Madurai, my home town, are very popular for this. I have tasted this in small eatery outlets. We even love this with poori too.

Usually, they don’t add any vegetables in making this Thanni kurma. It will be watery. I have seen my friends bring this to school also along with idli. I added potato and made this slightly thick to suit my family’s taste. Apart from idli and dosa, this kurma pairs well with chapati, poori, biryani, and kuska too.

Also, check out some interesting side for Idli | dosa

• Kumbakonam kadappa
• Tirunelveli Mapillai Sodi
• Peas kurma
• Kuska biryani

Idli dosai kurma recipe

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Idli dosai kurma recipe

Popular Tamilnadu street style kurma for Idli | dosai

Course Breakfast, Dinner, side dish for chapati

Cuisine Indian

Keyword Side dish for Idli dosa, South Indian breakfast recipes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 5

Author Jeyashri suresh

Ingredients

• 1 potato boiled and mashed
• 1 onion
• ½ tomato
• 3 tsp oil
• ½ tsp mustard seeds
• Few curry leaves
• ¼ tsp turmeric powder
• Salt as needed
• Coriander leaves to garnish
• 1-1.5 cups water

To grind

• 7 cashew nuts
• 1 tbsp pottukadalai | roasted gram dal
• 1 green chili
• 1 tsp red chili powder
• 1 tsp fennel seeds
• ½ tsp kalpaasi | stone flower
• ½ to mato
• 3 tbsp coconut

Instructions

• Let’s first grind the cashew nuts, pottukadalai, red chili powder, green chili, ½ tomato, coconut, fennel seeds and kalpaasi into a fine paste.
• Add water to grind this into a smooth paste. You can add 1-2 cloves of garlic while grinding.
• Keep this aside.
• In a pan add oil and add the mustard seeds and curry leaves.
• Once the mustard crackles add the onions and saute till translucent.
• Now add the finely chopped tomatoes to this and cook till it becomes mushy.
• Add the ground paste to this and add 1 cup of water.
• Now add the boiled mashed potato.
• Adding potato is optional, you can make it as a plain kurma too.
• Now add ½ - 1 cup of water. Kurma tends to thicken once it is cool, so add water accordingly.
• Add salt and mix well.
• Let this boil for 5 minutes.
• Switch off the flame and garnish with curry leaves.
• Idli dosai kurma is ready.

Notes

1. This potato kurma pairs well with chapati, poori and kuska too.
2. The road side Idli kurma used to be in thin consistency and they don’t add vegetables.

• Let’s first grind the cashew nuts, pottukadalai, red chili powder, green chili, ½ tomato, coconut, fennel seeds and kalpaasi into a fine paste.

• Add water to grind this into a smooth paste. You can add 1-2 cloves of garlic while grinding.
• Keep this aside.

• In a pan add oil and add the mustard seeds and curry leaves.
• Once the mustard crackles add the onions and saute till translucent.

• Now add the finely chopped tomatoes to this and cook till it becomes mushy.

• Add the ground paste to this and add 1 cup of water.

• Now add the boiled mashed potato.
• Adding potato is optional, you can make it as a plain kurma too.

• Now add ½ – 1 cup of water. Kurma tends to thicken once it is cool, so add water accordingly.
• Add salt and mix well.
• Let this boil for 5 minutes.

• Switch off the flame and garnish with coriander leaves.
• Idli dosai kurma is ready.

1. This potato kurma pairs well with chapati, poori and kuska too.
2. The road side Idli kurma used to be in thin consistency and they don’t add vegetables.

The post Idli dosai kurma recipe appeared first on Jeyashri's Kitchen.

Mini Idli sambar | Ghee idli sambar | 14 Idli sambar, tiny idlis dunked in hot restaurant style sambar. Hotel-style mini idli sambar recipe with full video and step-by-step instructions.

Whenever we visit a South Indian restaurant, we order poori or parotta or any special variety of dosa. Since Idlis we make at home on a regular basis, we don’t order this in the restaurant. But when the mini 14 idli sambar was introduced in Hotel Saravana Bhavan many years back, it is a must in our order.

Even at home, we used to cut the regular idlis into small bite-size pieces and dunk them in hot sambar and enjoy it. Later we amma got mini idli pan from the shop. We used to recreate the restaurant-style mini idli at home. I have been thinking to post the Hotel saravana bhavan style mini Idli sambar in Jeyashris kitchen. Finally today I could manage to take the video.

I have posted many varieties of sambar recipes in Jeyashri’s Kitchen. This sambar is a bit unique and without the addition of coconut. We are adding a freshly ground podi to this sambar and that makes it more flavourful.

Also, check out my

• Sambar vadai
• Hotel style sambar
• Ghee podi idli

Mini Idli sambar recipe

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Mini Idli sambar recipe

Restaurant style delicious mini idli sambar, tiny idlis dunked in hot sambar

Course Breakfast, Dinner, tiffin,

Cuisine Indian, South Indian

Keyword South Indian breakfast recipes, South Indian sambar

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Jeyashri suresh

Ingredients

For sambar

• ¼ cup moong dal
• ¼ cup toor dal
• 1 cup small onion | sambar onion
• 1 tomato finely chopped
• Gooseberry sized tamarind
• Water as needed
• 1 tsp sambar powder
• 1 tsp turmeric powder
• ¼ tsp asafoetida
• Few coriander leaves
• 2 tsp oil
• 1 tsp mustard seeds
• Salt as needed
• 1 tsp ghee

For making the dry podi

• 1 tbsp dhaniya | coriander seeds
• 1 tbsp chana dal
• 1 tsp black pepper
• 1 tsp cumin seeds
• 5- 6 red chilis
• ¼ tsp fenugreek seeds

Other ingredients

• Idli Mini idli
• Ghee to smear on the top
• Few finely chopped onions
• Few coriander leaves

Instructions

• In a vessel add moong dal and toor dal.
• Wash it twice and add sufficient water.
• Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.
• Pressure cook for 4-5 whistles.
• Keep it aside.
• In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.
• Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.
• Turn off the stove and grind this into a fine powder, when it is still warm.
• Keep this aside.

Let’s make sambar now.

• Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.
• In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.
• When the mustard splutters add the remaining small onions.
• Saute till it becomes pink.
• Now add the finely chopped tomatoes.
• Saute till the tomatoes become mushy.
• Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.
• Let this boil for 7-8 minutes.
• Now add the cooked dal mixture to this and add water (1 cup approximately) to adjust the consistency of the sambar.
• Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.
• Mix it well without any lumps.
• Let this boil for 2-3 minutes.
• Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.
• Adding ghee in the last gives a nice aroma to the sambar.
• Restaurant sambar is ready.
• Make mini idlis and keep it ready.
• Arrange few mini idlis in a plate, add hot sambar on the top.
• Garnish with finely chopped onions and coriander leaves.
• Drizzle ½ tsp of ghee on the top.
• Restaurant style mini idli sambar is ready. Serve hot.

Video

Notes

1. The dry masala powder you can make and keep in advance. You can store this for 2-3 weeks in an air tight container.
2. Always ensure the sambar is very hot while serving the mini idli sambar.

• In a vessel add moong dal and toor dal.
• Wash it twice and add sufficient water.
• Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.

• Pressure cook for 4-5 whistles.
• Keep this aside.

• In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.
• Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.

• Turn off the stove and grind this into a fine powder, when it is still warm.
• Keep this aside.

• Let’s make sambar now.
• Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.

• In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.
• When the mustard splutters add the remaining small onions.
• Saute till it becomes pink.

• Now add the finely chopped tomatoes.

• Saute till the tomatoes become mushy.

• Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.
• Let this boil for 7-8 minutes.

• Now add the cooked dal mixture to this and add water to adjust the consistency of the sambar.
• Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.

• Mix it well without any lumps.
• Let this boil for 2-3 minutes.

• Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.
• Adding ghee in the last gives a nice aroma to the sambar.
• Restaurant sambar is ready.

• Make mini idlis and keep it ready.
• Arrange few mini idlis in a plate, add hot sambar on the top.
• Garnish with finely chopped onions and coriander leaves.
• Drizzle ½ tsp of ghee on the top.
• Restaurant style mini idli sambar is ready. Serve hot.

The post Mini Idli sambar recipe appeared first on Jeyashri's Kitchen.

Millet pidi kozhukattai recipe | Millet kara kozhakattai recipe – Easy and healthy steamed millet kara kozhakattai, makes a perfect breakfast | dinner. Recipe with full video and step-by-step pictures.

Super soft and healthy steamed millet kara kozhukattai recipe. I am not a big fan of pidi kozhukattai during my childhood days. But later after marriage, I started liking it very much. This pidi kozhukattai recipe I have already shared in my Millet cookbook. Also, we make Thavala adai also using the same ingredients.

Traditionally, we make pidi kozhukattais using raw rice. It is similar to arisi upma but we steam the mixture and make it more healthy. In Some houses, they wash and dry the rice and pulse it and some just wipe the rice nicely with a clean towel and then make pidi kozhukattais. I have posted a lot of varieties of modakam | kozhakattai recipes in Jeyashris kitchen for Ganesh chaturthi.

Usually, we don’t make it for pillayar chaturthi, but since it is a no onion no garlic recipe, you can make this on the festival day also. Also, check out,

• Millet upma
• Millet upma adai
• Arisi upma

Millet pidi kozhukattai recipe

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Millet Kara kozhukattai recipe

Steamed millet dumplings, healthy and perfect breakfast | dinner recipe

Course Breakfast, Dinner

Cuisine Indian, South Indian

Keyword Ganesh chaturthi recipes, healthy recipes, millet recipes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 11 kozhukattais

Author Jeyashri suresh

Ingredients

• ½ cup Millet I used kodo millet
• 3 tbsp yellow moong dal
• 1 tsp pepper
• ½ tsp cumin seeds
• 1 red chili
• 3 tbsp coconut
• 3 tsp coconut oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 2 pinches asafoetida
• Few chopped curry leaves
• Salt as needed
• 1.5 cups water

Instructions

• In a mixie jar, add the moong dal, pepper, cumin seeds and red chili.
• Pulse this few times.
• Now add the millet. I used kodo millet, you can use foxtail millet, little millet or any variety of millet too.
• Just pulse this twice. Pulsing the millet is optional but I highly recommend that as it will be easy while shaping the pidi kozhakattias.
• In a pan add oil, mustard seeds, urad dal, chana dal and finely chopped curry leaves.
• Let the mustard seeds splutter and the dals becomes golden brown.
• Add the asafoetida to this.
• Now add 1.5 cups of water to this.
• Add 3 tbsp of coconut and salt.
• Let this boil nicely.
• Simmer the flame and add the pulsed millet and dal mixture.
• Stir this well and ensure there are no lumps.
• Cover this and cook this.
• Stir this in between.
• This will take 7-8 minutes to get this cooked. Let this water evaporates.
• Once it is done, cover this and keep aside.
• Once it is warm, grease your hands with oil and take a lemon sized mixture of the cooked millet.
• Make an oblong shape or round shape.
• Make pidi kozhukattais using the remaining mixture.
• Place this in a greased steamer.
• Cover and steam for 12 minutes in medium flame.
• Switch off the stove and keep it closed for 2 minutes.
• Take out and enjoy the Kara kozhukattais.
• Serve with any chutney of your choice or mor kuzhambu.

Video

Notes

1. Pulsing the millet will help in binding the kozhukattais.
   2. You can use toor dal instead of moong dal for making this Millet pidi kozhukattai.
   3. You can add grated carrot or finely chopped cabbage to the millet pidi kozhukattai

• In a mixie jar, add the moong dal, pepper, cumin seeds and red chili.

• Pulse this for few times.

• Now add the millet. I used kodo millet, you can use foxtail millet, little millet or any variety of millet too.
• Just pulse this twice. Pulsing the millet is optional but I highly recommend that as it will be easy  while shaping the pidi kozhakattias.

• In a pan add oil, mustard seeds, urad dal, chana dal and finely chopped curry leaves.
• Let the mustard seeds splutter and the dals becomes golden brown.
• Add the asafoetida to this.

• Now add 1.5 cups of water to this.
• Add 3 tbsp of coconut and salt.
• Let this boil nicely.

• Simmer the flame and add the pulsed millet and dal mixture.

• Stir this well and ensure there are no lumps.
• Cover this and cook this.
• Stir this in between.

• This will take 7-8 minutes to get this cooked.  Let this water evaporates.
• Once it is done, cover this and keep aside.

• Once it is warm, grease your hands with oil and take a lemon sized mixture of the cooked millet.
• Make an oblong shape or round shape.
• Make pidi kozhukattais using the remaining mixture.

• Place this in a greased steamer.
• Cover and steam for 12 minutes in medium flame.
• Switch off the stove and keep it closed for 2 minutes.

• Take out and enjoy the Kara kozhukattais.
• Serve with any chutney of your choice or mor kuzhambu.

The post Millet pidi kozhukattai recipe appeared first on Jeyashri's Kitchen.

Kozhukattai Recipe | Coconut poornam kozhukattai, Super soft modakam | poornam kozhukattai recipe using raw rice, coconut, and jaggery as main ingredients. Kozhukattai recipe with detailed step-by-step pictures and full video.

We usually make kozhukattai with homemade rice flour or with store-bought idiyappam flour or rice flour. I have already posted 4 ways of making kozhukattai maavu as a separate post. This method is very similar to the one I have posted in that. I usually make kozhukattai using store-bought idiyappam maavu.

I make pretty soft kozhukattais but still, I have mastered the art of my grandmother. She makes bouncy soft kozhakattais and they stay soft for more than 7-8 hours. Also, you get crack-free kozhukattais in this method for sure.

But my grandmother used to make kozhukattais using homemade rice flour only. I always wanted to gain mastery over that art. I simply love making modakam and ulundu poornam kozhukattais and of course the most cutest ammini kozhukattais too. Recently when I was talking to my mom’s younger sister, who is an expert in making kozhakattais, she shared with me 2 interesting ways of making the super-soft outer cover for kozhakattai.

Can I make this kozhukattai batter ahead? Yes, you can make it one day before and keep it inside the refrigerator.

Can I make poornam using desiccated coconut? Yes, you can make it. Check this recipe for more details.

In this recipe, you can see the second method, the other one I did not have time to try and shoot a video but will share it sometime soon. Check out our complete collection of Ganesh Chaturthi recipes.

Kozhukattai recipe – Coconut poornam kozhukattai

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Modakam | poornam kozhukattai

Soft kozhukattais using raw rice and coconut jaggery poornam

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, Ganesh chaturthi recipes, sweets

Prep Time 35 minutes

Cook Time 30 minutes

Soaking time 2 hours

Total Time 3 hours 5 minutes

Servings 14 modakam

Author Jeyashri suresh

Ingredients

For the outer cover

• ½ cup raw rice
• 1 tsp sesame oil
• 1 cup water
• Sesame oil to make the kozhukattai
• ¼ tsp salt

For the coconut poornam

• 1 cup coconut
• ½ cup powdered jaggery
• ½ tsp cardamom powder

Instructions

• Let’s wash and soak the rice for 2 hours.
• Drain excess water and grind this into a fine paste.
• You can add little water while grinding. We are going to use the 1 cup water for this.
• So keep 1 cup water and use little portion for grinding this into a smooth batter.
• You can grind this batter and keep it inside the fridge for 1 day.
• Before making the dough, you can filter this ground paste if needed.
• In a pan add 1 tsp sesame oil and add the ground batter.
• Add the remaining water to this and mix well.
• Now switch on the stove.
• Keep the flame in medium.
• Keep stirring. In a few minutes it will start thickening.
• It will come into a whole mass in 3-4 minutes.
• At this stage, switch off the flame.
• Keep this covered and keep aside.

Let’s make the poornam.

• In a pan add the jaggery and coconut.
• If you want you can add the jaggery first and add little water and melt the jaggery first.
• Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.
• Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
• If you feel it is watery, add 1 tsp of rice flour and mix well.
• Now add the cardamom powder.
• Mix well.
• Switch off the flame.
• Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.
• Now take out the dough and place it in a wide plate.
• Add 1 tsp of sesame oil on this.
• Grease your hands with oil.
• The dough will be little warm only. Just start kneading it well.
• Knead for 2 minutes and make a non sticky dough ball.
• Always keep this covered with a damp cloth.
• Now take a lemon sized dough ball.
• Grease your hands and start shaping the modakam.
• Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.
• Gently close this and make modakam.
• Always keep the modakam covered with damp cloth till we finish making the rest.
• If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.
• Heat water in an idli pan.
• Grease the idli plate and arrange the kozhukattais on this.
• Cover and steam for 10 minutes.
• Keep the flame in medium.
• Once it is done, switch off the flame and keep it covered for 2 minutes.
• Open the lid and cool for 2 minutes.
• Then take it out from the idli plate.
• Super soft kozhukattais are ready for neivedyam.

Video

Notes

1. This is a no-fail method and you need not worry about the brand and texture of rice flour.
2.  Always ensure to grind the batter into a very fine paste, this will ensure super soft kozhukattais.
3.  You can use store bought idiyappam maavu or kozhukattai maavu for making kozhukattai | modakam.

• Let’s wash and soak the rice for 2 hours.
• Drain excess water and grind this into a fine paste.

• You can add little water while grinding. We are going to use the 1 cup water for this.
• So keep 1 cup water and use little portion for grinding this into a smooth batter.
• You can grind this batter and keep it inside the fridge for 1 day.
• Before making the dough, you can filter this ground paste if needed.

• In a pan add 1 tsp sesame oil and add the ground batter.
• Add the remaining water to this and mix well.
• Now switch on the stove.
• Keep the flame in medium.

• Keep stirring. In a few minutes it will start thickening.
• It will come into a whole mass in 3-4 minutes.
• At this stage, switch off the flame.
• Keep this covered and keep aside.

• Let’s make the poornam.
• In a pan add the jaggery and coconut.
• If you want you can add the jaggery first and add little water and melt the jaggery first.
• Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.

• Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
• If you feel it is watery, add 1 tsp of rice flour and mix well.
• Now add the cardamom powder.
• Mix well.

• Switch off the flame.
• Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.

• Now take out the dough and place it in a wide plate.
• Add 1 tsp of sesame oil on this.
• Grease your hands with oil.

• The dough will be little warm only. Just start kneading it well.
• Knead for 2 minutes and make a non sticky dough ball.

• Always keep this covered.

• Now take a lemon sized dough ball.

• Grease your hands and start shaping the modakam.

• Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.

• Gently close this and make modakam.

• Always keep the modakam covered with damp cloth till we finish making the rest.
• If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.

• Heat water in an idli pan.
• Grease the idli plate and arrange the kozhukattais on this.
• Cover and steam for 10 minutes.
• Keep the flame in medium.

• Once it is done, switch off the flame and keep it covered for 2 minutes.
• Open the lid and cool for 2 minutes.
• Then take it out from the idli plate.

• Super soft kozhukattais are ready for neivedyam.

The post Kozhukattai Recipe, Coconut poornam kozhukattai appeared first on Jeyashri's Kitchen.

Seppankizhangu pepper fry | Arbi pepper fry | Milagu masala – A simple pepper fry made using colocasia | arbi | seppankizhangu in Tamil. Recipe with full video and tips on how to cook Seppankizhangu perfectly.

Seppankizhangu | arbi or colocasia in English is one of the rare vegetables I cook in my kitchen. Though I like it, others in the family don’t prefer this much. So I cook this rarely. My mom makes it very yum and it is one of my most favorite ones during my childhood days. Or neighbour aunty used to make this version of seppankizhangu roast and as kids, we used to love this a lot.

It used to be the deep-fried version but I made it in a Tawa fry style only. The roast turned out very well and took me back to my childhood days. The same you can do it with yam | suran, raw banana or potato too.

Usually, it is a bit tricky to cook Arbi | seppankizhangu as it tends to cook very fast and gets mashed. This method I am using for many years and works very perfectly. Very long back I have posted this tip on Instagram and it was tried by many readers. If you are using a pressure cooker, just wash the arbi and put this in a vessel. Cover the vessel with a plate and keep it inside the cooker. Do not add any water into the arbi vessel, just washing is enough.

Don’t forget to add water to the cooker. The key points are, do not to add water to the arbi and cover it with a lid. Even you can keep rice also in the same cooker in another vessel and pressure cook it for 4 whistles.

Also, check out

• Cauliflower pepper fry
• Mushroom pepper fry
• Arbi roast
• Yam curry

Seppankizhangu pepper fry

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Seppankizhangu pepper fry

Village style arbi pepper fry recipe with full video and tips to make cook arbi perfectly

Course Lunch

Cuisine Indian

Keyword Dry curry

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 5 big pieces Seppankizhangu | arbi
• Salt as needed
• 2 tbsp oil
• ½ tsp mustard seeds
• Few curry leaves

For masala

• 1 tsp pepper
• 1 tsp cumin seeds
• ½ tsp fennel seeds | sombu
• 1 – 2 tsp sambar powder
• ½ tsp turmeric powder
• 5 cloves garlic
• A small piece ginger
• 2 pinches asafoetida

Instructions

• Wash the seppankizhangu | arbi well and place it inside a vessel.
• Do not add water into the seppankizhangu.
• Cover and this pressure cook this for 3-4 whistles.
• You can keep your rice and dal also along with this in the same cooker.
• Since we are not adding any water into the washed seppankizhangu, this will not get mashed.
• Remember to add water in the pressure cooker but not in the vessel inside.
• Always cover the vessel and keep.
• But if you cook it directly into the cooker by adding water, then one whistle is fine.

Let us make the masala for the seppankizhangu pepper fry.

• In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.
• Add 1-2 tbsp water and grind this into a coarse paste.
• Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.
• Take out the skin
• Cut them into roundels or cut diagonally.
• Transfer it to a plate and add the ground masala.
• Add salt to this.
• Mix well gently and evenly and marinate this for 20 minutes.
• You can keep this inside the fridge or freezer.
• After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.
• Once the mustard seeds splutter, add the marinated seppankizhangu to this.
• Gently mix and stir in between.
• Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.
• Alternatively, you can deep fry this too.
• Switch off the stove and drizzle ½ tsp of coconut oil
• This step is optional. I personally love this, so I added.
• Serve with any rice of your choice.
• We had this with Tomato rice | Thakkali sadam.

Video

Notes

If cooking the arbi in open pot, ensure not to overcook this.
2. Instead of sambar powder you can add red chili powder too.
3. Seppenkizhangu pepper fry | arbi masala pairs well with sambar, rasam and variety rice too.

• Wash the seppankizhangu | arbi well and place it inside a vessel.
• Do not add water into the seppankizhangu.

• Cover and this pressure cook this for 3-4 whistles.
• You can also keep your rice and dal also along with this in the same cooker.

• Since we are not adding any water into the washed seppankizhangu, this will not get mashed.
• Remember to add water in the pressure cooker but not in the vessel inside.
• Always cover the vessel and keep.
• But if you cook it directly into the cooker by adding water, then one whistle is fine.

• Let us make the masala for the seppankizhangu pepper fry.
• In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.

• Add 1-2 tbsp water and grind this into a coarse paste.

• Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.
• Take out the skin.

• Cut them into roundels or cut diagonally.
• Transfer it to a plate and add the ground masala.
• Add salt to this.

• Mix well gently and evenly and marinate this for 20 minutes.
• You can keep this inside the fridge or freezer.

• After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.
• Once the mustard seeds splutter, add the marinated seppankizhangu to this.

• Gently mix and stir in between.
• Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.
• Alternatively, you can deep fry this too.

• Switch off the stove and drizzle ½ tsp of coconut oil
• This step is optional. I personally love this, so I added.
• Serve with any rice of your choice.

Notes:

1. If cooking the arbi in open pot, ensure not to overcook this.
2. Instead of sambar powder you can add red chili powder too.
3. Seppenkizhangu pepper fry | arbi masala pairs well with sambar, rasam and variety rice too.

The post Seppankizhangu pepper fry | Arbi fry appeared first on Jeyashri's Kitchen.

Street style kara chutney recipe | Vandikaran chutney | Kaiendi bhavan kara chutney – Popular Tamilnadu street style chutney recipe without onion and tomato. Kara chutney recipe with full video and step-by-step pictures.

In Tamilnadu, we make many varieties of chutney for Idli | dosa. A small twist or change in the ingredient completely gives a new taste to the regular chutney. We have a lot of chutney recipes in Jeyashris kitchen. Apart from chutneys, many people prefer sambar for Idli | dosa. In our house, I make chutney on most of the days, when I serve Idli | dosa for breakfast. But Whenever I serve it for dinner, I make sambar.

Tiffin Sambar, Hotel sambar, arachuvitta sambar or Instant sambar is the most popular one at our house. Personally for me even if I make chutney and sambar, I pair it up with Molaga podi. This street-style Kara chutney recipe is one that is made without onion or tomato. Usually for Kara chutney Onion and tomato are the main ingredients. Try out this recipe at home and let me know how it turned out.

Also, check out

• Urad dal chutney
• Mint ginger chutney
• Hotel sambar
• Madurai poondu chutney
• Thakkali sambar

Street style Kara chutney

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Street style Kara chutney

Tamilnadu street style kara chutney without tomato and onion, pairs well with idli and dosa

Course Breakfast | Dinner, Condiment

Cuisine Indian

Keyword chutney recipes, Side dish for Idli dosa, Tamil nadu Street style food

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 3 people

Author Jeyashri suresh

Ingredients

• Ingredients
• 8-10 red chilis
• 1/4 cup pottukadalai | roasted gram dal
• 1/4 cup coconut
• A small piece tamarind
• 2 garlic cloves
• 2 tsp oil
• 1/2 tsp mustard seeds
• few curry leaves
• Water as needed
• Salt as needed

Instructions

• Soak the red chilis in normal water for 10 minutes.
• You can put the tamarind also along with this if you want.
• In a mixie jar, add the pottukadalai, coconut, garlic cloves, salt and the soaked red chilis.
• I forgot to add tamarind and so added in the last.
• Grind this into a smooth paste.
• Transfer this to a bowl and add little water to adjust the consistency.
• In a pan add oil and temper with mustard seeds and curry leaves.
• Add this to the chutney.
• Mix well.
• Serve with hot idlis or dosais.

Video

Notes

1. You can soak the tamarind also along with the red chilis

2. This street style kara chutney | vandikaran chutney without onion and tomato, pairs well with idli, dosa, pongal, and even chapati.

• Soak the red chilis in normal water for 10 minutes.
• You can put the tamarind also along with this if you want.

• In a mixie jar, add the pottukadalai, coconut, garlic cloves, salt and the soaked red chilis.

• I forgot to add tamarind and so added in the last.
• Grind this into a smooth paste.

• Transfer this to a bowl and add little water to adjust the consistency.

• In a pan add oil and temper with mustard seeds and curry leaves.
• Add this to the chutney.

• Mix well.
• Serve with hot idlis or dosais.

Notes:

1. You can soak the tamarind also along with the red chilis.

2. This street style kara chutney | vandikaran chutney without onion and tomato, pairs well with idli, dosa, Ven Pongal, and even chapati.

The post Street style Kara chutney recipe appeared first on Jeyashri's Kitchen.

Paal halwa recipe | Milk halwa recipe – Easy to make sweet with just 4 ingredients. Recipe of paal halwa | milk halwa with full video and step-by-step pictorial instructions.

If you are looking for an easy and quick sweet recipe for the upcoming festivals, then you should try this paal halwa recipe. I have bookmarked this recipe last year itself from Srirangam Radhu’s Youtube channel. It is a very old youtube channel, run by a mami and mama, and the videos used to be so casual. Nowadays they are not active on Youtube, but their recipes traditional are always very nice. This milk halwa is similar to paal kesari but the milk dominates in this recipe.

I have posted many recipes for Janmashtami | gokulashtami. We usually make murukku, seedai, appam, payasam, and many other sweets and snacks for neivedyam on this day. I slightly tweaked the measurements according to suit my taste. I added 1/3 cup sugar and felt it is a little on the milder side, so mentioned it in the recipe as 1/2 cup. But if you are a sweet lover you can add 3/4 cup sugar, the original recipe has milk and sugar in equal ratio.

Also, check out our full collection of Janmashtami recipes | Gokulashtami recipes

Paal halwa recipe

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Paal Halwa | Milk halwa recipe

Easy to make paal halwa with just 4 ingredients, perfect for festival neivedyam

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, Janmashtami recipes, Janmastami recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 people

Author Jeyashri suresh

Ingredients

• 1 cup full fat milk
• ½ cup sugar
• 3 tbsp ghee
• ¼ cup rava | sooji
• 1 tbsp curd

Instructions

• In a heavy bottomed pan add the milk, sugar, ghee and sooji.
• No need to roast the sooji.
• Mix everything and start stirring it.
• This will thicken in 2-3 minutes.
• Keep stirring it, else it will stick to the bottom.
• I personally don’t prefer adding cardamom powder or saffron to this paal halwa as it will suppress the milk taste.
• Once it comes into a whole mass and leaves on the sides, add the cardamom powder, if you wish to add.
• Mix well and the curd.
• This gives a nice texture to the milk halwa.
• Mix well and cook for 2 minutes.
• Switch off the flame.
• Milk halwa is ready.

Video

Notes

1. You can add saffron or cardamom powder if you wish to, but if you want to enjoy the true milk flavour, avoid adding it.
2.  Milk halwa stays good in the refrigerator for 2 days.
3.  You can add ghee roasted cashew nuts or almonds to this milk halwa.

• In a heavy bottomed pan add the milk, sugar, ghee and sooji.
• No need to roast the sooji.

• Mix everything and start stirring it.

• This will thicken in 2-3 minutes.
• Keep stirring it, else it will stick to the bottom.

• I personally don’t prefer adding cardamom powder or saffron to this paal halwa as it will suppress the milk taste.
• Once it comes into a whole mass and leaves on the sides, add the cardamom powder, if you wish to add.

• Mix well and the curd.
• This gives a nice texture to the milk halwa.
• Mix well and cook for 2 minutes.

• Once it comes to a whole mass,
• Switch off the flame.
• Milk halwa is ready.

1. You can add saffron or cardamom powder if you wish to, but if you want to enjoy the true milk flavour, avoid adding it.
2. Milk halwa stays good in the refrigerator for 2 days.
3. You can add ghee roasted cashew nuts of almonds to this milk halwa.

The post Paal halwa recipe | milk halwa appeared first on Jeyashri's Kitchen.

Aval murukku recipe | Instant poha chakli – Easy and tasty murukku recipe using poha | aval | rice flakes. Aval murukku for Krishna jayanthi | diwali, recipe with full video and step-by-step instructions.

Apart from Uppu seedai and vella seedai we make Murukku for Krishna Jayanthi | Janmashtami | Gokulashtami. I have posted many varieties of murukku. Aval murukku I want to try for the past 2 years, but finally, I tried this time. I adapted the recipe from Chitra’s food book. The murukku turned out very crisp and we all really enjoyed it.

Murukku is a very popular snack, we make for Diwali, Janmashtami, and many times for tea time snacks too. During our childhood days, my grandmother makes Thenkuzhal, mullu murukku, ribbon pakoda, seedai at home and always keep one or the other in stock. We never had the concept of buying from the outside.

Coming to this Aval murukku, adding aval | poha and pottukadalai, makes the murukku very crisp.

Why Murukku is murukku hard

If butter or hot oil is not added to the dough, it will make the murukku hard.

Why is murukku not crispy?

If it is fried in low-temperature oil or taken out early, before the oil sound subsides, Murukku will not be crispy.

Why is murukku breaking in oil

If the murukku dough is too tight, the murukku will not hold the shape. Also if the rice flour is coarse, then it will not hold the shape.

Also check out other interesting murukku recipes

• Thengai paal murukku
• Coconut ribbon pakoda
• Mullu murukku
• Ellu murukku
• Ulundu murukku

Aval murukku recipe

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Aval Murukku recipe

Easy and Instant poha murukku | chakli

Course Diwali recipes, Festival recipes,, tiffin,

Cuisine Indian

Keyword Diwali recipes, Festival recipes, Janmashtami recipes, tea time snacks

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 14 murukku

Author Jeyashri suresh

Ingredients

• 1 cup Rice flour store bought
• ½ cup aval | poha | rice flakes
• ¼ cup pottukadalai | gram dal | chutney dal
• 1 tbsp soft butter
• 1 tsp sesame seeds
• 2 pinches asafoetida
• Salt as needed
• Water to knead the dough
• Oil for deep frying

Instructions

• In a mixie jar add the aval | poha and pottukadalai. I used thin poha, you can use any variety.
• No need to roast poha or pottukadalai.
• Grind this into a fine powder.
• Sieve this well.
• In a bowl add this sieved powder and rice flour.
• Add the softened butter, sesame seeds and salt.
• Mix well using your hands.
• Add water and make a soft non sticky dough.
• I used thenkuzhal achu.
• Take a portion of the dough and put this inside the murukku press.
• Keep the rest of the dough covered always.
• Heat oil and once it becomes hot, bring the temperature to medium.
• Squeeze the murukku directly into the oil or squeeze it into a greased ladle and gently transfer this to the oil.
• Do not over crowd the pan.
• Flip the murukku and cook well.
• Once the oil sound subsides, take this out from the oil.
• Place this on a kitchen towel.
• Repeat this for the rest of the dough.
• Store aval murukku in an airtight container.

Video

Notes

1. Instead of pottukadalai you can use besan flour | kadalaimaavu too.

2. You can add cumin seeds also to this aval murukku.

3. This aval murukku | poha chakli stays good for 10 days in an airtight container.

• In a mixie jar add the aval | poha and pottukadalai. I used thin poha, you can use any variety.
• No need to roast poha or pottukadalai.

• Grind this into a fine powder.

• Sieve this well.

• In a bowl add this sieved powder and rice flour.
• Add the softened butter, sesame seeds and salt.

• Mix well using your hands.
• Add water and make a soft non sticky dough.

• I used thenkuzhal achu.

• Take a portion of the dough and put this inside the murukku press.
• Keep the rest of the dough covered always.
• Heat oil and once it becomes hot, bring the temperature to medium.
• Squeeze the murukku directly into the oil or squeeze it into a greased ladle and gently transfer this to the oil.
• Do not over crowd the pan.

• Flip the murukku and cook well.
• Once the oil sound subsides, take this out from the oil.
• Place this on a kitchen towel.
• Repeat this for the rest of the dough.

• Store aval murukku in an airtight container.

The post Aval Murukku recipe appeared first on Jeyashri's Kitchen.

Onion laccha salad | Masala pyaz recipe – Restaurant style Onion salad recipe with full video and step-by-step pictorial instructions.

Onion laccha salad is made by cutting onions into thick roundels and smeared with Indian masalas. Usually, this is served along with Chana bhatura or naan or kebabs too in Indian restaurants. I am a huge fan of this Onion salad but I hesitate to eat salads in restaurants as they keep the cut onions open for a long time.

I love this with chole bhatura but it is made in my kitchen very rarely. Last week I made Chole bhatura for Brunch and I managed to make a video of making this Onion Laccha salad. In the evening I made some Bread chana for kid’s snacks and I enjoyed a sliced by topping it with the leftover onion salad.

Do give this try and I am sure this will enhance the taste of your starters too. Check out some Interesting kebab | cutlet recipes.

• Dahi kebab
• Sweet potato cutlet
• Corn kebab
• Hara bhara kebab

Apart from Kebabs | cutlets Onion laccha pairs well with

• Bhatura
• Naan
• Jeera rice

Onion Laccha salad

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Onion Lachha salad

Popular Onion salad recipe served as a complimentary accompaniment in Indian restaurants

Course Condiment, Salad

Cuisine Indian

Keyword Healthy salad

Prep Time 10 minutes

Cook Time 0 minutes

Resting time 10 minutes

Total Time 20 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 big onion
• 1 green chili
• 2 tbsp chopped coriander leaves
• ¼ tsp red chili powder
• ½ tsp chaat masala
• ¼ tsp black salt | kaala namak
• Salt as needed
• ½ tsp cumin powder
• 1 small lemon
• 1 tsp mustard oil optional

Instructions

• Peel and wash the onion. I used one big red onion.
• Cut this into thick roundels.
• Separate the onions.
• In a bowl add ice cold water and immerse the onions into this.
• Drain the water and keep it aside. Gently pat dry this.
• In a bowl add the red chili powder, chaat masala, black salt, cumin powder and salt.
• Mix well.
• Add the chopped chili, coriander leaves and the spice mix to the onions.
• Now squeeze the lemon juice to this.
• If adding mustard oil, add this now.
• Mix well.
• Onion Laccha is ready.
• Serve with Chole bhatura, kebab, naan or any north Indian meal.

Video

Notes

1. Always cut the onions into little thick roundels.
2. Onion laccha should me made just before serving, else the onions will loose it’s crunchiness.

• Peel and wash the onion. I used one big red onion.
• Cut this into thick roundels.

• Separate the onions.

• In a bowl add ice cold water and immerse the onions into this.

• Drain the water and keep it aside. Gently pat dry this.

• In a bowl add the red chili powder, chaat masala, black salt, cumin powder and salt.
• Mix well.

• Add the chopped chili, coriander leaves and the spice mix to the onions.
• Now squeeze the lemon juice to this.

• If adding mustard oil, add this now.
• Mix well.
• Onion Laccha is ready.

• Serve with Chole bhatura, kebab, naan or any north Indian meal.

Notes:

1. Always cut the onions into little thick roundels.
2. Onion laccha should me made just before serving, else the onions will loose it’s crunchiness.

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

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

• Varalakshmi nombu procedures and recipes
• Gokulashtami vella seedai and uppu seedai tips
• Carrot poli
• Dry fruits poli

Coconut poli recipe with wheat flour

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, South Indian festival, sweets

Prep Time 40 minutes

Cook Time 20 minutes

Resting time 30 minutes

Total Time 1 hour 30 minutes

Servings 4 polis

Author Jeyashri suresh

Ingredients

• ½ cup whole wheat flour
• ¼ tsp salt
• ½ tsp turmeric powder
• 7 tsp sesame oil
• Water to make the dough
• Ghee as needed to make the poli

For the poornam

• ¼ cup powdered jaggery
• 2 tbsp water
• ½ cup coconut
• 1 tsp ghee
• ½ tsp cardamom powder

Instructions

• In a bowl add the wheat flour, salt and turmeric powder.
• Mix well and add water little by little to knead a soft pliable dough.
• Add 4 tsp of sesame to this and knead well.
• Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
• Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

• In a pan add the jaggery and add 2 tbsp of water.
• Once the water starts boiling add the grated coconut.
• If you want to filter the jaggery water, go ahead and do it and then add the coconut.
• Cook for 2 minutes, it will come to whole mass.
• Let the water evaporates but the poornam should not solidify.
• Else we can’t pat the polis. The poornam should be soft.
• Add 1 tsp ghee and ½ tsp cardamom powder to this.
• Mix well and switch off the flame.
• Allow this to cool completely.
• Make the dough into lemon sized balls.
• Also, make the poornam also into lemon sized balls.
• You can either use a banana leaf or butter paper.
• I used a butter paper, grease the paper.
• Place a dough ball in the center.
• Grease your hands with ghee and pat this gently and make a small disc.
• Place the poornam in the center.
• Gently close the edges.
• Now start patting the polis using your fingers.
• Do not use rolling pin.
• Gently push the inside filling to all the sides of the poli.
• Let the edges be thin.
• Patiently do this process.
• Heat a pan and gently take out the poli from the paper.
• Place it on the tawa.
• Cook on both sides.
• Smear ghee on both sides.
• Once it is cooked on both sides, take out from the pan.
• Repeat this for the rest of the polis.
• I was left with one extra dough ball.
• The poornam came for 4 polis only.
• This whole wheat poli stays soft for 6-7 hours.

Video

Notes

1. You can store this in the refrigerator and reheat and serve this the next day.
2.  The same coconut poli poornam can be used for making kozhakattai too.

• In a bowl add the wheat flour, salt and turmeric powder.
• Mix well and add water little by little to knead a soft pliable dough.

• Add 4 tsp of sesame to this and knead well.
• Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
• Always use sesame oil for making polis.

• Meanwhile, let’s make the poornam.
• In a pan add the jaggery and add 2 tbsp of water.
• Once the water starts boiling add the grated coconut.

• If you want to filter the jaggery water, go ahead and do it and then add the coconut.
• Cook for 2 minutes, it will come to whole mass.

• Let the water evaporates but the poornam should not solidify.
• Else we can’t pat the polis. The poornam should be soft.
• Add 1 tsp ghee and ½ tsp cardamom powder to this.
• Mix well and switch off the flame.

• Allow this to cool completely.
• Also, make the poornam also into lemon sized balls.

• Make the dough into lemon sized balls.

• You can either use a banana leaf or butter paper.
• I used a butter paper, grease the paper.
• Place a dough ball in the center.
• Grease your hands with ghee and pat this gently and make a small disc.

• Place the poornam in the center.

• Gently close the edges.
• Now start patting the polis using your fingers.
• Do not use rolling pin.

• Gently push the inside filling to all the sides of the poli.
• Let the edges be thin.
• Patiently do this process.

• Heat a pan and gently take out the poli from the paper.
• Place it on the tawa.
• Cook on both sides.

• Smear ghee on both sides.
• Once it is cooked on both sides, take out from the pan.

• Repeat this for the rest of the polis.
• I was left with one extra dough ball.
• The poornam came for 4 polis only.
• This whole wheat poli stays soft for 6-7 hours.

Notes:

• You can store this in the refrigerator and reheat and serve this the next day.
• The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri's Kitchen.

Mor appam recipe | Palakad style mor appam recipe with full video and step-by-step pictorial instructions. Mor appam is similar to kuzhi paniyaram but the batter is different from the Kuzhi paniyaram batter.

As the name suggests it is made using curd and seasoned with Traditional south Indian seasoning items like mustard seeds, urad dal, ginger, green chili, and asafoetida. This is a perfect breakfast | dinner recipe. Even you can serve this as a tiffin with evening coffee | tea.

I have heard about this mor appam but never tasted this anywhere. When I asked my friend she got this recipe from her sister Mrs. Usha. It turned out so well and definitely an interesting recipe to give it a try. It will be a good variation from our usual Idli | dosa.

The sourness of the curd and the spiciness from the green chili and red chili powder, give a nice taste to this mor appam. Since we are making this in Kuzhi paniyaram pan, this is a healthy breakfast | dinner option too.

Also, check out

• Chettinad kuzhi paniyaram
• Instant rava paniyaram
• Chilli cheese kuzhipaniyaram
• Ragi veg kuzhi paniayaram
• Tomato paniyaram

Mor Appam recipe

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Mor appam recipe

Palakad style mor appam , a healthy and easy breakfast recipe

Course Breakfast, Dinner

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 15 minutes

Soaking and fermentation time 6 hours

Total Time 6 hours 15 minutes

Servings 16 mor appams

Author Jeyashri suresh

Ingredients

• 1 cup raw rice
• 1/3 cup urad dal
• 1 tbsp chana dal
• Salt to taste
• Oil to cook the mor appam
• ½ cup curd | yogurt
• ¼ tsp red chili powder

To temper

• 1 tbsp sesame oil
• ½ tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• Few coriander leaves chopped
• Few curry leaves chopped
• 2 green chilis chopped
• 2 pinches asafoetida

Instructions

• In a bowl add the rice, urad dal and chana dal.
• Wash this twice and soak this for 3 hours.
• Drain the water and add ½ cup of curd to this.
• Grind this into a smooth paste.
• No need to add water while grinding, the curd is enough.
• Transfer this to a vessel and add salt.
• Mix well using your hands and allow this to ferment this for 3 hours.
• Some people don’t ferment this and straight away make the mor appam.
• Fermentation makes it even more soft.
• In a pan add 1 tbsp sesame oil.
• Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
• Saute till the dal turns golden brown and add asafoetida.
• Mix well and add this to the batter.
• Add ¼ tsp red chili powder.
• Mix well and the consistency should be like a idli batter.
• If it is thick, add thick butter milk to adjust the consistency.
• Add little oil to the paniyaram pans.
• Cover and cook it for few minutes.
• Once one side is cooked, open and flip this.
• Cook till the other side also cooks up well.
• Take out and repeat to finish.
• Serve Mor appams with kara chutney or coconut chutney.

Video

Notes

1. The mor appam batter can be kept inside the refrigerator for 2 days.

2. If you want you can add finely chopped onion and grated carrot to the Mor appams.

• In a bowl add the rice, urad dal and chana dal.
• Wash this twice and soak this for 3 hours.

• Drain the water and add ½ cup of curd to this.
• Grind this into a smooth paste.
• No need to add water while grinding, the curd is enough.

• Transfer this to a vessel and add salt.
• Mix well using your hands and allow this to ferment this for 3 hours.

• Mix well using your hands and allow this to ferment this for 3 hours.
• Some people don’t ferment this and straight away make the mor appam.
• Fermentation makes it even more soft.

• In a pan add 1 tbsp sesame oil.
• Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
• Saute till the dal turns golden brown and add asafoetida.

• Mix well and add this to the batter.
• Add ¼ tsp red chili powder.

• Mix well and the consistency should be like a idli batter.
• If it is thick, add thick butter milk to adjust the consistency.

• Add little oil to the paniyaram pans.
• Cover and cook it for few minutes.

• Once one side is cooked, open and flip this.
• Cook till the other side also cooks up well.
• Take out and repeat to finish.

• Serve Mor appams with kara chutney or coconut chutney.

1. The mor appam batter can be kept inside the refrigerator for 2 days.
2. If you want you can add finely chopped onion and grated carrot to the Mor appams.

The post Mor appam recipe appeared first on Jeyashri's Kitchen.

Butter corn pasta recipe | Easy to make butter corn pasta recipe with full video and step by step pictures.

Butter corn pasta recipe, a simple and tasty pasta recipe without the addition of any sauce. I simply love the stir-fried style pasta recipes. Many times when I run out of time to make the sauce at home, I will make some Agilo Olio pasta for kids.

I wanted to try out this for a long time. I wanted to try this using Gluten-free pasta but I was running out of stock. So used normal pasta for making this butter corn pasta recipe. In this recipe video, you can see how to cut kernels from cooked sweet corn, in an easy way without any gadgets.

The main ingredients in this recipe are sweet corn, butter, garlic, and penne pasta. However, we can add sliced mushrooms or finely cut cauliflower to this butter corn pasta. Also check out

• Agilo olio pasta
• Pasta primavera
• Spinach tomato pasta
• Sun dried tomato pasta

Butter corn pasta

• Pressure cook the corn.
• Place a wide bowl on a damp cloth.
• Inside the bowl, fold a tissue and keep it.

• Place the corn and using a sharp knife cut the kernels. This is an easy way to take out the corn kernels.
• You can use frozen corn too.

• In a pan add water and add salt and 1 tsp olive oil.
• When it starts boiling add the pasta.

• Let this boil till it cooks al dente.

• Reserve ¼ cup water and drain the excess water.

• In a pan add butter and 2 tsp olive oil.
• Add the chopped garlic and chopped spring onion whites.

• Saute till the garlic turns slightly golden color.
• Now add in the sweet corn kernels.
• Saute this for 2 minutes and add little salt.

• Now add the pepper powder, spring onion greens and red chili flakes.

• Mix well and add the reserved pasta water.
• Mix well and let this cook for a minute.

• Add the cooked pasta.

• Now add little spring onion greens and lemon juice. You can also add few basil leaves too instead of spring onion greens.

• Mix well and add the cheese. You can add parmesan cheese if you use it.

• Mix well.

Notes:

1. Adding Spring onion whites and greens are optional.
2. You can use frozen corn for making this butter corn pasta.

The post Butter corn pasta recipe appeared first on Jeyashri's Kitchen.

Karupatti coffee recipe | Palm jaggery coffee, a popular vegan coffee made with karupatti | panai vellam | palm jaggery and decoction or Instant coffee powder. Karupatti coffee in Tamil with full video.

This Karupatti kaapi is very popular in Tamilnadu, nowadays there are exclusive cafes in Tamilnadu, selling Karupatti coffee. I have tasted Karupatti coffee during my childhood days. Our neighbour aunty used to make this and share it with us. She is the one who taught me Sukku malli kaapi too.

Some people add milk to karupatti coffee but since I have tasted the vegan version during my childhood days, I wanted to post the same. If you want to add milk, you can do so, but never add hot milk as we do for our regular coffee. The milk may get curdled. Keep the karupatti coffee mixture hot and let the milk be in room temperature. Also, the milk version of karupatti coffee will be slightly watery and not thick like our regular Filter coffee.

Karupatti coffee can be served after a heavy meal. Since we are not adding milk, this will be light after a heavy breakfast. We can also enjoy this during winter or on a rainy day.

Check out our other interesting hot beverages

• Sukku malli coffee
• Masala tea
• Sulaimani tea
• Homemade Hot chocolate
• Masala milk

Karupatti coffee recipe

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Karupatti coffee recipe

Traditional Tamilnadu style coffee, made with palm jaggery and coffee powder

Course Breakfast, hot beverages

Cuisine Indian

Keyword beverages, coffee, Hot beverages

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 tbsp Karupatti | palm jaggery
• 1 tsp instant coffee powder or decoction as needed
• 2 cups water

Instructions

• In a saucepan add the karupatti and add 2 cups of water.
• Allow this to boil for 5 minutes.
• Filter the Karupatti water.
• Add 1 tsp instant coffee powder or 1 tbsp of decoction.
• Mix well and serve hot.
• Karupatti coffee is ready.

Video

Notes

1. If you want to add milk add ¼ cup of room temperature milk to this.
2.  Hot milk may curdle the coffee, so ensure the milk is not hot.
3.  Karupatti coffee is a perfect one after a heavy breakfast or on a rainy day.

The post Karupatti coffee recipe appeared first on Jeyashri's Kitchen.

Peanut chaat recipe | roasted peanut chaat| Mungfali chaat healthy snacks recipe with roasted peanuts as the main ingredient. Peanut chaat recipe with full video and step-by-step pictures.

When I posted Chana dal namkeen, one of my friends told in North India they serve this as a chaat. That time I remembered my Moong dal chaat and shared the link also with her. In Tamilnadu, we get peanut masala sundal on beaches and on the streets too. Beach pori is one of the popular street snacks and boiled peanuts are added to this. Being a huge fan of peanuts I wanted to try peanut chaat for a long time.

I actually wanted to try the chaat with masala peanuts, the one which we coat with besan and deep fry them. But this time I wanted to keep it healthy. We get the deep-colored peanuts in local markets here and I love them too. So I used it to make this Roasted peanut chaat. This is a healthy, tasty tea-time snack too. You can make the same using store-bought roasted peanuts too.

Also, check out our interesting chaat recipes

• Moong dal chaat
• Roasted phool makhana chaat
• Sweet potato chaat

Roasted peanut chaat recipe

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Roasted Peanut Chaat recipe

Healthy and tasty chaat using roasted peanuts, perfect tea time snack too

Course chaat recipes

Cuisine Indian

Keyword Chaat recipe, tea time snacks

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ½ cup raw peanuts
• 1 tsp oil
• ¼ cup finely chopped onions
• ¼ cup finely chopped tomatoes
• 1 green chili finely chopped
• ¼ tsp red chili powder
• ¼ tsp cumin powder
• ¼ tsp chaat masala
• Salt as needed
• ½ lemon juice
• Few coriander leaves

Instructions

• In a pan add oil and add the raw peanuts.
• Roast this in medium flame till it becomes crisp.
• Alternatively, you can use store bought roasted peanuts too.
• In that case the chaat is done in a jiffy.
• Transfer the roasted peanuts in a wide bowl.
• I didn’t take out the skin of the peanuts, but if you wish you can do that and then proceed.
• Add the finely chopped onions, tomato and green chili.
• Now add all the powders one by one, red chili powder, cumin powder, salt and chaat masala.
• Squeeze the lemon juice.
• Mix well evenly.
• Garnish with coriander leaves.
• Peanut chaat is ready.
• Serve immediately.

Video

Notes

1.To make this healthier, you can add finely chopped carrot, cucumber, pomegranate, and raw mango to the peanut chaat.

2. You can replace roasted peanuts with boiled peanuts too.

3. You can make this peanut chaat with store-bought masala kadalai too.

4. Dry roasted murmura | pori can also be added to this Roasted peanut chaat.

• In a pan add oil and add the raw peanuts.
• Roast this in medium flame till it becomes crisp.
• Alternatively, you can use store bought roasted peanuts too.
• In that case the chaat is done in a jiffy.

• Transfer the roasted peanuts in a wide bowl.
• I didn’t take out the skin of the peanuts, but if you wish you can do that and then proceed.

• Add the finely chopped onions, tomato and green chili.
• Now add all the powders one by one, red chili powder, cumin powder, salt and chaat masala.
• Squeeze the lemon juice.

• Mix well evenly.

• Garnish with coriander leaves.
• Peanut chaat is ready.

• Serve immediately.

1. To make this healthier, you can add finely chopped carrot, cucumber and raw mango to the peanut chaat.
2. You can replace roasted peanuts with boiled peanuts too.
3. You can make this peanut chaat with store bought masala kadalai too.
4. Dry roasted murmura | pori can also be added to this Roasted peanut chaat.

The post Peanut chaat recipe appeared first on Jeyashri's Kitchen.

Ennai kathirikai curry | Ennai kathirikkai dry curry – A popular Tamil brahmin style ennai kathirikkai stuffed with soaked dal, recipe with full video and step by step pictures.

Usually, ennai kathirikkai is made by roasting the spice powders and stuffing them inside the slit brinjals. But this one is an interesting recipe, which my mom recently learnt from our relative. She shared with me last week and it sounded super interesting, so I tried it with just 4 brinjals the next day.

I got a small pack of tiny brinjals | eggplant from the Indian store and I thought of making this Ennai kathrikai again at home. So I took the video also. We all loved it.

A few months back I learnt a tip from a cookery competition here. I was one of the judges and a team made ennai kathrikkai and I was super excited to see the masalas intact inside it and the brinjals were not split too. The tip they told was steaming it for a minute before putting this into the oil. Even while sharing the recipe, mom gave the same tip to me. Do try this paruppu stuffed ennai kathrikkai and let me know how it turned out.

Other popular Brinjal | kathrikkai | eggplant recipe from Jeyashris kitchen

• Stuffed brinjal
• Gutti vankaya koora
• Pan fried brinjal
• Ennai kathrikkai kuzhambu

Ennai kathirikai curry

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Ennai Kathirikai curry

Tiny eggplants stuffed with dal mixture and pan fried in oil

Course Lunch, Main Course

Cuisine Indian

Keyword Dry curry, Gluten free,, South Indian lunch recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 45 minutes

Total Time 1 hour 20 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 10 small brinjals
• ¼ cup chana dal
• 1 tbsp coriander seeds
• 4-5 red chilis
• 2 pinches asafoetida
• ¼ tsp turmeric powder
• Salt as needed
• 2 tbsp oil
• ½ tsp mustard seeds
• Few curry leaves

Instructions

• Soak the chana dal, coriander seeds and red chili for 45 minutes.
• Drain the water completely.
• Add turmeric powder, salt and asafoetida to this and grind this.
• Do not add water while grinding.
• The stuffing is ready.
• Wash and pat dry the brinjals.
• Slit the brinjals, do not cut this fully.
• Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
• If you have some dal mixture left, no need to worry, you can use it while making the curry.
• Arrange the brinjals in a idli steamer and steam this for a minute.
• This helps in holding the shape of the brinjals without the filling coming out.
• You can do the same for podi stuffed brinjals too.
• Do not steam this for more than a minute.
• Take this out from the steamer.
• In a pan add oil and add in the mustard seeds and curry leaves.
• Once the mustard splutters, gently place the brinjals into the pan.
• Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
• Gently mix this.
• Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
• Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
• Open and gently turn over in between.
• Keep the flame in medium – low.
• The brinjals will become soft and the dals will be cooked.
• If needed drizzle few drops of coconut oil and switch off the flame.
• You can mix this with hot rice also or enjoy with rasam sadam too.

Video

Notes

1.Choose tiny variety of brinjals for making this recipe. 2. Steaming the brinjals for a minute helps to hold the shape of the enna kathrikkai.

• Soak the chana dal, coriander seeds and red chili for 45 minutes.

• Drain the water completely.
• Add turmeric powder, salt and asafoetida to this and grind this.

• Do not add water while grinding.
• The stuffing is ready.

• Wash and pat dry the brinjals.
• Slit the brinjals, do not cut this fully.

• Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
• If you have some dal mixture left, no need to worry, you can use it while making the curry.

• Arrange the brinjals in an idli steamer and steam this for a minute.
• This helps in holding the shape of the brinjals without the filling coming out.
• You can do the same for podi stuffed brinjals too.
• Do not steam this for more than a minute.

• Take this out from the steamer.

• In a pan add oil and add in the mustard seeds and curry leaves.
• Once the mustard splutters, gently place the brinjals into the pan.
• Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.

• Gently mix this.
• Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
• Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
• Open and gently turn over in between.
• Keep the flame in medium – low.
• The brinjals will become soft and the dals will be cooked.

• If needed drizzle few drops of coconut oil and switch off the flame.
• You can mix this with hot rice also or enjoy with rasam sadam too.

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

Bisi bele bath | Karnataka style bisi bele bath recipe – A popular one-pot meal | sambar rice recipe from Karnataka. Bisi belebath recipe with full video and step-by-step pictures.

I posted Bisi bele bath masala powder recipe in Jeyashris kitchen 2 days back. I have posted my mom’s version and restaurant-style sambar sadam recipe in Jeyashris kitchen. This is the traditional Karnataka style bisi belebath recipe. Traditionally no veggies are added in this version. So I followed that same method here.

My friend who shared this recipe with me used Thai rice for making this. I love using Thai rice for making Ven pongal and sakkarai pongal. It cooks so well and the aroma is so unique too. But here i used sona masoori rice | raw rice. The sliced small onions gives a very nice taste to this one pot meal. So do not compromise on this.

If you are a fan of this kind of one pot meal, then check out this recipes

• Rasam sadam
• Kovil thayir sadam
• Chettinad urulai biryani
• Millet bisi bele bath

Bisi bele bath recipe

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Bisi bele bath recipe

Popular Karnataka style bisi bele huli anna – One pot meal

Course Dinner, Lunch

Cuisine Indian

Keyword easy lunch recipes, South Indian lunch recipes

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 3 people

Author Jeyashri suresh

Ingredients

• ½ cup raw rice
• ½ cup toor dal
• 3 cups water
• 2 cups tamarind extract from a lemon sized tamarind
• 2-3 tbsp bisi bele bath powder
• ½ cup small onions sliced
• ½ tsp turmeric powder
• Salt as needed
• 3 tbsp sesame oil
• Few curry leaves
• 2 tbsp ghee
• A handful of peanuts
• Few cashew nuts
• ½ tsp mustard seeds

Instructions

• Add the rice and toor dal in a vessel.
• Wash it well and add 3 cups of water.
• Pressure cook for 4-5 whistles.
• Once the pressure is released, take out and mash the rice well and keep it aside.
• Soak a lemon sized tamarind in hot water for 10 minutes.
• Using 2 cups water take the tamarind extract.
• In a heavy bottmed vessel | pan, add the sesame oil and when it is hot add the mustard seeds and curry leaves.
• Once the mustard splutters add the peanuts and saute till it gets nicely roasted.
• Now add the tamarind water.
• Add salt, turmeric powder and bisi bele bath powder to this.
• I added 2.5 tblsp of the powder and felt I could have added more. So add 3 tbsp of bisi bele bath powder.
• Mix well.
• Let this boil for 5-7 minutes.
• Now add the cooked and mashed rice.
• Mix well, if needed add ½ cup of boiling water to adjust the consistency.
• Roast cashew nuts in 2 tbsp of ghee and add this on the top.
• Serve hot with potato fry, veg raita or simple fried papad.
• Delicious Bisi bele bath is ready.

Video

Notes

1. Traditionally veggies are not added in Karnataka style bisi bele bath. But if you want, you can add carrot, beans, frozen peas or potato.
2. You can add veggies after the onions are suated well.
3. Bisi bele bath pairs well with Urulai roast.

• Add the rice and toor dal in a vessel.

• Wash it well and add 3 cups of water.

• Pressure cook for 4-5  whistles.

• Once the pressure is released, take out and mash the rice well and keep it aside.

• Soak a lemon sized tamarind in hot water for 10 minutes.

• Take 2 cups of tamarind extract and keep aside.

• In a heavy bottmed vessel | pan, add the sesame oil and when it is hot add the mustard seeds and curry leaves.
• Once the mustard splutters add the peanuts and saute till it gets nicely roasted.
• Add the sliced small onions and saute till translucent. You can little salt while cooking the onions.

• Now add the tamarind water.
• Add salt, turmeric powder and bisi bele bath powder to this.

• I added 2.5 tblsp of the powder and felt I could have added more. So add 3 tbsp of bisi bele bath powder.
• Mix well.

• Let this boil for 5-7 minutes.

• Now add the cooked and mashed rice.

• Mix well, if needed add ½ cup of boiling water to adjust the consistency.

• Roast cashew nuts in 2 tbsp of ghee and add this on the top.

• Serve hot with potato fry, veg raita or simple fried papad.
• Delicious Bisi bele bath is ready.

Notes:

1. Traditionally veggies are not added in Karnataka style bisi bele bath. But if you want, you can add carrot, beans, frozen peas or potato.
2. You can add veggies after the onions are suated well.
3. Bisi bele bath pairs well with Urulai roast.

The post Bisi bele bath – Karnataka style recipe appeared first on Jeyashri's Kitchen.

Bisi bele bath masala powder recipe | Karnataka style bisi bele bath powder recipe. Popular Karnataka style bisi bele bath powder recipe with full video and step-by-step pictures.

Bisi bele bath is a one-pot sambar rice from Karnataka state. I have posted my version of the Tamil Nadu style bisi bele bath recipe and also the restaurant-style Sambar sadam recipe. I have tasted Karnataka style bisi bele bhath , also called bisi bele huli annam in my friend’s places and restaurants a few times. Somehow I personally don’t like the flavor of cinnamon and cloves in sambar rice.

A few months back when we visited our friend’s house for lunch, she made this Karnataka style Bisi bele bath and I loved it very much. The flavour was very subtle and I really enjoyed it. She shared with me the recipe and finally, I tried it yesterday. It turned out very well and tasted very close to the one we had at her place.

The popular Hayagreeva maddi recipe in Jeyashris kitchen was shared by her only. Traditionally they add cloves to the masala and this recipe didn’t have cloves in it.

Also, check out

• Millet bisi bele bath
• Sambar Powder
• Gojju avalakki recipe

Bisi bele bath masala powder

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Bisi bele bath powder

Popular, Karnataka style Bisi bele bath powder

Course Condiment

Cuisine Indian

Keyword homemade, podi recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 0.5 cup

Author Jeyashri suresh

Ingredients

• ¼ cup chana dal
• ¼ cup dhaniya
• 1 tsp pepper
• 2 tsp vendhayam | fenugreek seeds
• 4 cloves
• 8 kashmiri red chilis
• 7 red chilis
• 1 small piece cinnamon
• 1 tsp poppy seeds
• 3 tbsp kopra | dry coconut

Instructions

• In a pan add all the ingredients, except the poppy seeds and kopra.
• Dry roast this in a medium low flame, till the ingredients are almost nicely roasted.
• Now add the poppy seeds and kopra to this.
• Do not use fresh coconut.
• Roast this for a minute and switch off the flame.
• Allow this to cool completely and transfer to a mixie jar.
• Grind this into a fine powder.
• Transfer to an airtight container and store this for 1-2 month in room temperature.

Video

Notes

1. You can add 4 cloves along with cinnamon and traditionally it is added in the bisi bele bath powder.
2. Apart from adding this powder to bisi bele bath, you can add this for making brinjal curry, capsicum curry and also for Khara bhath.

• In  a pan add all the ingredients, except the poppy seeds and kopra.

• Dry roast this in a medium low flame, till the ingredients are almost nicely roasted.

• Now add the poppy seeds and kopra to this.
• Do not use fresh coconut.

• Roast this for a minute and switch off the flame.
• Allow this to cool completely and transfer to a mixie jar.

• Grind this into a fine powder.
• Transfer to an airtight container and store this for 1-2 month in room temperature.

Notes:

1. You can add 4 cloves along with cinnamon and traditionally it is added in the bisi bele bath powder.
2. Apart from adding this powder to bisi bele bath, you can add this for making brinjal curry, capsicum curry and also for Khara bhath.  

The post Bisi bele bath masala powder appeared first on Jeyashri's Kitchen.