Appalam Vatha kuzhambu- South Indian tamarind-based, no onion no garlic gravy with papads. Recipe with full video and step-by-step pictures.

Vathakuzhambu is a very popular South Indian gravy, especially in Tamil Brahmin cuisine. Traditionally dried sundakkai or manthakali vathal for making vatha kuzhambu. We also use veggies like Drumstick, brinjal, small onions, okra, and capsicum for making vatha kuzhambu. This one is made using urad dal appalam. I have fond memories of having appalam vatha kuzhambu in my paati’s home.

She used to make this traditionally in Kalchatti (soapstone vessel) and it enhances the taste to a different level. We use urad dal papad, the traditional South Indian papad, and not the pepper papad which is used in North Indian cuisine.

This pairs well with plain rice and any kootu or potato fry. When you are running out of veggies and do not have any stock of vathals at home, you can use appalam and make this vathakuzhambu.

Also check out, the most popular Chinna vengaya vathakuzhambu recipe, Milagu kuzhambu and Kalyana vatha kuzhambu,

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Appalam Vatha kuzhambu

South Indian tamarind- based no onion no garlic gravy with papads

Course Lunch, Main Course

Cuisine South Indian

Keyword no onion garlic recipes, South indian gravy

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• A small lemon-sized tamarind
• 2 cups of water
• 2 tbsp sesame oil
• ½ tsp mustard seeds
• ½ tsp venthayam methi seeds
• 1 tsp toor dal
• 3 small urad dal appalam
• 4 tsp sambar powder
• Salt as needed
• Curry leaves few
• 1 tsp jaggery
• A pinch of asafoetida

Instructions

• Soak tamarind in ½ cup of hot water for 10 minutes.
• Extract juice by adding 1.5 cups of water.
• Cut the papad into bite-size pieces using kitchen scissors.
• In a pan add 1 tbsp of sesame oil, and once it is hot, add the mustard seeds, toor dal, venthayam and toor dal.
• Once the mustard seeds splutter and the dal turns golden brown, add the cut appalams | papad.
• Always use the South Indian urad dal papad for making this appalam vatha kuzhambu.
• Saute in a medium flame till all parts of the appalam get fried well.
• Now add the tamarind water to this.
• Add sambar powder, turmeric powder, salt, jaggery, and asafoetida.
• As the appalam has salt in it, add a little lesser than normal.
• Mix well and let this boil for around 12 minutes on a medium flame.
• Once the consistency of the kuzhambu is reached switch off the flame.
• Add 1 tbsp of sesame oil on the top.
• This enhances the taste of the kuzhambu, so do not skip this.
• Appalam vatha kuzhambu is ready to serve.
• If you have time, allow the kuzhambu to rest for 2-3 hours before serving.

Notes

Notes:
1. Appalam vatha kuzhambu pairs well with plain hot rice and curd rice too.

2. Take little care while adding salt, as there is enough salt in the appalam.

3. Appalam vatha kuzhambu stays good in the refrigerator for 3 days.

• Soak tamarind in ½ cup of hot water for 10 minutes.

• Extract juice by adding 1.5 cups of water.

• Cut the papad into bite-size pieces using kitchen scissors.
• In a pan add 1 tbsp of sesame oil, and once it is hot, add the mustard seeds, toor dal, venthayam, and toor dal.

• Once the mustard seeds splutter and the dal turns golden brown, add the cut appalams | papad.
• Always use the South Indian urad dal papad for making this appalam vatha kuzhambu.
• Saute in a medium flame till the all parts of the appalam gets fried well.

• Now add the tamarind water to this.
• Add the sambar powder, turmeric powder, salt, jaggery, and asafoetida.
• As the appalam has salt in it, add a little lesser than normal.

• Mix well and let this boil for around  12 minutes on a medium flame.

• Once the consistency of the kuzhambu is reached switch off the flame.

• Add 1 tbsp of sesame oil on the top.
• This enhances the taste of the kuzhambu, so do not skip this.
• Appalam vatha kuzhambu is ready to serve.

• If you have time, allow the kuzhambu to rest for 2-3 hours before serving.

Notes:

1. Appalam vatha kuzhambu pairs well with plain hot rice and curd rice too.
2. Take little care while adding salt, as there is enough salt in the appalam.
3. Appalam vatha kuzhambu stays good in the refrigerator for 3 days.

The post Appalam vatha kuzhambu appeared first on Jeyashri's Kitchen.

Pineapple rasam recipe- South Indian rasam recipe with full video and step-by-step pictures.

I heard the term pineapple rasam for the first time when I was in my college. One of my friends who regularly eat at the canteen used to tell us, that in his canteen they serve pineapple rasam. I have always seen my amma and paati make rasam using tomatoes. This sounded new and interesting.

After moving to Singapore, one day one of our friend’s mom invited us for lunch. She made this Pineapple rasam. I tasted that for the first time and it was too yummy. I asked her for the recipe and she shared it with us. I slightly altered it to suit my taste buds and it tasted very nice. Everyone at home loved it. I highly recommend you try this pineapple rasam.

Also check out strawberry rasam, orange rasam, Nellikai rasam, Ginger lemon rasam

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Pineapple rasam recipe

South Indian rasam recipe using fresh pineapple

Course Accompaniments, Lunch, Main Course

Cuisine South Indian

Keyword Soup recipes, South indian gravy, South Indian rasam recipes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 5

Author Jeyashri suresh

Ingredients

• 3 tbsp pineapple chunks
• 2 finely chopped tomato
• 2 tbsp cooked dal
• 1.5 tsp rasam powder you can use sambar podi also
• 1 cup of water
• ½ tsp turmeric powder
• Salt as needed
• 2 pinches asafoetida
• 1 tsp ghee
• ½ tsp mustard seeds
• Few chopped coriander leaves
• Few chopped curry leaves

To grind

• 3 tbsp pineapple chunks
• 1 green chili
• 1 small piece ginger
• 2 cups water

Instructions

• In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, a small piece of ginger into a fine paste.
• Transfer this to a bowl and add 2 tbsp of cooked dal.
• Add 2 cups of water to this and mix everything well.
• Keep this dal water aside.
• In a sauce pan add finely chopped pineapple chunks (3 tbsp), tomatoes and add 1 cup of water.
• Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida and salt.
• Let this boil for 5-7 minutes.
• Now add the dal water to this.
• Add finely chopped coriander leaves and curry leaves.
• Let the rasam froths up.
• Do not allow this boil.
• Once it froths up switch off the flame.
• In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
• Once it splutters add this to the rasam.
• Pineapple rasam is ready.
• Serve with hot rice and any vegetable of your choice.

Notes

1. If the pineapple is very sweet, you can add 1 tbsp of lemon after switching off the flame.

2. Pineapple rasam can be served as a soup.

• In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, and a small piece of ginger into a fine paste.

• Transfer this to a bowl and add 2 tbsp of cooked dal.
• Add 2 cups of water to this and mix everything well.
• Keep this dal water aside.

• In a saucepan add finely chopped pineapple chunks (3 tbsp), tomatoes, and add 1 cup of water.
• Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida, and salt.

• Let this boil for 5-7 minutes.
• Now add the dal water to this.
• Add finely chopped coriander leaves and curry leaves.
• Let the rasam froths up.

• Do not allow this boil.
• Once it froths up switch off the flame.

• In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
• Once it splutters add this to the rasam.
• Pineapple rasam is ready.

• Serve with hot rice and any vegetable of your choice.

Notes:

1. If the pineapple is very sweet, you can add 1 tbsp of lemon after switching off the flame.
2. Canned pineapple does not work for this.
3. Pineapple rasam can be served as soup.

The post Pineapple rasam recipe appeared first on Jeyashri's Kitchen.

Peas chapati recipe | Matar chapati recipe – Protein-rich peas chapati recipe with full video and step-by-step pictures.

We usually make peas paratha by stuffing the peas masala inside the dough. I wanted to try this like chapati. As matar is in the season I wanted to make this post, but I used frozen peas in this recipe. You can use fresh peas also. Matar or peas is very rich in protein. But I have seen many people doesn’t like peas. This is one of the best ways of adding peas to their food.

I have posted a South Indian Peas Idli recipe by grinding peas. Jeyashri’s kitchen has a wide range of peas recipes. I love green peas very much and love the addition of them in pulaos and sabzis.

Also, check out our collection of green peas recipes.

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Peas chapathi recipe

Protein rich matar chapati recipe

Course Breakfast, Breakfast | Dinner

Cuisine Indian

Keyword North indian recipe, Paratha recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 7 chapatis

Author Jeyashri suresh

Ingredients

• 1 cup atta | whole wheat flour
• ½ tsp salt
• 1 tsp ajwain | omam
• 1 tsp oil
• Oil |ghee to cook the chapatis

To grind

• ½ cup frozen peas you can use fresh peas also
• 1 small portion coriander leaves
• 2 green chili
• ½ tsp turmeric powder
• ¼ tsp chaat masala
• 2 tbsp water

Instructions

• In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder and chaat masala.
• Grind this into a fine paste by adding 2-3 tbsp of water.
• You can add a small piece of ginger also while grinding.
• Adding turmeric powder brings out a vibrant green color in the peas chapathi.
• I used frozen peas, just thawed it for 15 minutes and used it. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
• In a wide bowl add atta, salt and ajwain.
• Now add the ground peas puree.
• Mix well and knead this into a pliable soft dough.
• Add 1 tsp of oil and gently spread this on the dough.
• Keep this covered for 10 minutes.
• Make equal lemon sized balls.
• Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.
• Gently roll this into thin chapathis.
• Transfer this gently to a hot pan.
• Cook on both sides and brush with little ghee or oil.
• Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
• Delicious peas chapathi is ready.
• I served this with spicy pomegranate raita.
• You can serve with any side dish of your choice.

Notes

Notes:
1. I used frozen peas, if you want you can use fresh peas. In that case, cook it for 2 whistles and drain the water.

2. You can use blanched spinach along with the peas while grinding.

3. Peas chapathi stays good for lunch box too.

• In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder, and chaat masala.
• Grind this into a fine paste by adding 2-3 tbsp of water.
• You can add a small piece of ginger also while grinding.
• Adding turmeric powder brings out a vibrant green color in the peas chapathi.

• I used frozen peas, just thawed them for 15 minutes, and used them. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
• In a wide bowl add atta, salt, and ajwain.
• Now add the ground peas puree.

• Mix well and knead this into a pliable soft dough.
• Add 1 tsp of oil and gently spread this on the dough.
• Keep this covered for 10 minutes.

• Make equal lemon-sized balls.

• Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.

• Gently roll this into thin chapatis.

• Transfer this gently to a hot pan.
• Cook on both sides and brush with little ghee or oil.

• Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
• Delicious peas chapati is ready.

• I served this with spicy pomegranate raita.
• You can serve it with any side dish of your choice.

The post Peas chapati recipe appeared first on Jeyashri's Kitchen.

Millet Veg biryani recipe – One pot pressure cooker millet vegetable biryani recipe – Biryani recipe with full video and step-by-step pictures.

We usually make biryani using Basmati rice, seeraga samba rice or sometimes using ponni parboiled rice too. I have tried biryani using Millet a few times. Also, I posted that recipe in my Millet cookbook too. As 2023 is announced as the International year of Millets by the UN I wanted to more Millet recipes in Jeyashris kitchen.

For making Vegetable biryani I used Barnyard millet | Kuthuraivali in Tamil, Sanwa in Hindi is very rich in iron and has lots of health benefits. For making biryani this barnyard and kodo millet works out very well. Even Proso millet and foxtail millet work out well for Biryani. Do not use Ragi, jowar, or Bajra for making this Millet Biryani.

Also, check out my other millet recipes Millet bisibelebath, Millet Veg pulao, millet tomato bath, Millet curd rice

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Millet Veg biryani recipe

One pot millet vegetable biryani recipe in pressure cooker

Course Lunch

Cuisine Indian, South Indian

Keyword millet recipes, one pot meal

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup Millet I used Barnyard millet
• ½ cup mixed vegetables I used beans, carrot and peas
• 1 tbsp oil
• 1 tsp ghee
• 1 bay leaf
• 1 green chili
• 1 onion finely chopped
• 1 tomato finely chopped
• 1 cup water
• ½ tsp turmeric powder
• Salt as needed
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped mint leaves

To grind

• 6 garlic cloves
• 1 small piece ginger
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ portion onion
• 1 tsp fennel seeds
• 1 small kalpaasi
• 2-3 tbsp water to grind

Instructions

• Wash the millet thrice and add 1 cup of water to this and soak for 10 minutes.
• In a mixie jar add 6 garlic cloves, 1 small ginger, 1 tsp red chili powder, 1 tsp coriander powder, ¼ portion onion, 1 tsp fennel seeds and 1 small kalpasi.
• Add 2-3 tbsp of water and grind this into smooth paste.
• In a pressure cooker add 1 tbsp of oil and 1 tsp of ghee.
• Add 1 slit green and 1 bay leaf.
• Now add 1 finely chopped onions.
• Saute till translucent.
• Add 1 finely chopped tomatoes.
• Now cook this for a minute.
• Add the ground paste to this and cook for a minute.
• Add the mixed vegetables to this. I added carrot, beans and peas.
• Always chop the veggies small for millet biryani. So that it will combine well with Millets.
• Now add the soaked millet with water.
• Add salt and turmeric powder.
• Combine well and cover the lid.
• Pressure cook for one whistle and simmer for 7 minutes.
• Switch off the stove.
• Once the pressure is released naturally, open the cooker.
• Gently fluff the millets from the sides.
• Garnish with coriander leaves.
• Millet Vegetable Biryani is ready to serve.
• Serve with any raita of your choice.

Video

Notes

Notes:
1. You can use Kodo millet or proso millet or foxtail millet for making the Millet biryani.

2. Ragi, Bajra or jowar won’t suit for making Biryani. 

3. I prefer 1:1 (millet: water) for making Millet biryani. You can add 1.25 cups of water for 1 cup of millet too.

• Wash the millet thrice and add 1 cup of water to this and soak for 10 minutes.

• In a mixie jar add 6 garlic cloves, 1 small ginger, 1 tsp red chili powder, 1 tsp coriander powder, ¼ portion onion, 1 tsp fennel seeds, and 1 small kalpasi.

• Add 2-3 tbsp of water and grind this into a smooth paste.

• In a pressure cooker add 1 tbsp of oil and 1 tsp of ghee.
• Add 1 slit green and 1 bay leaf.

• Now add 1 finely chopped onion.
• Saute till translucent.

• Add 1 finely chopped tomato.
• Now cook this for a minute.

• Add the ground paste to this and cook for a minute.

• Add the mixed vegetables to this. I added carrots, beans, and peas.
• Always chop the veggies small for millet biryani. So that it will combine well with Millet.

• Now add the soaked millet with water.
• Add salt and turmeric powder.
• Combine well and cover the lid.

• Pressure cook for one whistle and simmer for 7 minutes.
• Switch off the stove.

• Once the pressure is released naturally, open the cooker.
• Gently fluff the millet from the sides.
• Garnish with coriander leaves.

• Millet Vegetable Biryani is ready to serve.
• Serve with any raita of your choice.

Notes:

1. You  can use Kodo millet or proso millet or foxtail millet for making the Millet biryani.
2. Ragi, Bajra or jowar won’t suit for making Biryani
3. I prefer 1:1 (millet: water) for making Millet biryani. You can add 1.25 cups of water for 1 cup of millet too.

The post Millet Veg biryani recipe appeared first on Jeyashri's Kitchen.

Strawberry rasam recipe – An interesting South Indian rasam recipe using fresh strawberries, recipe with full video and step-by-step pictures.

Rasam is a very staple dish in South Indian cuisine. We make many varieties of rasam and I have posted a lot of rasam varieties in Jeyashris kitchen. Adding fruit | and fruit juice to rasam is an interesting one. Usually, we make lemon rasam or Pineapple rasam. I have tried Orange rasam recipe too.

A few years back when I did a cookery demo in London, I made this rasam for the guests who came for the show. We went for strawberry picking the previous day and ended up in picking a lot of strawberries. I made strawberry rasam and strawberry ice cream out of the extra strawberries we plucked from the farm. It was a super hit among the guests. When I saw a bunch of fresh strawberries in the market yesterday, I picked up a bunch to try out the strawberry rasam.

I slightly made it in a different style without the addition of dal water. It turned out super yum and tasted very well with hot rice. If you get fresh strawberries in your place, do try this delicious Strawberry rasam.

Also check out, ginger lemon rasam, pineapple rasam, Orange rasam, Mysore rasam, Vethalai rasam

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Strawberry rasam recipe

South Indian rasam recipe using strawberry

Course Dinner, Lunch, Main Course, Soup

Cuisine Indian, South Indian

Keyword South indian gravy, South Indian rasam recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 15 small strawberries
• 1 tomato
• 1 cup thin tamarind extract
• 2 tsp rasam powder
• 2 tsp oil
• 2 green chili slit
• 2 red chilis
• 5 crushed garlic cloves optional
• ½ tsp turmeric powder
• Salt as needed
• 1and 1/2 cup water
• Few Coriander leaves
• Few curry leaves
• 2 pinches Asafoetida
• 1 tsp ghee
• ½ tsp mustard seeds
• 1 tsp cumin seeds

Instructions

• Soak a tiny gooseberry sized tamarind in 1 cup of hot water for 10 minutes and extract the tamarind juice.
• Into a mixie jar add washed strawberry and tomato.
• Blend this into a smooth puree.
• In a pan add 2 tsp of oil and add the green chili, red chili and crushed garlic.
• Saute for 1-2 minutes in medium flame. Add asafoetida to this.
• Now add the tamarind extract and add 2 tsp of rasam powder, ½ tsp turmeric powder and salt.
• Let this boil for 5 minutes.
• Now add the strawberry and tomato puree. You can use a strainer and strain this puree and add if you prefer that way.
• Add 1.5 cups of water to the pan. I poured water to the mixie jar and added.
• Keep the flame in medium-low.
• Mix it gently, in 5 minutes, you will see the rasam frothing up from the sides.
• Add the curry leaves and finely chopped coriander leaves.
• Once the rasam nicely froths up and about to boil, switch off the flame.
• Add 1 tsp of ghee in a small pan.
• Once it is hot add the mustard seeds and cumin seeds.
• Once the mustard seeds starts spluttering, switch off the flame and transfer this to the rasam.
• Serve with hot rasam.
• You can drink this as a soup too.

Notes

Notes:
1. If the strawberries are very sour add 1 tsp of jaggery towards the end and reduce the tamarind juice.

2. You can add sambar powder instead of rasam powder. In that case, add ½ tsp of coarsely ground pepper powder after adding the strawberry tomato puree.

3. Strawberry rasam pairs well with hot rice and a simple poriyal.

• Soak a tiny gooseberry-sized tamarind in 1 cup of hot water for 10 minutes and extract the tamarind juice.

• Into a mixie jar add washed strawberry and tomato.
• Take out the green leafy part of the strawberry.

• Blend this into a smooth puree.

• In a pan add 2 tsp of oil and add the green chili, red chili and crushed garlic.
• Saute for 1-2 minutes in medium flame. Add asafoetida to this.

• Now add the tamarind extract and add 2 tsp of rasam powder, ½ tsp turmeric powder, and salt.

• Let this boil for 5 minutes.

• Now add the strawberry and tomato puree. You can use a strainer and strain this puree and add it if you prefer that way.
• Add 1.5 cups of water to the pan. I poured water into the mixie jar and added it.
• Keep the flame at medium-low.

• Mix it gently, and in 5 minutes, you will see the rasam frothing up from the sides.
• Add the curry leaves and finely chopped coriander leaves.
• Once the rasam nicely froths up and is about to boil, switch it off.

• Add 1 tsp of ghee to a small pan.
• Once it is hot add the mustard seeds and cumin seeds.
• Once the mustard seeds start spluttering, switch off the flame and transfer this to the rasam.

• Serve with hot rasam.
• You can drink this as soup too.

1. If the strawberries are very sour add 1 tsp of jaggery towards the end and reduce the tamarind juice.
2. You can add sambar powder instead of rasam powder. In that case, add ½ tsp of coarsely ground pepper powder after adding the strawberry tomato puree.
3. Strawberry rasam pairs well with hot rice and a simple poriyal.

The post Strawberry rasam recipe appeared first on Jeyashri's Kitchen.

Mixed veg kurma recipe | Vegetable kurma recipe – A classic South Indian style kurma recipe with short video and step-by-step pictures.

Kurma is a typical South Indian side dish served with chapati, parotta, idiyappam, and sometimes with dosai too. We make different varieties of kurma in our home. Every house has its own version of kurma. There are no hard and fast rules for making this. The key ingredient is fennel seeds, garlic, and coconut. Some add roasted gram or poppy seeds | gasa gasa while some add cashew nuts to give thickness to this vegetable kurma.

During my childhood days, chapati is rare at home. Mostly Idli, dosa, and upma are staples at home. But whenever amma makes chapati she makes this veg kurma as a side dish. I have posted many varieties of kurma recipes in Jeyashris kitchen.

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Mixed veg kurma recipe

South Indian vegetable kurma

Course Dinner, Lunch, Main Course

Cuisine Indian, South Indian

Keyword side dish for roti, South indian gravy

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1.5 cups mixed veggies I used beans, carrot, peas and potato
• 3 tsp oil
• 2 green chili slit
• ½ tsp fennel seeds
• Few curry leaves
• 1 onion thinly sliced
• 1 tomato finely chopped
• Water as needed
• Salt to taste

To grind

• 3 tbsp coconut
• 1 tbsp roasted gram dal | pottukadalai
• 1-2 green chili
• 4-5 cashew nuts optional
• 3-4 cloves garlic
• 1 tsp fennel seeds | sombu

Instructions

• Grind 3 tbsp of coconut, 1 tbsp roasted gram, 1-2 green chili, 3 cloves garlic, 1 tsp fennel seeds, few cashews (if using) into a fine paste, by adding little water.
• Keep this aside.
• In a pan add 3 tsp of oil and add ½ tsp fennel seeds, few curry leaves and 2 slit green chili.
• Saute for a minute and add the thinly sliced onions.
• Cook till the onions becomes translucent.
• Now add the finely chopped tomatoes to this.
• Cook for a minute and add little water, mash it with the back of the ladle.
• Cook for a minute and add the mixed veggies. I used carrot, beans, fresh peas and potato.
• Add 1.5 cups of water and add little salt.
• Mix well and let this cook till the vegetables becomes soft.
• It took 10-12 minutes in medium flame for the veggies to get cooked completely.
• Now add the ground coconut paste to this.
• Mix well and add little water to adjust the consistency.
• Check for salt.
• Let this boil for 2 minutes.
• Switch off and garnish with coriander leaves.
• Veg kurma is ready.
• Serve with parotta, chapati or with kuska too.

Notes

Notes:
1. You can add cauliflower, turnip, and chayote (chow chow) to the kurma.

2. The entire process can be made in a pressure cooker. If making in a pressure cooker, give 1-2 whistles.

3. Vegetable kurma pairs well with dosai too.

• Grind 3 tbsp of coconut, 1 tbsp roasted gram, 1-2 green chili, 3 cloves garlic, 1 tsp fennel seeds, few cashews (if using) into a fine paste, by adding little water.
• Keep this aside.

• In a pan add 3 tsp of oil and add ½ tsp fennel seeds, few curry leaves and 2 slit green chili.
• Saute for a minute and add the thinly sliced onions.
• Cook till the onions becomes translucent.

• Now add the finely chopped tomatoes to this.
• Cook for a minute and add little water, mash it with the back of the ladle.

• Cook for a minute and add the mixed veggies. I used carrot, beans, fresh peas and potato.
• Add 1.5 cups of water and add little salt.

• Mix well and let this cook till the vegetables becomes soft.
• It took 10-12 minutes in medium flame for the veggies to get cooked completely.

• Now add the ground coconut paste to this.
• Mix well and add little water to adjust the consistency.
• Check for salt.

• Let this boil for 2 minutes.
• Switch off and garnish with coriander leaves.

• Veg kurma is ready.
• Serve with parotta, chapati, idiyappam or with kuska too.

Notes:

1. You can add cauliflower, turnip and chayote (chow chow) in the kurma.
2. The entire process can be made in a pressure cooker. If making in pressure cooker, give 1-2 whistles.
3. Vegetable kurma pairs well with dosai too.

The post Mixed veg kurma recipe appeared first on Jeyashri's Kitchen.

Veg Pizza sandwich – Pizza sandwich recipe with full video and step-by-step pictures.

Pizza sandwich is an easy kid-friendly snack | lunch box recipe, made using easily available ingredients. Sandwiches are loved by both of my kids at home. I usually make sandwiches for their lunch box or for weekend breakfast. Whenever the kid’s version is made, cheese is mandatory in that. I have posted a lot of sandwich recipes in Jeyashris kitchen.

In this recipe, I used colored capsicum, tomato, sweet corn, and olives. Also, I used whole wheat bread to make this bread pizza sandwich. I didn’t use any pasta sauce | pizza sauce in this recipe instead used a combo of tomato ketchup and chili sauce. I have tried this combo in my Tandoori Paneer pizza recipe and it is a super hit.

Also check out, the Mediterranean sandwich recipe, sprouts sandwich, capsicum sandwich, Veg tawa sandwich

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Veg Pizza sandwich recipe

Easy kids friendly pizza sandwich recipe

Course Breakfast, Dinner, Snack, tiffin,

Cuisine Global

Keyword Kids friendly snacks, sandwich recipes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• 4 slices bread I used whole wheat bread
• 3 tbsp chopped capsicum
• 2 tbsp blanched sweet corn
• 4 cherry tomatoes halved or ½ tomato chopped
• 2 olives optional
• ½ tsp oregano flakes
• 1 tsp chili flakes
• A pinch of salt
• 1 tbsp tomato ketchup
• 1 tbsp chili sauce
• 1-2 tsp Butter
• 2-3 tbsp grated cheese

Instructions

• In a bowl add the finely chopped capsicum, halved cherry tomatoes, roundly sliced olives(if using) and blanched sweet corn.
• I used frozen sweet corn and I put that in hot water for 2 minutes and drained the water and used.
• You can microwave it for 2 minutes also. If using fresh sweet corn, cook it well and then add.
• Add oregano flakes, chili flakes and a pinch of salt. Mix well.
• In a bowl, mix the chili sauce and tomato ketchup well. If you have pizza sauce add that instead of this ketchup and chili sauce.
• Take a slice of bread, spread one side with the sauce.
• Place the mixed veggie mix on it.
• Sprinkle 1-1.5 tbsp of grated mozzarella cheese on the top.
• Cover this with another slice of bread. I used whole wheat sandwich bread.
• Add 1 tsp of butter in a tawa. I use a grilled tawa.
• If you have sandwich maker, you can go ahead and cook this in that.
• Place the sandwich on the tawa.
• Cook in medium-low flame until the cheese melts.
• Flip and cook till it gets golden brown on both sides.
• If needed add little butter.
• Repeat this for another set.
• Cut this and serve hot.
• Pizza sandwich is ready.
• This is a perfect snack for kids, you can make this when they come back from school or prepare it for lunch box too.

Notes

Notes:
1. You can add finely chopped onions to the veggie mix.

2. If using pizza sauce or pasta sauce, omit the oregano flakes.

3. Do not add much salt, as the sauce has salt in it.

4. Pizza sandwich is a perfect party starter too.

• In a bowl add the finely chopped capsicum, halved cherry tomatoes, roundly sliced olives(if using), and blanched sweet corn.
• I used frozen sweet corn and I put that in hot water for 2 minutes and drained the water and used it.
• You can microwave it for 2 minutes also. If using fresh sweet corn, cook it well and then add.
• Add oregano flakes, chili flakes, and a pinch of salt. Mix well.

• In a bowl, mix the chili sauce and tomato ketchup well. If you have pizza sauce add that instead of this ketchup and chili sauce.

• Take a slice of bread, and spread one side with the sauce.
• Place the mixed veggie mix on it.

• Sprinkle 1-1.5 tbsp of grated mozzarella cheese on the top.

• Cover this with another slice of bread. I used whole wheat sandwich bread.
• Add 1 tsp of butter in a tawa. I use a grilled tawa.
• If you have a sandwich maker, you can go ahead and cook this in that.
• Place the sandwich on the tawa.

• Cook in medium-low flame until the cheese melts.
• Flip and cook till it gets golden brown on both sides.

• If needed add little butter.
• Repeat this for another set.
• Cut this and serve hot.

• The pizza sandwich is ready.
• This is a perfect snack for kids, you can make this when they come back from school or prepare it for lunch box too.

1. You can add finely chopped onions to the veggie mix.
2. If using pizza sauce or pasta sauce, omit the oregano flakes.
3. Do not add much salt, as the sauces have salt in them.
4. Pizza sandwich is a perfect party starter too.

The post Veg Pizza sandwich appeared first on Jeyashri's Kitchen.

Millet Vegetable soup, a healthy vegetable soup recipe using Indian Millet. Millet Vegetable soup recipe with full video and step-by-step pictures.

This is a one-pot healthy soup recipe using millet. Soups are very much loved by everyone at home. I wanted to incorporate millet into the everyday meal. Usually, we add corn flour as a thickener in making soups. Here we are adding Indian millet, this not only gives the thickness but also makes it very healthy.

What Millet works well for Soups?

Kodo millet, Little millet, Barnyard millet, foxtail millet, and Proso millet work well for soups. You can use millet flour in the last if you don’t get whole millet. I have tried Ragi flour in a vegetable soup and posted it in the blog too.

Recently I did a cookery Demo in Hongkong, themed millet recipes, to promote the goodness of Indian millet among the local people. The event was organised by Indian Embassy. I will share the recipe for the 2 dishes which I showcased at that event.

Also check out, the complete collection of Millet recipes from Jeyashris kitchen.

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Millet vegetable soup recipe

Healthy millet vegetable soup recipe

Course Soup

Cuisine Indian

Keyword millet recipes, Soup recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup veggies*
• 3 tbsp millet I used little millet
• 5 cloves of garlic
• 1 tsp butter
• 2-3 cups of water
• Salt to taste
• Pepper powder to taste
• *I used carrot beans and peas

Instructions

• In a pan or pressure cooker, add the butter and add the garlic cloves.
• If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
• Saute the garlic for 2 minutes and add the chopped veggies.
• Wash the millet and keep it. I used little millet, you can use any millet of your choice.
• Saute for a minute and add the washed millet.
• Add 1 cup of water to this.
• I transferred this to a pressure cooker and cooked for 2 whistles.
• Once the pressure cooker got released, take out and allow this cool completely.
• If you used bay leaf, discard the by leaf.
• Grind this into a smooth paste.
• Add 1-2 cups of water to adjust the consistency.
• Transfer this to a pan.
• Add salt and pepper to this.
• Allow this to boil for a minute.
• Healthy Millet soup is ready.
• Serve hot.

Notes

1. You can use broccoli, cauliflower, pumpkin (white and yellow), and turnip in this soup.

 

2. If you don’t get Indian millet in your place, use quinoa, Oats instead of Millet.

 

3. You can use any variety of millet (kodo millet, proso millet, barnyard millet ) for making this millet vegetable soup.

• In a pan or pressure cooker, add the butter and add garlic cloves.
• If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
• Saute the garlic for 2 minutes.

• Now add the chopped veggies.

• Wash the millet and keep it. I used little millet, you can use any millet of your choice.

• Saute for a minute and add the washed millet.
• Add 1 cup of water to this.

• I transferred this to a pressure cooker and cooked for 2 whistles.
• Once the pressure cooker got released, take it out and allow it this cool completely.
• If you used bay leaf, discard the bay leaf.

• Grind this into a smooth paste.
• Add 1-2 cups of water to adjust the consistency.
• Transfer this to a pan.

• Add salt and pepper to this.
• Allow this to boil for a minute.
• Healthy Millet soup is ready.

• Serve hot.

1. You can use broccoli, cauliflower, pumpkin(both white and yellow), and turnip in this soup.
2. If you don’t get Indian millet in your place, use quinoa instead of Millet.
3. You can use any variety of millet (kodo millet, proso millet, barnyard millet ) for making this millet vegetable soup.

The post Millet Vegetable soup appeared first on Jeyashri's Kitchen.

Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

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Rajma masala

No onion no garlic no tomato Rajma masala recipe

Course Main Course

Cuisine Indian

Keyword no onion garlic recipes, North indian recipe, side dish for roti

Prep Time 10 minutes

Cook Time 1 hour

Soaking time 10 hours

Total Time 11 hours 10 minutes

Author Jeyashri suresh

Ingredients

• 1 cup dried rajma
• 3 tsp ghee
• 1 tsp grated ginger
• 2 tsp red chili powder
• Salt to taste

Instructions

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for tummy as well.
• Next day drain the water and add this to the pressure cooker.
• Add 2cups of water to this.
• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.
• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.
• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.
• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Video

Notes

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.

2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.

3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.

Butter beans pulao recipe adapted from Andhra style Pachi mirchi pulao. Spicy Butter beans pulao recipe with full video and step-by-step pictures.

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it.

Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it. We love it more in the Vegetable Pulao | biryani. I used to get this in Singapore too, where I lived for 12 years. But after moving to Hongkong, I have never seen this in the Indian shop or local market. This year during my India visit, I happened to see this in the local market in Chennai and got a bunch of it and peeled it, and brought it home.

Also, when I visited Hyderabad this time, I happened to see the Pachamirchi pulao (green chili pulao) on a restaurant menu, so wanted to try a spicy version of the butter beans pulao. I have added curd in the pulao, so that it will balance the spiciness. Also, the addition of ghee neutralizes the spiciness. But still, this is a spicier version of the pulao. So reduce the chilis as per your taste.

Also check out, Veg brinji sadam, Kala chana pulao, Cashew pulao, Cabbage peas pulao

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Butter beans pulao recipe

Spicy butter beans pulao, one pot pulao recipe

Course Lunch, Main Course

Cuisine Indian

Keyword Andhra style recipes,, pulao recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 15 minutes

Total Time 50 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup butter beans use green peas if you don’t get
• 1 cup basmati rice
• 1.25 cups of water
• 1 tbsp oil
• 1 tsp oil
• 1 tbsp curd | yogurt
• Salt as needed
• 2 thinly sliced onions

To grind

• 4-5 green chili
• 3 garlic cloves
• 1 tsp fennel seeds
• 1 small piece kal paasi | stone flower
• Few mint leaves
• Few coriander leaves

Instructions

• Wash and soak the basmati rice in 1.25 cups of water for 20 minutes.
• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, 1 small piece stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.
• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.
• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.
• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace it with peas or cooked chana.
• Now add the washed and soaked basmati rice.
• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own.
• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.
• Serve with any raita of your choice.

Video

Notes

1. Alter the spiciness according to your preference.

2. If you don’t get butter beans at your place, use green peas of cooked chana too.

3. Butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao.

• Wash and soak the basmati rice in 1.25 cups of water for 15 minutes.

• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, and 1 small piece of stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.

• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.

• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.

• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace them with peas or cooked chana.
• Now add the washed and soaked basmati rice.

• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own

• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.

• Serve with any raita of your choice.

1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. The butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao

The post Butter beans pulao recipe appeared first on Jeyashri's Kitchen.

Paruppu  thogayal recipe | Paruppu thuvaiyal is a traditional recipe made using toor dal and black pepper as main ingredients, a recipe given with step-by-step pictures. Paruppu thogayal is one of my favorites and I love to have this with hot plain rice or for Vathakuzhambu sadam. Generally, in many Tamil brahmin houses it is made for Pathiyam, post partam food. We can add garlic pods to this to make it garlic-flavored paruppu thogayal. Amma always makes it with Milagu kuzhambu. 
If you are a big fan of thogayals do check out

• Andhra style tindora thogayal
• Pottukadalai thuvaiyal

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Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food

Course Condiment

Cuisine Indian, South Indian

Keyword chutney recipes, Thogayal recipes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 30 minutes

Total Time 1 hour

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup Toor dal
• 3 tsp oil
• ½ tsp black pepper
• 2 red chili
• 2 tbsp coconut
• Salt as needed
• 3 pinches asafoetida
• 1 cup water for soaking

Instructions

• In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
• Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.
• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
• Grind this into a slightly coarse paste. If needed add the drained water.
• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

Notes

1. Paruppu Thogayal pairs well with dosai too.

2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.

3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

• In a pan add 3 tsp oil.  Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.

• Saute till the dal turns golden brown. If adding garlic add along with the dal  and roast it well.

• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.

• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.

• Grind this into a slightly coarse paste. If needed add the drained water.

• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

The post Paruppu thogayal recipe appeared first on Jeyashri's Kitchen.

Narthangai sadam | Citron rice – Easy to make Narthangai rice recipe- Citron rice recipe with full video and step-by-step pictures. Narthangai | kolungikai | Kichilikai is a seasonal fruit available in South east Asia.

We South Indians, usually make Lemon rice, a very easy variety rice recipe. We usually make this for lunch boxes or during festivals like aadi perukku and Kannum pongal. I am not a big fan of Lemon rice during my childhood days, but later post wedding started liking it. Amma makes yummy lemon rice and coconut rice. She also makes this Narthangai sadam, which is my mama’s favorite. It is made in a similar way but we use Narthangai juice instead of lemon juice.

We used to get Narthangai during December | and January period. Usually, amma makes pachadi or cuts them and adds salt and sun dry them for making uppu Narthangai. I wanted to post Amma’s version of Narthangai sadam. This time during our trip to Chennai, got a few Narthangai | Citron and tried the Narthangai sadam recipe. It turned out very well. If you get Narthangai in your place do give this a try.

Apart from making pachadi and rice, amma uses it for making juice (same as lemon juice), rasam and in Panagam too.

Check out Narthangai pachadi, Orange peel pachadi

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Narthangai Sadam recipe

Simple no onion no garlic rice made using Citron

Course Lunch

Cuisine Indian, South Indian

Keyword easy lunch recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup uncooked raw rice or 2 cups cooked rice
• 1 medium size narthangai | citron
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• Curry leaves few
• Coriander leaves few
• 3 tbsp peanuts
• Salt as needed
• Asafoetida a pinch
• ½ tsp turmeric powder
• 2 red chilis
• 1-2 green chili
• 1 small piece ginger
• Few curry leaves
• Few coriander leaves

Instructions

• Wash ½ cup of raw rice and pressure it cook by adding 1 cup of water.Water depends on the nature of the rice. If it is old it absorbs extra ½ cup water. Cook for 3-4 whistles.
• Spread the cooked rice in a wide plate and keep it aside.
• In a mixie jar add the 1-2 green chili, ginger, few curry leaves and coriander leaves.
• Pulse this once or twice and let it become a coarse paste.
• Do not add any water.
• In a pan add 1 tbsp of oil.
• Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds and asafoetida.
• Saute this, once the dals started turning golden, add the ground paste.
• Saute for a minute and the turmeric powder and salt.
• Switch off the flame and add the Narthangai juice | citron juice.
• I used one full medium sized narthangai, which gave around 4 tbsp of juice.
• Add this to the cooked rice now.
• Gently mix this well.
• Garnish with few coriander leaves.
• Narthangai sadam is ready.
• Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.

Video

Notes

1. Always switch off the flame and add the Narthangai juice.

2. Grinding the chili and ginger gives an amazing flavor to the Narthangai sadam.

3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.

4. You can use basmati rice or little millet for this recipe, instead of rice.

5. This no onion no garlic narthangai sadam can be packed for a lunch box too.

• Wash ½ cup of raw rice and pressure it to cook by adding 1 cup of water. Water depends on the nature of the rice. If it is old it absorbs an extra ½ cup of water.  Cook for 3-4 whistles.
• Spread the cooked rice on a wide plate and keep it aside.

• In a mixie jar add the 1-2 green chili, ginger, a few curry leaves, and coriander leaves.
• Pulse this once or twice and let it become a coarse paste.
• Do not add any water.

• In a pan add 1 tbsp of oil.
• Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds, and asafoetida.
• Saute this, once the dals started turning golden, add the ground paste.
• Saute for a minute and the turmeric powder and salt.

• Switch off the flame and add the Narthangai juice | and citron juice.
• I used one full medium-sized narthangai, which gave around 4 tbsp of juice.

• Add this to the cooked rice now.

• Gently mix this well.
• Garnish with a few coriander leaves.
• Narthangai sadam is ready.

• Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.

1. Always switch off the flame and add the Narthangai juice.
2. Grinding the chili and ginger gives an amazing flavour to the Narthangai sadam.
3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.
4. This no onion no garlic narthangai sadam can be packed for lunch box too.

The post Narthangai sadam |Citron rice appeared first on Jeyashri's Kitchen.

Pidukku paruppu kuzhambu – Mochai kottai kuzhambu recipe – No tamarind added kuzhambu recipe – Fresh lilva beas gravy – Avarekalu saaru recipe – with full video and step-by-step pictures.

Fresh mochai | pacha mochai | Hyacinth beans |Surti papdi | Avarekalu is a winter vegetable. We get this during the Pongal festival season. We add this in out Pongal ezhukari kootu. Apart from that we make Mochai curry, mochai vatha kuzhambu and many more. My amma makes a variety of kootu using this. Since mochai iteself is a legume, we don’t add any other dal to this kootu. It’s a traditional recipe, we call it Pidukku paruppu kootu.

I got a small batch of fresh mochai from my recent India trip. I was thrilled to see the fresh produce in the market and got a batch of it before leaving. I thought I will make an interesting mochai rice recipe but my mom and sister were insisting me to try the pidukku paruppu kootu. Also my sister shared a pidukku paruppu kuzhambu too.

Siince I had limited stock of this legume, I decided to try the kuzhambu. This is a no tamarind gravy with the addition of onion and garlic. If you don’t find fresh mochai in your place, soak the dried mochai overnight and proceed with the recipe.

Pidukku means pressing out, we are basically soaking the fresh mochai and taking out the skin. It is little consuming but it is worth the taste. I added potato in this recipe, since I don’t have enough mochai with me. You can add 2 cups of mochai and omit the potatoes too.

Also check out my mochai kuzhambu, potato mochai curry, Mochai sundal

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Pidukku paruppu kuzhambu

Fresh Hyacinth beans gravy – South Indian mochai kuzhambu

Course Lunch

Cuisine Indian

Keyword kuzhambu recipes, South indian gravy

Prep Time 20 minutes

Cook Time 25 minutes

Soaking Time 5 hours

Total Time 5 hours 45 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup fresh mochai | field beans | lilva beans
• 1 medium sized potato optional
• Salt as needed
• ½ tsp turmeric powder
• 2 tsp oil
• 1 tsp mustard seeds
• Few curry leaves
• 1 cup water

To roast and grind

• 3 tsp oil
• 1 onion
• 7-8 small garlic cloves
• 1 tsp cumin seeds
• ½ tsp whole black pepper
• Little coriander leaves
• 3 tbsp coconut
• 1 tsp red chili powder
• 1 tsp coriander powder

Instructions

• Peel the mochai and soak it for 5 hours or overnight.
• If using dried mochai, soak it overnight.
• Press it and take out the outer skin. It will come out easily.
• Keep it aside.
• In a pressure cooker, add 3 tsp of oil and add 1 chopped onion, 7-8 small garlic cloves, 1 tsp cumin seeds and ½ tsp whole pepper. You can add 2-3 cloves and a tiny piece of cinnamon too.
• Saute for 2 minutes.
• Now add the coriander leaves, tomato and coconut.
• Cook for 2-3 minutes and add the red chili powder and coriander powder.
• Switch off the flame.
• Cool and grind this into a fine paste.
• In the pressure cooker add 2 tsp of oil and add 1 tsp mustard seeds and few curry leaves.
• Once the mustard splutters, add the mochai and saute for a minute.
• Add the peeled and cubed potato to this and saute for a minute.
• Now add in the ground paste, ½ tsp turmeric powder and salt.
• Mix well and add 1 cup of water to this.
• Pressure cook for 2 whistles and switch off the stove.
• Once the pressure releases naturally, open the cooker.
• Mix well.
• Pidikku paruppu kuzhambu is ready.
• Serve with hot rice and a simple papad.

Notes

1. You can add 1 more cup of mochai and omit the potatoes.

2. This no tamarind pidikku paruppu kuzhambu pairs well with chapati and dosai too.

• Peel the mochai and soak it for 5 hours or overnight.
• If using dried mochai, soak it overnight.
• Press it and take out the outer skin. It will come out easily.
• Keep it aside.

• In a pressure cooker, add 3 tsp of oil and add 1 chopped onion, 7-8 small garlic cloves, 1 tsp cumin seeds and ½ tsp whole pepper. You can add 2-3 cloves and a tiny piece of cinnamon too.
• Saute for 2 minutes.

• Now add the coriander leaves, tomato and coconut.

• Cook for 2-3 minutes and add the red chili powder and coriander powder.
• Switch off the flame.

• Cool and grind this into a fine paste.
• In the pressure  cooker add 2 tsp of oil and add 1 tsp mustard seeds and few curry leaves.
• Once the mustard splutters, add the mochai and saute for a minute.
• Add the peeled and cubed potato to this and saute for a minute.

• Now add in the ground paste, ½ tsp turmeric powder and salt.
• Mix well and add 1 cup of water to this.

• Pressure cook for 2 whistles and switch off the stove.
• Once the pressure releases naturally, open the cooker.
• Mix well.

• Pidikku paruppu kuzhambu is ready.
• Serve with hot rice and a simple papad.

1. You can add 1 more cup of mochai and omit the potatoes.
2. This no tamarind pidikku paruppu kuzhambu pairs well with chapati and dosai too.

The post Pidukku paruppu kuzhambu appeared first on Jeyashri's Kitchen.

Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.

Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.

Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it used

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Makhana kheer recipe

Roasted Makhana kheer using evaporated milk

Course Dessert

Cuisine Indian

Keyword dessert, Janmashtami recipes, Janmastami recipes, Navratri recipes, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups full cream milk
• ½ cup evaporated milk optional
• A pinch of saffron
• 1 cup phool makhana
• ¼ cup sugar
• 3 tbsp chopped badam and pista
• 1 tsp ghee

Instructions

• Soak saffron in 2 tbsp of warm milk for 10 minutes.
• In a pan add ghee and add 1 cup of phool makahana.
• Roast this in a medium flame till it turns slight golden brown.
• When you pick it up and break with hands it should break easily.
• If you want to keep the makahana full in the payasam, add milk to this now.
• I want it be crushed so crushed it roughly with hands.
• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.
• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.
• Now add the saffron soaked milk to this.
• Mix well.
• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be little thick.
• Switch off the flame.
• Add the chopped nuts.
• Mix well.
• Makhana kheer | makhana payasam is ready.
• Serve chilled.

Notes

1. You can keep the makhana whole and make the kheer.

2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.

3. Makhana kheer tastes nice when chilled.

• Soak saffron in 2 tbsp of warm milk for 10 minutes.

• In a pan add ghee and add 1 cup of phool makahana.

• Roast this in a medium flame till it turns slightly golden brown.

• When you pick it up and break it with your hands it should break easily.

• If you want to keep the makhana full in the payasam, add milk to this now.
• I want it to be crushed so crushed it roughly with my hands.

• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.

• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.

• Now add the saffron-soaked milk to this.
• Mix well.

• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be a little thick.
• Switch off the flame.

• Add the chopped nuts.
• Mix well.

• Makhana kheer | makhana payasam is ready.
• Serve chilled.

1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.

The post Makhana kheer recipe appeared first on Jeyashri's Kitchen.

Peas soup recipe | matar soup | green peas soup recipe – Easy to make one pot peas soup recipe, perfect for the winter. Protein-rich Green peas soup recipe with full video and step-by-step pictures.

The weather here is getting colder and every day we prefer to have some hot soup during dinner time. This is a simple pressure cooker soup recipe, made using fresh green peas. You can use frozen peas also. We are using some coriander leaves also to enhance the taste.

Peas are a very good source of protein. This is a very filling soup and can be had with toast to make a meal. I added little fresh milk in this recipe, but you can skip this if you don’t want to milk in soup. Also, you can add 1 tbsp of fresh cream in the last to get a nice creamy texture.

Check out other interesting soups from Jeyashri’s kitchen, Garlic almond soup, Hot and sour soup, Ragi soup, sweet corn soup

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Peas soup recipe

Easy green peas soup recipe

Course Soup

Cuisine Global

Keyword Soup recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup green peas
• 1 tsp butter
• 5 garlic cloves
• 1 bay leaf
• Handful of coriander leaves
• 1-2 cups of water
• Salt as needed
• Pepper powder to taste
• ¼ cup fresh milk optional

Instructions

• In a pressure cooker add 1 tsp of butter and add the bay leaf and garlic cloves.
• Saute for 2 minutes.
• Now add in the coriander leaves, saute till it shrinks.
• Now add the green peas. I used fresh peas, you can use frozen peas too.
• Saute for a minute.
• Add 1 cup of water to this.
• Cover the cooker and pressure cook for 2 whistles.
• Once the pressure is released open the cooker, discard the bay leaf.
• Cool and grind this into a fine paste.
• Add 1 cup of water to adjust the consistency.
• Now you can add the fresh milk (if using)
• Mix well and add salt and pepper.
• Let this boil for 1-2 minutes.
• Switch off the flame.
• If adding fresh cream, add 1 tbsp of fresh cream now.
• Peas soup is ready to serve.

Video

Notes

1. You can add a handful of spinach instead of coriander leaves.

2. Frozen peas can also be used.

3. You can add a piece of turnip of raw papaya along with green peas to make it healthier.

4. Green peas soup | matar soup can be served as a meal for diet-watchers.

• In a pressure cooker add 1 tsp of butter and add the bay leaf and garlic cloves.
• Saute for 2 minutes.

• Now add in the coriander leaves, saute till it shrinks.

• Now add the green peas. I used fresh peas, you can use frozen peas too.
• Saute for a minute.

• Add 1 cup of water to this.
• Cover the cooker and pressure cook for 2 whistles.

• Once the pressure is released open the cooker, and discard the bay leaf.

• Cool and grind this into a fine paste.
• Add 1 cup of water to adjust the consistency.
• Now you can add fresh milk (if using)

• Mix well and add salt and pepper.
• Let this boil for 1-2 minutes.
• Switch off the flame.

• If adding fresh cream, add 1 tbsp of fresh cream now.
• Peas soup is ready to serve.

1. You can add a handful of spinach instead of coriander leaves.
2. Frozen peas can also be used.
3. You can add a piece of turnip of raw papaya along with green peas to make it healthier.
4. Green peas soup | matar soup can be served as a meal for diet-watchers.

The post Peas soup recipe appeared first on Jeyashri's Kitchen.

Capsicum sandwich recipe | Tri-color sandwich recipe | Bell pepper sandwich – Kudamilagai sandwich – Easy capsicum cheese sandwich recipe with full video and step-by-step pictures.

Sandwich is one of my most favorite and I love to have it for lunch or dinner too. Usually, I don’t prefer it with cheese but the addition of cheese in this capsicum sandwich was too yummy. After moving to Hongkong, I stopped using my sandwich maker as I don’t have much space. I am using tawa for making sandwiches and I really love it. The only thing I am missing is the grilled lines on the top of the sandwich, which looks good in the picture.

Coming to this sandwich is one of the easiest sandwich recipes, you don’t need to cook anything for the filling. Just chop everything and mix well with spices and fill it inside the sandwich. The addition of green chutney gives an amazing taste to the sandwich.

Also check out cauliflower sandwich, Paneer sandwich, sprouts sandwich, mushroom sandwich

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Capsicum cheese sandwich recipe

Tricolor sandwich recipe, perfect for snack and lunch box too

Course Breakfast, Dinner

Cuisine Global, Indian

Keyword sandwich recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Jeyashri suresh

Ingredients

• 4 slices bread
• Green chutney as needed
• Butter as needed
• 4 tbsp Grated cheese or cheese slice

For the filling

• ¾ cup capsicum cubed
• 1 onion finely chopped
• 1 green chili finely chopped
• 1 tsp pepper powder
• 1 tsp chaat masala
• Salt as needed

Instructions

• In a bowl add the cubed capsicum, finely chopped onion, chopped green chili, pepper powder, chaat masala and salt.
• Mix well.
• Spread green chutney on one side of the bread
• Place 2 tbsp of capsicum mixture on the top of this.
• Sprinkle cheese on the top.
• Spread green chutney on another bread.
• Place this on the stuffed portion of the bread .
• Heat a pan and add butter on this.
• Place this on the hot tawa.
• Cook this on both sides in medium flame till it becomes golden brown.
• Take this out from the pan.
• Cut this into square or triangle.
• Repeat the same for the rest of the stuffing and bread.

Video

Notes

1. You can add boiled sweet corn to this capsicum sandwich.

2. Cheese slice can be added instead of grated cheese.

3. You can saute the onion and capsicum and stuff in the sandwich.

4. Capsicum sandwich is a perfect one for tiffin |breakfast | snack or lunch box too.

• In a bowl add the cubed capsicum, finely chopped onion, chopped green chili, pepper powder, chaat masala and salt.
• Mix well.

• Spread green chutney on one side of the bread.

• Place 2 tbsp of capsicum mixture on the top of this.

• Sprinkle cheese on the top.

• Spread green chutney on another bread.
• Place this on the stuffed portion of the bread .

• Heat a pan and add butter on this.
• Place this on the hot tawa.
• Cook this on both sides in medium flame till it becomes golden brown.

• Take this out from the pan.
• Cut this into square or triangle.

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

Curry leaves masala rice – Easy karuveppilai masala rice recipe, perfect for lunch box too – Recipe with full video and step-by-step pictures.

Usually, we make curry leaves rice in the South Indian style. Curry leaf is an aromatic herb used widely in South cuisine. It lends an amazing flavour to the dishes. We widely use this in sambar, rasam, poriyals,kootu,aviyal, kurmas,podis, and chutney. I have tried curry leaves pulao and shared the recipe also in Jeyashris kitchen.

A few days back I tried curry leaves masala rice and everyone at home loved it. So I thought I will shoot a video and document the recipe here. I used onion and ginger garlic paste in this recipe. Also, fennel seeds are added to give a nice flavour.

Many times we see people take out the curry leaves from their food and discard it. But if you add this way, even kids will eat without any fuss.

Also, check out pepper-flavored curry leaves rice, pineapple mocktail, curry leaves thokku, curry leaves pulao.

Check out how to store curry leaves

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Curry leaves masala rice

Flavourful curry leaves masala rice,perfect for lunch box

Course Lunch

Cuisine Indian, South Indian

Keyword easy lunch recipes, lunch box recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ½ cup un cooked rice or 2 cups cooked rice
• 3 tsp oil
• 2 tsp ghee
• 1 onion finely chopped
• 1 tsp ginger garlic paste
• ¼ cup frozen peas
• Salt as needed
• 2 green chilis slit
• Few cashew nuts optional
• 1/4 cup curry leaves
• 1 tsp sesame seeds use white or black
• 1 tbsp urad dal
• ½ tsp fennel seeds or cumin seeds

Instructions

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use par boiled rice or basmati rice.
• In a pan add the urad dal and roast for 2 minutes in medium flame.
• Now add the sesame seeds keep sauting. The seeds will pop up and the dal will turn golden brown.
• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.
• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store for a week.
• In the same pan add oil and add the finely chopped onions and slit green chilis.
• Saute this till they translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.
• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.
• Add in the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.
• Gently mix well.
• You can keep the flame in low.
• Cook for 2 minutes and switch off.
• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.
• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.
• Any raita or papad or vadam pairs well with this.

Notes

1. You can replace curry leaves with coriander leaves, but ensure that the coriander leaves are well roasted. Else the powder will be wet.

2. If you are allergic to sesame seeds, feel free to skip them.

3. You can add cumin seeds instead of fennel

4. Curry leaves masala rice is a perfect lunch box recipe.

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use parboiled rice or basmati rice.

• In a pan add the urad dal and roast for 2 minutes on medium flame.
• Now add the sesame seeds and keep sauting. The seeds will pop up and the dal will turn golden brown.

• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.

• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store it for a week.

• In the same pan add oil add the finely chopped onions and slit green chilis.
• Saute this till they are translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.

• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.

• Add the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.

• Gently mix well.
• You can keep the flame low.
• Cook for 2 minutes and switch off.

• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.

• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.

• Any raita or papad or vadam pairs well with this.

The post Curry leaves masala rice appeared first on Jeyashri's Kitchen.

Pressure cooker pasta recipe – Easy one-pot pasta recipe with step-by-step pictures.

We usually cook pasta in water separately and add pasta to this and cook it along with veggies. This method is a super easy version of pasta. All you need is a pressure cooker.

For this recipe, I used my Prestige Svacch stainless steel cooker. It is a revolutionary pressure cooker that has a Unique Deep Lid with spillage control. It prevents froth from flowing out of the cooker. Hence, making it easier for me to clean. It also has sturdy handles that allow me to hold the cooker with ease.

If you are in a bachelor’s accommodation or dorm and don’t have access to any other utensils, this is a perfect recipe for you. Also, we are not grinding anything in this recipe.

Usually, I make pasta sauce for making pasta for my kids. Especially when I make it for their lunch box, I prefer to make the pasta with sauce as it won’t become dry. The addition of veggies in this pressure cooker pasta recipe makes it wholesome. You can make this for a weeknight dinner just using frozen vegetables.

I used penne pasta for making this recipe. You can use any variety of pasta. Also, you can make this like Indian-style masala pasta. For this, you can add red chili powder, coriander powder, cumin powder, and garam masala powder. Skip the red chili flakes and oregano if made in Indian style. Use whole wheat or quinoa pasta if you want to make a healthier version.

Also check out other interesting pressure cooker recipes – Chana dal pulao, pressure cooker kesari, Pressure cooker pav bhaji, Kavuni arisi paal payasam

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Pressure cooker pasta recipe

Easy to make one pot pressure cooker pasta without the addition of pasta sauce.

Course Dinner, Main Course

Cuisine Indian, Italian

Keyword one pot meal, Pasta recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1

Author Jeyashri suresh

Equipment

• Prestige Swacch pressure cooker

Ingredients

• 1 cup pasta
• 1 cup water
• 1 tbsp oil
• 2 tbsp finely chopped garlic
• 1 onion finely chopped
• 1 tomato finely chopped
• ½ capsicum small cubes
• ¼ cup broccoli small florets
• ¼ cup carrot small cubes
• 1 tbsp tomato ketchup
• 1 tsp red chili flakes
• 1 tsp oregano
• Salt as needed
• 3 tbsp grated mozzarella Cheese

Instructions

• In a pressure cooker add the oil.
• I used Prestige Swacch pressure cooker
• Add finely chopped garlic and saute till it slightly changes to golden color.
• Now add the finely chopped onions.
• Saute till translucent.
• Now add the chopped tomatoes and saute for 2 minutes.
• Add the capsicum, broccoli and carrots to this.
• Mix well and add the tomato ketchup, chili flakes, oregano flakes and salt.
• Add 1 cup of pasta to this. I used penne pasta. Use any variety of pasta.
• Mix well and add the water.
• If you are consuming immediately add 1 cup of water.
• If planning to consume after 30 minutes or pack for lunch box, add 1and ¼ cup of water.
• Let this come to one boil.
• Cover the cooker and wait for 1 whistle to come.
• Switch off the flame.
• Let the pressure settle down naturally.
• Take out and give it a gentle mix.
• Add grated mozzarella cheese just before serving.
• Pressure cooker pasta is ready.

Notes

1. You can add sweet corn while adding the veggies.

2. Do not cook this beyond 1 whistle, else the pressure cooker pasta will be mushy.

• In a pressure cooker add the oil. I used my prestige Svacch stainless steel cooker.
• Add finely chopped garlic and saute till it slightly changes to golden color.
• Now add the finely chopped onions.
• Saute till translucent.

• Now add the chopped tomatoes and saute for 2 minutes.

• Add the capsicum, broccoli and carrots to this.
• Mix well and add the tomato ketchup, chili flakes, oregano flakes and salt.

• Add 1 cup of pasta to this. I used penne pasta. Use any variety of pasta.
• Mix well and add the water.
• If you are consuming immediately add 1 cup of water.
• If planning to consume after 30 minutes or pack for lunch box, add 1and ¼ cup of water.

• Let this come to one boil.
• Cover the cooker and wait for 1 whistle to come.
• Switch off the flame.

• Let the pressure settle down naturally.
• Take out and give it a gentle mix.
• The pasta didn’t stick to the bottom.

• Add grated mozzarella cheese just before serving.
• Pressure cooker pasta is ready.

1. You can add sweet corn while adding the veggies.
2. Do not cook this beyond 1 whistle, else the pressure cooker pasta will be mushy.

Prestige is known for its promise of innovation and safety. Make sure you check out their
top-quality kitchen appliances

The post Pressure cooker pasta recipe appeared first on Jeyashri's Kitchen.

Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.

We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.

This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.

Check out other interesting appam recipes from Jeyashris kitchen, wheat flour appam millet flour instant nei appam, Traditional karthigai nei appam, Thinai unniappam.

Rava appam recipe

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Rava appam recipe

Pan fried Sooji appam with jaggery

Servings 11 appams

Author Jeyashri suresh

Ingredients

• ½ cup rava |sooji
• ½ cup jaggery
• ¼ cup rice flour or maida
• ½ tsp cardamom powder or 4 cardamom
• 1 small banana optional
• A tiny pinch baking soda
• 1 tsp ghee + ghee to cook the appams
• 3 tbsp coconut
• ½ cup water

Instructions

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.
• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.
• Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.
• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, not need for any fermentation.
• Heat a appam pan and add little ghee in all the holes.
• Pour the batter in the holes and cook in a medium flame.
• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.
• Cook for a minute, if needed add little ghee.
• Take out from the pan.
• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

Notes

1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.

2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.

• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.

• Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.

• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, no need for any fermentation.
• Heat an appam pan and add little ghee in all the holes.
• Pour the batter into the holes and cook on a medium flame.

• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.

• Cook for a minute, if needed add little ghee.
• Take it out from the pan.

• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

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

Andhra-style green tomato chutney – Green tomato pachadi – Raw tomato chutney recipe with full video and detailed step-by-step pictures.

Pachadi | chutney is very popular in Andhra cuisine. Their meal won’t be complete without the addition of podis and pachadis. We call it Thogayal or thuvayal in Tamil cuisine. In Andhra, they call it pachadi. They make pachadis using many vegetables. I have even posted Andhra-style beetroot pachadi, Tindora pachadi too.

Pachadis are usually served with hot rice and ghee, but they even perfectly pair well with idli, dosai, and chapati too. Last week I saw green tomatoes | and raw tomatoes in the market. I have heard from my elders at home, that they make South Indian-style kootu, Thakkali kaai kootu and pitlai using raw tomato. When I asked about recipe ideas using raw tomatoes, I got many interesting ideas from my Instagram followers.

Most of them asked me to try Andhra-style pachadi. As I am a huge fan of spicy pachadis | thogayals, I tried the same. After referring to all the recipes shared by my readers, I adapted a convenient style to suit my taste buds. It turned out so well and in a span of 2 days, I have tried this twice. We enjoyed it with plain rice, dosai, and curd rice too.

If you are a fan of thogayals or pachadis like me, check this Raw mango thogayal, Beetroot pachadi, tindora pachadi, Coriander thogayal, chow chow chutney

Can I use Ripe tomato instead of raw green tomato? Yes, you can use red ripe tomatoes if you don’t get the raw ones.

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Green tomato chutney

Andhra style raw tomato chutney recipe

Course Accompaniments, Condiment

Cuisine Indian, South Indian

Keyword Andhra style recipes,, chutney recipes, Thogayal recipes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1 big cup

Author Jeyashri suresh

Ingredients

• 5 small green tomatoes | raw tomato
• 2 tbsp oil
• 2 tbsp peanuts
• 7 red chilis
• 2 green chilis
• 1 small piece of tamarind
• ½ tbsp sesame seeds white or black
• Handful of coriander leaves
• 1 tsp cumin seeds
• 4 garlic cloves
• Salt as needed

To temper

• 1 tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• Few curry leaves

Instructions

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.
• Add the coriander leaves, cumin seeds and tamarind.
• Saute till the peanuts are cooked well.
• Add little salt.
• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add little salt to this.
• Cook for few minutes till the tomato shrinks.
• Add tamarind to this and cook for a minute.
• Let this cool completely.
• Pulse the peanut mixture first.
• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.
• Add ¾ tbsp tbsp oil in a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.
• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

Notes

1. Adjust the chilis as per your taste. Mine was a little spicy as we love that way.

2. You can saute 1 onion along with the peanuts.

3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.

• Add the coriander leaves, cumin seeds, and tamarind.
• Saute till the peanuts are cooked well.
• Add a little salt.

• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add a little salt to this.
• Cook for a few minutes till the tomato shrinks.

• Add tamarind to this and cook for a minute.
• Let this cool completely.

• Pulse the peanut mixture first.

• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.

• Add ¾ tbsp oil to a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.

• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

1. Adjust the chilis as per your taste. Mine was little spicy as we love that way.
2. You can saute 1 onion along with the peanuts.
3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

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