KK 1

VEPPAM POO KONDA KADALAI KUZHAMBU / CURRY

Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.

This week’s theme was suggested by Renu who blogs at
https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.

Recipe for Veppam Poo Konda Kadalai Kuzhambu:

Ingredients:

  • 500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
  • 1 Tbsp Veppam Poo / Dried Neem Flowers
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Rasam Powder
  • Hand Full of Curry Leaves
  • Salt to taste
  • 3 Dry red chillies
  • 1.5 Lemon Size Tamrind soaked in 250 ml Water
  • 2 Tsp Palm Jaggery
  • 1/2 Tsp Turmeric

For Masala:

  • 1 Tsp Toor Dal
  • 2 Tsp Black Pepper
  • 1 Tsp Urad Dal
  • 5 Dry Red Chillies
  • 1 Tsp Gingelly Oil

For Tadka / Tempering

  • 1 Tsp Mustard Seeds
  • Few Curry Leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Gingelly Oil

Method:

Soak Chickpeas overnight . Pressure cook upto 4 whistles without salt.

Soak tamrind in water and squeeze the pulp to get tamrind water.

Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.

Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.

Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.

Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/vendhaya-keerai-mor-kozhambu-fenugreek-methi-leaves-yougurt-curry/

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PAAL HALWA / DOODH HALWA

HAPPY NAVRATRI EVERYONE!!!!!!!!!!!!!!!

We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri.  Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.

Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.

My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.

Recipe for Paal Halwa / Doodh Halwa:Ingredients:

Ingredients:

  • 500 Ml Full fat Milk
  • 3 Tbsp Ghee
  • 1 Tbsp Sooji / Semolina
  • 170 Gms Nestle Cream
  • 6 Tsp Sugar
  • Dry Fruit Mix —Raisins , Almonds and Cashews
  • 1/8 Tsp Cardamom Powder
  • 1 Tbsp Plain Yogurt

Method:

Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.

Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.

It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.

Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.

Serve!!!

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/kadala-parippu-payasam/

KK 1

PANEER PEPPER PIZZA(DESI STYLE)

In today’s world there are very few people who don’t like Pizza.You can easily make it at home for your family.My boy was home from his camp and this weekend.Both my boys were craving for Pizza for quiet sometime. I decided to treat them with this extremely delicious Paneer Pepper Pizza.Yes tweaked in Aachari Paneer to give it a desi touch. Paneer pepper Pizza is a hit at my place. You need to try this recipe to believe it.

There are many types of Pizza. Both vegetarian and Non Vegetarian.You can make your own version to suit your family’s preference and taste.This week I had suggested a few themes and majority voted for Pizza Theme.

My contribution for 215th #Foodiemonday #Bloghop theme #PizzaMania is this extremely delicious Paneer Pepper Pizza.

Recipe for Paneer Pepper Pizza:

Ingredients:

1.5 Cup Plain Flour (Unbleached)

1 Cup Wholemeal Flour (Organic &Non gmo)

2 Sachets of Instant yeast (11 gms each)

1 Purple Pepper chopped

20 Paneer Cubes

1 Tsp Aachari Masala

1/2 Yellow Pepper chopped

1 Red Pepper chopped

10 Cherry Tomatoes halved

Generous serving of Mozzarella Cheese

Salt to taste

2 Tsp Olive Oil

For Coriander Chutney:

A Bunch of Cleaned Coriander leaves

1 Red Onion finely chopped

Salt to taste

1 Tsp Jeera / Cumin seeds

2 Green Chillies

Method:

Take a wide bottom bowl. Add both the flours,instant yeast ,oil and salt to taste. Mix all the ingredients and add water slowly.It will form a slightly sticky dough.Cover the dough with a wet cloth and allow it to rest for about 15 to 20 mins in a warm place.

Blend all the ingredients for chutney in a blender. Do not add water.Keep the chutney side.

Take a wok. Add a tsp of oil. Add 1/2 Tsp jeera. Throw in the Paneer cubes and achari masala. Mix well. Add salt to taste and mix well. Once Paneer is soft and the masala is well coated, switch off the flame and keep it aside.

Roll the dough on a flat base. Spread the coriander chutney.Now add the achari paneer. Garnish the chopped mixed peppers. Sprinkle cheese generously. Add some cherry tomatoes as well. Repeat the process for the balance dough as well.

Pre heat the oven at 190C for about 10 mins. Place the pizza in the pre heated oven. Bake for 20-25 mins. Once done allow it to cool completely.

Garnish with chilli flakes and enjoy!!!!!!!!!!!!

https://preethicuisine.com/fusion-pizzamy-style/

https://preethicuisine.com/whole-grain-veggie-pizza-yeast-free/

https://preethicuisine.com/herbed-crust-with-pickled-potato-pizza-aachari-aloo-pizza/

https://preethicuisine.com/quinoa-pizza-bites-flourless/

KK 1

RAW MANGO & JEERA RASAM

Hello !!

I was down with viral flu this week. Haze has added to my vows. I am back to normal routine now. Varieties of rasam kept me going throughout the week. One of the rasam varieties I am sharing today id Raw Mango & Jeera Rasam. You will fall in love with this recipe once you taste it. I bet you will be tempted to make it more often.

There are many varieties of Rasam from the south. Some varieties help you to combat flu and increase resistance. It is more of a traditional soup.You need to try it to love it.

My humble contribution for 214th #Foodiemonday #Bloghop theme #RasamRaga is this supremely delicious Raw Mango and Jeera Rasam. This week’s theme was suggested by our co blogger Priya who is an amazing blogger.Head over to her blog for wonderful traditional and gujarati recipe https://thephotowali.wordpress.com/.

Recipe for Raw Mango and Jeera Rasam:

Ingredients:

1 Raw Mango (Medium size)

2 Tbsp Toor Dal

2 Tsp Jeera / Cumin seeds

3/4 Tsp Black Pepper Corns

1/2 Lemon Size Tamrind

Salt to Taste

3 Cups of Water

For Tempering:

2 Tsp Ghee / Clarified butter

1 Tsp Mustard seeds

1/2 Tsp Cumin / Jeera

1 Sprig Curry leaves

2 Tsp Finely Chopped Coriander

2 Dried red chillies

1/4 Tsp Turmeric / Haldi

1/4 Tsp Asafoetida

Method:

Soak toor dal for 10 minutes. Peel the raw mango and chop into small cubes. In a blender make a fine paste of raw mango , soaked toor dal, jeera ,soaked tamrind (keep the tamrind water for alter use)and black pepper corns.

Heat a wide bottom pan. Once the ghee is hot add cumin, curry leaves, dried red chillies ,haldi ,asafoetida and jeera. Once they mustard starts to splutter add the mango ,jeera and pepper paste.Cook the paste for 2 minutes on medium flame. Add salt ,tamrind water and plain water. Bring it to boil. Garnish with fresh coriander and switch off the flame.

It can served with piping hot rice and papad. You can just serve it as soup as well.

https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggpla

https://preethicuisine.com/pepper-rasam-vada-2/

KK 1

LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

Enjoy!!!!!!!!!!!!

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

Do follow me on pinterest , Instagram and Facebook to get regular updates.

KK 1

GREEN PEAS RAITA / MATAR KA RAITA

This week I am sharing a very Interesting and delicious recipe with Green Peas.My boy was here from the camp for the weekend and asked for a dish with green peas. So I made this interesting Green peas Raita that can be a meal in itself. I am in love with is dish that can be prepared in a jiffy.

Green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are also legumes. You can find frozen ,fresh and canned varieties. Green peas are fairly low in calories and contain several vitamins, minerals and antioxidants. They’re also high in fiber and protein. (Source :Google)

This week’s theme was suggested by my co -blogger Mayuri Patel who blogs at https://mayuris-jikoni.com/ . She is an excellent baker. Check out her blog for amazing baking and Gujarati recipes.I love her blog and i have a lot of recipes to try from Gujarati Khana section.

My humble contribution for 211 th #Foodiemonday #Bloghop theme #NaturallyColourful is this Green Peas Raita. This raita is healthy and absolutely lip smacking.You can just have it as a meal in itself.

Recipe for Green Peas Raita / Matar ka Raita:

Ingredients:

  • 2 Cups Frozen Green Peas
  • 1 Cup freshly grated Coconut
  • 5 Green Chillis
  • 1 Tsp Jeera / Cumin Seeds
  • 2 Tbsp Yogurt
  • 1 Cup finely chopped fresh Coriander
  • Salt to taste
  • 3/4 Tsp Jeera
  • 1/4 Tsp Mustard seeds / Rai
  • 1/2 Tsp Split Urad dal
  • 1/4 Tsp Oil

Method:

Defrost the frozen green peas. Add the peas to boiling water and keep it on medium flame for about 10 mins. Switch off the flame .Drain the green peas and allow it to cool completely.

Take a blender Jar. Add freshly grated coconut,1/2 Tsp Jeera, finely chopped coriander ,drained and cooled green peas and green chillies. Grind to make a fine paste. Transfer this mixture to a wide bowl.

Add salt and yogurt and mix well. You will get a nice green colour mixture. Heat a small pan. Add oil . Once the oil is hot throw in the balance jeera , mustard and split urad dal. Once the mustard splutters switch off the flame.

Garnish this tadka over the green mixture.

Serve with Piping hot Rice and Papad.

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/spinach-potato-raita/

https://preethicuisine.com/quinoa-fresh-pigeon-peas-bisi-bele-bath/

KK 1

JOLADA PAYASA / CORN PUDDING

Today I am sharing a very easy dessert recipe that will impress your family and friends. They will be craving for more as this Jolada payasa aka corn payasam is very tempting and delicious.With easily available ingredients it will take less than 30 minutes to prepare this wonderful and nutritious dessert.

I love to think out of the box when cooking. This week my co blogger Kalyani suggested a theme where we had to think out of the box. Headover to her blog for amazing recipes.She is a wonderful blogger who blogs at http://www.sizzlingtastebuds.com/.

My Contribution for 210th #Foodiemonday #Bloghop theme #UltaPulta my humble contribution is this Jolada Payasa aka Corn Pudding.

Recipe for Jolada Payasa / Corn Pudding

Ingredients:

  • 1 Cup Corn Kernels
  • 1/2 Cup grated fresh Coconut
  • 8 Almonds
  • 1 Tsp Khus Khus / Poppy Seeds
  • 4 Tsp Sugar
  • 3 Cups Milk
  • 6 Cashews
  • 12 Raisins
  • 2 Tbsp Ghee
  • Few Strands of Saffron

Method:

Coarsely grind Corn Kernels , freshly grated coconut and almonds.

Heat a wide bottom pan . Add 1 tbsp ghee. Slightly roast cashews and raisins .Remove and transfer it to a plate. Add balance ghee to the pan. Add the ground corn ,coconut ,khus khus and almond mixture. Roast on low flame till the raw smell is gone. Add sugar and milk. Mix well and allow it to boil on low flame.

Switch off the flame once it is done. Garnish with roasted cashews and raisins.

Enjoy this simple and nutritious dessert at the comfort of your home.

https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

https://preethicuisine.com/sweet-pongal-rice-pudding/

KK 1

KHARA BHATH / MASALA BHATH

Today I am sharing a traditional breakfast recipe from Karnataka. It is called Khara Bath or Masala Bhath. Served traditionally along with kesari bhath. This combo breakfast is must in all weddings. I just love the spicy khara bhath drizzled with Ghee.I love the khara bhath you get in MTR and darshini in Bangalore.

Breakfast should never be skipped as it is the first meal of the day. A proper breakfast will keep you active and energized. I try to make wholesome breakfast on weekdays. We enjoy an elaborate breakfast on weekends as i am off from work.

My humble contribution for 209 #Foodiemonday #Bloghop theme #ThindiYenu is this delicious Khara Bhath. This week’s theme was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . Check out her amazing blog for some wonderful recipes.

Recipe for Khara Bhath:

Ingredients:

1 Cup Sooji / Rava

2 Medium Size Onions finely Chopped

1 Tbsp Oil

2 Medium size Tomatoes finely chopped

1 Tbsp Ghee

Salt to Taste

1 Tsp Vangi Bhath Powder

1/2 Tsp Mustard

3/4 Tsp Red Chilli Powder

1/2 Tsp Urad dal

A generous Pinch of Hing / Asafoetida

1/2 Tsp Channa dal

10 Cashews

2 Tsp Grated fresh coconut

Curry Leaves

Method:

Dry roast the Rava in a wide bottom pan on low flame. Ensure the color does not change. Roast for about 5 mins. Transfer it to a plate and allow it to cool.

Heat the same pan. Add oil. Add channa dal, urad dal , curry leaves and mustard seeds.Once the mustard seeds splutter add hing and cashews.They will turn lightly brown.

Next add finely chopped onions and saute until they turn translucent.Next add finely chopped tomatoes and saute until they are cooked. Add Vangi bhath powder and red chilli powder and mix well.

Add 2 cups of water to this mixture. As it starts to boil add salt and roasted rava and mix well.Ensure there are no lumps. Keep stirring until the water is dried up and rava is cooked.

Garnish with Ghee and freshly grated coconut and serve.

Enjoy bisi bisi Khara Bhath at the convenience of your home.

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread

https://preethicuisine.com/gluten-free-masala-rotti/

KK 1

JEERA COOKIES / CUMIN COOKIES

Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.

My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.

Recipe for Jeera Cookies:

Ingredients:

1 Cup Whole wheat Flour

1/4 Cup Ghee / Clarified Butter

1 Tbsp Jeera / Cumin

1/4 Cup Palm Jaggery Powder

1/2 Tsp Baking Powder

3 Tbsp Milk

1/2 Tsp Salt

Method:

Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.

Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.

Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.

Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.

As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.

Enjoy!!!!!

This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.

KK 1

GULAB JAMUN (INDIAN DESSERT)

Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.

I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.

To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.

Recipe for Gulab Jamun:

Ingredients:

  • 1 Cup Khoya / Dried milk solids
  • 1/4 Cup Maida
  • 1/2 Tsp Baking Powder
  • Pinch of Cardamom Powder
  • 1.5 Tbsp Ghee / Clarified Butter
  • 1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
  • Oil for frying

For Sugar Syrup:

  • 1.5 Cups White Sugar
  • 2 Cups of Water
  • 2 Tsp Lemon Juice
  • 1/4 Tsp Cardamom Powder

Almond slivers to Garnish

Method:

Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.

Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.

Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.

Enjoy !!!

Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!

https://preethicuisine.com/ratalyacha-god-halwa-sweet-potato-halwa/https://preethicuisine.com/quinoa-payasam-quinoa-pudding/