Lemon Pickle

Lemon pickle differs from each state or even regions in India. This is the traditional south-indian style recipe with minimum ingredients. This can be eaten with rice, bread, upma and chapatis.

Ingredients:

  • Lemon (750 gm)
  • Salt (7 tsp)
  • Mustard Seeds (2 tsp)
  • Oil (Sesame, 1/2 cup)
  • Turmeric Powder (1 tsp)
  • Red Chili Powder (1/4 cup)
  • Methi [Fenugreek] Seeds (1 tsp)
  • Hing (cake, 3-4 pieces or powder 1 tsp)

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Yield: 1kg

Cuisine: Indian

Method:

  • Wash, dry and cut lemons into small pieces.
  • Add salt and mix well.
  • Rest for two to three days and mix every 24 hours.
  • Add red chili and turmeric powder.
  • In a shallow skillet add methi seeds and hing cakes.
  • Dry roast till hing doubles and crisps up and methi seeds till red
  • Grind to a fine powder and add along with the red chili powder and turmeric.
  • In the same skillet add oil and mustard seeds.
  • Wait for the seeds to splutter.
  • Wait until the oil cools down.
  • Add to the lemon mixture and mix well.
  • Store in a clean, dry jar .
  • Refrigerate once the pickle is done.

Step by step pictures of the recipe:

Deseed and cut lemon into small pieces.
Add salt and mix well.
Rest for 2-3 days.
Add Red chili and turmeric powder.
Dry roast methi seeds and hing cakes.
Grind to a fine powder.
Add the ground powder.
Heat oil and add mustard seeds.
Add the spluttered mustard seeeds and mix well.

Notes:

  • Instead of malta lemons lime or small Indian lemons can also be used.
  • If the lemons are not juicy, extract juice from 4-5 lemons and add to the mixture before adding salt.
  • After refrigerating the pickle take out the jar onve a week and mix well to avoid getting spoilt.
  • It remains good for 6 months to one year.

Beet-Sago Delight

Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.

Ingredients:

  • Beet (cubes, 1/2 cup)
  • Milk (whole, 2 cups)
  • Saffron (few strands)
  • Sago (1/3 cup)
  • Sugar (1/2 cup
  • Almond (pieces, 3 tsp)
  • Cardamom Powder (1/4 tsp)

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Category: Dessert

Cuisine: Indian

Serves: 3

Method:

  • Soak saffron in warm milk.
  • In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
  • Pressure cook for 4-5 whistles.
  • Grind the cooked beets to a fine paste.
  • In a thick skillet add milk and bring it to boil.
  • Add the ground paste and cook for 10 minutes.
  • Add sugar and once it dissolves add the cooked sago.
  • Garnish with cardamom powder, soaked saffron.
  • Refrigerate for 2 hours.
  • Add nuts before serving.

Step by step pictures of the recipe:

Soak saffron strands in warm milk.
Add water to sago and pressure cook.
Use a plate or a separator to cook beet.
Grind to a fine paste.
Boil milk and add the ground paste.
Add sugar and wait to dissolve.
Add the cooked sago.
Garnish with cardamom powder and saffron refrigerate before adding nuts.

Notes:

  • Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.

Yam And Sweet Potato Curry

Yam and sweet potato curry is a very delicious, simple and easy to make recipe. I used tomatoes as a base for the gravy but legumes can also be substituted for tomatoes.

Ingredients:

  • Yam (cubes, 1/2 cup)
  • Brinjal (cubes, 1/2 cup)
  • Carrots (cubes, 1/2 cup)
  • Tomato (Puree, 1 1/2 cups)
  • Green Chili (chopped, fine, 1)
  • Sweet Potato (cubes, 1/2 cup)
  • Coriander Powder (2 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (Kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Ghee (1 tsp)
  • Salt (to taste)
Ingredients

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 3

Method:

  • Add oil and jeera to a pressure cooker.
  • Add chopped green chilies, coriander, turmeric and red chili powders.
  • Cook for 5 minutes.
  • Add tomato puree, salt and chopped cilantro and cook for 10-12 minutes.
  • Cook till the oil separated from the gravy and Stir occasionally to prevent from burning.
  • Add cubed yam, carrots, sweet potatoes and brinjal.
  • Add half a cup of water and pressure cook for 4-5 whistles.
  • Garnish with ghee and chopped cilantro.

Step by Step Pictures of the recipe:

Add oil, jeera, and chopped green chilies.
Add coriander, chili, turmeric powders.
Add tomato puree.
Add salt and cook for 12 minutes.
Add chopped cilantro.
Add the cubed vegetables.
Add water to the vegetables.
Pressure cook for 4-5 whistles.
Garnish with ghee.
Garnish with chopped cilantro.

Notes:

  • Finely Chopped tomatoes can be substituted for puree.
  • All the spice powders should be sauteed constantly. Burnt spices will spoil the taste.
  • Cinnamon sticks, cardamom pods can be added along with jeera.

Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.

Ingredients:

  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)
Ingredients

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3

Method:

  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.

Notes:

  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.

Avial

Avial is a simple mixed vegetable cooked in a coconut gravy with curd and seasoned with coconut oil and curry leaves. My grandma used to add some chopped tomatoes and beetroot to get the pink color which was loved by all in our family. But, here I have given the authentic recipe without beetroot.

INGREDIENTS:

  • Pumpkin (white, long cut, 2 cups)
  • Coconut (grated, 1 1/2 cups)
  • Carrot (long cut, 1 cup)
  • Beans (long cut, 1 cup)
  • Coconut Oil (1 tbs)
  • Green Chilies (3)
  • Drumstick (1/2 cup)
  • Curd (1/2 cup)
  • Banana (raw, long cut, 1/2 cup)
  • Brinjal (long cut, 1/2 cup)
  • Potato (long cut, 1 cup)
  • Jeera [Cumin] (seeds, 1 1/2 tsp)
  • Salt (to taste)
  • Curry Leaves (few)
Ingredients
Ingredients

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hr and 10 minutes

Category: Lunch \ Dinner

Cuisine: South Indian

Serves: 4

Method:

  • Add water to a skillet and add Pumpkin, potato, carrot, yam, brinjal, banana, beans, drumstick, and salt.
  • Cover with a lid and cook on a low flame.
  • Cook for 10-15 minutes or till the vegetables are cooked.
  • Grind grated coconut, green chilies and jeera to a coarse consistency.
  • If water is required add few teaspoons of water to adjust the consistency.
  • Make some space in the center of the pan and add coconut oil and in the same oil add curry leaves.
  • Switch off the flame and after 10 minutes add curd.

Step by step pictures of the recipe:

Cook the vegetables in a skillet and add some water.
Cover with a lid and cook for 10-15 minutes.
Grind coconut, jeera and green chilies to a coarse consistency.
Add the mixture to the cooked vegetables.
Make space at the center and add coconut oil and curry leaves.
Add curd once it is cooled.

Notes:

  • While cooking vegetables neither it should be over cooked nor under cooked.
  • Whisk the curd before adding to the cooked vegetables.
  • Fresh curd is preferred always.

Idli Milagai Podi

Idli \ Dosai milagai podi is a dry condiment served with idli, dosa, roti and also for bread. Ghee or sesame oil is used to make a paste and used as a dip. The consistency is dry and coarse and shelf life is for four to six months. We love this in our family to eat with bread and rice even.

Ingredients:

  • Urad Dal (Black Gram] (whole, 100 gm or 1/2 cup)
  • Til [Sesame] (seeds, white, 30 gm or 1/4 cup)
  • Red Chilies (Kashmiri, 3/4 cup or 25 gm)
  • Hing [Asafoetida] (cake, 2 pieces)
  • Red Chilies (3/4 cup or 25 gm)
  • Coconut/Any oil (2 tsp)
  • Salt (to taste)
Ingredients

Cook time: 15 minutes

Category: Lunch \ Dinner \ Breakfast

Cuisine: South Indian

Yield: 250 gm

Method:

  • Heat a shallow or deep skillet to medium and add urad Dal (black gram].
  • Dry roast for 7-9 minutes or till golden. Constant stirring is required while roasting.
  • Set aside and in the same skillet add til [sesame] seeds and dry roast until it splutters. Set aside when the splutter sound subsides.
  • In the same skillet add oil and hing [asafoetida] cakes and wait for those to double and crisp up.
  • Set aside and add red chilies (kashmiri) and sautee for 2-3 minutes.
  • Set aside the kashmiri chilies and add red chilies and sautee for 2-3 minutes.
  • Let the ingredients cool completely before grinding.

Step by step pictures of the recipe:

Dry roast urad dal till golden and set aside.
Dry roast till and set aside.
Roast both the chilies with little oil and set aside.
Grind the red chilies, hing and salt to a nice powder.
Coarse grind urad dal and sesame seeds.and mix the ground ingredients.

Notes:

  • While dry roasting stir constantly to prevent burning.
  • While roasting sesame seeds they pop up or splutter switch off the flame and transfer immediately to a bowl.
  • We can use either black or white sesame seeds. The black seeds are dehulled and rich in flavor and taste compared to white.
  • The aroma of coconut oil is preferred than other oil.

Paruppu Urundai [Lentil Dumplings] Rasam

Paruppu urundai rasam is not a very common dish like paruppu urundai mor kuzhambu or urundai kuzhambu. Paruppu urundai rasam is my husband’s favorite dish. In our family we make during the weekends and this is one of our special recipes.

INGREDIENTS:

  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Red Chilies (4)
  • Sambar Powder (1 tsp)
  • Mustard Seeds (1 tsp)
  • Tomato (chopped, 3/4 cup)
  • Tamarind (a gooseberry size)
  • Jeera [Cumin Seeds] (1/2 tsp)
  • Green Chili (1/2)
  • Ghee (1 tsp)
  • Salt (to taste)
  • Ginger (a small piece)
  • Turmeric Powder (1/2 tsp)
  • Cilantro (chopped, fine, 4 tsp)
  • Hing [Asafoetida] (cake, a small piece)
Ingredients

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Category: Lunch \ Dinner

Cuisine: South Indian

Serves: 4

METHOD:

RECIPE FOR PARUPPU URUNDAI [LENTIL DUMPLINGS]

  • Wash and soak toor dal [pigeon peas] for 45 minutes. Add red chilies and hing [asafoetida] along with toor dal.
  • Strain the water, add salt and grind to a coarse consistency.
  • Save the water.
  • Form the mixture into balls of a small lemon size.
  • Grease a plate with oil and steam on a low flame for 10 minutes.

PARUPPU URUNDAI RASAM RECIPE:

  • Soak tamarind in water for 30 minutes and extract the juice.
  • In a pan add one cup of tamarind juice and one cup of plain water and bring it to boil.
  • Add chopped tomatoes, sambar powder, turmeric powder, green chili, salt and cilantro.
  • Cook until the raw smell of sambar powder is substituted with good aroma.
  • Add the saved water.
  • Add the steamed paruppu urundai [dumplings] one at a time and cook till the urundais start floating.

FOR TEMPERING:

  • Heat a shallow skillet and add ghee and mustard seeds.
  • Wait for the seeds to splutter and then add jeera.
  • Switch off the flame and add the hot mixture to rasam.

Step by step pictures of the recipe:

Wash and soak lentils, red chilies and hing for 45 minutes.
Strain the water and add the ingredients to a grinder bowl and add salt.
Grind to a coarse consistency. Grease a plate with little oil.
Form the mixture into balls.
Steam the dumplings for 10 minutes.
Add tamarind water, chopped tomatoes, sambar powder, turmeric powder, salt and chopped cilantro.
Cook for 10 minutes then add the saved water and dumplings to the rasam. Cook until the dumplings float.
Add ghee and mustard seeds to a skillet. Wait for the seeds to splutter and add jeera.
Add the hot mixture to the rasam and garnish with chopped cilantro.

NOTES:

  • Tamarind pulp can be diluted and added.
  • Hing powder can be substituted for hing cake.
  • Dumplings can be dusted with rice flour and added to rasam instead of steaming but this method requires lot of practice and skill. When dumplings are steamed they won’t break.
  • While steaming open and check if it is soft as also cooked.
  • Dumplings can be added in two batches. Wait for the first batch of the dumplings to float. After they started floating check there is enough water and then add the second batch.
  • Beginners strain the lentils using a strainer instead of directly adding it to the grinder bowl. If the lentils are grinded with water it becomes soft and chances of breaking is more.
  • As soon as you add jeera stop the flame. jeera gets burnt fast and spoils the smell of rasam.
  • For sambar powder recipe please check my channel and I have given the link in the description of the video.

Low-Carb Stuffed Okra [Bharwa Bhindi]

Okra is a very popular vegetable in India. All the children in our family love okra stir fry, stuffed okra and okra sambar. Stuffed okra goes well with chapati, bread, naan, paratha and rice.

Ingredients:

  • Baby Okra (250 gm)
  • Cumin powder (1/8 cup)
  • Coriander Powder (1/8 cup)
  • Onions (chopped, 1/2 cup)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 2 1/2 tsp)
  • Salt (to taste)
  • Oil (8 tsp)
Ingredients

Cook time: 40 minutes

Cuisine: North \ South Indian

Category: Lunch \ Dinner

Serves: 2

Method:

Recipe for Stuffing:

  • In a bowl add coriander, cumin, red chili powder and salt.
  • Mix all the powders and add 2 teaspoons of oil.
  • After adding oil mix again.

Stuffed Okra recipe:

  • Cut off the crown of okras.
  • Make a vertical slit and fill the okras with the spice mixture.
  • Refrigerate for 10 hours.
  • In a deep skillet add oil, chopped onions and turmeric powder.
  • Add salt only for the onions.[Remember already added salt for the okras]
  • Place the okras gently and flip every 4-5 minutes until they are cooked.
  • It should be cooked uncovered and on a low heat.
  • Avoid flipping the okras too often to keep the stuffing intact.
  • Add leftover spice mixture if needed.
  • Cook until okras absorb all the flavors of spices, and crispy.

Step by step pictures of the recipe:

Add coriander, red chili, cumin powder and salt in a bowl.
Add oil and mix all the ingredients.
Cut the crown off and make a vertical slit.
Fill the okra with the spice mixture.
Refrigerate the okras for 10 hours.
Add oil, onions, turmeric and salt.
Place the okras on the onion mixture.
Flip the okras gently and cook the spices are absorbed and crispy.

NOTES:

  • Short and stout okras are preferred for this recipe.
  • Wash the okras and dry using a kitchen towel.
  • While placing the okras lay in a single layer in the skillet.
  • Garam masala can be added to the spice mixture.
  • Be careful while making a slit. Do not cut the way through. If the okras are long make a long slit and cut it into half.
  • I used heavy bottom cast iron skillet but non-stick pan can be substituted for the iron one.

Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.

INGREDIENTS:

  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)
Ingredients

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video

Method:

  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.

Notes

  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

Ingredients

  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video

Method:

  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.

Notes:

  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.