Saturday, 3 May 2025

Banana halwa





Banana halwa 

Ingredients 

10 yellow Banana 
1/4 kg jaggery 
3 cardamom crushed 
5 tablespoon ghee.

Method 

In a microwave bowl, add bananas and ghee, cook for 5 minutes,  use a fork smash it.

Add crushed jaggery in  small pan, add 1/2 cup water, bring to boil, sieve and add the jaggery liquid and crushed cardamom powder,  in the bowl, gently mix well. 

Keep the bowl in the microwave,  cook for another 10 minutes,  you will notice the halwa started to boil and reduce to halwa consistency. 

Remove from the microwave.  Mix well,  set to cool. Relish. 




Tuesday, 29 April 2025

Mixed veggies and Feta cheese salad


Baby Cucumber 
Tomatoes
Non spicy peppers sliced 
Lemon juice 
Olive oil
Feta cheese crumbled 
Basil leaves tear with hands
crackled peppercorns 
Salt

Toss with a fork and relish.

Wednesday, 9 April 2025

Aviyal

Aviyal is an integral part of Sadhya.  A very delicious dish which can be made with a lot of vegetables,  coconut, green chilies and curd.

Aviyal 

Ingredients 

3 drumsticks cut into 2 inch pieces 
1 raw banana 
1 small mango
100 grams ash gourd
100 grams Cucumber (large sambar cucumber)
10 beans
1 carrot
100 grams yam
100 grams snake gourd 
10 green chilies 
1 tsp jeera
A few curry leaves 
1/2 grated coconut 
1 cup buttermilk 
2 tbsp coconut oil 


Method 

Wash, peel yam, cucumber, raw banana, ash gourd, and carrot. Cut into 2 inch long.

Trim beans and cut into 2 inch long. 
 
In a mixer,  grind coconut,  green chilies, jeera and curry leaves to a paste.

 Churn curd and make buttermilk. 

Add just enough water and cook all vegetables together till tender by adding salt.

Add coconut paste, mix well,  reduce flame add buttermilk and cook further for just 2 minutes.  Off the stove. 

Pour coconut oil and devour aviyal with rice or roti.











Tuesday, 21 January 2025

Karuveppalai thogayal ( curry leaves chutney)



Karuveppalai thogayal.

Recipe 

Ingredients 

2 tablespoon chana dal
1 tablespoon urad dal
3 green chilies 
One inch long ginger
1/4 tsp heeng powder 
1 tsp gingly oil 
A small piece tamarind 
Two handfuls of curry leaves 
Salt as required. 

Method 

In a kadai pour oil, add chana and urad dal,  in medium flame roast, add green chillies, ginger, heeng and tamarind.  Saute, add two handfuls of curry leaves.  Add salt,  mix well. Off the stove. 

Let it cool. Grind in the mixer in pulse mode, add one or two tablespoon of water if necessary.  Make a semi solid chutney. 

Serve with hot steaming rice, pour a tsp of gingly oil and devour.

Monday, 20 January 2025

Amla pickle




Amla pickle 

Ingredients 

15 amla, Wash clean and cut into small pieces. (Dessed)
20 nos kashmiri chillies 
1/4 tsp methi
1 tsp turmeric 
Gingly/Til oil 3 tbsp
Rai 1 tsp
Heeng 1/2 tsp
Salt as required 

Method 

Wash, cut and remove seed from amla, use a steamer to steam and keep aside.

Dry roast red chillies and methi Dana, once crispy make a coarse powder in a mixer jar.

In a kadai pour oil add rai, let it splutter.  Off the stove.

In that hot oil add turmeric,  steamed amla, salt, heeng and chilli and methi powder.  Mix well.  Let it cools, store in an airtight container.

Tastes good with curd rice.