Vegetarian thali : Drumsticks sambar, avrakkai thoran, vazhapoo usli, mango pickle

I have updated a recipe which I have written a few years ago. 

A beautiful morning, I took a walk in the cool breeze. In summer it's better to go for early morning walks. When kids have their summer holidays after exams. I am lucky my children are in nearby schools so I can have the luxury of a brisk morning walking now and then!

Today for lunch menu drumsticks sambar, avarakai curry, vazha poo usli(platain flower), kilimooku mango pickle, marachini papad(tapioca), curd and rice.

I will today share with you traditional palghat thali. With sambhar, two curries, papad, pickle, rice and yummy curd.

Drumsticks Sambhar with a twist

Ingredients

Drumsticks/Moringakkai - 3 (cut into 2 1/2 inch long)

Turkey berry a handful halved

10 Avarakkai chopped 
turmeric powder - a pinch
salt as required
tamarind - a lemon size

For the sambhar masala(dry roast) if you prefer to add fresh sambar podi, follow this step. Or you can add two tsp sambar podi. 

Thuvar dal - 2 tbsp(optional) 
methi seeds - 1/2 tsp
dhaniya seeds - 1 tsp
red chilly - 5 small
badigay chilly - 5
curry leaves - a few
kayam/heeng- 1 small piece
oil - 1 tsp

grated coconut - 1/4 cup

1/4 cup tuvar dal, soaked, cooked in 1 cup water in pressure cooker. 

For the tadka

1/2 tsp mustard seeds 

1tsp ghee/gingly oil

2 tsp fresh methi leaves 

Turkey Berry (chundakkai) 

Method

* In kalchatti cook drumsticks, chundakkai, avarakkai by adding enough water, turmeric powder and salt.

*Pressure cook for 2 whistles the washed tuvar dal in a cup of water. 

* In another pan dry roast all the ingredients and grind using a little water. If you want to add readymade sambar powder you can skip this step. 

*Add coconut and grind further. Keep aside. 

*Pressure cook tamarind for two whistles. Add tamarind juice in drumsticks boil for 2 minutes. 

*Add cooked tuvar dal along with the water. 

*Add ground coconut paste  allow it to boil. 

*In a small pan pour a tsp of ghee/gingly oil add mustard seeds. 

*Allow mustard seeds to splutter add chopped me this leaves  and pour into the prepared sambhar.

Tips : You can cook 1/4 cup tuvar dal in pressure cooker and add if you like. But for better taste enhancement I have roasted dal and added to sambhar.

If you want to add readymade sambar powder you can skip the dry roast step, but then you have to pressure cook tuvar dal and add. 

Variation

Drumsticks, Turkey berry and avarakkai (hyacinth beans) 

Drumsticks sambar and olan

Avarakai thoran

Avarakai - 1/2 kg
coconut - 1 tbsp
green chilly - 2
curry leaves a few
salt - as required

for frying

Sunflower oil/coconut oil - 1 tbsp
mustard seeds - 1/2 tsp
red chilly - 2
broken urad dal - 1 tsp

Method 

*Wash trim and cut avarakai into small pieces.

* In a heated pan pour oil add mustard seeds and urad dal, allow the mustard seeds to splutter. 

*Add red chilly, now add the avarakai, turmeric powder and salt mix well. 

*Allow it to cook in high flame stirring now and then.

* In a mixer grind coconut and green chilly.  

*When the avarakai is cooked well add grounded coconut and curry leaves. 

*Mix well and remove from stove. 

*Serve with rice and sambhar. 

Vazha poo usli ( plantain flower)

Ingredients

Vazha poo - 1
tuvar dal - 1/4 cup (soak in water)
grated coconut - 1 tbsp
green chilly - 2
ginger - a small piece
turmeric powder - 1/2 tsp
salt - as required
hing powder a little

For frying

sunflower oil/coconut oil - 1 tbsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
red chilly - 2

Method 

*Clean the vazha poo and chop finely. 

*Grind soaked tuvar dal with green chilly, ginger and salt mix it with chopped vazhapoo and steam for about 10 minutes by spreading a plantain leaf in the steaming vessal. 

*Allow it to cool for a while gently try to separate the cooked vazha poo. 

*In a heated pan pour oil add mustard seeds and urad dal, allow the mustard to splutter add red chilly now carefully add the cooled vazha poo and heeng. 

*Mix well. Add grounded coconut and curry leaves.


Mango pickle 

Raw mango/totapuri - 3 to 4

red chilly powder - 5 tbsp
mustard seeds - 1/2 tsp
meethi seeds - 1/2 tsp
red chiillly - 2 broken
salt - as required
hing powder - 1 tsp
curry leaves - a few (optional)
turmeric powder - 1/2 tsp
sunflower oil/gingly oil - 2 tbsp

Method 

*Clean and chop mango into small pieces. (I used tupperware smart chef.) 

*In a pan heat sunflower oil/gingly oil add mustard seeds and meeti seeds. allow it to splutter. 

*Add red chilly powder , heeng powder and curry leaves. Mix well. 

*Now add chopped mango, turmeric powder and salt. 

*Mix well and cool it to room temperature. 

*Keep it in air tight jar and refrigerate.

 

*Make fresh pickle throughout the season for better flavour and taste.

Marachini papad(Tapioca papad) is a trivandrum speciality. Its made out of tapioca, red chilly and salt. Fry it in oil like appalam or papadam.

Have lunch with freshly made rice and curd.

Vegetable Masala Pulav and raitha

Good morning. Its summer time in India. Its a blissful summer. You can see trees all over Bangalore bloom. The cherry blossom and bright yellow coloured flower.  

Yesterday it was a bright full moon night. The moon was pale yellow and looking gorgeous like a pearl in the oyster! I took a stroll in the moonlit night in our apartment podium.


I got up at 4 today just to see the morning romantic sky.

I just love to see the bright orange sun in the morning. As I was sipping my early morning garam pani (warm water boiled with herb ramacham (vettiver) and the air was filled with freshly blossomed jasmine flower. Jasmine of course blooms at night and my balcony will be filled with its mild fragrance. 

I was thinking what to make for lunch? The whole week I was preparing different kinds of curries and vegetables gravies. So why not make yummy vegetable masala pulav with tomato raitha. This recipe is my creation. 

Vegetable Masala Pulav

Ingredients

Basmati Rice - 1 cup (clean wash and drain water)

chop the following vegetable into small cubes.

1.Potato - 1 (medium)
2.onion -1
3.beans - 5 nos.
4.tomato - 1 (big)
5.carrot - 1(medium)


shelled peas - 1/2 cup
garlic - 1 pod
green chilly - 1 small
ginger  julienne - a few

Sunflower oil - 1 tsp
Ghee - 2tbsp

For the masala (roast in slow flame)

clove - 4
cinnamon stick - a small piece
elachi - 2
jeera - 1 tsp
star anise - one whole
badi elachi - 1

Garam masala powder - 1/2 tsp
amchur powder - 1/4 tsp(optional)

Turmeric powder - 1/2tsp
salt - as required
Water - 1 1/2 cups

For garnishing

coriander leaves - 1 tsp (finely chopped)
pudina leaves - a few leaves.(Optional)


Method of Preparation

In a heated deep pressure pan pour sunflower oil and two spoons of ghee. Add jeera, clove, cinnamon stick , elachi, jeera, star anise,badi elachi. allow it to release aroma. Add onion, ginger, garlic and chilly sauté for a while, Now add rest of the vegetables. In high flame cook the vegetables for about 5 minutes. Now add the basmati rice, sauté further, Allow the masala and vegetables mix very well with rice. Add turmeric powder, garam masala powder, amchur powder and salt. Now add water and mix gently. Allow the vegetable and rice to cook in pressure pan for one whistle. Before serving garnish with freshly chopped coriander leaves and pudina leaves. 


Tomato/cucumber/Onion Raitha

Ingredients

Tomato cucumber/onion - 1
curd - 2 cups
green chilly - 1
coriander leaves - a few strings
roasted ground jeera powder - 1/2 tsp
salt as required

Method of Preparation

In a large serving bowl pour curd, add salt. Chop tomato/cucumber/onion into small pieces. chop green chilly and coriander leaves, add to the prepared curd mix well. Just sprinkle roasted jeera powder. Serve chilled with vegetable masala pulav.

 

Green peas/Cabbage kheer - Holi special

Let us celebrate this holi with a two special ingredients green peas and cabbage! Surprised, we have come across many different rice kheer preparation. But two very special vegetables  that too green peas and cabbage! Yes you can make yummy dishes out of green peas and cabbage.

Green Peas / Cabbage Kheer

Ingredients

Shelled green peas/ grated fresh cabbage - 2 cups

Milk - 2 1/2 litres

Sugar - 2 cups

Green cardamom - 2 tsp (powdered)

Pistachio nuts - 15 - 20

Green cardamoms - 20-25 (crushed)

cashew nuts - 20 (fry in little ghee till golden brown)

Ghee -1 cup

Method of Preparation

Boil green peas/cabbage until tender. Refresh in cold water and grind to a fine paste.Heat ghee in a thick-bottomed pan, add the green peas/cabbage paste and cook for a few minutes, stirring constantly.Remove from fire and keep it aside.Boil milk and add it to the cooked green peas paste. Bring to a boil.Cook on a slow flame for fifteen to twenty minutes, or until the milk is reduced to half.Add sugar, green cardamom powder, cashew nuts and sliced pistachio nuts.Cook for about 8-10 minutes on a slow flame, stirring constantly.Serve chilled.

Rooh Afza and Khus cool drinks - Holi special

Happy Holi to foodies all over the world ! 

Healthy cool drink

Chilled sprite – 1 ltr

Khus syrup – 1 cup

Fruits like apple. musumbi and pineapple chopped into thin slices. – few slices

Fresh cherries – 1 handful

Mint leaves – a few

Method of Preparation

Pour Khus syrup in four thin glasses, add sprite equal parts. Decorate with sliced fruit slices and fresh cherries, just before serving garnish with mint leaves. Serve chilled. The best drink on a hot summer holi day! Have fun.

This is orginal recipe shared by Rooh Afza 

Ingredients

• 3.5 cups of water – chilled 
• rooh afza syrup as required
• ½ tbsp sabja seeds/basil seeds
• sugar as per your taste – optional
• ice cubes (optional)

Instructions

1. soak the sabja/basil seeds in ¾ cup of water for half an hour.
2. in a glass jar or a bowl add 3.5 cups water.
3. add rooh afza syrup in the water as required.
4. also add the soaked sabja seeds.
5. add the sugar as per your taste.
6. add ice cubes, if you want to serve it cold.
7. stir everything well.
8. you can have the drink immediately or store the drink in refrigerator and have it after few hours.

Notes: 

For varioation you can use rooh afza is a sweet rose scented syrup that is made with fruits, vegetables, herbs and roots.

it is a unani medicine and was developed to reduce body heat. the dark rose colored syrup is thick and very sweet. so the syrup has to be dissolved in water or milk. the aromatic and herbal flavors of this drink is something that you have to try.

you can add rooh afza to milk shakes, sherbets, lassi, , kulfi, ice cream, phirni, kheer and pudding. it is sweet in taste and adds a rich, aromatic and cooling flavor to your drinks or desserts. you can have it with cold water mixed with sugar too.

women's day special snack - Idli and coconut chutney

Wishing all my woman readers a happy women's day. 

Here is a beautiful pink rose from my terrace garden for being the most beautiful woman! Beautiful Indian bangles for your lovely hands.

 

So what special dish you made today to celebrate your womanhood? Something really healthy. 

I am going to celebrate women's day with the most beautiful woman, my mother. I prepared a simple dish for her today. Soft and spongy idli. A healthy and tasty Indian snack. 

Soft, spongy Idli

Ingredients

Urad dal - 1 cup

Idli rice (Ponni boiled rice/Doppi rice) - 3 cups.

Salt - 1 1/4 tsp

Method of Preparation

Soak urad dal and rice in separate vessels for about 4 to 5 hours. Grind urad dal first for about 35 minutes in wet grinder by adding just enough water. When the batter is ready to be removed off the grinder and look for bubbles in the urad dal paste. If you see big bubbles coming and bursting  that means your urad dal is ready to be removed. The quantity will be 3 times of urad dal you added. Remove from grinder keep aside. Now add idli rice allow it to grind for about 12 minutes, now add prepared urad dal. Allow both the batter to grind together for about 10 minutes, Add salt. Carefully remove the batter in a large vessel. The batter will be double the quantity you grind when fermented. So make sure your vessel is big enough. We are going to allow the batter to ferment overnight for about 8 hours. 

Morning prepare soft idli in  idli maker.Use a little oil to moist the idli tray. Pour just one big 
laddle full of batter. Allow the batter to cook for about 10 minutes in medium flame. Remove from the idli tray using a clean ladle. Careful you may break the idli as its very soft and fluffy!
Your spongy idli's are ready to be served. 

For coconut chutney 

Ingredients

Grated coconut - 1 cup
green chilly - 3 nos.
puffed bengal gram(pottu kadala) - 1 table spoon
coriander leaves - few springs
ginger - 1 small piece
salt - as required

For the tadka

Oil - 1 2 tsp
mustard seed - 1/4 tsp
red dry chilly - 2 nos.

Method of Preparation 

Add all the ingredients and ground by adding just enough water. Grind coarsely. Remove from mixer and add little more water if required for pouring consistency. In a small pan add oil and add mustard and red chilly. Allow it to splutter. Pour in top of the chutney. Serve with fluffy, spongy idli.

Papaya Jam

I like ripe and juicy papaya. I like to make salad and curry out of raw papaya. Papaya is a very nutritious and tasty fruit and at the same time its a good vegetable too, when its raw.  Today I am sharing with my readers ripe and half ripened papaya jam. Sounds interesting!

This recipe is originally shared by my friend Reeja Shanty. These papaya's are garden fresh and recipe and photographs shared by Reeja for my readers. Thank you Reeja.

Papaya Jam

Ingredients - 3 papaya
sugar/powder jaggery - 4 tsp
lime juice - 3 to 4 table spoon

For better flavour (Optional)
Roast and coarsely powdered 
cinnamon, clove and elachi  - 1/2 tsp

Select three papayas one fully ripe and two half ripe. Wash, peel and deseed. Cut into big cubes. 

 1

 2

3


Use a blender to finely chop. 

  4

Now add four teaspoon sugar and keep in low flame without adding water. Allow the papaya to cook in its own juice.Cook for 20 to 30 minutes keep stirring the fruit and smash it in between for even cooking.

  5

Once the papaya is cooked allow the jam to cool down. Add juice from three juicy lemon. About 3 to 4 table spoon. This is the only preservative used in this jam.

  6

Chef's tip:

1. Instead of sugar you can use powdered jaggery.
2. If you like you can add little spices like roasted and coarsely powdered cinnamon, clove and one elachi for better flavour. Keep in air tight jars. Use it as a side dish with poori, roti or bread. 

KHANDVI

KHANDVI 

I enjoy Khandvi as an evening snack. Today I tried to make Khandavi for breakfast. Equally taste good! 

Ingredients

1 cup besan(sieved) 

  

1 cup   dahi/ curd, I used dahi from collected malai for butter. 

2 cups  water, room temperature 

1 tsp ginger paste/grated ginger

1tsp green chilli paste/ thinly sliced

1 tsp red chilli powder

1/2  tsp salt

1/2 tsp heeng

1 tsp turmeric  powder

For tempering:

1 tsp oil

1/2 mustard seeds

  

1 thinly sliced green chilli 

4-5 curry leaves                      

Finely chopped coriander leaves – 1 tsp

2 tbsp   grated coconut

Method

*Place flour in a large, deep, heavy based pan  

*Add grated  ginger chopped chilli /ginger chilli paste, chilli powder, salt, heeng and turmeric and mix.

* Now add the  curd a little at a time, stir well so as to form a smooth paste, without any lumps, and then add the water.I used the hand blender. 

*Place the pan over high heat, and bring to a boil, stirring all the time. You should continously stir the batter, that assure smooth batter. 

*Keep cooking and stirring till you reach a paste like consistency. The batter will leave the sides of the pan. 

*You can test the consistency of the batter,  spread a small quantity of the batter on to an ungreased surface, cool, it should come off clean, that means the consistency is perfect. 

*Grease a few plates spread the mixture and gradually but with steady hands spread as thin a layer as possible. Allow the batter to completely cool. Score using a knife. 

*Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.  

*Arrange them into a serving dish.

*For the tadka( the most delicious part of khandvi!)

*Heat the oil in a small pan and add the mustard seeds, curry leaves and red chilly. Stir a few times and then spread over the layer. 

*Now gently spread grated coconut, chopped  coriander leaves a dash of heeng powder.

*Taste great with coriander chutney  and imly chutney.

The idli steamer can also be used for making khandvi, which I tried.

The ratio of buttermilk and besan is 2:1, please remember that so that you will get perfectly steamed khandvi.

Place the prepared batter in a large bowl in the idli steamer. I placed a grid in the steamer and added water at the bottom.

Steam the batter for about 15 minutes. Open and check whether it's done.

Once the batter is completely cooled down, cut into desired shapes. I have not rolled it, instead made into squares and did a quick tadka.