Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

We are a typical South Indian “idli-dosa” for breakfast family. I make this chutney at-least twice a week. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Just like any mom, mornings are precious to me too! To add to that, I am not a morning person. Its all tooooooo a.m for me every single day and the Bangalore weather doesn’t help one bit. 5 minutes of extra sleep in the morning seriously does matter a lot. So recipes like these rescues me during those kind of days which is like almost every single day! I always have a stash of frozen coconut in the freezer and that is a great time saver. What peanut butter does in the morning in the western countries, peanut chutney does to us daaaaa.

Here is how to do peanut coconut chutney.

Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Set aside.

Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
Here is the recipe for homemade tamarind paste. Its a life saver in the kitchen. You can use fresh soaked tamarind too!
Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.

I mostly serve the chutney without tempering.
But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

Serve with idli or dosa.
Brown rice idli recipe
Softest idli recipe
Crispy dosa recipe

Peanut Coconut Chutney Recipe

 

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Prep time

2 mins

Cook time

5 mins

Total time

7 mins

 

Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the chutney

• ⅓ cup peanuts
• 2 dried red chillies (use more for a spicy chutney)
• ½ teaspoon tamarind paste
• 2 tablespoon fresh shredded coconut
• ½ teaspoon salt
• ½ teaspoon jaggery
• ¼ teaspoon hing

For the tempering

• ½ teaspoon of sesame oil (gingely oil)
• ¼ teaspoon of mustards seeds
• 1 sprig curry leaves

Instructions

For the chutney

1. Dry roast the peanuts and dry red chillies until golden.
2. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
3. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.

For tempering

1. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

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Easy Recipe for tomato dal with garlic and spices. Perfect accompaniment for lunch with rice. The flavor of roasted garlic is so aromatic and delicious in this recipe. With step by step pictures.

Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.

Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.

Add in the chopped onions. If you want a spicy dal, add in a few green chillies at this stage. Fry till the onions are soft and slightly brown in colour.  It will take around 5 minutes of sauteing.

Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.

Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.

Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with rice.

Tomato Pappu with Garlic recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for Tomato pappu with dal. Restaurant style tomato lentils with garlic and spices. Serve with rice and ghee for lunch. Easy recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

• ½ cup toor dal
• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 10 cloves garlic, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chillies, sliced
• ¾ teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon sambar powder
• ½ teaspoon coriander powder
• ¼ teaspoon hing (asafoetida)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped

Instructions

1. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
2. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.
3. Add in the chopped onions and green chillies. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.
4. Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.
5. Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.
6. Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with rice.

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Recipe for Senai Kizhangu Chops / Senai Kizhangu Roast. Easy to do Yam roast with step by step pictures. 

I have a couple of these old books that I have got from my mom that has some recipes which are pure genius. These are no name cook books written in tamil. The first 15 pages and the last 15 pages and then some middle have gone missing. My mom has had it for over 40 years now. This recipe for senai kizhangu chops is from this book. Its a regular recipe at home. Its so easy to make and so so good to eat. Pair it with rasam sadam and you will have a heavenly lunch.

Here is how to do Senai Kizhangu Chops / Senai Kizhangu Roast.
Prep
Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salt water for five minutes. Drain the water and set aside.
Note: Some people might feel their palms itch badly after cleaning yam. Apply oil or wear gloves when cleaning and cutting yam.

Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well. If you want it spicy, add more red chilli powder.

Now take a pressure cooker and add in little water (1/2 cup) to the bottom of the pan. Place the masala coated yam bowl inside the cooker. Do not add any water to the yam. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long.

Senai is cooked and ready!

Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp. I use two forks to turn the senai kizhangu. Its the perfect tool.

Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.

Senai Chops - Elephant Foot Yam Chops Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Recipe for Senai Kizhangu Chops / Senai Kizhangu Roast. Easy to do Yam roast with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side dish

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

• 250 grams Elephant foot yam / Senai Kizhangu
• ¾ teaspoon salt
• 2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 5 teaspoon oil
• 4-5 sprigs curry leaves
• Juice of half a lime
• 1 sprig coriander leaves, chopped

Instructions

1. Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salted water for five minutes. Drain the water and set aside.
2. Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well.
3. Cook the yam in a pressure cooker for 2 whistles. Wait for the pressure to release naturally.
4. Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp.
5. Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.

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Easy recipe for Potato Pepper Fry / Urulai Milagu Varuval. Potatoes tossed in black pepper and curry leaves. Perfect side dish for lunch with rice and rasam or sambar. With step by step pictures.

I am a great fan of Kenji-Lopez of serious eats. Who isn’t right! He did a story last year on how a little baking soda added when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato. He calls it the crisp-to-creamy contrast. I have done this potato-pepper fry using his method of adding that little baking soda while boiling potatoes. This potato-pepper fry is such an easy and a hit recipe at home.

Here is how to do it.
Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally. If you are worried of potatoes turning into a mush, release the pressure immediately after the two whistles are over.

Drain the water from the potatoes. Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.

Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.

Add in the potatoes and toss on medium flame for about 10-12 minutes.

Golden goodness after 12 minutes.

Serve hot with rice, rasam or sambar.

Potato Pepper Fry / Urulai Milagu Varuval

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Easy recipe for Potato Pepper Fry / Urulai Milagu Varuval. Potatoes tossed in black pepper and curry leaves. Perfect side dish for lunch with rice and rasam or sambar. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

For Boiling Potatoes

• 500 grams potatoes
• ½ teaspoon salt
• ½ teaspoon baking soda

Spices and flavoring

• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• 4-5 cloves garlic, crushed with skin

For tempering

• 5 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• 3 sprigs curry leaves

Instructions

1. Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally.
2. Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
3. Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
4. Add in the potatoes and toss on medium flame for about 10-12 minutes.
5. Serve hot with rice, rasam or sambar.

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Tender coconut pudding / elaneer pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures. 

Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml

I have not met a single person so far that doesn’t like this pudding. Its such a simple recipe to put together and always a hit at get-together-parties. This is a no fuss dessert that’s so classy and can be made in less than 30 minutes if you have all the ingredients available. When buying tender coconut, ask the coconut seller to give young tender coconuts that has coconut meat inside. Many tender coconuts just have water. If you are not equipped at home with machete for breaking coconuts, ask the shop keeper to break and give it to you. You can carry a bottle with you so that you can collect the tender coconut water. You will need at-least 3 tender coconuts for this recipe.

Note: The condensed milk in itself is sweet. I have not added any extra sugar in this recipe.

Here is how to do tender coconut pudding / elaneer pudding:

Take a bowl and add in a can of condensed milk and milk cream. I usually use Amul cream as that is what is widely available here in India.

Add in a cup of fresh coconut milk.
(For fresh coconut milk, run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
Also add a cup of full fat cows milk and a teaspoon of real vanilla extract. Do not use imitation vanilla or vanilla essence. The flavour of vanilla essence (artificial) is very over powering. Just omit it if you dont have real vanilla extract.

Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.

Soak 5 grams of agar agar (china grass) in a cup of water for 5 minutes.

Note: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.

Bring it to a boil and let it simmer till the china grass is melted. Strain using a big holed strainer and add to the pudding mixture.

Remove the coconut meat (It looks like jelly) from the inside of tender coconut. We need about half a cup of tender coconut meat. I have used about three tender coconuts today to get the required amount of coconut meat. Chop into small pieces.

Add in the tender coconut meat to the pudding mixture.

Pour it in ramekins and let it set in the fridge for 4 hours. Serve cold.

Tender Coconut Pudding - Elaneer Pudding

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Tender coconut pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures. Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: South India

Serves: 10 servings

Ingredients

• 1 can (400 grams) condensed milk
• 250 ml milk cream (I used Amul cream)
• 1 cup fresh coconut milk (see notes)
• 1 cup full fat cow milk
• 1 teaspoon real vanila extract
• 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
• 1 cup water (for boiling china grass)
• ½ cup chopped tender coconut meat

Instructions

1. Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk and a teaspoon of real vanilla extract.
2. Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
3. Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
4. Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
5. Add in the tender coconut meat to the pudding mixture.
6. Pour it in ramekins and let it set in the fridge for 4 hours.
7. Serve cold.

Notes

For Making Coconut Milk.
(Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
A note on china grass:
I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.

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Recipe for Mooli Chapati – Radish chapati made with shredded Radish and flavored with spices and herbs. With step by step pictures.

When we were young my mom would make Radish Sambar or Poriyal (stir-fry) twice or sometimes even thrice a week when dad was not travelling and was around at home. He had symptoms of Haemorrhoids and so Radish made it to the dining table regularly as it is believed to have healing properties related to stomach and digestion. Me and my brother boycotted eating Radish as we were not very fond of it then. My mom developed this indigenous idea where she shredded the radish and made it into a stir-fry. She added little turmeric powder for colour and passed it on as cabbage stir-fry. We ate it for several months as we were scared to boycott cabbage too! My aunt visited us one day after some shopping impromptu. She stayed back for lunch. The camouflaged Radish-cabbage poriyal made it to the dining table. It was served to my aunt Sarasathama as cabbage poriyal. She could not get the cues my mom had passed at the dining table (“enna villathanam”). She immediately said, ” idhu mottakosa??? mullangi maadiri illa irukku? “( is this cabbage? I am sure this is Radish.). Thanks to my aunt, my mom’s vegetable evil drama came to an end that very day. Today after several years, I am doing the same at home as the boy hates Radish. But this is a much better version to have radish.

We had a bumper harvest of Radish from the garden and I had to come up with ways to use the radish. This recipe for Radish Chapati – Mullangi Masala Chapati turned out to be a major hit at home.

I adapted this recipe based on Methi Thepla. Here is how to do Radish Chapati – Mullangi Masala Chapati.

Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.

Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, asafoetida, red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.

Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.

After the rest, Make into small golf ball size dough balls.

Dust the dough balls in lot of flour and roll it into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.

Serve hot with vegetable kurma / gravy and yogurt. Delish!

Radish Chapati - Mullangi Masala Chapati

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Recipe for Mooli Chapati - Radish chapati made with shredded Radish and flavored with spices and herbs. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breads

Cuisine: North Indian

Serves: 20 chapatis

Ingredients

• 250 grams Radish, shredded fine
• 2 Cups Atta - whole wheat flour
• 2 tablespoon vegetable / sunflower oil
• 1 teaspoon salt
• ½ teaspoon hing (asafoetida)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 green chilli, finely chopped
• 8-10 sprigs coriander leaves, finely chopped
• 5-6 sprigs mint leaves, finely chopped
• ¼ teaspoon cumin seeds
• For making chapati - sprinkle oil or ghee as needed

Instructions

1. Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.
2. Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, hing (asafoetida), red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.
3. Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.
4. After the rest, Make into small golf ball size dough balls.
5. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
6. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.
7. Serve hot!

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Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.

This recipe again is very special to me. This was a regular at Manju Auntie’s place and I learned it first hand during my trip to Chennai recently. This goes so well with idli and is one of the easiest and quickest curries one can put together in no time.

Soak the dry double beans in water for 4-5 hours. Drain the water and add to a pressure cooker. Add in two cups of water and the halved potato if using. Cook for 3 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle naturally. Set aside.

We will need a masala paste for this recipe. Take a small mixie jar and add in the black peppercorn, fennel seeds, cloves, cinnamon, cardamom, big onion-roughly chopped, garlic and ginger. Grind to a smooth paste. I did not add any water while grinding. If the mixer wont budge, add teaspoon of water at a time and grind to a smooth paste.
Heat oil in a pan and add in the ground paste and the chopped tomatoes.

Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.

Add in two cups of water and cook in a pressure cooker for 6-7 whistles. The raw smell of the masala disappears and the gravy nicely gets cooked after cooking for 6-7 whistles. So cook the gravy for a full 6-7 whistles. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.

Remove from heat and serve with idli or dosa.

Double beans and potato serva recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the masala

• 1 teaspoon black peppercorn
• 1 teaspoon fennel seeds
• 2 cloves
• ½ inch small piece of cinnamon
• 1 cardamom
• 1 big onion, roughly chopped
• 6 cloves garlic
• ½ inch piece ginger

For the gravy

• 2 teaspoon oil (peanut or vegetable oil)
• 2 tomatoes
• 2 sprigs curry leaves
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon turmeric
• 3 teaspoon coriander powder
• 1 teaspoon red chilli powder

Veggies

• 1 potato, boiled, peeled and roughly chopped
• ¼ cup dry double beans, cooked

Instructions

1. Boil the double beans and potatoes. Set aside.
2. Grind the masalas to a smooth paste. Set aside.
3. Heat oil in a pan and add in the ground paste and the chopped tomatoes.
4. Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
5. Add in two cups of water and cook in a pressure cooker for 6-7 whistles.
6. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
7. Remove from heat and serve with idli or dosa.

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Our very own parathas made with spring onion and cheese. This recipe is the whole wheat version of the chinese favorite “cong you bing” – the super savory green onion pancakes that was my favorite in restaurants when we lived in Hong Kong. I added some Indian spice powders and gave it a little twist. I also made it with atta / whole wheat flour. Here is how to do spring onion parathas my style.

I follow the two roll techinique that I use for Green onion pancakes as it makes for the crispiest parathas ever.

Making the dough
Bring a kettle of water to a rolling boil. Measure the flour and set aside. Add in the turmeric powder and red chilli powder. Add in the salt and add in the boiling water. Add in a teaspoon of ghee. For every cup of atta / flour used, add half a cup of boiling water. The dough mixture will be very hot. Mix with a chopstick or using a back of a spoon. Once you are able to handle the heat, start kneading the dough for a minute. Add a teaspoon of flour or more if the dough is very sticky. Knead to the consistency of chapati dough. Once the mixture forms a cohesive dough, set aside to rest for 20 minutes.

First Roll
Make golf ball size dough balls out of the big dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log.

Roll the log again to form a spiral. Dust the spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee.
Stuffing and second roll

Sprinkle the green onions on the rolled dough. About 2 tablespoon of chopped green onion for every paratha. Shred a thin layer of mozzarella cheese on top of the spring onions.

Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.

Third and Final Roll
Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches. Roll gently and avoid putting pressure. A little stuffing may pop out and thats fine. Roll as gently as possible to minimise the stuffing from coming out.

Making Paratha
Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy. Do not rush the cooking. It tastes great when the parathas are evenly cooked and uniformly brown all over. So take your time to cook these parathas. The crispy texture of the parathas are to die for. So leave it for a little extra time to achieve that texture.

Serve hot! My son prefers to have it with the all time universal favourite – “ketchuppppp”. Serve hot and count your little blessings!

Spring Onion Paratha with Cheese

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Recipe for whole wheat spring onion paratha that is so crispy and flavorful. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breads

Cuisine: Indian

Serves: 4 parathas

Ingredients

For the Parathas

• 1 cup atta / whole wheat flour
• ½ cup boiling water
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• 10 green onions, chopped
• 2 tablespoon mozarella cheese
• ¼ cup peanut oil or sunflower oil or ghee

Instructions

1. Make a dough with flour, hot water, spice powders and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add a little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy.

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This is a chettinad style gravy prepared for breakfast and is usually served with idli or dosa. Its also called as Kathirikkai Therakkal or Kathirikkai Avial kuzhambu in the region. This coconut based gravy is so delicious when served with idli. Its a fairly straight forward recipe with the main flavours coming from the masala paste. Here is how to do it.

Masala Paste
Grind the fresh coconut, cashews, cumin seeds, white poppy seeds (khus khus), fennel seeds, cinnamon, cardamom to a fine paste. Add 1/2 cup of water while grinding. Set aside.
For the gravy
Heat oil in a pan and add in the fennel seeds. Add in the chopped onions and saute till the onions are soft.

Add in the chopped tomatoes. Add in the salt, turmeric powder and chilli powder. Saute till the tomatoes are cooked and reduced.

Add in the masala paste and 2 cups of water. Add in the veggies and let it simmer on a low flame for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom. Add little water if the gravy is getting too thick.

Once the veggies are cooked, remove from heat and add in the coriander leaves.

Serve hot with idli or dosa.

Kalla Veetu Kathirikkai - Brinjal curry for idli and dosa

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Chettinad style gravy prepared for breakfast and is usually served with idli or dosa. Its also called as Kathirikkai Therakkal or Kathirikkai Avial kuzhambu in the region.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 6 servings

Ingredients

For the Masala Paste

• ¼ cup fresh coconut
• 6 Cashew nut
• 1 teaspoon poppy seeds
• ¼ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ inch piece cinnamon
• 2 cardamom

Other Ingredients

• 1 teaspoon gingely oil (Indian sesame oil)
• 1 onion, chopped (1/2 cup)
• 2 ripe tomatoes, chopped (1/2 cup)
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 4 brinjals, diced
• 1 big potato, peeled and diced
• 3-4 sprigs coriander leaves

Instructions

1. Grind the fresh coconut, cashews, cumin seeds, white poppy seeds (khus khus), fennel seeds, cinnamon, cardamom to a fine paste. Add ½ cup of water while grinding. Set aside.
2. Heat oil in a pan and add in the fennel seeds. Add in the chopped onions and saute till the onions are soft.
3. Add in the chopped tomatoes. Add in the salt, turmeric powder and chilli powder. Saute till the tomatoes are cooked and reduced.
4. Add in the masala paste and 2 cups of water. Add in the veggies and let it simmer for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom.
5. Once the veggies are cooked, remove from heat and add in the coriander leaves

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I love the aroma of food cooked in wilted banana leaf. I took the recipe for the classic Kerala style Meen Pollichathu (fish cooked in banana leaf) and instead of fish, I substituted Elephant Foot Yam. The technique of cooking food in banana leaf can be compared to the classic french technique of en papillote (food steamed in parchment pouches). The flavor penetrates well into the food and the aroma of banana leaf is divine. This is one of the very classic preparation that everyone loves. Here is my version of Senai Kizhangu roast Pollichathu.

Prep
Clean and chop the Senai Kizhangu into 1/2 inch thick steaks. Keep the slices thick. Soak the senai kizhangu in salt water for five minutes. Drain the water and set aside.
Note: Some people might feel their palms itch badly after cleaning yam. Apply oil or wear gloves when cleaning and cutting yam.

Add the Senai Kizhangu steaks in a pressure cooker along with half a cup of water and salt. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long. Remove the yam and set aside on a plate to cool.

Make a dry rub with salt, turmeric powder and chilli powder. Sprinkle the powder on both sides of the cooked senai kizhangu and spread it evenly all over it. Marinate the yam for 10 minutes. Set aside.

Fry the yam in a tablespoon of coconut oil. Fry for two to three minutes on each side. The yam might take more time to roast if its thick. I just cooked for two minutes on each side. Remove from heat and set aside on a plate to cool.

In the same pan used for frying yam, add in the oil and onions and crushed ginger. Fry till the onions are soft and starting to brown. Add in the chopped tomatoes, turmeric powder, chilli powder and salt. Fry till the tomatoes are cooked and juicy. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Remove the middle spine from the leaf with a knife. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn.

Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried yam and cover the yam with two tablespoon of masala.

Fold the banana leaf to make a small packet. Fold from both the sides. Fold again on the top and bottom. Place it seam side down so it does not open. Repeat with all the yam pieces. Set aside.

Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook.The flavor of the banana leaf will penetrate well on a covered pan.
Turn the pockets and cook again for five minutes. Cover with a lid and cook.

Remove from heat and serve with lime / lemon wedges.

Senai Kizhangu Roast - Elephant foot Yam Roast Cooked in Banana Leaves

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Senai Kizhangu roast Pollichathu.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer / First Course

Cuisine: South Indian

Serves: 4

Ingredients

For Frying Senai Kizhangu / Yam

• 1 tablespoon coconut oil
• 4 slices of senai kizhangu - yam steaks (cooked in ¼ teaspoon salt and water)
• 1 teaspoon chilli powder
• ½ teaspoon salt
• ½ teaspoon turmeric powder

For the masala

• 1 teaspoon coconut oil
• 2 onions, chopped (about 1 cup)
• 1 inch piece ginger, minced
• 2 tomatoes, chopped (1/2 cup)
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• ½ teaspoon salt
• 2 sprigs coriander leaves
• 2 tablespoon fresh shredded coconut
• Other ingredients
• 4-5 foot banana leaf
• 4-5 lime / lemon wedges

Instructions

1. Add the Senai Kizhangu steaks in a pressure cooker along with half a cup of water and salt. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long. Remove the yam and set aside on a plate to cool.
2. Make a dry rub with salt, turmeric powder and chilli powder. Sprinkle the powder on both sides of the cooked senai kizhangu and spread it evenly all over it. Marinate the yam for 10 minutes. Set aside.
3. Fry the yam in a tablespoon of coconut oil. Fry for two to three minutes on each side. The yam might take more time to roast if its thick. I just cooked for two minutes on each side. Remove from heat and set aside on a plate to cool.
4. In the same pan used for frying yam, add in the oil and onions and crushed ginger. Fry till the onions are soft and starting to brown. Add in the chopped tomatoes, turmeric powder, chilli powder and salt. Fry till the tomatoes are cooked and juicy. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.
5. Place the yam steaks and masala in the prepared banana leaf and make into pockets.
6. Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook.The flavor of the banana leaf will penetrate well on a covered pan.
7. Turn the pockets and cook again for five minutes. Cover with a lid and cook.
8. Remove from heat and serve with lime / lemon wedges.

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Recipe for Mullangi Thuvaiyal – Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures.
We have been getting a good yield of radish from the farm and I have been using Radish in dishes almost everyday. This Mullangi Thuvaiyal – Radish Thogayal is delicious with rice.

Here is how to do Mullangu thuvaiyal.
Shred the radish and set aside. Shredding the radish helps in cooking the radish fast.
Saute Veggies
Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
Fry the lentils
Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.

Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.

Serve with rice and ghee.

Mullangi Thuvaiyal - Radish Thogayal Recipe

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Recipe for Mullangi Thuvaiyal - Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

• 1 cup shredded radish (I used white radish)
• 1 onion, finely chopped
• 2 teaspoon peanut oil ( 1 teaspoon + 1 teaspoon)
• 2 tablespoon chana dal
• 1 tablespoon urad dal
• 3 dry red chillies
• ¼ cup fresh shredded coconut (use ½ cup coconut for a rich thogayal)
• gooseberry size tamarind
• ½ teaspoon salt
• 1 clove garlic
• ¼ teaspoon hing

Instructions

1. Shred the radish and set aside. Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
2. Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.
3. Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.
4. Serve with rice.

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 Healthy potato roast made using air fryer. Potatoes cooked and marinated in masalas, air fried to crisp texture. With step by step pictures.

Here is how to do it.
Take half a liter of water and add in the baking soda and salt. Add in the peeled and cut potatoes in the cooker. I cut them pretty big. About half inch cubes. Boil the potatoes in a pressure cooker for 2 whistles, release the pressure immediately after the two whistles are over. Drain and set aside on a plate to cool. Adding a little baking soda when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato.

Take a bowl and add in all the spice powders, salt, curry leaves, oil and smashed whole garlic. Go easy on the salt as the potatoes are already salted. Toss the masalas well.

Add in the potatoes and toss gently so the masalas evenly coat the potatoes.

Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes.
Fry in batches. I fried the potatoes in two batches.

Once fried, toss in some fresh curry leaves and serve hot.

Air Fryer Potato Roast Recipe

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Healthy potato roast made using air fryer. Potatoes cooked and marinated in masalas, air fried to crisp texture. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 3 servings

Ingredients

For Boiling Potatoes

• 500 grams potatoes, peeled and diced big
• ½ teaspoon baking soda
• ½ teaspoon salt
• 500 ml water

Other Ingredients

• 10 cloves garlic, smashed
• ¼ teaspoon salt
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon hing
• 1 teaspoon coconut oil
• 2 sprigs curry leaves, finely chopped
• curry leaves for garnish

Instructions

1. Boil the potatoes with baking soda and salt till tender. Set aside.
2. Take a bowl and add in all the spice powders, salt and smashed whole garlic. Toss the masalas well.
3. Add in the potatoes and toss gently so the masalas evenly coat the potatoes.
4. Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes.
5. Fry in batches.
6. Once fried, toss in some fresh curry leaves and serve hot.

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Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.

This is an easy to put dosa recipe that requires a little bit of planning. The lentils and the millet is soaked and ground, fermented briefly and dosas are made. They make for a healthy meal. Here is how to make Ragi Adai Dosa.

Wash and soak all the ingredients in water for couple of hours.

Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.

Set aside to ferment for 3-4 hours or even over-night. The Ragi Dosa batter should have increased in volume after the brief fermentation and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Serve Ragi Dosa warm, with chutney and sambar. A little piece of jaggery also goes well with this dosa.
Recipe for coconut chutney
Recipe for sambar

Ragi Adai Dosai - Ragi Dosa with lentils recipe

 

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Prep time

4 hours

Cook time

20 mins

Total time

4 hours 20 mins

 

Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.

Author: Kannamma - Suguna Vinodh

Recipe type: Main

Cuisine: South Indian

Serves: 10-12 dosas

Ingredients

• Soaking Ingredients
• ½ cup Ragi
• ¼ cup raw rice
• ¼ cup toor dal
• ¼ cup chana dal
• Other Ingredients
• ½ teaspoon salt
• ¼ teaspoon hing (asafoetida)
• Oil for making dosas

Instructions

1. Wash and soak all the ingredients in water for couple of hours.
2. Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
3. Set aside to ferment for 3-4 hours or even over-night.
4. Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle ⅛ teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more.
5. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

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Peerkangai Thogayal For Rice / Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.

I love any kind of thogayal. The spicy, tangy, the rich coconut and the faint sweetness from the jaggery is all welcome with rice and ghee. We had some great tasting ridge gourd from the farm this week and they taste really delicious. So we are having a ridge gourd happy over dose this week. Here is the recipe for ridge gourd thogayal that goes so well with rice.

Here is how to do ridge gourd thogayal for rice.
Wash, Peel and dice the ridge gourd. Set aside.

Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Add chillies more or less according to your taste. Thogayal is usually made nice and spicy!!!! Saute till the lentils are nice and brown.

Add in the chopped ridgegourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery. We like our thogayal to have a faint sweetness. If you dont like jaggery, you may skip it.

Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.

Grind the mixture without adding any water to a thick paste.

Serve hot with rice and ghee. I promise this will become a regular at your place.

Peerkangai Thogayal For Rice Recipe - Ridgegourd Chutney For Rice

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 1 medium ridge gourd
• 1 teaspoon coconut oil or peanut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon hing (asafoetida)
• 3-6 dry red chillies
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• ½ teaspoon salt
• 2 sprigs curry leaves
• ½ inch piece tamarind
• 1 teaspoon jaggery
• ½ cup fresh shredded coconut

Instructions

1. Wash, Peel and dice the ridge gourd. Set aside.
2. Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Saute till the lentils are nice and brown.
3. Add in the chopped ridge-gourd and the salt. Add in ¼ cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery.
4. Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
5. Grind the mixture without adding any water to a thick paste.
6. Serve hot with rice and ghee.

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Easy Recipe for chola maavu idiyappam, sorghum flour string hoppers recipe. Easy and healthy recipe to make idiyappam with chola maavu. With step by step pictures.

Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew.

Here is how to make Chola Idiyappam Recipe – Sorghum String Hoppers.
The dough
Bring a bowl of water to a roaring bowl. Set aside. Take a bowl and add in the chola maavu – sorghum flour and salt. I have used two cups of sorghum flour today. I begin by adding 1 cup of really hot water. Start mixing with a spoon. Once all the water is absorbed, Set aside for a minute.

Start kneading by hand. If the mixture is very hot use the back of a spoon to mix. Add more water while kneading if necessary. Knead to a smooth pliable dough.
Pressing idiyappam onto plates
Get the Idiyappam Press ready.

Here is the link to buy idiyappam press.

Prepare small oblong balls and load it in the idiyappam press.

Brush the idli plates with oil so the idiyappam doesnt stick. Press the idiyappam strings onto idli plates.
Steaming Idiyappam
Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

Chola Idiyappam Recipe - Sorghum String Hoppers

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Easy Recipe for chola maavu idiyappam, sorghum flour string hoppers recipe. Easy and healthy recipe to make idiyappam with chola maavu. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Idiyappam / Mains

Cuisine: South Indian

Serves: 20-25 idiyappam

Ingredients

• 2 cups chola maavu - sorghum flour
• ½ teaspoon salt
• 1 - 1.5 cups water
• little oil for brushing the idli plates.

Instructions

1. Mix in the flour, salt and hot water. Knead to a pliable dough.
2. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
3. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
4. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
5. Serve hot!

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Recipe for Peanut Chutney with Green Chillies. Easy and quick to do white peanut chutney made with peanuts, lentils and green chillies.

I have already shared a few peanut chutney recipes before.
Regular Peanut Chutney / Groundnut Chutney Recipe
Peanut Chutney with Coconut Recipe.

We love peanut chutney at home as its so quick to make, versatile and also a good source of protein. 100 grams of peanuts has about 26g of protein. The west has peanut butter. We have peanut chutney. Here is how to do peanut chutney with green chillies and spices. We call this as white peanut chutney at home.

Dry roast the peanuts on a medium flame until the skin is nice and brown. Set aside on a plate to cool.
Note: Do not roast the peanuts on high flame. The peanuts will burn fast.

Crush the peanuts between your hands to remove the skin. Blow some air on the plate so the skin gets blown away. Do this outside the home.

Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.

Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste. Do not add a lot of ginger. A small piece the size of a button will do. Adding lot of ginger makes the chutney strong. So go easy on the ginger.
For Tempering:
Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.

Add it to the chutney.

Serve hot with idli or dosa.
Recipe for soft idli
Recipe for set dosa

Peanut Chutney with Green Chillies - White Peanut Chutney recipe

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Recipe for Peanut Chutney with Green Chillies. Easy and quick to do white peanut chutney made with peanuts, lentils and green chillies.

Author: Kannamma - Suguna Vinodh

Recipe type: chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Chutney

• ½ cup peanuts
• 1 teaspoon peanut oil
• 1 tablespoon urad dal
• 1 tablespoon chana dal
• 3-4 green chillies
• ¼ teaspoon hing
• 1 teaspoon tamarind paste
• ½ teaspoon jaggery
• 1 raw garlic
• button size raw ginger
• ½ teaspoon salt
• ¾ cup water to grind the chutney

For tempering

• 1 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 1-2 green chillies

Instructions

For the chutney

1. Dry roast the peanuts and remove the skin. Set aside.
2. Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.
3. Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste.

For Tempering:

1. Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.
2. Add it to the chutney.

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Recipe for fresh Mochai kuzhambu made Tamil style. Spicy field bean curry recipe made with fresh field beans and spices. With step by step pictures.

I have used fresh field beans (mochai / mochakkai) today. If using dry beans, soak the beans over nite in water, drain the next day and proceed with the recipe.

Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.

Take a mixie jar and add in the tomatoes, coconut, tamarind, fennel seeds, cloves and black pepper. Grind to a smooth paste. Add water if necessary. Set aside.

Note: Do not add a lot of tamarind else the beans wont cook!

Heat oil in a pan and add in the onions. Saute onions till soft. Add in the salt, turmeric powder, red chilli powder and coriander powder.

Saute for 10 seconds. Add in the ground paste.

Add in two cups of water and the field beans (mochai).

Cook for 20 minutes on a low flame in a pressure cooker. You will get many number of whistles. Ignore the whistles and cook for a full 20 minutes. The beans (mochai) wont go into mush as the curry has tamarind added. The curry will be nice and rich if it cooks for a long time. After 20 minutes, remove from heat and wait for the pressure to settle naturally.

Serve with chapati or rice.
Chapati Recipe
How to cook red rice

Mochai Kuzhambu Recipe - Field Beans Curry

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for fresh Mochai kuzhambu made Tamil style. Spicy field bean curry recipe made with fresh field beans and spices. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala

• 4 ripe tomatoes (preferably country tomatoes / naatu / naati variety)
• ½ cup coconut
• 1 teaspoon tamarind paste
• 1 teaspoon fennel seeds (sombu)
• 4 cloves
• 1 teaspoon black peppercorn

Other Ingredients

• 1 teaspoon oil
• 1 onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 3 teaspoon coriander powder
• 1 cup field beans

Instructions

1. Take a mixie jar and add in the tomatoes, coconut, tamarind, fennel seeds, cloves and black pepper. Grind to a smooth paste. Add water if necessary. Set aside.
2. Heat oil in a pan and add in the onions. Saute onions till soft. Add in the salt, turmeric powder, red chilli powder and coriander powder.
3. Saute for 10 seconds. Add in the ground paste.
4. Add in two cups of water and the field beans.
5. Cook for 20 minutes on a low flame in a pressure cooker.
6. Serve with chapati or rice.

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Recipe for homemade soft paneer from milk. Recipe for paneer made at home from scratch. Homemade paneer video recipe.

Making Paneer at home is very easy. We require just two ingredients to make homemade paneer. Milk and a souring agent. I have used vinegar as a souring agent today. The other souring agents usually used are lime / lemon juice and plain yogurt. I have used apple cider vinegar today. Even plain vinegar works fine. Use whatever you have at your home. Making paneer at home is economical and the texture is so soft and fresh. Store bought paneer has things added to it to increase shelf life. Do try at home and you will never go back to store bought paneer again.
A liter of milk will yield 150-200 grams paneer depending on the fat content in the milk.
Here is how to do it.
Note to my non-Indian readers – The texture and taste of paneer is very similar to Ricotta Cheese.
Here is the video of how to make paneer at home.

We will need a liter of milk. Full fat milk gives rich paneer. But you can also make paneer with low fat milk if you want a healthy version. Paneer made with low fat milk comes fine too.

Boil a liter of milk. Let it come to a full boil.
Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle. The milk solids will be separated and you will be left with solids and whey water.
Once the milk is curdled, remove from heat immediately. Boiling for a long time after the milk curdles makes the paneer hard.
Strain on a cotton towel / muslin cloth lined colander. The milk solids and the whey gets separated. The whey water is very nutritious. You may use them while making chapati dough or add it to curries etc.. But do remember that it will be slightly sour due to the addition of the vinegar.
Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
Pick the towel / muslin and line on a plate. Shape the towel with paneer inside so its flat on top. Add a weight on top of the cloth so the excess moisture gets removed.
Note: If you will be using the paneer for making sweets like rasgulla or rasmalai, skip this step of adding weight as we need soft paneer for those recipes. You can use them right away for making sweets.
Rest for 20 minutes.
After 20 minutes, remove the weight and cut the cheese into cubes.
Storage: You can store the paneer in the refrigerator for upto two days. I usually store the paneer in water as it remains soft even after two days.
Add it to curries, paratha and enjoy!

Homemade Paneer, How to make Paneer from scratch

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Recipe for homemade soft paneer from milk. Recipe for paneer made at home from scratch. Homemade paneer video recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Basics

Cuisine: Indian

Serves: 160-200 grams paneer

Ingredients

• 1 liter milk
• 2 teaspoon vinegar

Instructions

1. Boil a liter of milk. Let it come to a full boil.
2. Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle.
3. Strain on a cotton towel / muslin cloth lined colander.
4. Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
5. Add a weight on top of the cloth so the excess moisture gets removed.
6. After 20 minutes, remove the weight and cut the cheese into cubes.

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The post Homemade Paneer, How to make Paneer from scratch appeared first on Kannamma Cooks.

Kerala style Unniyappam recipe made with soaked and ground raw rice. Recipe with step by step pictures.

I have already shared the recipe of unniyappam / nei appam made with rice flour. . This version is slightly different and uses soaked and ground rice. The Kerala version has coconut and sesame seeds added to it and this recipe makes for heavenly unniyappams. We love sweets that has banana at home. My husband is a big fan of banana desserts. Here is how to do Kerala style Unniyappam.

Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.

Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
Sukku or dry ginger powder is a very important ingredient for making this Unniyappam. There is a saying in Tamil which my aunt says. சுக்குக்கு மிஞ்சிய வைத்தியமில்லை, சுப்பிரமணியனுக்கு மிஞ்சிய தெய்வமுமில்லை. It means “There is no greater medicine than dry ginger, there is no greater lord than Lord Subramanya.”

Grind to a very smooth paste. The batter should be really smooth.

Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.

This batter need not be fermented. Unniyappams can be made right away. The batter need to be of flowing consistency. Easily pourable. Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold. Be generous with the oil or ghee. You will need to keep the flame on low as the unniyappams brown very fast due to the bananas and jaggery. So cook on a low flame. Ladle out the batter in the paniyaram scoop.

Turn the appam when golden using a paniyaram stick and cook on both sides till golden.

Super hot and crisp appams are ready! These appams can be stored for upto two days.

Unniyappam Recipe , Kerala style unniyappam made with Raw Rice

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Unniyappam made with ground rice. Kerala style Unniyappam

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: Kerala

Serves: 30 small appams

Ingredients

• Measurements used 1 cup = 240ml, 1 teaspoon = 5 ml
• 200ml raw rice
• 2 teaspoon urad dal
• 4 cardamom
• ¼ cup fresh shredded coconut
• ½ cup jaggery
• 1 teaspoon dry ginger powder (sukku)
• pinch of salt
• 2 ripe bananas
• 2 teaspoon ghee
• 2 teaspoon sesame seeds
• ¼ teaspoon baking soda
• Oil or ghee for making appams.

Instructions

1. Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
2. Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
3. Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
4. Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold.
5. Ladle out the batter in the paniyaram scoop. Cook on a low flame.
6. Turn the appam when golden using a paniyaram stick and cook on both sides till golden.

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The post Unniyappam Recipe , Kerala style unniyappam made with Raw Rice appeared first on Kannamma Cooks.

Recipe for Bombay Grilled Sandwich. Made with green chutney and veggies. With step by step pictures and Video.

Bombay Grilled Sandwich is so quick to make and is perfect for the busy morning breakfast or a quick after school snack for children. The main prep in this recipe is the green chutney made with coriander and mint leaves. The green chutney can be stored in the refrigerator for 2-3 days. The bombay style grilled sandwich can be put together in minutes if the green chutney is ready. Here is how to do Bombay vegetable grilled sandwich.

Video for Grilled Sandwich

Products used in this recipe:

For the Chutney Spread

Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender.

Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.

This chutney can be used for sandwiches as a spread. It tastes good in chaats and also can be used as a dip or a sauce.
For the Sandwich
Take a couple of bread slices and remove the crusts from the bread.

Apply a teaspoon of Mayonnaise on one slice.

Apply a teaspoon of green chutney on another slice.

Add in a layer of thinly sliced boiled potatoes.

Top it with a layer of thinly sliced cucumber.

Top it with sliced onions and tomatoes. Just 2 slices is enough.

Sprinkle salt and chaat masala.

Top it with the other slice and spread butter or ghee on both sides of the sandwich.

Grill in a sandwich maker until the the sandwich is crisp and golden.

Heaven in every bite!

Bombay Grilled Sandwich Recipe, Grilled Veg Sandwich

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Bombay Vegetable Grilled Sandwich. Made with green chutney and veggies. With step by step pictures and Video.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast, snack

Cuisine: Indian

Serves: 4 sandwich

Ingredients

For the green chutney spread

• 1 cup Coriander leaves
• ½ cup Mint leaves
• 2 Green Chillies
• 1 inch piece Ginger
• ¼ teaspoon Cumin powder
• ½ teaspoon Salt
• ½ teaspoon Jaggery
• Juice of a small Lemon
• 2 tablespoon Sunflower/Vegetable Oil

For the Sandwich

• 8 slices sandwich bread
• 4 teaspoon mayonnaise
• 1 boiled potato, sliced thin
• 1 medium cucumber, sliced thin,
• 1 onion, sliced thin
• 1 tomato sliced thin
• ¼ teaspoon salt
• ½ teaspoon chaat masala
• Ghee or Butter for grilling

Instructions

For the green chutney spread

1. Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender. Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.

For the Sandwich

1. Take a couple of bread slices and remove the crusts from the bread.
2. Apply a teaspoon of Mayonnaise on one slice.
3. Apply a teaspoon of green chutney on another slice.
4. Add in a layer of thinly sliced boiled potatoes.
5. Top it with a layer of thinly sliced cucumber.
6. Top it with sliced onions and tomatoes.
7. Sprinkle salt and chaat masala.
8. Top it with the other slice and spread butter or ghee on both sides of the sandwich.
9. Grill in a sandwich maker until the the sandwich is crisp and golden.

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The post Bombay Grilled Sandwich Recipe, Grilled Veg Sandwich appeared first on Kannamma Cooks.