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Grilled Peach and Pecan Walnut Crumble

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Peach_crumble_Relishthebite_name2It was really hot yesterday for us in Montreal. And I wanted to have something to cool it. 😀 Reason to have icecream 😉 ! Summer and Peach ice-cream crumble are made for each other, I should say. It is a straightforward recipe and mouthwatering :D. Ten minutes baking is required. You can even do this without baking. You can top this crumble with any fruit you fancy 😀

I used walnut and pecan. You can just use even one of them on your recipe.This recipe is simple and really tasty. You can have just the fruits and crumble. Or you can serve this with ice cream. But personally I feel the fruit combo with ice cream gives a exceptional taste. You can store this crumble on an airtight container for a week.

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GRILLED PEACH AND WALNUT PECAN CRUMBLE
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Peach – 4
  • Maple syrup
  • Brown sugar – 4 tbsp
  • Cinnamon – 1 tsp
  • Walnuts – ½ cup
  • Pecans – ½ cup
  • Flour – 4 tsp
  • Oats – 1 tsp
  • Salt – a pinch
  • Butter – 2 tbsp
  • Icecream – I used French vanilla, use whatever you like
Instructions
  1. Preheat oven to 350°F
  2. Mix the walnuts,pecans, flour, cinnamon, brown sugar and salt. Pulse them once in a blender or use a roller to blend them into a coarse texture. Don’t make them smooth. It will spoil the crumble.
  3. Mix the butter and oats to it. Keep it aside
  4. Grease your baking pan with oil and place the crumble mixture to it. And place it in oven for ten minutes.
  5. Remove from oven after ten mins.
  6. Meanwhile, slice your peaches, mis them with maple syrup and ½ tsp of cinnamon. Grill for few minutes on each side.
  7. Serve the peaches with some crumble and scoop of ice cream. The way I served them was some crumble, then grilled peaches, ice-cream, some crumble, grilled peach,, scoop of icecream and crumble on top.
Notes
1. Crumble can be stored at room temperature for a week.
2. You can use any fruits, icecream you fancy.
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Potato Sukka/ Potato Dry roast

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Potatoes are the easiest ones to cook and also one of the most favourite vegetables of all especially the kids. And it’s really hard to go wrong with recipes when we have potato as our ingredient. It will be tasty always. There are loads of ways to do potato roast. I usually have this potato sukka with roti or rasam. There are lots of dishes that we can do with potato. This one is my personal favourite. All the herbs and spices go well into the potato and makes it even more tastier. It is simple and tasty to eat having a lot of flavors going into our mouth 🙂 If you see, all the veggies i used are sliced and not chopped. Thats a secret of this dish 😉 i would say!



5.0 from 1 reviews
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Potato Sukka
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1 tbsp
  • Onions – 1 sliced
  • Garlic pods – 6 sliced finely
  • Ginger – 1 inch sliced finely
  • Green chillies – 2 sliced finely
  • Curry leaves – 8 sliced finely
  • Coriander leaves – ½ cup chopped finely
  • Turmeric Powder – ½ tsp
  • Potatoes – 4 sliced
  • chilli powder – 1 ½ tbsp
  • salt
Instructions
  1. Heat some oil in a pan, add mustard seeds and urad dal and wait till it crackles.
  2. Add the cumin seeds,onions,garlic, ginger, green chillies, curry leaves, coriander leaves, salt and turmeric powder. Fry them till the onions get slightly brown.
  3. Add the potatoes and chilli powder. Pour ⅛ cup of water. Close the lid and boil them in medium flame.
  4. Open it after ten minutes and mix them. Wait till the bottem parts of potatoes get little brown evenly. Mix them and switch it off.
Notes
1. Do not add more water. You don't want the potatoes to be mushy for this recipe.
2. Slice the vegetables at equal length , it will give great presentation to the whole dish.
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It goes well with rotis,rice or with dal or rasam.

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Lasooni Dal Tadka/ Tempered lentils

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Lasoonidal_Relishthebite-4_nameIt’s an authentic culinary dish from North Indian cuisine. It’s an easy way of dal tadka (lentil) with the flavors of garlic in it. It has only a handful of ingredients but yet the garlicky flavor and the spices in the fragrance ghee make the dish finger licking good for all seasons. This lasooni dal is made of pigeon pea lentils/tuvar dal. If you like garlic in your dish, you will just love this recipe. I would say its one of the easiest recipes.  And lahsun means garlic. 🙂

Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal.

I usually don’t like to add tomatoes in this dal recipe. I don’t want that tangy flavor in all my dal recipes. I want garlic to be the overpowering ingredient here. If you prefer a slight tangy flavor, you can squeeze lemon juice finally. That will really do the job.

Vegan note: Replace ghee with oil and taste this amazing dal 🙂

This can be served with rice, basmathi rice, jeera rice, roti.

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LASOONI DAL TADKA
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tuvar dal/pigeon pea lentils – 1 cup
  • Onions – 1 finely chopped
  • Garlic – 2 tbsp
  • Green chillies – 2 chopped
  • Turmeric – 1 tsp
  • Asafetida/hing – pinch
  • Salt – as needed
  • Water – 3 cups for pressure-cooking the lentils
    [For tempering]
  • Ghee – 1.5 tbsp
  • Garlic – 1 tbsp finely chopped
  • Cumin powder – 1tsp
  • Red chilli powder – 1 tsp
  • Garam masala – 1 tsp
  • Coriander leaves - 1 tbsp finely chopped for garnish
  • Lemon – squeeze a little for garnish
Instructions
  1. Add washed tuvar dal, onions, garlic, green chillies, turmeric, little salt and asafetida in the pressure cooker with water.
  2. Pressure-cook the lentils for 10 whistles till you get a mashable smooth consistency.
  3. When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Add chopped garlic. Sauté the garlic for a minute till it becomes lightly browned. Add red chilli and sauté for few seconds.
  5. Switch off the flame, add red chilli powder,cumin powder, asafetida/hing, garam masala and dry methi leaves. Stir and pour the entire tempering on the dal.
  6. Garnish with chopped coriander and squeeze lemon. Check for salt and serve lasuni dal tadka hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Notes
1. When you boil the dal, just add little salt. Yu can always add salt later when you taste and when needed.
2. If the gravy is thick, and id you want it more in liquid form, you can add water and boil for two minutes.
3. You can use ghee/oil for tempering. But ghee gives great flavors to dal but. Sometimes I use oil too.
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Roasted Cauliflower Chickpeas Taco With Cilantro Lime Crema

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Taco_Relishthebite-5Cauliflower and chickpeas marinated and roasted in oven and then placed in corn tacos topped with avocado and Cilantro Lime crema. This combination makes the dish juicy and crunchy. This dish is very healthy and also palatable. They look beautiful when you plate them. I always love Mexican food. Burritos, tostadas, taco ..enchiladas. My personal favorite is enchiladas. There is a nearby Mexican restaurant to my place called “ 3 amigos”. I Just love their enchiladas. Whenever I think of outside food, my first choice would be “enchiladas”. Oh la la la! As I type, I got the craving for it already 😀 But it takes some time , so my next choice would be tacos . You can always do your own taco plate with the veggies/meat you have at home. Just top it with some spices and colourful veggies to make it vibrant.

Taco_Relishthebite-3Last night I made this roasted cauliflower and chickpea tacos with lime cilantro crema. I usually make tacos with different veggies or chicken. But this time I had cauliflower at home, so wanted to make it with that. That’s how I cook mostly, whatever I have in refrigerator; I make a dish with that.

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I mixed up the cauliflower and chickpeas in the spice mixture. The spice mixture contains cumin powder, chili powder, pepper, garlic powder, oil and fresh limejuice. I placed them in oven for thirty minutes till they got crispy texture. I started tasting them right after I took it from the oven, I would have finished it up straight 😀 but i wanted to do this dish 😉 so placed them in tacos with this fresh crema 🙂 It was really yummy! Quick and tasty thumbsup I used store bought corn tortillas. Will make my corn tortilla sometime 🙂 and post the recipe soon 🙂 To make the cilantro lime crema vegan, you can use vegan sour cream or yogurt.


 

5.0 from 1 reviews
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CAULIFLOWER CHICKPEAS TACO WITH CILANTRO LIME CREMA
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 tacos
 
Ingredients
  • For the Cauliflower chickpeas mixture:
  • Cauliflower - 1 small washed cut into small florets
  • Chickpeas - 15oz can washed and drained
  • Chilli powder - 1 tbsp
  • cumin powder - 2 tsp
  • garlic powder - 1 tsp
  • Pepper powder - 1 tsp
  • onion powder - 1 tsp
  • salt - 1 tbsp
  • fresh lime juice - 1 tbsp
  • olive oil - 1 tbsp
    For the tacos:
  • Corn tortillas
  • Avacado - 1 ( seed removed and diced)
  • Spring onions - ¼ cup chopped
  • Cilantro - ¼ cup chopped
  • Red onions - ½ cup chopped
    For the cilantro Lime Crema:
  • Sour cream - 1 cup
  • fresh lime juice - ¼ cup
  • cilantro - ¼ cup chopped
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Take a bowl and mix together cauliflower, chickpeas, red chilli powder, garlic powder, pepper powder, cumin powder, salt, lime juice, olive oil, and water.
  3. Take a baking pan, Place seasoned chickpeas and cauliflower. Roast for 30-40minutes, stirring occasionally which will make all sides of the cauliflower to crispy state. You can stop it when you see that the chickpeas and cauliflower are slightly crispy and cauliflower is tender. Remove from oven and set aside.
  4. To make the cilantro lime mix the sour cream, fresh limejuice, chopped cilantro, chopped French onions, salt and pepper, to taste.
  5. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red onions, avocado, spring onions and cilantro. Drizzle some cilantro lime crema over the tacos and enjoy!!!
Notes
1. You can add jalapeños and red cabbage instead of red onions. They give great color and flavour.
2. You can replace sour cream with Greek yogurt. it gives the same fresh taste.
3. To make the cilantro lime crema vegan, you can use vegan sour cream or yogurt.
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Bharwan Bhindi/ Stuffed Okra

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Stuffedokra_Relishthebite_name_finalBharwan Bhindi is stuffed okra. In Hindi, Bharwan means stuffed and Bhindi means okra. Okra’s are stuffed with a spicy delicious filling. In this dish, okra’s are slit and stuffed with masala. When the okra gets cooked with the masala, it gives exotic flavours. It’s a beautiful change from the usual okra/bhindi sabzi.

It greats taste when we eat with roti’s or rice with rasam, dal. It’s a tasty recipe from Indian kitchen that tastes best when we have it as a side for rice. I make it a point to cook okra once in two weeks at least as it’s my favorite veggie and it’s a staple at my home. So, I would like to develop a lot of variations with the veggie. I started stuffing this veggie with a teaspoon watching one of my favorite show on TV :D, and then I lost my patience and started to dig my hands to stuff the okra. It was much quicker.

For this recipe, you need to take tender okra, remove the head, cut them in the center, stuff them and pan fry. You are using besan flour for the masalas to stay inside okra. Try to use a bigger/wider pan so that u can turn it in the middle.

5.0 from 1 reviews
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BHARWAN BHINDI / STUFFED OKRA
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small okra/bhindi - 300gms
  • Oil- 2 tbsp
  • Asafetid /hing - ¼ tsp
    To Saute & grind
  • Grated fresh/desiccated coconut - 3tbsp
  • Peanuts - 2 tbsp
  • White sesame seeds - ½ tbsp
  • Red chili – 2
  • Coriander seeds – 1 tbsp
    To mix:
  • Besan flour – 3 tbsp
  • Sambhar powder - 1 tbsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Dry mango powder/amchur - 1tsp
  • Ginger garlic paste – 1tsp
  • Salt - to taste
  • Sugar - ½tsp
Instructions
  1. Wash okra well and pat dry. Cut both ends of okra and make a slit in center along the length of okra. Keep it aside.
  2. In a pan, add the "to sauté & grind" ingredients and dry roast. Now blend them nicely.
  3. Mix the blended mixture with besan flour, sambhar powder, coriander powder, turmeric powder, dry mango powder,ginger garlic paste,sugar and salt.
  4. Add some little oil/salt to make the blended mixture a paste. Add little less salt as we are going to sprinkle salt at the end.
  5. Stuff each of the okra with prepared mixture and keep aside.
  6. Heat oil in pan and add asafoetida, then stuffed okra. Keep the okras in the pan so that the masalas are upwards as this way the masalas stay inside okra.
  7. Cover with a lid and cook them on a low flame. Turn them occasionally to cook evenly from all sides and also to turn it soft.
  8. Sprinkle two times little water to make it get cooked and this will shallow fry the okras.
  9. And sprinkle 1 tsp of salt and 1 tsp of sugar in the middle of the process for the okras to have
  10. Switch off. It took around fifteen minutes for me.
Notes
1. Make sure you don’t add water.
2. I used nonstick pan, so that it does not stick anywhere easily. ☺ Otherwise, stir it once in a while.
3. For this recipe, try to use tender okra.
4. If you want the process to be even simpler, just stuff with sambhar powder, besan flour mix. You can add idli gunpowder, chilli powder, it still gives good taste.
5. Try to use a bigger pan so that u can turn it in the middle.
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Serve warm with hot rice , rasam or roti.

Chettinadu Meen Kuzhambu/ Fish Curry

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Meen_Kuzhambu_Relishthebite_nameMeen Kuzhambu is a very popular and traditional south Indian fish curry. It is very spicy and it has rich flavour. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers 😉 Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so  🙂

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.

On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I have another fish curry homestyle which is one of my famous recipes in the blog.

Taste great with rice and spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

5.0 from 1 reviews
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CHETTINADU MEEN KUZHAMBU / FISH CURRY
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Marinate:
  • Fish – 7
  • Turmeric powder – 1 tsp
  • salt – 1 tbsp
  • Lemon juice – 1 tbsp
    To grind:
  • Small onions -6 chopped roughly
  • Tomato – 2 Chopped roughly
  • Coconut – ¼ cup
  • Fennel seeds – 1 tsp
  • Poppy seeds soaked in water – 1 tsp
  • Coriander seeds – 1 tbsp
  • Garlic – 4
  • Ginger – ½ inch
    To temper:
  • Oil – 1½ tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek – 1 tsp
  • Red chilli – 1
  • Asafetida - a pinch
  • Curry leaves - 6
  • Shallots/Small onion – 5
  • Big onion – 1 chopped nicely
  • Garlic – 5 chopped
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Tamarind – Lemon sized
Instructions
  1. Soak tamarind in warm water (around 1 /2 cup), extract pulp and keep aside.
  2. Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.
  3. Take the “to grind” ingredients and Sauté the chopped onion, when its translucent, add the chopped tomatoes. Grind the sautéed onions, tomatoes with other ingredients in the “to grind” items. Keep it aside.
  4. Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafoetida, onions and garlic. Sauté for two - three minutes, then add the blended paste, chilli powder and coriander powder. Sauté for a minute.
  5. Now add the tamarind pulp. Add some more water, I added 2 more cups (adjust according to the thickness you want) and add required salt. Allow it to boil for 20-25 minutes.
  6. When oil gets separated, add the marinated fish pieces. Allow it to boil for five minutes.
  7. I usually don’t boil for more than five minutes. You switch off the flame the fifth minute and serve after an hour at least. That will help the fish to get cooked well.
  8. Garnish them with coriander leaves.
Notes
1. The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.
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It goes extremely well with any rice, dosa and rotis.

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Paneer Makhanwala

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Paneer_Makhanwala_Relishthebite_name2Paneer cubes in a buttery nutty creamy tangy flavor. It is a rich dish with really tasty ingredients. Paneer dishes are always a real treat for vegetarians. I have heard people say that Paneer makhani,paneer butter masala and paneer makhanwala are same and its just the name which differs. But I personally feel paneer butter masala and paneer makhanwala is different in the method of preparation and also its taste. I will soon post the recipe of paneer butter masala and you will know the difference. I am not sure what is the originality of each dish. ;)Whats there in the name, its the taste which matters a lot 😉 Right?

My friends came over from Ottawa for the weekend, so did this for them. I made it with roti. And they really loved it clap. Happy ME ! 😀 When there is guest over and I wanted to do vegetarian dishes, I will make it a point to do atleast one paneer dish ;). It goes well with any kind of pulav, jeera rice, naan,roti or any kind of bread you fancy.

You can always skip the ingredients a bit if you don’t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of paneer. Never be afraid to try new flavors in your cookingthumbsup. I always believe in that. 🙂

It taste great with peas pulao, veg fried rice Indian or parotta.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

5.0 from 1 reviews
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PANEER MAKHANWALA
Author: 
Recipe type: Indian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Garlic - 5 Chopped
  • Ginger - ½ inch Chopped
  • Cinnamon - 1
  • Cardomon - 2 whole
  • Cashews - 7 whole
  • Almond - 7 whole
  • Jeera - 1 Tbsp
  • Salt - As needed
  • Water - 2 cups
    [other]
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms
  • Chilli Powder - 1 Tbsp
  • Green Chilli - 1 Slit
  • Kasturi Methi - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Sugar - ½ tsp
  • Water - 1½ cups
    [Garnish]
  • Paneer - 1 Tbsp Grated
  • Ginger - ½ inch, Juilenne
  • Cream - 1 Tbsp
  • Salt - As needed
Instructions
  1. Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.
  2. Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.
  3. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  4. Heat butter in the same pan.
  5. Add the jeera, blended makhani paste and stir well.
  6. Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
  7. Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.
  8. Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.
  9. Switch off the flame. Garnish with paneer, ginger and cream.
Notes
1. You can use coriander to garnish as well.
2. Close the lid when you add paneer and water at the end as it will splash out some gravy outside as it boils.
3. You can also fry paneer in butter/oil before you add them.
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It taste great with peas pulao, veg fried rice Indian or parotta.or any kind of bread you fancy.


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Tomato Dal Rasam/ Tomato Soup

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Tomato_Rasam_name_relishthebiteIt’s been five days since I posted a recipe 🙁 I went for a vacation to Florida 🙂 🙂victory. And my vacation is the reason for doing this simple and tasty rasam recipe. Rasam is such a comfort food. The whole five days of vacation I just had the same old pizza and burgers. My tongue almost died out of taste. I couldn’t wait to have home food on the last day. I personally feel hotel and outside foods are good to have once in a while only 😀 Home food is the best food. Don’t you agree 😉 ?

There are lots of ways to do this rasam. And there are varieties of rasam like tomato rasam, lemon rasam, tamarind rasam, rasam with dal, without dal, mysore rasam and so on. Today I will show one of my own rasam recipe. We have more easy ones but I like this one personally so made this today. Try it 🙂 its really tasty and very good for cold because of the pepper we use.

Vegan note: use oil and not ghee! 🙂

it taste perfect with rice and baby potato roast, beans stir fry, cauliflower peas masala,kovakkai/tindora masala, bittergourd/pavakkai stir fry

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TOMATO DAL RASAM
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Toor dal – 2 tbsp
  • Tomatoes – 2 chopped finely
  • Green chillis – 2 sliced
  • Turmeric Powder – ½ tsp
  • Sambhar Powder – 1 Tbsp
  • Rasam Powder – 1 tbsp
  • Tamarind –lemon sized
  • sugar -1tsp
  • salt – 2 tbsp ( as needed)
    To blend:
  • 1 inch ginger
  • Pepper balls – 10
  • Red chillis – 3, broken
  • Garlic – 7
  • Jeera – ½ tbsp
    To Temper:
  • Oil/ Ghee/ Butter – 1 tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – 10
  • Asafetida/Hing – a Pinch
  • Coriander Leaves – ½ cup
Instructions
  1. Soak the tamarind in water for five minutes and remove the juice from it Boil the toor dal in one cup of water for ten minutes on the stove in simmer.
  2. Now drop the chopped tomatoes,salt and green chillies on that and boil it for five mins.
  3. Now drop the turmeric powder, sambhar powder, rasam powder and tamarind paste. Boil this for ten mins in medium heat.
  4. There will be bubbles formed now around this time. Just drop the sugar and switch off.
  5. Blend the mixture that is listed as “to blend” coarsely. Do not grind them soft. You can either use blender or use a pestle and mortar to grind them.
  6. Now take a small pan, pour the ghee/oil, drop the mustard seeds, and wait till it crackles. And now add the blended mixture and sauté for a minute and switch off. Drop this on top of the rasam and garnish with coriander leaves.
Notes
1. You can do this same recipe without dal as well. Just skip the second step and go to the third step.
2. If you do not have rasam powder, skip it.
3. When you gring the mixture under “to blend” , grind them coarsely. You want to taste those spices in your mouth.
4. Adding sugar will boast the flavors.
5. If you want it less spicy, reduce the sambhar powder, rasam poswer and peppers by half.
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It goes really well with any curries or papad. Or even you can have it as soup.

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Aval payasam with Jaggery

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Aval_Payasam_1_nameAval payasam is one of the easiest payasam recipes. I would say easiest sweet recipes I know. It can be done in a minute. I did this for Krishna jayanthi but had no time to post. For people who do not know what is krishna jayanthi, i have detailed a bit in pepper vada. So, just wanted to post it now 🙂

Aval is one of the fine ingredient which gives great taste and boils easily so its quick to make. I prefer to use jaggery instead of sugar as it is rich in iron and also healthier option than sugar.

 

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Aval Payasam with jaggery
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Aval/Poha/Rice Flakes – 1 cup
  • Jaggery – ½ cup broken nicely ( Adjust as per your sweet taste level)
  • Milk – 1½ cup
  • Cardamon powder – 1 pinch
  • Ghee – ½ tbsp
  • Cashews, raisins – 10 ( as per your taste)
Instructions
  1. Heat a pan with ½ tbsp of ghee, fry the cashews till it is golden brown. Remove it and keep it separate.
  2. Fry the aval in the same pan and keep it separate.
  3. In the sam pan, boil milk. When it is boiling nicely, add the fried aval and cardoman powder. Cook it in medium flame till it is done.
  4. Add the jaggery to it. And mix well. Don’t boil them more than a minute or two as there are chances to curdle them.
  5. Top the payasam with the fried cashews ☺ Payasam is ready.
Notes
1. Jaggery amount is approximate, you can adjust as per your taste.
2. I did not have cashews, so just used raisins. You can us raisins with cashews when you fry them.
3. Do not boil the mixture after jaggery for more than two minutes, as there are chances to curdle them.
4. You can also grind the aval/poha before dropping them in hot milk.
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Green Peas Sundal/Pachai Pattani Sundal

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I wanted to make some Sundal recipe for Ganesh Chaturthi special. I have already made a sweet, coconut ladoo and posted it. I have explained about ganesh chaturthi on that :)If someone wants to read,:) you can ;). The most common sundal recipes for festival are chenna sundal. But they do this also for festivals. 🙂 This is a basic sundal version that we make for navarathri. Navrathri is near by too.

If you are using fresh gresh peas, soak them overnight. You can use it next day. I used the frozen peas 😉 so it was even easier. You can use this recipe to make any variety of sundal recipes. Just replace with those lentils/beans.

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GREEN PEAS SUNDAL/ PACHAI PATTANI SUNDAL
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Fresh Frozen peas - ½ cup
  • Salt - To taste
    To blend to a coarse paste:
  • Grated coconut - 2tbsp
  • Green chillies -2 small
  • Coriander - 1 tbsp
  • Ginger- small piece. Very small.
  • Jeera - ½ tsp
    Temper:
  • Oil - 2tsp
  • Mustard seeds - 2tsp
  • Curry leaves - 6
  • Red chilli - 1
  • Hing - a pinch
Instructions
  1. If you are using fresh dried variety of peas, then soak them overnight or atleast for 4 hrs. Pour enough water,salt and pressure cook for 3 whistles.The skin might come out, just discard them.
  2. I am using frozen green peas, so i just wash them. Set aside.
  3. Transfer the ingredients listed under "to blend to a coarse paste" into a blender and blend them to a coarse paste. set aside.
  4. Heat a pan with the oil, add the list under "temper" in that pan.
  5. Add the green peas and salt, toss them for two minutes. Add the blended mixture on top of it. Saute them for two - three minutes until the raw smell of green chillies leaves. Switch off.
Notes
1. Adjust green chillies according to your spice level.
2. You can use this recipe to make any variety of sundal recipe. Just replace with that lentils/beans.
3. If you are using fresh dried variety of peas, then soak them overnight or at least for 4 hrs. Pour enough water and pressure cook for 3 whistles.The skin might come out, just discard them.
4. If you are soaking peas overnight then 2 whistles is enough. If you are soaking just for three hours, then 3-4 whistles.
5. use salt according to taste. Put them when you are boiling.
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Serve hot/warm as a snack Goes well with any rasam.

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Coconut ladoo/Coconut sweet balls

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Coconut Ladoos made with just only five ingredients and it melts in the mouth. They are specially made for festivals like diwali,ganesh chaturthi. You can make them even if there is no festival, no harm 🙂 . Kids love coconut a lot. Even the elder ones in our family will love it 🙂 Everyone has a kid inside us sleeping 😉 They can be made both by fresh coconut or desiccated coconut.

I made them with desiccated coconut. This time i am making for ganesh chaturthi. I made these beautiful ladoos to be offered as naivediyam or bhog to lord ganesha. Ladoos are one of the favorite food of lord ganesha. Apart from these ladoos, there are motichoor ladoos, rava ladoo and boondi ladoo.

Ganesh chaturthi, i have witnessed this festival from my young age. It is the hindu festival celebrated in the name of god Ganesha. He is the elephant-headed god and known to be a god as the remover of obstacles and the god of beginnings and wisdom. This festival involves installing clay idols of lord ganesha which are worshipped for ten days with herbals leaves,plants and immersed in a lake the idol and the herbal leaves. This tradition was introduced because after adding herbal and medicated leaves in lakes, the water in the lake becomes hygenic. In early days, people use to drink lake water and to protect people from infections and diseases , this tradition was introduced.

This festival is celebrated in many states of India. The recipes prepared for this festival differs from state to state. Some of them make sundals, some make modak or kozhukattai. Many people don’t use onions, garlic, spices for this festival. Check with your elders before doing so if you are preparing this for god. I always do the mothak or kozhukattai. So this time i wanted to try something different. That is the reason for these coconut ladoos. It takes only twenty minutes to come together, so its perfect for those looking for quick and easy sweet recipes for any festival.They are perfect for gifting too. You can play around the ingredients and proportions a bit depending on how much you like them.

My other favorite Indian sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Indian snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

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Coconut ladoos
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 ladoos
 
Ingredients
  • 1 cup of sweetened condensed milk
  • 1 cup of desiccated coconut
  • ½ cup of desiccated coconut for rolling
  • 1 tsp of butter or ghee
  • 7 raw almonds,chopped
  • 2 cardamon crushed
Instructions
  1. Heat the ghee and toast the almonds till it turns golden. Drain and keep it aside.
  2. To the same pan, add the 1 cup of desiccated coconut. Toast for a minute.
  3. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  4. Cook it until the mixture quite thick and starts to roll like a ball. It will take around 7-10 mins.
  5. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you cna handle by hand.
  6. Just apply ghee in your hand, make round balls by taking that mixture in your hand.
  7. Roll this balls in the ½ cup of desiccated coconut. And keep it aside.
  8. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. you can also use fresh coconut but you cant store it for long time. So i prefer to use dessicated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be more moist.
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Coconut Rice/ Thengai sadham

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It’s an  authentic rice variety from south India. When i get busy on week days, they are my life saviours.There are lot of variety dishes like lemon rice, capsicum rice, tamarind rice , tomato rice, potato rice… and so on! I don’t have them often because I like to have them once in a while 🙂 only. I need variety in my rice ;). And kids love these rice variety and surely a lunch box idea. I am not sure why they love them may be because of the colours I guess. My sis was telling me that my nephew loves these colourful dishes. My mom used to cook these for lunch-box when I was doing my schooling. They are easy to prepare and sooper quick. The coconut oil, sesame oil and coconut blend the flavours so well.. It has very few ingredients and those ingredients are always at home. Will update other varieties in future post soon.. soon :)!

 

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COCONUT RICE / THENGAI SADHAM
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame oil -1 tbsp
  • Coconut Oil - 1 tbsp
  • Asafoetida - 2 tsp
  • Mustard seeds - tsp
  • Urad dal - 2tsp
  • Peanuts - Handful
  • Cashew nuts - less than one handful
  • Green chillies - 2 (adjust according to spice level)
  • Dried Red chilly - 1 (adjust according to spice level)
  • Fresh scraped coconut/ Frozen Coconut - 1.5 cup, (packed tightly)
  • Cooked Rice - 3 cup
  • salt to taste -
Instructions
  1. Heat a Kadai with oil, add the mustard seeds, and once it splutters add the urad dal, peanuts, asafoetida and dried red chilly. Fry till the dals turns golden and the peanuts are fried.
  2. Add the green chillies and curry leaves and then add the scraped coconut and sauté for few minutes on low heat, until the coconut turns light brown. Now add some salt to it according to your taste, sauté for few seconds.
  3. Add the cooked rice now ,stir gently. You don't want to mash the rice,
Notes
1. Try to use both coconut oil and sesame oil. If not, atleast any one of them. Don' use the normal oil.
2. Both original coconut and frozen coconut are good for this. I have tried both.
3. Arrange the ingredients in a plate to make life even more easy.
4. I like it little spicy, so used lot of chillies, you can use just two. And my chillies here i cant depend, each time their spice level differs a lot. I have very very few Indian grocery shops here. Cant complain.
5. Use channa dal if you have them. It really gives great taste to this dish. I did not have it this time. Use it along with urad dal at the start
6. I used basmathi rice as it gives extra flavor. You can use any rice. I like thefragrance of basmathi rice with coconut. It makes the dish even more rich,
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Serve hot with papad, potato roast or some curries.

 

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