Puliyodharai ~ Tamil style tamarind rice

A popular neivedhyam aka Prasadam offered in South Indian temples is Puliyodharai/Pulihora. Each temple has its own signature prasadam be it the Tirupathi laddu, the puliyodharai offered at the Meenakshi temple in Madhurai or the chakkra pongal offered at Sampat Vinayagar temple in Vizag. The flavor and textures of prasadam that we eat in holy places is difficult to replicate in home kitchens. Temple offerings have a superior addictive taste and its hard to describe in words how one feels relishing the holy prasad in the soothing presence of the Almighty. God bless the temple cooks as they churn out fresh and tasty food day in and day out.

Traditional dishes like Puliyodhara are simple Indian recipes that are straightforward and relished by one and all. Each home cook has his/her own variation of the popular Tamil style Puliyodharai mix which is a combination of spices that include coriander seeds, chana dal, fenugreek seeds and red chilies that are roasted and ground to a fine powder. It is this magic concoction along with a blend of tempered spices, tamarind paste, jaggery and roasted peanuts that gives this Tamil style tamarind rice its distinct taste. This traditional temple style tamarind rice is also popular in parts of Andhra especially in the Tirupathi, Chitoor and Cuddapah regions.

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Kids Tiffin Recipes – Kothimeera Atukulu/Fresh Coriander Poha

Poha aka beaten rice/flattened rice is a humble ingredient that graces many an Indian home cook’s pantry across the sub-continent. Basically it is dehusked rice that is flattened into flat light dry flakes that vary in thickness. The common Indian names given to beaten rice are poha, aval, avalakki and atukulu. It is versatile in terms of the numerous varieties one can prepare, be it savory or sweet dishes. It is much loved by mothers who look for quick kid tiffin recipes using poha. Few quick and easy poha dishes that I have blogged earlier include atukula upma and kanda pohe that make for a quick breakfast or evening snack and festival recipes like atukula payasam, atukula laddu and teepi (sweet) atukulu.

Coriander Poha or Kothimeera Atukulu (Telugu) is a simple yet flavorful dish where poha is flavored with fresh coconut and fresh coriander leaves. The flavor of coconut and fresh coriander shines through and the scent of the spices makes it special. It is an amazingly flavorful dish that you can prepare when unexpected guests drop by or can be served as fasting food during festivals. It is a winner of a recipe and do add it to your repertoire as its a change from the everyday boring upma and the likes. It is light on the stomach yet filling enough to see you through the morning hours before lunch.

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Cornflakes Mixture ~ South Indian Bakery Style

Mixture is the much loved savory snack of Indians that is sold in almost all the bakeries across the sub-continent. Mixture is a hotchpotch of assorted savory snacks prepared with chickpea flour like murukku, omapudi aka karapoosa/sev and boondi. This assorted mix is flavored with red chili powder and mixed with other crunchy bites like roasted peanuts, cashewnuts, fried beaten rice and cornflakes. What goes into a typical mixture is individual choice. There are assorted styles of mixtures prepared all over the country with numerous flavors to choose from be it sweet, spicy or tangy. During festivals like Diwali, most homes prepare huge quantities of mixture a week ahead and store in large stainless steel dabbas, a portion of which is distributed among family and friends along with other Diwali sweets.

This Diwali we made cornflakes mixture. Usually for cornflakes mixture the quantity of cornflakes is more than the rest of the assorted snacks be it sev, murukku or boondi. I have added murukku and sev along with beaten rice (poha). I have already blogged the recipe of sev and murukku, so follow those recipes if you want to add them to the cornflakes mixture. For a very basic version of cornflakes mixture, you can go with raw cornflakes and beaten rice while omitting the chickpea based snacks like sev. An addictive crunchy, spicy snack and when served with a cup of masala chai, it is a ticket to heaven.

I love to make chaat with cornflakes mixture. Just add some chopped onions, tomatoes, fresh coriander, drizzle some green chutney, sweet chutney and finish off with a dash of lemon juice. You can also add some beaten sweetened curd to it. It makes for quick snack for unexpected guests who drop by for tea.

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Gujarati Dal Recipe

I like to try out different types of dal recipes especially from regional Indian cuisines. There are numerous easy to cook recipes that we are not aware of and I try to unearth a few culinary gems and add them to my repertoire. One such classic is Gujarati dal recipe that is a super hit at home. Most Gujarati food recipes call for the addition of jaggery or sugar and you will find a hint of sweetness in their everyday meals. I love Gujarati vegetarian food especially the dhokla, everyday shaak (subji/kuralu) and dal.

Gujarati Dal is a refreshing change from the usual everyday dal. The flavors are complex, khati meeti – tangy and sweet with a hint of spice. Love how the flavors mingle to bring out a winner of a recipe and make for a fantastic side with phulkas. You can serve it with rice as well and let me tell you that it is finger licking good.

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Aloo Rasedar ~ North Indian Food (Uttar Pradesh style)

Who doesn’t love Puri Bhaji? It is India’s most loved indulgent vegetarian North Indian breakfast fare. The mere sight of Puri Bhaji is enough to set my spirits high and comfort my soul especially on a rainy or gloomy day. I do indulge myself and my family to a plate of puri bhaji every now and then and I also like to try out different versions of the potato curry to go with puri especially those that do not require too much work. One particular potato curry that has caught my fancy in the recent past that requires no onion and no garlic is Aloo Rasedar. It was during a weekend visit to a family friend’s home that I learnt about Aloo Rasedar. My friend tells me that she learnt this North Indian style potato curry from her mother in law who belongs to Uttar Pradesh and it is served with puri in their home. She also mentioned that back at her in-laws home town, each home cook gives her own twist to the versatile Aloo Rasedar and the mix of spices might differ. There is also another version which calls for tomato puree which I’m told is delectable and the addition of matar aka green peas makes it irresistable. My friend was kind enough to share with me the recipe of aloo sabzi that is served with Kachori. I am looking forward to make it during the winter days.

Aloo Rasedar is a simple recipe with an eclectic mix of fragrant spices that perk up the wet sabzi. The only preparation work involved is boiling the potatoes and in less than 15 minutes, you have a simple yet flavorful rasedar aloo ki sabzi ready to be served with warm puffed up puris. Do try Rasedar Aloo the next time you venture to make Puri Bhaji for your family. Let me tell you that it is an addictively comforting meal!

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I received an email from a newly married home maker who is learning the nuances of Indian food cooking. She had a query for me – “How to make easy breakfast recipes that are not only tasty but quick to make as I need to fix my husband’s breakfast by 7.30 am?”. Over the years, I have received many such emails requesting for easy, quick to make and tasty recipes. I have shared a few tiffin recipes that include breakfast dishes that can be fixed in less than 30 minutes. I am sharing yet another South Indian breakfast recipe, Gojju Avalakki, that fits the bill and a much relished dish in our home.

Gojju Avalakki also popularly known as Huli Avalakki is a Karnataka vegetarian breakfast dish this is prepared with beaten rice aka Poha or Atukulu. (Gojju = gravy and avalakki = beaten rice). Beaten rice is ground to a coarse powder, dunked in a tamarind water that is sweetened with jaggery and spiced with rasam powder before sauteed in a tempering of spices and roasted peanuts and finally garnished with fresh coconut and coriander leaves. The roasted peanuts provide a nut crunch that complements the tangy, sweet and spice flavors of this vegan dish. A variation is the addition of a ground mix of dry roasted black pepper corns and sesame seeds which flavors Gojju Avalakki with a surprising depth.

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Gobi Masala ~ Gobi Recipes North Indian style

Gobi is a favorite in our home and come winter, we buy cauliflower like there is no tomorrow. Learning how to cook Gobi is essential to truly relish its distinctive taste and texture. Almost all my cooking of gobi recipes involves dunking the gobi in salted hot water for at least 15 minutes before sauteing it till it forms a golden crust. Honestly, this process of blanching and sauteing does make a big difference in the overall flavor of the gobi dish I am making. The gobi dish I am talking about today is Gobi Masala with North Indian flavors. I have added matar aka fresh green peas as I love the combination of gobi and matar and would like to utilize winter vegetables to the fullest when in season. I served this flavorful vegetable curry with rotis along side Amritsari dal, yogurt and salad which made for a complete North Indian style meal.

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Chilli Parotta ~ Restaurant Style

Off late, I find myself making a lot of hot potch dishes especially with left overs be it fried rice or bread upma. Remember the Parotta recipe I posted last week? I had quite a few parottas sitting in the fridge that I put to good use by making Kothu Parotta and Chilli Parotta, both of which are popular street food fares of Tamil Nadu.

There are a few variations of restaurant style Chilli Parotta according to the region it is prepared. A very popular version involves cutting the flaky parottas into bite sized pieces, dipping them in a thin batter of spiced flour and cornflour and deep fried till crisp before being tossed in a coconut based gravy consisting of onions, caspicum and spices. There are no ‘rules’ to be followed for street food fare like Chilli Parotta recipe. It is versatile, in the sense one can add ingredients be it spices or sauces according to one’s preference. A simple twist can transform the dish’s texture and flavor profile and make it something special.

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Aloo Matar ~ North Indian style potatoes and green peas curry (no onion no garlic recipe)

Aloo Matar ki Sabzi is one of my most favorite North Indian style recipes that I prepare often during the winter months when fresh green peas are in season. Simple, comforting, warm and delicious with sweet, spicy and tangy flavors!! This no onion no garlic recipe is a rasawala (the consistency of the curry/gravy is thin) that makes for a perfect accompaniment with roti, puri, stuffed parathas or flavored rice like vegetable pulao or jeera rice.

Ripe tomatoes are crucial so do not make this if you do not have them on hand. Ensure you blanch the tomatoes till the skin wilts and the tomatoes are soft. I like to add the stalks of fresh coriander while the curry is simmering and garnish with the leaves at the time of serving. I served Aloo Matar with Gobi parathas which made for a delectable combination.

Do try this easy vegetarian curry when green peas are in season and you are sure to add it to your recipe repertoire. Vegans, you are going to love this recipe.

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Udupi Tomato Rasam ~ Udupi Vegetarian Recipes

Udupi tomato rasam is a perfect winter fare with its aromatic, soothing and warming flavors. I realised that I am yet to blog Amma’s signature tomato rasam and I’m not sure how I missed it. Meanwhile I am sharing another favorite rasam with tomato that has its origins in Udupi which is famous for Sri Krishna temple.

While travelling to Karnataka I always look forward to savor authentic traditional Udupi cuisine. I love Udupi style of vegetarian cooking which is purely saatvik where onions and garlic are a no-no. My family and I were fortunate to relish traditional Udupi food at a dear friend’s wedding and the food served was an absolute treat to the senses and a delight to the palate. Saatvik food at its best!

Udupi tomato rasam has ripe red tomatoes, cooked tur dal, saaru podi or rasam powder and tamarind as its main players other than the finishing touch of tempering of spices and garnish of coriander leaves. Fresh coconut is also used by most Udupi home cooks. It is the saaru podi which sets this flavorful rasam apart from the everyday rasam. It is a lovely warming soup to sip on a cold dull day or if you are sick with a nagging cough or cold.

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Murmura Chivda ~ Puffed Rice Chivda (Healthy snacks of India)

I am a huge fan of Muri mixture that is sold by bajjiwalas (vendors) along the Vizag beach road. I am talking about the masala murmura which is prepared with chopped onions, tomatoes, chili powder, peanuts, coriander leaves and a dash of lemon juice. Just typing that out made my mouth water. I had a huge bag of Muri aka Borugulu/Marmaralu/Murmura that needed to be used up and what better than Murmura Chivda. Ridiculously simple to make with minimal ingredients and hardly any cooking time.

For those of you who find it challenging to make snacks for your family due to time constraints, Murmura Chivda is the answer. This is a relatively easy and quick snack to put together and not to mention, addictive. Dried coconut, either grated or thin silvers is an essential ingredient along with dalia (roasted chickpeas) and roasted peanuts. I also like to add few cashew nuts since I love them.

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Moong Dal Recipe ~ Jain Style

I have for you a simple moong dal recipe that I like to make when I am not in a mood to spend much time in the kitchen or when I run out of vegetables. This protein rich dal is satvik food at its best. Simple soulful dal that makes you crave for more especially on a cold winter day. Jain recipes are simple, straightforward and nourishing with absolutely no onions and garlic going into their cooking.

Moong dal Jain style is hearty and filling without being heavy and the simple finishing touch of fresh coriander brightens the earthy dal. Makes for a warm, comforting and a nourishing meal with a bowl of hot rice or phulkas. Those of you who are new to Jain style of cooking, do learn how to make moong dal and I assure you that it will be your new favorite dal.

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Puli Sevai ~ Tamarind flavored Idiyappam

This morning I served Puli Sevai, a quick breakfast prepared using left over Idiyappam aka steamed rice noodles. In our home, we enjoy a variety of quick to make tiffins, the South Indian fare, usually served for breakfast or an early dinner. Some of the favorites include a variety of flavored rice sevai (home made idiyappam). Idiyappam or rice string hoppers, forms the main base that is tossed in a tempering of spices and flavored with either lemon or tamarind, tomato, coconut, black pepper, yogurt and the likes. The savory sevai variations make great tiffin recipes, South Indian style, that are not only quick to make but also filling and full of flavor. You can check out the Vegetable Sevai recipe that I have blogged earlier.

Idiyappam or rice sevai is not to be confused with Vermicelli aka semiya. To learn how to make rice sevai at home, do check out Idiyappam recipe. If you are short on time and cannot make Idiyappam from scratch, use store bought instant rice sevai to prepare tamarind sevai.

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Cauliflower Kootu ~ South Indian Vegetarian Curry

Kootu, a traditional South Indian style thick stew, is an aromatic savory amalgamation of vegetables and dal flavored with a spice base that usually includes black pepper and coconut. There are many variations to the kootu masala based on the region it is prepared.

Cauliflower Kootu is a classic vegan curry featuring cauliflower, tur dal, coconut, tamarind and a mix of spices like coriander, black pepper and lentils that form the kootu masala. These simple ingredients make for a fresh hotpot packed with nutrition and flavor. Tamarind is the key ingredient that gives this South Indian vegetarian curry a slightly sweet-sour flavor that is balanced with the earthy kootu masala. I have added mixed vegetables like potato, carrot and green peas for boost the nutrition profile of the kootu. Kootu is usually best served with rice but you can serve the left overs with dosa or chapati.

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Matar Kachori ~ Indian Veg Snacks Recipes

I made Matar Kachori along with Dahi Bhalla and Phirni as part of our brunch platter to celebrate Holi, the Indian festival of colours. Kachoris are savory fried puff pastry with varied fillings based on the region they are prepared and most of them are usually lentil based. The most popular Kachori has a filling of fried urad dal paste and spices called Khasta Kachori. Kachoris are usually served with a thin potato gravy aka dubki wale aloo sabzi or sweet tamarind chutney or as a chaat. I like to eat Kachori on its own over a cup of masala chai. Comforting tea time snack!

Kachoris like samosas are much loved Indian veg snack among us Indians and it is a common sight to find kachoriwalas selling crisp, hot off the stove kachori around street corners. It does require a bit of an effort to put this veg snack recipe together and I draw my inspiration from the street hawkers who churn out hundreds of kachoris/samosas each day with effortless ease.

The filling is very interesting in terms of the spices that go into it. My friends mother adds a dash of sugar to balance the spice factor and says that asafoetida is an essential spice to bring out the lasting flavor of the matar filling. Garam masala and aniseeds (saunf) add the right touch of flavor without tasting overpowering. You can check out the Khasta Kachori recipe that I posted earlier where you will also find a Kachori chaat recipe. If you want to make chaat with Matar ki kachori, just follow that recipe.

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Ugadi Greetings

For those of you looking for Ugadi recipes, I have complied a list of recipes. Follow this link to get them – Ugadi Festival Recipes

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Nannari Sarbath (Sugandhi Drink) – How to make Nannari Syrup

I have been away from the blog and social media since early April. Last week, my family and I got home from a wonderful rejuvenating vacation only to be welcomed by the scorching summer heat. We are experiencing one of the worst summers with Vizag reeling under a heat wave with no sign of respite. Desperately praying to the the rain Gods to bring in some relief. All I do is drink copious amount of chilled drinks like lassi, buttermilk, fresh fruit juice, homemade sherbet and tender coconut water. Traditional herbal drinks with no preservatives or artificial colors are the best thirst quenchers during the scorching hot days.

I prepared Nannari (Sarsaparilla roots) syrup as well as Maredu syrup (Bael fruit) to help us get through the hot summer. In Coastal Andhra we call the aromatic Sarsaparilla roots as Sugandhi and in the Rayalaseema region as well Tamil Nadu and Kerala, it goes by the name Nannari. Nannari is a very pleasant smelling herb and is known for its medicinal properties. Its an excellent diuretic, body coolant that prevents sunstroke and purifies blood.

Today, I am sharing with you Nannari Sarbath preparation that is slightly laborious yet simple. Basically you have to pound the washed Sarsaparilla roots so that the central portion (white pith) is discarded and the outer skin is sun dried for a day. These roots are soaked in water overnight. Next day morning the roots are boiled along with the soaked water till it reduces to half the original quantity. The resultant mixture is strained and further boiled with sugar till it becomes slightly thick and sticky honey colored mixture. To prepare Nannari sarbath, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour chilled water to the brim. Add ice cubes and serve.

Sugandhi aka Nannari roots are usually available at any local Ayurveda medical stores. In Vizag, the roots are available at Pachipulusu Venkata Sannaiah & Sons and Sri Sambasiva Ayurvedic Centre in Kurupam Market. You can even buy the Nannari syrup aka Sugandhi syrup from Ayurveda medical stores.

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Bel Ka Sharbat, Maredu Drink, How to make Bael Syrup – Summer Drinks

Along with Nannari syrup, I also prepared a batch of Bel Syrup since it is a healthy thirst quencher, filled with nutritional goodness. The Bael tree is considered sacred in Hinduism where the leaves and fruit are used to worship Lord Shiva. Bael fruit (Botanical name ~ Aegle marmelos), also known as Stone Apple, Bael Pathar, Vilvam (Tamil), Bilva (Hindi) and Maredu pandu (Telugu) is packed with nutrition, helps cure acidity, ulcers, gastric disorders and helps to cool and detoxify the body. In fact, every part of Bael tree is useful, the roots and leaves are used to treat skin infections and stomach ailments.

Most people prepare Sharbat using the ripe fruit. One can also prepare Sharbat using bel syrup that is prepared from dried Bel fruit. Bel syrup preparation is similar to Nannari syrup preparation. It is slightly labor intensive but simple. Basically you wash the dried Bael aka Maredu thoroughly and soak in water overnight. Next day morning the dried bel is boiled along with the soaked water till it reduces to half the original quantity. The resultant mixture is strained and further boiled with sugar till it becomes slightly thick brown colored mixture. To prepare Bel Ka Sharbat, pour 3 heaped tablespoons of the prepared Bel syrup into a tall glass, add 1 tbsp of lemon juice and pour chilled water to the brim. Add ice cubes and serve.

If you want to prepare Bel ka Sharbat using the ripe fruit, all you need to do is break open a bel and scoop out the pulp using a spoon. Soak the pulp in a cup of water for a few minutes and use your hands to squish the pulp. Strain to remove the seeds and discard them. Blend the bael pulp to a smooth mixture. Add add sugar or jaggery as per taste, roasted cumin powder, pinch of black salt, chilled water to the blended pulp, mix well. Pour into tall glasses, add ice cubes and serve.

Maredu aka dried Bael is usually available at any local Ayurveda medical stores. In Vizag, Maredu (in its dried form) is available at Pachipulusu Venkata Sannaiah & Sons and Sri Sambasiva Ayurvedic Centre in Kurupam Market. You can even buy ready made Bel syrup from Ayurveda medical stores. In Vizag, Maredu drink is prepared by juice vendors in their push carts especially in Kurupam Market area, near CBM High School and Seethammadhara.

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Rooh Afza Lemonade, Cold Drinks Recipes

During my childhood, whenever I visited our Muslim neighbors or a few of my North Indian friends during the summer months, I was invariably treated to a chilled tall glass of Rooh Afza or Rooh Afza Lemonade. Initially, the flavor was too strong for me but over time, I began to like the flavor and tried different flavored drinks with Rooh Afza. There are many variety of drinks one can prepare using Rooh Afza syrup. You can even drizzle a tablespoon of blood red colored Rood Afza syrup on desserts like puddings, milkshakes, custard and ice cream. Not only does it look visually appealing but also elevates the flavor. If you want to prepare Rose milk and do not have rose essence or rose syrup on hand, you can use Rooh Afza syrup as an alternate.

For those of you who are not aware of Rooh Afza, it is a exotic concoction of natural herbs, extracts of fruits like orange and pineapple, mint, spinach, rose petals, coriander seeds and other natural ingredients. It is known for its soothing and healing properties and protects one from heat exhaustion and sun stroke. It has a cooling effect on the body and keeps one refreshed, active and energetic. Rooh Afza concentrate is available in most departmental stores.

I like to add a few slices of lemon or orange and crushed mint leaves to a jug of chilled Rooh Afza water and allow to steep for sometime in the fridge. You can even add chopped fruits of your choice like watermelon and apple for variation.

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Neer Dosa Recipe with Chicken Curry (Mangalore style)

Ever since I posted Mangalorean egg curry that I served with Neer Dosa, I have been bombarded with requests to post Neer Dosa recipe. Last weekend, I prepared Neer Dosa and served it with Mangalore chicken curry. Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water.

These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation. My Konkani friends gave me some tips on how to prepare neer dosa (called panpole in Konkani) that does not stick to the pan which I have listed in the ‘Tips’ section below the Neer dosa recipe. The vegetarians enjoy Neer dosa with spicy tomato chutney or coconut chutney, saagu, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut. The non-vegetarians enjoy it with chicken/mutton/fish/egg curry, egg roast or chicken/mutton/prawn sukka. One can enjoy these dosas even after they turn cold.

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