Sambar Pasta

This recipe was purely my experiment turned out in flying colors everyone at home enjoyed my concoction by the end of the day it was my comfort food  enjoyed...:)

Recipe video...:)

500 Grams Pasta of your choice I've used delmonte Spirali Pasta
100 Grams Fresh Green Beans (Chopped into 1 inch pieces)
2 Carrots (Peeled and chopped into 1 inch sticks)
1 Large Capsicum(deseeded and chopped in 1 inch Sticks)
1/2 Cup Frozen Peas
1 Large Onion (Roughly chopped)
5 Green Chillies Slit
2 Sprigs Curry Leaves
Fist Full Coriander (Chopped)
Grated Cheese
2 to 3 Tbsp Sambar Powder
2 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
Lime juice for garnish

Please click here for sambar podi recipe

First Step Cooking Pasta:

• In a large heavy bottom pot fill up water 1/2 way thru
• Add a tsp of salt and oil to the water bring to a rapid boil.
• Add the pasta and cook till aldente which means the pasta has not cooked completely or its not well done it still has a bit to it.
• Using a colander drain the pasta.

Second Step Spicing up those veggies:

• Heat a heavy bottom pot on medium flame add oil and ghee.
• Add onion chillies and curry leaves to the oil and fry till transparent.
• Add all the veggies and and salt fry a bit add water cover and cook the veggies till done.
• Add Sambar powder to the veggies and stir well allow the moisture to evaporate a bit.

Third Step Combing:

• Add the pasta to the veggies and toss till well combined check for seasoning add salt if needed.
• Add chopped coriander and lime juice mix well.
• In a baking dish add the pasta and top with cheese place it in microwave for 4 to 5 minutes till cheese melts serve it hot...enjoy...:)

Karwari Fried Anchovies (Varutha Nethili)

Recipe from coastal Karnataka I've never eaten such a wonderful recipe its buttery spicy crispy yum... 

Recipe Demo Video...

Ingredients:

500 Grams Anchovies(Cleaned and washed)

1 Tbsp Ginger n Garlic Paste

1/4 Tsp Cumin Powder, Garam Masala, Pepper Powder and Turmeric

2 Pinch Asafoetida/Hing

1 1/2 Tbsp Chilly Powder

2 Tbsp Vinegar

1 Cup Semolina/Rava

1 Tbsp Salt

Oil for Frying

Method:

• In a mixing bowl add all the dry masala powders along with salt mix well add vinegar and mix well.
• Add the washed and cleaned anchovies to the masala paste and mix well cover and marinate the fish for an hour.
• Heat oil in a wok on medium flame.
• Spread semolina in a plate take each anchovy dip in rava  fry the anchovies till crisp drain oil and serve...enjoy...:)

Okra/Vendakkai Sambar

Many people hate preparing this vegetable because its slimy...In south we consume this vegetable in kilos in a week atleast 2 days we prepare okra This vegetable is good for memory and always recommended for growing kids.

Recipe Video..

Ingredients:

1/2 Cup Cooked Pigeon Peas

250 Grams Okra

1 Large Onion(roughly chopped)

1 Tomato (cooked along with dhal)

2 Tsp Tamarind pulp

2 Sprigs Curry leaves

1 1/2 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

2 Tbsp Sambar Powder

1/4 Tsp Hing/Asafoetida

1/2 Tsp Mustard Seeds

1 Tsp Jeera/Cumin

1/2 Tsp Split Black Gram Dal

4 Tbsp Oil

Salt as per taste

Coriander for garnish

Method:

1. Wash the okra using a colander drain the excess water. place it on a kitchen towel pat dry.
2. Chop the okra into 1 inch pieces please check it there is any bugs inside use a dry chopping board and knife.
3. Heat oil in a heavy bottom pot or handi place it on medium flame temper oil with mustard seeds cumin and black gram once mustard splutters add asafoetida curry leaves and onion till onion turns transparent.
4. Add  salt chilly powder turmeric powder and coriander powder fry till raw flavor has gone add okra and fry do not add water make sure the okra is fried throughly its should be half cooked and slimy texture should have reduced then add smashed tomato and water cover and bring to a boil.
5. Once the okra has cooked add cooked dhal and boil.
6. Add add tamarind and sambar powder stir well bring to a rapid boil add coriander serve hot...Enjoy...:)

Sambar Podi

There were a lot of requests on how to prepare sambar powder...everyone has their own grandmothers recipes this recipe may slightly differ from house to house this is my moms recipe...and i like it can be stored upto 2 months in a air tight container.

Please look into the video demo...

Ingredients: 
4 Tbsp Split Chick Peas/Chenna Dhal
2 Tbsp Split Pigeon Peas/Thoovar Dhal
2 Tbsp Split Mung Beans/Green Gram Dhal
2 Tbsp Coriander Seeds
1 Tsp Jeera/Cumin
1/4 Tsp Fenugreek Seeds/Methi
2 Tsp Whole Pepper Corns
1/4 Tsp Asafoetida
5 Dried Red Chillies
Fist Full Dried Curry leaves

• Clean and wash the curry leaves twice or thrice drain the curry leaves in a colander using a towel or any cotton cloth  spread the curry leaves and allow to air dry till there is no water we normally air dry the curry leaves 2 days prior before preparing any masala powders.

Method:

• Heat a wok on medium flame start to dry roast ingredients one by one till light brown in color transfer on a plate allow to cool for a minute.
• Transfer all the ingredients to a mixerjar grind to powder...allow to cool store in a air tight bottle and use when needed.

Paper Roast Dosa

There were a lot of requests for this recipe how to prepare paper roast like hotel style. there is nothing much to the recipe I've just added 2tbsp all purpose flour 2 Tbsp oil 1 pinch cooking soda and 4 Tbsp water to the batter and prepared this wonderful wafer thin dosas.

Please look into the video recipe...:)

Idly Dosa Batter Recipe Link: http://goo.gl/6wJqx

Masala Dosa Recipe Link : http://goo.gl/WZ7Do

How to Season Iron Tawa/Skillet Quick Tip: http://goo.gl/ic8xp

Red Bell Pepper Chutney Recipe: http://goo.gl/whC1R

Egg Dosa and Chutney Cheese Egg Dosa: http://goo.gl/8KmIe

Keema Egg Dosa: http://goo.gl/BBXkp

Pizza Pasta Sauce Recipe : http://goo.gl/6wJqx

Dosa Pizza Blog Recipe: http://goo.gl/HNzL4b

Onion Utthappam recipe: http://goo.gl/N5EDPQ

Mixed Vegetable Utthappam recipe link: http://goo.gl/2ZWVgj

Kondai Kadalai Kuzhambu/Bengal Gram Curry

Mom  makes wonderful kadala curry this is purely soul food this versatile curry can be served with dosa idlys breads roti and rice list is endless in south we like this curry for breakfast and lunch.

Recipe Demo Video...Like and Subscribe to me on Youtube...:)

Ingredients:
100 Grams Bengal Gram/Kondai kadalai
100 Grams Brinjal
2 Large Potato
1 Large Onion
1 Large Tomato
2 Green Chillies
2 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Cup Fresh Coconut
Fist Full Coriander
4 Tbsp Oil
Salt as per taste
Coriander leaves and lime juice for garnish.

Prep Up:

1. Wash the bengal gram twice add to a hot pack add hot water and cover the pack this way the gram will soak fast. allow to soak for at least 2 hours.
2. Peel and cube potato
3. Chop onion and tomato
4. Remove the hard steam from brinjal and chop into half
5. Slit the green chilly
6. Add coconut and coriander to a mixer jar with little water grind to a smooth paste.

Preparation:

• Drain the soaked beans add to pressure cooker fill it with fresh water cover and cook for 4 to 5 whistles till beans are well done.
• On a medium flame place a heavy bottom pot add oil.
• Add ginger and garlic paste to the hot oil and fry till raw flavor has gone
• Add curry leaves allow to splutter a bit add onion and tomato fry a bit till onion turns transparent.
• Add chilly powder coriander powder and turmeric powder to the onion and fry a bit
• Add potato and fry a bit add salt and fry a bit add water and cover allow the potato to cook
• Once potato is almost cooked add brinjal stir well cover and cook till brinjal is half cooked
• Once brinjal is half cooked add the cooked beans stir and cover allow the brinjal to cook till well done.
• Add coconut paste stir add water and seasoning if needed allow the coconut to boil thoroughly till raw flavor has gone add lime juice and chopped coriander stir well and serve with rice and papad...this curry goes well even with idly and dosa...enjoy...:)  

Tri Color Pori Urundai (Indian Flag Inspired)

Wishing everyone a very Happy Independence Day.

My mom and granny used to prepare these pori urundai and few other sweets during Independence day as years passed with many diabetics at home this tradition stopped this independence i wanted to start it all over again and prepared some sweets topping my list Pori Urundai . 

Pori urundai recipe demo video...

Ingredients:
4 Cups Pori/Puffed Rice
1/2 Cup Jaggarey
1/4 Cup Water
Orange and Green Colours

Method:

• Its always recommended to clean the puff rice before use.
• Heat a heavy bottom pot I've used a wok on medium flame.
• Add jaggery and water bring to a boil allow the jaggery to melt using a strainer strain the melted jaggery.
• Add the strained jaggery back on medium flame bring to boil  place water in a bowl add few drops of jaggery to the water if your able to form pearl consistency then add puffed rice and mix well till the melted jaggery has distributed evenly.
• Oil hands start forming ladoo shape as soon as possiable if the mixture cools down it will be difficult to form and shape.
• Allow to air dry a bit till heat has gone store it in air tight container.

• To add color follow the same steps melt the jaggery add it back on flame then add color and repeat the process of forming ladoo.
• Since I was giving away these ladoo to kids at a local school near by I prepared a large batch of these.
• To make them look more attractive I printed out Indian Flag with Gandhi quotes using post it notes and bamboo skewers i secured the flag on skewers.  

• Once the flag skewers were done I pierced the ladoo on the skewers gifted them to kids the moment i gave them these tricolor ladoo they were so happy and thanked me.

Normally we dont add colors to the recipe since its festive occasion I prepared it in tricolor.

Our neighbors kid vishwa 2 1/2 years old posing for my blog. God bless him. 

Sorakkai+Urulaikizhangu+Kadalaparippu Kurma (Bottle Gourd Kurma)

At times I crave for this spicy juicy yumminess...mom prepares the best kurma...spicy masala paste enhances the taste of the bottle gourd it soaks up all the spices and the juicy spicy hot vegetable is truly and match made in heaven...:)

Recipe Demo Video...Enjoy...:)

Ingredients:

500 Grams Bottle Gourd(Peeled and Cubed)

2 Onion(Peeled and Roughly Chopped)

2 Potato( Peeled and Cubed)

1 Blanched Tomato

1 Cup Split Chick Peas

2 Tbsp Ghee

3 Tbsp Oil

Salt as per taste

Coriander, Mint and LimeJuice for garnish

Spices:

4 Cardamom Pods

4 Cloves 

1 Bay Leaf

2 Sticks Cinnamon

1 Tbsp Turmeric Powder

1 Tbsp Coriander Powder

Masala Paste:
1/2 Tsp Fennel Seeds
1/2 Tsp Black Pepper Corns
1 Stick Cinnamon
3 Pods Cardamom
3 Cloves
Fist Full Garlic (Peeled )
2 Inch Ginger (Peeled and cut into Pieces)
10 to 15 Green Chilles(depending on heat)
1 Tsp Oil

• Heat a wok with a tsp oil fry the chilly garlic ginger and spices on low flame allow to cool and prepare and paste. 

this is a versatile masala paste which we use in different recipes like biryani and curries we can store this masala paste in a air tight container refrigerated upto 2 weeks 

Coconut Masala:
1/2 Cup Fresh Coconut
1/2 Tsp Fennel Seeds
Fist Full Coriander

• In a mixer jar add the coconut pieces fennel and coriander add water and grind in to a smooth paste.

Method:

• Wash the split chick peas twice and place in a bowl which will fit inside a cooker add 2 cups water 1/2 tsp turmeric powder and place in cooker allow to cook for 3 whistles.
• The tomato can also be placed in the cooker along with the dal.
• Heat a wok with oil and ghee on medium flame add the spices allow to crackle a bit add onion and prepared masala fry till onions turn transparent.
• Add the turmeric and coriander fry the onions a bit add  the blanched tomato fry a bit.
• Add the potato and cooked dal water add salt cover and cook till half done.
• Add the cubed bottle gourd and dal add water if needed cover and cook till veggies are done.
• Add the coconut paste and bit of water stir and bring to boil make sure the raw flavor from coconut has reduced then add chopped coriander mint and lime juice serve hot with rice...Enjoy...:)  

Masala French Fries recipe link with video :http://goo.gl/MgtFHj

Onion Utthappam

Onion utthappam is something dad loves...dosa batter is sour and topped with sweet onion and mild hint of chilly flavorful curry leaves and coriander its a party in heaven soul food at its best...

Please look into demo video...:)

Ingredients:
2 Days Old Dosa Batter Please click here for dosa batter recipe
2 Medium Onions (finely chopped)
1 Tsp Cumin Seeds
1 Sprig Curry Leaves(finely chopped)
2 Sprigs Coriander Leaves(finely chopped)
2 Chillies (finely chopped)
Salt as per taste
Oil and Ghee for frying

Moms tip for best utthappam add 3 tbsp maida (all purpose flour) if the batter is to sour it will not only reduce sour content dosa will also be crisp and tasty.

Method:

1. Mix onion cumin curry leave coriander chilly and salt in a bowl set aside.
2. Heat a tawa on medium flame season the tawa please click here to see how to season a tawa
3. Ladle on the dosa batter swirl and  prepare slightly thick dosa sprinkle the onion mixture and add few drops of ghee and oil cover and cook a bit.
4. Flip the dosa and fry the other side once done serve it right away with chutney...Enjoy...:)  

Mixed Vegetable Utthappam

Vegetable Utthappam is mom and my favs just one dosa  is so filling best way to get rid of leftover veggies in the refrigerator I dont know about you but we stock up a lot on carrots capsicum and cabbage we always have a stock to complete before purchasing a fresh batch...

Please look into video recipe dont forget to subscribe share and like...?

Ingredients:
Dosa Batter
2 Carrots (grated)
2 Medium Onions (finely chopped)
1/2 Cup Green Peas
2 Chilles(finely chopped)
3 Sprigs Coriander(finely chopped)
2 Sprigs Curry Leaves (finely chopped)
1/4 Tsp Hing/Asafoetida
1 Tbsp Cumin Seeds
Salt as per taste
5 Tbsp Oil and Ghee Mixture

Method:

1. In a wok add 2 tbsp of ghee and oil mixture place the wok on medium heat.
2. Add asafoetida cuminseeds and the chopped veggies to the wok and fry a bit add salt as per taste fry sprinkle water cover and cook on low flame till the veggies are tender.
3. Please click here for dosa batter recipe.
4. Add  the prepared veggie mixture to the dosa batter check for seasoning if required add salt mix well.
5. Please click here to see how to season tawa.
6. Heat a tawa on low to medium flame ladle on the dosa batter swirl and prepare a dosa sprinkle on the ghee and oil mixture cover and cook flip it to the other side and cook once done serve hot with chutney...Enjoy...:)

Karavalli Fish Fry

This is a recipe from coastal Karnataka amazing recipe the fish is perfectly spiced there is no over powering tastes its soft and flaky crisp oh my so yum...

Please watch recipe demo video...

Ingredients:

250 Grams Fish Fillet 

1 Whole Lime Juice

1/4 Tsp Turmeric Powder

1 Tbsp Pepper Powder

1 Tbsp Ginger Garlic Paste

5 to 6 Green Chillies

3 Sprigs Coriander leaves

1/2 Cup Semolina

Salt as per taste

Oil for frying

Fish Fillets are available at Auchan hyper market, MG 1, Metro Bangalore

Marinate Fish:

• In a mixer jar add chilly coriander ginger garlic paste turmeric and salt grind to a smooth paste do not add water while grinding if needed add lime juice.
• Cut the fish fillets into cubes wash thrice drain excess water pat dry.
• Add the prepared masala with lime juice in a mixing bowl add the fish pieces to the marinate and mix well cover and refrigerate for a hours time. 

Method:

• Spread semolina in a plate.
• Heat oil in a wok on medium flame.
• Mix the marinated fish once more before dipping in semolina.
• Dip the fish in semolina and tap of excess fry the fish in hot oil.
• Gently flip the fish and fry till golden color drain oil and serve with lime wedges and onion...Enjoy...:) 

Masala French Fries

This is an instant side-dish or snack recipe very tasty down side to this recipe it will not remain crisp for longer period of time masala french fries are super when served with any southindian recipe...

Recipe demo video...Subscribe+Like+Share+Follow...

 

 Ingredients:
2 Large Potato Chopped into Sticks
4 Tbsp Corn Flour
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
Salt as per taste
Oil for frying

Method:

1. Wash the chopped potato thrice place it in a colander and allow the excess water to drip pat it dry and place it in a mixing bowl.
2. Add chilly powder salt turmeric powder garam masala and corn flour toss the potato to coat with masala if needed sprinkle water to coat the masala.
3. Heat oil in a wok and drop the masala coated potato into oil fry. place the flame on low to medium flame fry till all sides are crisp drain potato on tissue serve hot with lime wedges ...Enjoy...:)