[VeganMoFo 2014] Under 15 minute Easy South Indian Coconut Chutney Recipe + Two Giveaways: Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

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If there is always one accompaniment while having breakfast at my mum's place, it is definitely this Under 15 minute Easy South Indian Coconut Chutney. I have been eating it with my idilis and dosas for as long as I remember and now I thought it is a perfect time to share the recipe with you all. All you need is fresh coconut and a handful of ingredients. Every south indian breakfast deserves a simple to make chutney as a side and after trying this version, I guarantee you will instantly fall in love, never to look back again! And while you are at it, don't forget to leave a comment on this post to mark your participation for the TWO book giveaways (Day 3) Scroll down for more details. If you haven't tried your luck already, do leave a comment on Day 1 and Day 2 giveaway blogposts as well. Good Luck! 

Day 3 | Two Books-A-Day Giveaways

Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

Happy Hour Recipe Redux | Curry Leaves Mojito

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Do we need a particular season (read as summer) to enjoy a good cocktail? Of course not! Today's recipe - Curry Leaves Mojito is one such tastefully created drink recipe with an Indian twist and which will surely become a showstopper of your next party. It is time to showoff your uber trendy and impressive cocktail making skills with much flair and gusto. Read more to know how..

[Meatless Monday] One Pot Sambar Rice | Sambar Sadam | One Pot Mixed Vegetable-Dal-Rice + IFBM 2014

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Learn how to make sambar rice in one pot i.e pressure cooker. One dish to clean, one plate to serve and a bunch of chips with a bowl of yogurt is all that is needed to make it a full lunch or dinner meal. On busy (read as lazy) weeknights, such recipe ideas help us fill our tummies easily and quickly. To save time, I tend to chop veggies like - okra, green beans, tomato, bottle gourd, drumstick and refrigerate in air tight boxes.

C for Charu Podi | Andhra Style Rasam Powder | Andhra Recipes

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Learn how to make rasam (charu) powder at home with few easily available ingredients. There are many versions of it in South Indian cuisine and the proportions & its taste vary by household. Today's recipe is just like my mother makes and also included at the end is her famous 15 minute rasam recipe. 

How to make Andhra Style Charu Podi (Rasam Powder) recipe

A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste | Andhra Recipes

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Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor. Eons ago, I wrote about a version which uses cabbage and to this date it is one of the most popular of all curry recipes published on the blog. Many mustard lovers out there. Eh?

Instant Healthy Mung Sprouts Dhokla | Steamed Savory Chickpea Indian Cake Recipe

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Learn how to make a dhokla with mung bean sprouts, a popular snack from the state of Gujarat. Filled with protein goodness and familiar flavors, this vegan dish serves as a perfect snack or a brunch item. Want more ideas for snacks/appetizers? Browse few more here.

Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu Usili, Mashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}

Enjoy!

1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)

Ingredients:

2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together

Preparation:

Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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until next recipe,

{Amma's Recipes} - Tangy Green Tomato Chutney Recipe

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

A meal must always be given the respect it deserves. My mother made sure we did exactly that when we were young. She taught us the value of money, value of having good people around and how to be street-smart in this hard, competitive world. Rather than just saying, she always followed her heart and did things the right way. Will you ever be wrong?, I always tease her. :-)

{Easy Summer Recipes} Roasted Beet Salad with Yogurt Dressing

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I am a great fan of the juicy, natural sweetness that beets tend to offer. And a drizzle of a super simple yogurt dressing on the top gives a nice summery, cool twist to my favorite vegetable. Now, that's what today's recipe - Roasted Beet Salad with Yogurt Dressing is all about - as easy as simply tossing the beets in an aluminum foil to roast along with a spice marinade, cutting into wedges and serve some dressing on the side. The recipe is adapted from Modern Spice by lovely Monica Bhide. I owned this copy for quite a while and like many others on my cookbook shelf, I didn't get a chance to cook from it. Until today!

A word of caution - the photographs tend to get messier by the end as I couldn't stop myself from tasting the the gorgeous salad. I hope you wouldn't mind. Its definitely one of the quickest photo shoots I ever did for any recipe. :-) Now, You got to see how greedily I ate right? The below photograph is the proof...

Enjoy and make some today!

 Roasted Beets neatly arranged with Yogurt Dressing in the middle

{Recipe} Roasted Beet Salad with Yogurt Dressing

Serves 3-4
Source: Modern Spice by Monica Bhide

Ingredients:

For the beets -

4 medium sized beets, different colors if possible, trimmed. [I used only red beets]
1/2 tsp black pepper powder
2 tbsp olive oil (original recipe suggests vegetable oil)
1 tbsp coriander powder
few curry leaves (my addition)

For the dressing -

3/4 cup plain yogurt
1/4 teaspoon minced ginger
1/2 tsp sugar
1/8 tsp salt

Preparation:

1. Preheat oven to 220 C or 425 F. Wash the beets and pat them dry.

2. In a bowl, combine black pepper, vegetable oil, salt, coriander powder and curry leaves. Drop the beets and coat them well.

3. Place the beets in aluminium foil and wrap them tightly into individual pouches. (The original recipe suggests to wrap the beets in a large piece of foil as a single layer). Also if you are using different coloured beets, wrap each color individually. Place them in a rimmed baking sheet and bake for 45 to 50 minutes until the beets are cooked thoroughly. The beets are cooked when they can be easily pierced with a knife.

I used the remaining marinade as a dip for my bread. It does taste yum with the coriander powder and curry leaves.

4. Take out the beets from oven and allow to cool to room temperature. Remove from the foil and the skin should peel off very easily with fingers or a pairing knife. Gently scrape off any spice marinade on parts of beet. Cut them into wedges and arrange on a plate.

5. To make the dressing - Place all the ingredients listed for "dressing" above in bowl and whisk to combine. Add water if you wish to have a thinner consistency but donot add oil.

6. Spoon the dressing on the beets and Serve immediately.

Sometimes messy is so gooooooooooooood!

This is Recipe 25 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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{Comfort Food} Amma's 15 minute Tomato Rasam | Tomato Chaaru/Saaru Recipe

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I am feeling super lazy today. So much so that I don't want to move from this couch, ever.. Each one of us has such days right? Today, is my day! Now, as the lunch time approaches and my stomach starts to grumble, I crave for something super quick yet comforting to eat (read as drink!). That's when I made a big bowl of tomato chaaru for myself along with a small serving of rice. This recipe has a very special place in my heart as it is one of first few recipes I learnt from my mom. Whenever I missed her in a faraway land, this was my meal. Whenever I used to feel (home) sick or have cold or throat pain, this was my meal. Comforting in its true definition. Do you see the mug below? Yep, that is how I drink my chaaru every single time. It takes less than 15 mins to make this dish from start to finish and best part is there is no chopping required. Just grind, boil and season with tadka. That is it. Enjoy!

What do you make for yourself on such lazy days?

{Recipe} Amma's 15 minute Tomato Rasam

Ingredients:

1 big tomato
1 tsp tamarind pulp
2 tsp sugar
salt - to taste
1.5 tsp rasam powder
1/4 tsp turmeric
2 cups water

For Tadka -

1 tsp oil
1 whole garlic pod, crushed
curry leaves
1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
pinch of hing/asafoetida
1 red chilli

Preparation:

1. Grind to a smooth paste - tomato, tamarind pulp, sugar, salt, rasam powder and turmeric.

2. In a vessel, add 2 cups of water along with tomato puree. Stir and boil on low-medium heat for 10 minutes.

3. Heat oil in a small kadai and add urad dal, mustard seeds, cumin seeds, red chilli, crushed garlic clove, hing and curry leaves. Let them splutter a bit. Add tadka to rasam and cover immediately. Serve with hot rice or drink like soup, like I do always!

I sometimes also make Sorakaya/Anapakaya Dappalam [Bottle Gourd Stew] which uses rasam powder and goes well with rice.

Sending this simple soup recipe as an entry to Healthy Vegan Fridays.

This is Recipe 23 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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Chamadumpala Pulihora Koora | Arbi (Tara root | Colocasia) Tamarind Curry Recipe | Quick and Easy Side Recipes

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Sometimes simplicity belies a truth about one's cooking and it is hard to prepare simple food so delicately that there is no hiding behind artifice where each ingredient shines through by itself. It doesn't have to be those butter-laden pleasure bombs like Palak Paneer or Makhani. On a day when am out of time or bored of eating rich, high calorie food, I opt for dishes like today's which are quick, easy and come very handy with less than 5 main ingredients. This Arbi Curry is still a family favorite and my mum makes it at least weekly once. Its tangy and its zingy! Try it today.

Enjoy.

{Recipe} Arbi Tamarind Dry Curry | Chamadumpala Pulihora Koora 

Ingredients:

10-12 arbi/colocasia/tara root/chamadumpalu
few curry leaves
salt - to taste
1/8 tsp turmeric
1/4 tsp red chilli powder
2 green chillies, chopped
2 tbsp (or more if desired) tamarind pulp

For Tadka -

1 tbsp oil
1/2 tsp each of - cumin seeds, mustard seeds, chana dal and urad dal
1 pinch of hing

Preparation:

1. Pressure cook arbi for 2 whistles. Peel and cut into even sized pieces.

2. Heat oil in a shallow pan and add all the ingredients listed under 'tadka'. On low-medium flame, let them sizzle a bit. Then add green chillies, curry leaves, tamarind pulp, salt, turmeric and chilli powder. Once the spices are cooked for 1-2 minutes on low flame, add boiled arbi. Toss gently until evenly coated. Cook on medium-high flame for 4-5 mins until they are nice & golden. Serve as a side with rice and rasam.

Note: If you haven't - Check out these two giveaways - a chance to win a Canon Powershot Camera or Amazon + Olive Garden Gift Cards. Last Date: November 30th 2012.

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Today is Day 27 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,

Broccoli Paruppu Usili - a Step by Step Recipe

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“Lentils are friendly—the Miss Congeniality of the bean world.” ~ Laurie Colwin

Indeed they are!!

Almost 52 weeks ago, when Susan first announced an event dedicated to legumes, I was one of those who was super duper happy. Since then, I have been closely participating, following and sometimes guest hosting the My Legume Love Affair event. Each month, the MLLA roundup showcase such an amazing array of legume recipes and almost always it helped me to make my lunches and dinners a tad bit more interesting!

Lentils, dals in particular are a primary source of protein for we, vegetarians and form an essential part of our Indian cuisine. There are countless recipes using various forms and shapes plus these are easiest form of dried legumes to use. Today's reipce - Broccoli Paruppu Usili, is one such protein-packed-low-fat dish. Usually made with any kind of lentils and vegetables, this dish is a staple in Tamizh households and  I have been meaning to make this for a really long time. It as delicious as I expected and will be made again & again. I am sure of it.

Sending this recipe as an entry to My Legume Love Affair # 52, this month guest hosted by dear Sra of When My Soup Comes Alive.

{Recipe} Broccoli Paruppu Usili

Ingredients:

2 cups broccoli florets
1 tsp oil
pinch of asafoetida (hing)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1 tsp of fresh or frozen coconut, grated

For the Usili Mix:

1/4 cup chana dal
1/4 cup toor dal
1-2 green chillies
salt

Preparation:

1. Soak chana and toor dals for 1-2 hours. In blender, grind together the soaked dals, green chiilies and salt. the ground mixture must be coarse and not too fine.

2. In an idli cooker, place few spoon fuls of dal mixture and steam for 10-12 mins. Meanwhile, boil broccoli florets for few mins.

3. Cool the steamed dal mixture and crumble into small pieces.

4. In a pan, heat oil and add cumin seeds, mustard seeds, hing and curry leaves. Add the broccoli florets and saute 2-3 mins. then sprinkle the dal mixture over the top and mix. Let it cook for 6-7 minutes on low-medium flame. Adjust salt if desired.

4. Serve the usili in a bowl and top with grated coconut. It is a delicious accompaniment for sambar, rasam or yogurt rice.

Below is a step by step pictorial about how to make the Broccoli Paruppu Usili is made.

Soak the dals and cut broccoli into florets.

grind together the soaked dals, green chiilies and salt. the mixture must be coarse and not too fine

 In an idli cooker, place few spoon fuls of dal mixture on each plate and steam for 10-12 mins.

Boil the florets for few minutes.

heat oil and add cumin seeds, mustard seeds, hing and curry leaves. Add the broccoli florets and saute 2-3 mins. then sprinkle the dal mixture over the top and mix. Let it cook for 6-7 minutes on low-medium flame

Transfer in a serving bowl and sprinkle freshly grated coconut. Enjoy!

Today is Day 6 of my NaBloPoMo challenge. Check out all of the posts previously published here.

until tomorrow,

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Navadhanya Sundal (9 Bean Salad) | Navratri Vrat | Dussehra Fasting Recipe

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Time flies. literally.

It feels like just yesterday I posted my step by step Sabudana Khichdi recipe with an intention to master it and proudly share with you all. (I had quite a few disasters with this dish before). Well, that's happened for last Dussehra. This year, things have changed quite a bit on personal front - am a new city, living with in laws and enjoying the pleasures of having parents two lanes away. :-)

With just 10 days away for Dussehra festival (its on October 16th 2012), am sure you all are gearing up to be in a festive mood, like me.. Like last year, am planning to post some of the very popular recipes especially made during this festive season in coming few days.

Here is a quintessential Sundal recipe. - Navadhanya Sundal, which is super easy to make and super healthy to eat otherwise. Enjoy!

Check out previously posted Dussehra Recipes:

Sweet Corn Sundal 
Sabudana/Sago/Tapioca Khichdi
Jeera Aloo 
Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu (Step by Step Recipe)
2-minute Pineapple Dessert
Dates and Sesame Poornam Boorelu
Nagori Poori with Paneer Korma 
Mixed Vegetable Korma
Dussehra Sambaralu: Aloo Pulao, Palak-Methi Paneer, Carrot Halwa

Recipe for Navadhanya Sundal (9 Bean Salad)

Ingredients:

2 cups in total i.e few tbsp each of any 9 kinds of beans (legumes) I used:

red kidney beans (rajma)
raw peanuts
dried chickpeas
black eyed peas
dried green peas
whole green moong dal
whole black urad dal (sabut urad)
pinto beans
dried field beans (lilva)

1/2 cup fresh coconut, grated
few curry leaves
2 green chillies, slit in the middle
2 tsp of oil
2 tsp mustard seeds
salt - to taste
1/2 lemon juice

Preparation:

1. Wash, rinse and then Soak all the beans together in a bowl overnight.

2. Drain water and place them in a pressure cooker. Add water until beans are immersed and cook them until slightly soft (not too mushy) for 2-3 whistles.

3. Drain and keep the cooked beans aside.

4. Heat oil in a kadai and add mustard seeds with green chillies and curry leaves. Once they start to splutter, add the beans. Mix everything. After 4-5 minutes, season with salt. Turn off the heat and add lemon juice.

5. Transfer in a serving bowl and top with grated fresh coconut. Simple and Delicious!

until next time,

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{Recipe} Kerala style Arhar (Toor) Dal | Yellow Lentil Dal

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I have a special relationship with dal. When I absolutely run out of ideas for our supper or when I am depressed/sad, I automatically go for a bowl of dal (preferably yellow) and rice. It makes me happy from deep within, soothes my soul. and puts back the smile of my face. :-)

But there are only so many I can make dal. Isn't it..and this is one such delicious way - kerala-style with coconut..

Enjoy!

Cooking lentils is one of the quickest way to pep up a dull, morose day!

Ready to be ground..

the paste that makes all the difference..

Ready and Served.

{Recipe} Kerala Style Arhar (Toor) Dal

Recipe source: Chef R. Chenthil Kumar of Zambar, Gurgaon

Ingredients:

1 cup toor/arhar dal (kandipappu), cleaned and washed
1/2 tsp turmeric powder
2 tbsp oil (for authentic kerala taste, use coconut oil)
salt - to taste

For the paste:

1/4 cup grated fresh coconut
4 garlic cloves, peeled
4 green chillies
10-15 fresh curry leaves
1/2 tsp cumin seeds

For tadka:

4 dried red chillies, whole
1/2 tsp mustard seeds
1 tbsp clarified butter/ghee
few curry leaves


Preparation:

1. Pressure cook or boil toor dal with turmeric and salt until mushy.

2. Make a fine paste of coconut, garlic, green chillies, fresh curry leaves and cumin. Keep aside.

3. In a pan heat oil. Make tempering with red chillies, mustard seeds and fresh curry leaves. Add the boiled dal to this and simmer for 2 minutes. Add a little water. Add the previously ground coconut paste and cook on low heat for 3-4 minutes. Allow it to simmer for some time for the flavours to blend. Check for seasoning and consistency. Top up with clarified butter.

Serve as a side dish for idli, dosa, steamed rice, roti or paratha.

For more recipe ideas cooking with legumes - Click here.

Sending this as entry to My Legume Love Affair # 49 guest hosted by Simona, original concept by Susan.

Kerala style Arhar (Toor) Dal

until next time,

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In memory of Jayasree Satish: Soya-Vaangi Bhath

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"Perhaps they are not stars, but rather openings in heaven where the love of our lost ones pours through and shines down upon us to let us know they are happy." ~ Eskimo Proverb 

Image: Lata Raja

It was a dim Wednesday morning on October 12th when things were quiet.Then, Bang! I read the status message on Lataji's FB profile. I almost wanted to cry. How can somebody vanish into thin air, just like that. A fun-loving, warm and ever-smiling person is no more. She is Jayasree Satish who blogged at "Experiments in Kailas Kitchen". Her blog was full of lively conversations, sharing some snippets of life around her and featured traditional recipes. For people away home, it felt like home.

I am still in disbelief. Is Life so short and unpredictable?

It was on September 3rd she 'liked' Cooking With Siri page and within a month's time, she is gone. I just wish, I can go back in time and pray for her good health, get her back.

Soya-Vaangi Bhath

My condolences to her family and hope God give them enough strength to get through this tragic time.

In an effort to keep this amazing woman in our memories, the food blogger community gave a shout out to cook Jayashree's recipes, with no modifications whatsoever.

I made some Soya-Vaangi Bhath. Click here for the recipe.

Soya-Vaangi Bhath

People do not die for us immediately, but remain bathed in a sort of aura of life which bears no relation to true immortality but through which they continue to occupy our thoughts in the same way as when they were alive.  It is as though they were traveling abroad.  ~ Marcel Proust

R.I.P Jayasree.

Sweet Corn Sundal | Navratri Vrat | Dussehra Fasting Recipes

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9 days of Navratri is synonymous to umpteen number of delicious sundals that are made in south india. From Chickpeas to Rajma to Moong dal, almost anything can be used in a sundal.

I have made some Sweet Corn Sundal for you all today. It is very simple to make, nutritious and a perfect way to break your Navratri fast. the sweetness from the corn with tempering and zing from lemon juice make it irresistibly tasty, perfect for breakfast or a mid-day snack.

Sweet Corn Sundal

Ingredients:

2 cups sweet corn kernels
2 green chillies, very finely sliced
juice of 1/2 a lemon
1 tbsp oil
few curry leaves
1/2 tsp minced ginger
a pinch of asafoetida (hing)
1/2 tsp mustard seeds
salt - to taste

Preparation:

1. Place the corn kernels in a microwave bowl, sprinkle some water on the top and microwave for 3-4 minutes.

2. Heat oil in a pan and add mustard & hing. Once they start to pop, add ginger, green chillies and curry leaves. Sauce for a minute. Finally add corn. Mix well and cook for few minutes. Season with salt.

3. Turn off the heat and add lemon juice to the sundal. Serve. Optionally, you can sprinkle some grated coconut as well.

Hope you all are having a wonderful time with friends & family during this auspicious Navratri. :-)

Other recipes that can be enjoyed for Navratri -

Chickpea Sundal
Jeera Aloo
Fool-proof recipe for Sabudana Khichdi
Methi Pulao with Mixed Vegetable Korma 
Fried Cauliflower
2 minute Pineapple Dessert

until next time,