Spicy & Tangy Dal with Tomatoes / Tomato pappu !!


Tomato pappu is one of the mouth watering recipe in South Part of India. This is one of my favorite too. I love the tanginess & sweet of the tomatoes. This is really a very simple & easy dish, perfectly goes well with pappadam (Rice vadam) or pickles (Tomato pickle, Gongura pickle, Mint pickle, Andra style tomato pickles, Brinjal/ eggplant pickle, Lemon pickle).

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Ingredients:

Pressure cook;

Tomatoes – 2 nos. (big wine tomatoes) roughly chopped

Toor dal – 1/2 cup

Onions – 1 no. roughly chopped

Green chilies – 3 -4 nos.

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Fennel seeds – 1 tsp

Salt to taste

Tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

urad dal – 1 tsp

Tomato – 1 nos chopped

Turmeric – 1 tsp

Hing / asafoetida – a pinch

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Method:

  • In a pressure cooker, add toor dal, onion, tomatoes, jeera, fenugreek seeds, fennel seeds, green chilies, add 1 1/2 cup water & cook the dal mixture on medium flame for 2 -4 whistle (depends on pressure cooker).
  • Once the pressure released, opened the cover, add salt & mix it thoroughly.
  • Now keep seasoning kadai on very low flame, add oil, splutter mustard seeds, jeera, urad dal & hing.
  • And then add finely chopped tomatoes, turmeric & cook it until mushy.
  • Now add the tempered mixture to the dal & mix it well.
  • Cook the dal mixture for 5 more minutes & garnish with cilantro.
  • Serve it hot & enjoy with cooked rice and pappad / pickle.
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South Indian Style Crab Curry / Gravy / Masala !!


After my last visit to India, I was so badly longing for the crab curry. Most of the time I won’t get fresh crabs, yesterday I found nice & fresh blue crab in Asian market near by our place . So I thought to make my home style Crab curry, this recipe I learned from my chithi (my mom’s younger sister). My aunt really cooks very well, especially the sea foods. She is the one, who taught me to clean crab, fish & prawns. I always enjoyed watching her technique and delicate handling in cooking the seafoods.

Today’s recipes really easy & tasty dish from Southern Part of India.

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Ingredients:

Blue crab – 2 lb / 4 nos. (cleaned)

Shallots – 10 nos. (grounded)

Tomato – 1 no. (grounded)

Ginger, garlic & green chili paste – 1 1/2 tbsp

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Freshly grounded pepper – 1 tsp

Salt to taste

Grind into Paste;

Fresh Coconut chopped – 1/2 cup

Fennel seeds / sombu – 1 1/2 tsp

Black Pepper – 1 tsp

Tempering;

Oil – 1 1/2 tbsp

Mustard seeds – 1 tsp

Jeera / cumin seeds – 1 tsp

Shallots / small onion – 1/2 cup chopped

Garlic – 3 – 5 nos (sliced)

Method:

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  • First ground the onion, tomato individually & keep aside.
  • Keep the kadai on low flame, add oil & temper mustard & cumin seeds.
  • Now add very finely sliced garlic, shallots & saute it for 2 minutes.
  • Add the grounded shallots & saute it for 2 more minutes.
  • After that add the ginger garlic chili paste & cook until raw flavor goes off.
  • Now add the spices like turmeric, red chili, coriander powder & cook it by adding little water to the mixture (helps to not get burn the spices).
  • Once the spices get cooked, now add the tomato puree & saute it for a minute.
  • Add 1 cup of water & cook the mixture for 15 minutes with lid on (mean time, clean the crab).
  • Now add the cleaned crabs, cover it with lid & cook it for 10 minutes.
  • Now finely add the grounded coconut mixture to the curry, mix it well & cook it for 5 – 6 minutes.
  • Garnish with fried curry leaves & freshly grounded black pepper.
  • Serve it hot with cooked rice & enjoy !!!

Hints;

  • After cleaning the crabs, don’t let them stay long time on the counter top, it may looses it’s flavor & taste. So always clean the crab right before adding in to the curry.
  • Adding lots of pepper to the crab curry helps to clear throat infection, good digestion & helps to maintain the body temperature.

How to Clean the Crab?

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  • Remove the shell from back of the crab.
  • Clean & remove all intestinal parts.
  • Cut it into half for cooking.

Seppan Kizhangu Varuval ( Taro / Arbi Fry )


Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.

Also refer; Plantain Fry / Vazhakkai Fry ; Potato Stir Fry ; Indian Spiced Hasselback Potato Fry

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Ingredients:

Taro / Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry

Method:

  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.

  • Add finely sliced taro to the mixture by sprinkle some water.

  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).

  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.

  • Garnish with fried curry leaves on top.

  • Serve it hot & enjoy !!

Indian Style Fried rice !!


Today’s recipe is Indian style vegetable fried rice. It is really simple & less time consuming recipe. This fried rice is very tasty even without the sauce …

The best rice for fried is old cooked rice (leftover rice) or cooled rice. If u like to use old rice, follow this step – after adding old rice to veggie mixture sprinkle some water over it, this helps to give moisture to the rice.

The vegetables can be add as per wish. This fried rice would be good by also adding chicken, shrimp etc.,

The fried rice is topped with fried egg & avocado..
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Ingredients:

Mushrooms – 5 nos.(chopped )

Capsicum (orange color)– 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Sweet corn – 1/2 cup

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 1 clove (finely chopped)

Ginger – 1/2 tsp ( finely chopped)

Cooked Rice – 1 cups

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Cilantro / coriander leaves – chopped

Salt to taste

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Method:

  • Heat the oil on the kadai, add garlic, ginger and saute it for 30 seconds.
  • Now add finely chopped onions, red chili flakes, salt & saute it for 2 minutes.
  • Add carrot, garam masala and saute it for 4 minutes or until tender. 
  • Now add sweet corns and saute it for a minute.
  • Add the other veggies mushroom, capsicum & saute it for 2 minutes.
  • Add the cooked rice & mix it completely with vegetable.
  • Finely add green onions, cilantro & mix it.
  • Serve the spicy fried vegetable rice topped with fried egg !!

Suzhiyam / Fried Sweet Dumplings !!


SUZHIYAM is one of the most popular diwali special recipe in South Indian Cuisine !! This recipe is my hubby’s most favorite. My Mother-in-law use to make this dish on every diwali feast. So this time it was on my do list.

Suzhiyan or Seeyam or SUZHIYAM is a delicious sweet dish in which channa dal, cardamom, coconut puran stuffed in maida or urad dal batter. It is really easy to prepare. This recipe is similar to puran poli or obbattu. I used turmeric because this give a nice appetizing color & flavor to the dish. Stuffing can be prepare as per wish. This could be also made with spicy stuffed balls using dosa or idli batter.

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Ingredients:

For Puranam;

Channa dal / split chickpea – 1/2 cup soaked for 4 hours

Jaggery – 1/2 cup

Ghee – 2 tsp

Dry coconut flakes – 2 tbsp

Cardamom powder – 1 1/2 tsp

For Batter;

Maida / all purpose flour – 1 cup

Turmeric – 1/4 tsp (optional)

Salt to taste

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Method:

Clean & soak the channa dal for 3 – 5 hours.

Cook chana dal, allow to cool, mashed it with a masher and keep aside.

Boil around 1/4 cup of water, add the crushed jaggery, allow to melt & remove the residue by filtering it.

In a wide open pan add jaggery syrup, ground channa dal, cardamom, dry coconut & cook it until the water evaporates completely .

Make 10 – 15 balls around gooseberry size.

In a separate bowl add maida, turmeric, salt, add some water to make a batter (like dosa batter)

Heat oil in a kadai on medium flame.

Dip the balls into the maida batter, fry them till they become golden brown & remove the extra fat using paper towel.

Serve hot & enjoy it !!

Homestyle Prawn Masala / Shrimp curry !!


Today’s recipes is prawn masala. This curry is my own version & it is really easy to make. It is perfect with steamed rice, parathas, idly, dosa, etc., Instead of dry coconut, you can also use fresh one and moreover you can make it with different ingredients like chicken, mutton or any other vegetables, etc., I used ginelly oil / sesame oil, gives more flavour & taste to the curry and ginelly oil is a natural coolant to our body & having many nutritional value.

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Ingredients:

Small onion / shallots – 4-5 nos. (chopped)

Garlic – 10 cloves

Tomato – 1 medium (finely chopped)

Ginger- garlic – green chili paste – 2 tbsp

Salt to taste

For Grinding;

Onion – 1 medium (chopped)

Fennel seeds – 2 tsp

Dry coconut flakes – 1/4 cup

Marination:

Prawns (large & deveined) – 25 pieces

Lemon juice – 2 tsp

Biriyani masala / powder – 1 tsp

Garam masala – 1tsp

Red Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Salt – ¼ tsp

Tempering:

Oil – 2 tbsp

Mustard seeds – 1tsp

Black Pepper (crushed) – 1 tsp

Jeera / cumin – 1 tsp

Fennel seeds – 1 tsp

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Method:

  • Marinate the prawns by adding all the ingredients given above & refrigerate for 30 minutes.
  • Add onion, fennel seeds, coconut in a blender & grind it into paste.
  • Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds & crushed pepper corns.
  • Add the ginger-garlic paste & saute it until the raw flavor goes off.
  • Now add the small onions, garlic & saute for 2 minutes. After that add the grounded paste and saute it for 3- 5 minutes.
  • After that add chopped tomatoes & cook until mushy.
  • Add the marinated prawns, add generous amount of water and mix it well, cover & cook it for 5 – 10 minutes.
  • Garnish it with finely chopped cilantro.
  • Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi.

Karivepaku Kodi Kura / Curry Leaves Chicken Masala


Karivepaku kudi kora is one of the most famous dish in Andhra cuisine. The name itself would describe the nature of the recipe. It is really simple & easy to prepare & also gives an exquisite taste. Specially the curry leaves powder gives a nice aroma to the dish. Wow, this is the recipe that would taste heavenly with the steamed rice.

To make curry leaves powder, allow to dry the leaves in room temperature for 2 – 3 days & grind it into powder. This powder can be stored it in air tight container for a longer shelf life. By using this powder, we can create more recipes like idly podi / gun powder,  curry leaves rice, chapathi, etc.,  moreover it can also mixed with coconut oil & use for good hair growth. Curry leaves are highly nutritious and health benefits. 

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Ingredients:

Onion – 1 large (finely chopped)

Tomato – 1 medium (finely chopped)

Ginger- garlic paste – 2 tsp

Dry Curry leaves powder – 3 tbsp

Salt to taste

Marination:

Chicken (thighs) – 500gms cut into medium 

Curd/ yogurt – 2 tbsp

Garam masala – 1tsp

Biriyani masala / powder – 1 tsp

Red Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Salt – ¼ tsp

Tempering:

Oil – 1 tbsp

Mustard seeds – 1tsp

Black Pepper (crushed) – 1 tsp

Jeera / cumin – 1 tsp

Fennel seeds – 1 tsp

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Method:

  • Marinate the chicken by adding all the ingredients given above & refrigerate for 30 minutes.
  • Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds and crushed pepper corns.
  • Now add the chopped onions and ginger-garlic paste until the raw flavor goes off.
  • Add the marinated chicken, saute it, cover & cook it for 5 minutes. 
  • Now add the tomatoes, cover & cook it for 3 minutes or until soft.
  • Finally add the curry leaves powder, add generous amount of water and mix it well.
  • Cover the lid and cook the chicken for 15 minutes on medium high flame.
  • Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi