SWEET POTATO PARATHA

 

 

 This is yet another scrumptious preparation involving sweet potato. This tuberous root is healthier compared to the potato and replete with vitamins,minerals and nutrients. The combination of different spices along with the sweetness of the veggie,makes this paratha, a real treat for the taste buds.

 

 

 

 

 

INGREDIENTS :

 

SWEET POTATO - 400 GRAMS

 WHEAT FLOUR- 1 1/2 CUPS

CARAWAY SEEDS/ AJWAIN- 1 TSP

CHILLI POWDER- 1/2 TSP

GARAM MASALA- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

AAM CHUR POWDER- 3/4 TSP

SALT TO TASTE

GINGER GARLIC PASTE- 1 TSP

CHOPPED CORIANDER LEAVES.

PROCEDURE :

1. Wash and steam sweet potatoes in a pressure cooker for 2-3 whistles and switch off.

2. Allow the veggie to cool and peel it. Grate the peeled veggie.

3. Transfer the gratings along with wheat flour and all the other ingredients cited above. Mix well and knead to a stiff dough and keep it aside for 20-25 minutes.

4. Divide the dough into equal sized balls. 

5. Pinch the dough and  flatten it. Dust some flour on the flattened dough.Using a rolling pin, roll it into slightly thicker chapatis.

6 Heat the tawa and slide the parathas and cook on both the sides until you notice brown spots .

7. Smear ghee/butter on the hot parathas and serve with yogurt/curd

 

 

ANDHRA STYLE RAW BANANA CURRY

 

 

 

 

There was abundant stock of raw banana,last month,hence,I have been trying out different curry varieties involving this veggie. This curry is from the Andhra cuisine. You can adjust the amount of chillies according to your spice tolerance levels.This spicy curry will be an apt combo for plain rice.curd rice or mildly-flavored sambar and rasam

 

 

 

 

 

 

INGREDIENTS TO ROAST & GRIND:

 

OIL- 3 TSP

CHOPPED ONIONS- 2 NOS MEDIUM SIZE

RED CHILLIES- 4 NOS

GARLIC CLOVES- 5-6 NOS

COCONUT GRATINGS- 2 TBSP

TAMARIND - GOOSEBERRY SIZE

CUMIN SEEDS- 3/4 TSP

OTHER INGREDIENTS

RAW BANANA- 2 NOS

SALT TO TASTE 

TURMERIC POWDER- 1/4 TSP

FOR SEASONING :

OIL- 1 TBSP

MUSTARD-3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/2 TSP

PROCEDURE :

1. Wash,wipe,peel and chop raw banana and keep it aside. In a vessel,transfer the chopped veggie along with turmeric powder and salt and boil till it softens.

2. Drain excess water from the boiled veggie and keep it aside.

3.In a pan heat oil and roast above cited ingredients and grind to a smooth paste using little water.

4. Heat oil in a pan and prepare the seasoning. Pour the ground paste,salt and simmer in mild heat till it thickens.

5. Now transfer the boiled veggie over this and mix well and serve.

CORIANDER LEAVES / KOTHlMIRA PACHADI

 

 

 

 

Andhra cuisine is famous for its fiery delicacies. This pachadi too is a spicy preparation from the cuisine. But I wouldn't label it as too spicy,as this kothimira pachadi is an amalgamation of flavours- spicy,tangy and sweet. Kothimira is Telugu name for coriander leaves and the consistency of pachadi is similar to thick chutney. You can come across different kinds of pachadi,prepared from varied veggies. This pachadi serves as an accompaniment for idli,dosa,pongal,set dosa. It tastes yum when mixed with plain rice with a dollop of ghee. You can even try it as a spread.

 

 

 

 

 

 

 

 

 

INGREDIENTS :

CORIANDER LEAVES- 1 BUNCH ( Large)

RED CHILLIES- 5 NOS

CUMIN SEEDS- 3/4 TSP

GARLIC CLOVES- 6 NOS

ONION- 1 BIG

TAMARIND - GOOSEBERRY SIZE

OIL- 3 TSP

POWDERED JAGGERY- 1 TSP

POWDERED FENUGREEK- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Trim the root portion of the coriander leaves and retain the stem and leaves portion.

 

2. Soak tamarind in warm water and extract syrup.

3. Wash the coriander leaves after trimming the root portion and removing the weeds from the bunch.

4. Wash it for 2-3 times to get rid of sand particles completely.

5. Drain the water completely and chop the leaves roughly and keep it aside.Add oil in a pan and heat it. When it is hot enough,transfer the chopped onion and salt saute till it turns translucent.

6. Now add the red chillies,cumin seeds,garlic cloves and saute till cooked. At last add the chopped coriander leaves and saute for a minute till it shrinks and colour of the leaves changes.

7. Transfer the sauteed ingredients along with jaggery powder,fenugreek powder,salt and tamarind syrup and grind it to thick paste.

INSTANT MOR KULAMBU

 

 

I always love gravy with a subtle flavour; Hence,I have affinity for curd -based dishes from any cuisine. In South Indian cuisine,Mor kulambu, tops the list of my favourite dishes. Mor is Tamil word for buttermilk and kulambu implies gravy. It goes by different names in other languages- Majige huli in Kannada and Majige pulusu in Telugu. 

I have prepared and savoured many different variants of this kulambu,but this is the first time,I tried this instant version.You can prepare the below cited powder(sans coconut )and stock it inside the refrigerator for up to 3 months. With this powder on hand,you can whip up a tasty kulambu in the scant time available.This kulambu can be prepared without coconut,as coconut oil imparts a nice aroma and taste to this dish. Any veggie can be incorporated;I have used my favourite- Brinjal/ Eggplant.  

 INGREDIENTS TO ROAST& GRIND:

 

TOOR DAL- 2 TSP

GRAM DAL- 2 TSP

CORIANDER SEEDS- 1 TSP

FENUGREEK SEEDS- 1/4 TSP

CUMIN SEEDS- 1/2 TSP

RED CHILLIES- 3 NOS

FOR SEASONING :

 

COCONUT OIL- 3 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/2 TSP 

OTHER INGREDIENTS :

CURD- 1 1/2 CUP

COCONUT SCRAPINGS- 1 TBSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Roast all the above cited ingredients in a drop of oil till crisp and grind to a little coarse powder and keep it aside. Grind coconut gratings to a fine paste.

2. Add water to the thick curd and whisk it . If the curd is thicker in consistency,then you can adjust the quantity of water to dilute it.

 

3. Add the powder to whisked curd along with salt and turmeric powder and whisk again and keep it aside.

4. Saute chopped brinjal in oil till it softens. Pour the curd mixture and coconut paste over  this and boil for a minute and switch off.Mor kulambu will curdle,when it is heated for a long time.

LOBIA / BLACK-EYED BEAN MASALA GRAVY

 

 

The taste of steamed lobia / black-eyed beans is similar to urad dal,hence I try out different combinations of ingredients to make it palatable.It comes in different hues and is loaded with lots of health benefits. I always love  to have it as gravy with chapati. I have relished this bean as nutritious sundal and crispy snack vadai /vada.

 

 

 

 

INGREDIENTS TO GRIND ( In raw form) :

 

TOMATOES- 2 NOS

ONIONS- 2 NOS

FENNEL SEEDS- 1 TSP

 

OTHER INGREDIENTS : 

LOBIA / BLACK- EYED BEANS- 125 GRAMS

CHILLI POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/4 TSP

TURMERIC POWDER- 1/8 TSP

KASOORI METHI - 1 TSP

CHOPPED CORIANDER LEAVES- 

SALT TO TASTE

OIL - 1 TBSP

 FOR SEASONING :

OIL- 1 TBSP

CINNAMON- 1 

CARDAMOM- 2 NOS

PROCEDURE :

 

1. Wash and rinse lobia for a couple of times in water and soak it in fresh water for 4-5 hours.

 

2. When the lobia becomes soft,discard the water and transfer it to a pressure cooker after adding salt. Close the lid of the cooker and steam it for 5-6 whistles.

3.Meanwhile grind chopped tomatoes,chopped onions along with fennel seeds to a fine paste and keep it aside.

4. Heat oil in a pan. Add cinnamon piece,split cardamom along with skin. 

5. Pour the ground mixture over this. Add salt, all the spice powders and boil in mild heat till the raw smell evades completely. 

6. Transfer the steamed lobia over the paste and simmer in mild heat for a minute. Add crushed kasoori methi and chopped coriander leaves and switch off.

The taste of steamed lobia / black-eyed beans is similar to urad dal,hence try out different combinations of ingredients to make it palatable.It comes in different hues and loaded with lots of health benefits. Hence,  

RAW BANANA PODIMAS

 

 

 

Raw banana podimas is a simple curry with subtle flavour. In preparing this curry,boiled raw banana is grated and tossed over a simple seasoning. This curry has a crumble consistency and an apt side dish for any kind of spicy preparations.There is another version,that is devoid of onions-mostly prepared in brahmin households. I have also come across spicier version of this podimas curry with strong masala flavour. It can also be prepared with potatoes.

 

 

 

 

 

INGREDIENTS :

 

RAW BANANA- 1 

ONION-  1 ( BIG)

 COCONUT GRATINGS- 2 TBSP

GINGER GRATING- 1 TSP

GREEN CHILLIES- 2 NOS

SALT TO TASTE 

LEMON JUICE-  2 TSP

FOR SEASONING :

OIL-  1 TBSP

MUSTARD- 3/4 TSP

URAD DAL- 1 TTSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Wash and wipe raw banana and cut it into two halves with the peel intact. Fill water in a pan and boil till peel turns black.

2. Allow the boiled veggie to cool and remove the peel.

3. Grate the veggie using a grater.

4. Heat oil in a pan and splutter mustard seeds,urad dal and add curry leaves. Add chopped onions and fry till it turns translucent after adding salt.

5. Add ginger gratings and chopped green chillies and fry.

6. Transfer the raw banana gratings and coconut gratings over the seasoning and fry for a second and switch off.

7. At last sprinkle lemon juice and mix well.