LEMON AVAL PUTTU - Breakfast in a jiffy and makes your tummy feel light and happy!

"Fast to cook and good to eat"
When I think of Flattened Rice, this is the tagline I am reminded of.  

Known by different names - Aval, Avalakkiu, Attukulu, Poha, Pohe etc etc. Aval continues to be every Indian household's favourite and most easily sought after cereal by-product.

NO BAKE EGGLESS MANGO CHEESECAKE - Rustic, Homemade , Not so perfect yet the most Delectable Dessert!

Rustic, homemade, not so perfect yet the most delectable Mango dessert that my family and myself have ever had, by far. I have spoken enough about my (our) love for mangoes in my previous posts. In-laws, Hubby and I take great pride in Mangoes indulge., as we both belong to Salem and Vellore, respectively. All of us having lived for years in "The Mango towns" and we even boast among ourselves on our abilities to identify the Mango variety by just smelling them ( FYI folks, this requires practice and eating a  lot :)). People from these regions can absolutely relate to what I am saying. 

Give me a High five!


MANGO-CASHEW NUT DIP - For the Mango addicts!

For a change, let me present you an easy dip. I am keeping everything simple in this post. No story or nutritional information and jumping straight to the recipe.


MASALA MURUKKU - Learn how to make these easy Masala Chaklis and Spice up your Coffee time!

My MIL is an expert in judging  any new recipe's outcome even before attempting it. With years of hands-on experience in the kitchen, she has literally studied ingredients to such an extent that she can play around with them confidently and get desirable results when a recipe is formulated the very first time. 


This recipe came off from her one such innovative experience. Her experience not only helps in bringing out the best of a recipe, but also useful and comes to rescue when a recipe fails. That failure later turns into another good recipe. 


MANGO COCONUT PUDDING- 3 Ingredient recipe in less than 10 minutes.

Summer and Mangoes are so synonymous. The seasonal seduction we all have for this sunshine fruit and the magical spell that it casts on us can last for a lifetime. I am not exaggerating. If you aske me, I will always vote for having fresh mangoes as I love and prefer eating the fruit as a whole. The taste, aroma and the fruit fibre sticking on to the teeth after a mango relish is such a pleasant experience. Needless to say that Mango desserts are my second choice next to eating fresh mangoes. 



 This recipe is a no-brainer and all of us at home have fallen in love with it. No cooking involved and a make ahead dessert that will earn you appreciation and also make you feel like a Professional! 
Looking for more Mango recipes?
Check out these.



Preparation time: 7 min
Chilling time: 6 hrs min /Overnight preferably
Category: Desserts
Cuisine: World
Level: Very easy
Serves: 6

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 81
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g7 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 4 mg1 %
Sodium 39 mg2 %
Potassium 104 mg3 %
Total Carbohydrate 14 g5 %
Dietary Fiber 1 g2 %
Sugars 14 g
Protein 2 g5 %
Vitamin A8 %
Vitamin C44 %
Calcium10 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS
  • Pulp from 2 Mangoes- Fresh/ Store bought ( I used Alphonso)
  • 200 ml  Full cream Coconut Milk
  • 1/4 cup Condensed milk ( Full cream/ Low fat)
METHOD
  • Using a stand mixer, hand mixer or a hand whisk whip the coconut milk until it forms a soft peaks and becomes fluffy. Add condensed milk and whip to blend.
  • Fold in the mango pulp and whip again. Once all of it is blended, stop whipping and transfer the contents to the serving dish immediately and refrigerate until you serve.
  • Before serving, top up with freshly chopped mangoes or mango sauce or use  - a mixture of cashew nuts, almonds, pistachios and walnuts ground to fine powder to dust on top. This gives some texture while eating.
  • Since there is no separate setting ingredient added to it, I recommend longer chilling time as this allows the pudding to set and makes it firm.  
  • If you cant wait or intolerant to cold desserts, please go ahead and eat it as soon as you make it. It would taste like a thick shake, but still awesome .




SOUTH INDIAN KITCHEN BASICS #4 - MIxed Vegetable Sambhar- Learn how to make Sambhar with Homemade Sambhar powder

Pleasing to the person and to his palate, I am glad to add one more recipe to my South Indian Kitchen basics repertoire- Podi Potta Sambhar @ Sambhar with Homemade Sambhar powder. Sambhar powder is a South Indian counterpart to the North Indian Garam Masala ....So, a South Indian home without this basic and mundane recipe is unimaginable. 

Looking for Homemade Sambhar powder  ??  Click here... and then return here as we need it for the recipe given below.


 I have already discussed making fragrant Lentil soup in my previous post on "Araichuvitta Sambhar". Do check out the recipe here. The steps are almost similar to Araichuvitta Sambhar but the only difference is that we would use a ready-to-add spice mix instead of freshly roasted and ground spices. 

Preparation Time : 20 min             
Cooking Time : 20 min          
Cooking Level : Medium  
Cuisine: South Indian                       
Spice Level :  Medium                 
Recipe Source : MIL  
Serves: 4 
Nutrition Facts
Servings 10.0
Amount Per Serving
calories 52
% Daily Value *
Total Fat 4 g6 %
Saturated Fat 1 g5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 182 mg8 %
Potassium 118 mg3 %
Total Carbohydrate 16 g5 %
Dietary Fiber 2 g9 %
Sugars 2 g
Protein 5 g11 %
Vitamin A45 %
Vitamin C8 %
Calcium3 %
Iron3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
                       
 INGREDIENTS
  • 2 carrot peeled and cubed
  • 3 Egg plants diced
  • 4-5 Ivy gourd, slit into two
  • 1/2 cup of water (to cook the vegetables)
TO PRESSURE COOK
  • 1 cup Toor Dhal
  • 1/2 tsp turmeric powder
  • A few drops of Castor Oil
  • 2 -2.5 cups of water 
CONCENTRATE AND SPICE POWDER
  • 2 cups of Tamarind extract (taken from gooseberry sized tamarind ball
  • 2 tsp+ 1/2 tsp Homemade Sambar powder
OTHER INGREDIENTS
  • 1 tbsp oil
  • a pinch of turmeric powder
  • 1/2 tsp Mustard seeds
  • Crystal Salt to taste
  • 1 tsp Sugar
  • 2 sprigs of curry leaves 
  • Freshly chopped Coriander leaves for garnish

METHOD
  • Soak Tamarind in 2 cups of water for 10-15 mins and gently extract the pulp. We require something with medium tartness. So, do not squeeze. Set this aside.
  • Wash the Dhal twice in running water. Add 2 to 2.5 cups of water,1/2 tsp of Turmeric powder and few drops of castor oil to the dhal + water before you start cooking. 
  • Pressure cook in medium flame to three whistles or until done. Churn with a whisk until blended yet.
  • Simultaneously, heat a thick bottomed vessel and cook the vegetables leaving eggplants with 1/2 cup of water and 2-3 crystals of salt and close with a lid. Keep the flame simmered. 
  • Now go back to the vessel in which the vegetables are being cooked. Once they are half done, add eggplants and continue to cook until done yet firm.
  • Drain excess water ( just  say half the quantity). Add a pinch of turmeric powder and salt along with the Tamarind extract and cook for 5 minutes. 
  • Once it begins to boil, add half of the sambar masala powder and continue to simmer for a few minutes. Mix the remaining sambhar powder with a little water to make a paste. 
  • Now add sugar ,the dhal + water mixture and the remaining sambhar masala paste and bring to a rolling boil. The mixture should have thickened by now to a thick soup.
  • Heat 1 tbsp of ghee. Add mustard seeds. When they pop, add two sprigs of fresh curry leaves and add this to the Sambhar. 
  • Finally, add freshly chopped coriander leaves. Turn off the heat.
  • Serve with hot rice, a drop of ghee and your favourite accompaniment. 
  • For more tips, check out the notes section in my Araichuvitta Sambhar post.

MADDUR VADA - A Karnataka delight!

The first time I tasted this awesome snack was during a train journey from Bangalore to Mysore. I noticed many vendors with huge baskets loaded with these Vadas, moving swiftly not to miss the beck and call from a single passenger. In an impulse, I bought a pair from a vendor and was quizzically probing to guess what ingredients went into it. A fellow passenger sensed what I was thinking and instantly enlightened me about its popularity. These golden crispies shown below are from a town named Maddur in Mandya district of Karnataka that lies between Bangalore and Mysore train routes. Hence, sold a lot in trains that traverse the two cities. This town is so synonymous with this Vadai.


PEERKANGAAI THOLI THUVAYAL - Guest post for Nupur Mehra - Learn how to make Peerkangaai Tholi Thuvayal/ Ridge-gourd Peel Chutney

Would I miss an opportunity doing a guest post when the invite is from a popular blogger and Foodie? NO. I am very happy to be a guest today on Nupur's space - The Veggie Indian and I thank her for having invited me over to share her space today. I have always been a fan of her recipes and never missed any of her posts . Her content and vibrant photography with intricate detail on nutritional facts on food has always impressed me and that kick started our friendship. It is almost 4 yrs now and am glad to have found such a warm, pretty and talented person on blogosphere. 


About today's recipe..... Nupur had suggested that it would be nice if I gave her some traditional South Indian recipe. After some thought process, I zeroed upon Thuvayal/ Thogayal. Thuvayal -  if exactly anglicized  would be Chutney with roasted dhals and spices being the major components. It is a popular accompaniment in South Indian cuisine, easy to prepare and are time savers. A very small serving can make a meal very tasty on days when fresh food stock is scarce. The most popular ones being Thengaai Thuvayal ( Coconut Thuvayal) and Toor Dhal Thuvayal( Paruppu Thuvayal). The recipe has eventually evolved over years in different regions and households. Interesting additions like vegetable pulp and vegetable peel along with dhals  make it innovative, tasty and also increases the nutritional value. ...... Want to know how to prepare it? Visit Nupur's space to read the recipe.



     



PALAK POORI - Meal made coclourful!

I love giving twists to regular meals and that is how Palak Poori became one of my dinners last week.  The unleavened Indian bread ... Inclusion of Palak/ Spinach into wheat flour transforms the regular Pooris into a beautiful bright, green and verdure delight.  


FLASHBACK

KADAMBA SAADHAM- MAARGAZHI MEDLEY

Today I am presenting an Tam Brahm Iyengar special recipe : Kadambha Saadham it is. This recipe is almost close to Sambhar Saadham  and mo...