Thursday, July 20, 2017

Kerala Style Aviyal | Aviyal Recipe

Aviyal , a traditional curry made from mix vegetables,coconut paste & yogurt and finally seasoned with coconut oil & curry leaves .It's quite popular dish in south tamilnadu and kerala. The preparation of this dish is slightly varies from region to region and we used to prepare this dish in our family on all auspicious day. And i still remember that few of  my friends had visited Tirunelveli to attend one of our collegue marriage and they were surprised by the taste of aviyal served in the marriage feast and also wondered about the amount of coconut used in just one dish. Yes, in south tamilnadu side, lot of grated coconut is used and mostly we don't use curd in the aviyal. But today i'm gonna share the recipe of kerala style aviyal that i have been eyeing for a while, prepared it last week and relish with some rice and sambar. The flavor of this aviyal is quite similar to what we used to prepare in our home,but the consistency is like kootu and pairs well with rice.

Kerala Aviyal

Preparation Time : 30 mins | Cooking Time : 25 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Carrot - 1 no
Beans/Cluster beans - 6 to 7
Potato - 1 ( medium size)
Banana(raw) - 1/2
Brinjal - 1
Drumstick - 5(1&1/2 inch piece and slit into half vertically )
Channa Dal - 1 tbsp
Curd - 1/4  cup
Turmeric powder - 1/4 tsp
To grind
Coconut (grated) -  1 cup
Green chili - 3
Garlic -1 pod
Cumin seed - 1 tsp
To Temper
Coconut Oil - 2 tsp
Mustard  & urad dal - 1 tsp
Curry leaves - few

First soak the chana dal for 30 mins.Cut all the vegetables into thick stripes . Put all the ingredients listed under "To grind" into mixie/blender jar and grind into smooth paste,keep it aside until use.In a kadai,heat the water (approx 1 cup) and add the channa dal & the vegetables (potato,beans,cluster beans,carrot).Once the added vegetables are half-cooked, add brinjal,banana & drumstick. Once the veggies are completely cooked, add the coconut paste.Mix it well, then add the salt and turmeric powder.Give a good mix ,let it be in flame for 3-4 mins and switch off the flame.Then add the well beaten curd and few curry leaves. Mix it well.Temper the ingredients listed under "To Temper" and add into the aviyal. Tasty Authentic Aviyal is ready.
  • Add more/less of chilies as per your liking.
  • Always use fresh curd for better taste.
  • Add curd into the aviyal once switch off the flame to avoid the curdling.
  • Coconut oil gives best flavor to the aviyal,so highly recommend to use it.  
  • Use more country vegetables for better taste.You can use broad beans, yam too.
  • As brinjal,banana & drumstick are easily cooked compare to other veggies that i have used in this recipe, so added this veggies later.

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Wednesday, July 19, 2017

Collections of Popsicles & Juices Recipes

Here is the collection of Popsicles and Juices. To view the detail recipe,click on that particular image 

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Tuesday, July 18, 2017

Peerkangai Chutney | Ridge Gourd Chutney | No Coconut Chutney

Peerkangai Chutney, a healthy and tasty chutney made from ridge gourd. If you're bored of regular chutney for your morning breakfast or try to include more veggies for your picky eater at home, then try this peerkangai chutney. Until you told,no one would know that this chutney is made from peerkangai. This kind of chutney is more healthier and stays fresh for a long time than the coconut based chutney,so it's ideal for packing or lunch box too. Next time, when you're making idli or dosa, give a try on peerkangai chutney,you would be amazed by its taste for sure.

Peerkangai Chutney

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 2 to 3 
Recipe Category: Chutney | Recipe Cuisine: Indian
Peerkangai/Ridge gourd - 1(small)
Onion(small) - 1
Tomato(small) - 1
Red chili - 2
Chana dal - 1 tsp
Garlic - 1 pod
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard and Urad dal - 1/4 tsp Curry leaves - few

First wash the peerkangai and peel the hard edges on the ridge gourd,no need to peel the skin completely. Chop  the onions and tomatoes roughly into big chunks.Heat the oil in a kadai, add the chana dal & red chilies,garlic and saute till the chana dal becomes golden brown.Add the peerkangai and onion, saute till peerkangai becomes soft. Then add the tomatoes and saute till the tomatoes became mushy and switch off the flame.Let it cool for a while,then add into mix jar along with required salt and grind into smooth paste.Finally temper the ingredients listed under "To Temper" and add into the chutney.Healthy and Tasty Peerkangai Chutney is ready. 
  • Based on tomato sourness, add more or less as per your liking.
  • Chana dal gives thick consistency to the chutney.
  • Don't add any water to grind, the moisture from the veggies is enough to grind.
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Monday, July 17, 2017

Mango Kiwi Popsicle | Mango Popsicle

Mango Kiwi Popsicle,  a delicioius and creamy popsicle with wonderful tropical flavor. Few months back, when i was browing through pinterest image, i got inspired by the idea of using mango and kiwi in popsicle. Since then i thought of making this popsicle, but whenever i bought fresh mango, i couldn't  control myself from eating as it is,had no patient to try any recipe with mango.
But last week, i had controlled myself from eating as it is and tried this cute looking and delicious popsicle. Glad that i made this popsicle, it was so refreshing and creamy. The mango and kiwi amazingly goes well together.So what you're waiting for, try this delicious popsicle when both mangoes and kiwi are in season.

Mango Kiwi Popsicle

Preparation Time : 6 hrs | Cooking Time : 0 minsMakes :
Recipe Category: Popsicle | Recipe Cuisine: Indian
Mango - 1
Kiwi - 1
Honey - as needed
Curd - 1/4 tsp

Peel the mango and cut the flesh into small pieces and discard mango stone,put the mangoes into the blender and add curd into it.Add honey and grind into smooth puree. Peel the kiwi and cut into thin slices.Take a popsicle mould and place the kiwi slices on the sides of the mould and pour the mango puree into the mould. Cover the mould with cling or foil paper and insert wooden stick into it.Freeze it for minimum 6 hrs.To take the popsicle from the mould, run it under warm water for few mins and take it out. It will come out very easily.
Tasty and Creamy Mango Kiwi Popsicle is ready.
  • Cut the kiwi into thin slices that way it sticks to the popsicle well.
  • Depends on the sweetness of mango, you can add more or less honey.
  • If your mango is too sweet and the curd is fresh, squeeze 1/2 tsp of lemon for that extra zing.

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Friday, July 14, 2017

Koozh Vathal | Koozh Vadam | Kanji Vathal | Rice Vathal Recipe

Koozh Vathal, a pappad variety in south india made from rice.It's one of my favorite pappad of all times. In my school days, when the summer had started,Amma started to make variety of vathal and vadagams(another pappad variety). She used to prepare in bulk  and the batch of vathal and vadagam lasted for a year. In those days, i always wondered why would do such heavy labour work,instead of buying from stores. Now i understand, that this home made vathals are far better than any store brought ones. And also wonders how wise our ancestors are, better use of available sunlight during summer and make this all yummy dried pappads and use it during rainy season.
When we were in India, Amma always sent me a batch of vathal & vadagam and i never got a chance to make on my own. Now, being more than 8000 miles part from home,i thought of making my own. The temperature here in Houston is like chennai temperature during summer,why would waste it?Let's make vathal and utilize the sunlight effectively 😉 . If you're beginner, before start, read the notes.

Koozh Vathal | Rice Vathal

Preparation Time : 3 days | Cooking Time : 25 minsMakes : 4 cups 
Recipe Category: Preserve | Recipe Cuisine: Indian
Idli Rice - 1 cup
Green chili - 4 
Cumin seed - 1 tsp
Water - 1 cup for soaking + 4 cups
Salt - to taste

On the previous day night, wash the rice well and let it soak in 1 cup of fresh water. In the next morning,strain the water(don't throw away,we're going to use this for grinding) from the rice and add into the mixie jar along with green chili and 1/2 tsp of cumin seed. Grind into smooth paster by adding the soaked water little by little.If there is any left over soaked water, then add into the rice batter and pour the rice batter into large pan along with 4 cups of water.Add salt & the remaining cumin seed  and then turn on the heat & bring into boil.Stir it continuously till it becomes thick yet in pourable consistency and looks glossy,it may takes around 20-25 mins on medium flame.Remove from flame and pour into small containers,it will be easy to carry and pour the batter.In the outside where you get maximum sunlight, spread the white cotton cloth.Now take a spoonful of batter and pour it on the cloth in round shape.Do the same for the remaining batter and let it dry in direct sunlight for a day.In the same day evening ,when the vathal is completely dry on the top, peel the vathal one by one and place it on large plate evenly and keep it uncovered throughout night.In the next day, again dry the vathal in direct sunlight, do this until it all becomes crispy. For me it takes 3 days to completely dry.To fry the vathal, heat the oil in a sauce pan.Take few vathal at a time,add it in the hot oil and fry it till it puff up.That's it, Tasty Home made Vathal is ready.


  • Add very less salt while making the kanji for vathal. 1/2 to 3/4 tsp of salt is enough for the whole. When you give a taste test on kanji, you can barely taste the salt in it. That's ok, once it completely dried, it will be good.
  • Soaking the rice overnight gives slight fermented taste to the rice, it's much needed for making tasty vathal. So don't reduce the soaking time.
  • If you can't peel the vathal from cloth, then sprinkle some water on the back side of the cloth,it will help to peel easily.
  • Depends on the rice, the amount of water you need may varies. So keep 2 cup of hot water ready while making kanji.If the kanji turns too thick, add the hot water and stir it well till it turns in pourable consistency.
  • Don't put the vathal in covered vessel or box until it's completely dry. Even inside the house, spread it evenly on large plate and cover it with cotton cloth.
  • Store in air tight container when it's completely dry.
  • To make sure that it's completely dry, fry few pieces,it should be crunchy not chewy.It it's chewy, dry it for few more days.
  • As i'm getting sunlight in my balcony till noon only, it takes 3 days to dry. If you dried in sunlight for entire day, it probably takes only 2 days to dry. 
  • Instead of cloth, you can use any polythene sheets also.

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