Wednesday, November 30, 2016

Avaraikkai Poriyal | Broad Beans Stir fry

Avaraikkai Poriyal, a simply stir fry made with board beans.Here rarely i bought avaraikkai from Indian stores as most of the times, it was not so fresh.Last week, when we went to indian store on weekdays to buy some dal and i noticed that the employees open the fresh carton of avarakkai and refilling the basket. Immediately i bought a lb of avaraikkai. After making sambar with it , reserved some for making poriyal.For today's lunch i prepared this avaraikkai poriyal &  paired them with Urundai kuzhambu and after had a hearty lunch,here i'm sharing the recipe.

Avaraikkai Poriyal

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Avaraikkai/ Board Beans - 20
Pearl onion - 2
Grated coconut - 1 tbsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
To Grind 
Green chili - 1
Pearl onion - 1
Garlic - 1  pod
Cumin seed - 1/4 tsp

First we have to remove the thick fiber at the sides of the avarakkai, with the knife, snip off the tip of one end and the pull it with your hand till the end, do the same on the other end too.Once finished removing the thick fiber on all avaraikkai, cut into small pieces.Heat 1/4 cup of water in a kadai, once the water comes to boil, add the chopped avarakkai.In the mixie jar add all the ingredients listed under "To grind"  and grind into coarse paste and add it into the avarakkai.Add salt & cook till the avarakkai becomes soft. Then add the grated coconut and mix well.In the tempering pan, heat oil, add mustard & urad dal, once the mustard splutters, add the finely chopped pearl onions & curry leaves, once the onions becomes translucent, remove from heat and add it into the avaraikkai poriyal and stir well.Tasty Avarkkai poriyal is ready to serve.


  • Don't forgot to remove the thick fiber of avarakkai.
  • Adjust green chili according to your taste.
  • Garlic & cumin seed give wonderful aroma to the poriyal.

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Tuesday, November 29, 2016

Ragi Dosai | Finger millet Dosa | Kezhvaragu Dosai | Ragi dosa with ragi flour

Ragi Dosai/Dosa an easy crepe made with finger millet. In our childhood, amma made adai ,puttu and kanji using ragi flour and she found it very difficult to make us eat those things.Later she totally stopped making them because none of us in home liked them much.
After marriage, when i started to cook on my own, i was very much concerned about the ingredients & their nutritions,so i started to include millets in our day to day cooking. Now ragi adai ,kanji and puttu are the regular breakfast in our home. This dosa recipe, amma learned from her sister and during one of our phone calls, she mentioned to me and the next day itself i tried them and it's so delicious. You can make them as thin crepes or as thick pancakes.But it liked them as thin crepes and it's so crispy & tasty.
Definitely all millets are acquired taste atleast to me.So try to include little by little in the beginning. Click on below image to see the detailed recipe for other ragi recipes.

Ragi Dosai

Preparation Time : 8 hrs for fermenting | Cooking Time : 15 minsMakes : 8 dosa 
Recipe Category: Dosa/Millet | Recipe Cuisine: Indian
Ragi Flour - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1/2 tsp
Salt to taste
Oil for making dosa

Soak urad dal and fenugreek seed in water for 30- 45 mins. Once the dal is well cooked, drain the water and add into mixie jar along with enough water.Grind into smooth batter in mixie/blender. Measure and take ragi flour in a bowl and add water enough water into it and make a thick batter.Now add the urad dal batter along with salt into ragi batter. Mix it well.Cover it with lid and let it ferment.In the next morning, the batter would be risen wonderfully.With the laddle, mix the batter, if needed add some water and making as pouring consistency.Heat the dosa pan, add a laddle pull of batter and spread it in circular motion.Sprinkle some oil on the edges of the dosa.Let it cook for 2 mins.Then flip the dosa and allow to cook on other sides too. Remove it on the plate and serve it your favorite chutney.Tasty, crispy & healthy Ragi Dosa is ready.
  • Fermenting time varies depends on the temperature where you live, if you live in cold place, put it in oven for overnight with lights on. I do the same every time to  ferment the batter and it works like a charm.
  • If you live in hot places, 6 hrs itself is enough to ferment.
  • This dosa stays soft even for 2-3 hrs.
  • To enhance the taste, use ghee instead of oil.
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Thursday, November 24, 2016

Kadala Curry | Kerala Kadala Curry | Black Chana Masala with coconut

Kadala curry, a spicy curry made with black chana and coconut masala. Puttu paired with kadala curry is definitely a match made in heaven.Though i grew up eating puttu as breakfast for altleast once in a week, we usually had with sugar and banana or sometimes had with green gram sundal, this combo is totally new to me. 
When we were in Bangalore, the new restaurant("Thalassery Restaurant") was opened just opposite to our building.In the early morning itself, they started to make puttu with puttu maker in the small varendah in front of the restaurant and i loved to watch them making from our balcony and it's really tempted me, so one day, for morning breakfast we brought the ultimate combo puttu & kadala curry. It was so good and i liked their curry more than the puttu. Their curry was coconut based and slightly in yellow color in contrast to the northern chana masala curry and also had small bits of coconut in the curry and it really enhance the taste when had it with puttu. Later on we brought it many times from that restaurant just for their kadala curry.   
So after coming to US, i really wanted to make this on my own and after few trials, i'm able to replicate the closest taste of that restaurant.Now let's see how to make kadala curry. 

Kadala Curry

Preparation Time : 8 hrs for soaking | Cooking Time : 30 minsServes : 4 or 5 
Recipe Category: Curry | Recipe Cuisine: Indian
Black Chana - 1 cup
Pearl Onion - 12
Tomato - 1
Coconut bits - 2  to 3 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste
Coconut oil - 1 tbsp
Mustard - 1/4 tsp
To roast & grind
Red chili - 4
Coriander seed - 2 tsp(1 tsp of coriander powder)
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Coconut - 1/4 cup tightly packed
Garlic - 2 

Soak  the chana overnight  or minimum 8 hrs and put in the pressure along with water and salt and cook it for 5 whistle.In the mean time dry roast the ingredients, heat the pan, add red chili,cinnamon,cloves,cardamom,fennel seed and coriander seed(as i have no stock of coriander seed, i used coriander powder) in the pan and roast till nice aroma comes.Keep it aside, then add the coconut and garlic in the pan.Roast till it all the moisture from the coconut is gone.Keep it aside and let it cool completely Switch off the flame.In the heated pan add the coriander powder and roast it slightly and add into other roasted ingredients.To make coconut bits, take a pieces of coconut as shown below in pic and cut into thin strips.Then peal the pearl onion and cut into small pieces and tomato into small pieces.Once the pressure is released from the pressure cooker, check whether it's cooked,it should be mushy when pressed between you fingers.Heat the kadai with oil and add the mustard, let the mustard splutter.Add onions & curry leaves, saute till the onions becomes translucent,then add the tomatoes & saute .Add the coconut bits & turmeric powder and saute till the tomato becomes mushy.Grind the roasted ingredients into smooth paste and add it. Add enough water and make the consistency as per your liking.Add the cooked chana & salt(remember we already added while cooking chana)just to the masala and give a good mix.Let it comes to boil and keep the flame in medium for 7-8 mins or until the raw smell leaves,finally add the coriander leaves and switch off the flame.Serve it with Kuzha Puttu and appalam or even with chapathi also it tastes good.
  • Roasting coriander powder gives the same aroma as of roasting coriander seed and grind them as powder.
  • If you want more flavor, add 1/2 tsp of garam masala at the end.
  • Biting coconut bits in between the curry tastes so good, highly recommend to add it.
  • Coconut oil gives great flavor to the curry.

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Wednesday, November 23, 2016

Red Radish Fry | Radish Poriyal | Red Radish Poriyal

Last week while we were shopping for vegetables, i saw this cute red radish along with greens,so i bought a bunch and it's been sitting in the fridge for more than 5 days, so today i prepared this simple stir fry  and it turns out so delicious. I remember that the radish we used to make in our home back in India have strong flavor and i found it very unpleasant in those days.But this radish doesn't have any kind of strong flavor, don't know whether it's a different variety or the size makes the difference.Anyhow this radish taste so good and i'm gonna make this often.

Red Radish Fry

Preparation Time : 5 mins | Cooking Time : 15 minsServes : 1 or 2 
Recipe Category: Accompaniments | Recipe Cuisine: Indian
Red Radish - 8 to10
Onion -1(small)
Green Chili -1 
Salt - to taste
Grated Coconut - 2 tsp
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp 
Curry leaves -few

Wash the radish well, trim the top and bottom of the radish and then cut into thin circles. Cut onions into thin slices and keep it ready. Heat the pan with oil, add mustard & urad dal, let the mustard splutter.Then add the onions,green chili(slit) and curry leaves and saute till the onions becomes translucent and then add the sliced radish.Add salt and mix well. Cover the pan with lid & cook the radish till it's soft, stir in between to avoid burning at the bottom.Finally add  the grated coconut and mix it well & switch off the flame.Mild and tasty radish poriyal is ready.Serve it with any spicy kulambu along with steamed rice. We had it with manathakali kulambu.
  • Adjust the number of green chili as per your taste.
  • Instead of thin slices, you can cut the radish into small pieces too.
  • No need to add water for cooking radish. Radish itself leaves lot of water while cooking.

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Tuesday, November 22, 2016

Poori | Home made Pooris | Fluffy Poori Recipe

Poori, the most famous indian deep fried bread made with wheat flour. I grew up eating pooris made with maida/all purpose flour, later i came to know that was "Batura", but we named them as "Pooris" in our home.So still i fond of pooris made with maida more than wheat flour.
During our initial days of marriage, ST told that he don't like pooris,so i was bit hesitate to try pooris for breakfast/dinner. One day i was craving for pooris, so made it with maida just like my mom makes and told ST just give it a try.To my(and his) surprise, he liked them very much and said it was so delicious and quite different from the pooris he ate so far & asked me what flour i used, then only it striked me, Oh, everyone makes pooris with wheat flour expect our home :-) . Still he says that he started to like pooris because of my pooris.Happy me.
Enough stories, coming to today recipe, authentically wheat flour is used to make pooris,so used the same for today's recipe, will soon share my version of maida poori later.


Preparation Time : 20 mins | Cooking Time : 15 minsMakes : 8-9 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Wheat flour - 1 cup
Oil - 1 tsp
Salt - to taste
Water - as needed.
Oil - for frying

Measure & take the wheat flour , add salt & mix well. Then add the oil.With your finger tips mix the oil with the flour well and then add enough water to make a stiff dough.Cover it & let it aside for 10 -15 mins.Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin.Heat the oil in the sauce pan, once the oil is well heated(if you drop a piece of dough in the oil, it should come up on the top immediately) drop the rolled dough and with the help of spatula, gently press on the top. It helps to puff up the poori.Flip on other side and cook that side also till it becomes golden brown.Drain it from the oil and place it on tissue paper. Repeat the same for the remaining dough.Tasty & Fluffy poori is ready. Serve it with poori masala.
  • Make the dough as stiff,otherwise it absorbs lot of oil while frying
  • Don't use flour while rolling the poori, it will settle in the oil while frying.As we continue the frying, it becomes dark in color and sticks to the poori.
  • Don't keep the dough more than 30 mins. It will absorb more oil while frying.
  • Make dough just 15 - 30 mins before frying.
  • Don't place the rolled pooris on the paper, it absorbs all the moisture from the dough,so while frying, the pooris doesn't puff up well and it becomes very hard.

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