488: Manga Inji Pickle 2/ Mango Ginger Pickle

Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:

Chopped Manga Inji                 1 cup

Pickle Powder(see the link)   2 Tbsp.

Salt                                            1 Tsp.

Lemon juice                              1 Tbsp.

For Seasoning

Oil                                              1 Tsp.

Mustard seeds                         ½ Tsp.

Asafetida powder                     1/8 Tsp.

Curry leaves                               Few

Method:

• Clean the mango inji completely. Cut mango ginger into thin round slices.
• Combine the manga inji  with other ingredients. Mix well
• Temper seasonings in oil and pour it in to the pickle and mix well. 
• Store it in a glass jar and use after a day.
• Store it in the refrigerator.
• Serve with curd rice and chapattis.

See other Manga Inji Pickle:

Manga Inji Pickle 1

485: Vazhaithandu Thoran/Banana Stem Poriyal

Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

• Helps detoxify the body
• Rich source of fiber and helps in weight loss.
• Vitamin B6 helps in production of hemoglobin and insulin.
• The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

• Wash and discard the outer cover of banana stem and take the inner part only.
• Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
• Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
• Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
• Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
• Serve with plain rice with kuzhambu.

484: Ribbon Pakoda- Version 2

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.

Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian

Ingredients:

Rice flour                        2 cups

Gram Flour                      1 cup 

Red Chili Powder              2 Tsp.

Asafetida powder             1 Tsp.

Salt                                To Taste

Water                             As required

Butter                             2 Tbsp.

Oil                                  for Deep Frying       

  

Tools:

Sev Press

Slotted Spoon

Paper Towel

Kadai

Method:

• In a bowl sieve rice flour and Gram flour together.
• Add red chili powder, asafetida, salt, and melted butter, mix everything well.
• Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
• Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
• Grease the Sev Press with oil. Fill in the dough into the press.
• Only press in enough to cover the oil.
• Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
• Cool the entire ribbon Pakoda and store in an air tight containers.
• Serve with Tea or coffee.

Note:

• If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
• You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.

See my Other Ribbon Pakoda Recipe here

Ribbon Pakoda

482: Kodubale/ Ring Murukku/Chekodies

Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.

One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients

 

Kodubale dough

Rice flour                                          2 cups

Roasted Maida                                  ½ cup (skillet dry roast)

Roasted Fine Rava                            1/4 cup

Roasted Gram dhal (Pottukadalai)       ½ cup

Dry coconut powder                          ½ cup

Red chili powder                               1 tablespoon.

Asafetida (Hing powder)                    ¼ teaspoon

Dry fried ajwain                                1/2 teaspoon.

Melted Ghee                                     1 tablespoon.     

Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste

Oil                                                   For deep frying

Method:

• Dry roast the Maida and keep aside.
• Powder the fried gram dal and coconut powder to very fine texture.
• In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
• Add little water and knead to a thick smooth dough.
• Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.

• Heat the oil in Kadai. Oil should be very low heat.
• Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
• Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
• Drain oil and transfer to the paper towel.
• When completely cooled, store in air tight containers.

481: Methi Crackers/ Fenugreek Crackers

Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia

Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup

All-purpose flour                 2 tablespoon

Chopped fenugreek leaves   ½ cup.

Red chili powder                 ½ teaspoon

Black pepper powder          1/8 teaspoon.

Ajwain                               ¼ teaspoon

Jeera powder                      1/4 teaspoon

Hing                                   2 pinches

 Melted Ghee                      1 teaspoon

Curd                                  1 teaspoon

Salt                                    To taste.

Oil                                    for deep frying                                                 

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
• Sift the flour, add all above ingredients, fenugreek leaves and salt.
• Make a stiff dough using water. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Prick the diamond shapes using a fork to prevent them from puffing up.
• Cut into small diamond shapes. 
• Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
• Cool and store in an air-tight container.

For Baking Method

•  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
• Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
• Store them in a airtight container.

479: Coconut Mint Chutney

Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes

Serves:                        3-4 People
 Recipe Category:    Chutneys

 Recipe Cuisine:       South Indian

Ingredients:

Grated Fresh Coconut                  ¼ cup

Chopped Mint leaves                    ¼ cup

Green chilies                               3 no.

Grated Ginger                             1 Tablespoon

Chutney dhal                              1 Tablespoon

Lemon juice                                1 Tablespoon

Salt                                            As required

Procedure

• Add all ingredients to a blender/ food processor .
• Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
• Transfer to a storage container or serving dish

 Note:

• Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
• Add lime not only for taste but also for coconut to retain its color.

 See My Other Chutneys

Gongura Chutney

Coriander Chutney

Coconut Chutney 1

Coconut Chutney 2

Red Bell Pepper Chutney

Tomatillo Chutney/ Green Tomato Chutney

Puli Milaghai/ Green Chili Pickle

478:Nippattu/ Rice Cracker

Prep Time :               10 mins
Soaking Time:         30 mins
Cook Time :               10 mins 

 Serves:                        3-4 People
 Recipe Category:    Snacks & Savories

 Recipe Cuisine:       South Indian  

Nippattu is a traditional crunchy snack of Karnataka. Nippattu are rice crisps made from rice flour, all-purpose flour, butter, peanuts, roasted gram and spices which is irresistible in taste. It is a crispy and spicy snack which is prepared for festivals. It is easy to make recipe with simple ingredients. You can prepare this couple of days in advance too. It stays fresh for up to 10 days. So here's Nippattu for all those nutty flavor lovers! 

 Ingredients

Rice flour                              1 cup

All Purpose Flour                   ¼ cup

Asafetida powder                  ¼ Teaspoon

Ghee -                                  2 Teaspoon

 Salt                                      To taste

  Oil                                       for Deep frying

Grind Coarsely

Fried gram dal/pottu kadalai      1/4 cup

Peanuts                                   ¼ cup

Grind Paste

 Dry Coconut grated                 1/2 Cup

 Curry Leaves                          few

Byadagi Red Chilies -               5 -10 ( based on your spice level)

 For Soak and Drain

Moong Dal                            1 Tablespoon.

Chenna Dal                          1 Tablespoon

Method: 

• Soak the moong dhal and Channa dhal in water for 30 mins. Drain it and keep aside.
• Grind Peanuts and Roasted Split Gram coarsely.   Keep aside.
• Grind dry coconut, red chilies and curry leaves to a fine paste.  Keep aside.
• Mix together all the ingredients (except Oil for frying) along with the ground mixture using Water to make firm dough.
• Divide the dough to small lemon sized balls.
• Now, heat the oil for deep frying in a kadai or pan on medium flame.
• Cut some plastic sheets into square shaped pieces. Spread some Oil over this. Take a small ball of the dough and flatten them to make a circular shape on the plastic sheet.
• Heat Oil in a pan and deep fry these discs till crisp. Repeat the same procedure with rest of the dough.
• Drain them on kitchen napkins to remove excess oil.
• Let it cool to room temperature and store it in air-tight containers.  

Note:

• Always use freshly ground rice flour(flour mill or home made) instead of the one available in grocery stores for good and crispy Nippattu..Rice flour quality is the key factor for the taste and texture. If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard Nippattu ,if it is mill ground with a slight coarse texture they yield good crackers.
• use spicing as per tolerance.
• If the Nippattu are becoming soft , they are not properly cooked .

Check out other Rice Cracker Recipes in my blog here:

Thattai                                                               Puzhungal Arsi Thattai  

                                   

Thattai

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup

Water                                          2 cups

Jaggery                                       300 gms

Thick Coconut milk                       1 cup

Thin Coconut milk                        2 cups

Powdered Cardamom                   2 Tsp.

Dry Ginger Powder                       ½ Tsp. 

Coconut slices                             1 Tbsp.

Ghee                                          3 Tbsp.

Cashew nuts                                2 Tbsp. 

Method:

• Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
• Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
• Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
• Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
• Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
• Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
• Now add cardamom powder and dry ginger powder to the mixture. Combine well.
• Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
• Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
• Drizzle 1 tbsp. ghee over the mixture.
• Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:  Sadhana Padmanabhan

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Ingredients 

Chopped Bell Pepper                      1 cup

Tamarind                                       gooseberry size
(Soaked and juice extracted)

PuliKuzhambhu Powder                  2 tablespoon

Finely chopped green chilies            2 no.

Finely chopped ginger                     1 tablespoon

Turmeric Powder                            1/2 teaspoon

Finely chopped curry leaves            2 strings

Jaggery powder                             1 teaspoon

Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon

Curry leaves                                    1 spring

Hing                                               ¼ teaspoon

Dried Red chilies                              2 no.

Coconut oil                                      2 teaspoon

Method:

• Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
• Heat a pan with oil, add all seasonings and fry for few seconds.
• Now add chopped capsicum and green chilies, and sauté until becomes soft.
• Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
• Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
• It can be stored in the fridge and can be used for a week.
• Serve with hot rice.

474: 252 South Indian Recipes

 The traditional food of South India is mainly rice based. South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Here I posted 297 Recipes.  Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!

Recipes Here:  (Please click the link)

http://sadhanakitchen.blogspot.com/p/south-indian-cuisine.html

472: Puli Kuzhambhu Podi/Tamarind Curry Powder

Prep Time :             5 mins

 Grind Time :          3 Mins
  Recipe Category: Spice Powders
 Recipe Cuisine:     South Indian
 Author:                    Sadhana Padmanabhan

Homemade powder gives the kuzhambhu and Gravy,  real fresh taste, since these powders are fresh and not packed ages ago. Here is a simple recipe from my Madappalli.  This powder can be used for Pulli Kuzhambhu & Kara Kuzhambhu  preparations. It will save more time a lot.

 Ingredients

Dhania  / Coriander seeds   1/2 cup

Dry Red chilies                   10 no.
Kashmiri chilies                  10 no.   

Chenna dhal                      2 tablespoon

Black pepper                     1 teaspoon

Cumin seeds                     1 teaspoon

Curry leaves                      Few

Rice                                 1 tablespoon

Dry coconut                      1 tablespoon

Method:

•  Dry roast the all the ingredients separately till they turn into golden brown color. Keep aside. Allow it cool (Stove heat should be very low.).
• Transfer it to a mixer jar and grind them together to fine powder. Now Puli Kuzhambhu powder is ready. 
• Store it in the an airtight glass container. 

NOTE:

• Ensure no spices are burnt; in that case the taste will be bitter.
• 
  

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels

Gastrointestinal Protection                    Good for Eyesight

Anti-Diabetic Properties                        Fights Cancer

Protects the Liver                                 Good for Hair Growth

very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:Sadhana Padmanabhan

Ingredients

Tamarind Extract              1 cup

Turmeric Powder               ¼ teaspoon

Salt                                 To taste

Black pepper powder          a Pinch

Fry and Grind
  Sesame oil                      1 teaspoon

Black gram dhal                 1 tablespoon

Chenna dhal                      1 tablespoon

Fresh coconut                    1 teaspoon

Red chilies                         4 no.

Fresh ginger                      1 teaspoon

Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 

Sesame oil                        4 Tablespoon

Mustard seeds                   1 teaspoon

Red chilies                         2  no.
Curry Leaves                      Few  

Asafetida                           ¼ teaspoon                               

 

Method 

• Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
• In the same oil saute the curry leaves till it shrinks little.
• Grind them with fried ingredients to a smooth paste with little water.
• Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
•  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
•  Let it boil for 15 to 20 minutes till it gets thickened.  
• Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
• Serve hot with steamed white rice and  Gingerly oil.

Note:

• Always use fresh curry leaves for this kuzhambhu.
• Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

•