Tag: vegetarian

Capsicum Masala Recipe/ Bell pepper coconut curry (dry)

Capsicum Masala Recipe/ Bell pepper coconut curry (dry)

While there are different ways of making capsicum curries, this way of making capsicum/bell pepper curry is my all-time favorite. The pungent capsicum is simmered in a coconut masala, perfectly balancing sweet, spicy, salty, and sour flavors. This combination transforms the bell pepper into a 

South Indian Tomato Rasam Recipe

South Indian Tomato Rasam Recipe

Although I grew up in Bangalore, the hometown of the renowned restaurant MTR, I was unfamiliar with MTR masalas, powders, and spices. The primary reason for this was my mom’s good culinary skills—she made all the powders for sambhar, rasam, vaangi bhaat, and pulliyogere from 

Lemon Rice Recipe(Chitranna)

Lemon Rice Recipe(Chitranna)

Lemon Rice also called Chitranna in Kannada is an easy to prepare yet flavorful rice dish. This is also a good way to use the left over rice or maybe a quick dish idea when unexpected guests arrive. The flavor of this depends on the strong seasoning (Tadka) that is prepared before the cooked rice is added. Even though the seasoning is prepared using simple and  readily available ingredients like curry leaves, asafetida, cumin seeds, mustard seeds, daals they combine together to form an aromatic, sapid base to accommodate the rice. Peanuts add a nice crunch while the coconut balances the taste and adds little bit of sweetness.

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Growing up in Bangalore we used to live very close by to Venkateshwara Temple and some days this would be offered as Prasadam after the Lord’s Maha Mangala Aarthi. Some days the prasadam would be different but their Curd Rice and Cucumber kosambari were the ones to die for! During our summer holidays we used to make a bee line to collect this prasada and savor it after we got back home. The Prasad would be served in a special leaf cup called “donne” and that would maybe enhance the taste of this rice.

There are different variations even for this simple recipe. My mother prepares this without adding onions, while my MIL makes this by adding onions and sometimes even garlic. But usually onion and garlic is avoided while serving this as Neivadyam.

This is my contribution to Rice Mela hosted by Srivalli.

Ingredients:
  

 

  • 2 cups cooked rice (make sure it is fluffy and grains are separated)
  • 1 tsp turmeric
  • ¾ cup chopped onion (optional)
  • ½ cup shredded coconut
  • ½ cup groundnuts
  • 3-4 green chillies (chopped finely)
  • Juice of a lemon
  • Chopped coriander leaves for garnishing
  • salt

For the seasoning (tadka)

  • 2 tsp urad daal
  • 1 tsp chana daal
  • Curry leaves
  • Asafetida
  • 1.5 tsp Mustard seeds
  • Cumin seeds
  • Oil
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Method:

  •  Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
  • Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
  • Note: The flavor comes from mustard seeds, so add more thatn usual. Also the quantity of oil should be more than usual.
  • Add the chopped onions (optional) and fry until it gets transparent.
  • Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
  • Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.
  • Note: Make sure to add the lemon juice when the prepared rice has cooled down a little, else it tends to add sourness to the rice.

 

Sesame coated Falafel /Spicy Bean Pattis

Sesame coated Falafel /Spicy Bean Pattis

Madhu of Ruchii had sent me Arusuvai gifts about a month and half ago. I received the package at work and I excitedly opened it, my heart filled with warmth and anticipation. The package consisted of Rasam powder, Amchur powder, Raspberry tea, coasters and a 

Masala Poha (Garam Masala Pohe/ Avalakki Aval Upma)

Masala Poha (Garam Masala Pohe/ Avalakki Aval Upma)

A variation from the regular Kanda Poha/ Avalakki. This is very easy to make and can be put together in about 10 minutes. My mother used to make this Poha (Flattened Rice) when we were younger. This used to be a great hit with my 

Pineapple in Spicy Sweet Coconut Curry (Ananas Sasam)

Pineapple in Spicy Sweet Coconut Curry (Ananas Sasam)

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We have been married for quite a few years now, long enough to understand and predict each others tastes, likes and dislikes. Or so I thought, until a routine trip to the grocery proved that I had concluded a bit too soon.


I have a penchant for the sweet taste; he on the other hand steers away from it and even cannot withstand the sweetish taste of vegetables like zucchini, sweet peppers in the cooking. He would rather chew on some hot chillies than ogle at cookies and cakes. But then wait; he loves fruits and does savor some Rasmalai and Puran Poli (Obbattu) on some special occasions, but that’s about it.

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So while on a regular trip to the grocery, we were gazing at some good looking pineapples, he startled me when he said that “Pineapple Sasam” was one of his favorite curries. I had never prepared this before and nor had my MIL when she was here. Now “sasam” in Konkani is a coconut based curry that is a combination of sweet, sour, salty and spicy predominantly sweetish taste. Anyway, who knew? I guess, there is some thing new that you learn about a person everyday.

I on my part did not waste any time to try out this new and importantly sweet recipe. I made some quick phone calls to the appropriate personnel (read MIL) and got the recipe right away. She gave me two versions and this is the version that I tried. This is good dish to prepare on special occasions.

 

 

 

Ingredients           

Pine apple sasam

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • 1 small pineapple (ripe) [3 cups of chopped pineapple]
  • Oil
  • Mustard seeds
  • Asafetida
  • curry leaves
  • salt 

Masala to grind: 

  • 1 cup shredded coconut fresh/frozen
  • 1/2 tsp mustard seeds
  • Little tamarind paste (2 tsps)
  • 3-4 red chillies [I use byadgi dried chillies, pre-roasted in a drop of oil]
  • jaggery for taste

Preparation:

  • Grind the ingredients for the masala above by adding water and making a paste. 
  •  Remove the peel from pineapple. Dice the pineapple into bit sized chunks.

Method:              

 
 

 

 

 

 

  • Heat oil in a thick bottom pan. Add mustard seeds and allow it to splutter.
  • Add the curry leaves, then asafetida and mix well.
  • Add the chopped diced pineapple and stir until it cooks up. (This does not take a long time, about 5 minutes).
  • Add the ground masala paste, salt and cook until the raw smell of the coconut paste is gone. Add little oil if necessary.

This can be served with rotis/phulkas or as an accompaniment with rice.    

 

 

Healthy Breakfast: Pumpkin Idli (Dudhi Idli)

Healthy Breakfast: Pumpkin Idli (Dudhi Idli)

I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and