Coconut Chutney / Thengai Chutney

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This chutney absolutely needs no introduction.A versatile dip to go along with Dosas,idlis,medhu vada,upma,pongal and any south indian tiffin item. This is a must have as an accompaniment for the daily breakfast
There are a lot of variations that can be done to prepare this coconut chutney.Today's recipe is a very quick and simple recipe.
The other recipes of coconut chutney shall be posted soon.

Jain Version : Omit the ginger and follow the recipe as is.

Preparation time : 10 mins
Cooking time : Nil
Complexity : simple
Serves : 2-3

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Vegetable Rava Upma

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Rava/Sooji Upma is a very filling and delicious breakfast which is staple across India.

There are different varities of upma that we can make but for it to turn out perfect one has to master the art of roasting the rava to perfection and the right measure of water .

The aroma of perfectly roasted rava is really wonderful and will set the taste buds drooling right away.
I prefer to roast the rava just at the time of making the upma rather than using the store bought pre roasted rava.

Since its loaded with vegetables you can have it as is with a cup of thick curd or coconut chutney or tomato chutney if you like a dash of extra spiciness and zing to your food.

soft and binding Upma : 1 measure of rava needs 2.5 measures of water  other wise if you like a
grainy texture Upma  : 1 measure rava is to 2 measures of water.

My family prefers the former i.e. soft and binding texture so I use 2.5 measures of water.

Preparation time : 15 mins
Cooking time : 30 mins
Serves : 2-3
Complexity : Medium High

 Jain version of Rava Upma ,donot add ginger,potato and carrots in the recipe.


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Carrot Kosambri / Carrot Koshimbhir

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Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste.
Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4

Carrot Kosambri / Carrot Kosumalli/Carrot Koshimbhir

Lemon Rice

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A simple but an authentic south indian recipe.Can be put together with minimal ingredients.
The juice from fresh lime gives a refreshing and a tangy flavor to the rice making it absolutely appetizing for the taste buds.

Preparation Time : 10-15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain version : Skip the groundnuts and use cashewnuts  roasted in ghee.


Paruppu Urundai Kuzhambu / Lentil Dumplings in spicy tamarind gravy

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Paruppu Urundai means Lentil balls.Paruppu Urundai Kuzhumbu simply translates to Lentil Balls in Tamarind Gravy. A typical signature dish of South India. Every household has its own recipe of making this.This recipe what I write below is inherited from my mom and MIL.

These balls /urundai are prepared by grinding the soaked dhall/lentils and later steaming them. This steamed balls are slowly dropped into the tamarind gravy prepared using various spices and tamarind extract.

When running short of vegetables to be used in sambar/kuzhambu ,this definitely comes to our rescue.

Preparation Time : 45 mins to 1 hr
Cooking  Time : 45 mins
Serves : 2-3

Jain version : Skip the ginger and follow the recipe as it is
Paruppu Urundai Kuzhambu /Lentil Balls in Spicy Tamarind gravy

Keerai Sambar / Greens Sambar

1 comment :

Keerai / Greens are very rich in nutrients and a very good source of iron and potassium.Inclusion in daily diet is recommended.
Care must be taken to wash and clean the greens very well. Make sure you wash and drain the greens before you cut them. Run them under running water and wash well until the leaves look clean and green.
In case you are buying  greens in packet ,ensure you use it before the expiration date.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Keerai Sambar / Greens Sambar

Masala Vada / Paruppu Vadai/ Fried Lentil Balls

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Yet again another signature dish of  South India.
A variation of Paruppu Vadai(Tamil) or Aam Vadai (Kannada) generally made for traditional festivals or auspicious days has the same st of ingredients minus the onions and fennel.
The amazing flavor of mint,onions and chillies from this deep fried vada/fritters is so tempting and appetizing that one just cannot resist pouncing. Dal Vada is another name for the same dish.A perfect tea time snack for a rainy day or any family/friends get together.

Preparation Time : 2 hrs
Cooking Time : 30 mins
Serves : 4-5

Masala vada/Dal Vada/Paruppu Vadai/Aam Vadai


Sweet Corn Peas Pulao

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It was one of those days when my fridge ran out of vegetables and all that I had was frozen peas,sweet corn and a few basic things. With these bare minimum ingrediens all I could think of was  a quick pulao and  onion raita for lunch. The best part of preparing a north indian item,is it gets done quickly and with bare minimum stuff which are always with us in the pantry.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Jain Version : Skip the ginger garlic from the recipe and follow the rest as is.
No Onion No Garlic  : Use grated ginger / ginger paste and skip the garlic paste.
Sweet Corn Peas Pulao

Milagu Kuzhambu / Pepper Kuzhambu

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Pepper Kuzhambu / Milagu Kuzhambu is an authentic South Indian Cuisine very popular and often made in the Tamil Brahmin households.

A very comforting food for winter and monsoon days when we feel under the weather. Paired with hot steamed rice with a slight drizzle of ghee and some vegetable stir is the general combination.

Today's recipe is dedicated to my Mom. I have very very vivid memories of seeing her prepare this kuzhambu but never had any authentic recipe.
With those vivid memories in my mind I started this preparation this morning and Viola !! it was just the same taste and texture that was lingering on my taste buds for which I was craving...

Preparation Time : 10 min
Cooking Time : 45 min
Cooking level : medium
Serves : 3-4

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Doodhi ka halwa / lauki halwa

2 comments :
 The best way to celebrate the come back of my blog is to share a sweet recipe with all of you.
With the mild chillnes still lingering in the atmosphere,fresh winter vegetables are a feast to the eyes in the market and make me want to cook something interesting  .
I picked up the bottle gourds which were very inviting and prepared this Halwa instantly.

Preparation time : 20 mins
Cooking time : 45 mins
Cooking level : Medium
Serves : 2-3 people

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Hello !!!

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Sorry for staying away from the blog for a very very long time.Too much involvement with lot of activities at the personal front that kept me away from posting.
Now at last,I have decided to come back with a lot of new posts.Looking forward to all your support and encouragement as always.
Stay tuned my friends...see you soon !