Moong Dal Payasam or Moong Dal Kheer also called Parippu Payasam in South India is a thick, creamy sweet dish made using Moong lentils, milk, and dry fruits. It’s like a North Indian kheer made using the lentil. Here is how to make it.
▢½ cup Moong Dal
▢2 cups Water
▢1 tsp Ghee
▢1 cup Jaggery
▢1 cup Thin Coconut Milk
▢1 tsp Cardamom Powder
▢¼ cup Thick Coconut Milk
▢2 tsp Ghee
▢10-12 Cashew Nuts (halved)
▢2 tbsp Dry Coconut (thinly sliced)
Wash the dal and add it in a pressure cooker.
Roast until it turns brown and aromatic.
Add water and ghee in the cooker.
Pressure cook for 3-4 whistles on high heat or until dal is soft.
Mix jaggery and ¼ cup water in a pan.
Cook until jaggery dissolves in water.
Strain the jaggery water and add in the cooked dal.
Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
Add thick coconut milk and cardamom powder and cook for another minute.
Heat ghee for frying in a pan.
Add cashew nuts and coconut and fry until they turn brown.
Make the most out of seasonal Royal Bombay potatoes with this spicy number. Great served with an egg for brunch or as a side with curry and rice
New potatoes 800g, halved or quartered
garlic 4 cloves, chopped
ginger a thumb-sized piece, chopped
plum tomatoes 4, chopped
vegetable oil 2 tbsp
cumin seeds 1½ tsp
black mustard seeds 1½ tsp
ground turmeric 1 tsp
red chilli 1, deseeded (if you like) and thinly sliced
garam masala 1 tsp
coriander a small bunch, roughly chopped
lime 1, wedged to serve
STEP 1.Cook the potatoes in a large pan of lightly salted boiling water until tender to the point of a knife, then drain well.
STEP 2.Tip the garlic and ginger into a blender with 4 tbsp of water then whizz until smooth. Add the tomatoes and whizz again briefly.
STEP 3.Heat the vegetable oil in a frying pan over a medium-high heat and fry the cooked potatoes for 10-15 minutes, tossing now and again, until really crispy.
STEP 4.Turn down the heat and add the cumin and black mustard seeds, and the ground turmeric, and fry for a minute. Tip in the garlic, ginger and tomato purée with three quarters of the red chilli, and cook gently for 10 minutes until thickened. Stir in the garam masala and season well.
STEP 5.Tip into a serving dish and top with the coriander leaves, remaining red chilli and lime wedges for squeezing over.
Mor Kuzhambu is a traditional South Indian sambar variety. Similar to North Indian Kadhi, this is made using curd/yogurt, it is very popular and quite easy to make.
Served with hot rice, this is made during festivals and special occasions. Unlike the regular sambar that take some time, this delicious dish can be prepared in less time and does not need elaborate ingredients.
Ingredients for Mor Kuzhambu
2 cup Curd
300 g White Pumpkin chopped
1 inch Ginger
4 to 5 Green Chillies
4 to 5 Dry Red Chillies
2 tsp Coriander Seeds
1 tblsp Coconut grated
2 tsp Bengal Gram Dal
2 tsp Toor Dal
1/4 tsp Cumin Seeds
as per taste Salt
1/4 tsp Mustard Seeds
1/2 tsp Urad Dal
a pinch Asafoetida Powder
1 to 2 Dry Red Chillies
How to make Mor Kuzhambu
Soak the bengal gram dal, toor dal, coriander seeds, ginger, green chillies and dry red chillies for 45 to 60 minutes.
Grind together with turmeric powder, cumin seeds and coconut to a fine paste.
Heat 1/4 cup of water in a pan over medium flame.
Add the pumpkin pieces, turmeric powder and salt.
Simmer for a few minutes.
Fry the tempering ingredients in little oil and add to the pan.
Whisk the curd and add to the pan along with the ground paste.
If required, add some water and simmer for a minute or two.
This chettinad style fish fry is simple, easy to make and tastes delicious. Fish fillet marinated in chettinad style masala and then shallow fried in oil.
Ingredients: Fish Fillet – 1 (preferably pomfret) Shallot (Sambar Onion) – 1, peeled Turmeric Powder – a pinch Ginger Garlic Paste – 1 tsp Curry Leaves – few Salt as per taste Lemon Juice – 1 to 2 tsp Rice Flour – 1 to 2 tsp (optional)
For the masala: Cumin Seeds – 1/4 tsp Saunf – 1/4 tsp Coriander Seeds – 1/2 tsp Black Peppercorns – 1/4 tsp Dry Red Chillies – 3 Salt – 1/4 tsp (optional) Turmeric Powder – 1/8 tsp
Method: 1. Wash the fillet well. 2. Rub the turmeric powder and salt all over. 3. Keep aside for a minute or two. 4. Wash again and keep aside. 5. Dry the masala ingredients (except salt) for 15 seconds and grind to a fine powder. 6. Add salt and mix well. 7. Grind the onion and ginger garlic paste to a smooth mixture. 8. Add salt, curry leaves, rice flour and ground masala powder to the paste. 9. Mix well and rub this all over the fillet. 10. Keep aside to marinate for 10 to 15 minutes. 11. Heat oil in a shallow frying pan. 12. Fry the marinated fish until golden brown and crisp. 13. Remove and drain excess oil. 14. Serve warm with lemon wedges and onion rings
Samosa Chaat is a classic Indian street food typically consumed as an evening snack. Cooked samosas are crumbled and mixed with chickpeas, spices, assortment of chutneys, garnished with coriander leaves, sev and pomegranate seeds.
It is a delicious and lip-smacking dish that is very popular in North India
Ingredients for Samosa Chaat
For making the Chole:
1 cup Chickpeas soaked and boiled
3 tsp Oil – 3 tsp
3/4 tsp Garlic Paste
1/2 tsp Ginger Past
1/2 cup Tomatoes chopped
1/2 tsp Green Chili Paste
1 tsp Chole Masala Powder
1/2 tsp Black Salt
1/2 tsp Red Chilli Powder
1/4 tsp Amchur (Dried Mango Powder)
as per taste Salt as per taste
2 tblsp Sweet Tamarind Chutney
1 tblsp Green Chutney
2 tblsp Red Garlic Chutney
2 tblsp Onions finely chopped
2 tblsp Sev
handful Coriander Leaves finely chopped
How to make Samosa Chaat
To make the chole, heat oil in a non-stick pan over medium flame.
Saute the ginger and garlic paste for 10 seconds.
Add the chopped tomatoes and cook for 3 to 5 minutes or until the tomatoes turn soft and mushy.
Add the chole masala, green chilli paste, black salt, amchur, red chilli powder and regular salt.
Add 1 to 2 tbsp of water and mix well.
Cook for a minute, stirring occasionally.
Add the cooked chickpeas and 3 to 4 tbsp of water.
Mix well and cook for a minute.
Switch off the flame when cooked.
To make the samosa chaat, roughly break 1 samosa into small pieces and keep it in a serving bowl.
Add some of the cooked chole over it.
Add little of sweet tamarind chutney, green chutney, red garlic chutney, onions and sev.
Carrot beans thoran recipe a kerala style stir fry with the combination of carrot and beans. A quick and easy Kerala special side dish for rice with coconut oil flavor, tastes soo good.
1/2 cup carrots chopped finely
1/2 cup beans chopped finely
5 nos small onion sliced
salt to taste
1 tbsp coconut oil
1/2 tsp mustard seeds
1/4 tsp urad dal
1 no red chilli broken
few curry leaves
1/2 cup coconut
1/2 tsp jeera
1 small green chilli
1/8 tsp turmeric powder
To a mixer jar add all the ingredients listed under ‘to grind’ to a coarse mixture without adding water.Heat coconut oil – add mustard seeds let it splutter, then add urad dal,red chilli and curry leaves.Let it splutter.
Add onion saute till it becomes transparent.Then add carrot,beans and required salt.
Saute for 2 mins.Cook covered until the veggies turn soft.No need to add water the moisture is enough for the veggies to get cooked.Stir in between and cook covered.
Check if the veggies are done.Add coconut moisture give a saute and cook for 2 mins and switch off.
Broken corn idli recipe an instant way to make your breakfast.As this instant corn idli needs no soaking and grinding it is very easy to make especially for breakfast and dinner when you are looking for quick fixes.
1 and 1/2 cups broken corn
1 and 1/2 cups buttermilk
1/8 tsp soda
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
1/4 tsp split urad dal
I got fine corn rava this is it. To a mixing bowl add corn rava.
It was so fine, just like our white rava.Add thick buttermilk to it.
Mix well, the consistency will be runny.
Keep covered for 5 mins.Then add salt and baking soda. Set aside.
Heat oil and add the items listed under to temper. Now the mixture is a bit thick.
Now add the tempering and mix well.
Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 10 mins or until a spoon or inserted inserted into the idlis comes out clean with sticking.Then its done.Switch off.Remove the idli plates, dip a spoon in water.
Using the spoon remove the idlis.Transfer to hot box.