Paal payasam | Rice kheer

Paal payasam is a rich, creamy dessert/pudding made with rice, milk and ghee. It is generally made for festival celebrations or for any feast. This paal payasam is made with the raw red rice that’s quintessentially called ‘unakkalari’ in Malayalam – but you can also use Rose Matta rice or any other non-sticky rice for the paal payasam.

Serves : 12.

Ingredients

  • 1/4 kg rice
  • 1/2 ltr full cream milk
  • 3/4 cup sugar
  • 4 cups water
  • 1/4 tsp cardamom powder
  • 10 – 12 cashewnuts, halved

Method

  • In a pressure cooker, cook 1/4 kg rice in 3.5 cups of water for 2 whistles. (one whistle on high flame and one on low flame)
  • Next in a deep bottom kadai, boil milk stirring continuously. Gradually add cooked rice. Mix well. Add 1/2 cup water if necessary to adjust the consistency.
  • Further add sugar, cardamom powder and mix well.
  • Heat 1 tbsp ghee in a separate pan, fry cashewnuts until brown. Pour it over the payasam.
  • Serve pal payasam hot or chilled.

Achari aloo

Achari aloo is basically potatoes cooked in pickle spices. It is an easy and delicious recipe. It can be served as snack/ starter or as a side dish with main course. There are so many versions of making Achari aloo but this recipe is very simple and tastes good.

If you are bored of eating regular potato sabzi or just looking for a new way to cook potatoes, then give this a try.

Ingredients

  • 12 baby potatoes, boiled and peeled
  • 1 tbsp sunflower oil
  • 1 tsp cumin (jeera)
  • 1/2 tsp fennel seeds
  • 3/4 tsp kalonji/black nigella seeds
  • 1/4 tsp black mustard seeds
  • 1/4 tsp fenugreek seeds/methi
  • A pinch asafoetida/hing
  • 1 medium onion, finely chopped
  • 10 curry leaves
  • 1 green chili, finely chopped
  • 1 dry red chili
  • 1 tbsp ginger garlic paste
  • 2 tomatoes, pureed
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 3/4 teaspoon salt or to taste
  • 1/4  cup water 
  • 1/4 cup coriander leaves, finely chopped
  • Salt to taste

Method

  • Heat oil in a kadai, add cumin, fennel seeds, black nigella seeds (kalonji), mustard seeds and fenugreek seeds. Sauté for few seconds until seeds crackle. Then add hing and stir.
  • To this, add ginger garlic paste and sauté for a minute. Then add chopped onion, green chili, red chili and curry leaves. Sauté until onion is translucent.
  • Further add coriander powder, turmeric powder, red chili powder and salt and fry for 2 minutes.
  • Next add pureed tomatoes, boiled and peeled baby potatoes, mix well. Add 1/4 cup water and boil.
  • Cover and cook on a low flame for 5 minutes. Garnish with coriander leaves. Serve.

Coconut rice

Coconut rice is a popular South Indian style flavored rice made with coconut and other basic ingredients. This easy rice dish is lightly spiced and is perfect for those busy days when you are looking for a quick meal. Coconut rice is completely vegan and gluten-free. If you have pre cooked rice, it’s just a matter of few minutes to put it all together.

Serves : 4

Ingredients

  • 3-4 cups cooked rice
  • 1.5 tbsp coconut oil
  • 1 strand curry leaves
  • 1 tsp ginger, finely chopped
  • 2 – 3 green chili,finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin (jeera)
  • 3/4 cup freshly grated coconut
  • salt to taste

Method

  • Heat oil in a wok/pan add mustard seeds and cumin (jeera) let it crackle.
  • Add ginger and green chili and sauté for a minute. Also add the curry leaves and mix well.
  • Add the freshly grated coconut and salt, mix well. Fry the coconut for 2 minutes.
  • Finally on a low flame, add the cooked rice, mix everything together and remove pan from heat.
  • Serve the coconut rice as it is or with pickle.

Drumstick leaves dosa

Drumstick leaves dosa (called Mashinga Pathiye Polo in Konkani) is a very healthy variety of dosa/ pancake. Drumstick leaves are highly nutritious and includes folic acid,iron, calcium, magnesium and all essential nutrients. This bright colored dosa is perfectly healthy and tasty. This dosa requires no fermentation and doesn’t even need a side dish/dip! It tastes great on its own. But if you like it, you can pair it with pickle or chutney.

Serves : 3

Ingredients

  • 2 cup raw rice
  • 1 tsp chilli powder
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 cup drumstick leaves
  • 1 cup grated coocnut
  • 1 pinch asafoetida (hing)

Method

  • Soak the raw rice in water for 5- 6 hours.
  • Drain water and in a mixer, add soaked rice, coconut, red chili powder and turmeric power. Grind it to a fine paste with very little water. Transfer the batter into a bowl.
  • Next, add asafoetida (hing) , drumstick leaves to this. Add a little water and adjust the consistency to dosa batter.
  • Take a ladleful of batter, pour in on a medium hot dosa pan. maintain the heat medium and cook it on both sides without covering. Add enough oil and turn sides and cook until both sides are done.
  • Serve hot with coconut chutney.

Avocado Salad

Classic onion, tomato, cucumber salad just got better with ripe and creamy avocado. Fresh avocados tossed with onion, cucumber, tomato, cilantro and lime juice. The salad could not be simpler to make and can be enjoyed all by itself, as a side or even as a salsa.

Serves : 2 (as a side)

Ingredients

  • 1 avocado, peeled, pitted and diced
  • 1 large onion, chopped
  • 1 cucumber, chopped
  • 1 tomato, chopped
  • 1 tbsp lime juice
  • salt to taste
  • 1 tbsp olive oil
  • 1 tsp black pepper powder
  • 1/4 cup chopped fresh coriander leaves (cilantro)

Method

  • Place chopped tomatoes, cucumber, onion, diced avocado, and chopped coriander leaves (cilantro) into a large salad bowl.
  • Drizzle olive oil and lemon juice. Toss gently to combine.
  • Just before serving, toss with salt and black pepper.

Notes

  • Ripe avocados are essential for the best avocado salad
  • The lime juice is what brings this simple salad together.

Bhindi masala

Bhindi masala is a North Indian style of preparing ladies finger or okra. Here, bhindi is simmered into spicy yet tangy semi thick gravy. This curry can be prepared with basic ingredients and can be prepared within minutes. If you are a bhindi/ladies finger/okra fan you will love this Indian style bhindi masala.

Serves : 3

Ingredients

  • 1 cup bhindi/okra, cut into 2″ Pieces
  • 1 medium onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 tbsp ginger garlic paste
  • 1/4 tsp fennel seeds
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp vegetable masala
  • 1/2 tsp lime juice
  • Salt to taste
  • 1/4 cup coriander leaves
  • 3 – 4 tbsp Oil

Method

  • Heat oil in a kadai, shallow fry the bhindi until they shrink and turn dark green-brown. Transfer it into a bowl and set aside.
  • In the same kadai, to the remaining oil, add fennel seeds and ginger garlic paste and sauté for few seconds.
  • Add chopped onion and fry until light brown. Also add salt, red chili powder, turmeric powder, coriander powder, vegetable masala and sauté on medium flame for 2 minutes.
  • Next add chopped tomato and fry till the oil separates from the gravy.
  • Add 1/4 cup water and boil. Add the fried okra. Cover and cook on a low flame for a few seconds.
  • Garnish with coriander leaves and lime juice. Serve hot with roti, jeera rice or any other flavored rice.

Tender coconut paniyaram | Adsara appo

Paniyaram is a bite sized dumpling normally made with urad dal and rice. Tender coconut paniyaram is an authentic and traditional konkani style savory dumpling made with tender coconut and rice. The batter for making this paniyaram requires no fermentation. Tender coconut paniyaram tastes best when served with the traditional konkani style dali thoi (tempered dal). The rich and nutty flavor of tender coconut makes this paniyaram different from the normal one.

Ingredients

  • 2 cups raw rice
  • 1 cup water
  • 1 cup tender coconut
  • 1 tsp cumin seeds
  • salt to taste

Method

  • Soak rice in water for 4 -5 hours. Drain the water and grind rice and tender coconut into a coarse paste. Add water to it while making the batter.
  • Transfer the batter to another container and mix it with salt and jeera.
  • Heat a paniyaram pan. Add coconut oil in the moulds and add batter.
  • Cook until the bottom is cooked and the top if puffed up.
  • Flip and cook for 2 minutes.
  • Serve hot with thoi (tempered dal)

Aloo gobi

The best aloo gobi that’s delicious and healthy. This spiced stir fry goes well with roti, naan, plain or flavored rice.

Ingredients

  • 1 cup cauliflower florets
  • 2 medium potatoes
  • 1 large onion, thinly sliced
  • 1 tomato, thinly sliced
  • 2 green chilies, slit
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1.5 tsp jeera powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1/4 cup chopped coriander leaves
  • Oil

Method

  • Deep fry cauliflower florets until brown color. Pressure cook potatoes and cut into cubes. Set aside.
  • For making jeera (cumin) powder, dry roast jeera in a small pan until brown color and powder using pestle.
  • Heat oil in a kadai add onion, green chilies, salt and sauté until translucent.
  • Next, add red chili powder, turmeric powder, coriander powder, jeera powder and fry for 2 minutes.
  • Add thinly sliced tomatoes mix well.
  • Further add chopped potatoes and deep fried cauliflower to the kadai and 2 tbsp water to coat the masala.
  • Cover and cook on a low flame for 2 minutes.
  • Garnish with coriander leaves. Serve hot with chapati or naan.

Moong dal salad | Split yellow moong bean salad

Moong dal salad is soft, crunchy, juicy, spicy and tangy. Just toss together a variety of fresh seasonal vegetables with soaked moong dal, lime juice and some seasoning and the salad is ready. Moong dal salad can also be enjoyed as a quick fix healthy snack.

Course: Salad Cuisine: Indian Servings: 2 

Ingredients

  • 2 cups soaked moong dal
  • 1 tomato, finely chopped
  • 1 onion, finely chopped
  • ½  cucumber, finely chopped
  • 1 green chilli, finely chopped
  • ¼ cup fresh coriander leaves
  • ½ cup pomegranate seeds
  • ½ cup freshly grated coconut
  • 1 tbsp lime juice
  • 1 tsp chaat masala
  • salt to taste
  • ¼ tsp black pepper powder
  • ¼ tsp asafoetida powder (hing)
  • ¼  tsp mustard seeds
  • 1 tbsp oil
  • 1 dry red chili, finely chopped

Method

  • Soak moong dal for a minimum of 1 hour. Drain water and set aside.
  • In a big bowl, toss together the chopped veggies, green chili,freshly grated coconut, pomegranate seeds and soaked moong dal.
  • Season with lime juice, chaat masala, salt, pepper and fresh coriander. Mix well.
  • Finally for tempering, Heat oil in a pan splutter mustard seeds, add asafoetida and chopped red chilies, pour it over the salad. Mix well and serve.

Adsara Polo | Tender Coconut Dosa

Adsara Polo or Tender coconut dosa is a popular konkani breakfast. This dosa is prepared by grinding rice and tender coconut which makes it different from the usual dosa. This dosa is flavorful with the nutty flavor of tender coconut and is best served with dali thoy ( tempered dal/ lentil).

Ingredients

  • 2 cups raw rice
  • 2 cups water
  • 1.5 cup tender coconut
  • 1 tsp – cumin seeds
  • salt to taste
  • Oil

Method

  1. Soak rice for 4 – 5 hrs. Drain water and grind soaked rice and tender coconut into a smooth batter. The batter should neither be too thick nor too thin just the consistency for dosa.
  2. This batter does not require fermentation so once the batter is ready add jeera and salt, Mix well.
  3. Heat a griddle or dosa pan until hot. Pour a ladle full of batter and spread it in circular pattern. Drizzle oil and let it cook for 30 seconds.
  4.  Serve this delicious dosa with Dali thoy (tempered dal/lentil)
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