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l thorans beetroot pachadi and boil them make sambar and puli inji lastly make payasams serve all the items in banana leaf following this order enjoy try this yummy vishu sadhya at home and enjoy with your family and friends continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels festival recipes indian festival recipes kerala food lunch recipes onam sadya recipes other state recipes march 29 2024 march 29 2024t3 29 2024 07 09 00 pm masala puri recipe bangalore style masala puri chaat masala puri is one of the most popular chaat recipes in bangalore being in bengaluru for the past 20 years i have tasted this masala puri in many street side chaat shops it has a special flavour and taste we all love it recently when my daughter was asking me to make masala puri at home i tried to recreate the chaat shop style version after watching many youtube videos actually there are two versions of bangalore masala puri recipe today i have shared the version which was close to the ones i tasted in chaat shops friends do try this recipe and let me know your feedback masala puri recipe bangalore chaat shop style masala puri masala puri recipe bangalore chaat shop style masala puri for evening snacks cuisine karnataka category snacks serves 3 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients 1 cup 250ml dried green peas 1 2 cup potato 1 water and salt as needed to grind cinnamon 2 inch piece cloves 3 ginger 1 inch garlic 10 cloves cardamom 1 tamarind gooseberry size big onion 2 jaggery 1 tsp pepper corns 1 4 tsp cumin seeds 1 2 tsp byadgi red chilli 4 to 6 mint leaves a handful coriander leaves fistful roasted gram dal daliya pottukadalai 1 4 cup water and salt to grind to make masalapuri readymade puri 15 big onion 1 chopped carrot 1 grated coriander leaves few bhujia sev omapodi to garnish on top sweet chutney optional chaat masala a pinch roasted jeera powder a pinch how to make masala puri chaat wash and soak dried peas overnight pressure cook adding peeled potato water salt for 2 whistles in low flame open the cooker drain the excess water and mash the potato grind all the ingredients given under to grind add to the peas water boil for few minutes till flavourful gravy will thicken slightly switch off the flame to make masala puri arrange the fried puri in a plate crush it coarsely top it with cooked peas gravy chopped onion grated carrot coriander leaves sweet chutney a pinch of chaat masala cumin powder finally garnish with bhujia sev serve immediately enjoy method step by step pictures wash and soak dried peas overnight the next day drain the soaked water take the soaked peas in a pressure cooker base add required water salt and peeled potato pressure cook in low flame for two whistles open the cooker and drain the cooked water in a bowl reserve it mash the potato and add to the cooked peas mix well and set aside grind all the ingredients given under to grind to a smooth paste add to the peas cooked water mix well add more water and salt if needed boil the gravy for 10 minutes till you get nice aroma and thickness switch off the flame and set aside deep fry readymade puri and set aside to make masala puri take a plate arrange the fried puri crush it coarsely add the cooked peas required gravy sweet chutney a pinch of chaat masala a pinch of jeera powder chopped onion tomato coriander leaves finally garnish with sev serve immediately enjoy note adjust the quantity of spice powders as per your taste you can skip potato but it gives a thickness to the gravy do not forget to use mint leaves as it gives a nice flavor addition of sweet chutney is optional but i used it as my daughter loves that way try this bangalore style masala puri chaat and enjoy continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels chaat recipes karnataka recipes other state recipes march 6 2024 march 6 2024t3 06 2024 12 42 00 pm mangalore cucumber sambar southekayi sambar recipe mangalore cucumber sambar southekayi sambar in kannada was in my try list for years i have tasted this kind of sambar in temples and marriage functions when i was looking for the recipe i came across this one in udupi recipes youtube channel i tried it for the first time it came out so well colourful and tasty with a nice aroma its taste was so close to the karnataka temple style sambar and more like brahmin s arachuvitta sambar recipe i am glad to share this post in my blog friends do try this karnataka temple style sambar with mangalore cucumber and enjoy with plain rice adding ghee tastes great mangalore cucumber sambar southekayi sambar mangalore cucumber sambar southekayi sambar recipe cuisine karnataka category side dish serves 4 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients to pressure cook mangalore cucumber southekayi 1 2 tamarind big gooseberry size jaggery 1 tbsp turmeric powder 1 4 tsp toor dal 1 3 cup salt water as needed to temper cooking oil or ghee 2 tsp mustard seeds 1 2 tsp urad dal 1 2 tsp red chilli 1 curry leaves few to roast and grind cooking oil 1 tsp fenugreek seeds 1 4 tsp urad dal 2 tsp coriander seeds 1 tbsp cumin seeds 1 tsp byadagi red chilli 2 to 3 add more for spicy taste curry leaves few grated coconut 1 3 cup how to make mangalore cucumber sambar wash and chop the cucumber into big pieces soak tamarind in water and take the extract set aside pressure cook toor dal adding turmeric powder few drops of cooking oil and water set aside keep a box inside the cooker and place the cucumber pieces pressure cook in low flame for one whistle open the cooker and remove the bowl mash the dal add the cooked cucumber pieces to the cooker in a kadai heat a tsp of oil roast all the ingredients given under to roast and grind till nice aroma emits grind everything to a smooth paste adding coconut add the paste to the cooked toor dal add tamarind extract jaggery salt and required water boil well for few minutes till its aromatic lastly switch off the flame temper the ingredients and add to it garnish with coriander leaves enjoy with plain rice method step by step pictures wash and chop the cucumber pieces with skin keep it in a bowl soak tamarind in required water and take the extract set aside in a pressure cooker take the dal add required water turmeric powder and little oil place a bowl inside the cooker and keep the chopped cucumber pieces no need to add water close the cooker pressure cook for one whistle in low flame open the cooker after the steam is released heat oil in a small kadai roast all the ingredients given under to roast and grind till golden and aromatic grind everything to a smooth paste adding grated coconut in a bowl take the tamarind extract ground masala paste cooked toor dal turmeric powder salt jaggery and cooked cucumber pieces mix well and check the consistency add more water if needed boil the sambar for few minutes till raw smell of tamarind goes away switch off the flame and garnish with coriander leaves temper in ghee and add to the gravy mix well and serve with plain rice enjoy note you can use chow chow chayote or mixed vegetables instead of cucumber make sure the cucumber pieces are not over cooked no need to add water in the bowl that you place inside the cooker you can also add little sambar powder for variations try this temple style mangalore cucumber sambar and enjoy continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels karnataka recipes lunch recipes other state recipes sambhar varieties for lunch south indian lunch recipes february 2 2024 february 2 2024t2 02 2024 05 23 00 pm broccoli gravy for rice chapathi dosa indian style broccoli kuzhambu recipe after a long time i tried a broccoli recipe in my kitchen as i have already tried broccoli curry stir fry recipe i wanted to make an indian style broccoli gravy for rice though its my first attempt it came out so flavourful we all loved it it tastes great when mixed with plain rice adding ghee its a kurma style kuzhambu recipe you can have this broccoli kuzhambu with rice roti idli dosa as well friends do try this easy and yummy broccoli gravy broccoli kuzhambu for rice and enjoy with a papad on side i enjoyed it with mullangai poriyal and achappam broccoli gravy for rice broccoli kuzhambu recipe broccoli gravy for rice broccoli kuzhambu recipe for rice chapathi idli dosa cuisine indian category side dish serves 3 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients broccoli 1 medium size cooking oil 1 tbsp bay leaf 1 cardamom 1 big onion 1 turmeric powder 1 4 tsp garam masala powder 1 2 tsp salt as needed to grind ripe tomato 3 red chilli 2 to 3 pepper 1 2 tsp cumin seeds 1 2 tsp coriander seeds 1 tsp ginger 1 2 inch piece garlic cloves 5 cashew nuts 5 water to grind how to make broccoli gravy wash the broccoli drain the water and set aside in a mixie jar grind all the ingredients given under to grind to a smooth paste set aside heat oil in a cooker add bayleaf cardamom add chopped onion and saute till transparent add turmeric powder salt and mix well add tomato paste and saute for a minute add parboiled broccoli required water and garam masala powder pressure cook in low flame for one whistle and open the cooker after the steam is released boil if the gravy is too watery garnish with coriander leaves and serve hot with rice adding a few drops of ghee tastes yum method step by step pictures wash the broccoli florets drain the excess water and set aside in a mixie jar grind all the ingredients given under to grind to a smooth paste keep it aside heat oil in a pressure cooker add bay leaf cardamom add chopped onion saute till transparent add turmeric powder salt and mix well add the ground tomato paste and saute well add parboiled broccoli required water and garam masala powder mix well pressure cook everything in low flame for one whistle and open the cooker after the steam is released check the consistency boil for few minutes if the gravy is too watery garnish with coriander leaves serve hot with rice adding some ghee enjoy note adjust the quantity of spice powders as per your taste for variations you can saute all the ingredients given under to grind in oil before grinding it gives a different flavor and taste to the kuzhambu you can use cauliflower potato or brinjal in place of broccoli try this easy yummy broccoli gravy for rice and enjoy continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels kuzhambu varieties side dish for rice january 19 2024 january 19 2024t1 19 2024 01 36 00 pm karupatti paniyaram palm jaggery sweet paniyaram i made this easy healthy and a traditional sweet paniyaram recipe karupatti paniyaram palm jaggery sweet paniyaram on new year day usually i make sweet paniyaram and kara paniyaram recipe in two ways one with leftover idli dosa batter and the other one is my mil s recipe that is prepared with a special batter ground using rice and dals to make this sweet paniyaram recipe i prepared a separate batter with idli rice raw rice and urad dal you can also use our regular idli dosa batter instead lets see how to make sweet paniyaram with palm jaggery karupatti paniyaram recipe with step by step pictures and video sweet paniyaram recipe karupatti paniyaram recipe sweet paniyaram recipe karupatti paniyaram recipe cuisine south indian category sweets serves 15 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients for paniyaram batter idli rice 1 5 cups raw rice 1 2 cup urad dal 1 3 cup methi seeds 1 4 tsp salt and water as needed for sweet paniyaram paniyaram batter 2 cups powdered palm jaggery karupatti 1 2 cup cardamom 2 grated coconut 1 4 cup ghee to make paniyaram how to make karupatti paniyaram palm jaggery paniyaram wash and soak rice urad dal methi seeds for 2 hours grind smooth adding required water and salt ferment the batter overnight the next morning take 2 cups of batter in a vessel add the melted filtered palm jaggery water grated coconut cardamom powder mix well heat a paniyaram pan adding tsp of ghee in each hole pour the batter cover and cook in low flame flip and cook the other side too remove and serve hot enjoy method step by step pictures wash and soak the idli rice raw rice urad dal and methi seeds together in a bowl for 2 hours grind to a smooth paste adding required water and salt batter should be thick not watery collect in a vessel close the bowl with a lid and ferment it overnight the next morning batter would have raised well mix well and take 2 cups of batter in a separate vessel take powdered palm jaggery karupatti in a bowl add little water and melt it to make a syrup filter the impurities and add to the batter add grated coconut cardamom powder and mix well make sure batter is not watery heat a paniyaram pan pour a tsp of ghee in each hole pour the batter and cover cook till done open the lid and flip the other side cook well and remove in a plate serve hot enjoy note you can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion green chilli ginger curry leaves coriander leave and temper with mustard seeds uard dal and hing to the batter please check the final picture with both and sweet and spicy paniyaram note adjust the sweetness as per your taste do not skip coconut and cardamom powder use ghee for making this paniyaram it makes the paniyaram rich and flavourful try this easy and healthy sweet karupatti paniyaram you will love it continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels easy sweets recipes festival recipes indian festival recipes december 15 2023 december 15 2023t12 15 2023 10 37 00 am palak keerai masiyal pasalai keerai masiyal without dal spinach masiyal recent days i have been trying out varieties of keerai masiyal and keerai kadayal recipes for our lunch mostly i try to make a simple keerai masiyal or kadayal recipe without dal and coconut i feel addition of dal or coconut gives more yield and tastes more like kootu but i wanted to consume more keerai so i make it plain with simple tempering recently i came across this kongu style keerai masiyal without dal and coconut in chef deena s youtube channel actually they showed it with panna keerai but i made it with pasalai keerai i e palak it came out so well and tasty friends do try this simple and easy coimbatore kongu style keerai masiyal recipe you will love it like me palak keerai masiyal recipe palak keerai masiyal recipe pasalai keerai kadayal recipe cuisine tamil nadu category side dish serves 3 prep time 10 minutes cook time 10 minutes total time 20 minutes chitra ganapathy ingredients 1 cup 250ml p...