Tuesday, January 27, 2015

Sutta kathirikkai curry / Roasted brinjal tamarind curry / Brinjal gothsu

Brinjal gothsu
Roasted brinjal gothsu

Brinjal gothsu / Sutta kathirikkai curry is a south Indian recipe, served as a side dish for rava upma, idli, dosa or it can be directly mixed with white rice. As we are roasting the brinjal in direct flame, it gives a unique smoky taste and flavor to the dish. I learnt this recipe from my SIL. First time, I just guessed the recipe and made it but it didn't come out like how my SIL used to make. Next time, when I tasted it at her home, I asked for the recipe and made it right this time. You can also make this recipe with the eggplant.

If you don't have gas stove, you can also cook the brinjal/ eggplant in conventional oven. Preheat the oven to 400 degrees F and place the brinjal in oven safe dish. Make sure, you prick some holes in the brinjal using fork. Cook it for 20 - 30 minutes until the brinjal shrunk. If the eggplant is big in size, then you may need to keep it in the oven for few more minutes.  Peel off the skin and follow rest of the procedure. The only thing that will be missing, if you do this way is the smoky flavor otherwise the taste will be the same.

Try out this flavorful and yummy dish at your home and share your feedback in the comments section below.

Ingredients  (serves for 4)

Brinjal (big size) -3
sesame oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
dry red chilies - 8 - 10
asafoetida - a pinch
curry leaves - few
tamarind - small lemon size
salt - as needed
small onions / pearl onions / shallots - 25 - 30 nos


  • rub some oil in the outer part of brinjal 
  • roast the brinjal one by one in the direct flame (keep the flame low) till the brinjal slightly shrinks. You can prick some holes in the brinjal for cooking the inside part evenly
  • cool it down and peel off the skin
  • mash the flesh part and keep it aside
  • soak tamarind in 1 cup of water [1 cup size = 150 ml ] and chop the small onions
  • heat 2 tsp of oil in a vessel and add mustard seeds, urad dal, curry leaves 
  • once it splutters, cut the dry red chilies and add it to the oil
  • saute it for a minute and then add chopped small onions
  • fry till the onions become transparent and then add mashed brinjal
  • add salt and asafoetida and cook for few minutes
  • extract tamarind juice and add it to the cooked brinjal
  • add 2 cups of water and let it cook till the raw smell goes off. 
  • once the brinjal and tamarind are cooked well, switch off the flame. 
  • Serve as a side dish for rava upma, idli, dosa or you can directly mix it with white rice.

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Friday, January 23, 2015

Hara Bhara paratha ( Whole wheat spinach flat bread stuffed with potato, cauliflower and paneer)

Hara Bhara Paratha
Hara Bhara Paratha

When I get bored of having regular roti, I love to prepare stuffed paratha because it is healthy and we don't have to prepare a separate side dish :) . As the stuffed paratha itself is heavy, I always prefer to have a lighter side dish like curd, pickle or cabbage stir fry. This time, even in stuffed paratha, wanted to make something different and came across to this hara bhara paratha in google. Impressed by the stuffing, made it the same day and it was super tasty and yummy.

Try out this super delicious paratha at your home and share your feedback in the comments section below

Ingredients ( yields 8 small size parathas or 6 medium size paratha)

For the dough:

wheat flour - 2 cups (1 cup size = 150 ml)
spinach - 2 cups
curd - 3 tsp
green chili - 2
salt - as needed 

For the stuffing:

cooked and mashed potato - 1/2 cup
grated cauliflower - 1/2 cup
grated paneer (grated Indian cottage cheese) - 1/2 cup
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala - 1 tsp
salt - as needed
chopped coriander leaves - 3 tsp


  • wash the spinach leaves in cold water and grind it with yogurt and green chili to a smooth paste 
  • in a bowl, mix wheat flour and salt (add salt lesser than the usual quantity as we will be adding some salt to the stuffing as well)
  • add grounded spinach mixture and mix it with the flour
  • add water little by little and form a smooth dough
  • cover it with a wet cloth and set it aside for atleast 30 minutes
  • in another bowl, mix mashed potato, grated cauliflower, grated paneer, cumin powder,
    coriander powder, garam masala, chopped coriander leaves and little salt
  • After 30 minutes of resting the dough, make 8 small size balls
  • make small balls from the stuffing as well. The size should be smaller than then dough ball
  • press the dough ball gently using hands and place the stuffing in the center
  • cover the stuffing with the dough ball 
  • press it gently with hands and dust some flour 
  • roll it to a small circle using rolling pin
  • heat a pan and cook the paratha both sides until brown spots appear
  • Serve hot with curd, pickle or any other side dish of your choice. 

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Wednesday, January 21, 2015

Tapioca lentils vada / Maravallikilangu paruppu vadai / kuchi kilangu paruppu vadai

Maravallikilangu paruppu vadai

Tapioca is commonly known as Maravallikilangu / kuchi kilangu in tamil. We usually pressure cook tapioca and temper with mustard seeds, green chili and onion and have it for breakfast. But this time we got lot of tapioca and we are bored of eating it in the same way. So I tried to add this tapioca while making lentils vada and the taste was excellent. 

You can also incorporate tapioca in dosa / idli batter . Some of the health benefits of tapioca include its ability to help in healthy weight gain, increase circulation and red blood cell count, protect against birth defects, improve digestion, lower cholesterol, prevent diabetes, improve metabolic activites, protect bone mineral density, protects heart health and maintains fluid balance within the body.

Health benefits courtesy: Organic facts website

Ingredients (makes around 25 - 30 vada )

gram dal - 1 cup [ 1 cup size = 150 ml ]
raw rice - 3 teaspoon
Maravallikilangu / kuchikilangu / tapioca (shredded) - 2 cups
onion - 2
curry leaves (chopped) - 1 fist full
coriander leaves (chopped) - 1 fist full
green chili - 3
salt - as needed
fennel seeds - 1.5 teaspoon
oil - for deep frying


  • wash and soak rice, gram dal together for 3 hours 
  • grind it along with the shredded tapioca and green chili to a coarse mixture. Don't add water, as tapioca itself will shed some water. 
  • add salt, chopped onion, curry leaves, coriander leaves, fennel seeds to the grounded mixture and mix well
  • heat oil in a vessel
  • once the oil gets heated up, take some small amount of vada mixure, make a ball and press it gently to slightly flatten it and then put in the hot oil
  • cook in medium flame until both sides are fried and inside gets cooked. As we are adding little bit of rice, the outer part will be cripsy. 
  • Enjoy making this crispy tapioca lentils vada at your home and share your feedback in the comments section below.

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Monday, December 29, 2014

Vazhaithandu poriyal / Banana stem dry curry / Plantain stem dry curry

Vazhaithandu (in tamil) is commonly known as Banana stem / Plaintain stem / Plantain shoot in english. The banana tree will only fruit once. After harvesting the fruit, the tree can be cut and the layers can be peeled like an onion to get a cylinder shaped soft shoot. This plantains shoot can be cleaned, chopped and then cooked to a wonderful dry curry which can be served as a side dish for any rice and curries. This Banana stem dry curry is very popular in south Indian side and in Kerala, it is said to be Vazhaithandu thoran. 

Plantain stem has many health benefits:

  • rich in fiber and helps in weight loss. 
  • helps ease constipation.
  • rich in potassium and vitamin B6, which helps in production of haemoglobin and insulin. 
  • helps prevent high blood pressure and maintain fluid balance within the body.
  • it is also used to prevent and treat kidney stones.

Try out this vazhaithandu poriyal recipe at your home and share your feedback in the comments section below.


vazhaithandu / Banana stem / Plantain stem (chopped) -  2 cups [1 cup size = 240 ml]
oil - 2 tsp
mustad seeds - 1 tsp
urad dal - 1 tsp
moong dal - 3 tablespoon
curry leaves - 1 sprig
small onion / pearl onions / shallots - 15 - 20 nos
turmeric powder - 1/4 tsp
grated coconut - 4 tablespoon
cumin seeds - 1 tsp
dry red chili - 2
salt - as needed
asafoetida - a pinch


  • If you don't know how to clean and cut banana stem, please check this video: https://www.youtube.com/watch?v=m_EstGKo5m0&feature=youtu.be
  • wash and soak moong dal for 10 minutes
  • chop the small onions
  • grind grated coconut, cumin seeds and dry red chili to a coarse powder
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add urad dal, curry leaves, soaked moong dal and small onions
  • once the onions become transparent, add chopped banana stem. 
  • sprinkle some water, add turmeric powder, salt, asafoetida and cook covered till the banana stem gets completely cooked
  • once the vegetable is cooked, add grounded coconut mixture. Mix well
  • cook it for 4 - 5 mins and then switch off the flame. 
  • Serve as a side dish for any rice and kuzhambu varieties. 

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Tuesday, December 16, 2014

Kambu koozh / Kambu kanji / Pearl millet porridge / Bajra flour porridge

Kambu koozh
Pearl millet porridge

Millets are healthy, easy to digest, gluten free and  having a high nutritional value than wheat. Millets are great source of starch, making it a high energy food. It is also an excellent source of protein and fiber. Pearl millet is a rich source of phosphorous, which plays an important part in the structure of body cells. It helps in preventing gallstones in woman, helps in minimizing the risk of type 2 diabetes, reduces cholesterol, lowers blood pressure and reduces the risk of heart attacks.

Pearl millet is commonly known as Kambu in Tamil  and Bajra in Hindi. We can make plenty of recipes with millet flour. I made porridge for breakfast today as it is very easy and quick to make.

As millet has lot of health benefits, its always good to add dishes with millet to our regular diet. So lets try out this quick and easy porridge recipe with pearl millet flour. Please share your feedback in the comments section below.


Kambu maavu / Bajra flour / Pearl millet flour - 1/2 cup   [ 1 cup size = 240 ml ]
small onion / pearl onions / shallots - 25 - 30 nos
green chili - 2
mustard seeds - 1 tsp
jeera / cumin seeds - 1 tsp
curry leaves - 1 sprig
asafoetida - a pinch
buttermilk - 3 cups
salt - as needed
oil - 1 tsp
water - 3 cups


  • mix well bajra flour and water in a bowl using a whisk. You can also use a spoon to mix well. (There shouldn't be any lumps. mix it well)

  • add salt and heat this mixture  in medium flame
  • stir the mixture continuously as it tends to stick to the bottom. Switch off the flame when it gets thicker. Consistency will be little thinner than idli batter.
  • let it cool down. When it cools down, it forms a thick layer at the top so stir often to avoid that.
  • once the mixture gets cooled down, add buttermilk. Mix well. [If you don't have buttermilk, just beat 1 cup of curd with 2 cups of water and then add it instead of buttermilk ]
  • chop small onions and fine chop the green chilies
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add cumin seeds, curry leaves, asafoetida
  • add chopped onions and green chili and saute it till the onions become transparent
  • transfer it to the porridge and mix well
  • Serve this healthy pearl millet porridge for breakfast.

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