Homemade Plum Jam Recipe - Step by Step Recipe

July 9, 2013

How to make Mango Plum Jam at Home ( No Pectin )
Preparation & Cooking Time : 30 mins
Yield : 2 cups

Ingredients:

Plums: 1 ¾ cups, pitted and chopped
Sugar: 1cup or little more
Lemon Juice:1 tbsp

Method:

1. In a heavy bottomed vessel, add the chopped plums, sugar and lemon juice.

2. Mix well and cook on a
high flame till the sugar
dissolves.

3. Reduce the flame and let it cook until it reaches the
consistency of jam.

4. Switch off the flame. The jam will thicken more as
it cools.

5. Store the jam in a sterilized jar in the refrigerator for a
couple of weeks.

Check out other Jam Recipes:

Kobbari Karivepaku Pachadi Recipe - Curry Leaves Coconut Chutney for Idli Dosa {Video}

July 8, 2013

Karivepaku Kobbari Pachadi or Coconut Karuveppilai Chutney Recipe - A healthy and delicious chutney for South Indian breakfast dishes.

Coconut Chutney is a staple South Indian side dish for breakfast dishes such as idli, dosa, vada, upma or pongal. There are many variations to make the traditional coconut chutney and today's recipe is one of them. I have used a lot of fresh curry leaves to make the chutney healthier and delicious.

Few More Chutney Recipes on the blog:

How to Make Curry Leaves Coconut Chutney Recipe Video below:

Print Recipe

Curry Leaves Coconut Chutney Recipe

How to Make Curry Leaves Coconut Chutney Recipe with Video. An easy, quick and healthy South Indian chutney or dip for idli, dosa, vada or pongal.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: South Indian

Keyword: Chutney Recipes, South Indian Food

Servings:

Calories: 59kcal

Author: Hari Chandana Ponnaluri

Ingredients

¼ cup Fresh Coconut
½ cup Curry Leaves tightly packed
½ tablespoon Chana Dal
½ tablespoon Urad Dal
3 - 5 Green Chillies
1 Dried Red Chilli
1 inch piece Tamarind
¼ teaspoon Mustard Seeds
3 teaspoon Oil
A big pinch of hing
Salt to taste

Instructions

Heat a 2 teaspoons of oil in a pan. Add chana dal and urad and fry them until golden brown color.
Remove and keep it aside.
Add the slit green chillies to the same pan and fry for a minute. Take them out of the pan and set aside.
In the same pan, add the curry leaves and fry until little crisp. Switch off the flame and allow them to cool.
Grind the roasted lentils, curry leaves, coconut, tamarind, required salt and green chillies to a smooth paste by adding little water.
Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter.
Then add the broken red chilli and hing and fry for a couple of seconds. Pour this over the chutney and mix well.
Serve with idli, pongal, vada, upma or dosa.

Video

Nutrition

Coconut Curry Leaves Chutney Recipe with Step by Step Photos:

Heat two teaspoons of oil in a pan.

Add chana dal and urad dal to the pan and keep roasting until they are a golden brown color. Do not burn them.

When they are done, remove from the pan and set aside to cool.

Slit 3-5 green chillies and add them to the same pan.
Saute them for a minute and set aside to cool.

In the same, add the measured curry leaves and keep frying until the leaves are little crisp.

When it is done, turn off the flame and cool completely.

Take a mixie jar or blender. Add the roasted lentils, green chillies and tamarind to it.

Add the roasted curry leaves, fresh coconut pieces and required salt to it and blend until smooth by adding water little by little.

Transfer the chutney to a bowl and adjust the consistency if needed.

Heat one teaspoon of oil in a small pan for seasoning. Add mustard seeds and let them splutter.
Add dried red chilli and hing to it and saute for a couple of seconds.

Remove from the flame and pour it over the prepared coconut curry leaves chutney.
Combine well and serve with idli, vada, dosa, upma or pongal.

Sweet Corn and Amaranth Leaves Fritters Recipe

July 5, 2013

Mokkajonna Thotakura Pakoda / Sweet Corn & Amaranth Leaves Pakora Recipe
Preparation & Cooking Time : 15 mins
Serves: 3 - 4 persons

Ingredients:

Sweet Corn Kernels: 1.5 cups
Chopped Amaranth Leaves: 1 cup, tightly packed
Onion : 1
Green Chillies: 5
Besan / Chickpea Flour: 1 - 2 tbsp
Rice Flour: 1 tbsp
Salt to taste
Oil for deep frying

Method:

1. Grind the sweet corn and green chillies into paste.

2. Add
the chopped onion, chickpea flour, rice flour, chopped amaranth and salt
to the corn mixture and mix well.

3. Heat oil in a pan for deep frying.

4. Take a small portion of this corn
mixture and drop into the hot oil.

5. Deep fry until golden brown. Remove
from the oil.

6. Serve on a cloudy day with a hot cup of coffee or tea.

You might also like to check these pakora recipes:

Gujarati Khatti Meethi Dal Recipe ~ Gujarati Recipes

July 4, 2013

I have already posted many dal recipes like pumpkin dal, dal lucknowi
and lemon dal. Today's recipe is a another simple and healthy dal. This
sweet and sour dal is a common dish in Gujarati homes. If you are
looking for more gujarati recipes then check this gujarati stuffed bhindi and farsi puri recipe.

Gujarati Style Sweet & Sour Dal Recipe:
Preparation & Cooking Time : 25 mins
Serves: 4 - 5 persons

Ingredients:

Toor Dal: ½ cup
Tomatoes: 2 medium sized
Raw Peanuts: ¼ cup
Chopped Green Chillies: 1 tsp
Red Chilli Powder: as needed
Chopped Ginger: ½ tsp
Curry Leaves: 5 - 6
Chopped Coriander Leaves: 1 tbsp
Sugar / Powdered Jaggery: 1 to 1.5 tbsp
Turmeric Powder: ¼ tsp
Lemon: 1
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Fenugreek Seeds: ¼ tsp
Oil / Ghee: 1.5 tbsp
A big pinch of hing
Salt to taste

Method:

1. Put
the rinsed toor dal and one cup of water in a pressure cooker and cook
for 3 - 4 whistles. Mash the dal and set aside.

Gujarati Surti Dal with rice and jowar roti

2. Heat ghee in
a vessel and add the mustard seeds, cumin seeds and fenugreek seeds and
let them splutter.

3. When the seeds stop popping, add the ginger, green
chillies, curry leaves and hing. Fry for a couple of seconds.

4. The add
the chopped tomatoes and peanuts and cook until tomatoes are soft.

5. Now
add the cooked dal, turmeric, salt, red chilli powder, jaggery and
approximately one cup of water. Combine well and let it cook on a low
flame for 10 minutes.

6. The dal should be of pouring consistency. Remove
from the flame and add the coriander leaves and lemon juice. Mix well
and serve with rice or roti.

You might also like to check these easy dal recipes:

Munakkada Rasam Recipe ~ Drumstick Rasam Recipe

July 3, 2013

Mulakkada Charu / Murungai Rasam Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 - 5 persons

Ingredients:

Drumstick: 1
Tomato: 1
Rasam Powder: 2 tsp
Red Chilli Powder: as needed
Tamarind: Gooseberry sized ball
Sugar or Jaggery : 1 - 2 teaspoon or as needed
Oil: 1 tsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Hing: ⅛ tsp
Red Chilli : 1
Coriander Leaves: 1 tbsp
Salt to taste

Method:

1. Soak the tamarind in water for 10 minutes and squeeze well
to extract the juice.

2. Wash and cut the drumstick into long pieces and set aside.

3. Add the chopped tomato, drumstick pieces and water in a vessel. Cover with a lid and cook until drumstick pieces are tender.

4. Add the rasam powder, salt, jaggery, tamarind extract, red chilli powder and water (adjust to desired
consistency) and let it boil for 10 minutes.

5. Then add the chopped
coriander leaves and mix well. Remove from the flame and set aside.

6. Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds
and let them splutter.

7. When they stop popping, add the hing and red
chilli. Stir for a couple of seconds and pour this over the rasam and
mix well.

8. Serve hot with rice.

Mango Cardamom Jam Recipe - Homemade Mango Jam - Step by Step Recipe

July 2, 2013

How to make Mango Cardamom Jam at Home ( No Pectin )

Hari Chandana PWorldBreakfast
Prep Time: 5 mins | Cook time: 25 mins | Makes: 2 cups

Ingredients:

Chopped Mango: 3 ½ - 4 cups
Sugar: 1 cup
Lemon : 2
Cardamom Powder: ½ tsp

Method:

1. Wash the mangoes and pat dry.

2. Peel the mangoes and chop into small pieces and set aside.

3. In
a heavy bottomed pan, add the finely chopped mango, sugar, lemon juice
and cardamom powder.

4. Mix well and cook on a high flame till the sugar
dissolves.

5. Reduce the flame to medium and
Stir well to prevent scorching.

6. Let it cook until it reaches the
consistency of jam.

7. The jam should be thick and easily spreadable.

8. It will thicken more as it cools.

9. Switch off the
flame and allow it to cool completely.

10. Store the jam in a sterilized jar in the refrigerator for a couple of weeks.

Check out other recipes with Mango:

Sorakaya Pachadi Recipe - Andhra Style Bottle Gourd Chutney Recipe

July 1, 2013

Sorakaya Pachhadi / Bottle Gourd Chutney for Rice or Dosa
Preparation & Cooking Time : 15 mins
Serves: 5 persons

Ingredients:

Chopped Bottle Gourd (with skin): 1 and ½ cups
Coriander Seeds: ½ tbsp
Urad Dal: ½ tbsp
Fenugreek Seeds: ¼ tsp
Tamarind: Marble Sized ball
Green Chillies: 2
Dried Red Chillies: 3
Powdered Jaggery: 1 tsp
Chopped Coriander Leaves: 1 - 2 tablespoon (Optional)
Salt to taste
Oil: 1 tbsp

For Seasoning:

Mustard Seeds: ¼ tsp
Urad Dal: ¼ tsp
Cumin Seeds: ¼ tsp
Hing: ⅛ tsp
Curry Leaves: 1 sprig
Oil: 1 tsp

Method:

1. Soak
the tamarind in water and set aside.

2. Heat a tablespoon of oil in a pan
and add the coriander seeds, urad dal and frnugreek seeds. Fry them
until golden brown color. Remove and keep aside.

3. In the same pan, add
the slit green chillies and red chillies and fry for a minute. Remove
and keep them aside.

4. Then add the bottle gourd pieces and fry for a
minute. Cover with a lid and cook until soft. Add a little water if
needed.

5. Now add the coriander leaves to the cooked bottle gourd and cook
for a minute. Remove from the flame and let it cool.

6. Grind the roasted
coriander seeds mixture into a powder and add the sauteed ingredients
along with tamarind, jaggery and salt and grind to a paste. Add some
water if required while grinding.

7. Heat a teaspoon of a oil in a pan and
add the mustard seeds, urad dal and cumin seeds.

8. When they stop popping,
add the hing and curry leaves and stir for a few seconds.

9. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well.

10. Serve with rice or dosa.

Lemon Sevai Recipe - Lemon Idiyappam Recipe

June 28, 2013

Lemon Sevai / Lemon Idiayappam Recipe:
Preparation & Cooking Time : 10 mins
Serves: 4 persons

Ingredients:

Idiyappam / Sevai : 3.5 cups
lemon: 2
Mustard Seeds: 1 tsp
Chana Dal: 1 tsp
Urad Dal: 1 tsp
Peanuts: 1 tbsp
Green Chillies: 3 - 4
Dried Red Chillies: 2
Curry Leaves : 1 sprig
Turmeric Powder: ¼ tsp
Hing: ⅛ tsp
Salt to taste
Oil: 2 tbsp

Method:

1. Heat
oil in a wok. Add the mustard seeds, chana dal, urad dal and peanuts
and let them splutter.

2. Then add the slit green chillies, red chillies,
curry leaves and hing and fry for a couple of seconds.

3. Now add the
turmeric powder, steam cooked idiyappam and salt to it and mix well.

4. switch off the flame and add the lemon juice.

5. Mix well and serve.

Vazhakka Thoran - Vazhakkai Poriyal - Kerala Plantain Curry Recipe

June 27, 2013

Ethakka Thoran / Vazhakka Thoran / Kerala Style Raw Banana Curry Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 persons

Ingredients:

Plantains: 2
Fresh Coconut: ½ cup
Green Chillies: 3 - 4
Shallots: 6
Cumin Seeds: ½ tsp
Mustard Seeds: ½ tsp
Turmeric Powder: ¼ ts
Curry Leaves: 1 sprig
Red Chilli: 1
Salt to taste
Oil / Coconut Oil: 1 tbsp

Method:

1. Wash, peel and chop the plantain into pieces.

2. In

a saucepan, add the chopped plantains, turmeric powder, salt and water
and
cook until plantain pieces are tender. Drain and set aside.

3. Grind the
shallots, cumin seeds, coconut and green chillies into a little coarse paste and
set aside.

4. Heat oil in a pan and add the mustard seeds and let them
splutter. Add the curry leaves and red chilli and fry for a couple of minutes.

5. Now add the ground coconut mixture and fry for a couple of
seconds.

6. Add the cooked plantains and mix well. Adjust the salt
and switch off the flame. Serve with rice.

You might also like to check these Kerala recipes:

Ragi Semiya Upma Recipe ~ Finger Millet Vermicelli Upma Recipe

June 26, 2013

Ragi Vermicelli Upma - Finger Millet Semiya Upma Recipe:
Preparation & Cooking Time : 15 mins
Serves: 2 persons

Ingredients:

Ragi Vermicelli: 2 cups
Onion: 1
Green Chillies: 3 - 4
Curry Leaves: 1 sprig
Peanuts: 2 tsp
Mustard Seeds: ¼ tsp
Chana Dal: ¼ tsp
Urad Dal: ¼ tsp
Oil: 2 tsp
Salt to taste
Lemon : 1

Method:

1. Soak the vermicelli in salted water water for 1 - 2 minutes.
Drain the vermicelli.

2. Steam cook the soaked vermicelli in idly plates
for 5 - 6 minutes.

3. Remove the cooked vermicelli and keep it aside.

4. Heat
oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and
let them splutter.

5. Add the chopped green chillies, curry leaves and
chopped onion to it and fry until onions are translucent.

6. Now add the
vermicelli and salt to it and mix well. Cover with a lid and let it cook
for a couple minutes on a low flame.

7. Switch off the flame and add the
lemon juice. Mix well and serve.

If you are looking for a dessert recipe with ragi vermicelli then do check this Ragi Semiya Kheer.

Vegan Mango Cake Recipe (Eggless)

June 25, 2013

Super moist, simple, flavorful and easy cake made with mango puree. It is SO good with a cup of coffee or tea!

two slices of mango cake served on a white plate with a plate

What is vegan mango cake?

This mango cake is a super simple, moist and easy cake recipe without butter, eggs and milk. It is one of the delicious and flavorful cake recipes that doesn't require any frosting.

A side view of the moist mango cake served on white plate with a fork

Can I use canned mango pulp?

Absolutely! You can use any kind of mango puree in this recipe. If you are using the canned ones, you will need to reduce the quantity of sugar a bit as the canned puree is slightly sweetened.

a close-up shot of moist mango cake on a white background

How long can I store it?

If you refrigerate it properly in an airtight container, it stays well for about 4-5 days.

Can I freeze it?

Yes, slice the cake and wrap each slice in plastic wrap and place them in a freezer bag or container. They can be stored in the freezer for up to 3 months. Whenever you need a slice thaw the frozen slice on the countertop.

a slice of mango coffee cake with a fork on white background

Serving suggestions:

This delicious mango cake is so good when served with a cup of coffee or tea. This can be served as a dessert as well.

a close-up photo of mango cake slices with a fork served on a white plate

Step by step preparation:

Preheat the oven to 180 degrees C.

Combine the plain flour, salt, baking powder and baking soda and sieve everything together to ensure even mixing. Keep this aside until use.

In a mixing bowl, whisk the fruit puree, sugar, oil and vanilla extract until combined.

Add the sifted flour to the puree mixture and mix until the batter shows no trace of flour.

a photo of whisking the mango cake batter

Make sure you don't over mix or overbeat the batter.

Grease a baking tin with oil and pour the batter to it.

Immediately place the tin in the preheated oven and bake at 180 degrees C for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Allow it to cool down for 10 -15 minutes and invert.

Let it cool completely on a wire rack.

Serve & enjoy!

Few more vegan baking recipes:

Vegan cranberry orange muffins
Avocado brownies
Banana oatmeal chocolate chip cookies
Banana sorghum muffins

Recipe adapted from Holy Cow

Vegan mango cake recipe video:

Print Recipe

5 from 1 vote

Vegan Mango Cake - Easy Eggless Mango Cake Recipe

An easy mango cake recipe without eggs and butter. Soft, moist and simple cake with mango puree

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: Indian, International

Keyword: Eggless Baking, Indian Mango Recipes, Mango Recipes, vegan cake recipes

Servings:

Calories: 221kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 ½ cup Plain Flour / All-purpose Flour
1 ½ cup Fresh Mango Pulp / Puree
⅓ cup Oil
⅔ cup Sugar
1 teaspoon Vanilla Extract
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Cardamom Powder
½ teaspoon Salt

Instructions

Preheatthe oven to 180 degree C.
Mix the flour, salt, baking powder and baking soda and sieve together to ensure even mixing. Keep this aside.
In a mixing bowl, whisk the mango puree, sugar, oil and vanilla extractuntil combined.
Add the sifted flour to the mango mixture and mix untilthe batter shows no trace of flour. Don't overmix or overbeat.
Grease abaking tin with oil and pour the batter to it.
Bake in preheated ovenat 180 degree C for 40 minutes or until a toothpick inserted into themiddle of the cake comes out clean.
Allow the cake to cool down for 10-15 minutes and then the invert in a wire rack.
Let it cool completely and slice.

Nutrition

Onion Tomato Coriander Chutney Recipe for Idli or Dosa {Video}

June 21, 2013

Onion Tomato Coriander Chutney is a soft, pulpy mixture of cooked tomatoes, onions and coriander leaves, again seasoned with mustard seeds. It has a slightly sweet, tangy and spicy taste that goes well with Indian breakfast dishes such as Semiya Dosa, Wheat Rava Pongal, Ragi Idli, Upma and Bread Medu Vada. This chutney will stay fresh for a couple of days if refrigerated.

Few More Chutney Recipes on the blog:

How to Make Tomato Onion Coriander Chutney Recipe Video Below:

Print Recipe

5 from 1 vote

Onion Tomato Coriander Chutney Recipe

How to Make South Indian Tomato Onion Coriander Chutney Recipe with step by step photos and video. An easy, healthy and delicious chutney recipe for tiffins.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Side Dish

Cuisine: Indian, South Indian

Servings:

Calories: 132kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Chopped Onion
2 cups Chopped Tomatoes
½ - ¾ cup Coriander Leaves
3 - 4 Green Chillies
1 inch piece Tamarind
1 teaspoon Jaggery
¼ teaspoon Mustard Seeds
¼ teaspoon Urad Dal
1 - 2 Dried Red Chilli
⅛ teaspoon Hing
2 tablespoon Oil
¼ teaspoon Turmeric Powder
Salt to taste

Instructions

Heat a tablespoon of oil in a wok. add slit green chillies and saute for a couple of seconds. Then add chopped onion and saute until they are transparent and light brown color.
Now add the finely chopped tomatoes, turmeric powder and tamarind to it and cook till tomatoes are mushy.
Finally add the fresh coriander leaves and let it cook for a minute.
Remove from the flame and allow it to cool.
Add salt and powdered jaggery to the cooked ingredients and grind until smooth.
Transfer the chutney to a bowl and set aside.
Heat a tablespoon of oil in a pan. Add the mustard seeds and urad dal and let them splutter.
Add the red chillies and hing and fry for a couple of seconds.
Pour this over the chutney and mix well.
Serve with idli, dosa or any snacks like rava vada, poha vada, bread besan toast and onion pakora.

Video

Nutrition

Onion Tomato Coriander Chutney Recipe with Step by Step photos:

Chop the tomatoes and onions into pieces and set aside. Slit the green chillies and keep them aside.
Heat one tablespoon of oil in a pan and add the slit green chillies.
Saute them for a couple of seconds.

Add two cups of chopped onions to the same pan and fry until they are light brown and transparent.

When onions are roasted, add the chopped tomatoes, tamarind and turmeric powder.

Give it a stir to combine well.

Cover the pan with a lid and let it cook until the tomatoes are soft and mushy.

Open the lid and add chopped coriander leaves or cilantro to the cooked tomato-onion mixture.

Mix and cook for a minute. No need to cook longer.
Turn off the flame and let it cool completely.

Transfer the cooled mixture to a jar or blender. Add salt and jaggery to it and blend until smooth. Use a little water while grinding if needed.

Transfer the ground chutney to a bowl and set aside.

Heat a tablespoon of oil in a small pan or tadka pan for seasoning.
Add urad dal and mustard seeds and fry them until brown.
Add dried red chillies and hing and saute for a couple of seconds.

Pour this seasoning over the ground chutney and mix well.
Serve with idli, dosa, vada, pongal or pakoras.