Sorakaya Palu Posina Kura ~ Andhra Bottle Gourd Curry with Milk

June 20, 2013

Today's recipe is a very easy and quick curry. A classic recipe of
Andhra Cuisine using the bottle gourd and milk. It has a slight sweet and
spicy taste and goes well with poori or any Indian flat breads. If you
are looking for more bottle gourd recipes then do check Bottle Gourd Raita, Sorakaya kothimeera karam, sorakaya pappu and Sorakaya avapettina kura.

Sorakaya Paalu Posina Koora ~ Bottle Gourd Milk Curry Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 persons

Ingredients:

Chopped Bottle Gourd: 2 cups
Milk: ¼ cup
Rice Flour: 2 tsp
Green Chillies: 3 - 4
Dried Red Chilli: 1
Sugar: 1 tsp
Mustard Seeds: ½ tsp
Urad Dal: ½ tsp
Chana Dal: ½ tsp
Oil: 2 tsp
Curry Leaves: 1 sprig
Turmeric Powder: ¼ tsp
Salt to taste

Method:

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

2. Add the chopped green chillies, curry leaves and red
chilli and fry for a couple of seconds.

3. Then add the bottle gourd
pieces, salt, sugar and turmeric powder and mix.

4. Sprinkle little water
and cover it with a lid. Cook until pieces are soft.

5. Dilute the rice
flour in little water and add it to the curry. Mix well and let it cook
for another couple of minutes.

6. Then switch off the flame and add the
milk to it. Mix well and serve with poori or roti.

If you are looking for more
curry recipes, then check out this list of Curry Recipes in this
blog.

Chama Dumpa Fry ~ Seppankizhangu Varuval ~ Taro Root Fry

June 19, 2013

Taro root / Colocasia is
known as Chama Dumpa in Telugu, Arbi in Hindi, Seppankizhangu or
Cheppankizhangu in Tamil and Chembu in Malayalam. In Indian, taro root
is a common vegetable served in many ways, such as deep fried in oil, or
cooked in a tamarind gravy with lots of Indian spices. I have already
posted a arbi fry recipe with
coconut and today's recipe is another deep fried version. This tastes
particularly good with cooked rice with a dollop of ghee. You can also
serve with sambar rice, curd rice or any South Indian pulusu. If you are looking for more recipes, then do check this Recipe Index.

Chamadumpa Fry / Cheppankizhangu Fry / Arbi Fry Recipe:
Preparation & Cooking Time : 25 mins
Serves: 4 persons

Ingredients:

Taro Root / Arbi : 12 - 15
Besan / Chickpea Flour: 1 tbsp
Rice Flour: 1 tsp
Red Chilli Powder: ½ teaspoon or as required
Turmeric Powder: ¼ tsp
Salt to taste
Oil for deep frying

Method:

1. Wash
and pressure cook the taro for 2 whistles and let them cool completely.

2. Peel and chop the cooked taro root into slightly thick slices.

3. Add the
salt, red chilli powder and turmeric powder to the slices. Mix well and
set aside.

4. Heat oil in a pan for deep frying and drop the flour coated
slices into hot oil.

5. Deep fry them until golden brown color and crisp.

6. Take them out of the oil and serve with rice or sambar rice.

Kerala Idiyappam Recipe - Sevai - Step by Step Recipe

June 18, 2013

Idiyappam / Sevai / Noolappam is a typical and healthy South Indian
dish usually served for breakfast. These soft string hoppers goes well
with vegetable stew or any gravy curry. It also tastes best with coconut
milk with a dash of jaggery or sugar.

Idiyaappam / Nool Puttu / String Hoppers Recipe:
Preparation & Cooking Time : 30 mins
Serves: 4 - 5 persons

Ingredients:

Rice Flour: 2 cups
Water: 2 cups (adjust as needed)
Grated Fresh Coconut: ½ cup (optional)
Salt to taste
Oil: ½ tsp

Idiyappam with Mango Sambar

Method:

1. Dry
roast the rice flour for 2 minutes and set aside.

2. Bring water to a
rolling boil. Add the salt and oil to this boiling water and switch off
the flame.

3. Now add this water little by little to the roasted rice
flour.

4. Combine well with a spatula to make a dough.

5. When it is still
warm knead it well. The dough should be soft and slightly sticky.

6. Grease
the idli plate with little oil or ghee and sprinkle little coconut on
each mould and set aside.

7. Make a cylindrical shape of the dough and
place it into the greased sev maker or idiyappam maker.

8.Press the sev
maker into swirls onto the idli plates. Steam cook for 12 - 15 minutes.

9. Serve with vegetable stew or sambar.

Raw Mango Sambar - South Indian Mango Sambar Recipe

June 17, 2013

Sambar is a main course in any South Indian meal. I have already posted a
sambar recipe with black eyed beans and this is another variation of
sambar with raw mango and toor dal. You can serve this with rice, ven pongal, idli,
dosa, vada or even idiyappam. If you are looking for more recipes, then do check this Recipe Index.

Manga Sambar / Mamidikaya Sambar Recipe
Preparation & Cooking Time : 25 mins
Serves: 4 persons

Ingredients:

Raw Mango: 1 cup
Toor Dal: ¼ cup
Tomato: 1 small
Onion : 1
Sambar Powder: 2 tsp
Tamarind: 1 inch piece
Powdered Jaggery: 1 - 2 tsp
Red Chilli Powder to taste
Salt to taste
Turmeric Powder: ¼ tsp
Mustard Seeds: ½ tsp
Fenugreek Seeds: ¼ tsp
Cumin Seeds: ½ tsp
Asafoetida : ¼ tsp
Dried Red Chilli : 1
Curry Leaves: 1 sprig
Oil: 2 tsp

Method:

1. Soak the tamarind in water and squeeze well
to extract the juice and set aside.

2. Cook the rinsed toor dal for
3 - 4 whistles with a half cup cup of water. Mash the cooked dal and
set aside.

3. Heat oil in a vessel and add the mustard seeds, cumin seeds
and fenugreek seeds and let them splutter. Then add the red chilli,
curry leaves and hing and fry for a couple of seconds.

4. Add the chopped
onion and saute for a minute. Then add the chopped tomato and little
water to it. Close with a lid and cook until soft.

5. Add the mashed dal,
salt, turmeric, red chilli powder, tamarind extract, sambar powder,
mango pieces and water to it.

6. Let it boil until mango pieces are soft.
Add little more water if you want to adjust the consistency. Serve hot.

Iced Lemon Tea Recipe ~ How to Make Iced Lemon Tea

June 14, 2013

Iced lemon tea is easy and refreshing beverage to sip on a sunny afternoon. If you are looking for hot tea recipes then you may also check dry ginger tea, cinnamon tea, tulasi chai, green tea and mint tea.

Easy Lemon Iced Tea Recipe:
Preparation & Cooking Time : 15mins
Serves: 3 persons

Ingredients:

Water: 3 cups
Tea Powder: 3 tsp
Sugar: 3 tablespoon or as required
Lemon : 3 tbsp
Ice Cubes

Method:

1. In a sauce pan, bring water to boil.

2. Add the tea powder and let it boil for two minutes.

3. Remove from the heat and strain
the water through the strainer into a bowl.

4. Then add the sugar and
lemon juice to it and mix well.

5. Let it cool down and keep it in the
fridge.

6. Once the tea is cooled, remove from the fridge.

7. Pour the tea
into glasses and add a few ice cubes and serve.

You might also like to check these recipes:

Gobi Tomato Curry with Dry Coconut | Easy Side Dish for Roti

June 13, 2013

Cauliflower Tomato Subzi Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 persons
Ingredients:

Gobi / Cauliflower Florets : 2 cups
Tomatoes: 2
Onion : 1
Dry Coconut Powder: 1 - 2 tbsp
Garam Masala : 1 tsp
Red Chilli Powder : ½ teaspoon or as required
Sugar: ½ teaspoon (optional)
Turmeric Powder: ¼ tsp
Cumin Seeds: ½ tsp
Oil : 1 tbsp
Fresh Coriander Leaves
Salt to taste

Method:

1. Heat oil in a wok, add the cumin seeds and let them splutter.

2. Add the
chopped onion to it and fry until translucent. Then add finely chopped
tomatoes and cook until soft.

Gobi Tomato Subzi with Finger Millet Roti

3. Add cauliflower, salt, turmeric powder,
red chilli powder, garam masala, along with half cup of water.

4. Cover the
wok and reduce the flame to low. Let it cook completely.

5. Now add the
coconut and chopped coriander leaves and combine well. Serve hot with
roti or with rice.

Roasted Makhana Recipe ~ How to Make Roasted Phool Makhana ~ Roasted Fox Nuts

June 12, 2013

Roasted Makhana Recipe - A healthy Indian snack made with fox nuts or popped lotus seeds.

makhana snack

Roasted Makhana is a healthy and crispy Indian snack using foxnuts or popped lotus seeds. This can be made in 10 minutes with a couple of spices and can be made in bulk and stored in an airtight container. This snack is a great alternative to popcorn.

roasted makhana recipe

Few More Snack Recipes on the blog:

How to Make Roasted Makhana Recipe Video:

If you like this recipe of roasted makhana, please consider rating it in the comment section.

Print Recipe

5 from 2 votes

Roasted Makhana or Roasted Foxnuts

Healthy Indian snack made with fox nuts or phool makhana. Recipe with step by step photos and video.

Cook Time10

Total Time10

Course: Snack

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

3 cups Phool Makhana / Popped Lotus Seeds / Fox Nuts
¼ teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder or as needed
½ teaspoon Chat Masala or as required
Black Salt / Rock Salt or use regular salt
1 tablespoon Oil / Ghee

Instructions

In a wide pan, heat the ghee or oil.
Add the makhana to it and reduce the flame to low.
Roast them for 10 minutes on a low flame till they become crunchy.
Then add salt and mix well.
Switch the flame and add the red chilli powder, turmeric powder and chat masala and combine well.
Allow them to cool. Store in an airtight container and serve as a snack.

Video

Makhana Snack Recipe with Step by Step Photos:

Heat oil or ghee in a heavy bottomed pan and the makhana or foxnuts to it.

Reduce the flame to low and roast them for about 10 minutes or until they are crunchy.

Crush the roasted nuts to check the doneness. They should be crunchy. Add salt and combine well.

Switch off the heat and add the turmeric powder, chat masala and red chilli powder and mix everything well combined. If you feel the spies are not coating well, add a teaspoon of ghee or oil to it and combine.

Let them cool completely and store in an airtight container.

You might also like to check these recipes:

Ragi Semiya Payasam ~ Ragi Vermicelli Kheer Recipe

June 11, 2013

Ragi Semiya Payasam ~ Finger Millet Vermicelli Kheer Recipe:
Preparation & Cooking Time : 10 mins
Serves: 4 persons

Ingredients:

Ragi Vermicelli: 1 cup
Water : 1 cup
Milk : 1 and ¼ cups
Sugar: ½ cup
Dry Coconut Powder: 2 tbsp
Cashews and Raisins
Ghee: 2 tbsp
Cardamom Powder: ½ tsp

Method:

1.Heat ghee in a
heavy bottomed frying pan and fry the cashews until light brown color.

2. Then add the raisins and fry until it plumps up. Take them out of the
ghee and set aside.

3. In
the same pan, add the ragi vermicelli and fry for a couple of minutes.

4. Then add water and reduce the flame. Cover with a lid and let it cook
completely.

5. Now add the sugar, milk, coconut and cardamom powder to it
and cook for another couple of minutes.

6. Switch off the flame and garnish
with roasted nuts and serve hot.

Bobbarla Sambar Recipe - Lobia Sambar - Black Eyed Beans Sambar

June 6, 2013

Bobbarla Sambar or Lobia Sambar Recipe - Healthy and delicious South Indian stew made with black-eyed peas and spices.

Sambar is a traditional South Indian style stew cooked with lentils, vegetables, tamarind and spices. It is a healthy and flavorful side dish that goes well with steamed rice, pongal, upma, dosa and idli. Sambar is usually prepared with toor dal or pigeon peas but I have replaced it with black-eyed peas / lobia / karamani.

Few More Sambar Recipes on the blog:

How to Make Lobia Sambar Recipe

Print Recipe

Bobbarla Sambar - Lobia Sambar Recipe

Unique and healthy South Indian sambar using black-eyed beans. It can be paired with rice, idli, dosa, upma and pongal.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Indian, South Indian

Keyword: healthy recipes, sambar varieties

Servings:

Calories: 61kcal

Author: Hari Chandana Ponnaluri

Ingredients

¼ cup Black Eyed Beans
1 unit Onion big-sized
2 units Tomatoes
1.5 to 2 tablespoon Sambar Powder
¼ teaspoon Turmeric Powder
Tamarind - small lemon sized ball
2 teaspoon Powdered Jaggery
1 tablespoon Dry Coconut Powder optional
Red Chilli Powder as needed optional
Salt to taste
1 teaspoon Oil

To Temper

½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
A pinch of hing
2 units Dried red chillies
1 Sprig Curry Leaves
2 teaspoon Oil

Instructions

Wash rinse and soak the beans in a lot of water overnight.
Drain water and pressure cook for 3 – 4 whistles with fresh water. Drain and allow it to cool
Soak the tamarind in water and squeeze well to extract the juice.
Grind or mash the cooked beans and set aside.
Heat a teaspoon of oil in a vessel. Add the chopped onion and chopped tomato and fry for a couple of minutes.
Then add a little water and cover with a lid. Let it cook until soft.
When the onion and tomatoes are cooked, add the cooked beans paste, tamarind extract, salt, red chilli powder, jaggery, sambar powder and water (adjust to desired consistency) to the cooked onions. Allow the sambar to boil and thicken.
Now add the coconut powder and cook for another 2 minutes.
Remove from the heat and set aside.
Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Now add the red chillies, curry leaves and hing and stir for a couple of seconds.
Pour the tempered ingredients over the prepared sambar and combine well. Serve hot with rice, idli or pongal.

Nutrition

Watermelon Mint Juice Recipe - How to make Watermelon Mint Juice Recipe - Watermelon Recipes

June 1, 2013

how to make watermelon mint recipe | blendwithspices.com

If you are looking for more beverage recipes then do check Watermelon Rose Juice, Mango Kesar Lassi, Gulkand Lassi, Banana Lassi, Lemon Tea, Iced Sabja Lemon Tea and Rooh Afza Lemon Sharbat.

Print Recipe

Watermelon Mint Juice Recipe

Prep Time5

Total Time5

Course: Beverage

Cuisine: World

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Watermelon, chopped and de-seeded
8 Fresh Mint Leaves
1 tablespoon Lemon Juice or as needed
Sugar to taste
Ice Cubes

Instructions

Combine all the ingredients in a blender and blend well.
Pour the juice in glasses
Add the ice cubes to it and serve.
You can strain the juice through the strainer to remove the pulp.

Instructions:

Combine all the ingredients in a blender and blend well.

easy watermelon recipes, watermelon juice recipes | blendwithspices.com

Pour the juice in glasses
Add the ice cubes to it and serve.
You can strain the juice through the strainer to remove the pulp.

You might also like to check these recipes:

Namkeen Kheera Lassi | Salted Cucumber Lassi Recipe

May 28, 2013

Keera Dosakaya Lassi / Indian Yogurt Cucumber Drink Recipe:
Preparation & Cooking Time : 5 mins
Serves: 2 persons

Ingredients:

Cucumber : 1 cup (peeled and chopped)
Yogurt: 1 cup
Roasted Cumin Powder: ½ tsp
Water: ½ cup or as needed
Ice Cubes
Salt to taste

Method:

1. Wash,
peel and chop the cucumber into pieces grind until
smooth.

2. Add the yogurt, salt, cumin powder and water.

3. Blend it until
smooth and frothy. Pour the lassi into glasses.

4. Add the crushed
ice cubes to it and garnish with cumin powder.

5. You can also chill
the lassi in the refrigerator.

6. Serve chilled.

Other Lassi Recipes:

Mango Lassi
Punjabi Sweet Lassi

Peanut Mint Chutney Recipe for Idli / Dosa

May 27, 2013

I have already posted peanut tomato chutney and peanut onion chutney. This is another version with mint leaves.This chutney goes well with breakfast dishes like rice rava upma, corn dosa, millet pongal, mixed veg pongal and even makki ki roti. If you are looking for more recipes, then do check this Recipe Index.

Mint and Peanut Chutney Recipe for Tiffins:
Preparation & Cooking Time : 25 mins
Serves: 5 persons

Ingredients:

Peanuts: ½ cup
Fresh Mint Leaves: ½ cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tablespoon or as needed
Salt to taste
Oil: 2 tsp

For Seasoning:

Mustard Seeds: ½ tsp
Urad Dal: ½ tsp
Cumin Seeds: ¼ tsp
Hing: ⅛ tsp
Oil: 1 tsp

Method:

1. Heat a heavy
bottomed pan on a medium heat, slowly roast the peanut to golden brown
color. Cool and rub the skins off.

2. Heat
oil in a pan and add the chopped onions and slit green chillies.

3. Fry
the onions until light brown color. Take them out of the pan and set
aside.

4. In the same pan, add the mint leaves and fry for 3 - 4 minutes
and turn off the flame and allow it to cool.

5.Grind
the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and
some salt to a smooth paste by adding little water.

6. Transfer
the chutney into a bowl and keep it aside.

7. Heat a teaspoon of oil in a
pan for seasoning. Add the mustard seeds and urad dal and let them
splutter.

8. When the seeds stop popping, add the hing and stir for a few
seconds and turn off the heat.

9. Pour the tempered ingredients over the
chutney and combine well. Serve with idli, dosa , pongal or upma.