Saturday, September 12, 2015

Vegetable theeyal

Mixed vegetable Theeyal is one of the traditonal dish of kerala.It can be prepared with bitter gourd, brinjal, okra. The curry is thickish perfect to pair with rice & Papadam, I had little leftover which I had with dosa the next day and I just loved the combo.


Raw banana                     1
Beetroot                          ½
Carrot                             1 ½  
Okra                               8
Potato                             2  
Green Beans                    10
Bell pepper (capsicum)     1
Tamarind                       gooseberry size ball
Turmeric powder             ½ tsp.
Salt                               as needed
Water                            as needed
For roasting and grinding
Oil                                   1 tsp.  
Grated Coconut                1 cup
Coriander seeds                1 ½ tbsp.
Red Chiles                        6 nos
Fenugreek seeds              ½ tsp.
For seasoning         
Coconut oil                         2 tbsp
Mustard seeds                    1 tsp.
Curry leaves                        10
Grated coconut                    1 tbsp.
Dry red chilies                     2 no.


Wash and chop all vegetables lengthwise.
  • Soak the tamarind in hot water for 10 minutes and extract juice.
  • Cook all the vegetables (except okra,bell pepper) in little water along with  little salt and turmeric until soft but not mushy.
  • Heat the pan add ½ tsp of oil; fry the dry coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
  • Grind everything to a smooth paste along with 1 cup water.
  • Take a cooking pan and add the ground paste, cooked vegetables and fried vegetables along with more water and salt. Simmer on medium flame for 5 -7 minutes.
  • Add the tamarind juice in it and let it boil in medium flame
  • Reduce flame and allow the gravy to thicken.
  • Heat coconut oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
  • Pour the seasoning over the Theeyal and mix gently.
  • Serve hot with steam Rice

Tuesday, March 17, 2015

Potato Tamarind Salad

This is a very simple salad. Got this receipe from a magazine that I browsed through sometime ago. It can be made for Ekadesi also.

Ingredients :

Tamarind Pulp - 11/2 tbsp
Brown Sugar - 75 gm
Cumin - 1 tbsp (ground)
Ginger - Thumbsize Piece, chopped
Baby potatoes- 1 kg
Yoghurt - 3 tbsp
Corriander Leaves - 4 tbsp chopped

Method :

To make the dressing, put the tamarind pulp in a small pan,pour 75 ml boiling water and add the sugar, cumin and ginger. Add salt according to taste.
Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10 - 15 minutes. It should have a pleasant tang. Add extra sugar if needed.
While the tamarind is cooking, bring a large pan of salted water to boil and add the potatoes. Return to boil and cook for 15 minutes until tender.
Drain, then cool slightly before halving them.
Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated.
Drizzle over the beaten yoghurt and corriander. Serve warm or at room temparature.

Thursday, March 12, 2015

Chettinad Tomato soup

Chettinad refers to the southern part of Tamil Nadu, India. Chettinad cuisine is one of the spiciest and aromatic cuisine of India. I gathered information from a couple of food blogs regarding this soup and have presented my own 'no onion no garlic' version.

Tomatoes, ripe- 2
green chilli - 1
toor dal- 1tablespoon
Mung dal- 1 tablespoon
curry leaves- a string
fennel seeds- 1 teaspoon
cumin seeds- 1 teaspoon
black pepper, whole- 1 teaspoon
bay leaf- 2
cinnamon stick- 1
turmeric powder- a pinch
asafoetida- a pinch
salt to taste
corriander leaves- to garnish

Heat some oil in a pressure cooker. Add cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaf .

When the cumin cracks, add green chilli, chopped tomatoes, toor & mung dal, asafoetida, tumeric powder, curry leaves and saute them for a minute.

 Add salt and 2 cups of water and steam them for atleast 3 whistles.

 Turn off the heat and wait until the pressure releases.

Then pour them in a strainer and strain them to get a clear soup.

If possibble, squeeze out the tomatoes and dal by handor a potato masher.

Garnish the spicy clear soup with corriander leaves .

Add black pepper powser if required.

Serve hot.

Sunday, December 28, 2014

Masala stuffed whole wheat buns

I had a desire to make these stuffed buns for long time. But I was avoiding it as I wasn't confident if I could make soft buns with wheat flour. Thanks to my friend  Lalita Sundari who introduced me to this amazing whole wheat pastry flour. This flour is meant for making pie crusts, cookies, and cakes. This flour also makes an excellent pizza crust, but I was afraid to make bread as it does not work well with yeast. But thanks to the internet which gave me an idea of adding a commercial agent called vital wheat gluten. Vital wheat gluten is used by the commercial bakers for making soft and fluffy breads. There are also other ingredients that could be added to the the wheat flour to make the bread soft- honey, milk and butter. 


For bun
  • 1.5 cup whole wheat pastry flour
  • 1/2 cup vital wheat gluten
  • 1 tsp ajwain (carrom seeds)
  • 1.5 tsp kasuri methi, fine crushed between palms (dry fenugreek leaves)
  • 1/2 tsp salt
  • 4 tbsp olive oil/ butter
  • 2 -4 tbsp honey
  • 1.5 tbsp granulated sugar
  • 2 tsp active dry yeast
  • 1/4 cup luke warm milk
  • 1/2 cup luke warm water (or as required for kneading the dough)
  • Melted unsalted butter for brushing
  • Flour for dusting
  • 1cup finely chopped Cabbage
  • 2 potatoes
  • 1 cup carrots, beans and peas (together)
  • a generous pinch of asafetida 
  • 1 tsp cumin  seeds 
  • 1tsp coriander powder 
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam masala powder
  • 1/4 tsp MDH Sambar masala powder
  • 1tbsp Lemon juice
  • 2 tsp oil
  • salt to taste
  • Coriander leaves ( cilantro) to garnish


Dissolve sugar in lukewarm milk, add yeast and set aside for 5 minutes until frothy.

Mix the flour, ajwain, kasoori methi, salt, oil/ butter, honey and salt in a bowl. Add the milk once the yeast becomes frothy and start kneading the dough with lukewarm water as needed. 

Once the dough starts coming together, transfer the dough to the floured surface and continue to knead the dough for 5-10 minutes or until it becomes soft and elastic. 

Transfer the dough to an oil greased bowl and cover it with a damp cloth and leave it in a damp place. 

While the dough is rising, prepare the filling. Boil the potatoes. Boil the carrots beans and peas separately. 

Heat the oil in pan. Add cumin seeds. When the cumin seeds cracks add the cabbage and asafetida and fry them until translucent. Then add the all the spice powder and fry them for a minute in medium flame. 

Then add the boiled and mashed veggies. Add salt and cook them for 5 minutes.

 Turn down the heat and add lemon juice and coriander leaves. Allow the filling to cool down.

Rolling and Stuffing:

After an hour the dough would have doubled in size. Gently knead the dough again and divide them into 8 equal balls. Line a baking tray with parchment sheet and spray some oil and arrange the rolls with enough space for them to expand. 

Roll the filling about approximately half the size of the rolls. Now the rolls would have risen a little bit. Flatten the rolls between your palm and place the filling balls and close them by pinching the sides to the centre.

Place the stuffed rolls on the greased tray with the pinched side facing downwards. Brush some milk and cover it with food film.

Preheat the oven to 400 degrees F. The rolls would have risen a little bit when the oven is heated. Bake them for 15-20 minutes until the buns turn golden brown.

As soon as you remove the buns from the oven brush them with butter.

Serve the buns warm with your favorite spicy tangy chutney.