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Showing posts from October, 2018

Pepper Karasev | Milagu Karasev

Pepper Karasev - prepared with besan flour,  rice flour and spiced up with chilly powder and freshly ground black pepper powder. Great evening snack during winter days. If you are looking for an easy snack to prepare within an hour, try this pepper karasev. It comes together easily without much work. Karasev is typically made by scrapping the dough in a ladoo ladle. It's difficult for me to scrape directly into the hot oil, so I prefer to use the murukku press. But if you like the traditional method, you can prepare as you wish.


For the flour, try to use freshly prepared homemade besan flour and rice flour. If you don't have much time, use good quality besan flour and rice flour. Please do not use store bought black pepper powder for this karasev, because your karasev won't taste good. In store bought black pepper powder they will powder, it finely and you cannot enjoy the taste of the black peppers in the sev. Moreover the sev tastes flavourful in the homemade coarsely p…

White Pumpkin Halwa | Kasi Halwa

White pumpkin halwa also called as Kasi halwa is a quick and easy dessert with a very few ingredients. My husband bought me a big white pumpkin from the market and I don't know how to finish it. Because after cutting the white pumpkin, it doesn't taste good after 2 hours. We usually prepare kootu, sambar and thayir patchadi. This time my periappa(uncle) taught me this halwa with white pumpkins and it tastes so good. In our hometown, this white pumpkin halwa is served as a dessert for breakfast on special occasions.


It's very easy to make, you just need to pay some attention when sauteing the pumpkin gratings. The halwa is prepared with sauteing the pumpkin gratings in ghee for 5 minutes and then we have to cook till soft. When it's done, then we have to add sugar and ghee. This white pumpkin tends to require less sugar when compared to other vegetables. You can prepare this halwa within 20 minutes. Instead of spending several hours in your kitchen for a dessert,  you …

Ribbon Pakoda

Ribbon pakoda can be prepared in many different methods with few easily available ingredients in your kitchen. The ingredients primarily, used in this dish are gram flour, rice flour and chilly powder. You can also prepare ribbon pakodas with strong flavours like garlic paste and asafoetida powder. Make sure to grind the garlic cloves, smooth and strain it before adding to the dough. Apart from water, you can also add the garlic cloves water to knead the dough to bring more flavour to the pakodas.


Ribbon pakoda dough requires some careful handlings. If you have added more butter to the dough, it has a chance to break down into smaller pieces or it will absorb more oil. If the garlic cloves water is not perfectly strained, you can't able to squeeze  the pakodas smoothly as it will get stuck in the small holes. The dough should be kneaded carefully with the correct measurement of water to bring the proper texture. If you add more water, it will get very sticky and difficult to work…

Vegetable Aval (Poha) Upma | Rice flakes upma with vegetables

Vegetable aval upma is a quick and simple evening tiffin for your kids. Of course, it's packed with nutrients too. Preparing the upma with soaked aval, cooked vegetables and few basic tempering ingredients make a healthy and delicious tiffin that taste like vegetable rice.  The onions, green chillies and peanuts are sauted well in oil to bring the flavour for the upma and then the soaked aval and cooked vegetables are added to it. Once added, all the ingredients are mixed well to prepare a beautiful upma. The best part in this upma is all the ingredients give a unique taste. If you miss any one of the ingredients, the taste may differ a lot. If you use the thin aval, no need to soak them in the water. Since I like a chunky upma, I always go with thick aval for this upma.


Similar Upma recipes
Rava UpmaRava Upma with vegetablesArisi UpmaCoconut milk tomato Aval UpmaRagi flour Upma Semiya Upma

Peanut Sundal

Sundals are the perfect dish for an evening snack or a midday snack. They will come together quickly and easily, and perfect for all ages. When it comes to making snacks, many of us feel tired to spend more time in the kitchen. This happens to me everytime so a lot of times I make sundals for a quick evening snack.


Raw peanuts are one of those nuts that are so easy to cook. When compared to other sundal dishes, this raw peanut sundal is an addictive snack for me because of its little crunch. Many of us enjoy the hot salted peanuts cooked along with the shell. For this sundal if you are using fresh peanuts,it would be ready within 20 minutes. If you are using older peanuts, might require few hours of soaking. I have not included any other masalas for this sundal, just a handful of fresh grated coconuts. You may adjust the seasonings to your preference.


Pavakkai (Bitter gourd) Pitlai

Bitter Gourd Pitlai - an easy South Indian kuzhambu made with bitter gourds, toor dal flavoured with a good amount of red chillies, coriander seeds, chana dal, coconut and other spices. I guarantee this kuzhambu will surely impress your family. We always prefer kuzhambu with a good aroma and perfect balance of heat with a hint of tanginess.

My Grandma suggests me to add all the spices and other ingredients in a good amount for this pavakkai pitlai. Like what she always says, the best way to prepare any kuzhambu with a good flavour lies in roasting the spices until you can smell a nice aroma from all the ingredients. This kuzhambu is similar to our Idi Sambar but there are no onions, tomatoes and garlics. For this recipe, I have used the small variety bitter gourd which we call it as mithi pavakka in Tamil which have less bitterness than the regular bitter gourds. If you can’t find the small bitter gourds, you can substitute with the regular bitter gourds. For this kuzhambu …