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Paneer tikka in Oven, Mango paneer tikka with step by step pictures, paneer cubes marinated in mango fresh mango masala, cooked in an oven. It's summer and mangoes the king of fruits are in season now. Though i love to eat mangoes as it is, i love to try out different recipes out of mango too. I have posted many Mango recipes in Jeyashri's Kitchen. This time also i have listed few interesting mango recipes. Paneer and mango combo is so awesome and i wanted to try this out last year itself. I got the idea from here and bookmarked it too. For the first time i made Paneer tikka in Oven and i am so happy with the results. I have posted Hariyali paneer tikka on stove top sometime back. This Mango one is a great hit at home and kids too loved it.


I used Organic Alphonso mangoes for making this Mango Paneer tikka. For my readers in Singapore please make your orders for delicious certified Organic mangoes, directly from ratnagiri. Please contact 81141178 to place your orders for home delivery or check out wild_seed_sg instagram page.
Do check out

Mango paneer tikka 
  • Recipe Cusine: Indian
  • Prep Time: 60 Minutes
  • Cook time: 15 Minutes
  • Serves: 1-2
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Paneer tikka in Oven, Mango paneer tikka with step by step pictures, paneer cubes marinated in mango fresh mango masala, cooked in an oven.
     Paneer  200 gms
     Alphonso mangoes  1 and 1/2 small mango
     Red chili powder 1 tblsp
     Chaat masala 1 tsp    
     Garam masala 1 tsp
     Hung curd  2 tblsp
    Besan | kadalai maavu 1 tsp
    Salt  as needed
    Oil  few drops to drizzle on the top
    Onion  1 
   Capsicum  1/2 
Method :
  • Cut the paneer into big thick cubes. 
  • Cut the onion and capsicum into cubes.
  • Peel the skin of the mangoes and take out the flesh. Feel free to lick the seed before throwing it out. 
  • In a mixie, add the mango pulp, red chili powder, chaat masala, garam masala, hung curd, besan and salt. 
  • Besan and hung curd makes the marination thick and intact.
  • Pulse this to get a smooth mixture. 
  • In a wide bowl add the paneer cubes, onion and capscium. 
  • Add the mango mixture to this and mix it gently, so that the paneer cubes, onions and capsicum will get coated to the mango masala. 
  • Let this marinate for an hour. Keep it inside the refrigerator. You can keep it overnight too. The more the marination, the masalas will get infused into the paneer.
  • Meanwhile put the wooden skewers in water. Let this soak in water for minimum 30 minutes.
  • So why are we soaking the bamboo sticks in water? As we are going to cook the paneer tikka in Oven, we are soaking them in water to prevent it from burning.
  • After an hour, take out the marinated paneer cubes and gently put this into the skewers.
  • Drizzle few drops of oil. 
  • Arrange this in a baking tray. I lined the baking tray with baking paper. 
  • Bake this for 15 minutes at 160 degree C. 
  • Take out once done and sprinkle little chaat masala on the top, before serving.
  • Alternatively we can do this in the tawa too. 
  • Check out my recipe of paneer tikka in tawa and follow the same method.
  • The mango flavoured paneer tikka tasted so yum and doesn't have any unique or indifferent taste. 
  • The sweetness of the mangoes are balanced with the masalas but the flavour of the mangoes were nicely infused. 
Notes:
  1. Soak the bamboo skewers in water for minimum of 30 minutes to avoid burning of the sticks.
  2. If using frozen paneer cubes, bring that to room temperature before marination. 
  3. Mangoes give a best flavour to the paneer tikka, so do give it a try.
Method with step by step pictures :
  • Cut the paneer into big thick cubes. 
  • Cut the onion and capsicum into cubes.
  • Peel the skin of the mangoes and take out the flesh. Feel free to lick the seed before throwing it out. 
  • In a mixie, add the mango pulp, red chili powder, chaat masala, garam masala, hung curd, besan and salt. 
  • Besan and hung curd makes the marination thick and intact.
  • Pulse this to get a smooth mixture. 
  • In a wide bowl add the paneer cubes, onion and capscium. 
  • Add the mango mixture to this and mix it gently, so that the paneer cubes, onions and capsicum will get coated to the mango masala.  
  • Let this marinate for an hour. Keep it inside the refrigerator. You can keep it overnight too. The more the marination, the masalas will get infused into the paneer.
  • Meanwhile put the wooden skewers in water. Let this soak in water for minimum 30 minutes.
  • So why are we soaking the bamboo sticks in water? As we are going to cook the paneer tikka in Oven, we are soaking them in water to prevent it from burning.
  • After an hour, take out the marinated paneer cubes and gently put this into the skewers.
  • Drizzle few drops of oil. 
  • Arrange this in a baking tray. I lined the baking tray with baking paper. 
  • Bake this for 15 minutes at 160 degree C. 

  • Take out once done and sprinkle little chaat masala on the top, before serving.
  • Alternatively we can do this in the tawa too. 
  • Check out my recipe of paneer tikka in tawa and follow the same method.
  • The mango flavoured paneer tikka tasted so yum and doesn't have any unique or indifferent taste. 
  • The sweetness of the mangoes are balanced with the masalas but the flavour of the mangoes were nicely infused. 

Notes:
  1. Soak the bamboo skewers in water for minimum of 30 minutes to avoid burning of the sticks.
  2. If using frozen paneer cubes, bring that to room temperature before marination. 
  3. Mangoes give a best flavour to the paneer tikka, so do give it a try. 
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Poondu thokku recipe| garlic thokku, with step by step pictures and video, a simple and easy to make thokku recipe made using garlic. I have got a reader request to post this recipe of poondu thokku long time back. I have already posted garlic pickle recipe but somehow i couldn't get any satisfying thokku recipe. Recently when i visited my friend Lakshmi's mom, she made an amazing Poondu thokku and i immediately noted down the recipe from her. The only toughest part is peeling the garlic but it is worth the effort. The poondu thokuu tasted so yum.
Generally we don't consume pickles so much. I always make in small batches whenever needed. My mom makes maavadu in bulk, for a year and also mango thokku for 6-8 months too. In my in laws house we don't eat much of pickles, so i didn't take up the tradition of making variety of pickles in Summer. But i have posted few popular South Indian pickles like, Instant Lemon pickle, Gooseberry pickle, Avakaai mango pickle, mango thokku and few more.
Amma used to make maavadu in bulk and send it to my athais too, during my childhood days. The maavadu we get in Madurai will be so good and also the prices will be less compared to the ones in cities.

Do try this Poondu thokku recipe and let me know how it turned out. The video of the recipe is coming up soon.


Poondu Thokku recipe

  • Recipe Cusine: Indian
  • Prep Time: 30 Minutes
  • Cook time: 20 Minutes
  • Serves: 1/2 cup
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Poondu thokku recipe| garlic thokku, a simple and easy to make thokku recipe made using garlic.
     Garlic | poondu  1 cup (peeled)
     Sesame Oil  3 tsp + 3 tblsp
     Mustard seeds  1/4 tsp + 1/8 tsp
     Red chilli powder  2 tblsp (adjust as per your spice level)
     Turmeric powder  1/4 tsp
     Salt  as needed
     Asafoetida  a tiny pinch
Method :
  • Peel the skin of the garlic and wash it nicely and pat dry it. 
  • I used both the smaller Indian garlic and the big malai poondu variety too. 
  • In a pan add 3 tsp sesame oil and add in 1/8th tsp of mustard seeds and asafoetida. 
  • Once the mustard splutters, add in the peeled garlic. 
  • Saute in a medium flame and once it turns slight golden, switch off the flame. 
  • Allow this to cool.
  • Pulse this once in the mixie. Do not make a paste.
  • Just one pulse is enough. 
  • In a pan add 2 tblsp sesame oil and add in 1/4 tsp mustard seeds. 
  • Add the pulsed garlic and add the red chili powder, turmeric powder and salt. 
  • Mix well. 
  • Let this cook in low flame for 8-10 minutes.
  • Add the remaining 1 tblsp oil at regular intervals. 
  • Once the thokku starts leaving oil on the sides, switch it off.
  • Allow this to cool completely and store this in a clean dry jar.
  • If you are making in bulk or big batches put the pickle in a jar and keep it under the sunlight,covered, for 3-4 days.
  • This will give a good shelf life to the pickle. 
Notes:
  1. I used small variety and the big variety of garlic pods.
  2. Always use sesame oil for making South Indian thokku | pickle. 
  3. This Garlic thokku | Poondu thokku goes well with curd rice, paratha, sambar rice and chapathi too. 
   
Method with step by step pictures :
  • Peel the skin of the garlic and wash it nicely and pat dry it. 
  • I used both the smaller Indian garlic and the big malai poondu variety too. 
  • In a pan add 3 tsp sesame oil and add in 1/8th tsp of mustard seeds and asafoetida. 
  • Once the mustard splutters, add in the peeled garlic. 
  • Saute in a medium flame and once it turns slight golden, switch off the flame. 
  • Allow this to cool.
  • Pulse this once in the mixie. Do not make a paste.
  • Just one pulse is enough. 
  • In a pan add 2 tblsp sesame oil and add in 1/4 tsp mustard seeds. 
  • Add the pulsed garlic and add the red chili powder, turmeric powder and salt. 
  • Mix well. 
  • Let this cook in low flame for 8-10 minutes.
  • Add the remaining 1 tblsp oil at regular intervals. 
  • Once the thokku starts leaving oil on the sides, switch it off.
  • Allow this to cool completely and store this in a clean dry jar.
  • If you are making in bulk or big batches put the pickle in a jar and keep it under the sunlight,covered, for 3-4 days.
  • This will give a good shelf life to the pickle. 
Notes:
  1. I used small variety and the big variety of garlic pods.
  2. Always use sesame oil for making South Indian thokku | pickle. 
  3. This thokku is perfect for long travel too. 
  4. This Garlic thokku | Poondu thokku goes well with curd rice, paratha, sambar rice and chapathi too. 
      
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Aval | Poha| Rice flakes is used in Indian cuisine to make upma, sweet, idli, dosas and many more. We get varieties of aval like, thin, medium thick and getti aval. Also for a healthier version we use Red aval too.  I got introduced to Aval upma for the first time after marriage. My mom used to make Vella aval for Janmashatmi only. Later i learnt many poha recipes | aval recipes from my friends. Also posted most the poha recipes in Jeyashri's kitchen too. This post gives a compilation of all the recipes using aval | poha from Jeyashri's kitchen. I will update this post as and when i post Aval | poha recipes.

Click the name to get the recipe.
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Indian Lunch menu ideas, the series i wanted to start for a long time but somehow i kept on postponing it. I used to share my lunch platter in Jeyashri's kitchen Instagram under the hashtag #jeyashriskitchenlunch and many of them used to ask me to post it regularly. As i couldn't commit on that on a daily basis, i thought i will share a platter once a week. It doesn't mean that i don't cook on a regular basis, i cook 3 meals on a daily basis. But sometimes it will be a salad and a soup on my lunch plate, sometimes it may be a simple left over ones after packing the lunch box for kids and husband. As weekend i generally tend to cook a little elaborate lunch. Also by doing this Lunch menu series, it will bring out the unnoticed, yummy, old recipes from Jeyashri's kitchen. I have noted down some family's favorite combo and also the commonly loved combo recipes for this series. Stay tuned to Jeyashri's Kitchen for this interesting series every Saturday for Lunch menu ideas or Brunch menu ideas. The menu won't be too elaborate always as we did for the Cooking for guest series. Sometimes i will post some simple combos and sometimes i will share an elaborate one. Looking forward to your support in this Indian lunch menu ideas series. 
  To start with, we have a no onion no garlic, South Indian lunch menu for Tamil New year on today.
On this platter we have Poosanaikai puli kootu, the family's popular kootu | pitlai recipe. This is a traditional recipe i learnt from my mother in law, made in our house on festival days. We have beans curry, Vendakkai thayir pachadi, neem flower rasam, maanga pachadi and plain rice. 
Please click the link for the recipe from the title given below.
If you want to add Vadai and payasam please click on the links given below. 


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Learn how to make Vendhaya keerai thokku with video and step by step pictures. Methi leaves thokku| vendhaya keerai thokku is a popular no onion no garlic thokku available in Grand sweets chennai. I have tasted this long time back in a friend's place during Navaratri and was too much hooked by its taste. After that i completely forgot about the thokku. Recently while i was seeing the fresh vendhaya keerai in the market, i thought i will try out this vendhaya keerai thokku. As it is holiday season, this Vendhaya keerai will be perfect for long distance travels. Also this is a perfect one to send it for kids who study abroad. They can mix this with rice and have it with plain yogurt too.

In South Indian Thokku varieties, pickle varieties, podi varieties, asafoetida plays a great role in enhancing the taste and flavour. It gives a nice aroma to the dish. I used SSP asafoetida, the no gum added asafoetida, the new shaker bottle and that did a magic in the taste. I have used SSP asafoetida in my coconut hing recipe. This time they come up in a new shaker bottle which is super easy to handle. Asafoetida is used in South Indian cuisines more widely. And in rasam, sambar and kootu recipes it is one of the main taste enhancer.  Though it is slightly priced higher compared to other brands, but a very tiny pinch of  SSP asafoetida gives more flavour to the dish. So if a recipe calls for 1/4 tsp of asafoetida, when you are using SSP perungayam, you can use 1/8th tsp of it. Their products are available Amazon and for my readers in Singapore, you can buy from Saravana stores Singapore, located at Rangoon road. They have a wide range of products and i used Ultra powder asafoetida in this recipe. To buy SSP asafoetida Please visit  Amazon link for purchase and also the SSP pandian website to see about their wide range of products.




Vendhaya keerai thokku
  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 35 Minutes
  • Serves: 1 cup
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner| Breakfast
  • Description: Learn how to make Vendhaya keerai thokku with video and step by step pictures.
     Vendhaya keerai  2 cups
     Red chili    10-12
     Urad dal  1 tblsp
     Channa dal  1 tblsp
     Dhaniya | coriander seeds  1 tblsp
     Asafoetida | hing  1/4 tsp
    Sesame oil  3 tsp + 2 tblsp
    Salt  as needed
    Tamarind  a small lemon sized.
    Mustard seeds   1/4 tsp
    Jaggery   a small piece

Method  :
  • Wash the vendhaya keerai| methi leaves and pat dry it. 
  • Take out the leaves and keep it aside. No need to chop the keerai.
  • Soak the tamarind in hot water and keep it aside.
  • In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
  • Saute till the dals turn nice golden colour.
  • Once done switch off the flame. 
  • Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
  • Let it be in the pan itself. 
  • Once it is cool grind this into a fine paste. 
  • You can add water to this. I added 1/2 cup of water while grinding. 
  • Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
  • In a pan add 2 tblsp sesame oil and add the mustard seeds. 
  • Add the 1/8th tsp of asafoetida. 
  • Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 
  • Add the ground vendhaya keerai paste to this. 
  • Add salt and the jaggery to this.
  • Mix well.
  • Cook this in a medium low flame for 10- 15 minutes. 
  • The mixture will come to a thokku consistency.
  • Do not cook in high flame as this will splutter. 
  • Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 
  • But it gives a nice glossy texture and enhances the taste. 
  • Allow this to cool completely.
  • Transfer this in a clean dry jar.
  • Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
  • Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
  • You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 
Notes:
  1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
  2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
    
    Video of how to make Vendhaya keerai thokku
Vendhaya keerai thokku, வெந்தய கீரை தொக்கு செய்வது எப்படி - YouTube
        
Method with step by step pictures :
  • Wash the vendhaya keerai| methi leaves and pat dry it. 
  • Take out the leaves and keep it aside. No need to chop the keerai.
  • Soak the tamarind in hot water and keep it aside.
  • In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
  • Saute till the dals turn nice golden colour.
  • Once done switch off the flame. 
  • Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
  • Let it be in the pan itself. 
  • Once it is cool grind this into a fine paste. 
  • You can add water to this. I added 1/2 cup of water while grinding. 
  • Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
  • In a pan add 2 tblsp sesame oil and add the mustard seeds. 
  • Add the 1/8th tsp of asafoetida. 
  • Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 
  • Add the ground vendhaya keerai paste to this. 
  • Add salt and the jaggery to this.
  • Mix well. 
  • Cook this in a medium low flame for 10- 15 minutes. 
  • The mixture will come to a thokku consistency.
  • Do not cook in high flame as this will splutter. 
  • Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 
  • But it gives a nice glossy texture and enhances the taste. 
  • Allow this to cool completely.
  • Transfer this in a clean dry jar.
  • Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
  • Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
  • You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 

Notes:
  1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
  2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
  3.     

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Lemon aval recipe| lemon poha is a quick and easy, bachelor friendly breakfast recipe made using poha| aval, with a tangy flavour of lemon.  Most of the days when we are running out of time or out of idli dosa batter, you can make this lemon aval recipe. Even this recipe comes as a savior for weeknight dinner too. I used getti aval | thick poha for this recipe. You can sue red aval too. Thin aval | lacy poha will not work well for this recipe as the poha will not get separated easily when using the thin ones.
Poha| aval| rice flakes are commonly used to make upma and we use it in making idli dosa batter as it gives softness. Also aval is widely used in making payasam, kesari and puttu. I have posted the popular batata poha recipe in jeyashri's kitchen. In the mango season do try the Mango masala poha recipe. Also we have the South Indian version of Milagu aval, puli aval, mor aval and vella aval recipe. Do try this variety of poha recipes from Jeyashri's kitchen and enjoy your breakfast.

Lemon aval recipe
  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 10 Minutes
  • Serves: 1-2
  • Author: Jeyashri
  • Recipe Category: Breakfast | Dinner
  • Description: Lemon aval recipe| lemon poha is a quick and easy, bachelor friendly breakfast recipe made using poha| aval, with a tangy flavour of lemon.
     Poha | aval  3/4 cup
     Red chili    1
     Urad dal  1 tsp
    Channa dal  1 tsp
    Peanuts   1 tblsp
    Green chili  2
    Ginger  3/4 tsp (grated)
    Oil   2 tsp
    Salt  as needed
    Curry leaves  few
    Mustard seeds   1/4 tsp
    Asafoetida  a pinch
    Turmeric powder  1/4 tsp
    Lemon juice  from 1 lemon
Method with step by step pictures :
  • In a wide bowl add the poha | aval and wash it twice and add turmeric powder, salt and mix well.
  • Add the lemon juice to this and mix well. It will not taste bitter when you cook, so do not worry. 
  • In a pan add oil and add the mustard seeds, chana dal, urad dal, peanuts, red chili(broken), slit green chili, curry leaves and ginger to this.
  • Saute till the dals turn golden brown colour. 
  • Ensure not to make it burnt.
  • Now add the aval mixture to this. 
  • Mix well gently.
  • Switch off the flame in a minute. 
  • If needed garnish with chopped coriander leaves.
  • Lemon aval is ready to serve.
  • Serve it hot. 
Notes:
  1. A simple coconut chutney is a perfect accompaniment for this lemon aval.
  2. We can add grated carrots to this lemon aval recipe at the end to make it more healthy. 
   
Method with step by step pictures :
  • In a wide bowl add the poha | aval and wash it twice and add turmeric powder, salt and mix well.
  • Add the lemon juice to this and mix well. It will not taste bitter when you cook, so do not worry. 
  • In a pan add oil and add the mustard seeds, chana dal, urad dal, peanuts, red chili(broken), slit green chili, curry leaves and ginger to this.
  • Saute till the dals turn golden brown colour. 
  • Ensure not to make it burnt.
  • Now add the aval mixture to this. 
  • Mix well gently.
  • Switch off the flame in a minute. 
  • If needed garnish with chopped coriander leaves.
  • Lemon aval is ready to serve.
  • Serve it hot. 
Notes:
  1. A simple coconut chutney is a perfect accompaniment for this lemon aval.
  2. We can add grated carrots to this lemon aval recipe at the end to make it more healthy. 

  
  
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Raw mango pulihora| Mango pulihora| mamadikaya pulihora an easy no onion no garlic chitranna recipe, using raw mango and other freshly ground spices. This South Indian rice variety is a perfect lunch box recipe too. Generally the raw mango rice is called as Mango pulihora. I saw the name in an instagram page some time back and wanted to try this using the spices we use for the Iyengar puliyodarai. As tomorrow is Ugadi festival i thought i will try this Mango pulihora today and share the recipe of the same here.
  Raw mangoes are in season now and generally we make cut mango pickle or avakkai orugai using raw mango. For the Tamil new year and Telugu new year( ugadai pandigai) we make Chitranna| variety rice in the menu along with Mango pachadi and neem flower rasam. Also holige| Obbatu | poli is made in some houses for ugadi | tamil new year. Check out my complete collection of Ugadi |tamil new year festival recipes. 


Mango pulihora recipe
  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 20 Minutes
  • Serves: 2-3
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Raw mango pulihora| Mango pulihora an easy no onion no garlic chitranna recipe, using raw mango and other freshly ground spices.
     Raw mango  1/2 cup (grated)
     Raw rice  1/2 cup (uncooked)
     Sesame oil  3 tsp
     Peanuts  1 tblsp
     Mustard seeds  1/4 tsp
     Asafoetida  a pinch
    Curry leaves  few
    Salt  as needed
   To roast and grind
    Dhaniya | coriander seeds  1 tblsp
    Whole black pepper  1 tsp
    Urad dal  1 tsp
    Chana dal  1 tsp
    Red chili  5
   Kopra | dry coconut  1 tblsp (optional)
   Methi seeds | venthayam  1/4 tsp
Method with step by step pictures :
  • Wash the rice and add 1 cup of water and pressure cook for 4-5 whistles.
  • Once the pressure is released, open the cooker and spread the rice in a wide plate.
  • Let's proceed to make the spice mix for puliyodarai.
  • Dry roast the dhaniya, whole black pepper, urad dal, chana dal, red chili and venthayam. 
  • Roast till the dal gets golden brown colour. Roast in a low flame and ensure not to burn it.
  • Once done switch off the flame and add the dry coconut if adding. 
  • Allow this to cool completely.
  • Make this into a fine powder. 
  • Pulihora powder is ready. This yielded 4 tblsp of powder.
  • In a pan add sesame oil, and add in the mustard seeds, asafoetida, curry leaves and peanuts.
  • Roast till the peanuts turn golden colour. 
  • Switch off the flame and add the cooked rice.
  • Add salt and the grated mango to this. I added 1/2 cup of grated raw mango, you can add 1 or 2 tblsp more if the mango is not too sour. 
  • Add 3 tblsp of the pulihora powder to this. 
  • Mix well gently and evenly.
  • Check for salt.
  • Raw mango pulihora is ready. 
  • This tastes well with appalam or vadam.
Notes:
  1. Ensure that the rice is cooked in separate grains.
  2. Rice can be replaced with millets too. 
  3. Adjust the quantity of red chilies in the mango pulihora according to the sourness of the mangoes.
Method with step by step pictures :
  • Wash the rice and add 1 cup of water and pressure cook for 4-5 whistles.
  • Once the pressure is released, open the cooker and spread the rice in a wide plate.
  • Let's proceed to make the spice mix for puliyodarai.
  • Dry roast the dhaniya, whole black pepper, urad dal, chana dal, red chili and venthayam. 
  • Roast till the dal gets golden brown colour. Roast in a low flame and ensure not to burn it.
  • Once done switch off the flame and add the dry coconut if adding. 
  • Allow this to cool completely.
  • Make this into a fine powder. 
  • Pulihora powder is ready. This yielded 4 tblsp of powder. 
  • In a pan add sesame oil, and add in the mustard seeds, asafoetida, curry leaves and peanuts.
  • Roast till the peanuts turn golden colour. 
  • Switch off the flame and add the cooked rice.
  • Add salt and the grated mango to this. I added 1/2 cup of grated raw mango, you can add 1 or 2 tblsp more if the mango is not too sour. 
  • Add 3 tblsp of the pulihora powder to this. 
  • Mix well gently and evenly.
  • Check for salt.
  • Raw mango pulihora is ready. 
  • This tastes well with appalam or vadam.
Notes:
  1. Ensure that the rice is cooked in separate grains.
  2. Rice can be replaced with millets too. 
  3. Adjust the quantity of red chilies in the mango pulihora according to the sourness of the mangoes.
    
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Ash gourd raita | Vellai poosanikkai thayir pachadi recipe, south Indian pachadi | raita variety made using white pumpkin, a perfect summer coolant. Raitas also called as Thayir pachadis in tamil, are a perfect accompaniment for a South Indian meal. We all love raitas and the most favorite among all is the Carrot capsicum pachadi. The same ash gourd raita can be done using cucumber, but you can add raw cucumber in the raita.
We generally make kootu or pitlai or mor kuzhambu or kasi halwa using white pumpkin in South Indian cuisine. This is the first time i tried poosanikai raita. We had this with puliyodarai and it tasted so yum. Check out Jeyashri's kitchen Instagram page to see the lunch menu updates. Do try this ash gourd raita and let me know how it turned out.


Ash gourd raita recipe
  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 5 Minutes
  • Serves: 2-3
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Ash gourd raita | Vellai poosanikkai thayir pachadi recipe, south Indian pachadi | raita variety made using white pumpkin, a perfect summer coolant
     Ash gourd | white pumpkin  1 cup (chopped)
     Curd | yogurt  3/4 cup
     Urad dal  1 tsp
     Mustard seeds 1/4 tsp
     Salt  as needed
     Green chili  1
     Oil  1 tsp
Method :
  • Discard the skin of the ash gourd and take out the seeds in the center.
  • Wash the ash gourd and chop them into tiny pieces.
  • In a pan add the ash gourd pieces and add 1/2 cup of water.
  • Add little salt.
  • Cook this till the ash gourd becomes soft. Ensure it should not get mashed.
  • This will get cooked in less than 5 minutes.
  • Drain excess water if any.
  • Allow this to cool completely. 
  • In a bow add the yogurt | curd.
  • Add salt and the cooked ash gourd.
  • In a pan add oil and add the mustard seeds, urad dal and slit green chili.
  • Once the dal turns golden brown, transfer this to the yogurt mixture.
  • Mix well.
  • Serve chilled with any mixed rice or with vatha kuzhambu sadam too.
  • We enjoyed the raita as such without any accompaniments.
Method with step by step pictures :
  • Discard the skin of the ash gourd and take out the seeds in the center.
  • Wash the ash gourd and chop them into tiny pieces.
  • In a pan add the ash gourd pieces and add 1/2 cup of water.
  • Add little salt.
  • Cook this till the ash gourd becomes soft. Ensure it should not get mashed.
  • This will get cooked in less than 5 minutes.
  • Drain excess water if any.
  • Allow this to cool completely. 
  • In a bow add the yogurt | curd.
  • Add salt and the cooked ash gourd.
  • In a pan add oil and add the mustard seeds, urad dal and slit green chili.
  • Once the dal turns golden brown, transfer this to the yogurt mixture.
  • Mix well.
  • Serve chilled with any mixed rice or with vatha kuzhambu sadam too.
  • We enjoyed the raita as such without any accompaniments.
     
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Kerala Mango pickle , Instant mango pickle |Kadumanga aachar an easy and quick mango pickle recipe, recipe with video and step by step pictures. I have heard about Kerala mango pickle  but never know what it is about. This is very similar to the Instant mango pickle which i posted earlier but with a small difference. Recently i met my friend's mom who is a native of Kerala, asked her the recipe of Kadumanga pickle and tried it the next day at home. It was quite tasty and we enjoyed with bisi bela bath. Check out my
  1. Maavadu recipe
  2. Avakkai pickle recipe


Kerala Mango pickle
  • Recipe Cusine: Indian
  • Prep Time: 15 Minutes
  • Cook time: 5 Minutes
  • Serves: 2 cups
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Kerala Mango pickle , Instant mango pickle |Kadumanga aachar an easy and quick mango pickle recipe, recipe with video and step by step pictures.
     Raw mango  2 cups (finely chopped)
     Red chili powder   4 tsp
    Asafoetida   2 pinch
    Salt  as needed
    Roasted fenugreek powder | Venthaya podi  1/4 tsp
    Sesame oil 3 tblsp
    Mustard seeds  1/2 tsp
Method:
  • Finely chop the raw mango.
  • Put that in a wide bowl and add salt and asafoetida.
  • Mix well and evenly.
  • In a pan add oil and once it is heated up add in the mustard seeds.
  • Once it splutters lower the flame, add the red chili powder.
  • Mix it up well with oil and immediately add the mixed raw mango. 
  • Mix it well to get the spice get evenly coated with the mango.
  • Switch off the flame in a minute. 
  • Kerala mango pickle is ready
  • Take out the mango pickle from the pan and store it in a clean dry jar | glass bottle.
  • Serve with curd rice | sambar rice or any of your favorite.
Notes:
  1. Ensure not to burn the red chili powder, else it will spoil the taste.
  2. Always use a clean spoon to take out the pickle, else it will spoil the pickle.
  3. Store the Kerala mango pickle in the refrigerator. 

                Video of how to Kerala mango pickle
Kerala Mango pickle recipe - YouTube

            
Method with step by step pictures :
  • Finely chop the raw mango.
  • Put that in a wide bowl and add salt and asafoetida.
  • Mix well and evenly.
  • In a pan add oil and once it is heated up add in the mustard seeds.
  • Once it splutters lower the flame, add the red chili powder.
  • Mix it up well with oil and immediately add the mixed raw mango. 
  • Mix it well to get the spice get evenly coated with the mango.
  • Switch off the flame in a minute. 
  • Kerala mango pickle is ready
  • Take out the mango pickle from the pan and store it in a clean dry jar | glass bottle.
  • Serve with curd rice | sambar rice or any of your favorite.

Notes:
  1. Ensure not to burn the red chili powder, else it will spoil the taste.
  2. Always use a clean spoon to take out the pickle, else it will spoil the pickle.
  3. Store the Kerala mango pickle in the refrigerator. 
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