Loading...

Follow Subbus Kitchen | Indian Vegetarian Recipes on Feedspot

Continue with Google
Continue with Facebook
or

Valid
Vegetable Subji is a perfect healthy accompaniment for any Indian bread. Asparagus is a nutritional rich veggie and it is rich in fiber and vitamins. Most of the recipes we concoct with beans, we can make them with Asparagus too. I have already published the recipe of Asparagus Paruppu Usili. This Asparagus Subzi is also a simple and yummy sidedish that is mild in masala and would be perfect for any Indian breads or even for Pulao or Fried Rice. Try this healthy accompaniment and share your experience!
Benefits of Asparagus:

Not only is asparagus low in fat and calories (one cup sets you back a mere 32 calories), but it also contains lots of soluble and insoluble fiber, making it a good choice if you’re trying to lose weight. Because your body digests fiber slowly, it keeps you feeling full in between meals. Asparagus is also a source of vitamin E, another important antioxidant. This vitamin helps strengthen your immune system.

Nutrition:

According to the United States (U.S.) Department of Agriculture National Nutrient Database, one 134-gram (g) cup of raw asparagus contains approximately:

  • 27 calories
  • 0.16 g of fat
  • 5.2 g of carbohydrate
  • 1.88 g of sugar
  • 2.8 g of fiber
  • 2.95 g of protein

Besides, this subzi, we can make Asparagus Paruppu Usili.

You can also try:
  1. Broccoli Paruppu Usili
  2. Radish Greens Paruppu Usili
  3. Aloo Broccoli Stir fry
  4. Yard Beans Poriyal
Asparagus Subzi Recipe | Asparagus Masala Dry Curry Recipe
Recipe Card:

Asparagus Subzi Recipe | Asparagus Masala Dry Curry Recipe

Vegetable Subji is a perfect healthy accompaniment for any Indian bread. Asparagus is a nutritional rich veggie and it is rich in fiber and vitamins. Most of the recipes we concoct with beans, we can make them with Asparagus too. I have already published the recipe of Asparagus Paruppu Usili. This Asparagus Subzi is also a simple and yummy sidedish that is mild in masala and would be perfect for any Indian breads or even for Pulao or Fried Rice. Try this healthy accompaniment and share your experience!

  • 350 gms Asparagus
  • 1 nos Onion
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tbsp Grated Coconut
  • Salt (to taste)
For Grinding:
  • 1 nos Green Chilli
  • 4 nos Garlic Cloves
  • 1/4 tsp Peppercorns
For Tempering:
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin seeds
  • Curry Leaves (few as needed)
  1. Wash and chop the asparagus hard stem and discard them.

  2. Chop the rest of the part into fine pieces and keep them aside.

  3. Take the green chili, garlic cloves and peppercorns in the mixer and grind them coarsely and set that aside.

  4. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and also broken curry leaves and saute it for couple of seconds.

  5. Then add finely chopped onions and saute them in oil. Add a pinch of turmeric and saute the onions till they are transparent.

  6. When the onions are cooked, add the grounded coarse spice paste and saute them in oil for couple of minutes. Then add the chopped asparagus and saute in high flame for 2 minutes.

  7. To the asparagus, add the coriander leaves and salt and mix well and saute everything together nicely.

  8. After 2 minutes, sprinkle little water and close the pan with a lid and allow the asparagus to cook till they are soft and tender.

  9. When the asparagus is cooked completely, add the garam masala and grated coconut and give a good mix and then switch off the flame,

  10. The delectable Asparagus Sabzi is all ready. Serve with chapati / roti and enjoy the dish

  1. Tender asparagus would be a good choice.
  2. Do not over cook the asparagus.

Method:
    1. Wash and chop the asparagus hard stem and discard them.
    2. Chop the rest of the part into fine pieces and keep them aside
    3. Take the green chilli, garlic cloves and peppercorns in the mixer and grind them coarsely and set that aside
    4. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and also broken curry leaves and saute it for couple of seconds
    5. Then add finely chopped onions and saute them in oil. Add a pinch of turmeric and saute the onions till they are transparent.
    6. When the onions are cooked, add the grounded coarse spice paste and saute them in oil for couple of minutes. Then add the chopped asparagus and saute in high flame for 2 minutes.
    7. To the asparagus, add the coriander leaves and salt and mix well and saute everything together nicely
    8. After 2 minutes, sprinkle little water and close the pan with a lid and allow the asparagus to cook till they are soft and tender
    9. When the asparagus is cooked completely, add the garam masala and grated coconut and give a good mix and then switch off the flame,
    10. The delectable Asparagus Sabzi is all ready. Serve with chapati / roti and enjoy the dish
Asparagus Subzi Recipe | Asparagus Masala Dry Curry Recipe

The post Asparagus Subzi Recipe | Asparagus Masala Dry Curry Recipe appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Paneer gravies are always so rich, creamy and yummy and favorite for most of the kids and adults. We can make the Paneer gravy more healthier by adding cooked green moong. We can also use sprouted moong. Adding green moong to paneer gravy not only enhances the taste but also makes it more protein rich. This Moong Paneer (Green Gram Paneer Curry) is another jewel in Paneer’s Crown.

Benefits of Green Gram (Green Moong / Pachapayiru):

Mung beans are a type of pulse that has a good nutritional balance with plenty of vitamins and minerals.  According to the United States Department of Agriculture (USDA), 100 grams (g) of boiled mung beans contain:

  • 7.02 g of protein
  • 19.15 g carbohydrate, including 2 g sugar
  • 7.60 g dietary fiber

Mung beans are a filling food. The high fibre and protein levels, helps decrease food intake, thus lower weight and aid in fighting obesity.

Cooking Green Gram

Green Gram is easy to cook when soaked. Its always better to soak them for 2-3 hours before cooking that way it will speed up the process. We can easily sprout the green gram at home itself. Sprouted green gram has more nutrition than the dry ones. If we are using sprouted moong ,then we don’t need to soak, we can directly pressure cook. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet.

Recipe Card:

Moong Paneer | Green Moong Paneer Curry

Paneer gravies are always so rich, creamy and yummy and favorite for most of the kids and adults. We can make the Paneer gravy more healthier by adding cooked green moong. We can also use sprouted moong. Adding green moong to paneer gravy not only enhances the taste but also makes it more protein rich. 

  • 250 gms Paneer (Cubed)
  • 1/4 Cup Green Gram (Pachai Payiru)
  • 1 tbsp Cashews
  • 4 tbsp Ghee (Clarified butter)
  • 1 Onion (Finely chopped)
  • 2 Tomato (Finely Chopped)
  • 1 tbsp Ginger-Garlic Paste
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 1.5 tsp Salt
  • 1 tsp Dry Kasoori Methi
  • Coriander Leaves (For Garnishing)
  • 1 tbsp Curd (Plain Yogurt)
Soaking & Cooking Green Gram
  1. Wash and soak Green moong in water for about 3 hours

  2. After 3 hours, drain water, add salt and water to soak moong and pressure cook for 3 whistles

Preparing Cashew Paste
  1. Take Cashew in mixer jar and grind it to paste and set it aside. This cashew paste has to be added at the end of the cooking process which will make the gravy thicker and richer

Frying Paneer
  1. Heat 1 tablespoon of ghee in a pan. Add paneer cubes and fry the paneer till its golden brown 

  2. Soak the fried paneer in hot water to keep the paneer soft till we add it to gravy

Preparing Gravy
  1. Heat remaining ghee / oil in a pan. Add cumin seeds and allow it to crackle

  2. Then add  chopped onions and sauté the onions till translucent. Then add ginger-garlic paste and sauté for 2 mins

  3. Then add chopped tomatoes. Along with tomatoes, we need to add salt, coriander powder, red chili powder and turmeric power and mix well

  4. Then add 1 cup of water and cook the masala till the oil /ghee starts to ooze out. 

  5. Then add curd and give a good mix. Now, its time to add cooked moong and give a good mix. Then add cashew paste 

  6. Add fried paneer to the pan. Adjust the consistency of the gravy by adding water. Allow the gravy to boil for 3-4 min. 

  7. Add crushed Kasoori methi and give a final mix. Garnish the Moong Paneer with Coriander Leaves and serve with Roti/Naan / Paratha or even with Jeera Pulao

  1. We can use sprouted moong instead of dry green moong. Sprouted moong doesn’t need to be soaked, we can directly pressure cook the sprouted moong
  2. I used less masala, if you like dominant flavor of masala, you can add garam masala at the end and also temper the whole masalas like cinnamon, cloves, cardamom.

Method with Step by Step Pictures:
  • Wash and soak Green moong in water for about 3 hours. After 3 hours, drain water, add salt and water to soak moong and pressure cook for 3 whistles

  • Take Cashew in mixer jar and grind it to paste and set it aside. This cashew paste has to be added at the end of the cooking process which will make the gravy thicker and richer

  • Heat 1 tablespoon of ghee in a pan. Add paneer cubes and fry the paneer till its golden brown.

  • Soak the fried paneer in hot water to keep the paneer soft till we add it to gravy

  • Heat remaining ghee / oil in a pan. Add cumin seeds and allow it to crackle. Then add  chopped onions and sauté the onions till translucent.

  • Then add ginger-garlic paste and sauté for 2 mins

  • Then add chopped tomatoes. Along with tomatoes, we need to add salt, coriander powder, red chili powder and turmeric power and mix well

  • Then add 1 cup of water and cook the masala till the oil /ghee starts to ooze out. Then add curd and give a good mix.

  • Now, its time to add cooked moong and give a good mix. Then add cashew paste

  • Add fried paneer to the pan. Adjust the consistency of the gravy by adding water. Allow the gravy to boil for 3-4 min. Add crushed Kasoori methi and give a final mix.

  • Garnish the Moong Paneer with Coriander Leaves and serve with Roti/Naan / Paratha or even with Jeera Pulao

The post Moong Paneer | Green Moong Paneer Curry appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. Pineapple rasam/kesari are my favourite as I love the wonderful smell of this fruit. When I was young, I used to think that pineapple rasam would be sweeter, hence, I had not tasted for a long time. Then once in my friends home in Thiruvananthapuram I tasted this wonderful dish and I was so excited about the delicous taste of this rasam. Henceforth I make pineapple rasam often and especially to treat my guests. You can serve this as a soup in a bowl or serve with white rice and pappad. I always prefer to have this rasam with Potato Fry.
You can also try:
Pineapple Rasam
Recipe Card

Pineapple Rasam

Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. You can serve this as a soup in a bowl or serve with white rice and pappad.

  • 2 tbsp Toor Dal
  • 6 Pineapple Rings
  • 1 tsp Rasam Powder
  • 3 Tomato
  • Few Curry Leaves
  • Coriander Leaves (For Garnishing)
  • 1 tsp Salt (As Needed)
For Grinding
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
For Tempering
  • 1 tbsp Ghee (Clarified butter)
  • 1 tsp Mustard Seeds
  • 2 Red Chili
  • 1/4 tsp Asafoetida (Asafetida / Hing)
  1. Pressure cook the thurdal and smash it nicely and keep it aside. Take the pepper and cumin seeds in a mixer

  2. Grind the pepper and cumin seeds to a coarse powder

  3. Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles

  4. Chop the pineapple to bigger pieces and add it to the mixer

  5. Grind the pineapple pieces to a nice paste

  6. Take 1 tomato and nicely mash it. Or you can even give a pulse in the mixer to make a puree

  7. To the tomato puree, add 1 cup of water, turmeric and 1/2 quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well

  8. Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready

  9. In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds

  10. Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame

  11. Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree

  12. Add the mashed dal and mix well.

  13. Add 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame

  14. The delicious and spicy pineapple rasam is ready to serve.

  1. Pineapple we use for this should be tangy as we are not using tamarind
  2. If you like, you can use 2-3 cloves of garlic
  3. Adjust the spice as per your need

Method:
  • Pressure cook the thurdal and smash it nicely and keep it aside. Take the pepper and cumin seeds in a mixer
  • Grind the pepper and cumin seeds to a coarse powder
  • Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles
  • Chop the pineapple to bigger pieces and add it to the mixer
  • Grind the pineapple pieces to a nice paste
  • Take 1 tomato and nicely smash it. Or you can even give a pulse in the mixer to make a puree
  • To the tomato puree, add 1 cup of water, turmeric and 1/2 quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well
  • Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready
  • In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds
  • Then add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame
  • Time to add the tempered ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree
  • Finally pour the mashed dal and mix well.
  • Adjust the consistency by adding 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame
  • The delicious and spicy pineapple rasam is ready to serve.
Pineapple Rasam

The post Pineapple Rasam appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A twist from the normal Rice Upma. Very scrumptious and tasty upma with broken raw rice along with Indian spices. A very simple to make breakfast dish. Most of us make Rava Upma very often. Rava upma is made from Semolina (Sooji), this upma kozhukattai is made with broken rice. We can use broken rice (Rice Rava) and make Rice Upma. Rice upma tastes so good with lemon pickle and vendhaya kuzhambu also with coconut chutney

In this upma kozhukatai, we first need to wash the rice and spread it in towel and then once its dry, we are going to grind the rice to a coarse powder like coarse sooji consistency. Then we need to temper the upma and cook rice  in boiling water and then pressure cook for 3 whistles. Again take the cooked upma and make pidi kozhukattai and steam cook the pidi kozhukattai. A very healthy and tasty South Indian Breakfast that is simple and easy to make.

You can also try: Recipe Card

Upma Kozhukattai | Kara Pidi Kozhukattai

A twist from the normal Rice Upma. Very scrumptious and tasty upma with broken raw rice along with Indian spices. A very simple to make breakfast dish. Serve Upma Kozhukattai with Coconut Chutney and enjoy the dish.

  • 1 Cup Raw Rice (1 Cup – 250ml)
  • 2.5 Cups Water
  • 1 tsp Salt
  • 1/4 Cup Grated Coconut
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 Red Chili
  • a Pinch Asafoetida (Asafetida / Hing)
  • Few Curry Leaves
  1. Wash the raw rice(preferably Pacharisi) in water. Spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind completely like rice flour.

  2. Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chillis, curry leaves. Fry the above mixture till dhal turn into golden brown color. Finally add hing and switch off the flame .

  3. Take the broken rice in a vessel. Add 2.5 cups of water along with salt. Add Seasoning to the water and stir well

  4. Finally add grated coconut and stir well. Keep the vessel inside the pressure cooker and pressure cook allowing for 3 whistles

  5. Allow the pressure to release fully and then open the cooker and stir the cooked upma well

  6. Spread the cooked upma in plate and allow it to cool. Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.

  7. Serve Upma Kozhukattai with coconut chutney/Vendhya kuzhambu

  1. We can use dry rice also to make upma kozhukattai. The main reason to wash and dry rice is that while grinding we will get evenly coarse rice
  2. We can also add 1/4 cup of toor dal along with rice 
  3. We can also use 1 teaspoon of peppercorns while grinding the rice
  4. We can make large quantity of coarsely ground rice powder and store it in air-tight container and use it whenever needed

Method:
  • Wash the raw rice(preferably Pacharisi) in water. Spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind completely like rice flour.
  • Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chillis, curry leaves. Fry the above mixture till dhal turn into golden brown color. Finally add hing and switch off the flame .
  • Take the broken rice in a vessel. Add 2.5 cups of water along with salt. Add Seasoning to the water and stir well
  • Finally add grated coconut and stir well. Keep the vessel inside the pressure cooker and pressure cook allowing for 3 whistles
  • Allow the pressure to release fully and then open the cooker and stir the cooked upma well
  • Spread the cooked upma in plate and allow it to cool. Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.
Upma Kozhukattai

The post Upma Kozhukattai | Kara Pidi Kozhukattai appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Subbus Kitchen | Indian Vegetarian Recip.. by Sowmya Venkatachalam - 4d ago
I always wonder the taste of hotel Sambar, it is surely a bit different from our usual sambar which we prepare in home. I have tried many permutations and combinations and finally arrived at the below recipe for the Sambar which I believe being followed in the Chennai hotels. Many of my followers and fans tried this Hotel Sambar and complimented that this version is tasting exactly like Restaurant style.  
Most of the hotel sambar uses Pumpkin as their main vegetable. The main reason about using pumpkin is when we pressure cook with dal we can get more quantity than any other veggies. We can also use shallots and make this Hotel Style Sambar. Whenever I plan to make Sambar vada, I always make this version of Hotel Sambar. Medhu vada soaked in this sambar garnished with onions and ghee is a wonderful treat to our taste buds.
The flavor, the color and consistency is very unique for Hotel Sambar and treat to the taste buds. With few secret ingridients and twists to our conventional sambar, we can make this very much in home and get the appreciation from family  and friends
We can serve this sambar with hot steaming rice or we can serve as a side dish for out regular South Indian Breakfast like Idli / Dosa/ Upma / Pongal / vada etc
You can also try:
Hotel Sambar
Recipe Card

Hotel Sambar

I always wonder the taste of Hotel Sambar (Restaurant style sambar), it is surely a bit different from our usual sambar which we prepare in home. Try the recipe here which is usually being followed in the Hotel (Restaurants)

  • 1 Lemon Size Tamarind
  • 1/2 cup Toor Dal (Pigeon pea) (1 cup = 250 ml)
  • 1.5 tsp Salt (Adjust to your taste)
  • 1 cup Pumpkin (Chopped into cubes)
  • 2 tsp Jaggery (Grated)
  • 2 tbsp Coriander Leaves (chopped)
  • 1/4 tsp Turmeric Powder
For Grinding
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 8 Red Chili
  • 1/4 tsp Fenugreek Seeds
For Seasoning
  • 1 tsp Mustard Seeds
  • 1 fistful Curry Leaves
  • 1/4 tsp Asafoetida (Asafetida / Hing)
  • 1 tsp Cooking Oil
  1. Soak the tamarind in water for 10 minutes and extract the tamarind juice and keep it aside

  2. Cook the thurdal with a pinch of Turmeric and finely chopped pumpkin in a pressure cooker. Pumpkin is a key ingredient here which will give a light sweet taste to sambar and also the thickness. 

  3. Heat a pan, add the grinding ingredients and dry fry them till the dals turn golden brown. Take all the fried ingredients in a mixer. 

  4. Grind all the ingredients to a fine powder and take this in a bowl. This is the Sambar Powder that we are going to add with the Sambar after few steps. 

  5. Heat a pan, add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped curry leaves and hing. 

  6. Add the tamarind extract and salt and allow the mixture to boil till the raw smell of the tamarind goes off. Now add little water with the Sambar Powder (which we prepared few steps before) and mix well. We can also add water while grinding and make it a paste. The main reason for adding water is that, when the sambar powder is added to tamarind extract it should not form lumps. So, if we make the sambar powder as a paste then it mixes well with the tamarind extract. 

  7. When the raw smell of the tamarind extract goes off, add the sambar powder paste and immediately stir with a ladle to mix well

  8. Now take the cooked dal and pumpkin and smash it nicely with the help of back of a ladle. This should be like a paste. It is very important to make sure that the dal is cooked properly and it should get smashed when we press it with the ladle. 

  9. Add the smashed dal and pumpkin to the sambar and stir well. Keep the flame in medium low and wait for the sambar to start boiling. When the sambar starts to boil, add grated jaggery and remove from flame and garnish with coriander leaves

  10. Now the mouth-watering Hotel Sambar is ready with vada, idli, dosa or plain white rice with little ghee.

  1. I have used only pumpkin. But we can also use mixed vegetables. Shallots tastes so good.
  2. Adjust the spice according to your needs
  3. For the unique taste of Hotel Sambar, we don’t add the coconut. But if you want to enhance the taste of sambar, you can add 1/4 cup of coconut along with the grinding ingridents and grind it and add to the sambar
  4. Serve Hot with Ghee. Ghee further enhances the taste.  

Method
  • Soak the tamarind in water for 10 minutes and extract the tamarind juice and keep it aside
  • Cook the thurdal along with a turmeric powder and chopped pumpkin in a pressure cooker. Pumpkin is a key ingredient here which will give a light sweet taste to sambar and also the thickness. Heat a pan, add the grinding ingredients and dry fry them till the dals turn golden brown. Take all the fried ingredients in a mixer.
  • Grind all the ingredients to a fine powder and take this in a bowl. This is the Sambar Powder that we are going to add with the Sambar after few steps. Heat a pan, add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped curry leaves and hing.
  • Add the tamarind extract and salt and allow the mixture to boil till the raw smell of the tamarind goes off. Now add little water with the Sambar Powder (which we prepared few steps before) and mix well. We can also add water while grinding and make it a paste. The main reason for adding water is that, when the sambar powder is added to tamarind extract it should not form lumps. So, if we make the sambar powder as a paste then it mixes well with the tamarind extract. When the raw smell of the tamarind extract goes off, add the sambar powder paste and immediately stir with a ladle to mix well
  • Now take the cooked dal and pumpkin and smash it nicely with the help of back of a ladle. This should be like a paste. It is very important to make sure that the dal is cooked properly and it should get smashed when we press it with the ladle. Add the smashed dal and pumpkin to the sambar and stir well. Keep the flame in medium low and wait for the sambar to start boiling. When the sambar starts to boil, add grated jaggery and remove from flame and garnish with coriander leaves
  • Now the mouth-watering Hotel Sambar is ready with vada, idli, dosa or plain white rice with little ghee.
Hotel Sambar

The post Hotel Sambar appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Mango Ginger ( Mam Inji), (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, many other uses to cure itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries.
Such medicinal benefits mango ginger has. Now its Mango ginger season and hence I love to make mango ginger thokku and my family enjoys this pickle very much. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too. We can eat more quantity of curd rice if served with Maa Inji Thokku. Try this yummy thokku and share your experience!
We can also make the thokku with Raw Mango, Gooseberry (Nellikai) Thokku, Tomato Thokku.
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Recipe Card

Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe

Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too. 

  • 250 gms Mango Ginger
  • 1 Lemon Size Tamarind
  • 2 tbsp Red Chili Powder
  • 2 tbsp Salt (As Needed)
  • 1/2 tsp Asafoetida (Asafetida / Hing)
  • 2 tbsp Grated Jaggery
  • 2 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  1. Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger

  2. Soak the tamarind in water and extract the juice

  3. Heat 1 tablespoon of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft

  4. When the mango ginger is cooked, add tamarind juice. Allow the mango ginger to boil in tamarind juice for 5 minutes till the raw smell of the tamarind juice goes off. Add red chilli powder, salt and hing and mix well.

  5. Allow the pickle to cook in low flame for atleast 10 minutes. Then add grated jaggery and mix well and keep in flame for another 20 minutes. 

  6. The pickle will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow the pickle to cool off and then transfer it to a air-tight container. Add 1 tablespoon of oil on top of the pickle and close it with a lid. You can keep it in cool place or store it in refrigerator. If we don’t put wet spoon it will stay for more days.

  7. The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice

  1. Always store the pickle in a clean and air-tight container
  2. Use always dry spoon to scoop out the pickle.
  3. Keep the pickle refrigerated for longer shelf-life

Method:
  • Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger
  • Soak the tamarind in water and extract the juice
  • Heat 1 tablespoon of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft
  • When the mango ginger is cooked, add tamarind juice. Allow the mango ginger to boil in tamarind juice for 5 minutes till the raw smell of the tamarind juice goes off. Add red chilli powder, salt and hing and mix well.
  • Allow the pickle to cook in low flame for atleast 10 minutes. Then add grated jaggery and mix well and keep in flame for another 20 minutes.
  • The pickle will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow the pickle to cool off and then transfer it to a air-tight container. Add 1 tablespoon of oil on top of the pickle and close it with a lid. You can keep it in cool place or store it in refrigerator. If we don’t put wet spoon it will stay for more days.
  • The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe

The post Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Shallots (Baby onions) are always rich in flavor. It gives a nice flavor and aroma to any dishes like sambar, theeyal, chutney etc. Garlic added to shallots and ground with spicy red chili is really a treat to all spice lovers. If you want to add less spice, then also this chutney tastes good. But really try adding more spice and you will surely love this accompaniment with any SouthIndian Breakfast dishes like Idli, Dosa, Adai etc. Try this Chinna Vengayam Poondu (Shallots Garlic Chutney) and share your experience.
For most of the chutney, we prepare the grinding ingredients, then grind it to paste and then prepare the tempering and pour it to the ground chutney and serve with Idli/Dosa/Adai etc. But, here in this Shallot Garlic chutney, after tempering, we need to pour the chutney in the pan and cook chutney till it boils and then serve piping hot.
You can also try:
Shallot Garlic Chutney Recipe
Recipe Card:

Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti. 

  • 1 Cup Shallots / Baby Onions
  • 10 Garlic Cloves
  • 6-7 Red Chili
  • 1 tsp Salt (As Needed)
  • 1 Gooseberry Size Tamarind
  • 1 tbsp Sesame Oil
For Tempering
  • 3 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • Few Curry Leaves
  1. Heat a teaspoon of oil and when the oil is hot, add red chillies and saute it for few seconds. 

  2. Add peeled baby onions and garlic cloves 

  3. Also add tamarind and saute everything together for 2 minutes and then switch off the flame

  4. Take all the fried ingredients to the mixer jar. Add salt necessary for chutney

  5. Grind everything to a nice paste

  6. Heat 3 tablespoon of oil in a pan. Add mustard seeds and allow it to sputter

  7. Add few curry leaves and saute for few seconds. Add ground chutney to the pan and stir well

  8. Cover the pan with lid and allow the chutney to cook in medium flame for 5 minutes

  9. Switch off the flame and transfer the chutney to the serving bowl

  10. The spicy and yummy Chinna Vengayam Poondu Chutney ready! Serve with any breakfast dishes like Idli, Dosa etc

  1. We can just pour the tempering to the chutney. But hot steaming chutney has its own flavor and more shelf life
  2. Adjust red chili according to your spice level

Method:
  • Heat a teaspoon of oil and when the oil is hot, add red chillies and saute it for few seconds. Add peeled baby onions.

  • Add garlic cloves. Also add tamarind and saute everything together for 2 minutes and then switch off the flame

  • Take all the fried ingredients to the mixer jar. Add salt necessary for chutney. Grind everything to a nice paste

  • Heat 3 tablespoon of oil in a pan. Now add mustard seeds and allow it to sputter. Then throw in few curry leaves and saute for few seconds.

  • Add ground chutney to the pan and stir well. Cover the pan with lid and allow the chutney to cook in medium flame for 5 minutes. Switch off the flame and transfer the chutney to the serving bowl

  • The spicy and yummy Chinna Vengayam Poondu Chutney ready! Serve with any breakfast dishes like Idli, Dosa etc
Shallot Garlic Chutney Recipe

The post Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ram Navami is a Hindu festival, celebrating the birth of Lord Rama, son of King Dasharatha of Ayodhya, and 7th avtar of Lord Vishnu. The day is called Rama Navami as it falls on Navami. The birth of Rama on earth is to vanquish the roots of Adharma. Lord rama was born on earth to destroy the demon Ravana.

Story behind: Generally hindus will consider Ashtami and Navami day of each month as unaspicious and will not perform any good events on those days. So Ashtami and Navami went to Lord Vishnu and expressed their unhappiness. To make them happy and to make Dharma rule over Adharma Lord Vishu born as Rama on a Navami Day. The same way Lord vishnu born as Krishna on an Ashtami day which is what we celebrate as Krishashtami(Krishna Jayanthi).

Ram Navami in 2019 is on 13th Apri 2019.  It is considered auspicious to perform elaborate pujas and chant the name of Rama. It is good for the devotees if they hear Ramayana story on that day and also if they chant Ramar Patabishegam episode of Ramayana on that day. Also devotees should prepare the following recipes as neivedhyam and get the blessings of Lord Rama.

Recipes:

The post Shri Rama Navami appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chakka Varrati (Jackfruit Halwa) is an authentic and most popular kerala delicacy made from ripened jackfruit. Chakka is a malayalam word for jackfruit and Chakkavarati is a perserved pulp made out of jackfruit, jaggery and ghee. Generally the chakkavariety is made during jackfruit season and perserved for making chakka pradaman. But we can also make Chakka Pradaman without Chakka Varatti.
My mom-in-law used to make this with a whole jackfruit and it takes quite longer time to finish the jam.  There are a slight variations to do this same recipe. Some of them saute the jackfruit in ghee till they are soft and tender and then add the jaggery syrup without making pulp.
Few people, make a single string consistency of jaggery syrup and add the pulp. But all these tastes the same and the shelf life is same in any method. I learnt this recipe from my Mom-in-law and so, I am used to this method. Try this way of making Chakka Varatti and you will surely enjoy the dish. We can serve the chakka varati as other halwa.  Just warm the chakka varati before serving.  Authentic Chakka pradaman is made using this chakka varati only.
Chakka Varatti Recipe | How to make Jackfruit Halwa
Recipe Card

Chakka Varatti Recipe | How to make Jackfruit Halwa

Chakka Varrati (Jackfruit Halwa) is an authentic and most popular kerala delicacy made from ripened jackfruit. Generally the chakka varatti is made during jackfruit season and perserved for making chakka pradaman.

  • 10 10 big pieces / 3 cups of finely chopped jackfruit pieces
  • 1 Cup Grated Jaggery (1 Cup – 250ml)
  • 1/4 Cup Ghee (Clarified butter)
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Dry Ginger Powder (Sukku Powder)
  • 10 Cashews
  1. Deeseed the jackfruits and chop them finely and take it in a vessel 

  2. Add little water and pressure cook the chopped jackfruit till they are nicely cooked. Allow 3-4 whistles. We can also saute the chopped jackfruit pices in ghee in a heavy bottomed pan till they are cooked and mushy. But that process will take more time than pressure cooking method. So, I prefer to pressure cook. 

  3. Once the pressure is released from the cooker, we can strain any excess water and allow it to cool and then grind it to get a nice and smooth pulp. Measure the pulp. For 1 measure of pulp we need to add 1 measure of grated jaggery. I got a cup of pulp so, I took 1 cup of grated jaggery. Keep this pulp aside

  4. Heat a sauce pan and add the grated jaggery and add 1/4 cup of water and stir well till the jaggery gets nicely dissolved in water. Strain this jaggery juice to get rid of sand or dust particles.

  5. Heat a pan and add the strained jaggery juice and bring it to boil. Add the jackfruit pulp and mix well. Keep stirring till they are nicely incorporated and becomes thicker

  6. When the mixture becomes thicker, add ghee at regular intervals and keep stirring in low flame till all the ghee are nicely incorporated with the jackfruit and jaggery mixture. When the mixture started to roll like a ball without sticking to the sides of the pan, add the cardamom powder and sukku powder and mix well

  7. Finally add ghee roasted cashews and give a good mix. You can check the consistency of the chakka varatti by taking a small quantity of halwa in your wet hands and try to make a ball. If you are able to make a ball, then switch off the flame. Take the chakka varatti in a serving bowl

  8. You can preserve the chakka varatti by keeping in air-tight container. This has a longer shelf life. We can serve or use it as an when we need. 

  1. This Chakka varatti can be served as other Halwa, we can warm and serve.
  2. We can preserve this in air-tight container and use it to make Chakka Pradaman. 
  3. If stored in an air tight container, it can be preserved for more than a year.

Method:
  • Deeseed the jackfruits and chop them finely and take it in a vessel
  • Add little water and pressure cook the chopped jackfruit till they are nicely cooked. Allow 3-4 whistles. We can also saute the chopped jackfruit pices in ghee in a heavy bottomed pan till they are cooked and mushy. But that process will take more time than pressure cooking method. So, I prefer to pressure cook.
  • Once the pressure is released from the cooker, we can strain any excess water and allow it to cool and then grind it to get a nice and smooth pulp. Measure the pulp. For 1 measure of pulp we need to add 1 measure of grated jaggery. I got a cup of pulp so, I took 1 cup of grated jaggery. Keep this pulp aside
  • Heat a sauce pan and add the grated jaggery and add 1/4 cup of water and stir well till the jaggery gets nicely dissolved in water. Strain this jaggery juice to get rid of sand or dust particles.
  • Heat a pan and add the strained jaggery juice and bring it to boil. Add the jackfruit pulp and mix well. Keep stirring till they are nicely incorporated and becomes thicker
  • When the mixture becomes thicker, add ghee at regular intervals and keep stirring in low flame till all the ghee are nicely incorporated with the jackfruit and jaggery mixture. When the mixture started to roll like a ball without sticking to the sides of the pan, add the cardamom powder and sukku powder and mix well
  • Finally add ghee roasted cashews and give a good mix. You can check the consistency of the chakka varatti by taking a small quantity of halwa in your wet hands and try to make a ball. If you are able to make a ball, then switch off the flame. Take the chakka varatti in a serving bowl
  • You can preserve the chakka varatti by keeping in air-tight container. This has a longer shelf life. We can serve or use it as an when we need.
Chakka Varatti Recipe | How to make Jackfruit Halwa

The post Chakka Varatti Recipe | How to make Jackfruit Halwa appeared first on Subbus Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Ada Pradaman is a Traditional dessert made specially during Kerala festivals of Onam & Vishu. onam celebration feels oncomplete without ada pradaman. This delicious pradaman is made from rice, jaggery and coconut milk.  I have used the store bought rice ada for quick preparation, however yoi can use homemade fresh ada to make it even more delicious. I got this rice ada from Nilgiris shop in chennai. Try this creamy pudding for this Vishu / Onam and share your comments!
Vishu is Kerala State’s New Year day like we have Tamil New Year’s Day. Onam festival is celebrated in memory of the mythical King Mahabali and his reign, during which perfect harmony and prosperity prevailed. Vishu represents symbolically the onset and Onam the finale of the major harvest season of the agriculture dependent Kerala society. Both the festivals are celebrated so nicely and the food is an important part in both the occasions. Few recipes are so unique and also a mandatory recipes in these festivals. One such tasty and yummy dish is “Ada Pradaman”.
Other Tasty Payasam / Pradaman you can try:
Ada Pradaman Recipe | Palada Pradaman Recipe
Recipe Card:

Ada Pradaman Recipe | Palada Pradaman Recipe

Ada Pradaman is a Traditional dessert made specially during Kerala festivals of Onam & Vishu. onam celebration feels oncomplete without ada pradaman. This delicious pradaman is made from rice, jaggery and coconut milk.  

  • 1 Cup Palada / Rice Ada (1 Cup – 250ml)
  • 1 Cup Grated Jaggery
  • 2 Cups Coconut Milk (Thin Consistency)
  • 1/2 Cup Coconut Milk (Thick Consistency)
  • 1/2 tsp Cardamom Powder
  • 10 Cashews
  • 1 tbsp Finely sliced Coconut
  • 1 tbsp Ghee (Clarified butter)
  1. I have taken grated coconut from 2 medium sized coconut and grind it in the mixer jar by adding 1/4 cup of warm water and squeeze out thick coconut milk. Take the residue of the coconut again in the mixer jar and add 2 cups of water water and squeeze out thin coconut milk and set these aside 

  2. Add 3 cups of water in a sauce pan. Bring it to boil and add the rice ada to the boiling water and close the pan with the lid and switch off the flame. Let this ada be in hot water for 15 minutes for it to get completely cooked.

  3. Meanwhile, heat a pan, add a ghee and add the coconut bits and roast that in ghee till the coconut turns golden brown in color. Take thi saside

  4. Heat again a teaspoon of ghee and roast the cashews till they are golden brown in color. Take these aside

  5. Heat a sauce pan and add the jaggery and 1/2 cup of water and allow it to dissolve completely in water

  6. After 15 minutes, drain the water and rinse the cooked ada in cold water so that the stickiness will be get ridden off. Keep this aside ready

  7. Heat a heavy bottomed pan, add the thin coconut milk and add the rice ada to the pan and bring them to boil. Strain the jaggery juice to the pan and stir well.

  8. Allow the coconut milk to boil in medium flame for 10 minutes. Then add the cardamom powder and stir well

  9. Add the thick coconut milk and keep the flame really low till you stir well and everything is completely incorporated. Finally garnish with roasted coconut bits and cashews

  10. Switch off the flame. The yummy and tasty Ada Pradaman is all ready to serve! Relish this dainty Palada Pradaman and enjoy your Onam!

  1.  I have used the store bought rice ada for quick preparation, however you can use homemade fresh ada to make it even more delicious.
  2. We can get readymade Rice Ada from Nilgiris Shop
  3. The color of payasam depends on the variety of jaggery. 

Method:
    1. I have taken grated coconut from 2 medium sized coconut and grind it in the mixer jar by adding 1/4 cup of warm water and squeeze out thick coconut milk.  Take the residue of the coconut again in the mixer jar and add 2 cups of water water and squeeze out thin coconut milk and set these aside
    2. Add 3 cups of water in a sauce pan. Bring it to boil and add the rice ada to the boiling water and close the pan with the lid and switch off the flame. Let this ada be in hot water for 15 minutes for it to get completely cooked.
    3. Heat a pan, add a ghee then add the coconut bits and roast that in ghee till the coconut turns golden brown in color. Take this aside
    4. Next, heat a teaspoon of ghee and roast the cashews till they are golden brown in color. Take these aside
    5. Heat a sauce pan and add the jaggery and 1/2 cup of water and allow it to dissolve completely in water
    6. After 15 minutes, drain the water.  Rinse the cooked ada in cold water so that the stickiness will be get ridden off. Keep this aside ready
    7. Heat a heavy bottomed pan, add the thin coconut milk and add the rice ada to the pan and bring them to boil.  Strain the jaggery juice to the pan and stir well.
    8. Allow the coconut milk to boil in medium flame for 10 minutes. Then add the cardamom powder and stir well
    9. Add the thick coconut milk and keep the flame really low till you stir well and everything is completely incorporated. Finally garnish with roasted coconut bits and cashews
    10. Switch off the flame. The yummy and tasty Ada Pradaman is all ready to serve! Relish this dainty Palada Pradaman and enjoy your Onam!
Ada Pradaman Recipe | Palada Pradaman Recipe

The post Ada Pradaman Recipe | Palada Pradaman Recipe appeared first on Subbus Kitchen.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview