Subbu's Kitchen is an Indian Vegetarian Kitchen which has a collection of traditional as well as modern day Indian recipes which are presented in easy step by step pictures which can help even a beginner to cook like a pro.
Tamarind rice with a twist. Instead of using tamarind, we are going to use sorrel leaves. Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. This Gongura Pulihora will make a wonderful kid’s Lunch Box Dish. We can prepare it quickly within minutes and it will be so delicious.
For the traditional South Indian Puliyodarai , the first step is to soak the tamarind and extract the juice. Then we need to prepare the spice powder and then we do the tempering followed by boiling tamarind along with the spice powder we prepared. Finally when the puliyodarai becomes semi-thick with the oil oozing out, then our Puliyodarai will be ready. This can be stored for many days in an air-tight container.
For this Gongura Puliyodarai, we don’t need more spices. We just need to cook the gongura leaves with mustard, fenugreek seeds and red chili and grind it to a coarse paste. Finally we need to prepare tempering and add the tempering, gongura paste to the cooked fluffy rice and mix gently.We need to remember that red sorrel leaves are more sour than the green ones and hence we need to adjust the spice level accordingly.
For travel, we can first make a paste of gongura leaves as i have mentioned above and add the paste to the tempering and cook again till oil oozes out and we can take that thokku for our travel in an air-tight container.
A simple Tomato Rasam, always good to digest any heavy meals we had. We can serve as Soup to increase our appetite. For any festive lunch or a full meal, Rasam is an integral part of South Indian Thali. Without Tomato Rasam, meal is not complete. Many of us make this Tomato Rasam on a day to day basis, but surely I believe this recipe would be helpful for all beginners who start their cooking journey.
Generally, we prepare Rasam Powder in large quantity and store it in air-tight container and use it whenever we make rasam. In this Tomato Rasam, we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor.
There are many different varieties of Rasam we can make. But some varieties are strong in one flavor, for example, garlic rasam has a strong flavor of garlic, orange or pineapple rasam has its own strong flavor of the fruit. But this Tomato Rasam is simple, yummy and surely completes the meal satisfyingly.
Beans Masala Rice, I try to make it often to make the kids eat all the beans. Many of the kids give us a hard time eating veggies. One of my twin, always take time to pick and gather all the veggies in her plate in one corner. Making this Beans Masala rice for the lunch box is the best way to make the kids eat the veggies.
Most of us pack rice for kids lunch box. For Lunch box, we always prefer variety rice instead of Sambar, Rasam or curd rice. So We usually make Lemon Rice, Tamarind Rice, Mint Rice, Pepper Rice. Those rice varieties are easier and quicker to make and kids will love it. My routine is to pack Idli, Paniyaram, Pasta, Roti, and Variety Rice and sometimes I keep poori with aloo instead of stuffed roti.
In this Beans Masala Rice, instead of adding store bought masala powders, we are going to roast the spices and grind it to powder and use this fresh powder as the spice for this Masala Rice. Try this version of Beans Masala Rice and share your comments!
The most common Chutney we usually do are Coconut Chutney, Tomato-Onion chutney, Peanut Chutney, Mint/Coriander Chutney etc. Coconut chutney is one of the easiest chutney variety. We don’t need cooking for this chutney, just for tempering we use stove otherwise this is the quickest chutney ever. For Dosa, Idli, Pongal, Upma, Coconut Chutney is universally served in all the Indian Restaurants. This Chana Dal Chutney is a unique chutney. It is unique in the way it is prepared.
For most of the chutney, we use a pinch of tamarind while grinding, but here in chana dal chutney, instead of using tamarind, we are going to use curd. This Chana Dal Chutney goes well with Idli, Dosa or even for Vada. Quick and easy to make Chutney. If we use fresh curd, the chutney will not become very sour even if we serve later.
All the time making conventional chutneys’ sometimes feels bored. So Try this Chana Dal Chutney and share your views.
Video Making of Chana Dal Chutney | Kadala Paruppu Chutney
Green Moong Vada | Pacha Payiru Vadai, a perfect snack for a nice evening. For parties or for any potluck, we can make this wonderful snack and it would be a great hit. Normally we use channa dal for vada, but here we are using Whole Green Moong. We all know the nutritional benefits of Sabut (Whole) moong dal. Mung beans are high in important vitamins, minerals, protein and fiber. Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.
We can serve coconut chutney or mint/coriander chutney or even ginger chutney with this Green Moong Vada. Whenever there is a party or potluck, i would like to make this Green Moong Vada as it is unique and also delicious and healthy. Try this yummy, crunchy and healthy vada and share your comments!
Video Making of Green Moong Vada | Pacha Payiru Vadai
Badam Chiroti | Padhir Peni, is a traditional Sweet Variety our elder generations use to make. Some of the sweets that our earlier generations were making are quite complicated and time consuming. In today’s world, most of the women are working and with work and home, they sometimes find difficult to try and make traditional sweets. Originally this is a native dish of Karnataka, but adopted widely in Tamil Nadu. Still this dish is served in wedding functions in Karnataka. Its an extremely tasty dish, served as dessert.
The main two ingredients are Maida and Sugar. Maida rotis are prepared first and then layer them up and cut them into discs and press it to make patties. Deep fry the patties till they are golden brown. This is the first part. The next part is preparing the sugar syrup. We don’t need any consistency for sugar syrup. The syrup needs to be sticky.
Instead of a plain Chiroti, I have added badam (Almonds) to make it even more tastier. So, first step for us is to soak the almonds and peel the skin and grind it to paste. This badam paste is added to maida and kneaded to a dough. Adding badam really enhances the flavor. The procedure is time consuming and but not complicated. So why not give a try and make this yummy and tasty Badam Chiroti (Padhir Peni) over the weekend? Share your experiences and comments!
No Onion No Garlic Sabut Moong Dal is an excellent protein rich dal which is a very healthy accompaniment for Roti / Naan or even plain steaming rice. This Sabut moong dal is a perfect dish for vrat (fasting) days when we have to exclude onion and garlic. For the regular days, we can very well use onion and garlic.
Whole Green Moong (Sabut Moong) has lots of nutritional benefits. They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted. When sprouted, they are a living food power packed with enzymes, antioxidants, vitamins and minerals. They are delicious as a salad when eaten sprouted, wholesome as a plant based protein in many dishes, and a pleasant addition to sauces, dips and any food in search of a nutritional boost.
Cooked Green Mung Beans are a hearty, comfort food that can be served as a soup, stew, main dish or dessert. We can sprout the green moong at home very easily. You can click on this link to see how we can sprout the green moong. We can use sprouted moong for this recipe to make this dish even more healthier.
Video Making of No Onion No Garlic Sabut Moong Dal
Erissery is a popular Kerala dish. Mathanga Erissery and Chena Vanpayar Erissery is are one of the two traditional food items for Onam Sadya. We can also add Raw Banana along with the Yam. The spice paste which we prepare with coconut, green chili, pepper and cumin seeds brings in the main flavor to Erissery.
Most of the Kerala Cuisine dishes have Coconut as one of their main ingredient. I have given some of the popular Onam Sadya Vegetarian recipes below and most of those have coconut as their common ingredient. Since my MIL is from Nagercoil, She makes Erissery often and she always uses Chena (Yam) and sometimes even raw banana along with yam. We can also make this erissery with yam alone without using the red gram.
Preparing Chena Vanpayar Erissery is very easy. We have to soak the dal for an hour and pressure cook along with chena. Once this cooked Chena and dal is ready, then its only few minutes to finish the full recipe. Try this Chena Erissery and serve with Sambar/ Pulissery and enjoy your food!
Video Making of Chena Vanpayar Erissery Recipe | Red Gram Yam Curry
Peanut Murukku, like butter murukku, this is one of the easiest and quickest Murukku we can make for any occasions or even for a simple evening. The conventional making of Ribbon Pakoda (Nada),Mullu Thenkuzhal are quite time consuming. If we have short time, we can make these Peanut Murukku quickly without much of hassle. We just need to remember to soak the raw peanuts for couple of hours.
We have to use raw peanuts for this murukku. First soak the raw peanuts and then grind it to paste and mix it with rice flour along with salt, red chili powder and hing. Instead of red chili powder, we can grind green chili along with salt and hing and add it to flour instead of red chili powder.
Also, we can use the thenkuzhal mould instead of star mould to make this murukku. The shapes might be different but the taste would be same and awesome. Always for any murkku, we need to fry the murukku in low to medium flame till all the bubble ceases and the sound of the oil is calm. If we keep the flame high, then the murukku will become dark brown outside quickly but after sometime, the murukku will be soft and not crispy.
Video Making of Peanut Murukku | Verkadalai Murukku