Lentil soup recipe,a healthy low calorie soup and a quite filling one too perfect for diet watchers. Today i wanted to make some some soup and i tried this soup from tarla dalal recipe book, and it came out very well. According to the recipe the soup was made with masoor dal. Since i don't have masoor dal at home, I replaced that with yellow moong dal.
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Lentil soup recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Lentil soup recipe,a healthy low calorie soup and a quite filling one too perfect for diet watchers.

     Yellow moong dal  1/4 cup
     Onion  3
     Tomato   3
     Garlic  3-4 cloves 
     Red chili powder  1/4 tsp
     Oil  1 tsp
    Salt  as needed
    Cooked rice  1 tsp
   Lemon juice  2 tsp

Method with step by step pictures :

• Soak moong dal in water for 10 mins.
• Cut the onion and tomatoes into big pieces.

• In a pressure cooker, add oil and add the onions.
• Saute for 2 mins.


• Now add the tomatoes and garlic and saute for 2 mins.

• Now add the red chilli powder and salt to this.
• Add the moong dal now.

• Add 4 cups of water and pressure cook till 3 whistles.
• When it is done allow this to cool.
• Grind this in a mixie and bring it to a nice boil.
• Add water to adjust the soup consistency. 
• Add lemon juice to this, after switching off the stove.
• Add the cooked rice  while serving.(This is Optional).

 

Dum Aloo recipe, Side dish for roti

   Dum aloo  recipe a popular tomato and yogurt based gravy, pairs well with jeera rice and chapati. I  wanted to try Dum aloo recipe for a long time and when i saw cute little baby potatoes in the market i bought it without giving any second thought. If you don't get bright red ripe tomatoes in your place,  i highly recommend the usage of tomato puree since it gives a great taste and nice colour. Let's see how to make dum aloo.
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• Baby corn kurma
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Beans curry recipe | beans poriyal

    Beans Curry recipe| Beans Poriyal recipe, South Indian version of beans curry, the addition of cooked toor dal enhances the taste of the curry. This beans curry is a quite common one in our house and pairs well with Sambar, Rasam and Vathakuzhambu too. Generally we don't add cooked toor dal to beans curry. We just temper with mustard seeds and red chili and cook the beans and add coconut in the last. But if we don't have coconut in stock or not allowed to take coconut due to any health reasons, you can add some cooked toor dal to the curry.
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• Vendakkai Thoran
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PORI URUNDAI RECIPE | KARTHIGAI PORI URUNDAI

    Pori urundai we always make for karthigai deepam, i am sharing the recipe of PORI URUNDAI today.
For Karthigai deepam, we also make Paruppu Payasam,and appam. Check my complete collection of Karthigai Deepam recipes . Follow Jeyashri's kitchen on facebook for latest updates.



Check out the video of how to make Nel pori urundai. Follow this link for detailed recipe - Nel pori urundai 

 
INGREDIENTS:  YIELDS: 14 BALLS

PORI(PUFFED RICE)	3 CUPS
JAGGERY	1 CUP
DRY GINGER	1/4 TSP
ELACHI POWDER	1/4 TSP
COCONUT PIECES	2 TBLSP
GHEE	1 TBLSP
WATER	1/2 CUP

METHOD:

• In a kadai, add ghee and fry the coconut pieces until golden brown.
• Keep it aside.
• Melt the jaggery in water and filter it to remove impurities.

• Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.

• Take a little water in a small bowl. This is to check the consistency of the jaggery.
• Just add a few drops of nicely boiling jaggery into the water.
• Add the dry ginger powder and elachi powder at this stage.

• If you could able to make it a hard ball,then switch off the gas.
• Otherwise allow it to boil till u reach the consistency.
• Keep the pori in a wide bowl and pour the jaggery to it.
• Mix it nicely with a ladle.
• Greese your hands with a drop of ghee and make it balls when it is warm.

• This measurement yielded me approximately 14 urundais.

Akaara adisal recipe with Sugar

   Akkara adisal is  a sweet dish which i wanted to try for a long time. Finally i made it this weekend and it came out very nice and i love the creamy texture of the dish.
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• akkara adisal with jaggery
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INGREDIENTS:

RAW RICE	3/4  CUP
MOONG DAL	1/4 CUP
WATER	4 CUPS
MILK	3 CUPS
SUGAR	1 CUP
GHEE	2 TBLSP
CASHEW NUTS	10 NOS.
ELACHI POWDER	A PINCH
EDIBLE CAMPHOR(PACHHA KARPOORAM)	A PINCH(OPTIONAL)

I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.

METHOD:

• Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
• In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.

• When it is done keep it aside and add the rice and moongdal (keep the water aside)
• Fry for a minute
• Add the water and milk to this.

• Allow it to cook, by stirring in between.
• Allow the rice and dal to cook very nicely.

• In a  kadai add the sugar and add 2 tblsp of water.
• When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
• Add ghee and the fried cashew nuts , elachi powder and mix well.

• If using pachha karporam add it at the last stage and mix well.

Note:

1. Sugar can be replaced with jagerry also.
2. You can also keep the rice and moongdal in a vessel and pressure cook it.
3. If  you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.

PAV BHAJI RECIPE

 Pav bhaji recipe with step by step pictures.  Pav bhaji is a popular Mumbai street food. I learnt the recipe of Pav bhaji form my cousin. The first time when i attempted to make pav bhaji at home everyone appreciated me a lot. Sharing with you all the recipe of how to make Pav bhaji. Check out my no onion no galic pav bhaji recipe with video. Try this butter delicious pav bhaji and surprise your family with home made pav bhaji.


Since we don’t get pav buns here i made with the Burger buns.

Semiya Payasam recipe, Vermicelli kheer

 Semiya Payasam, a popular South Indian kheer| payasam recipe made using milk, vermicelli and sugar. A simple recipe but tastes awesome and it is a must in our household whenever we have guests. Later when condensed milk started coming into the market, my mom used to make semiya payasam using condensed milk and it will take the  taste of the payasam to a different level. Even without the addition of the condensed milk the payasam is made by simmering the milk for a long time. In most of the South Indian weddings they serve Semiya payasam. Now a days they serve in disposable cups but during our childhood days, they used to serve in the banana leaf itself. We use our hands to eat the payasam and sometimes smear some fried appalam on it and eat too.
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THATTAI (CRISPY SNACK) | DIWALI SNACK RECIPES

Thattai is a deep fried crispy South Indian snack, recipe with step by step pictures and video, made using rice flour as a main ingredient. We make this during Krishna Jayanthi and  Diwali. I also make it during the school holidays as my kids love it a lot. I had not attempted making this for a long time. When I first tried it two months back, the outcome was very disappointing. However, my supreme love for
Thattais dissuaded me from giving up and I ended up asking my maternal aunt,who is an expert in making snacks for a fail-proof method of making crispy thattais.
I was super happy with the results and this made me confidently feel that I can make
good thattais. I have also tried a spicier version of the same Milagu Thattai recipe which we all loved.
If you want to try the Karnataka version of thattai do check out my Nippatu recipe.

Chow chow kootu recipe

  Chow chow kootu,a popular tamil brahim style kootu, made with chayote, chana dal and fresh coconut masala. We call this as “chow chow white kootu”. This is normally made during at my mom’s  place  for dinner as accompaniment for Vathakuzhambhu. This version does not involves addition of any moong dal | toordal as we add for normal Kootu.
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• Chow chow thogayal

PANEER TIKKA (MADE IN TAWA)

         I am a great fan of  all paneer recipes, especially this tikkas are my most favorite. Since i don't possess a Oven with grill, i wanted to try this tikka on the stove top, by using a non stick tawa. So many times i have made this, and it always came out very nicely.
Check out my

• Hariyali paneer tikka recipe
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I used the panner cubes to make these tikkas.
INGREDIENTS:

PANEER CUBES	3/4 CUP
SOUR CREAM	2 TBLSP
TANDOORI MASALA	1/2 TSP
REDCHILLI POWDER	1/2 TSP
CHAT MASALA	1/4 TSP
CAPSICUM	1/2 NO CUBED
ONION	1 NO. CUBED
OIL	1 TBLSP
KASOORI METHI	1/4 TSP
SALT	AS NEEDED

Method:

• Take the paneer from the freezer and keep it outside till it comes to the room temperature.
• Once it reaches the room temperature add the sour cream to it.
• Add the red chilli powder, chat masala, tandoori masala and kasoori methi and salt to this .
• Mix this very well. Take care the masalas should get evenly coated.

• I used this cream,you can use hung yogurt too. 

• Allow this to marinate for 1 hour.
• Keep it in the fridge.
• After an hour, take it out  and heat a tawa.
• Place the paneer pieces on the tawa by arranging it on the tawa.
• Add a few drops of oil ,for each batch(if you want)

• keep the flame very low.
• When it is done on one side, carefully flip it on the other side, using a spoon.
• Repeat this for all the other sides of the paneer cubes.

• Heat a kadai, add a tblsp of oil and add keep the flame very high.
• Add the cubed onions and capsicums to it and saute this in a high flame.

• Take out from the flame  and when it is cool arrange them in skewers.
• Enjoy with hot tea.

Note:

1. You can add curd instead of sour cream.
2. If using curd, hung the curd for 20 minutes in a cloth.
3. Don't add too much of cream/curd as this will make the tikka soggy .
4. Don't omit the tandoori masala, it gives out the real flavor of the tikka.