Maravalli Kizhangu Chips | Tapioca Chips recipe

Home made kuchi chips recipe

Maravalli kizhangu| Tapiaco | Kappa|Cassava chips is a popular one in Kerala. I still remember eating kuchi chips during my childhood days more than potato chips. This chips we used to get everywhere easily and also in the pack of 250 grams it will be many as compared to the potato chips. But i never remember amma or paati making this at home. Only Vazhakkai chips is made at home so often as we have many vazhai maram at home. .As it is now the season of this maravalli kezhangu, my sister was insisting me to make something out of this. So i tried the kuchi chips which is one of my personal favorite. Only peeling the skin of the tapioca was bit difficult, other than that, the making of this chips at home was so easy. But my helper later told me there is an easy way to peel the skin and showed it to me. I will take the video of it next time and update it here. The chips can be served as a teatime snack or can be served with  rice too.

Cabbage carrot and peas Poriyal | Easy Poriyal recipes

Cabbage, carrot and peas is always a winning combination,which i personally love the most. During the green peas season i insist my mom to make this curry for me. A simple poriyal which goes well with vatha kuzhambu and rasam rice. Recently, when we all met in a friend's place for lunch, she made this curry. But she made it in a different style and we all loved it very much. Her recipes are always a super hit at here in my website. The Gutti vankaya koora, andhra pulihora ,kovakkai chutney, chitranna, beetroot chutney are all the recipes i learnt form her and posted here too. This style of cabbage peas and carrot poriyal went well with rice and roti too. Try this simple South Indian poriyal  at home and let me  know how it turned out.

Gobi Mutter paratha recipe | Spicy Peas cauliflower paratha

Punjabi Gobi mutter paratha is made with cauliflower and green peas. I have already posted gobi paratha, but wanted to post this winning combo of gobi and mutter. Since both cauliflower and peas are in season now, i thought it would be the right time to post this recipe. I made this bit spicy and flavourful by adding tomato puree and chili powder to the dough. The parathas turned out awesome and i packed few for my kids lunch and the i had also for my breakfast along with masala chaas. Do try out this paratha and let me know how it turned out. Follow jeyashris kitchen on instagram . Do send me the picture of the recipe you have tried from Jeyashri's kitchen. I will share that in jeyashris kitchen facebook page.

Aloo Channa Chaat Sandwich | Kids friendly recipes

Aloo channa chaat sandwich is a kids friendly sandwich which includes cheese, chickpeas and chaat chutneys (used in Indian chaats). This recipe i have given for "Youth Kitchen" for Kungumam Thozi Jan edition. This recipe is a huge hit at my place and both the kids loved it a lot. It was quite filling for them. Even this same aloo channa chaat sandwich can be made for adults too without adding cheese. You may also like these recipes too.

• Pinwheel sandwich
• Corn and spinach sandwich
• Yogurt sandwich

Sweet Potato Payasam recipe | Pongal festival recipes

Sweet potato payasam|Sakkaravalli kizhangu paysam is a sweet kheer made with sweet potato, moong dal and jaggery as the main ingredients. I was planning to post my mom's version of sweet potato curry with jaggery. Though i am not a big fan of this but mom makes it very nice and my sister , my mom and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried as there are few sweet potato lying in my kitchen for a week. Since many of us wil have this veggie left over after pongal festival, i thought we can use it for making payasam for kannu pongal. Check out my

• Arisi thengai payasam
• Rava payasam

Paruppu Vadai | Aama vadai recipe | Festival recipes

No onion no garlic recipe

Paruppu vadai | aama vadai is a traditional vadai made in brahmin houses for bhogi pandigai and aavani avittam. This paruppu vadai is served on weddings too. I have already posted ulundu vadai and paruppu vadai too,but this version of aamai vadai is the traditional one made in our family. Along with this vadai we also make poli for bhogi and aavani avittam too. I have few varieties of poli |boli collections , check out my paruppu poli, thengaai poli and paal poli too. As tomorrow is bhogi pandigai, i thought i will post this aama vadai |paruppu vadai recipe today. Wishing you all a very Happy Pongal. See you all with interesting recipes for kannu pongal soon. Check out my pongal festival recipes. 

Paruppu vadai

  Preparation Time : 5 mins+ 2 hours soaking | Cooking Time : 25 Mins |Yields: 14

     Channa dal   1/2 cup
     Toor dal     1/4 cup
     Red chili    2
     Asafoetida   a generous pinch
     Salt   as needed
     Curry leaves   few
     Ghee   1 tsp
     Oil    for deep frying
     
     

Method:

• Soak the channa dal and toor dal together for 2 hours.
• Drain the water completely and put this in a mixie jar for grinding. 
• Grind this coarsely. No need to add water while grinding. You can sprinkle little if needed.

• Add curry leaves, asafoetida, ghee and salt to the ground mixture.
• Mix it well nicely. Add the salt only before making the vada. You can grind the dal and keep it inside the refrigerator and make it later too.  In that case add salt just before making and mix well.

• Heat oil for frying. When the oil is hot bring down to medium low.
• Take a lemon sized ball of the vadai mix and flatten it into patties. 
• Do not flatten it too thick or too thick. Let this be little smaller in size that the usual masala vadai.

• Carefully drop them in the oil. You can put 4-5 in one batch depending upon the size of the pan.
• Fry till golden brown on both sides.
• Do not fry in too hot oil, else inside of the vadais will not get cooked.
• Drain the vadai in a kitchen towel.

• Vadais are ready for neivedhyam.

Notes:

1. Always cook the vadai on medium flame. Else it will not be cooked inside.
2. You can add the curry leaves while grinding.
3. You can add finely chopped cabbage to the the ground batter .
4. Some fennel seeds and onions can be added to make it as masala vadai.
5. Left over vadais can be dunked into rasam and can be made as rasa vadai.
6. Ghee is added to give crispiness to the vada, the tip i learnt from a cook mami who cookes for us during festivals.

  

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Erissery recipe | How to make erissery

Erissery is a kerala special dish made for Onam, and made mostly with yellow pumpkin,called as Mathanga erissery. I remember my mom makes this but i have never made tried this on my own or tasted it after marriage. As my athai is very fond of this erissery, she makes this more when she comes to our house for summer vacation. I asked my mom for the recipe and she sent me a voice note in What's app about how to make erissery. I am so happy that she started learning to operate smart phones. This version of erissery is my mom's way of making it and i am not sure the authentic kerala erissery recipe. It tasted so yum and i had it with rice and vendakkai curry.

Sweet corn soup recipe | Easy soup recipes

Sweet corn soup | creamy sweet corn veg soup, is the family's favorite. I have already posted sweet corn veg soup.  This Restaurant style cream of sweet corn soup i have given for the kungumam thozi supplement last year, and was a long due to post it here in jeyashri's kitchen. Many readers were asking me to post the recipe and finally here i am with the recipe of sweet corn soup. Check out my other soup recipes too. Also i have posted many recipes using sweet corn. Check out

• Sweet corn sundal
• Corn cheese balls
• Corn methi pulao

Stuffed Capsicum recipe | Stuffed Shimla Mirch

Stuffed capsicum | Bharwan Shimla mirch , I wanted to try for a long time and finally i tried  this last month. I gave this for Kungumam Thozi magazine for the month of November. We can do a lot of variations to the stuffing, i have given few options in the notes section at the end of the post. This stuffed capsicum went well with rice and roti. You can even make this if you have left over potato curry too. Check out my

•  Aloo Capsicum masala 
• Capsicum dry curry
• Capsicum masala

Thinai Ven Pongal | Millet recipes

Wish you all a very Happy New year 2016. I wanted to start the New year with a healthy recipe and so made this Thinai Ven pongal today and posting the same. Pongal is a staple South Indian breakfast. During my very short vacation to Chennai last week, i got organic thinai | foxtail millet. Both my brother in law and his wife , left their IT job and doing organic farming in a small village near Pondicherry. This foxtail millet is grown in their field and i got it from them freshly after few days of harvest. But due to weight constraints i couldn't carry much here to Singapore. I have already posted the recipe of Ven pongal in the style which my mil makes it. But this Thinai ven pongal i have made it in my mom's style which is my most favorite too. Both my mom and mil are experts in making ven pongal. Try out this healthy Thinai ven pongal and start the day with a healthy breakfast. Check out my other Millet recipes and i have published a cook book on Millets in Tamil.  Stay tuned for more interesting recipes coming up this year. Check out my Diet plan page too.