Mochai and Potato curry | Mochai urulai kara curry

Mochai |field beans and potato is a match made in heaven. Even the combo of brinjal and mochai is also will be awesome. Last year itself i wanted to post this curry but somehow couldn't make it. Few days back when i went to little india, i found the fresh mochai |pacha mochai (called as field beans) I have already posted mochai sundal and mochai brinjal kara kuzhambu, but both recipes are using dried mochai. Thsi curry i have tasted many times from our neighbour aunty's house in madurai. Again called her up and confirmed the recipe with her. In the original recipe, she mentioned to add whole garlic before adding the onions. But since mine were too big, i didn't add. If you have the small garlic with you add it whole , without chopping it.

Kharabath recipe | MTR style kharabath recipe

Kharabath is a popular breakfast of Karnataka. I have heard about this through my friends many times, but never tasted the authentic Kharabath which is served in MTR restaurant. Few weeks back a reader asked me for this recipe and it so happened for me to visit the MTR restaurant here the next week. I ordered for the kharabath and it tasted very nice. It is similar to the rava kichidi but red chili powder was added instead of green chilies. Also it was loaded with ghee. The next day i called up my friend who is a native of bengaluru and living in Australia now. She told me few tips on this Kharabath recipe. Do try this recipe at home and let me know the feedback. Check out my other South Indian breakfast recipes.

Hyderabadi Dum Biryani | Veg Dum biryani

Hyderabadi Dum  Biryani is a popular one in Mughlai cusine. Actually it is popular for the non veg versio. I wanted to try the Hyderabadi Veg Dum biryani for quite a while but i somehow keep on postponing it. During our December trip to Chennai, happened to eat the Veg dum biryani at Cream center chennai and i got hooked with the taste of it. From then the urge to try it was more. Last weekend when my sister, told me that she tried Dum biryani for Sunday lunch and later shared with me the pictures too. I immediately decided to give it a try and tried it on the Republic day as kids were around on that day. I must say it is a bit lengthly procedure compared to the Pressure cooker biryani, but it is worth trying. Generally i am a kind of person who never gets satisfied with my work, though everyone at home says it was awesome !!. Very rarely i pat myself, wow you did a good job. This Hyderabadi Dum biryani is one among the "wow", that i was telling appreciating myself a lot. Do try this at home this weekend and let me know the feedback. Follow Jeyashri's Kitchen on facebook and on Instagram too.
Check out my other biryani too

• Chettinad urulai Biryani
• Thakkali biryani

Ragi Adai recipe | Finger Millet adai

Ragi adai | finger millet adai , is a very healthy recipe, which can be served either for breakfast or for dinner too. I remember making this very long back, but i am not happy with the outcomea nd so i didn't post the recipe of ragi adai for a long time. When i was casually talking to a friend about this ragi adai some weeks back, she told that her mom makes it well and she told she would pass on the recipe to me. After she told, i could make out where i made the mistake. Check out my notes section at the end of the post. These ragi adais turned out to be so perfect. Check out my other ragi recipes:

• Ragi dosai
• Ragi chocolate cake
• Ragi aloo methi paratha

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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