Bajra vadi | Gujarati bajri vada recipe

Bajra vadi , a tea time snack made using Bajra flour and other spices. Bajra ni wadi is a traditional Gujarati snack, which i recently learnt from a friend who visited us. I am a huge fan of Gujarati and Maharastrian cuisine. Though i have not explored much in trying out gujarati recipes but whenever i come across the recipes i feel like eating them. This bajra vadi i have seen many times in various blogs and always wanted to give it a try. Recently our friend, who are gujaratis, visited us, i asked her few gujarati recipes and this bajra vadi is one among them. Finally i tried this yesterday and it turned out yum. The taste was similar to bakarwadi and matri. Thank you so much Heena for the recipe. Try this tea time snack using bajra flour | kambu maavu| pearl millet flour and let me know how it turned out.
Check out my
                       Kothimbir vadi
                       Millet muthia recipe 

Paruppu rasam recipe | South Indian rasam recipe

Paruppu rasam recipe with video. Rasam is  a staple food in South Indian cuisine. We make different varieties of rasam in South India and the way we make the same rasam varies from house to house. Even we make rasam without rasam powder, rasam without tamarind too. Already i have posted few varieties of rasam in Jeyashri's kitchen, this paruppu rasam i recently tried at home, so wanted to share the recipe with you all. As it is mostly raining these days, i am making rasam almost 3-4 times in a week. This recipe of paruppu rasam doesn't call for sambar powder or rasam powder. And i can say it is a perfect Bachelor recipe.

Event Announcement| Dining vouchers Giveaway

Zaffron Banana leaf, Dr.Chef Damu

Zaffron Banana leaf, the South Indian restaurant in Singapore, I have visited the restaurant and gave a review about that in Jeyashri's kitchen Instagram. Recently i attended a cookery class by Chef. Damu, in Zaffron banana leaf. Have a look at the pictures which i have shared in the post. For the first time i am announcing a give away, open for my readers in Singapore. You have a chance to win 10$(Ten Singapore dollar) Gift voucher from Zaffron banana leaf, (valid till Feb 2018)the South Indian restaurant located at Jurong point.

What you have to do is:

• Try a recipe from Jeyashri's kitchen and share the picture of that, with me via mail(jeyashrikitchen@gmail.com) or message me on Jeyashri's kitchen Facebook page.
• Only readers from Singapore are eligible to take part in this event.
• While sharing the picture, please mention the name of the dish and tell me a few words about how you liked the recipe.
• Winners will be selected using random picker app.
• We have 5 vouchers to give way(valid till Feb 2018), so there will be 5 winners.
• One entry per person is allowed, so one voucher per person.
• Entry through mail and facebook page are only valid.
• Please ensure that the entries should reach us November 30,2017. You can send your entries till Nov 30, 11.59 pm Singapore time.
• Winners will be announced on December 4 2017.

For further queries please free feel to mail to me or message in Jeyashri's kitchen Facebook page.

Few pictures from Chef Damu's class, which i attended recently.

Follow Jeyashris kitchen on Instagram and facebook to get updates.

Varuthu aracha Kuzhambu recipe| Varutharacha kuzhambu

வறுத்து அரைச்சகுழம்பு  

Varuthu aracha kuzhambu| Varutharacha kuzhambu as we call, is a sambar like gravy but made using fresh ground spices and traditionally toor dal will not be added, as we add in sambar. Kuzhambu and sambar are different, for kuzhambu generally no cooked dal is added. When my amma visited me in September, she was telling me that my Athai makes a sambar without toor dal and without sambar podi too. I was surprised and asked my mom the recipe for that. Amma couldn't recall the exact way athai makes. I messaged my cousin later and insisted that i want a voice note from Athai for this recipe. Within a week i got the message from my cousin with the recipe of Varuthu aracha kuzhambu in my athai's voice. At this age of 80, i really admire the way they remember everything and able to recall it the moment we ask for that. These traditional heirloom recipes are treasures and i am privileged to document the recipes and pass on to all. If you have any traditional recipes in your family, which you learnt from your mom or grand mom or anybody else, you can share with me, if you wish to.
This recipe is not the Kerala Varuthu aracha sambar. 

Varuthu aracha kuzhambu

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 4

     Mixed veggies*  1 cup
     Tamarind   a small goose berry sized
     Cooked toor dal  2-3 tblsp (optional)
     Red chili  6
     Coriander seeds  2 tsp
     Rice  1/2 tblsp
     Toor dal  1 tblsp
     Venthayam | methi seeds  1/2 tsp
     Coconut   1/2 cup - 3/4 cup
     Jaggery  a tiny piece( sundakkai size)
     Sesame oil  2 tsp
     Cooking oil  2 tsp
     Asafoetida  2 pinches
    Curry leaves  few
    Turmeric powder   1/2 tsp
    Salt as needed
    Mustard seeds   1/2 tsp 
* I used drumstick, carrot and brinjal. You can use yellow pumpkin, broad beans(avarakkai)and chow chow too.

Method:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.
• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.
• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)
• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.
• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 
• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oi, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.
• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

     

Method with step by step pictures:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.

• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.

• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)

• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.

• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 

• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oil, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.

• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

Notes:

1. Rice and toor dal brings the thickness to the gravy, but do not add more than the quantity mentioned.
2. You can add small onions if you want, but traditionally onions are not added in this varuthu aracha sambar.

     

Sweet potato cutlet recipe

Sweet potato cutlet | sakkara valli kizhangu cutlet recipe with video and step by step pictures. Cutlets are always loved by everyone at my place. Though i make it rarely,but whenever i make, i make Potato cutlet only. Last year, when i posted sweet potato chaat itself, i planned to post the sweet potato cutlet recipe. Finally i tried sweet potato cutlet today and i loved it very much. The sweetness of the potato with the flavor of the spices added, complimented the cutlet so well. I am sure this is a perfect tea time snack for a rainy day evening, along with a cup of hot ginger tea.
     Generally sweet potato cutlet is made during fasting days. But i didn't make it as a no onion no garlic version.

Custard Powder banana pancake, Eggless pancake recipes

Custard powder pancake with banana puree, these soft fluffy eggless pancakes was my breakfast yesterday morning. I got the idea of  Custard powder pancake, i got after seeing this Instagram post. She used pumpkin puree in that and i replaced that with banana puree. It turned out so soft and tasted so yum. We have 2 pancake fans at our home, the moment i say pancake, the eyes will wide open with happiness, one is Varsha and another one is my helper. Somehow me, Suresh and Varun are not a great fan of pancakes but we still eat whenever we make it at home. This Custard powder pancakes were so flavourful and me being a big fan of fruit custard loved the pancakes. I used the measurements of my Eggless Whole wheat pancake recipe.

Stuffed Idli recipe,Stuffed idli bites

Stuffed idli recipe | Idli bites| Idli sandwich, is a simple tiffin or starter made with idli batter and potato stuffing. I have already given the recipe of stuffed idli in my second cook book, Kutties kitchen.  I wanted to post the recipe in Jeyashri's kitchen too and tried this morning. After i finished making this, i had this thought of smearing the idlis with molaga podi. Then came the idea of cutting them into mini bite sized pieces and make it a more attractive starter. I tasted so yum and was totally addictive too. I have few other stuffing in my mind, which i will share in Jeyashri's kitchen Instagram. Follow us on Instagram to get the updates. Also check out my similar recipe

• Bread masala dosa rolls
• Mini podi idli.

Turmeric milk recipe

Turmeric milk recipe,Turmeric milk with video, made with fresh turmeric,ginger, pepper and palm jaggery. Generally when we have dry cough or sore throat, amma used to give hot milk with manjal podi and milagu in the night before going to sleep. Generally doctors say milk or milk products thickens the phlegm, but when turmeric and pepper is added it is will not do any harm. The naturopathy doctor whom i visited few months back, suggested me to add 2 pinches of turmeric and pepper powder to the water i drink everyday. It reduces inflammation in the body and acts as an anti oxidant. I have started taking the water in that way and i am used to that now. Try this turmeric milk for the rainy season and say good bye to your cough. I used fresh turmeric in this recipe. You can use turmeric powder too.

Masala rice recipe, Easy lunch box recipes

Masala rice | Vegetable pulao, is a simple and easy lunch box recipe. I made this for Sunday lunch and shared in Jeyashri's kitchen Instagram and mentioned that i will share the recipe of masala rice. Yesterday i made the masala rice  and made a video of it too. This is nothing but a simple Vegetable pulao recipe, with the addition of more Indian spices. It's very handy and a quick recipe and an easy one pot meal recipe. I have just given my style of making this and you can make your own variations to suit your taste buds.
Check out my

• Beetroot pulao
• Palak pulao

Keerai Vepudu recipe | Spinach stir fry

Keerai Vepudu | Keerai poriyal | Keerai thuvattal, is a dry curry made with spinach. Vepudu is basically Andhra style curry. I learnt this keerai vepudu from Chef. Venkatesh bhat's show few months back. I have tried this few times at home and recently made this during last weekend and shared in Jeyashri's kitchen Instagram too. I generally make keerai kootu and poriyal is a rare thing i make using round spinach. Generally keerai poriyal will be made using Murunga keerai | drumstick leaves. Both my kids will never fuss for keerai kootu and in fact they love to have spinach. But they won't prefer keerai in the form of poriyal. This keerai vepudu, they liked it, but since i made Sambar sadam along with that, they skipped eating the vepudu this time.