Sevai using Sevai nazhi | Idiyappam recipe

Sevai using Sevai Nazhi (சேவை நாழி ,in tamil)Sevai | Idiyappam |String hoppers, is a popular South Indian breakfast or tiffin recipe. During my childhood days amma always makes sevai for tiffin and also it will be extended for dinner too. We never had idiyappam for breakfast. Sevai will always be done using sevai nazhi at out place. It is quite laborious but i still amaze at my mom as how she manages to do this tiring work even at this age with so much of enthusiasm. Though she was a working women, she used to make this sevai,after coming back from her work. Both mom and paati will sit together in the kitchen and do this 'Project Sevai'. this sevai takes place in my mom's kitchen especially when we have guests. Since many will not do sevai using sevai nazhi, she loves to serve them this rare tiffin for them. Recently my mom visited me and her 40 years old sevai nazhi is passed on to me. We are not a big fan of idiyappam or sevai but i wanted to try my hands on making this. Amma makes different varieties of sevai such as Lemon sevai, Thenga sevai, ulundu sevai, Thayir sevai and Vella sevai. When ever i wanted to make sevai, i use the instant ones available in the market.
 Though i helped my mom in making this many times, never tried on my own. I don't know how many of you will try this at home, but i want to post this recipe just for my memory and also to kindle the memories of many people reading this post.
  Please share your experience in the comments section, if you have seen your mom or grandmother using this sevai nazhi at home.

Veg Mayonnaise sandwich recipe | Mayo sandwich

Veg Mayonnaise sandwich recipe with video. I have been planning to post this mayo sandwich recipe for a long time but here i have never seen Eggless Mayonnaise in any stores. Last year i bought from Nuts n Spices Chennai but before i plan and make the sandwich, somehow it got over. This time i got the Eggless Mayo again and finally made the sandwich recipe for post. Check the notes section the last to see the variations and tips. Let's see how to make Mayo sandwich.

Peas Paratha recipe| Matar Paratha

Peas Paratha | Peas stuffed paratha,with green peas and fresh masala powder. Peas paratha i have tried many years back but some how didn't like the way i made,and after that i have never attempted to make Green peas paratha. Few months back, when we organised a meet up,we ordered Peas Kachori from a friend here. It was so awesome and when i asked for the recipe, she passed on a box of peas filling which she made,to me. I tried Paratha with that filling and it tasted so yum. Later i got the recipe from her and finally today i tried Peas paratha following her recipe. She told that this is basically a Bengali peas kachori filling recipe, which she learnt from her friend's mother in law. I loved the aroma of the freshly spice mix used in this paratha. Check out my

• Gobi mutter paratha
• Pumpkin Paratha

Peas Paratha recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 5 parathas

     Green peas  1/2 cup
     Turmeric powder  1/4 tsp
     Salt as needed
     Sugar  1/2 tsp
     Oil  2 tsp
     Green chili  1
     Ginger  a small piece
     Atta | Whole wheat flour  1 cup 
    Ghee or oil  to smear on the paratha
     Asafoetida  1/4 tsp
For the spice mix
    Red chili  2-3
    Cloves   2
    Elachi | cardamom  1
    Coriander seeds  2 tsp
    Cumin seeds  1 tsp 
    Fennel seeds | sombu  1 tsp
    Cinnamon  a small stick
Method:

• Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
• I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
• Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
• Switch off the flame and add the fennel seeds.
• Allow this to cool.
• Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
• Grind the peas, green chili and ginger into a coarse paste.
• In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
• Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
• Mix well and cook till the mixture becomes dry.
• Switch off the flame and let this completely dry.
• Take one dough ball and dust this with dry flour.
• Roll this into a thick disc.
• Place 1 tblsp of Peas mixture on this.
• Cover this as how we do for modakam,by bringing the edges together.
• Dust this in the dry flour and roll this gently into parathas.
• I always love my parathas bit thinner, if you want this thick roll accordingly.
• Heat a tawa and cook the paratha on both sides. 
• Smear oil or ghee on both sides.
• Serve hot with plain yogurt.      

   The filling was perfect for 5 parathas. I was left with one dough ball. So you can add 2 tblsp extra peas to make the filling more for that extra dough.  
     

Method with step wise pictures:

• Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.

• I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
• Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
• Switch off the flame and add the fennel seeds.

• Allow this to cool.
• Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.

• Grind the peas, green chili and ginger into a coarse paste.

• In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
• Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
• I added 3 tsp but felt it was bit more. So reduce to 1.5-2 tsp.
• Mix well and cook till the mixture becomes dry.
• Switch off the flame and let this completely dry.

• Take one dough ball and dust this with dry flour.
• Roll this into a thick disc.

• Place 1 tblsp of Peas mixture on this.
• Cover this as how we do for modakam,by bringing the edges together.
• Dust this in the dry flour and roll this gently into parathas.

• I always love my parathas bit thinner, if you want this thick roll accordingly.
• Heat a tawa and cook the paratha on both sides. 

• Smear oil or ghee on both sides.
• Serve hot with plain yogurt. 

Notes:

• The same can be made as kachori. For making kachori, check out my Dal kachori recipe for the outer cover.
• I made this peas paratha slightly spicy, if you want this mild spice, add 1-2 red chili or skip the green chili.

       

Samba Wheat sakkarai pongal recipe| Wheat rava sweet pongal

Samba wheat rava Sakkarai pongal, Pongal festival is around the corner, and i have Collection of Pongal festival recipes in Jeyashri's Kitchen. Few days back when i was cleaning my bookshelf, i came across a old Aval Kitchen book, Jan 2015,where my picture of Sakkarai Pongal was published as a cover page. When i saw inside the book, there was a collection of Pongal recipes by Madam Menu rani Chellam and this samba wheat sakkarai pongal was also there. I wanted to try this for the pongal festival 2018. You can make this for navaratri, aadi velli neivedyam, thai velli neivedyam and any other festivals too.

Beetroot Thepla recipe

 Thepla is a traditional Gujarati dish and i have posted a Methi thepla recipe long back. Recently when i learnt the Gujarati Methi thepla recipe from our Gujarati friend(who gave me the recipe of Bajra vadi). The interesting part in this recipe adding cooked rice to the dough. She said that it brings softness to the theplas. I wanted to make it as a beetroot thepla, so followed the same recipe by adding some grated beetroots to that. They turned so well and since we all love beetroot, we liked the theplas so much. Try this beetroot theplas at home and let me know how they turned out.

Palak poori recipe | Spinach puri

Palak poori recipe is poori made with spinach puree. I have tried Palak poori once for my Kutties Kitchen cook book. Recently i got a box of baby spinach from the Fair price shop here in Singapore. I wanted to make Dal palak as kids love it very much. I was thinking of some other recipe using palak leaves then this palak poori recipe flashed my mind.I wanted to make a video of palak poori recipe but couldn't do it. We enjoyed the palak pooris with channa masala. You can make this pooris for kids lunch box too. Use a cookie cutter to shape the pooris and make it kids friendly.
Check out my

• Bhatura recipe
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Green peas Kheer recipe | Happy New year 2018

Wish you all a very Happy New year 2018. Let's start the New year 2018, with a sweet recipe. Green peas kheer, yes you heard it right. Kheer made with green peas, almond and sugar as main ingredients. I have tried this Green peas kheer last year for a cookery demo here in Singapore. As green peas is in season now, i thought it will be perfect to post the recipe now. We can use frozen peas and make this any time of the year. You will not find the smell of green peas in this recipe and trust me it is a treat for the guests who are visiting on NEW year day.
  Thank you so much my dear friends and readers for your support always. Looking forward for an exciting New year 2018 with your continuous support.

Nachos recipe | Party snack recipe

Nachos with cheese is all time a super hit party snack recipe. Whenever we find Nachos in a restaurant Menu card, we will order this for sure. But i have never attempted to do this at home. I know it is a very simple and easy snack, but somehow didn't give it a try at home. Few days back when we went to Myras beach restaurant in Singapore, we ordered this Nachos cheese there. They generally serve with tomato salsa, guacamole and sour cream dip. I served this as it as, because i already added some veggies to the nachos cheese. Try this easy recipe for parties and i am sure it will be a super hit among your guests.

Oven- roasted Vegetables recipe

Oven roasted veggies,I always used to drool at the pictures of these whenever i see in Instagram and Food gawker. Some how it was big mind block for me to try my hands on Oven roasted veggies. When i did a cookery demo here in Singapore, i once attempted a Veg shaslik in barbecue sauce, which was made on tawa. Oven roasted veggies is similar to this only. Few weeks back, while i was chatting with my school friends, one of my friend told that she makes oven roasted vegetables on a regular basis. I got the tips from her and she clarified all my silly doubts and finally i made the oven roasted veggies, with a simple seasoning of salt and pepper. Try this at home and enjoy your meal.

Venthaya keerai paruppu usili | Methi leaves usili

Venthaya keerai | methi leaves we always get in a big bunch here. I usually make methi thepla or methi kadi pakoda or venthaya keerai sambar. This time, i heard about this venthaya keerai paruppu usili, for the first time, from my friend's mom. During my visit to the nearby mini mart, i bought a fresh bunch of methi leaves and made sambar during the weekend. Tried making paruppu usili few days back and it was awesome. In fact the entire family loved the venthaya keerai paruppu usili and we had with garlic rasam. Check out my

• Vazhaipoo usili
• Beans paruppu usili