Paal payasam - Kerala sadhya special

No comments :
Very famous by the name AmbalaPuzha Paal Payasam as it if offered to Lord Guruvayurappan as prasadam on a daily basis in Guruvayoor.

Paal Payasam is a must have in any Kerala Sadhya Menu.

Traditionally,this Payasam is made in huge Bronze Vessels / Vengalai Urulis by boiling the milk and with constant stirring for hours together to bring it to the right texture and consistency . The slow cooking is what imparts the best taste to the Payasam . 
There are many recipes,that call for the usage of readymade condensed milk to achieve the color and consistency with minimum effort.
Today's recipe does not use anything else except milk ,sugar and rice ,and yet achieves the perfect color and taste by using the Pressure cooker on slow flame.

Recipe courtesy : Good friends from a Food Group on Social Media (Gayathri Usha  , Lakshmi Vasanth & Anusha Srihari)

Preparation Time : Nil
Cooking Time : 35-40 min
Complexity : Simple

Read the Notes and Tips section without fail to get the perfect payasam



Makaai Chiwda | Cornflakes Mixture

No comments :
MaKaai Chiwda | Cornflakes mixture is a very famous snack made in most Gujurati and Maharashtrian households . A very crunchy snack made using cornflakes / Makaai Poha as it is called locally.
This cornflakes is different from the cereal / breakfast cornflakes as it is not ready to eat . These are raw ones like the pressed rice / Poha/ Aval we use for making upma .

The makaai poha needs to be fried in oil and drained out when it puffs up beautifully and then the necessary spices and salt are added to make a classic tea time snack .

Preparation Time : Nil
Cooking Time : 20-25 mins
Complexity : Simple


Coffee Butterscotch Burfi

4 comments :
My love for coffee just does not seem to end .  The slightly bitter flavor of coffee with the subtle taste of sugar to keep me energised and going through the day.

This is yet another experiment in my kitchen with instant coffee and butterscotch essence.

My other experiments with coffee are :

Coffee flavored Thenga burfi

Coffee Biscuit Pudding


A very simple and delicious melt in mouth maida burfi with the added flavor of coffee and butterscotch makes you feel as if you are taking a bite of world's finest chocolates.


Preparation Time : 5 mins
Cooking Time : 20-25 mins
Complexity : Medium High




Ingredients

 maida / All purpose flour : 1 cup / 100gms
 sugar : 1 or 3/4 cup / 75 -100gms
 ghee : 2 tablespoon
 butterscotch essence : 1 tsp
 instant coffee powder : 3 tsp mixed in warm water


Avarekaalu Akki Roti - karnataka special - Video recipe

No comments :
It is Avarekaalu Time in karnataka !! 

Avarekaalu is known as 
Mochhai in Tamil, 
Hyacinth Bean in English ,
Vaal papdi Hindi/Marathi , 
Surti papdi / lilva in gujarati.

The most sought after bean in this season and it makes its way into many many recipes like upma,sambar,rasam,pallya,kootu and the most famous Akki rotti commonly known as Avarekaalu Akki Roti .
I have already posted the recipe for Avarekaal Kootu in the last season . Check the recipe here 
The video illustrates how to make cruncy and tasty avarekaalu rotti at the comfort of your home..

Preparation Time : 15-20 mins
Cooking Time : 20-30 mins
Complexity : medium high


Idli-Dosa Molagapudi | Chutney Powder - Video recipe

No comments :
Chutney powder /chutney podi / idli molagapudi is an integral part of South Indian breakfast served along with idli / dosas . This spice powder is a wonderful blend of dhalls,red chillies ,sesame seeds and salt.
Make this at home and enjoy with fluffy idlis or dosas or can be mixed with hot rice and ghee and eaten with your favorite potato chips.


Preparation Time : 10 mins
Cooking Time : 5 mins
Complexity : Simple



Coffee flavored Thenga Burfi | Coconut Burfi - Video recipe

No comments :


South Indians and coffee go hand in hand . Our day starts with cuppa filter coffee in one hand and the newspaper in another .

likewise,Coconut Burfi aka Thengai Burfi / Kobri Mittai is also a very famous sweet and a Must Have in most functions/ festivals like Marriages,Diwali,Gokulashtami etc.

Having said that cofffee and coconut burfi are kind of life lines for a south indians,I tried to give a twist to one life line by flavoring it with another life line..yes you got it right !!! 
Adding coffee decoction to the traditional coconut burfi 
Below is the complete video illustration of how to make this yummilicious sweet 

Preparation time : 15-20 mins
Cooking time : 20-25 mins
Complexity  : Medium


Cholam Thattai | Jowar Thattai | Sorghum Crispies

No comments :
Diwali is just round the corner and we shall soon start preparing yummy snacks for family,friends and relatives .
Thattai is a south indian version of Mattri made using Rice flour and udad dhall flour generally . This is a slightly different and a healthier version using Millet flour.

Try this different and crispy Thattai using Jowar Flour / Cholam Maav and surprise your family :-)


Thenkuzhal | Thengozhal | Thengol - Video recipe

No comments :
ThenKuzhal literally translates to Honey Pipes ("Then" meaning Honey & "Kuzhal" meaning Pipe) .. though the names sounds like a sweet dish it is actually a Savoury Snack made using rice flour and Udad dhall flour . A very crunchy and melt in mouth snack which is why its called Honey Pipe. you can eat it seamlessly and effortlessly when you take bite.



Mucchore | Manam Kombu | Mullu Murukku - Video Recipe

No comments :
Mucchore (Kannada) ,Manam Kombu (Tamil) ,Mullu Murukku (Tamil) are all different names for a deep fried snack made using Moong Dhall flour and Rice flour.
In Kannada ,"Mucchore" means deep fried dough. Since we use butter to knead the dough for crispness,it is also called as "Benne Mucchore" ."Benne" meaning Butter
In Tamil "Mullu" means "Thorn" and Murukku is "Twist / Winding/Entangle" . Since ,we use a star shaped plate to press out this chakli,the shape of the chakli feels a little serrated and the shape is random as we just move the press in random order. Hence called as Mullu Murrukku since it resembles a "Bunch of Entangled Thorns".
"Manam" in Tamil is "Aroma" and "Kombu" is "Small Sticks" . This snack has a very nice aroma due to the moong dhall flour and with every bite we can feel the taste explicitly,hence aptly calle as "Manam Kombu" or " Aromatic Savoury Sticks"

Enjoy the video and make this crispy snack for evening Tea Time


Vaazhai Thandu Mor / Banana Stem Buttermilk

No comments :

Vaazhai Thandu in Tamil literally translates to Banana Stem 
("Vaazhai" meaning "Banana" & "Thandu" meaning "Stem")This part of the banana plant has a lot of natural fibre and helps in digestion and flushing out toxins from the body. wide usage of banana stem is to cure kidney stone as a home remedy. It is believed that drinking this juice dissolves the kidney stone and flushes it out. Banana stem can also be used for weight management





Avani Avittam / Upakarma

No comments :
Avani Avittam /Upakarma is the day when the men of the house change their Poonal/ Sacred thread .

This festival is celebrated on a Full Moon Day / Pournami in the holy month of Shravan by most of the Tamil /Kerala Brahmins who follow the Yajur Veda tradtion. Hence also known as Yajur Upakarma.

Some Brahmins who belong to the Rig Veda / Sama Veda tradition have a different day to perform the Upakarma.

The ladies of the house prepare a grand feast for the family.

The menu in most homes is a typical saatvik south indian lunch where in Onions and Garlic are avoided.
The elaborate lunch menu is mentioned below.



Aadi Perukku / Pathinettam perukku / Aadi 18am perukku

No comments :
Aadi perukku wishes to one and all.
"Perukku" in Tamil means "Manifold increase".  The rivers are upto the brim and flowing in full swing.

Aadi perukku is a Tamil festival celebrated on the 18th day of Tamil Month Aadi/Aashada. On this day we pay our gratitude and offer prayers to the Rivers whose water level start increasing during the monsoon season. It is believed that the water level starts rising from this month of Aashada with the onset of monsoon. People prepare a lot of variety rice like lemon rice,tamarind rice,coconut rice,sakkarai pongal,kalkandu saadham,curd rice etc. They picnic at the banks of the river with family after offering the prayers and enjoy the lunch with family and friends.

Recipe collection :
Click each link below for the detailed recipe.








Thiru Aadi Pooram / Aadi Pooram

No comments :
THIRU AADI POORAM / AADI POORAM (this year 26 july 2017) is celebrated to mark the birth of Sri Andal .
The Pooram star in the Tamil month of Aadi /Aashada is called Aadi Pooram.
Andal is one of the 12 Azhwars and has composed the Thiruppavai and Nachiayar Thirumozhi which is a part of 4000 divyaprabandham. Srivlliputhur ,Srirangam and all Vaishnava temples celebrate this Aadi Pooram festival for 10 days and the final day of Aadi Pooram they conduct a grand Aandal Kalyanam.
Akkara Vadisal is made as  neivediyam to the Sri Aandal.

©Sweet Spicy Tasty©
Sri Aandal


Mix veg Kurma - No Onion No Garlic - Video Recipe

No comments :

Many of the households donot make use of onion and garlic on regular days and some on special occassions like Amavasai,Festive days,Pooja days etc etc.
The general feel is making gravies without onion and garlic will not be tasty and hence many of them donot attempt making gravies at all. 
Donot worry,try this gravy and you will really love to eat No Onion No Garlic recipes .


Preparation Time : 15-20 mins
Cooking Time : 10 mins
Serves : 3-4
Complexity : Medium

Traditional Bisi Bele Baath - No Onion No Garlic - Video recipe

No comments :
Presenting the famous Karnataka special Bisi Bele Baath / Bisi Bele Huli Anna.
Bisi means Hot 
Bele means dhall/paruppu/lentil
Huli means Sambar/ Sour taste from tamarind
Baath/#anna means Rice
Literally it means Hot Lentil Rice /hot dhall rice
Mostly this recipe is liked by one and all due to the mixture of flavors that burst into your mouth when you take a spoonful. Enjoy this speciality with a small twist. Today's preparation is without use of Onion & garlic.



Green gram Gravy | Hara Moong Sabji - Zero Oil - Easy cooker method

No comments :
This time its totally an OIL FREE preparation..yes you read it right..NO OIL at all .

A quick preparation using the pressure cooker.

Ideal for all the health and calorie conscious foodies. 
This gravy is a No Onion No garlic version using the very healthy lentil - Green Gram / Hara Moong / Paccha Payar .

Skip the potatoes in the recipe and it can become Diabetic Friendly as well as Jain Friendly.

Restaurant Style Crispy Rava Dosa - Video recipe

No comments :
Does anyone really need an introduction to Rava Dosa? The name itself makes us imagine of a crispy ,lacy and big sized golden brown color dosa / crepe loaded with jeera,pepper corns,finely chopped green chillies ,curry leaves,corriander leaves and some bits of finely sliced coconuts or cashewnuts..
This itself must have set you all drooling....am I right?
So now for all of us Rava Dosas are synonymous to restaurant order as we  take a back stand to make it at home . henceforth,with this recipe you can always make crispy restaurant style rava dosas at the comfort of your home and dunk them in your favorite chutney and sambar and relish it.
This is an absolutely instant dosa that requires no special ingredients and can be whipped in actually less than 20 min.
Coconut chutney ,Tomato chutney are the best side dish for rava dosa.

Please read the tips and follow the video to get the perfect crispy Rava Dosa.

Jain Version : Skip the onion and follow the recipe as is

Preparation Time : 10  mins
Cooking Time : approx 2 mins per dosa
Makes : 9 dosas
Complexity : medium




Arisi Upma | Broken rice upma | Akkithari Uppit - Video Recipe

No comments :
Arisi upma or Broken rice upma is a very staple breakfast item in most tamil homes. If you have rice rava handy then its a breeze to make this upma as it gets done in less than 15-20 mins.
I keep rice rava handy and this upma comes to my rescue even as a dinner option when I am pressed for time or run out of options. Serve this upma with coconut chutney,tomato gothsu/ tomato gojju or as is with just a cup of plain curds it tastes heavenly.

I am including the method of making rice rava at home which I normally follow. There are various other process of making rice rava,like soaking the rice,drying it and then pulsing. I use the quick method when I am in a hurry and there is no compromise on taste.

Jain version : Skip the ginger and follow the recipe as is




  Quick Making of Rice Rava at home

Pulse the required quantity of   raw rice /par boiled rice in a mixer grinder . The texture should be slightly coarse and granular as compared to the regular upma rava .





Salted Potato Chips | Aloo Wafers - Video Recipe

No comments :
Potato chips / Potato Wafers absolutely needs no introduction and explanation. We all love to gorge on the thinly sliced potatoes deep fried in oil with or without seasonings like pepper powder,chilli powder or any such flavor.
Today I am going to demonstrate how to make those thinly sliced yummy potato chips at the comfort of your home.Totally hygienic and no added flavors .
Enjoy bowls of potato chips when you catch up one late night movies or let the kids have it as evening snack.

Ingredients
Potatoes - as many as you want
2 tsp salt mixed in water
Oil for deep frying

Jain Chole Masala | Channa Masala - (No Onion No Garlic)

No comments :
Jain Chole is a spicy North Indian gravy made without the use of onions,garlic and ginger specially customised for my Jain friends and all those who like to have Saatvik food sans onion and garlic.
The non Jain,regular version of chole masala is already featured on this blog - Chole Masala
Serve this jain chole masala with any type of Pulao,Rotis-Parathas ,Puri  or even simple plain steamed hot rice.

Soaking Time : 6-8 hrs
Preparation Time : 5-10 mins
Cooking Time : 20 mins
Serves: 2-3
Complexity - Medium

©Sweet Spicy Tasty©


Kaalan | Kalan - Kerala Sadhya Menu

No comments :
Another very interesting recipe from Kerala made out of slightly sour yogurt ,coconut,green chillies,pepper  a tuber like yam or raw banana . Its slightly sour as compared to avial and also slightly thick compared to Pulissery or Mor Kootan. One of the many dishes served as a part of the Sadhya during Onam,Vishu or any special occassion.
In my recipe,I have made Kaalan using only Raw Banana ,while you can make it with a combination of yam and raw banana as well.

Other Sadhya menu items listed on my blog


Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : Simple

©Sweet Spicy Tasty©


Kalkandu Saadham | Sugar Candy Rice Pudding - Video Post

No comments :
Kalkandu Saadham / Kalkandu baath is a very creamy,rich and a delicious pudding made using rice,milk,saffrom and rock sugar candy /kalkandu (tamil) / kal sakkre (kannada) / kadi saakar (marathi) . You can also use diamond sugar in place of rock sugar. This recipe uses diamond sugar as I had run out of rock candy sugar.
If you want to make a yummy and a quick dessert ,this is your best pick. Gets done very easily without any mess or strain .
This is also a very popular prasad served in many South Indian temples especially Vaishnava temples Some people also refer to this as KsheerAnnam wherein Ksheera in Sanskrit means Milk and Annam meaning Rice .
This is a video post with all the detailing of the recipe step by step.

Preparation Time : 5-10 mins
Cooking time : 30 mins approx (inclusive of Pressure cooking time : 15 mins)
Serves : 3-4
Complexity : Simple



Ingredients
1/2 cup rice (approx 100-120 gms)
1 cup milk
1 cup diamond sugar
few saffron strands
2-3 cardamoms powdered
pinch of edible camphor
handful of assorted raisins & cashews
2 tablespoon ghee.

Karnataka Style Veg Palav - Video Post

No comments :
This paticular variation of Pulao is very popular in the state of Karnataka and is called as PALAAV.
Karnataka being in the coastal belt uses a lot of coconut in the cooking ,so does this Palav. A flavorful masala is ground using fresh coconut,mint leaves,corriander and whole spices like jeera,cloves,cinnamon etc.
 A one pot wholesome meal that can be done in less than 30 mins and most importantly has an array of flavors and tastes that will pep up your tastebuds wanting you to have some more.

Preparation Time : 15-20 mins
Cooking Time : 25-30 mins
Complexity : medium
Serves : 3-4 people generously



Sakkarai Pongal | Jaggery Rice Pudding - Video Post

No comments :
Sakkarai Pongal is a very common neivedhiyam offered to the lord and served as Prasad to the devotees. This Sakkarai Pongal is slightly different from the Pongal we make during Makara Sankranthi / Pongal Pandigai .

Here ,in this recipe , the main ingredients are rice and jaggery while the Pongal that is prepared on the eve of Sankranti is made using Rice,Moong Dhall,milk and jaggery where in the rice and dhall are cooked in milk until they are soft and mushy. Compared to the long drawn process ,this is very quick and easy to make.

Chaitra Navratri,Ugadi,RamNavami,Tamil New Year ,Vishu - with all these festivals lined up in the next 10 -15 days prepare this delicious mouth watering Sakkarai Pongal and treat yourself as well as your family.

Preparation Time : 15- 20 mins
Cooking Time : 10 mins
Serves : 2-3
Complexity : medium



Karamani / Lobia Sundal | Black eyed beans Stir fry

No comments :
Now that its time for Chaitra Navratri, I shall be posting some recipes that are Satvik and can be made as prasad/offering/bhog during the Pooja period. Yesterday I posted the recipe of
Verkdalai Sundal / Peanut Stir fry . Today's recipe is also on the similar lines. Normally for Navratri a different variety of sundal is made on all the 9 days as an offering.

Preparation Time : 5-6 hrs
Cooking Time : 25-30mins
Complexity : Simple
Serves : 3-4 


©Sweet Spicy Tasty©

Verkadalai Sundal | Peanut Stir Fry

No comments :
Sundal is a south indian stir fry made out of various lentils like Channa Dhall,Kabuli Channa,Peanut,Lobia/Karamani etc. A protein packed recipe sufficing for the day's protein intake.

Most of the kids love it as it is mildly spiced and tempered with fresh grated coconut. This can be given as evening snack also to children after they come from school.

Sundal and Navratri are synonymous for the reason being during the Navratri festival ,on all the 9 days Sundal made out of these lentils are offered as Prasad/Neivediyam for the Goddess Durga, Laxmi and Saraswathi who symbolise the  NARI SHAKTI (WOMEN POWER) .

Even otherwise Sundal can be offered as prasad for any Satsangs ,Pooja at home since its purely Satvik (No onion No Garlic) .

Today's sundal is my personal favorite as I love peanuts in any form and I try to include it in my daily cooking as well.

Preparation Time : 2 hrs
Cooking Time : 20 mins
Complexity : Simple
Serves : 3-4



Gajar Kheer | Carrot Payasam | Carrot Pudding

10 comments :
Kheer / Payasam needs no special introduction .Almost every Indian meal, be it South Indian or North Indian has a kheer or payasam in the menu . The list is endless when we consider the varities of Kheer or Payasams that are dished out in our country . We are experts in making kheer/pudding with all possible ingredients that blend with regular milk or coconut milk and sugar or jaggery.
When choosing the ingredient for the payasam/kheer we just have to ensure that it does not have an overpowering taste of its own which will kill the sweetness from sugar or jaggery.

Recently in a wedding reception buffet I happened to come across Macaroni Pudding made using Elbow Pasta ,out of curiosity when I tasted it I found it to be bursting with flavors of almonds,cashwes and cardamom powder and ghee ..and that is when I figured out it was nothing but our humble payasam where in pasta was used in place of Vermicelli/Semia .
That's how innovative we Indians are when it comes to bringing about fusion in our cooking . I am yet to try that though.

Anyway,I think I diverted a little from the actual topic.Coming to today's recipe,its a very healthy variant of payasam/kheer/pudding made using fresh carrots. This payasam uses very little sugar as the carrots are naturally sweet and just a teaspoon of ghee for garnish which is also optional .
I generally make this Payasam when the spread is very heavy and this balances the dessert segment without much added sweetener or ghee.
This paysam can be made for any get togethers,,festivals or even as Prasad during Navratri,Gokulashtami etc

Preparation Time : 5-10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Simple




Healthy Methi Dal - One shot cooker recipe - No Onion No garlic

No comments :
A very simple but healthy dal made using fresh methi leaves and moong dhall. You just have to put all the ingredients in the pressure cooker with enough water and pressure cook for 3-4 whistles and you are done with a flavourful healthy dal. This is perfect for those days when we are not in the mood for an elaborate cooking and just want to wind up for the day.
Serve this dal with rotis or plain steamed rice with some roasted papads ,achaar and curd .
You may also like to try other dal/sambar variants like


Preparation Time : 10 mins
Cooking Time : 15-20 mins
Serves : 2-3
Complexity : simple



Prasad ka Sheera | Sajjige | Semolina Pudding - Video Post

12 comments :
When we hear the name pudding,the first thing that strikes us is some complex International cuisine..doesn't it? and immediately we take a back stand thinking about the unknown ingredients that we will need to use,some new cooking techniques etc etc.
Donot worry my friends,initially when I started cooking ,I also was under the same impression about puddings ,but as I started reading cookbooks,googling for new recipes and surfing the internet to understand the various cooking terms and actual meanings, I realised we Indians have so many mithais that qualify under the pudding category which we call by different names. To name a few the various Payasams/Kheer ,Rabri,Firni,Sheera ,Sheer Korma etc.
You can look up wiki for an exhaustive list that will break your myths about Puddings .

In an attempt to do that I thought of preparing Sajjige / Prasad ka Sheera that is most  important Prasad for SathyaNarayan Pooja.
Often Sajjige and Kesari are confused to be the same dish with different names,but there definately is a difference in both even if the main ingredient Rava/Semolina is the same. Kesari is made only with Rava,sugar and water as main ingredients while Sheera/Sajjige is made using Rava,sugar and Milk.
Sajjige is generally in cream color without any added coloring agent while a pinch of yellow or orange color are added to Kesari .
 This is a video post ,that has all the detailing about how to roast the rava perfectly and the consistency,amount of ghee to be added etc etc.

Preparation Time : 5 mins
Cooking Time : 20-25 mins
Serves : 3-4



Coffee flavored Biscuit Pudding - No Baking No Cooking | Video Post

11 comments :
This name itself excites me for many reasons: Most importantly-its my mom's signature recipe.
As a child I have never liked any other form of sweet apart from ice creams and chocolates ,so Amma would make this pretty much frequently for me so that I stay away from the most addictive chocolates and ice creams.
The moment Valli told me that Only Pudding theme was available for the last week of BM#74 I was left wondering what to present as there is not much inclination to consuming sweets at home.,
 I thank Valli to have given me the oppurtunity to revive my child hood sweet treat and this was also an oppurtunity to let my hubby finally taste this Yummy Creamy Pudding...
There are various versions of this same type of pudding ,but this particular recipe is what I have tasted and enjoyed all through. An absolute recreation of my mom's recipe.
This post is a tribute to my mom for the ever so many times she has whipped this up for me as a surprise for having scored good grades or any sort of accomplishment that I achieved in my school /college.

The other two posts in the coming days are also going to be my childhood favorite sweets but ,Indianised pudding versions. Hope you all enjoy it !!

Preparation Time : 20 mins
Freezing Time : 4-6 hours
Serves : 2-3 people


Thikha Gaatiya | Khara Sev | Spicy Fried Noodle Strands - Video Recipe

No comments :
Thikha Ghatiya is a traditional Gujurati deep fried snack made out of gram flour. Gathiya is used as one of the main ingredients in various types of mixtures,farsans,chewdas or even enjoyed as is with a cup of hot tea.
You can make this quick snack for even festivals like Diwali,Gokulashtami and Holi where in we make lots of snacks and sweets for distribution among friends and relatives.
To make this Gaatiya you need the Sev Press / Saancha /Acchu with the medium sized 3 holed plate for getting the noodle strands.
Make this for kids in summer holidays to munch on for their sudden hunger pangs and junk food cravings :-)

Preparation Time : 10 mins
Frying Time : 20-30 mins
Makes about 200 gms of gaatiya.
Complexity : High

©Sweet Spicy Tasty©


How to make the best phulka rotis - Video Post

No comments :
I already have a post on Phulka Rotis with detailed pictorial representation on making Fulkas.
The post has details on kneading the dough ,the resting time and other minute details. Please go through that post here for all those minute details. Recipe here

In this video recipe, I am just demonstrating on how to get the Puffiness in the rotis while making Fulkas.



©Sweet Spicy Tasty©

Raw Banana Chips | Vazhakkai Varuval

No comments :
Summer holidays are almost going to begin in a few weeks time and the kids will be home having fun playing around with friends. This is that time of the year when parents look for various ideas to cater to children's sudden hunger pangs. Not always can we run to the kitchen to whip up snacks for kids . Its best to have some dried snacks handy to attend to their uncalled for munching time. I will try to present some home made snacks in the coming days. Even if the snacks are deep fried,its always best to make it at home because we will use the best of ingredients and most important part will be the quality of oil which we always worry about when buying snacks from outside,

Chips in any form are children's favorite..why alone children? Even we adults get addicted to potato chips and banana chips very easily. This Banana chips is very close to my heart as I have grown up seeing my grandma and mom make these in big dabbas for all of us to munch on.  Grandpa would help grandma in slicing the bananas thinly and spread it on a huge white towel while grandma would fry it patiently as I would await to get my share from her. On the other hand,mom would slice the bananas directly over the oil with absolute precision ..I am scared to do that so I followed by grandmom's old way of slicing - spreading - frying . Slightly lengthy,but safe as we donot have to bother about balancing the slicer on the hot oil...

Preparation Time : 15 mins
Frying Time : 30-40 mins
Makes  - 200-250 gms (approx)
Complexity : Medium High

©Sweet Spicy Tasty©

Perfectly puffed up Puris? - Video Post

1 comment :
I had posted the recipe of Methi Puris a few days ago with tips that will help you make the best Puffed up puris. Though many of us love to eat puris,the very thought of not able to get the correct puffiness in the Puris makes one not to make at home.
The points I am mentioning below are a NO FAIL method to get the best puffed puris. If you follow the steps correctly making Puris at home is a breeze.
I had a lot of offline requests asking me to post a video of making puris for better understanding.
I  have tried to do some justice in shooting the video while frying puris at home.Hope it helps all of you Poori Lovers :-) . Do give me a feedback on how did the puris turn out for you all.
This video if for plain puri but the tips hold good for any flavored puris as well.
©Sweet Spicy Tasty©


Important Tips :
  1. Never use dusting flour while rolling out puris.This will prevent the puris from fluffing well and also will make the oil smoke a lot turning it black due to the residual flour getting sedimented/settled at the base. 
  2. Fill only 1/3rd  of the kadai with oil .Donot fill more oil since the chance of oil spilling is more  while frying which is dangerous.
  3. Oil has to be really very hot for the puris to puff up well. Maintain the same temperature throughout.
  4. Incase,you feel the temperature of the oil has gone down,increase the flame and wait until it becomes hot .Only then slip in the puri.Else you will end up with flat pooris.
  5. Fry only one puri at a time,this gives enough space for the puri to puff up in the kadai.
  6. Last but not the least,patience and multiple trials is the way to success. Don't lose heart if you dont get it right the first time.
Method
  • Knead a soft and pliable dough using whole wheat flour and water. Knead it well,apply some oil on the dough and keep it covered for about 10 mins.
  • Pinch out small balls from the dough.
  • Apply some oil in your palms and make even shaped balls and make sure the oil coats the balls.
  • Apply some oil on the rolling pin as well. NO DUSTING FLOUR AT ALL.
  • Heat the oil in a kadai while you are rolling out the balls so that the oil reaches the heating point.
  • Maintain this heat through out the process of frying puris.
  • Roll out about 6-7 puris in a batch and keep it ready .
  • As the oil reaches the heating point,put in one rolled out puri and slowly press the center of the puri in the oil which will enable it to puff up well.
  • after about 30 seconds flip it over carefully and let the other side also turn golden brown.



Kanjivaram Idli | Kancheepuram Idli | Kudalai Idli

No comments :
The name Kancheepuram/ Kanjivaram is synonymous to Pattu Saree popularly known as Kanjivaram Pattu. The handloom industry with skilled workers make the best of  Silk Sarees that are woven with beautiful and intricate designs ,styles and motifs.

Next to Sarees,the city is known for the very many temples and most importantly the famous Varadaraja Perumal Temple where this idli is offered as Prasadam to the Lord.

These idlis are slightly different as compared to the regular idlis as the batter is ground slightly coarse in texture and tempered with some spices like pepper,ginger and curry leaves.Also,traditionally these idlis are steamed in Dhonnais (cups made out of dried leaves) .
The other name for Kancheepuram Idli is Kudalai Idli as it is steamed in the Dhonnai.

Knacheepuram idlis can be served with Coconut chutney and Sambar .Many people like the combination of Tomato Khara Chutney with these idlis.

Preparation Time : 10-12 hrs ( Soaking Time : 3-4 hrs | Fermentation Time : 8-10 hrs)
Cooking Time : 20 mins
Serves : Makes about 16-20 idlis
Complexity : medium high

©Sweet Spicy Tasty©

Paanakam| Paanagam - Traditional Indian Cooler (Ramanavami Recipes)

2 comments :
Paanakam /Panagam is a summer cooler made using jaggery,ginger powder ,lemon and cardamom powder. Its a power packed energy and health drink that prevent us from the scorching summer sun and keep the body well hydrated and maintains the body temperature.
Most of the summer festivals in Tamil Nadu serve Paanakam as prasadam in the temples as well as are offered to the Lord at homes as well.

Ramanavmi and Narsimha Jayanthy are the two main summer festivals where in Paanakam is a main offering to the Lord.

This post includes step by step video to make Panagam.



Ramanavmi is celebrated to rejoice the birth of Lord Rama ,the 7th avatar/incarnation of Lord Vishnu . The festival normally falls in the Gregorian Month of March or April every year . As per Indian Calender it is celebrated on the 9th Day of the Chaitra Shukla Paksha (9th day after Amavasya).
Devotees chant verses from Ramayana or sing hymns/bhajans in praise of the Lord and offer prasad and Arati towards the end of the Pooja Rituals.
This year Ramanavmi falls on April 5th 2017 

Narsimha Jayanty is celebrated to rejoice the 4th Incarnation of Lord Vishnu on the 14th day of Vaisakha Shukla Month (14th day after Amavasya); Generally it is in the Gregorian Month of May.
Lord Narasimha incarnated as Half Man and Half Lion to save Prahlada- an ardent devotee of the Lord Vishnu from his Demonic Father Hrinyakashyapu.It is believed that the lord incarnated at the time when the Sun was about to set and the Moon was to rise called as Andhi Sandhi Time .Hence the festival is also celebrated at that time of the day .Devotees observe fast the whole day and immerse in the activities like singing bhajans,doing some kind of charity work and finally break their fast after offering Pooja,Prasad and Arati to the Lord.
This year Narsimha Jayanthy falls on 9th May 2017

Prasadam for both the festivals is incomplete without the Paanakam along with Neer Mor (Spiced Buttermilk), Vellarikai Kosamri / Cucumber Salad and some sweet like Payasam,Sakkarai Pongal or Sheera.

Preparation Time : 5mins
Cooking Time : Nil
Serves  : 2-3 glasses ( 300 ml approx)
Complexity : Simple




Maangai Thokku | Raw Mango Preserve

9 comments :
Raw mangoes are used in various forms like pickles,Aam Panna,chundha(sweet and spicy pickle),thokku which can be preserved for a long time and used all round the year.
Ladies of the house pick the choicest of the raw mangoes and start with the pickling process very meticulously and take utmost care to get the best output.
This thokku can be easily made very easily and with very few ingredients and does not involve very elaborate process like making pickles. The total time to prepare this thokku takes about 45 min for the quantity I am mentioning below. The recipe can be doubled easily if you are making it in bulk.
With the thokku being handy we can make yummy Maangai Saadham / Mango Rice at any time of the year when we crave for mangoes.I shall post the recipe for Maangai Saadham soon in the blog.

Linking this to Blogging Marathon BM#74 under the Theme : Sauces & Preserve

Preparation Time : 5mins
Cooking Time : 20-25 mins
Yield : Roughly about 100gms / 1 big cup
Complexity : Medium High

©Sweet Spicy Tasty©


Aam Panna | Green Mango Concentrate

12 comments :
Aam Panna is an Indian summer drink made out of raw mangoes. We can prepare the concentrate and preserve it for a long time and use it as and when we feel like having Aam Panna.
Not only is this very refreshing,its also a very good source of hydration during the scorching summer heat. I have also read that it helps prevent heat strokes and energises the body and maintains the body temperature.
There are no external preservatives involved in the making of the concentrate hence making it a very safe option for children as well.
Turn them into Popsicles using the popsicle maker and kids would love to lick and enjoy after their playtime during the afternoon hours and elders can enjoy it as a drink with some ice cubes.

This post details the step by step method to make the concentrate and also the preparation of Aam Panna from the concentrate.
Make sure to store the CONCENTRATE in a dry and clean glass or food grade plastic bottle and keep it under refrigeration away from external moisture.

©Sweet Spicy Tasty©
Preparation Time : 5 mins
Cooking Time : 30-40 mins
Makes : 750 ml concentrate
Complexity : Medium

Puli Inji | Tamarind Ginger Preserve -Kerala Sadhya Menu

12 comments :
My memories with Kerala feasts-Sadhya goes a long way because of the close Malayali friends that I have. It was always a sharing and caring fesival luncheon we would self invite ourselves to. An unwritten rule that it was;Onam and Vishu lunch will be at D's place while Diwali,Ugadi or any other festival will be at my place. As a kid I did not have much liking towards this Puli Inji as I had an aversion towards spicy food but recently I got to taste this at another friend's place and developed a liking towards it instantly and have been meaning to try it from then.

Thanks to Valli for letting me post under the Preserves and Sauces theme for Blogging Marathon #74.


©Sweet Spicy Tasty©
Puli Inji is a sweet and tangy pickle made out of tamarind and ginger served as a part of Sadhya (feast) Menu in Kerala during Onam,Vishu and any other special occassion. This is generally served as an appetiser.It can be enjoyed everyday with idlis,dosas or even chappatis.  Those is made mainly out of jaggery,fresh ginger,tamarind and green chillies and can be stored for a long period if stored in a dry container and used carefully with a dry spoon.
Its an ideal food for long travel where we cannot carry any perishable gravy or sides during the journey.
Note: Do not compromise on the oil quantity if you want to store it for longer period.Since there are no added preservatives,it is the oil and tamarind that helps in preserving the puli inji.

Preparation Time : 5 mins
Cooking Time : 20-30 mins
Complexity : Medium

©Sweet Spicy Tasty©

Karvepillai Saadham | Curryleaves Rice (Video Recipe)

No comments :
Curryleaves/kadipatha/karvepillai is a natural flavouring agent packed with a lot of nutritional value and health benefits.This tree is a native of  tropical region and widely used in Indian cuisine.
Curry leaves are very good for digestion,eyes,hair and any stomach related problems.It is also known as Sweet Neem as against the Neem leaves that are bitter in taste.

Karvepillai Saadham/ Curry leaves rice is yet another distinct recipe from the south indian kitchen.
The curry leaves are roasted until crisp alongwith udad dal,pepper corns and dry red chillies and ground into a fine powder and then mixed with rice with necessary tempering.
Can also be made for Kannu Pandigai or Aadi Perukku when making various variety rice as offering for the lord.

An ideal lunch box item that can be prepared and packed easily.

Lot of my friends requested for Video recipes,so this is my first attempt at posting a video recipe. Please let me know your feedback   :-)

Preparation Time : 5mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

Maanga Pachadi | Raw mango dip- Tamil New Year Delicacy

No comments :
Maanga Pachadi/ Raw Mango dip is a traditional recipe prepared for Tamil New Year.
Dried Neem flowers (vepam poo) is fried in ghee and added to the pachadi when making it for New year. On other occasions it can be optional.
This pachadi has a burst of flavours like sourness from the mango,sweetness from the jaggery, spiciness from red chillies and bitterness from the neem flowers and savoury from the salt which is a symbolic representation of our human life which is also a mixed bag of ups and downs.
A similar kind of concoction called UGADI Pachadi is made in Andhra and Karnataka having the same significance,
This year Tamil New Year falls on 14th April 2016  and Ugadi is on 29 March 2016.

Preparation Time: 5 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : medium

©Sweet Spicy Tasty©


Kothimbirchi Wadi | Corriander Fritters

No comments :
Kothimbirchi Wadi is a traditional tasty Maharashtrian Snack which is steamed first and then deep fried.Off late due to health and fitness sake, I have cut down the usage of oil for deep frying and tried to shallow fry it in minimal oil. Trust me there was no compromise on the taste and turned out crispy as well. Also,besan or gram flour is low in glycemic index hence even diabetic people can also indulge into this healthy snack.
In fact,I tasted just the steamed vadis and really liked it as is. That is even more healthier in my opinion as it is just steamed . Serve it with fresh green chutney or even tomato sauce.
Each household may have slight variations in the preparation of this wadi,this one is simple and easy to make with all  ingredients readily available in the pantry.
Without further delay,let us get on to the recipe.


Preparation Time : 5 mins
Cooking Time : 30 min (Steaming : 15-18 mins | Shallow Frying : 8-10 mins)
Serves : Makes about 20 pieces
Complexity : Medium

©Sweet Spicy Tasty©



Channa Pulao | Chickpeas Pulao - Easy Cooker Method

No comments :
Pulavs are always a very comforting and a wholesome meal .It can be assembled easily and gets done in less that 30 mins.There are a lot of variations in Pulao that can be done so as to suit your taste buds. I have already posted about 6-7 variations of pulao in my blog and this is another addition to that list.
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.

The other Pulao varities in this blog

No onion No garlic version  :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.

Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple

©Sweet Spicy Tasty©


Moong Paratha | Greengram Flat bread - (Protein rich Paratha)

No comments :
Moong(hindi) / Hessarakaalu (kannada)/Paccha payaru (tamil) belongs to the legume family rich in vitamins and proteins.

Moong is widely used in Indian cuisine in the form of gravies ,stir fries,salads. The dehusked version is the Moong Dhall/Paitham paruppu/Paasi paruppu  which is yellow in color used in preparation of Dals,kootu,sambar,payasam etc.
To know more about the nutritional value of the Moong bean you may refer to this information provided by Wikipedia  https://en.wikipedia.org/wiki/Mung_bean
 Though this is very high in nutrition many people donot relish this bean in any form for various reasons and people at my home also donot have it with much liking. So I invented this way of including it regular diet in the form of paratha and they were not able to identify what went into the paratha 😉. You can try to mask like this and feed it to your children and adults as well.
You can also check for other Roti/Parathas featured in this blog.



Preparation Time : 30 mins
Cooking Time : 30-40mins
Makes : 12-14 parathas
Complexity : Medium High

©Sweet Spicy Tasty©

Kothamalli Thokku | Fresh Corriander Preserve

No comments :
Fresh Corriander leaves/Kothamalli is always a cook's favorite ingredient. The fresh garnish of these leaves enhances the flavor of any recipe that is being cooked.
Winter is the time when we get to see all the greens in abundance in the vegetable market,and often this kothamalli thokku would be made by mom during winters and it would last for a month or so depending on how much is being used.
This thokku can be used as a spread for bread,chapati,accompaniment for idli,dosa or mix it with steaming hot rice with a dash of ghee.
I personally like to have it with hot rice and roasted papad during lunch and also as a spread with bread and butter.
So now you all know ,what to do when you have a big bunch of corriander in your vegetable tray..Prepare this wonderful home made thokku with No Added Preservatives.

Preparation Time : 15 min
Cooking Time : 20-25 mins
Complexity : medium

©Sweet Spicy Tasty©


Murungakkai /Drumstick Sambar

No comments :
Murungakkai(Tamil)/Drumstick(English)/ is called botanically as Moringa oleifera where in Moringa is derived from the Tamil word 'Murungai' meaning a twisted pod.
Its high in nutritional value especially iron contents.The leaves "murunga elai" are also used in various cuisines just as we use spinach or methi .Known to combat malnutrition its used in infant foods and also nursing mothers.

South Indian cuisine also makes use of Drumstick in various cuisines like sambar,avial,vethakolambu etc etc.

Today's recipe is a traditional Sambar using drumstick as the main vegetable. Have this sambar with plain rice or pongal or even as an accompaniment with idli or dosa as well.
Sambar and kootu are always a part of any main course South Indian meal. Click to know different variations in Sambar and Kootu.

Drumstick sambar with piping hot Ven Pongal is a super hit combination at our home.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves: 2-3
Complexity : Medium

©Sweet Spicy Tasty©

Aloo Methi Mattar Sabji (No Onion No Garlic Version)

No comments :
A classic side dish to go as an accompaniment with rotis/naan/puris or even comforting piping hot dal chawal.
The wonderful taste and aroma of sauteed methi leaves with cumin seeds takes the entire dish to a whole new level.
People who dislike methi for its bitterness will start eating methi if you prepare this recipe.
As this does not have any kind of over powering masalas ,even the elderly people who refrain from masala based gravies due to age and digestion issues can enjoy this simple and humble sabji.

Again,this is a No Onion No Garlic recipe,so you can even make it for lunch/dinner get togethers during any kind of Pooja or Satsangs.

Over to the recipe.

Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

©Sweet Spicy Tasty©

Jain Tawa Pulao

No comments :
I donot think Tawa Pulao needs any introduction.Its a very famous street food of Mumbai . The regular version of Tawa Pulao is already posted on this blog .You can check it here.

This is a customised version catering to the food lovers of the Jain Community or those who donot include onion/garlic as a part of their daily meals.

If someone wondered how a food would taste without the inclusion of onion or garlic or any root vegetables like potato,carrots,ginger,beetroot etc,then you all are mistaken my friends...I suggest you must make a visit to any restaurant or for that matter even a road side eatery in Mumbai  and you will be amazed to find Jain variation of every other item on the menu. Believe me dear ones its all without the compromise on taste and quality.
You can get Jain Lasagna,Jain Pizza,Jain Quesedillas,Jain Falafels,Jain Fried Rice,Jain Hakka Noodles and the list is endless..
All my Non Jain friends and readers do try this out and I am sure you just won't be dissappointed .

Preparation Time : 10mins
Cooking Time : 30 mins
Serves : 2-3 generously
Complexity Medium.

©Sweet Spicy Tasty©

Kadamba Saadham (Iyengar special)

No comments :
Iyengars are a sect of the Brahmin Community who follow the Vaishnava Tradition i.e. followers of Lord Vishnu and his incarnations who are commonly referred to as Perumal.

Kadamba Saadham (Kadamba means Mixed and Saadham means Rice ) loosely translated as Mixed Rice is a delicacy primarily from the Iyengar Kitchen offered as prasadam to Perumal.
There is always a misunderstanding that Kadamba Saadham is more or less same as Bisi Bele Baath or Sambar Saadham but the answer is NO.

©Sweet Spicy Tasty©


Kadamaba Saadham is made using all native vegetables like Broad Beans,Raw Banana,Ash Gourd(white pumpkin),Clustered beans,Brinjals and DEVOID of Onion,garlic,corriander leaves,Garam Masalas like cinnamon,cloves,elaichi etc.
In temples they avoid using potatoes and carrots as well,but in today's recipe I have included them as all the native vegetables are not relished by my family.

We can add boiled kabuli channa /kondakadalai/chick peas or Karamani/Lobia or even Black Channa.
I have seen variations where in even paruppu urundais are added to this kadamba saadham.I have not tried that so far hence I am not including that in this recipe.
As it makes use of native vegetables ,even Jains can make and relish this south indian main course.

Jain Version : Make use of vegetables like White Pumpkin,Broad Beans(Sem ki fali),Clusterd Beans(Gavaar),Raw Banana (Kaccha Kela),Surti Lilva,Lobia.

Preparation Time : 20 mins
Cooking Time : 40-45 mins
Serves  : 4-5 people generously
Complexity: Medium

©Sweet Spicy Tasty©


Roasted Almond Chocolates

1 comment :
Chocolate is absolutely irresistable. There hardly shall  be a person who dislikes chocolates. Seeing a chocolate the child in us comes out and we forget our surroundings and happily enjoy the chocolate journey.
As kids we have had our favourite chocolate brands like Cadbury's Dairy Milk, Five star,Nestle Milkybar,Nutties,Fruit and Nut and the list is just endless.
My favourite has always been The Fruit n Nut from Cadbury's. I would just wait to bite onto the roasted almonds infused in the chocolate bar and it would be such a wonderful taste to feel the roasted almond and the melting chocolate ...aaaha...pure bliss !!!
Well,today's chocolate is loaded with roasted almonds and with every bite you can feel the flavor of the crunchy almonds.
You can make these chocolates and store them ahead of children's birthday parties or any get togethers. They definately taste better than the store bought ones, fresh and eggless as well.

Linking this to the Kid's delight event of  Valli  ;
Event guest hosted by Sizzling Tastebuds : Kids Delight - Chocolate dishes theme


©Sweet Spicy Tasty©


This recipe has step by step instructions for chocolate making at home making it a breeze even for beginners .

Preparation Time : 5 mins
Cooking Time : nil
Makes : 12- 15 chocolates
Complexity : Medium

©Sweet Spicy Tasty©