cookbypassion

Chintakaya pappu or raw tamarind dal is a popular Andhra delicacy made during the season of fresh tamarind. Raw tamarind is a very  important ingredient in Indian Kitchen specially in southern part of India because of the health benefits as well as it is a treasure of anti - oxidants and dietary fibers. The sour and lightly sweet taste of tamarind gives a unique taste and flavor to any dish it is added. Today for day 3 I will posting a dish from Andhra Pradesh, another South state. Here goes the recipe.... Ingredients: Chintakayalu ( Fresh / Raw Tamarind ) 15 Toor dal 1 cup Green chili 4 Turmeric powder 1/2 tsp Chili powder 1/2 tsp Salt to taste For tempering Udad dal 1/2 tsp Mustard seeds 1/4 tsp Cumin seeds 1/2 tsp Red chili 2 Curry leaves 4 Preparation: Wash fresh tamarind thoroughly and presser cook them with 1 cup water for 3 whistles.  Once the presser is release completely open the lid and mash the tamarind with potato masher or for better results use your hands.  Separately in

Today I will be posting yet another delicious and popular  dish from Chettinad region located in Sivaganga district of Tamil Nadu. Chettinad cuisine is perhaps the most renowned fare in Tamil Nadu. It uses a variety of spices and the dishes are made with freshly ground masalas.  For day 2 under the theme " Pick 1 state and do 3 dishes ", I will be posting a popular dish names Chettinad Potato Fry or Chettinad Urlai Roast. It is made with baby potatoes and freshly ground masala. This is a simple yet spicy and delicious side dish perfect to go with rasam or sambar rice. Check out the list of ingredients and procedure for this recipe... Ingredients: Boiled Baby Potatoes 10 Chopped onions 1/4 cup Udad dal 2 tsp Red chilies 5 Black pepper 1 tsp Salt to taste For Tempering: Udad dal  1/2 tsp Chana dal 1/2 tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp Curry leaves 6 Asafoetida 1/4 tsp Oil 2 tbsp Preparation: Dry roast 2 tbsp  udad dal, red chili and black pepper till they turn light

Today we are starting with 4th week of Blogging Marathon. My theme for the week is "Pick 1 and do 3". It means pick 1 state and do 3 dishes. But the states have to fall under the geographical regions - South Indian states, North Indian states, Western Indian States or Eastern Indian states. I choose South Indian States and will be posting 3 dishes from South states - Kerala, Tamil Nadu and Andhra Pradesh. For day 1, I will be posting a very popular dish from Kerala- Beans Thoran. Beans Thoran is a simple and nutritious kerala style beans side dish for rice. This dish is packed with flavors of fresh coconut, garlic and green chilies. This is one of the dish served for Onam Sadya. Coconut based thoran can also be made with carrots, cabbage and pumpkin.  Ingredients: Green beans chopped 2 cups Chopped green chili 1 tsp For Coconut masala mix: Grated coconut 3/4 cup Cumin seeds 1/2 tsp Garlic cloves 2 Turmeric powder 1/4 tsp Shallots 2 Salt to taste For Tempering: Chopped shallot

Pasta is a type of Italian food typically made from an unleavened dough of durum wheat flour, mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. Rice flour or legumes such as beans or lentils are also used in place of wheat flour to yield a different taste and texture as a gluten free alternative. Pasta is a stable food of Italian Cuisine. Today i am going to give pasta an Indian touch and prepare a simple, spicy Pasta Pulao. This is a quick and tasty one pot meal which you can make for weekday dinners or for Lunch boxes too. Add your favorite veggies or your favorite meat too with some spices. A very different pulao dish which is typically made with rice, we will replacing pasta in place of rice. You can use any type or any shape of pasta, I have taken pasta shells for this dish.  Pasta Pulao goes to Week 2, day 2 Of Blogging Marathon 107 under the theme " One pot meals ". Ingredients: Pasta  2 cups Tomato Puree 1 1/2 cup Cau

One pot meals are always so simple and less time consuming meals. With the holidays approaching you might want to spend more time with your family rather than spending much of your time spending in the kitchen. On the other hand, when my family is eating a single dish I want the meal to be tasty, filling and a healthy one too. Today's recipe is one such dish where you have chickpeas which are high in protein and spinach which is loaded with tons of nutrients.  Spinach and Chickepeas pulao goes to the Week 2, Day 1 of Blogging Marathon 107 under the theme " One Pot Meals ". Ingredients: Basmathi rice  2 cups Spinach 2 cups Chana  ( Chickpeas )1 cup Green chili 2 Tomato sliced 1 medium  Onion sliced  1 medium Ginger garlic paste 1/2 tsp Cinnamon 1 inch stick Cardamom 3 Cloves 4 Bay leaf 1 Garam masala powder 1/2 tsp Turmeric powder 1/4 tsp Chopped cilantro Salt to taste Oil 2 tbsp Preparation: Wash and soak chana ( chickpeas ) for 8 hours or over night. Wash and soak basmat

Uttapam is a type of dosa from South India. Unlike a typical dosa which are crisp and thin, uttapam is thick with toppings such as tomatoes, onion, green chilies, capsicum, coriander and carrots. These Uttapams are often served with sambar or chutney. Uttapam is made with lentils and rice soaked overnight then made paste and fermented for 6-8 hours to make the uttapam.  Today I will be showing you a quick and easy Instant uttapam recipe with poha, sooji and curd. You can add your favorite topping and serve hot with any chutney and sambar.  Instant Poha Uttapam recipe goes to Week 1, Day 3 of BM 107 under the theme " Instant Dishes". Ingredients: Poha 1 cup Sooji / Semolina 1 cup Curd 1 cup Water 1/2 cup Salt to taste Chopped onion 1/4 cup Chopped green chili 1 tsp Chopped cilantro 1/4 cup Grated carrots 1/4 cup Oil Preparation: Wash and soak poha in water for 5 minutes. Drain the water and grind it to smooth paste. Transfer it to mixing bowl, add sooji and curd. Add salt to t

Peda is a sweet dish originating from Indian Sub continent. Traditionally Peda is made with khoya, sugar along with flavoring ingredients like saffron, cardamom powder and pistachio nuts. Khoya is made with evaporating full cream milk till all the water from milk is evaporated and only solid cream like mixture is left which is called Khoya. Sugar and other flavors like kesar or chocolate are added and cooked till all the moisture is evaporated. It takes a lot of time to make khoya and add other flavoring ingredients to make peda.  Today I will be preparing Instant peda which can be made in just 30 minutes. With very few ingredients you can make a delicious sweet dish. This recipe goes to week 2, day 2 of Blogging Marathon 107 under the theme " Instant Dishes". Ingredients: Milk powder 1 1/2 cup Condensed milk 1 1/2 cup Milk  1/3 cup Butter / Ghee 1 tbsp Pinch of Saffron Cardamom powder 1/4 tsp Preparation: In a mixing bowl add milk powder and milk, mix to make a smooth paste

Vada is a deep fried savory snack which is very popular all over India, specially South India. Typically vada is made by soaking lentils, ground to paste and deep fried in oil till crisp. Traditionally  vada's  are made of  soaking lentils for about 6-8 hours. Today I will be preparing Instant vada's which can be made in just 30 minutes.  Instant Vada is made of sooji and curd as main ingredients. This recipe goes to Week 1 Day 1 of Blogging Marathon 107 under the theme " Instant dishes". Ingredients: Sooji / Semolina  1 cup Curd 3/4 cup Chopped green chili  1 spoon Chopped cilantro 1/4 cup Chopped onion 1/4 cup Chopped / Crushed ginger 1/2 spoon Chopped curry leaves 6-8 Cumin seeds 1/2 tsp Salt to taste Eno fruit salt 1/2 tsp Oil for deep frying Preparation: In a mixing bowl add sooji and curd.  Mix well, add little water to make a thick batter. Add chopped cilantro, ginger, green chili and salt to taste. Also add cumin seeds, chopped onion and set aside for 5 minute