Cauliflower tawa masala (Serves 4)

Ingredients

1. Cauliflower 1 small. Cut to medium size florets
    Oil 1 TBSP
    Red chilly powder 1 tsp
2. Ajwain/aymodakam 1 tsp
3. Onion 1 medium, thinly sliced
4. Ginger 1 inch piece, finely chopped
    Green chilly 2 nos, julienned
5. Red chilly powder 1 heaping tsp (if using Kashmiri chilly powder use 2 tsp)
    Coriander powder 1 heaping tsp
    Roasted cumin powder ½ tsp
6. Tomato 1 big, finely chopped and 1 small cut to 8 pieces
7. Garam masala ½ tsp
    Coriander leaves/cilantro 2-3 sprigs, chopped
8. Salt as needed
9. Oil 1 TBSP

Preparation

• Preheat oven to 450F.
• Clean and cut the cauliflower to medium florets. Add 1 TBSP oil, salt and red chilly powder and mix to combine. Transfer this to a greased baking tray and roast at 450F for 20 minutes. Remove and set aside.
• Heat 1 TBSP oil in a heavy bottomed pan and splutter the ajwain seeds for a minute. Follow up with ingredients numbered 4 until aromatic.
• Add the thinly sliced onions and cook this until the onions turn golden brown in color.
• Next add the ingredients numbered 5 one by one and mix well to incorporate. Saute the until raw smell goes off. Adjust salt.
• Now add the finely chopped tomato and cook covered at medium flame until tomatoes are mushy and oil separates.
• Open lid and add the roasted cauliflower, tomato and mix well gently.
• Cook this for 3 minutes and add garam masala and cilantro.
• Mix gently and switch off flame. Serve this with chapathis or fried rice.

Cheers!!!
Suji

Pickled beetroot/Beetroot achar

Homemade pickles are always great, isnt it? I used to wait for my holidays to India to bring back all those goodies and enjoy it back in US. But slowly I learnt that it is much more easier to make at home than I thought it would be, say pickles or other readymade powders like puttu, appam, idiyappam powders (will share recipes soon). This is a little different from the traditional kerala style pickles, but yet tastes great. Serves well with rice and even as a relish for burgers and sandwiches..

Ingredients

1. Beetroot 2 large, thinly sliced to strips
2. Water ½ cup
3. Garlic 1 TBSP, finely chopped
4. Curry leaves 2 sprigs, finely chopped
5. Granulated sugar 3 tsp
6. Black pepper powder 1 tsp
7. Bay leaf 1 no
    Cinnamon stick 1
    Cloves 2 nos
8. White vinegar ½ cup
9. Olive oil/any cooking oil 2 TBSP
10. Salt as required

Preparation

• Cook the beetroot with ½ cup water and ingredients numbered 7 in a pan till tender and allow the liquid to evaporate completely. Set aside.
• In another pan, heat oil and saute garlic and curry leaves till aromatic, about 2 minutes.
• Now add the cooked beetroot, sugar, pepper powder and salt. Mix well to combine and cook for another 5 minutes at low heat.
• Lastly add the vinegar and mix well. Increase heat to high and cook for 3 more minutes. Switch off flame and allow to cool. Store in an airtight container and use within a week.

Cheers!!!
Suji

Kaya varuthathu/ kayupperi/ Banana chips

Ingredients

1. Unripe plantains 4 nos
2. Turmeric powder ½ tsp
3. Oil for deep frying
4. Salt as needed
5. Water 2 cups +  ½ cup

Preparation

• Wash the plantains well and pat dry. Peel off the skin. In a bowl, add 2 cups water and turmeric powder. Soak the plantains in this for at least 30 minutes. Drain and dry the plantains using a paper towel. Now slice the plantains into thin rounds. Make sure that they are thinly sliced into even pieces.
• Add salt into half cup water with a pinch of turmeric powder. Mix well and set aside.
• Heat oil in a deep pan and add the sliced pieces in batches. Using a slotted spoon, stir frequently to avoid clumping. When they bubble up to the surface ( a sign they are half ready), add 1-2 tsp of salt water to the oil and continue frying until crisp (This may cause little splashing of oil, so please stay away from the burner or be very careful while doing this.). Drain excess oil onto a paper towel or newspaper and make sure the chips are completely cooled before storage in an air tight container.

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Soya chunks fried rice (Serves 4)

Ingredients

1. Soya chunks/Nutrela 1 cup
2. Cooked basmati rice/any left over white rice 2 ½ cups, preferably refrigerated
3. Onion ½ cup, finely chopped
    Green bell pepper ½ cup, finely chopped
    Carrot 1, finely chopped
4. Black pepper powder 1 tsp, divided
5. Soy sauce 4 TBSP + 1 TBSP
6. Red chilly sauce (optional) 1 tsp
7. Salt as required
8. Oil/Butter 2 TBSP, divided

Preparation

• Wash the soya chunks 3 times under running water. Soak them in water for 20 minutes. Drain the water and then boil the soya chunks for 10 minutes on stove top. Drain the water again and allow to cool down. Squeeze out extra water, and add 1 TBSP soy sauce and ½ tsp pepper powder. Mix and set aside for 10 minutes.
• Heat a large wok or pan with 1 TBSP oil/butter at medium heat and roast the soya chunks for 5 minutes and transfer to a bowl.
• In the same wok or pan add rest of the oil/butter at medium heat and sauté ingredients numbered 3 for 5 minutes. Add salt and reduce flame to low.
• Next add the rest of pepper powder, soy sauce and red chilly sauce. Mix well and add the rice.
• Turn back heat to high and mix well until the rice get heated through. Add the soya chunks and mix well. Serve the soya chunk fried rice with chilly chicken or any of curry of your choice.

Cheers!!!
Suji

Falafel (Makes 12-15)

Ingredients

1. Dried chick peas 1 cup, soaked in water for at least 12 hours
2. Bread crumbs ½ cup
3. Garlic 3 cloves
4. Coriander leaves 1 TBSP chopped
5. Onion 1 small, finely chopped
6. Sesame seeds 1 heaped tsp
7. Cumin powder (roasted) ½ tsp
8. Red chilly powder ½ tsp
9. Black pepper powder ¼ tsp
10. Salt
11. Oil for deep frying

Preparation

• Drain water from chickpeas and wash well. Transfer to a blender along with 3 garlic cloves, ½ teaspoon cumin powder, ½ teaspoon red chilly powder, ¼ teaspoon black pepper powder and salt.
• Grind to a coarse- moist mixture and transfer to a large bowl.
• Add all the other ingredients except oil and mix well. Adjust salt if needed. Keep aside for at least 1 hour.
• Heat the oil for frying in a pan. Wet your hands and shape the mixture into lime sized balls. Flatten little bit between your palms and deep fry until evenly browned. Drain excess oil into a paper towel. Serve hot with tzatziki sauce.

Tzatziki sauce

1. 1 cup strained curd
2. 1 small cucumber grate and squeeze out all juices
3. 2 tablespoon chopped coriander leaves
4. 1 tablespoon olive oil
5. Salt, Pepper to season

Preparation

• Using a muslin cloth, drain all the water from yogurt by hanging it for 1-2 hours.
• Transfer this to a bowl and add the cucumber, olive oil, coriander leaves, salt and pepper.
• Mix well and serve with falafels.

Cheers!!!
Suji

Ulli pakoda/Onion fritters

The weather here in Louisiana definitely makes me and everybody crave for garama garam pakodas for sure. Its been pouring here for days now. So today I made onion pakodas which are a favorite at home. Here you go with my take on it..

Red onion 1 big, sliced
Dosa batter 2 TBSP (Optional)
Besan/Kadalamaavu ¼ cup
Red chilly powder ½ tsp
Ajwain/aimodakam a pinch
Curry leaves a few
Salt as needed
Water as needed

Preparation

Heat oil in a deep pan for frying.

In a bowl mix together, sliced onions, red chilly powder, ajwain, curry leaves and salt. Now add the dosa batter and mix well. Next add the besan and slowly sprinkle water until the onion mixture is coated with the besan. We do not want a batter here, keep in mind to just sprinkle water to make the mixture wet. Now drop spoonful of the mixture in batches to hot oil and fry till golden brown. Serve hot.

Cheers!!!
Suji

Soya chunk kebabs (Serves 4)

A perfect grilled treat for vegetarians and those who love middle eastern cuisine. Here is a yummy and simple kebab preparation using healthy, protein  rich SOYA CHUNKS.This is a great as appetizer or even as a tea time snack. Hope you will enjoy making this delicious veggie kebabs…

Soya chunks 1 cup
Red onion 1 medium, diced
Beaten curd/yogurt ¼ cup
Ginger garlic paste 2 tsp
Lime juice ¼ tsp
Vinegar 2-3 drops
Red chilly powder ½ tsp
Cumin powder ¼ tsp
Black pepper powder ½ tsp
Garam masala a pinch
Salt as needed
Non stick oil spray
Tooth picks/ skewers soaked in water

Preparation

Wash the soya chunks 3 times under running water. Soak them in water for 20 minutes. Drain the water and then boil the soya chunks for 10 minutes on stove top. Drain the water again and allow to cool down. Squeeze out extra water, if any. Set aside.

In a bowl, add the curd along with ginger garlic paste, lime juice, vinegar, red chilly powder, cumin powder, pepper powder garam masala and salt. Mix well to combine and add the soya chunks. Coat the soya chunks well with the marinade and set it in the refrigerator for at least 4 hours.

Pre heat oven at 400 F. Thread the marinated soya chunks alternating with the onions onto the tooth picks or skewers. Arrange on a baking sheet lined with aluminum foil and greased. Spray lightly with oil and bake for about 10-12 minutes on each side or until browned. Take them out and cool for 2 minutes. Enjoy!!!

Cheers!!!
Suji

Pineapple lassi (Serves 2)

Here comes another summer drink from the kairali kitchen. Like mango lassi, this one with pineapple also tastes awesome and is a sure thirst quencher. You can use either fresh or canned pineapple for making this lassi, but keep in mind that when you use fresh pineapple, drink it within 15 minutes or at the earliest, as it gets bitter over time. Enjoy!!

Pineapple 1 to 1 ½ cup, cut to small chunks (fresh or canned), I used fresh
Plain yogurt ½ cup
Ice cold water ¼ cup
Sweetened condensed milk 3 TBSP (alternately you can use sugar)
Ice cubes a few

Preparation

In a blender jar, add all the ingredients and blend till smooth. Pour into chilled glasses and enjoy!!!

Notes: Serve immediately, the more this lassi sits, bitter it gets.

Cheers!!!
Suji

Bhel puri (Serves 8)

Known as Churu muri in Bangalore or Jhaal muri in Kolkata, bhel puri is a puffed rice dish with potatoes, and a tangy tamarind sauce. It is said that there is much disagreement on what goes into the (original) bhel puri, even among chaat experts. Thanks to this disagreement, here is our humble variation of the same..

Making poha chivda

Thin white poha (Aval) 1 cup
Peanuts 3 TBSP
Chana dal 3 TBSP
Green chilly 1 no, finely chopped
Turmeric powder ½ tsp
Salt as needed
Oil 1 tsp

Preparation

Heat (low) oil in a pan. When hot enough add the peanuts and roast for 2 minutes. Next add chana dal followed by green chilly. Fry for 1 more minute and add the turmeric powder and salt. Mix well to combine and add the poha. Keep mixing at a low flame until crisp. Immediately transfer to another bowl and allow to cool. Keep aside

For making the Bhel puri

Puffed rice (pori) 3 cups
Red onions 1 medium, copped
Tomato 1 big, chopped
Cucumber 1 no, chopped
Boiled potato 1 big, cut to small cubes
Sev 1 cup
Bombay Bhel puri chutney 3 tsp or as much as you want
Coriander leaves to garnish, chopped
Salt as needed
Chivda 1 cup, prepared earlier

Preparation

In a bowl, mix together poha chivda, puffed rice, red onions, tomatoes, cucumber, boiled cubed potatoes and sev. Mix well to combine and adjust salt. Add the chutney and coriander leaves and mix well. Enjoy this chaat right away with your family or friends….

Tips

You can buy Bhelpuri chutney and sev in any Indian grocery store
Make bhel puri just before you plan to serve it, otherwise puffed rice gets soggy