Pappalikai poriyal, unripe papaya poriyal recipe

Pappalikai poriyal recipe, south Indian accompaniment for rice is made with green papaya (unripe) and other simple ingredients.
I have never tasted pappalikai in my life. Couple of years back only realized we can cook as accompaniment in south Indian menu. I don't know why we have never cooked unripe papaya though we almost always had papaya tree in our backyard. So wanted to try it out, though I had doubt what happens to the paal, would it be bad for us (the milk like thing that leaks when we cut). I peeled the skin, discarded the seeds, cut into strips and washed in water before chopping. For poriyal, I thought I will make the same way as I prepare brinjal poriyal, but adapted the recipe from Palakkad chamayal blog since this is the first time, I was not sure if it would get cooked soon or not. Thought the recipe is similar to brinjal poriyal, the coconut mixture is added at the end unlike my recipe. Also I love coconut oil so adapted that recipe.

Pappalikai poriyal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins + overnight soaking |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Pappalikai poriyal recipe, south Indian accompaniment for rice is made with green papaya (unripe) and other simple ingredients.

Ingredients

Papaya, unripe - 1/2
Turmeric - 1/8 tsp
Salt as needed
To grind
Coconut, scraped - 1/2 cup
Green chilli - 2
Cumin seeds - 1/2 tsp
To temper
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

1. Cut papaya into two, slit into two. Eliminate the skin by slicing off the skin. 
2. Further cut the papaya in lengthwise, reducing it to strips.
3. Slice off the seed part. Then chop into cubes.
4. Heat a kadai with oil, splutter mustard, add urad dal followed by curry leaves.
5. Add chopped papaya, turmeric, salt. Cook for 4 minutes in oil stir frying.
6. Meanwhile grind coconut with green chilli and cumin seeds.
7. By now the papaya would have been 3/4th cooked. Add little water and cook covered for 2 more minutes. 
8. Once cooked, add ground coconut mixture and mix. Switch off the flame.

Notes

• Make sure to slice the green skin part properly. Otherwise it will take long time to get cooked and make other cubes overcook.
• Cooking in oil before adding oil makes it cook faster.
• I thought I will add a shallot next time along while grinding coconut.
• Adjust green chilli according to the spice level.

Tags: pappalikai, raw papaya, unripe papaya

How to make pappalikai poriyal step by step pictures:

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Thenga manga sundal, thengai mangai pattani sundal recipe

Thenga manga sundal prepared with green peas (pachai pattani) is a tasty sundal made usually with peas. I have used green peas, you can make it with the white one or even chana.
I have tasted thenga manga pattani sundal 3 times in my life from shop. First with my cousins which I tasted only one mouth but really flavourful and tasty. Next time Vj got from a shop in Kumbakonam, but I was so full that I could not really enjoy it or maybe it was not that tasty as it smelt. Recently in train on the way to Kumbakonam, I loved. I thought I should try at home too. But it was just manga pattani sundal, I don't think they added coconut as it would get spoilt soon. Usually elders at home never allow to eat pattani sundal outside as it would be spoilt or no hygienic. That's the reason why I haven't eaten it out. There are various versions with or without onion, simple asafoetida flavour or masala flavoured. I love masala flavoured ones obviously, but haven't tasted properly to guess the ingredients, but I know it smells great.

I mostly make the simple chana sundal with asafoetida flavour, and add mango in mango season. I a do not like to eat sundal that much, but if I add mango, I finish it properly. This time, I wanted to try with pattani as I had this green peas in stock for long time now and wanted to finish it off. I made the simple flavored one this time, but sure have to try white pattani beach sundal once (preferably after tasting, not sure if it would happen).

Thenga manga sundal recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 10 mins + overnight soaking |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Thenga manga sundal prepared with green peas (pachai pattani) is a tasty sundal made usually with peas. I have used green peas, you can make it with the white one or even chana.

Thenga manga sundal in tamil, click here.

Ingredients

Dried peas (I used green) - 1/2 cup
Onion - 1 (Optional)
Shredded mango - 1/4 cup
Shredded carrot - 1/4 cup
Grated coconut - 1/4 cup
Coriander leaves - 1/4 cup (Optional)
Salt as needed
To temper
Oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Green chilli - 3
Asafoetida - 1/8 tsp

Method:

1. Soak peas overnight. Next day, change the water, pressure cook with enough salt in a pressure cooker for 4 whistles.
2. Meanwhile, keep the other ingredients ready. Once done, heat a kadai with oil and splutter mustard, followed by urad dal and curry leaves. 
3. Add green chilli, asafoetida, followed by onion. Add cooked peas.
4. Top with mango, carrot, coconut and coriander. Mix well for 2 mins.

Notes

• I added onion and layered peas over it followed by other ingredients. Later started mixing after a minute.
• Make sure to cook with salt, otherwise the peas will turn soft.

Tags: thenga manga sundal, thengai, mangai, sundal

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Onion samosa recipe, How to make onion samosa

Onion samosa is an tasty tea time snack. I have prepared it by sauteing onion and adding carrot, cabbage along with spice powders to make it flavourful.
I do not remember if I ever had onion samosa in my life. But have tasted mini samosa once at our campus canteen. Usually they do not encourage eating samosas like these at shops as most of it will not be keeping good, they would have refried it, too much oil etc. So before marriage only once or twice I have tasted these mini samosas. Otherwise have tasted Punjabi style samosas after I started to eat out at restaurants. I have already posted a Punjabi style samosa and a triangle samosa with potato stuffing. There is another version of onion samosa where raw onions and poha are used. I have to try that another time.

When I was browise Pushcart app for ordering groceries, I saw this Samosa pastry sheets and immediately added to cart with my grocery list.
Singapore reader friends do try Pushcart for your Indian grocery shopping. Who ever already have tried have given positive feedback to me. And they are all ears to listen to you too, you can give feedback honestly which they will take action immediately. Fine any missing product you are looking for? Let them know, they will add it to their collection at the earliest possible. You will find all top Indian brands in their list.

What are the things I love about their service:

• Minimum order 25 SGD (Order below 25 still deliver with extra 6 SGD, delivery cost)
• Very next day delivery at your convenient timing

• Friendly staffs
• Neatly packed items 

• Personal touch, thoughtfulness
• Your items chosen with care

Coriander leaves, flowers, coconut, all are fresh, not old stocked👍🏻👍🏻.

You get curry leaves free with a personalized thank you note with every order.

So do download their app now, you also get 10 percent discount for your first order🙂.

Onion samosa recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 30 mins |  Cook time: 30 mins |  Makes: 16  | Author: Raks anand

Click here for cup measurements

Onion samosa is an tasty tea time snack. I have prepared it by sauteing onion and adding carrot, cabbage along with spice powders to make it flavourful.

Ingredients

Onion - 4
Cabbage, grated - 1/2 cup
Carrot grated - 1/2 cup
Red chilli powder, Kashmiri - 2 tsp
Coriander seeds powder - 1 tsp
Kitchen king masala or garam masala - 1 tsp
Cumin seeds powder, roasted - 1/2 tsp
Fennel seeds powder (optional) - 1/2 tsp
Turmeric - 1/4 tsp
Coriander leaves, chopped - 1/4 cup
Samosa pastry sheets - as needed
Maida - 1 tbsp
Salt as needed
Oil - to deep fry + 1 tbsp
Cumin seeds - 1 tsp

Method:

1. Slice onion and cabbage. Grate carrots and keep aside. Heat a pan with 1 tbsp oil, temper with cumin seeds.
2. Add the vegetables, onion. sprinkle salt.
3. Cook for 2 minutes or until transparent.
4. Add all the masala powders. Continue stir frying.
5. After two more minutes, add coriander leaves.
6. Mix well and transfer to a bowl.
7. Take the samosa pastry sheet out prior 30 mins. Keep it covered in a clean wet kitchen towel.
8. Make a paste out of maida with 2 tbsp water.
9. Peel a sheet carefully and place over a platform. Keep 2 tbsp of the prepared stuffing over one end as shown in the picture.
10. Cover it and continue folding to maintain the triangle shape. 
11. Spread the prepared maida paste to seal the sheet.
12. Repeat to finish the stuffing. Keep the prepared samosas covered to prevent drying.
13. Heat oil in a kadai for deep frying. Once hot, slide few samosas at time and deep fry until golden. Drain in paper towels. Repeat to finish.

Notes

• Adding carrot, cabbage is optional.
• Keep the pastry covered in damp cloth all times to avoid drying.
• Do not let the oil be too hot, your sealed samosa might leak.
• If deep fried in low heat, it might drink too much oil.
• Make sure to seal the samosa from all sides using maida paste, otherwise it will drink too much oil.

Tags: onion samosa, vengaya samosa

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Corn cheese sandwich is an excellent snack for tea time or for lunch box too. Quite filling with favorite sweet corn and cheese. Full video and step by step pictures recipe.
I love the combo corn and cheese. Aj loved corn cheese balls and always wants me to make it for snack. I thought if made the same combo as sandwich also he would like, so tried it and loved it myself. I have used frozen corn, you can also prepare using fresh sweet corn. But make sure it is sweet corn for juicy and soft results.

Corn cheese sandwich recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 mins |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Corn cheese sandwich is an excellent snack for tea time or for lunch box too. Quite filling with favorite sweet corn and cheese. Full video and step by step pictures recipe.

Ingredients

Sweet corn - 1 cup
Mozzarella cheese, grated - 1 cup
Green chilli - 2
Italian seasoning - 1/8 tsp
Bread slices - 6
Salt as needed
Butter as needed

Method:

1. Pressure cook sweet corn with required salt for 2 whistles.
2. Once cooked, drain water completely. Add cheese, finely chopped chilli, italian seasoning. Mix well.
3. Heat the sandwich maker. I used grill attachment. 
4. Spread the prepared stuffing over a slice of bread, generously. Cover on top with another slice and smear with butter. 
5. Place this sandwich over the greased sandwich maker. Toast for a minute or until the bread turns golden. Once done, cut into triangles to serve.

Notes

• You can use black pepper powder instead of green chilli.
• Make sure to finely chop green chilli, otherwise you may not stand the spice if bitten.
• Mozzarella works best. Or if you are convenient with other type of cheese, you can use.
• Grease the sandwich maker well to avoid sandwich sticking to the plates.
• If you do not have sandwich maker, you can toast the same over tawa, but do in low flame.

Tags: Corn cheese sandwich, sandwich recipes

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Roti kheer recipe, Rotimatic recipes

Rotimatic roti can also be a base to numerous recipes, this is one such recipe making use of Rotimatic roti. Simple and easy to prepare, roti kheer can be served as dessert.
During my childhood, I used to eat chapati soaked in milk. At times poori too. This is a rich version of it, made as kheer/ payasam. A simpler version of Paal poli. I have used chopped roti as base for this kheer/ payasam.

After Rotimatic arrived in my kitchen, I have used it best. Being a South Indian, I prepare idli dosa batter in bulk and manage for breakfast and dinner. When I run out of batter, I make mac n cheese, zucchini fritters for dinner and keep roti as last option in weekdays. I pack roti for Aj's lunch twice a week, that's it. Now I should admit, the frequency of making roti for dinner have increased. Glad that there's a healthier option available, that too right at the comfort at my home, Rotimatic makes fresh rotis every 90 secs.

I just don't need to think of what to make for dinner, I know it is Roti, just prepare Aj's favorite side dish.

Even Aj is excited to prepare roti using Rotimatic, if me and Vj go for an evening walk, I make sure I prepare side dish for roti and go. I am not worried to stand for long time in kitchen after walking, Aj volunteers to prepare roti using Rotimatic. We all enjoy our time watching TV together in the weekends. You can also consider making Chapati noodles, chapati quesadilla using the roti or using your creativity, can create a lot of recipes with chapati as base. 

If you are interested in Rotimatic, you can use this link and get 100 dollars off. You can see more recipes and customer reviews on the Rotimatic here as well.

Roti kheer recipe

Recipe Cuisine: Indian |  Recipe Category: Desserts
Prep Time: 15 mins |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Rotimatic roti can also be a base to numerous recipes, this is one such recipe making use of Rotimatic roti. Simple and easy to prepare, roti kheer can be served as dessert.

To prepare roti

Rotimatic settings
Recipe - Roti
Flour - Ashirvaad
Thickness - 2
Roast - 2
Oil - 1

Ingredients

Roti - 2
Milk - 3 cups
Sugar - 1/4 cup
Condensed milk - 3 tbsp
Cardamom - 1, powdered
Cashew nuts - 4
Raisin - 10
Ghee - 1 tsp
Saffron - few strands

Method:

1. Prepare roti in Rotimatic as mentioned in the settings. You can use leftover roti too.
2. Chop the roti finely. Alternatively, you can use blender to mince finely for more homogenous texture. 
3. Heat a pan with ghee, roast cashews until pale golden in colour. Add raisins and fry till they are bloated. Keep aside.
4. Add chopped/ minced roti to the same pan and roast in medium flame for 2 mins.
5. In a heavy bottomed pan, heat milk. Take a tsp of milk and soak saffron in it.
6. Once milk starts to boil, Add roasted roti. 
7. Add sugar, condensed milk and simmer for 8 mins.
8. Finally add cardamom, roasted cashew, raisins. Switch off the flame.

Notes

• If you choose to use food processor or mixer to mince, make sure not to grind for too long. 
• Adjust milk as per the thickness you need for kheer. 

Tags: Roti kheer, payasam, Rotimatic recipes

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Cluster beans curry, cluster beans stir fry

Cluster beans stir fry prepared with coriander leaves, mint, ginger and green chillies, a tasty accompaniment for rice, gravy.
I prepare kothavarangai poriyal, kothavarangai paruppu usili, kothavarangai sambar. Always look for some different recipes to try. When my Chithi told this recipe (she saw in a cookery shot in TV), I was excited to know a new recipe using cluster beans. Tried as soon as I came here to Singapore. It turned out good and was a welcome change. I love stir fry without coconut and loved this too. Just that cluster beans take a lot of time to cook.
I make a simple beans mezhukkupuratti, this one was a little more ingredients but I knew I would love this as it's very similar.

Cluster beans curry recipe

Recipe Cuisine: Indian |  Recipe Category: Accompaniments
Prep Time: 15 mins |  Cook time: 20 mins |  Serves: 2  | Author: Raks anand

Click here for cup measurements

Cluster beans stir fry prepared with coriander leaves, mint, ginger and green chillies, a tasty accompaniment for rice, gravy.

Ingredients

Cluster beans - 2 cups (1 inch pieces)
Turmeric - 1/8 tsp
To grind to a paste
Coriander leaves - 1/2 cup, loosely filled
Ginger - 1/2 inch piece
Green chilli - 3
Salt - As needed
To temper
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Curry leaves - 1 sprig

Method:

1. Grind coriander leaves, ginger, green chilli, salt into a paste, using little water if needed.
2. Take clean cluster beans, cut into 1 inch piece. Add the ground paste and mix well. Set aside for 20 mins.
3. Heat a kadai, temper with mustard, curry leaves. Add cluster beans and cook for 4 mins.
4. Sprinkle little water and cook covered for 10 more minutes, or until done, stirring in between. Add more coconut oil if needed. Once the cluster beans is done switch off the flame.

Notes

• You can use mint leaves in place of coriander. 
• Skip ginger if you don't like.
• Using coconut oil is best, make sure you use virgin coconut oil (edible)

Tags: cluster beans, kothavarangai

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Podi Idli recipe, How to make podi idli

Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.
Whenever I got leftover idlis, i make idli upma first as I love it a lot. When I was at my in-laws place last year, I made this for my father in law. I don't remember exactly how I made but I love making dishes with idli podi. Be it podi dosai or idli fries sprinkled with idli podi. I made this podi idli last year at my first Suvai foods live cooking demo. I showed how to prepare idli podi and using Suvai idli, I prepared podi idli. I never had idea that in recent future they would launch their own podi.
I tasted the podi couple of times and love the flavour a lot. It is just like the homemade flavour and fresh too. I haven't tried adding vellam or sugar in my podi, but they have it in theirs which we wouldn't notice but sure make a difference.
You will see a lots of sesame seeds and the way the lentils are ground is perfect. The colour is very nice which invites you to try. I would say this idli podi is my recent most favorite among their products.
Recently they have launched cold pressed oil ranges in 500ml and 1 litre packs. Also naatu sakkarai (unrefined cane sugar).
Most of you know how important it is these days to use healthy cold pressed oils.
I recently switched to cold pressed groundnut oil for everyday cooking, whenever available in Mustafa. Otherwise use at least groundnut oil in place of sunflower oil. I used to wonder how my mom, mom in law's tempering is so different and flavourful from mine. Even deep fried items like puri, bajji, appalam is so different flavour from mine. Dosai also is extra flavour there. It took me long time to realize it's mainly because of groundnut oil.
As a kid, I remember accompanying my dad in either cycle or bike sitting in front and going to the oil vendor shop with oil containers. Re-usable in latest terms. We buy certain litres of each oil for the whole month. Mom uses it calculatively for our big family.
Now a days I can't calculate when I need how much and it varies from month to month or so.
When I realized groundnut oil is the magic, I immediately switches to it and for past one year, since I get cold pressed oil occasionally in Mustafa, I used to buy it whenever possible.
Two main issues I face using cold pressed groundnut oil are, one it is not always available. So I keep buying the regular groundnut oil, that too will not be there at times.
Other main concern is the cost. It is really expensive.

I knew how much Suvai food's worked on providing these cold pressed oil ranges in quality at affordable price. They knew the market price can so much be affordable than how the other brands provide already. And that too no compromise in the quality of the seeds used to manufacture these oils. So these are quality products that you can trust, at a very much affordable price.
Do try all these range of cold pressed oils groundnut oil, sesame oil and coconut oil along with their naatu sakkarai and idli podi.
Here I am sharing with you all the simple podi idli, a quick fix for your hunger pangs. Though it is no much complicated one or a fancy one, if you have not tried this one yet, you should try it out soon.

Podi Idli recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 2 hrs |  Cook time: 10 mins |  Serves: 1  | Author: Raks anand

Click here for cup measurements

Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.

Ingredients

Idli - 3
Idli podi - 1 tbsp
Sesame oil - 2 tsp
Ghee - 2 tsp
Mustard - 1/2 tsp
Red chilli - 1
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig

Method:

1. Cut the leftover idlis into cubes. Cut into 3 strips first and then each piece to bite size cubes.
2. Heat a kadai with oil and add torn red chilli, mustard, asafoetida.
3. Once mustard splutters, add very finely chopped curry leaves.
4. Add idli cubes and sprinkle the idli podi, ghee.
5. Toss or mix well. Cook for 2 minutes and serve.

Notes

• Best to use leftover idli or hard last batch batter idli. Refrigerate and cut for easy cutting.
• You can toss the idlis until golden here and there and later add idli podi too.
• Idli podi can be added according to your spice level. Use salt if needed.
• Never skip ghee.
Tags: Podi idli, how to make

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Maavilakku recipe, how to make maavilakku mavu

Maavilakku is an edible lamp made with rice flour and jaggery in auspicious occasions. Detailed instructions on how to make maa vilakku with tips, full video.
With Aadi month just couple of weeks away, I thought of sharing the process of making maavilakku mavu that I shot last year, in my drafts. We make maavilakku mavu at my in-laws place just once in an year while we visit the temple in the month of Chithirai or Aadi. For past few years, I wanted to learn this process so that I can follow the tradition later on. Only twice I have tried this along my mami. Usually I never notice how it is made. My mami also make it in other relative house where we stay before visiting temple, so never had opportunity to learn or I ignored.

My mom recently gives a tip to prepare the mixture in a easy way, where the fresh rice flour and the powdered jaggery is mixed and left overnight, the next day, if we mix in the temple, the consistency is just right and made dough easily. We just have to add ghee if needed in this.

Otherwise, the regular procedure is prepare flour in the morning, Take flour and jaggery separately and mix both there with ghee as needed and made dough. This way, the dough won't come together easily, so have to put a bit of effort to make balls and hold shape.

I know it's been a week since I posted any recipes in my blog as I was on a short trip to India with a tight schedule as usual. And I did shooting few episodes for Puthuyugam Tv (Tamil Channel) Rusikkalam vanga cooking show. It is aired every Monday 1 PM and 5:30 PM, also uploaded in their youtube channel. Below is my first episode🙂

Maavilakku recipe

Recipe Cuisine: Indian |  Recipe Category: Sweet
Prep Time: 2 hrs |  Cook time: 0 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Maavilakku is an edible lamp made with rice flour and jaggery in auspicious occasions. Detailed instructions on how to make maa vilakku with tips, full video.

Ingredients

Rice, pacharisi - 1 cup
Jaggery, powdered - 1/2 cup - 3/4 cup
Cardamom - 2
Dry ginger powder - 1/4 tsp
Ghee as needed

Method:

1. Soak rice for minimum one hour or upto 3 hrs. Drain water and spread in a clean white cloth for 10 mins.
2. Grind this rice in mixer to a fine flour and sieve.
3. Take the rice flour in a mixing bowl, add well powdered jaggery to it and mix well.
4. Add cardamom powder, dry ginger powder, 1 tbsp ghee and keep mixing.
5. The jaggery will melt in hand heat and you will be able to make a dough.
6. Make a ball and place over clean banana leaf. Make a dent on top, decorate with kumkum and add ghee. Place a wick and lit the lamp.

Notes

• Do not let rice flour dry too much, keep in a closed container, gently pressed.
• Ghee can be adjusted so that it helps in binding the flour.
• After 1/2 cup jaggery, add jaggery carefully so that we don't add more. 
• The rolled ball should be stiff in order to hold its shape for long time. So stop kneading accordingly.
• Adding more ghee, jaggery will make the dough ball too loose and wont hold shape.
• As a trouble shooting, you can put the whole mixture in a new round lunch box, lit the lamp as such in it, instead of making balls.
• In our family, we make few number of maavilakku so we make more quantity.
• Make sure jaggery is powdered well. Usually we grate using aruvamanai or grater. You can also break without lumps. Paagu vellam gets easily melt.
• You can use naatu sakkarai for easy shortcut.
• Use the coarse remains in the sieve while grinding rice in the consecutive next batches. Do not discard anything.

Tags: maavilakku, maa vilakku mavu

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