Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

Curd Idiyappam (String Hoppers in Yoghurt)

 

            Check out this new variation of curd rice in the form of Curd Idiyappam. I just replaced the rice with the latter. It turned out very yummy and drool worthy. There is nothing like having a bowl of this simple and healthy dish for breakfast, brunch, lunch or for snack when time is a constraint. It is also ideal as a lunch box meal.

            It is both filling and soothing to the tummy. You can enjoy it on its own or with some pickle and papad. A little bit of idli podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. So check out a step by step pictorial recipe to prepare this comfort food. 

• 2-3 Idiyappam , crumbled
• 1/2 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 2 tbsp. peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Mix the crumbled idiyappam with the yoghurt and salt and keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry red chilies, peanuts, green chilies, urad dal and curry leaves. Sauté for a few seconds.

          Switch off the flame and then pour this tempering over the idiyappam-yoghurt mix. 

           Garnish with coriander leaves and enjoy as a breakfast, brunch, lunch or for snack. It is also ideal as a lunch box meal.

                                  Crumble the idiyappam.

                                  Add the yoghurt and salt and mix well.

  Heat oil & temper with mustard seeds. Then add red chilies, peanuts, 

green chilies, urad dal & curry leaves. Sauté for a few seconds.

  Pour this tempering over the idiyappam-yoghurt mix.

                      Garnish with coriander leaves & enjoy for  breakfast, brunch, lunch For

                      snack. It is also ideal as a lunch box meal.

Thattai (Traditional Festive Snack from Tamil Nadu)

          This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour
• 1 tbsp. urad dal (split black gram), dry roasted & ground
• 1 tbsp. roasted Bengal Gram lentil, powdered
• 1 tbsp. chana dal, soaked 2-3 hours 
• salt to taste
• 1 tbsp. oil
• 1 tsp. red chili powder
• pinch of pepper powder 
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• oil to deep fry 

          In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough. 

          Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.

          Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.

          Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container. 

          Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great. 

                     Mix all ingredients (except oil to deep fry). Add water, little at a time, 
                     & knead into a dough. 

                      Divide into small balls. Place each ball on a greased plastic sheet & cover 
                      with another greased sheet. Press it gently with back of a small bowl.
                 

                      Prick all over with a fork.

                     Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till 
                     done. Drain on a kitchen towel.

                     Relish as a tea time snack or as & when desired. I like to have mine 
                     with some hummus, mayo or any homemade dip. They taste great.

Peanut Sundal (South Indian Snack)

 

          Peanut Sundal is a healthy and a nutritious snack preparation, very popular in South India, especially Tamil Nadu. It is also made with white chickpeas (kabuli chana).

          They are sometimes served in temples as offerings and can also be found, being sold in beaches and parks. So this simple and yummy snack can be enjoyed with your evening cup of tea / coffee. So check out the step by step pictorial recipe to prepare this amazing snack.   

• 1 cup raw peanuts
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. urad dal (split black gram)
• salt to taste
• 2-3 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Soak the peanuts in sufficient water overnight or for minimum 3-4 hours. Pressure cook for 3 whistles. Drain and keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, green chilies and urad dal. Sauté for a few seconds.

          Now add the boiled peanuts and salt. Sauté on high flame for a minute and switch off the flame.  

          Add the grated coconut and give it a toss. Serve, garnished with coriander leaves as a tea-time snack.

                   Soak peanuts overnight or for min. 3-4 hours. Pressure cook for 3 whistles.
                   Drain and keep aside. 

                    Heat oil & temper with mustard seeds & dry red chilies. Add asafoetida, 
                    curry leaves, green chilies and urad dal. Sauté for a few seconds.

                     Add boiled peanuts & salt. Sauté on high flame for a minute & switch off 
                     flame. Add the grated coconut and give it a toss. 

                               Serve, garnished with coriander leaves as a tea-time snack.

Curd Rice - South Indian Style

            This happens to be my comfort food and it tops the list. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only wholesome and soothing to your tummy, but it also tastes yummy with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday. 

• 1/2 cup rice, cooked till soft and mushy
• 1 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 whole dry red chilies, broken
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tsp. coriander leaves, chopped
• 1 tsp. gun powder / idli podi (opt)

          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chilies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. 

           Serve, garnished with coriander leaves and a sprinkle of gunpowder.

Egg Paniyaram - South Indian Fusion Style

          Egg lovers - Try out this new way of serving and relishing eggs - the Paniyaram way. Fry them in the Paniyaram Chatti and they turn out simply cute and yummy. Kids will love them for sure. 

          Any veggies of your choice can be added to it to make them more wholesome. You can have them as an appetizer with any homemade chutney / tomato sauce or as an evening tea-time snack. So check out the step by step pictorial recipe to prepare these goodies.

• 3 eggs, beaten
• 1 onion chopped
• 1" ginger, grated
• 2 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• pinch of pepper powder
• oil as required

          In a bowl, mix together all the above mentioned ingredients (except oil). Grease a paniyaram / appam chatti with little oil.

          Drop spoonful of the mix in all the cavities. Cover with a lid and cook on a low flame till one side is done. 

          Then gently flip it over with a fork / spoon and cook the other side too. Drain on a kitchen towel and serve with any chutney or tomato sauce.

                               Mix all ingredients (except oil). 

                 Drop spoonfuls of the mix into the greased cavities of the chatti. Cover 
                 with a lid & cook on a low flame till one side is done.

                            Gently flip it over with a fork / spoon & cook the other side too. 

                        Drain on a kitchen towel & serve with any chutney or tomato sauce.