Monday, October 21, 2013

Nellikai Sadam / Gooseberry Rice

Nellikai Sadam is easy to make and can be made in a jiffy. Nellikai Sadam is packed with antioxidants. Since we do not get fresh amla in the US i used frozen gooseberry.You can adjust the tanginess of the rice by increasing or decreasing the amount of gooseberry you use in the rice.
Nellikai Sadam


3 Cups Cooked Rice
1 no small red Onion (chopped)
5 no Gooseberry (grated)
5 no Green Chilly (chopped)
2 no Red Chilly
2 teaspoon gingelly Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Channa dal
1 Spring Curry Leaves
Salt to taste.


Pour the oil in a kadai and let it become hot.
When the oil is hot add mustard seeds, urad dal and channa dal.
When the mustard seeds pop, add the curry leaves, asafoetida powder,red chilly and green chilly.
Now add the chopped onion and saute.
Add the grated gooseberry and add salt to taste.
When the gooseberry and the onion are sauteed, mix the cooked rice,  and mix well. 

Wednesday, September 25, 2013

Cabbage Thogayal / Muttaikose Thuvaiyal

1 cup Shredded Cabbage
5 nos Green Chilly
1 tbsp Shredded Coconut
1/4 tsp Tamarind concentrate
1 tsp Mustard seeds
1 tsp Urad dal
1 tbsp oil
Salt to taste
Asafoetida as needed.

In a Kadai heat the oil and put in the mustard seeds and urad dal.
When the mqustard seeds pop add the asafetida and statue for a second, pour the mustard popped oil in  a bowl and set aside.
In the same kadai statue the green chilly and the cabbage till the cabbage is half cooked.
Grind the sautéed chilly cabbage mixture along with salt, tamarind, shredded coconut to the desired consistency. Do not add a lot of water while grinding just sprinkling 1 tablespoon of water will be sufficient.
Add the popped mustard,urad dal mixture to the moxie and grind for a second.
Enjoy the cabbage thogayal with steamed rice and ghee.

Sunday, May 5, 2013

Chayote squash soup with black eyed peas

Chayote Squash Soup can be made as a thick soup or watery as per taste.
I Prefer my soup to be a little thick do i Pureed the soup.


2 Chayote squashes (peeled and cut into 1/2-inch pieces)
1 Cup Black Eyed Peas (Cooked)
1/2 Cup Carrots (peeled and cut into 1/2-inch pieces)
1 no red Onion (chopped)
3 Cloves Garlic (Crushed)
teaspoon Tomato Paste
1/2 teaspoon crushed red pepper flakes
4 tablespoons chopped fresh cilantro
teaspoon Oil
teaspoon Cumin seeds
Water as required
Pepper to taste
Salt to taste.


Heat the Oil in a pot.
When the oil is hot add the cumin seeds and allow it to splutter, now add the chopped onion and sauté.
When the onion is translucent add the chayote squash, Chopped carrots and sauté for a minute.
Add garlic, salt, tomato paste, 3/4 cup of Black eyed peas, required amount of water and cover the pot and let it simmer till the chayote squash is almost cooked.
Add 3 tablespoons of cilantro, pepper, red pepper flakes and let cook for a minute.
Take a blender and blend to desired consistency.
Now add the remaining black eyed peas and let it cook for a minute.
Pour into bowls and garnish with a sprig of cilantro to serve.

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