PV Iyers Kitchen: South-Indian Recipes

Showing posts with label South-Indian Recipes. Show all posts

Buddha Pachadi Bowl

Authentic pachadi is served by mixing grated vegetables, seasonings and tadka. But being an influencer I like to eat and serve things differently😀

RECIPE

Serves: 2

Prep time: nil

Cook time: 2 min

Tools: tadka pan, mixing bowl, grater.

INGREDIENTS

Curd 1 cup

Cream 2 tbsp

Salt as per taste

White pepper powder as per taste

Roasted cumin powder 1 tsp

Carrot grated 1/4 cup

Cucumber grated 1/4 cup

Beetroot grated 1/4 cup

Coriander leaves few leaves 2 tbsp

Pomegranate arils 2 tbsp

Mustard seeds 1/4 tsp

Peanut oil 1 tsp

Hing 1 pinch

Curry leaves 3

METHOD

Wash, peel the skin and grate carrot, beet and cucumber. Chop coriander.

Beat well curd, cream, white pepper powder, roasted cumin powder and salt.

In a tadka pan, heat oil, add mustard seeds. When it splutters add hing and curry leaves.

I like to enjoy pachadi in a little diff way. Pour the curd mixture. Add grated vegetables, pomegranate arils, coriander leaves. Sprinkle some pepper and roasted cumin powder and serve as a side or breakfast.

Or Serve in a new trendy way in a Buddha bowl and enjoy traditonal pachadi.

Tips: Beating curd gives smooth pachadi. Use thick and mildly sour curd. Adding cream gives creamy taste and texture.

Thanks for visiting 😊

Oats Chaas

Spiced oats chaas is a protein and calcium rich drink, keeps you hyderated, helps loose weight, good for diabetic and healthy snacking option.

RECIPE

Serves: 4-5

Prep time: 25 min

Tools: Mixer, bowl

INGREDIENTS

Curd 1 cup

Oats 2 tbsp

Green Chilli 1 no.

Ginger 1 inch piece

Black salt 1 tsp

Roasted cumin powder 1 tsp

Water 2.5 cups

Coriander leaves for garnish

METHOD

Soak oats in half cup water for 10-20 minutes.

To a mixer jar add soaked oats, chopped chillies, chopped ginger, cumin powder and black salt.

Scrape sides of the jar and make a smooth paste.

Add curd and water. Blend well.

Buttermilk is ready. Keep in fridge until serving time.

Pour in serving glasses. Garnish with coriander leaves and serve.

Thanks for visiting 😊

Mirchi Bhajiya

Mirchi Bhajiyas are fried fritters made by dipping big green chillies in spiced gram flour batter. These make crunchy delicious tea time snack.

RECIPE

Serves : 2

INGREDIENTS

METHOD

Wash and wipe chillies. Slit along the length and remove the seeds.

Mix amchur powder and salt in a small dish.

Fill few pinches of amchur mixture in the slits.

Take a mixing bowl, add gram flour, salt, carom seeds, chilli powder, cumin powder, baking soda. Make a thick batter using water.

Dip chilli in batter. Heat oil in a kadai.

Heat oil for frying. Put the filled chillies when oil is meduim hot.

Fry until evenly golden brown. Remove in dish using tongs.

Tips: Crushing ajwain between palms releases lots of flavour and aroma.

Checking chillies for spice level is recommended before trying this dish.

Fry in medium hot oil, the insides will remain undercooked if the flame is high.

Thanks for visiting 😊

Beetroot Pachadi /Raitha

In last couple of days I've been awestruck and intrigued by the range of Kerala Cuisine .

I myself tried some 51 dishes and posted for the occasion of Onam as Onasadya (you can find pictures on my feed)

Yesterday while shopping for vegetables the vendor was cutting these deep red roots and attracting so many people to his stall. I was also one of them☺☺ I asked him to cut one for me to take home for my shoot.

Made these yumm Kerala style pachadi (its a form of raitha) today for breakfast. Googled for a recipe and found this awesome recipe by Anupama Paliwal @mygingergarlickitchen

RECIPE

Serves: 2

Prep time: 10 min

Cook time: 10 min

Tools: Mixer grinder, bowl, tadka pan.

INGREDIENTS

Beetroot 1 large piece

Pinch of turmeric

Curd

Chana daal 1 tsp

Urad daal 1 tsp

Coconut 2 tbsp

GReen chillies 2 nos

Ginger 1 inch

Thick Curd 3/4 cup

Salt as to taste

Coconut oil 3 tsp

Mustard seeds 1/2 tsp

Dry red chilies 2 nos.

Curry leaves 4 nos.

METHOD

In pressure cooker boil chopped beet 1 cup with a pinch of turmeric powder.

Dry roast chana dal and udad dal and cool it.

To a mixer jar add boiled drained beet, shredded coconut, green chillies, ginger, roasted dals, salt and grind to smooth paste.

Prepare tempering of coconut oil, mustard seeds, dry red chilies and curry leaves.

Take a bowl mix beet coconut puree and thick curd. Pour tempering and serve.

Thanks for visiting 😊

Chana Sundal

Sundals are prasadams prepared during Vinayak Chaturthi or other pujas, they are quick to prepare and make a healthy, protein rich brunch or snack.

RECIPE

Serves: 5 persons

Prep time: 8 hrs

Cook time: 20 minutes

Tools: Pressure cooker, Mixer grinder, kadai.

INGREDIENTS

Cabuli chana 1/2 cup

Green chillies 3

Shredded coconut 1/4 cup

Curry leaves 5 no.

Urad dal 1 tsp

Mustard seeds 1 tsp

Hing 2 pinch

Salt to taste

Coriander leaves 2 tbsp

Oil 1 tsp

METHOD

Keep things ready

Grind coconut, greens chillies and curry leaves to a coarse mixture.

Heat oil in a pan and add mustard seeds let it splutter and add split black lentil.

Add boiled chickpeas

Now add salt and ground coconut mixture and mix. Cover and cook on low flame for few minutes.

Sundal is ready to be offered to our Dear Lord Ganesha, who is God of Wisdom and Knowledge.

Garnish with coriander leaves.

Thanks for visiting 😊

Vegan Banana Halwa

You must have tried various types of halwa, but have you ever tasted halwa made from bananas😃🍌if it's a no!! Then grab a few bananas right now and make this quick dessert that require very simple few ingredients.

This mildly sweet and gooey dish is adapted from Kerala Cuisine, banana halwa is made on special occasions and as an offering during poojas.

This recipe doesn't need much of the sweetness as bananas are naturally sweet. Original recipe calls for adding sugar but I prefer to use powdered jaggery. Also I added homemade vegan ghee.

Try this recipe, it makes a unique prasadam as compared to the regular sheera and payasam.

RECIPE

Serves: 3 persons

Prep time: 2 minutes

Cook time: 20 minutes

Tools: kadai, fork to mash

INGREDIENTS

Ripe bananas 6 large

Jaggery powdered 1/4 cup

Cardamom powder 1 pinch

Vegan Ghee 3 tbsp

Cornflour 2 tsp

Water 3 tsp

METHOD

Make a slurry by mixing corn flour and water in a small cup.

Peel bananas and mash using a fork.

Add this to a kadai, also add vegan ghee, jaggery and Cardamom.

Cook the mixture well until it becomes like a thick khichdi consistency.

Add the prepared slurry and cook further for 10 more minutes.

Add remaining vegan ghee and cook.

When the mixture looks shiny add ghee starts to separate. Switch off the flame.

Garnish with kaju pieces and melon seeds. Offer as prasadam💐🙏

Thanks for visiting 😊

Seppankizhangu Roast/ Taro root

Original South-Indian dry preparation of taro roots. Some even eat this in form of snacks. Rich in vitamin mineral and fiber, low in calories.

Authentic tamil side dish to be served with full course meal. This roast or dry curry can be made with different masalas, I am sharing my family favorite.

Vazhakkai Fry with curd recipe