Nei Payasam| Kerala Rice Kheer

This year, the festival of Onam falls on August 27. Till then, I plan to herald the festival on my blog through a series of Onam-special recipes, courtesy of my mother-in-law who hails from Palakkad.

Today, I present to you the recipe for Nei Payasam, a Kerala-style kheer made with matta rice. This payasam is typically served in the course of an Onam sadya. It is also commonly prepared during weddings and other festive occasions, and as an offering to God in the temples of Kerala.

All of us at home are huge fans of this Nei Payasam, which literally translates into ‘kheer with ghee‘, and, true to its name, this kheer is redolent of the goodness of ghee and coconut. Traditionally made with jaggery, this is a really sweet and rich and heavenly kheer, especially for those with a huge sweet tooth like us.

Check out the recipe, just in on my photo blog!

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Thai Grapefruit Salad

Did you know that the grapefruit lends itself beautifully to a salad? Grapefruit salad can be super refreshing and super delicious, especially if you make it the Thai way. Thai grapefruit salad is beautiful, bursting with sweet and salty and tangy and spicy flavours.

Here’s how you can whip up a lovely Thai grapefruit salad within a matter of minutes!

Kavuni Arisi Adai| Indian Black Rice Pancakes

Have you ever cooked with black rice? It is an ingredient very new to my kitchen, for I started cooking with black rice fairly recently. These Indian Black Rice Pancakes are something I used it in a while back, and they were so much loved by everyone at home!

In Bangalore, black rice has been making an appearance lately on the menus of new-age cafes, mostly in the forms of salad and pudding. I decided to use it in a savoury preparation, a very South Indian one at that – Indian-style pancakes or adai.

The Kavuni Arisi Adai tasted lovely, and the addition of onions took the taste higher by several notches. Thanks to the urad daal in it, it turned out super soft too. Actually, I added in a variety of lentils to the batter – even some of the black moth daal that I picked up in Kashmir. Super nutritious, with all those whole grains in!

Check out the recipe for Kavuni Arisi Adai or Indian Black Rice Pancakes, just in on my photo blog!

Gujarati Dalwada| Mixed Lentil Fritters

Right about now, the weather in Bangalore is perfect for deep-fried goodies โ€“ cloudy but bright mornings, followed by short showers in the evening. I absolutely had to dish up some Gujarati dalwada, one of my most favourite fried snacks!

If you have never had Gujarati dalwada before, you must absolutely try them out right away. They are so delightful โ€“ crunchy from the outside and soft on the inside, beautiful in taste. I have grown up eating them on rainy days and, even today, I cannot think of monsoon without thinking of these beauties. A newspaper cone full of these dalwadas, served with some fried green chillies and salt-soaked thinly sliced onions, spells out B-L-I-S-S to me.

Here’s a tried-and-tested recipe for delicious Gujarati dalwadas, the way a friend of mine taught me to make them!

Mixed Vegetable Badi Ki Sabzi

Aloo Badi Ki Sabzi – a curry made using potatoes and sun-dried lentil badis or vadis – is quite a common dish in the households of Uttar Pradesh, Bihar and Jharkhand. I decided to make this sabzi even more wholesome by using an assortment of vegetables, rather than using just potatoes. This gave me just the perfect opening to make use of the beautiful, fresh rajma beans I picked up at the vegetable vendor’s a while back.

Check out the recipe, just in on my photo blog! ๐Ÿ™‚

 

Stuffed Kuzhi Paniyaram, My Tribute To The Ravishing Rekha

The Foodie Monday Blog Hop has a very unique and interesting theme this week – Filmi Foodies! All of us food bloggers are paying tribute to Bollywood, in their own way, via food of course! ๐Ÿ™‚

I decided to make Stuffed Kuzhi Paniyaram for the challenge, my tribute to the ravishing and hugely talented Rekha ji. Both these South Indian classics have stood the test of time – both never seem to get old! Like Rekha ji, this Stuffed Kuzhi Paniyaram might look simple from the outside, but it packs in quite a sucker punch!

Do check out the recipe, just in on my photo blog!

Pressure Cooker Gutti Vankaya Koora| Healthy Andhra-Style Stuffed Baby Eggplants

Gutti Vankaya Koora is an Andhra Pradesh specialty. Baby eggplants are stuffed with a spice mix and then cooked in a flavourful gravy. This is one of my most favourite preparations using brinjals or eggplants, especially using the groundnut and garlic stuffing that a Telugu neighbour of ours taught me to make several years ago.

Somewhere down the line, I began making the Gutti Vankaya Koora in a pressure cooker, with minimal oil, as opposed to the generous usage this curry typically calls for. The curry still tastes the same – delicious – but is now way more healthy and guilt-free.

Check out the recipe for Pressure Cooker Gutti Vankaya Koora, just in on my photo blog!

Lemon Thokku| Instant Lemon Chutney

Lemon Thokku is something that gets made quite often at home, as it is much loved in our family. I love the sweet-sour-spicy flavours of this thokku, the lemon peel lending it a slight bitterness. Call it Lemon Thokku or Instant Lemon Chutney, I find it incredibly versatile – it goes beautifully with everything from dosas and parathas to plain steamed rice.

Making this thokku is a very simple task, one that takes just about 20 minutes in all, prep included. I make it whenever I manage to find fresh, juicy lemons cheap, and keep it refrigerated to use when the need arises. This way, it stays for up to 20 days.

Check out the recipe, just in on my photo blog! ๐Ÿ™‚

 

Arachuvitta Rasam| Rasam With Freshly Ground Spices

Freshly ground spices are magic. They transform a dish. It’s incredible how freshly ground spices elevate the taste of a dish to a whole new level, vis-a-vis using home-made or store-bought spices from a bottle. This Arachuvitta Rasam is one such dish, made with spices ground fresh, the taste heightened to the max thanks to this simple change.

Check out my family recipe for Arachuvitta Rasam, just in on my photo blog!

Inji Thogayal| Ginger Chutney

Inji Thogayal or South Indian ginger chutney is a beautiful thing. It is a medley of sweet and tangy and salty and spicy flavours, an absolute treat to the senses. Just add a spoonful of this thogayal to piping hot steamed rice, along with ghee, and you are all set โ€“ a wholesome, flavourful meal is ready! It also makes for a lovely accompaniment to idlis, dosas, upma and the like.

The ginger chutney is a great digestive aid too, this thogayal, especially in the kind of dark, rainy weather that is prevalent in Bangalore right now. It is not a tough thing to put together either. Even making the Inji Thogayal is a cathartic process โ€“ it fills up your home with a heavenly scent!

Check out the recipe, just in on my photo blog!