Monday, November 13, 2017

Vegetable Stew Recipe | Kerala Veg Stew for Appam

vegetable stew
Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.
Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.
kerala veg stew
Check out other breakfast combos here in my blog:
Here is how to make kerala style vegetable stew with step by step photos:
Vegetable Stew Recipe:
Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Kerala | Category: Side dish

1 small Carrot,peeled and cut into 1" long thin sticks
1 small Potato,peeled and cut into 1" long thin sticks
10-12 french Beans,trimmed and cut into 1" pieces
1/4 cup Green peas
1 small Onion,thinly sliced
2-3 Garlic cloves, cut into long strips
1/2" Ginger,peeled and cut into thin strips
2-3 Green chilies,slit
1 pack(200ml) Coconut milk or 1 Coconut,grated
8-10 Curry leaves
Salt,to taste

to temper:
1.5 tbsp Coconut oil
4-5 Cloves
1" Cinnamon
4 green Cardamoms
8-10 Black peppercorns

  • If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
  • In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.
  • Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.
  • Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
  • Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.
  • Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
  • Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.
Serve it with Appam/Dosa.

  1. You can even add cauliflower along with the other vegetables.
  2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
  3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
  4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

Monday, November 6, 2017

Gongura Pickle Recipe | Andhra Niluva Gongura Pacchadi

gongura pickle
Gongura pickle recipe with step by step photos.Gongura pickle does not need any introduction as it is one of the most popular pickles from the state of Andhra and any Andhra meal is incomplete without gongura pickle being served in it.Gongura pickle is sour and spicy and is made out of red sorrel leaves,it can be stored for a couple of months if made carefully. I also have posted a version of Gongura Pacchadi with Green Chilies and Gongura Pacchadi recipe using Red chllies which have less shelf life and should be consumed in a day or two.Gongura pickle is usually mixed with hot steamed rice,ghee and is eaten with raw onions on the side, the onions elevate the taste of the gongura pickle and hence do not miss to serve it with onions.
gongura pickle
I do not miss to get these wonderful greens when ever I go to little India and in fact it has become a norm to keep a bottle of Gongura pickle or Pulihora Gongura pickle handy in my refrigerator these days.It is much better to eat the homemade pickles rather than the preservative loaded ready made pickles.I also prepare another version of gongura pickle - Pulihora Gongura pickle which is prepared in a different way with the addition of tamarind and few other spices and even this Pulihora Gongura pickle can be stored for a couple of months.Both the pickles taste absolutely delicious in its own way, try these pickles at home and enjoy the delicious home made andhra famous gongura pickle.
Apart from the pickles we make various other pacchadi,dal,curry and rice varieties with these greens and these greens give a peculiar taste and sourness to the recipe which makes it even more tastier.Check out all Gongura recipes in my blog here:
niluva gongura pacchadi
Here is how to make gongura pickle recipe with step by step photos.
Gongura Pickle | Niluva Gongura Pacchadi Recipe:
Shelf life:1 month | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Andhra | Category: Pickles/Accompaniments

1 big bunch or 8-10 cups tightly packed Gongura(Red sorrel) leaves
1 tbsp Mustard seeds
1.5 tsp Fenugreek seeds
6-8 Red chilies
Salt to taste
1.5 tbsp Sesame oil

to temper:
4 tbsp Sesame oil
1 tsp Mustard seeds
5-6 Red chilies,whole or broken
15-16 Garlic cloves,peeled roughly
1/4 tsp Asafoetida

  • Dry roast mustard seeds,fenugreek seeds and red chilies until they are nicely roasted.Cool them and grind them along with salt to a fine powder.
  • Remove the gongura leaves from the stems and wash them thoroughly and drain the water thoroughly. Spread a big kitchen towel and spread the leaves on the towel and let them dry in shade for 3-4 hours.They do not need to get wilt just that the water has to be completely absorbed by the towel.
  • In another pan heat oil and add gongura leaves(dried for a while) and saute them until they become soft and pulpy.Do not add water to the leaves at any point of time.Continue frying for 7-8 mins until the water evaporates from the leaves mixture.
  • Cool the gongura leaves and grind it to a paste along with the ground spice powder.
  • In the same/another pan heat 4 tbsp of sesame oil and crackle mustard seeds and then add garlic cloves and red chilies and fry them until they turn slight brown in color and add asafoetida and then add the ground gongura mixture and fry it nicely for 8-10 mins until the mixture starts leaving the oil along the edges.Sometimes the oil gets seeped inside the pickle but it will start leaving after a couple of hours when stored in the bottle,so do not worry.
  • Cool it thoroughly and store it in an air tight glass bottle in the refrigerator.It stays good for a month or two in refrigerator when handled carefully.
Serve it with hot steamed rice with ghee and raw onions on the side.

  1. You can add 1.5 tbsp of Coriander seeds while roasting the mustard and fenugreek seeds.The addition of coriander seeds is optional.I add sometimes and skip it sometimes and however the taste does not alter much.
  2. If you are using tella gongurs(not the typical red gongura leaves) you need to add a small gooseberry sized tamarind while frying the gongura leaves for the sourness.
  3. The amount of red chilies can be altered according to your spice level.
  4. Do not skip garlic in the recipe as it adds a nice taste and also always serve the gongura pickle with raw onions on the side.
  5. Sesame oil is recommended for the recipe, if you do not have you can use regular oil.
  6. Always use a clean and dry spoon when you take out the pickle and close the lid tightly and store it in refrigerator for increased shelf life.
  7. You can take the required portion of the pickle and mix in the chopped onions and serve it with hot steamed rice and ghee.
gongura pickle

Tuesday, October 24, 2017

Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

tomato sevai
Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.
tomato sevai
Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.
thakkali sevai
Check out other sevai recipes in my blog:
tomato idiyappam
Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:
serves 2
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Breakfast

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige
1 big Onion,finely chopped
2 large Tomatoes,finely chopped
2 tsp chopped Coriander leaves
1/4 cup frozen Peas
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
2 Green chilies,slit
Salt, to taste

to temper:
2 tbsp Oil(sesame or any other oil)
1/2 tsp Mustard seeds
2 tbsp chopped Cashewnuts
1 tbsp Chana dal
1/2 tbsp Urad dal
a sprig of Curry leaves

  • If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
  • Blanch the green peas in hot water for few mins and drain them.
  • Heat oil in a big kadai and crackle mustard seeds.
  • Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.
  • Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
  • Add finely chopped onions and curry leaves and fry until they become translucent.

  • Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.
  • Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.
  • Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.
Serve it warm with coconut chutney,potato chips or sliced cucumber.

  1. Cashew nuts add better taste to it,so do not skip it.
  2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
  3. You can use sambar powder in the recipe instead of red chili powder.
  4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.
tomato sevai

Friday, October 13, 2017

Mathri Recipe | How to make Mathri | Diwali Snacks

Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.
Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.
As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.
Check out other Diwali savouries in my blog here:
Mathri Recipe:
yields 15 crackers
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Cuisine: North Indian | Category: Snacks

1 cup All purpose flour
2 tbsp Sooji
2 tbsp Oil
1/2 tsp Carom seeds(ajwain) or cumin seeds
1/2 tsp Black pepper,coarsely ground
Salt,to taste
1/3 cup warm Water,as needed
Oil,to deep fry


  • In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.
  • Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.
  • Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.
  • Heat oil in a thick kadai for deep frying.
  • Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.
  • Remove with a slotted spoon and drain in the colander or kitchen napkin.
  • Once it is cooled completely store them in an air tight container.
Serve them with a spicy pickle for a tea time snack.

  1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
  2. Use warm water and knead it into a tight dough.
  3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
  4. They can be stored until 3-4 weeks if stored in an airtight container.

Wednesday, October 11, 2017

Atta Ladoo | Easy Diwali Sweets

atta ladoo
Atta ladoo recipe with step by step photos.Ladoos are popular sweets for any occasion and there are various ladoo varieties like rava ladoo, moong dal ladoo, minapa sunnunda, boondi ladoo, moti choor ladoo, atta ladoo, besan ladoo, dry fruit ladoo, gond ladoo to name a few.I find the ladoos made out of flour are easy to make compared to the ones like boondi ladoo or moti choor ladoo.I love rava ladoo,motichoor ladoo and moong dal ladoo the most among all the varieties.My mom always adds nicely fried nuts(in ghee)  to the ladoos which adds a nice bite and taste to the ladoo and hence I highly recommend to add the fried nuts for the ladoos though it is optional.You give a try once and let me know how you liked it.
atta ladoo
As Diwali is nearing by I have tried to post few easy and quick recipes for the festival as homemade sweets and savories are always the best compared to the store bought ones.These atta ladoos are quite healthy as it is made out of wheat flour and is an ideal snack for the kids and adults.Though it has good amount of ghee in the recipe it is still a healthy ladoo which one can eat without any guilt.
atta ladoo
Check out other Diwali sweets recipes on my blog:

Here is how to make atta ladoo recipe with step by step photos.

Atta Ladoo Recipe | Wheat flour Laddu:
yields:12 ladoos
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Sweets

1 cup Wheat flour(Atta)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
8-10 Almonds,finely chopped
8-10 Cashew nuts,finely chopped
2-3 tbsp Raisins,optional
3 Cardamoms,seeds removed


  • Grind 1/2 cup + 2tbsp sugar along with cardamom seeds to a fine powder.
  • Dry roast wheat flour on low-medium flame for 8-10 mins until you get a nice aroma from it and the flour starts turning brown in color.Make sure you keep stirring it constantly and not let it burn.
  • Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.Add raisins to it and fry until they swell and remove them and keep aside.
  • Mix together sugar powder and roasted wheat flour and fried nuts and raisins without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
  • Add hot melted ghee to the wheat flour and sugar mixture to it and mix it properly until the ghee is coated properly.If you try to make a laddu it should hold the shape, if it is not add 1-2 tbsp melted ghee and mix it again.
  • Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
  • Once it is cooled completely store it in an air tight container.These can be stored for over a month.
Enjoy it as a dessert or snack.

  • These laddus can be stored for over a month and hence store it in an air-tight container.
  • If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 1-2 tbsp melted ghee to it and mix again and then start making laddus.
  • The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
  • Always roast the wheat flour on low flame until it turns brown and starts getting a nice aroma,do not let it burn.
atta ladoo

Monday, October 9, 2017

Cornflakes Mixture Recipe | Cornflakes Chivda | Easy Diwali Snacks

cornflakes mixture
Cornflakes mixture recipe with step by step photos.Diwali is just around the corner and many would have started the preparation process and cleaning the house for the festival.We have a tradition to give sweets or dry fruits along with diyas/gifts to friends and family.Every year I try to make few sweets and savories as I like to share the homemade sweets and snacks rather than the store bought and there are few exceptions at time when I am pressed for time I buy the ready stuff to share with friends.
cornflakes mixture
Cornflakes mixture is very light and crunchy snack to eat along with a cup of tea.It is a very simple mixture recipe which can be prepared with minimal ingredients available in the pantry.It is a very simple recipe compared to other mixtures or savories as we just need to deep fry all the ingredients separately and mix it with minimal spices at the end.I am posting a simple cornflakes chiwda recipe but one can add various ingredients like poha or sev to make it a bit heavy kind of mixture.Cornflakes consume less oil compared to other mixtures or sev varieties but make sure you use the fresh stock of raw cornflakes(not the cereal variety).
cornflakes mixture
Check out other Diwali savouries in my blog here:
cornflakes chiwda
Here is how to make cornflakes mixture recipe with step by step photos.
Cornflakes Mixture | Cornflakes Chiwda Recipe:

Yields 1 medium box
Prep time:5 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Snacks

2 cups raw Cornflakes
1/3 cup raw Peanuts
1/4 cup Cashew nuts,halved
1/4 cup Fried gram
1/4 cup Raisins
1/4 cup Curry leaves,washed and pat dried
1.5 tsp Red chili powder
3/4 tsp roasted Cumin powder
1/8 tsp Citric acid/Lemon salt
Salt,to taste or Kala namak(black salt)
Oil,to deep fry


  • Keep all the ingredients ready and heat oil in a thick kadai.
  • Once the oil is hot add peanuts and deep fry them until they turn slight red in color and remove them with a slotted spoon and put it in a steel bowl or steel strainer.
  • Repeat the process and fry all the ingredients like cashew nuts,fried gram,curry leaves and corn flakes separately.Every ingredient takes different time to get fried,so make sure you fry each ingredient separately and cornflakes need to be fried in several batches.
  • Finally add raisins and fry until they are plumped up and drain them immediately,do not fry them for long as they will harden or burn.
  • Once all the ingredients are fried put them in a large bowl and add salt,red chili powder, roasted cumin powder and citric acid and mix quickly while the fried ingredients are still hot/warm so that they get blended and coated well with the masalas.
Once it is cooled down store it in an air tight container.

  1. This stays good for 2-3 weeks when stored properly in an air tight container.
  2. You can add the ingredients more or less according to your wish.
  3. You can even add sliced or whole fried almonds or fried poha or sev or bhujia or kara sev to the cornflakes mixture.
  4. You can even add little powdered sugar while mixing the mixture but I do not prefer to add it.
  5. The addition of citric acid is optional but one can even add kala namak(black salt) or chaat masala for different flavor.
  6. If you want to keep the spices simple avoid cumin powder too in the recipe.
  7. Make sure that you always deep fry the cornflakes on medium flame, if it is fried on low flame(or oil is not hot enough) it will consume lot of oil.
cornflakes chiwda

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