PriyaVijayKitchen: 2018

Wednesday 19 December 2018

madurai kari dosai recipe - chicken keema dosai - dosa recipes - Priyavijaykitchen Recipe 39

Madurai Kari Dosai is one of my favorite favorite dish, that too Simmkkal Konar Kadai kari dosai hmmm yummy ... mouthwatering .... Various versions of kari dosai's are available, here I have given you the recipe using Egg and Chicken gravy.

Usually kari dosai is made using mutton kari but I have tried using chicken it came out very well and tastes too good.

It is not necessarily you need to prepare fresh chicken or mutton gravy always, you can use leftover gravy also, it gives the same taste.

Recipe Overview : Dosa topped with chicken gravy mixture.

Okay let’s move onto the recipe.

gobi paratha - gobi paratha recipe - how to make gobi paratha - Priyavijaykitchen Recipe 38

Here is the Gobi Paratha Recipe also known as cauliflower paratha with detailed recipe video and step-wise instructions. Gobi paratha is a popular North Indian dish especially in Punjab.
gobi paratha - gobi paratha recipe - how to make gobi paratha is a long waiting post ! It is a very simple gobi paratha - spiced cauliflower stuffed inside chapathi. To get perfect gobi paratha make the chapathi dough soft and smooth. Knead it well to make it soft. Use luke warm water. Also apply oil/ghee once it is half cooked. These are little tips that I used to follow !

Recipe Overview: Cauliflower first sauted along with spice powders later stuffed inside chapathi or paratha.

vazhathandu poriyal recipe – banana stem stir fry - valaithandu poriyal - Priyavijaykitchen Recipe 37

Banana stem is known as Vazhai thandu in Tamil are rich in fiber content and has many health benefits. Actually banana plant is an amazing plant as all of its parts are edible. Among that we mostly eat banana fruits compared to banana flower and banana stem and banana leaves are widely used in South India for a various culinary purposes.

Banana plant is the largest herbaceous flowering plant in the world. Hmmm I know your next question would be what is herbaceous plant right? A herbaceous plant (பூண்டுத்தாவரம் ) is a plant that does not have much wood and its stems are green and soft. These plants grow fast and produce flowers and many seeds in a short period of time.

Ahh its going more of botany class right, ok ok lets move on to our section.

Though banana stem is not used world wide, it is more popular in South Indian cuisines. Banana stem, if you look closer you could see outer and inner rings. The edible part is inner ring of the stalk. The outer ring will be hard and rough which are discarded. And even while chopping make sure you remove the fiber thread left on the stem.

Recipe Overview : Banana stem are first boiled and then seasoned and finally topped with coconut & green chili mixture.

Okay let’s move onto the recipe.

prawn masala - prawn curry masala - easy prawn recipes - shrimp masala - shrimp recipes - Priyavijaykitchen Recipe 36

prawn masala - prawn curry masala - prawn recipes - shrimp masala - shrimp recipes

Prawn is one of my favorite sea food and we can make variety of dishes out of it. Here I am sharing Prawn Masala, a simple, delicious dish yet quite easy to prepare as well.

Health Benefits : Most people think prawn has very high cholesterol content. Yes all seafood’s has some cholesterol content but they are low in saturated fat and it also contains essential omega 3 fatty acids which our body does not produce. It is also a good source of protein. So we should not avoid seafood’s just because it has some cholesterol content.

Coming to the recipe , Prawn masala is very easy to prepare just with basic ingredients in your kitchen, yup just with 4 ingredients you can prepare yummy prawn masala to fill your tummy.

Recipe Overview : Prawns gets sauted with onion, tomatoes, ginger garlic paste and homemade masala powder and finally garnished with fresh curry leaves.

Okay let’s move onto the recipe.

mor kuzhambu recipe - more kulambu recipe - mor kulambu recipe - Priyavijaykitchen Recipe 35

Mor Kuzhambu, is one of the most popular recipe in South Indian cuisine. In simple words you can call it as yogurt or curd based curry varieties. This recipe is super easy to prepare, nothing much preparation or any special masala powders you need, just with the basic ingredients we can prepare. I used to prepare this recipe whenever I have excess sour curd in my kitchen or sometimes when bored of sambar and puli kuzhambu's. Usually this recipe is prepared using sour curd only!

Here I have prepared Vendakkai Mor Kuzhambu, you can also use white pumpkin, cucumber, brinjal, vadam, sundakkai vatral, ripe mango, potato etc., Most common veggie used is white pumpkin or ladies finger.

Recipe Overview: Ladies Finger first sauted well then cooked in coconut paste and finally finished off by adding whisked curd.

paruppu peerkangai kootu - ridge gourd curry - ridge gourd recipes - Priyavijaykitchen Recipe 34

Ridge Gourd is also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.

Recipe Overview: Ridge Gourd cooked along with toor dal with added masala powders and finally seasoned with mustard and urad dal.

Idli sambar - tiffin sambar - sambar recipe - Priyavijaykitchen Recipe 33

Idli Sambar or Tiffin Sambar - an easy and best side dish for idli and dosa varieties. My hubby loves sambar the most, so weekly twice or thrice I used to make sambar but each in different style. We can make tiffin sambar in many different ways, here I have given you a very basic idli sambar recipe. In this recipe I have used Toor dal, where as you can use Moong dal as well.

Recipe Overview: Toor dal cooked along with veggies with added masala powders and finally seasoned and garnished with coriander leaves.

Vendakkai Puli Kuzhambu - Ladies Finger Kulambu - Ladies Finger Recipe - Bhindi Recipe - Priyavijaykitchen Recipe 32

Vendakkai Puli Kuzhambu, one of the most common dish in South Indian cuisine. Next to sambar, puli kulambu takes its place. You can make N number of dishes in puli kulambu, Kathirikkai puli kulambu, Vendakkai puli kulambu, Vendthaya puli kulambu, Sundavathal puli kulambu and so on. By saying puli (tamarind) itself makes mouthwatering, as always you can adjust the tanginess as per your taste.

There are certain procedure you must follow for each veggie while cooking, Ladies Finger (Vendakkai) must be sauted well before adding water, in case of Brinjal (Kathirikkai), it must be added after water is heated up (off course not rolling boil but simmering point).

Coming to the recipe Vendakkai puli kulambu, here I have first sauted the veggie then added tamarind water and masala powder.

Recipe Overview: Ladies Finger first sauted well then cooked in tamarind water with added masala powders and finally topped with coconut and coriander leaves.

Mochai Kuzhambu - Field Beans Curry - Priyavijaykitchen Recipe 31

Mochai kuzhambu, is a very easy and simple to make. It is also known as Lima beans or Field beans in English. Mochai is one of the iron and calcium rich beans (check out the health benefits below). In this recipe I have used fresh beans. Since this is a seasonal vegetable, it is available during winter season (from December). If you don’t find fresh ones in the market you can use dried beans as well, however taste differs. Fresh ones are little smaller and greenish while dried beans will be little bigger and yellow in color. This is also called as Butter beans as it has buttery texture. We can make many recipes using this beans variety like Sundal, Puli kuzhambu, Mochai Kootu etc.,

Recipe Overview: Field beans (Mochai) cooked with brinjal and Drumstick with added masala powder and finally topped with coconut and coriander leaves.

Tomato juice Chutney - Tomato Chutney - Thakkali Chutney - Chutney Recipes - Priyavijaykitchen Recipe 30

Tomato Juice Chutney, the name itself is little childish right? Yup it was named by my niece. She love this chutney to the core, she herself named it as juice chutney as we prepare from tomato juice , from then we also called it as juice chutney. Very very simple recipe yet yummy as well. I used to prepare this chutney at least once in a week, usually the very first day when I prepare Idly with the day one batter. This goes well with hot Idly, also you can give this to toddler as well (avoid using chilies). My son also loves this chutney (he won’t spilt often). I tried adding garlic while making puree but that doesn’t taste good, if you want you can add chopped garlic while sautéing onion and chilies.
Recipe Overview: Blended tomatoes seasoned with onion and green chilies.

Homemade Masala Powder - Kuzhambu Masala Powder - Sambar masala powder - Priyavijaykitchen Recipe 29

This homemade Masala powder, I use to call it as “Amma Masal Podi”, since my mom used to prepare and give it to me whenever I am in need of it. This masala powder is a versatile powder which you can use it for almost all curries, gravies and poriyal varieties, even for non-veg recipes as well. Any dish either veg or non-veg cooked using this powder will be outstanding. In simple words I could say, my right hand in my kitchen.

Although making masala powder at home will take time and need more effort, it’s worth taking. Though we get readymade masala powders for all however they add preservatives, chemicals which is not at all good for health. Hence taking effort and preparing masala powder at home is 100 times worth.

The measurements given below is for bulk preparation. The pictures below are taken in my hometown when my mom was preparing masala powder in bulk for me and my 2 sisters. Since my mom stays in a very dry place Sivakasi it will be easy for her to sundry the ingredient, making this as an excuse and getting escape from preparing it.

Since most of us live in apartments we don’t find space to sundry the ingredients, so in this post I will be listing out the measurements for small quantities as well.

My mom used to specify the measurements in terms of how much Red chilies we use. Here we have used ½ kg of Red chilies. This will yield masala powder which will last long for around 6 months for a family of 4 members.

Note : If you sundry the ingredients properly then the powder will last long for more than 6 months if not may be around 2 months.

Mochai Kootu - Field Beans Curry - Priyavijaykitchen Recipe 28

Mochai kootu, is a very easy and simple dish to make. It is also known as Lima beans or Field beans in English. Mochai is one of the iron and calcium rich beans (check out the health benefits below). In this recipe I have used fresh beans. Since this is a seasonal vegetable, it is available during winter season (from December). If you don’t find fresh ones in the market you can use dried beans as well, however taste differs. Fresh ones are little smaller and greenish while dried beans will be little bigger and yellow in color. This is also called as Butter beans as it has buttery texture. We can make many recipes using this beans variety like Sundal, Puli kuzhambu, Mochai Kootu etc.,

Recipe Overview: Field beans (Mochai) are first seasoned with flavored spices then cooked in the coconut masala and finally topped with a spoon of gingerly oil.

Lets move on to the recipe.....

Ayirai Meen Kuzhambu - Ayirai Fish Curry - Ayirai Fish Kuzhambu - Fish Recipes - Priyavijaykitchen Recipe 27

Ayirai Meen Kuzhambu

Ayirai meen in Tamil is called as Indian spiny loach in English. This fish is famous in southern part of Tamil Nadu especially in Madurai.

It is a tiny live fish, which has high nutritional and medicinal value. Rich in calcium, as it consumed as a whole where bones are not discarded unlike we do for other fish.

It is a fresh water fish available in rivers, lakes and ponds. So it has less saline in their body. This fish has high demand, hence very high commercial value and its price is usually priced between Rs. 1200 to Rs. 1500 per kg.

Also I read an article in 'The Hindu', says Ayirai meen would soon be recognized as a state fish of Tamil Nadu.

Among all fish varieties, I love to eat this fish a lot. May be because of its taste and flavor the kuzhambu has after cooking. Whenever I go to my hometown (Sivakasi) mom used to prepare Ayirai meen kuzhambu at least once/twice in the vacation. As it has very high demand mom used to prebook it before our arrival. Moms are always sweet rightJ.

Who will not like this mouthwatering dish to eat? I guess, most of the non-vegetarian I will like it. Whoever tasted this dish at-least once definitely next time they will be tempted to eat. With no more further delay let’s jump into the preparation process.

Ragi Semiya - Ragi Vermicelli Upma - Ragi Recipes - Upma Recipes - Priyavijaykitchen Recipe 26

Keeri Muttai - Egg Masala Recipe - Egg Recipes - Priyavijaykitchen Recipe 25

Cauliflower Poriyal - Cauliflower fry - Cauliflower recipes - Priyavijaykitchen Recipe 24

Vengaya Pachadi - Onion Chilli Pachadi - Onion Recipes - Priyavijaykitchen Recipe 23

Vengaya Pachadi - Onion Chilli Pachadi

Vengaya Pachadi, my favorite dish. Whenever my mom prepares , it will be mouth watering for each one in my family. No special ingredients just with basic ingredients we can prepare this pachadi. In most of the kalyana veettu sapadula (marriage function) this pachadi reserves it own place. This pachadi gives you three unique tastes (Hot, Sweet & Sour) to your taste buds.

Recipe Overview : Shallots and Green Chillies nicely sauted and cooked in tamarind pulb and finally added jaggery to give sweetness to the dish.

Lets move on to the recipe ...

Mannerral Varuval - Manneral Fry - Suvarotti Recipe - Suvarotti Fry - Goat Spleen stir fry - Priyavijaykitchen Recipe 22

Manneral also called as Suvaroti (Goat Spleen) is popular among Tamilans. When cooked it looks similar to Eral (Goat Liver) but it tastes completely different. During my school days my mom used to force me to take this dish. But now I like the dish very much compared to Eral (Goat Liver).

Health Benefits - Goat Spleen in English, Manneral or Suvaroti in Tamil is rich in zinc which helps in improving immunity and hormonal function. Also rich in omega 3 fatty acids and proteins.

Recipe Overview - Manneral (Goat Spleen) sauted along with shallots and green chillies with masala powder and pepper/cumin powder.

It is very very simple Non-Veg recipe to make with handy ingredients. Generally cooking time for Non-Veg dishes are comparatively less with cooking Veg dishes. Manneral get cooked faster and also easy to cook.

I must talk about the cleaning process and making into pieces. You must first clean it as a whole before making pieces. Ahhh.. I feel very challenging to make it into pieces without wasting. Use very sharp knife to cut it. To make your job easier its better to cut it from the shop itself. Okay talked lot about the dish now let’s move onto recipe ....

Bisiblebath - Sambar Rice - Bisi bele bath recipe - Priyavijaykitchen Recipe 21

Bisibelebath is one of the traditional popular dish in Karnataka. It is a rice based dish with all veggies added and with spicy masala powder. In Kannada, bisi means hot, bēle means lentil, and bhāt means a dish made of rice. First I tasted this bisibelebath when I was working in Infosys. I am much impressed with the name itself. Most of the time if I opt for an one pot meal I go for bisibelebath. Usually it is served hot with kara boondi and a masala papadum. I described about the taste to my mom and she guessed it must be sambar sadam. Yes in Tamilnadu people call it as Sambar sadam, may be because it is prepared using rice, dal and veggies. However it is not the same, the special highlight is the bisibelebath powder we add during preparation.

I must talk about Bisibelebath powder which gives the unique taste to the dish compared to Sambar sadam. Traditional bisibelebath powder is prepared using spices including nutmeg, kus kus and Byadagi Chillies ( a kind of chilli not soo hot , looks like kashmiri chilli). Proper Traditional Bisibelebath recipe includes more than 30 ingredients. However here I have prepared with basic ingredients.

Recipe Overview: Rice and dal nicely blended with veggies flavoured with freshly prepared spicy masala powder. Veggies used : Carrot, Potato, Beans, Peas & Capsicum.

Lets move onto the recipe...

Bisibelebath Powder

Bisibelebath masala powder is added in the preparation of bisibelebath recipe (one pot meal). Freshly prepared masala powder gives best flavour and nice aroma to the dish. If you have time constraints you can also use ready-made masala powder as well. MTR brand is good for bisibelebath masala powder.

I have tasted bisibelebath in MTR restaurants in Bangalore. Though I couldn't bring the same taste I tried my best to get the traditional touch using home made bisibelebath powder.

Bisibelebath powder is a mixture of spices, red chilies, coriander seeds, coconut etc., In traditional method they use Byadagi Chillies and Gundur Chillies. Byadagi Chillies are one kind Chillies which is less spicy yet gives nice color and aroma. Gundur Chillies are very hot and spicy. Coming to coconut, if you are preparing masala powder for a week or so then freshly grated coconut can be used. However if you are preparing in a bulk amount its better to use dry coconut. Here I have prepared in small quantity only so I have used fresh coconut.

Recipe Overview: The main ingredients red chilies and coconut are dry roasted continuing dry roast all other ingredients then grind it to fine powder.

Now let’s start ....

Pepper Chicken - Kohli Milagu Varuval - Chicken pepperfry - Chicken Recipes - Priyavijaykitchen Recipe 19

Ladies Finger Stir Fry - Vendakkai Poriyal - Priyavijaykitchen Recipe 18

Ladies Finger Stir Fry - Vendakkai Poriyal - lady finger recipe

Brinjal Gothsu - Kathirikkai Kochi - Kathirikkai Gothsu - Brinjal Recipes

Carrot Stir Fry - Carrot Poriyal -- Carrot Recipe - Priyavijaykitchen Recipe 16

Vazhakkai Fry - Raw Banana Fry - Vazhakkai Podimas - Plantain Stir Fry - Priyavijaykitchen Recipe 15

Valakkai also called Raw banana or Plantains. Plaintains helps in brain boosting and immune building. Also rich in potassium and fiber. Many variety of dishes especially dry and stir fry dishes can be made using Valakkai. In this recipe I have prepared Valakkai Puttu. ‘Puttu’ is one of the popular dish in Kerala, prepared by streaming rice flour. Similarly here we stream the veggie first then finally season it and serve.

Valakkai Puttu is very simple, easy & quick recipe to prepare. Compared to other Valakkai dishes I like Puttu the most. Lets start to prepare!

Mutton Pepperfry – Mutton Milagu Varuval – Mutton Pepper Gravy - Mutton Recipe - Priyavijaykitchen Recipe 14

Mutton Pepper fry, the name of the recipe itself makes us mouth watery! I have prepared this dish using shallots, masala powder, red chili, ginger, garlic and with pepper corns. As you all know, all these ingredients increases the spice level of the dish. Yup it will be very spicy dish! This recipe is super easy to make, no need to prepare any masala paste, no ginger garlic paste. Just with shallots and masala powders you will have great taste. Okay let's move on to the recipe...

Avaraikkai Kootu - Indian Broad beans gravy - Avaraikkai Recipes Priyavijaykitchen Recipe 13

Avaraikkai (Indian Broad beans) is one of my favorite side dish. During my school days I used to ask my mom to pack my tiffin box with this gravy for atleast twice a week. Moreover I like the way this gravy was prepared in kalyana veedu (marriage functions) . Will soon post the recipe for the same. Coming to health benefits, Avaraikkai (Indian Broad beans) is rich in fiber thus helps in reducing bad cholesterol and also prevents constipation.