A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Navratri is incomplete without this delicious sundal/legume stir-fry prepared with garbanzo beans / Vellai Kondakadalai as we say in Tamil spiced up with coriander and red chili powder. Here comes my version of the garbanzo beans sundal with step-wise pictures – the king of all sundals, IMO. :-)
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A rich and creamy vegan kheer for this festive season with mixed nuts! Yes, you read it right – a creamy vegan kheer. Check out the delicious mixed nuts kheer recipe with the goodness of cashews, almonds, and pistachios with a detailed video.
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A nutritious sweet stir-fry made with green mung beans and jaggery. A perfect sweet neivediyam/offering for any festive occasion. Check out how to prepare this sweet green gram sundal / patchai payaru inippu sundal in both instant pot and stove-top open pot method with step-wise pictures.
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The festival season is about to begin. Yes, Navaratri is right around the corner, so before posting all the sundal recipes, I thought of sharing more about the Navratri festival, how we celebrate and also about the Golu or Kolu.
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Thavala Vadai – A festive special fried food prepared with mixed lentils, rice and with coconut but without any onion or garlic. Honestly, we don’t need any occasion to make this recipe. Crispy on the outside and soft inside, this vadai an anytime perfect recipe. Today I am happy to share my mom’s Thavala vadai recipe. Read further to check the detailed recipe with stepwise pictures. Jump to Recipe
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Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)
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I am wishing you all a very happy and a prosperous new year. Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.
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As karthigai deepam is right around the corner, I thought of sharing some of the neivediyam (offering to God) or prasadam recipes. Last year I posted the Pori Urundai recipe and I explained about the festival in the same post. Today I am going to share one of the simplest neivediyam. It’s the kadalai paruppu or the channa dal or the Bengal gram dal sundal. Sundal is nothing but legume stir fry. Sundals are not meant only for Navratri, be it any festival, sundals are one of the easiest recipes to prepare.
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I am wishing a Happy Navratri / Vijaya Dasami/ Durga Puja to all my friends. Today I am presenting a low calorie healthy kheer or Payasam or pudding. I can hear you asking, how can a kheer; a sweet recipe can be healthy and low calorie? What if it’s prepared with quinoa and without any sugar? Here comes my Quinoa Kheer prepared with Truvia® Nectar
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I wish a very Happy Navratri to all my readers. I cannot skip from posting a sundal recipe during Navratri time. Today I am sharing a semi-homemade sundal recipe prepared with canned beans. Here comes the tri color and tri beans (Red Kidney beans, Cannellini beans, Black beans) sundal that can be prepared in a jiffy especially during weekdays as there is no soaking and pressure cooking involved. And oh yeah, if you forget to soak the beans for sundal, this is your best bet. This is such a healthy and protein rich snack that can be prepared all year round irrespective of the festivities.
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I mentioned last week that I will be posting thanksgiving recipes and why suddenly Moong dal khichuri? I am participating in all 4 weeks of this three day blogging marathon. So here I am with variety rice. So next three days starting from today I will be posting rice recipes and will be ending my Thanksgiving meal ideas with a dessert on Friday.
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This recipe was sitting in my drafts for the past one week. We usually prepare this sweet for Saraswathi Poojai and wanted to post before that. Why I didn’t post then? Err. It’s because of the name. In Tamil we say சீயம் but in English when I was looking for the correct spelling, I got so confused. My Tamil Quill Pad would have cried for sure as I was trying out all the possible spelling combinations and finally gave up and decided to use all possible ones. That’s why my recipe title is like that.
It is yet another two in one recipe. All you need is half cup of idly/dosa batter and coconut jaggery pooranam for the filling and of course oil for frying. I have written a separate post about this idly dosa batter so not going to talk about that again. But coming to the filling, you can try various combinations here – Coconut filling, Ellu/sesame seeds filling, coconut and channa dhal filling. The key thing here is that these fillings should be thick/semi-hard in consistency so that you can make small balls out of it. Make sure that these balls are hard enough so that it doesn’t break while dipping them in the batter.
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I always love quick and easy recipes, of course not compromising the taste though. So does everyone right? That’s the big motivation behind the Prep Once and Serve Twice series that I did for IMC. I always think, if a recipe/dish can be used in multiple ways. Again the credit goes to my mom for this kind of thought process. I need to post couple of her trademark recipes. Stay tuned for those but today’s recipe is going to be Prep once Serve Twice concept recipe or two in one recipe. By this time you might have guessed what it is from the recipe name – Adai batter Vadai.
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Yay !!! Navratri Started. One of my favorite festival and I am looking forward for 10 days of fun and of course food. This time I kept my 5 step golu. (No more space constraints). I think I can attend garba this year. I missed last year, hopefully I can make it up this year. Here is my Golu. Starting the navratri festival with sweet kheer with moong dhal. As no moon day (amavasya) started this evening I kept my kalasam and my marapaichi bommai and that’s it my navratri began . This is what we did for neivediyam/prasadam today.
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Today I am sharing one of my favorite sundal recipe. It is the Manga – Thenga Pattani Sundal or Peas Sundal with raw mango and grated coconut. This sundal is a blend of all flavors. I prepared it with frozen peas, so no soaking no pressure cooking. If you forget to soak legumes or if time is pressing, this sundal is the best bet.
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Navratri always calls for different varieties of sundal. Earlier I posted a sweet sundal, and now it’s the time for savory one and that too with my favorite bean – black eyed peas. I know garbanzo beans is the king of all sundals, but before posting that I would like to post my personal favorite. This is called as Karamani Sundal in Tamil.
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Kollu or Horsegram is one among the healthy grains / lentils family. As I mentioned in my rasam post it is very common ingredient in my native place. Kollu chutney / Thuvaiyal, Rasam, this sundal and just roasted kollu are very common recipes. Basically whenever I prepare kollu rasam, I make this sundal and vice versa. For the rasam you need just a handful of boiled horse gram but at least 2 cups of boiled horse gram water. So I always soak more horse gram and prepare these two recipes together.
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Today I am going to share a paayasam/payasam or kheer recipe. It is one of the easy and quick paayasam to make. It just takes half an hour to prepare this, yummy paayasam. I make this on any festive days, especially if it falls on a weekday.
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