Gujarati Matar Kachoris, Green Peas Kachoris

          Gujarati Matar Kachoris, Peas Kachoris has been on my do list for a long time, I have already made and posted the Bengali Kachoris, which are more like stuffed pooris. For today's matar kachoris, we use maida/ all purpose flour for the outer cover and a simple and delicious peas mixture for the filling. When cooked on low heat, these kachoris have a crispy and flaky outer layer and a delicious soft inner filling and taste very good when served with some green chutney or even some tomato sauce..

Kadamba Chutney, Mixed Chutney

          Kadamba Chutney, a chutney using a little of many ingredients, so we can call it as Mixed Chutney. I do this chutney when I have a little of this and that, I have used mint leaves, coriander leaves, carrot, curry leaves, small onions, some coconut and also some peanuts. Making the chutney is simple, we saute the different ingredients, grind them all together and finally do a seasoning with mustard seeds and urad dal. This chutney goes very well with idlis and dosas..

Corn Rava Dosa

          Today's recipe is going to be another dosai or dosa, Corn Rava Dosa. This is an instant dosa, in the sense, the ground batter doesn't need fermentation. I have used Corn Rava or Corn Semolina for making these dosas. The corn semolina is a little coarse, so needs some soaking and grinding to make dosas. The dosas turned out really good and tasted good with a spicy chutney..

Sundakkai Sadam, Turkey Berry Rice

          We don't get sundakkai/ turkey berry in Bangalore, at least, where I stay, so whenever the husband goes to Chennai, this is one of the things that he picks from there. Usually I end up making kuzhambu with it, but this time I wanted to try something different, so decided to make a rice with it. There's nothing fancy to this recipe, I have cooked the turkey berries with some onion, tomato and other spices and to add some taste, I  have also added some boiled peanuts to it. The rice turned out good, serve it with some raitha and potato chips or pappads for a simple and delicious meal..

Palakottai Poricha Kuzhambu, Jackfruit Seeds Gravy

          Jackfruit season is back, at least I am seeing it in Bangalore, but I am yet to buy them. This Palakottai Poricha Kuzhambu, I have done it during the last season, but didn't get a chance to post it then, so now since the season is coming back, I am posting it now. Usually I add jackfruit seeds to sambar, especially along with drumsticks and last year I had also tried out Palakottai Vadai, Palakottai Cutlets and Jackfruit Seeds And Raw Mango Curry. Coming back to today's Kuzhambu, it's very simple and tastes great with rice with a nice flavor of coriander and peppercorns..

Broccoli And Sun Dried Tomato Pasta

          It's been a long time since I posted a pasta recipe on the blog, might be it's been a long time that I have cooked pasta or did the same usual stuff. This time, I had broccoli and sun dried tomatoes with me and I wanted to try out something different, and after searching the web, finally I decided to do this Broccoli And Sun Dried Tomato Pasta. It's basically a simple recipe and it has the usual basic ingredients that we add in a pasta dish, but the way it's added made a difference, the pasta had such a delicious flavor and it tasted really good..

Aloo Paneer Tikkis, Potato Cottage Cheese Patties

          I had some paneer left after doing the usual Palak Paneer, it was a small quantity and not enough to make a dish with it alone, so I decided to add some potatoes with it and make these Aloo Paneer Tikkis, Potato Cottage Cheese Patties. I have also added some fresh methi ( fenugreek ) leaves to add some flavor to the tikkis. Tikkis can either be deep fried or shallow fried, I have shallow fried these tikkis. They turned out super delicious, crispy on the outside and soft on the inside, and tasted great with coriander chutney, you can also serve them with some tomato sauce too..

Kuttu Atta Roti, Buckwheat Flour Roti

          I have heard about buckwheat flour, when staying in the US, but never tried anything with it back then. Then after coming to India, I totally forgot about that flour, then again a couple of years back, I came across recipes with kuttu atta, but didn't know at that time that kuttu atta was buckwheat flour. Kuttu Atta is used for making rotis, puris and sweets during Navrathiri time ( vrat, fasting dishes ), in the northern states of India, in the South we do not use this flour, at least to my knowledge. Buckwheat flour is gluten free and hence these rotis are ideal for people with gluten allergy. But as with gluten free flours, it is very difficult to roll out rotis with it, so we have added some mashed potatoes while making the dough for these rotis. The rotis turned out soft and they would go very well with any kind of spicy curry..

Achari Gobi, Cauliflower With Pickling Spices ( Lucknowi Style )

            I have been seeing these Achari dishes for a long time, but I finally tried this Achari Gobi only now. I wanted to try something new with cauliflower and decided to do this Achari Gobi, after going through so many variations of this dish, I decided to do this Lucknowi Achari Gobi. Basically 'achar' means pickle and Achari Gobi is actually cauliflower ( gobi ) cooked in pickling spices. The pickling spices used here is a mixture of mustard, fennel, fenugreek, cumin and nigella seeds ( also known as kalonji, onion seeds ). The dish is originally cooked in mustard oil, but as usual I have used a mixture of regular oil and mustard oil, Achari Gobi turned out really good and tasted delicious with rotis..

Karuveppilai Dosai, Curry Leaves Dosa

          Whenever I get a good big bunch of curry leaves, I would always want to try out this Karuveppilai Dosai with it, but only now I made it. This is the second time I have made this dosa, the first time, I couldn't take decent pictures, so it didn't make it to the blog. The main ingredients for this dosa are rice and curry leaves, and it's an instant dosa, the batter need not be fermented. The dosa tastes best when served hot and like all instant dosas with rice, the dosa becomes rubbery when it turns cold. This time, I added some aval/poha/rice flakes while making the batter, this improved the texture of the dosa, still it's best to have this dosa when it's fresh and hot and it goes well with coconut, peanut chutneys or even with some tomato thokku..

Radish Chutney, Mullangi ( Mooli ) Chutney

          Today's post on the blog is another side dish to go with idlis and dosas, Radish Chutney. At home, most of the time, radish gets used up in making sambar and in parathas, very rarely I have made anything else with the vegetable. Couple of days back, when I had to make a chutney for dosas, I wanted to try something new and after going through the vegetables in the fridge, I decided to make this Radish ( Mullangi, Mooli ) Chutney. This is also a nice way to sneak in some veggies, it looks and tastes ( to some extent ) like the coconut chutney, so we can have it with idlis, dosas, adais and upmas..

Vegetable Briyani

          Vegetable Briyani, I had made this so many times, but it has made it to the blog only now. Sometimes, I couldn't take pictures, sometimes, the pictures were not good and most importantly, I couldn't get that delicious Briyani flavor which I had got long time back, the main reason for that ( I learned later) is the amount of ghee used in the dish. The ghee gives that rich flavor to the dish, of course for today's dish, I have used a mixture of oil and ghee, but more ghee than oil and I have used a little more than 2 tablespoons of fat on the whole. The dish turned out perfect, and we had it with some cucumber raitha and potato chips for a rich and delicious weekend lunch..