Saturday, December 3, 2016

SambaJee Recipe | Instant Sambar Recipe |Gluten Free and Vegan Recipe | 10 minute Sambar Recipe by Masterchefmom

Instant Sambar Recipe

Hi Supermoms,

Another quick side dish recipe from my kitchen to yours. This sambar- baaji ( SambaJee) can be made in flat 10 minutes and is simply so delicious. As I had added potato it took me 15 minutes to cook, but if you are using only tomatoes or tomatoes and onions, it will take just 10 minutes from your Kitchen to your dining table.

Without further delay, let me share the recipe with you all. I had made this recipe on my Snapchat and received so much of appreciation from you all. Thanks a lot.  On request from readers, I am updating the detailed recipe on my blog too.

SambaJee Recipe | Instant Sambar Recipe:

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel : Use a wide kadai/pan 

Ingredients :

1 large tomato ( finely chopped)
1 potato or onion ( optional)
1 tablespoon sambar powder
1/8 teaspoon turmeric powder
1 teaspoon chick pea flour/ Gram Flour/Besan ( mixed with 2 tablespoons of water)
pinch of asafoetida
juice of a lemon
3 cups of water ( adjust )
salt to taste

For tempering :

2 teaspoons sesame oil
1/2 teaspoon mustard seeds
1/4 teaspoon methi seeds
1 sprig curry leaves 

For garnish ( optional) :

few coriander leaves ( finely chopped)

Method : 

1. Heat a pan with sesame oil and temper with the ingredients given.
2. Add the tomatoes, turmeric powder, salt and cook till the tomatoes become mushy. Takes one to two minutes.
Note : If you are adding potatoes, then add 1 cup of water , cover and cook for 2-3 minutes.
3. Now add 1 cup of water and the besan mixture .
4. Allow it to cook for 3-5 minutes over low flame.
5. The gravy thickens very fast, so have a watchful eye and add more water to get the right consistency.
Note: Adjust water quantity depending upon the consistency you prefer.
6. Before switching off add a pinch of asafoetida.
7. Switch off and add the lemon juice.

Your delicious Instant Sambar without using tamarind or toor dal. I served it along with Ven Pongal

Instant Sambar Recipe

Happy Cooking !

With love,

Masterchefmom












Sambar Onion Fry | Shallot Stir Fry | Healing Recipe


Sambar Onion Fry

Hi Supermoms,

I have been wanting to share this healing, healthy recipe that I learnt from my mother that will be helpful to many of you . Been postponing it as I always forget to take a good picture to post here. Earlier I had shared my Arisi Kanji / Rice porridge recipe for stomach bug.  I am sure you will agree that there will be some days when you suffer from lack of appetite or acidity. Here is a home remedy that my mother always makes and I follow the recipe diligently . A healing recipe that can be made within a few minutes. Do you know that Shallots has numerous health benefits. They are anti- inflammatory and have lots of anti oxidants. Including shallots in our daily diet is highly beneficial for good health. Similarly Ghee/clarified butter is an ayurvedic medicine. 

Peeling of the shallots will take more time than cooking the shallots.

For those who find peeling the sambar onion/shallots very tedious, here is a useful tip. Boil 2 cups of water and then add the shallots to it. Switch off and immediately, drain the boiling water. Pour cold water/tap water over the onions and you will find it easy to peel the shallots.

Sambar Onion Fry :

Preparation time : 10 minutes
Cooking time : 2-3 minutes
Serves : 3-4
1 cup = 250 ml cup

Ingredients :

20 Sambar Onions / Shallots ( peeled and halved )
1 tablespoon ghee 
salt to taste

Method :

1. Heat a small pan with ghee.
2. Add the shallots , salt and fry them till they turn transparent and switch off .

How to eat :

1. Add a ladle of hot rice to your place.
2. Pour a portion of the fried shallot directly on top of the rice . ( You will hear a sizzling sound)
3.Similarly serve the other portions also.  
4. Mix the shallots with the rice and enjoy.

You will like this taste. 

Sambar Onion Fry

Happy Cooking !

With love,

Masterchefmom






Friday, December 2, 2016

Quick Sambar | Pasipayaru Sambar | Moong Dal Sambar | Gluten Free and Vegan Recipe


Moong Dal Sambar

Hi Supermoms,

As promised, here is my next sambar recipe. Though all my sambar recipes can be made quickly, this one is super quick as I make it in my pressure cooker. The Pasipayaru/ moong dal ( husked and split green gram) cooks really fast.  I cook it along with the vegetables and the tamarind juice in a pressure cooker . However, you can boil the  moong dal separately and make this sambar comfortably in a kadai/wok or a wide pan. You can use any vegetables of your choice to make this sambar. I used cucumbers as I had them in plenty. You can make this sambar with white pumpkin/Ash Gourd, sambar onions, red onions  or radish too. It will taste so delicious . 

The sambar can be enjoyed along with rice as well as a side dish for any South Indian Tiffin. 

quick sambar


Quick Sambar | Pasipayaru Sambar :

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1/2 cup moong dal/pasipayaru/payatham paruppu
250 gms Ashgourd/white pumpkin ( peeled and cubed)
2 tomatoes ( chopped)
gooseberry size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1 tablespoon sambar powder ( adjust)
1/4 teaspoon turmeric powder
salt to taste

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1/4 teaspoon methi/fenugreek seeds
pinch of asafoetida
1 sprig curry leaves

For garnish :

finely chopped coriander leaves

Method :

1. Heat a pan/pressure pan with sesame oil and temper with ingredients given.
2. Add the tomatoes and ash gourd  , add turmeric, salt  and saute' them for 2-3 minutes .

3. Now add the extracted tamarind juice , sambar powder , moong dal( uncooked) and mix well.

4. Adjust the water quantity ( add approximately 1 cup of water) and pressure cook the sambar for upto 3 whistles and switch off.
5. Once the pressure releases, open the pressure cooker and using a hand whisk ( I use my wooden Mathu) whisk the dal carefully  without mashing the ash gourd.

6. Garnish with coriander leaves .

Your steaming hot sambar is ready to be served !!!

Pasipayaru sambar



Important Note :
If you are boiling the moong dal separately and adding it to the sambar, then allow the tamarind juice to cook for 2-3 minutes, add the cooked moong dal, adjust water and simmer for 7-8 minutes or until the ash gourd is well cooked. 


Happy Cooking !

With love,

Masterchefmom








Pottukadalai Chutney | Roasted Gram Chutney | Quick and Easy Side dish for South Indian Tiffin| Gluten Free and Vegan Recipe

Pottukadalai Chutney

Hi Supermoms,

Chutneys and Chutney Podi Recipes always come handy when you want to make a quick side dish for your tiffin . Pottukadalai Chutney/Roasted Gram Chutney is a simple chutney with even simpler ingredients and can be made within 10 minutes.  I make this chutney very often and do add herbs like coriander leaves/curry leaves/ mint leaves while grinding the roasted gram to give the chutney a different flavour. Also, if I have coconut in stock, I do add a small quantity of the same. Again adding green chillies or dry red chillies is completely upto your liking. The same applies to adding garlic and tamarind. 

So a very versatile chutney which tastes great which ever way you make it. I had made this chutney today as a side dish to the Bread Dosai and it was so good. 

Pottukadalai Chutney | Roasted Gram Chutney:

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup
Special Equipment : Mixer/food processor

Ingredients :

1/2 cup Pottukadalai/Roasted Gram 
3 dry red chillies ( I used the guntur variety)
1 garlic clove ( chopped, optional)
marble size tamarind
1/2 cup water ( adjust)
salt to taste

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds/jeera ( optional)
1 sprig curry leaves ( roughly torn)

Method :

1. In a mixer add the roasted gram, chillies, garlic, tamarind and soak in water for 5-7 minutes.
2. Grind it to a smooth paste, adding water little at a time. You can adjust water according to the chutney consistency you prefer.
3. Add salt and mix well.
4. Heat a small pan with oil and temper with the ingredients given 'for tempering' and pour it over the chutney.

Your simple, healthy and yummy chutney is ready in minutes. 


Pottukadalai Chutney | Roasted Gram Chutney

Happy Cooking !

With love,

Masterchefmom


Bread Dosai | How to make Bread Dosa | Instant Dosa Recipe


Hi Supermoms,

Today I am sharing another easy instant dosai recipe using bread. I know many of you like Instant Dosa Recipes as it is really handy especially on days when we run out of vegetables or are in no mood to cook elaborate meals. The same situation at home today and I made this dosa using bread slices and it turned out so crisp at the same time yummy. 

I did not add any vegetables or spices to the dosa. Just made a spicy 'Pottukadalai Chutney'( Roasted Gram Chutney) to go along with it and it was so delicious. 

Without further delay, let me give you the recipe details.

Bread Dosai:

Preparation time : 15 minutes
Cooking time : 1-2 minutes per dosai
Makes : 10 dosas
1 cup = 250 ml cup
Special Equipments/Vessel : Mixer /Food processor , tava /skillet 

Ingredients :

4 bread slices ( I used white bread)
1/4 cup rice flour 
1 tablespoon rava/semolina/cream of wheat
1 tablespoon curd
1/2 teaspoon peppercorns ( coarsely crushed)
1/2 teaspoon cumin seeds /jeera ( coarsely crushed)
1 green chilli ( finely chopped)
2 teaspoons sesame oil ( for drizzling)
1 and 1/2 cup water ( adjust)
salt to taste



Method :

1. In a mixer /food processor , tear and add the bread slices, rice flour , curd and grind it to a fine batter adding water little at a time.
2. Transfer it to a vessel, add rava, green chilli, peppercorns , cumin seeds,  salt and adjust the water quantity so that the batter is neither too thick or too thin. 

3. Allow it to rest for 15 minutes.

Chef tips: You can make this dosa in 2 ways :
A.  Make the batter  thick so that you can pour a ladle of batter in the centre of the tava and spread it in a circular motion like a regular dosa.
B. Make a slightly thinner batter and pour the batter around the tava so that it spreads by itself like the Visiri Dosai ( Refer this recipe for stepwise pictures and tips)

4. Heat a tava and when it is screamed hot, pour the batter around the tava till all the gaps are filled.

5. Once the dosai starts to crisp, you can fold the dosai and serve .

Note : No need to flip and cook the dosai.

Serve the dosai hot with your choice of sambar and chutney.


Happy Cooking !

With love,

Masterchefmom











Upma Pesarattu | MLA Pesarattu | Speciality Dosai Recipe from Andhra Pradesh | Gluten Free and Vegan Recipe |


MLA Pesarattu

Hi Supermoms,

This 'Attu' meaning crepe/dosai is a popular dish through out India. Pesarattu is made from the batter of green moong beans ( whole) soaked and ground along with spices like green chillies and ginger. Some even like to add grated coconut while grinding the batter to increase the taste of the dosai . Stuffing 'home style' onion rava upma inside the pesarattu and serving it was first started in the MLA Canteen ( which served food for the MLA's) and so this Upma Pesarattu is also known as MLA Pesarattu. It is a complete meal by itself and is usually served with the spicy Allam Pachadi ( ginger chutney).

In addition to the regular Pesarattu batter, I added a handful of Bathua greens ( you can also add spinach, raw) to give the pesarattu more vibrant green colour as well as increase the nutritional value of the dosai. 

Upma Pesarattu | MLA Pesarattu :

Preparation time : 3 hours 
Cooking time : 20 minutes
Serves : 4-6
Special Equipment/vessel : tawa/skillet , kadai/wok
1 cup =250 ml

Ingredients :

4 cups Pesarattu batter
1 cup  spinach leaves ( fresh ) ( washed and chopped)
1 tablespoon sesame oil

For upma :

2 cups Rava upma ( add finely chopped onions while making the upma )

Method :

1. Heat a tawa and pour and spread the pesarattu batter just like making the regular dosa.
2. Drizzle oil on the sides of the dosa and flip and cook so that they are done on both sides.
3. Place a ladle ful of upma on the pesarattu just before removing it from the tawa, fold the pesarattu and serve hot.

Delicious, wholesome Pesarattu is ready to be served. I served it Allam pachadi.  Yummy !!

Upma Pesarattu

Happy Cooking !

With love,

Masterchefmom




Thursday, December 1, 2016

Achari Aloo | How to make Achari Aloo | Spicy Potato Roast Recipe | Gluten Free and Vegan

Achari Aloo

Hi Supermoms, 

'Achar' means pickle and since the potatoes are well roasted in pickle spices, the dish is aptly named ' Achari Aloo'. Potatoes are very popular with all age groups and I have family and  friends who would hug me for making this dish.  Simple and delicious !

You can make it as a starter/stand alone dish or can roll them inside rotis/chapathis/naan. I have earlier shared the Achari Aloo Tacos recipe ( refer to the recipe for step wise pictures) and on popular demand from my readers, I am posting this recipe separately as it will be easier to search this recipe from my blog.


Achari Aloo :

Preparation time : 5 minutes
Cooking time : 25- 30 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel : Use an iron kadai/pan to make the potatoes for maximum taste and texture. 

Ingredients :

4 large potatoes ( cubed with  skin)
1/4 teaspoon turmeric powder
3 teaspoons kashmiri chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder/dhania powder
1/4 teaspoon garlic powder
salt to taste

For tempering :

3 tablespoons oil ( mustard or sesame)
1/4 teaspoon mustard seeds
1/4 teaspoon saunf/fennel seeds
1/4 teaspoon ajwain/ carom seeds

For garnish : 

Finely chopped cilantro/coriander leaves or mint leaves
2 lemons ( sliced and serve along with potatoes)


Method:

1. Heat a kadai/wok with oil and temper with ingredients given under 'tempering'.
2. Add the washed and cubed potatoes.
3. Now add the turmeric powder, chilli powder, coriander powder, cumin powder, garlic powder and salt.
4. Stir well to coat the potatoes with the masalas.
5. Let the potatoes cook and get roasted over low flame for 15-20 minutes, stirring occasionally .
6. Switch off.

Your delicious Achari Aloo is ready !!


Achari Aloo

Looking for another potato starter ? Try my Honey Chilli Potatoes Recipe.

Happy Cooking !

With love,

Masterchefmom

Blue Cheese Walnut Toast | Quick Snack Recipe | After School Snack Recipe


Blue Cheese Walnut Toast



Hi Supermoms,

Often, making after school snacks can be challenging for young mothers. A light , yet tasty snack is always the first choice. If such a snack can be made within 10 minutes, is'nt it great ? 

This toast is different from the regular cheese toast and is healthier as we are adding walnuts.   Walnuts are rich in Vitamin E and other anti oxidants and a handful of nuts a day is highly recommended for good health.  Whether you are serving it as a  starter to any party or as a after school snack, the Blue Cheese Walnut Toast is just delicious. 

You can use any bread of your choice. Also, if blue cheese is not  available , you can easily substitute it with mozarella chesse or cheddar cheese. Crisp on the outside and soft cheesy inside, this toast is a must try . I have used the conventional oven to bake these toasts, but it turns out yummy even when toasted over the pan using the gas stove.  If you are using a gas stove, then toast the walnuts till lightly roasted. You can toast the bread with butter and add the cheese on one side of the hot bread so that the cheese will melt faster. You can cover with a large lid for one minute to speed up the cooking. Add the herbs of your choice and you can also add other dry fruits like cashewnuts, pecans, almonds etc., You can even cut the bread in different shapes ( if using normal bread loaf) to make it more fun and attractive.


Blue Cheese Walnut Toast :

Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

10 bread slices /baguette ( sliced)
2 tablespoons butter 
1/2 cup blue cheese ( grated)
 10 walnuts ( coarsely ground)
10 basil leaves ( finely chopped)
2-3 peppercorns ( freshly powdered using mortar and pestle)
salt to taste

For garnish :

1/4 cup cheese ( grated)

Method :

1. Mix the butter and cheese in a bowl.
2. Add the chopped basil leaves, peppercorns, salt ( adjust) and mix again.
3. Spread this mixture over the bread generously.
4. Sprinkle the walnuts and cheese.
5. Pre heat the oven at 350 degrees C for 5 minutes.
6. Line a baking tray with butter paper.
7. Place the prepared bread slices on the butter paper.
8. Bake the bread slices at 350 degrees C for 10 minutes.

Blue Cheese Walnut Toast


Your delicious toast is ready to be served. 

Click here , for more After School Snack Recipes.

Happy Cooking !

With love,

Masterchefmom



Wednesday, November 30, 2016

Kanchipuram Idli | Kancheepuram Koil Idli | Traditional Idli Recipe from Kanchipuram

Kanchipuram Idli


Hi Supermoms,


'Kanchipuram/Kancheepuram' is a Holy town in Tamilnadu. It  is famous for three things - the silk sarees, goddess Kamakshi and Adi Sankarachariya's Kanchi Mutt. Well, it is also famous for one more thing - The Kanchipuram Idli. This type of Idli was first made in the Kanchi Varadaraja Perumal Temple and has only grown in popularity ever since. 

Like many South Indians, I have also grown up relishing this idli from childhood. We enjoy pongal at home and this idli has all the ingredients that go into a pongal. Though the grinding and fermenting process of making this idli is similar to the regular idli, what gives the distinct variation is the pepper, cumin and dry ginger powder that is added to the batter. Also, the proportion of the urad dal to rice is different compared to the regular idli batter.

This idli is distributed as prasadam/prashad/offering  in the temple and is prepared only with raw rice. But if you are making it at home for tiffin, you can always substitute boiled rice instead of raw rice or a equal measure of both. Also, the urad dal proportion can be adjusted depending upon the variety of urad dal you use. 

A well fermented batter is the key to great tasting idlis. Also, using the mandarai illai/ poor man's orchid leaves ( dry) as the covering layer and steaming the idlis in them gives the idlis their authentic taste. I have used a stainless steel ( cylindrical) tumber , lined it with mandarai leaves to steam the idlis. Poured batter till 1/4 th height of the tumbler and steamed them. You can use a bamboo steamer to steam these idlis. They are even more flavourful. 

Recipe adapted from here.

Kanchipuram Idli | Kancheepuram Koil Idli :

Preparation time: 10-12 hours ( including fermenting time)
Cooking time : 20 minutes 
Serves : 4-6 
1 cup = 250 ml cup
Special Vessel : Stone grinder for grinding the batter . If using a mixie/mixer then you have to beat the urad dal batter using your hands till they are light and fluffy. 

Ingredients :

3 cups raw rice ( ponni or sona masuri)
1 cup urad dal/ husked and split black gram)
1 teaspoon methi/fenugreek seeds
rock salt ( to taste)
1 tablespoon sesame oil

For the spice :

2 teaspoons peppercorn/milagu ( coarsely ground)
2 teaspoons cumin seeds/jeera( coarsely ground)
2 teaspoons dry ginger powder/sukku podi /saunth
1 sprig curry leaves 
large pinch asafoetida
2 teaspoons ghee/clarified butter ( skip if vegan)

Method :

1. Wash rice three to four times and soak it in water for 3 hours.
2. Mix  urad dal and methi seeds together , wash them three to four times and soak them inadequate water for 3 hours.
Chef tip: Always use a large vessel to soak ingredients as they need adequate space to swell up. 
3. After the soaking time, first grind urad dal till it is soft, white and fluffy. This will take at least 45 minutes grinding in a stone grinder.
4. Once the urad dal is ground, transfer it to a large container .
5. In the same grinder, add the soaked rice and grind it to a coarse batter ( The consistency of batter is the same as the regular idli batter)
Chef tip : To save time, now a days, I grind the rice in a mixie when the urad batter is still grinding in the stone grinder. You can try it too. 
6. Transfer the ground rice batter to the same vessel and add rock salt and sesame oil .
7. Mix well using your hands so that the salt and oil mix well.
8. Leave it to ferment for at least 8 hours. 
9. Once the batter is well fermented, add the peppercorns, jeera, dry ginger powder, ghee and curry leaves. 
10. Mix well.

To make idli :

1. You can either grease the idli plates with oil, pour the batter in the plates and steam them as regular idlis. 

OR





1. Line a tumbler or a plate ( with 1 " depth with mandarai leaves), pour the batter and steam them till a fork inserted in the middle of the idli, comes out clean.

You can serve the idlis with your choice of chutneys and sambar . I served it with my version of Kadappa - another delicious side dish for idli and dosai.

Kanchipuram Idli

Happy Cooking !

With love,

Masterchefmom







Monday, November 28, 2016

Sambar Recipe | Instant Sambar Recipe | Quick Sambar | Easy Recipe | Vegan and Gluten Free

Sambar Recipe | Instant Sambar Recipe

Hi Supermoms,

In a South Indian household, making sambar is an everyday affair. There are so many different varieties of sambar that I make. Today, I am going to share with you all the sambar that I make when I am really pressed for time and want to cook a meal within 30 minutes flat . This sambar takes less than 20 minutes from scratch and guess what, I did not use any sambar powder. I had demonstrated making this sambar in my snapchat, so could not take stepwise pictures of the same. But as I keep making this sambar so frequently, you might find the stepwise pictures when you visit this space again. Just cook rice and mix this sambar , add ghee and your delicious 'Quick Meals ' is ready . And it is a great sambar for your idlis, dosas and other tiffin items also. 

Sambar Recipe | Instant Sambar Recipe:

Preparation time: 5-7 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup
Special Equipment : Pressure pan or 2 Litre pressure cooker

Ingredients :

10-12 shallots OR 1 large onion ( thinly sliced lengthwise)
2 tomatoes
gooseberry size tamarind ( soaked in 1/2 cup warm water for 10 minutes and extract juice)
1/4 teaspoon turmeric powder
salt to taste

To roast and grind ( sambar paste) :

1 teaspoon sesame oil
1/4 cup + 2 teaspoon pigeon peas/tuvar dal/arhar dal
3-4  dry red chillies
1 teaspoon black peppercorns
2 teaspoons coriander seeds
1/4 teaspoon fenugreek/methi seeds
1/2 teaspoon white sesame seeds/til( optional, I added)
1/2 teaspoon flaxseeds ( optional, I added)
1/4 cup coconut ( finely chopped , no need to roast, adjust quantity according to your taste preference)

For tempering :

1 tablespoon sesame oil
1 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves

For garnish :

cilantro leaves/coriander leaves ( finely chopped)

Method :

1. In a small pan, first roast and grind the ingredients given under 'to roast and grind'  except coconut.
Chef tip : Roast the flax seeds and sesame seeds in the last as they are very delicate. You can skip coconut if you do not like it. But adding them adds to the taste of sambar.
2.  Grind the mixture to a smooth paste adding at least half a cup of water and set it aside.
3. Heat a pressure cooker with oil and temper with ingredients given under ' to temper'.
Chef tip: If you do not have a pressure cooker, you can use a kadai/wok. The cooking time will vary. 
4. Add onions , tomatoes, salt and turmeric powder and saute' them for one minute in medium flame. 
5. Now add the tamarind juice and allow it to simmer for 3-4 minutes in low flame.
Chef tip: You can cover the kadai and cook .
6. Add the ground sambar mixture and add at least another 1/2 cup of water.
Chef tip : Adjust the water quantity depending upon the sambar consistency you like. 
Important note : When you are pouring the ground spice paste into the sambar, make sure to keep stirring to avoid any lumps. 
7. Check for salt and pressure cook in low to medium flame upto 2 whistles and switch off.
Note : If you are using the kadai, add one full cup of water , close and simmer the sambar 10 minutes, adjusting water if required and switch off.
8. Garnish with fresh cilantro leaves .

Your delicious and flavourful sambar is ready . You can use any vegetables of your choice in the sambar. 


Sambar Recipe | Instant Sambar Recipe

Happy Cooking !

With love,

Masterchefmom

Monday, November 21, 2016

Allam Pachadi | Andhra Style Ginger Pickle | Andhra Style Inji Thokku | Gluten Free and Vegan Recipe

Allam Pachadi

Hi Supermoms,

The 'Allam Pachadi' is a popular Andhra Style Ginger pickle that is a tasty condiment that is served along side  idlis, dosas and even chapathis. At home, we  like to eat allam pachadi with steaming hot rice and ghee. "Ginger" is a delicious and healthy spice that is used in various dishes. It is known for it's medicinal properties and  is also used in Ayurveda and Siddha medicines. 

Allam pacchadi during winter months is bliss as the spicy , sweet  pickle is so comforting to our taste buds and also keeps one warm.

This is my MIL's recipe and I am so happy to share it with all of you. Do try and you will fall in love with it. 

Allam Pachadi:

Preparation time : 10 minutes
Cooking time : 10 minutes
Makes : 3/4 cup of Allam pachadi
Storage : Keeps good for 1 month if stored in a clean and dry air tight container and stored in the refrigerator.
Recipe : Mrs. Prema Pattabiraman

Ingredients :

Gooseberry size tamarind( soak in 1/4 cup warm water for 10 minutes)
12 red chillies ( I used guntur chillies)
40-50 curry leaves
15 gms/1/4 cup ginger ( chopped)
30 gms/1/4 cup Jaggery
1/4 teaspoon asafoetida powder
1/2 teaspoon turmeric powder
1-2 teaspoons urad dal/ husked and split black gram
1/4 teaspoon methi seeds/fenugreek seeds
1/2 teaspoon mustard seeds
4 tablespoons sesame oil
salt to taste


Method :

1. Heat a pan with oil.
2. Temper with mustard seeds, fenugreek seeds, urad dal, red chillies and curry leaves.
3. Switch off and filter the oil separately.

4. Transfer the tempered ingredients to a mixer/food processor.

5. Add the drained tamarind pulp, ginger, jaggery , asafoetida, turmeric powder, salt to the mixer.





6. Grind them finely.

7. Add the ground mixture to the drained oil and mix well.


8. Though you can use it immediately, allow the pachadi to rest for at least 3-4 hours before you start using it.
9. Transfer it to a clean and dry air tight container and store it in the refrigerator . 

Your delicious Allam Pachadi is ready !!


Allam Pachadi

Have you tried my Home Style Carrot Chutney Recipe?

Happy Cooking !

With love,

Masterchefmom







Friday, November 18, 2016

Karuvepillai Sadam | Curry Leaves Rice Recipe | Quick and Easy Recipe

Karuvepillai Sadam

Hi Supermoms,

In my previous post, I have shared all the health benefits and tips to make and store the curry leaves powder. If you have missed reading, you can read here

Now, using the curry leaves powder, you can make so many dishes . Today, I am sharing a delicious rice recipe - Karuvepillai Sadam using the freshly powdered curry leaves.

Karuvepillai Sadam | Curry Leaves Rice Recipe:

Preparation time : 5 minutes
Cooking time : 5-7 minutes 
Serves : 2
1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( sona masoori, cooked)
1 and 1/2 teaspoon Karuvepillai podi 
salt to taste

For tempering :

2 teaspoons sesame oil
1 teaspoon ghee/clarified butter ( optional)
1/2 teaspoon mustard seeds
1/2 teaspoon channa dal/bengal gram 
1/2 teaspoon urad dal/split black gram 
1-2 teaspoons peanuts 
3-4 green chillies ( chopped , adjust according to heat)

Method :

1. Heat kadai/wok with oil and temper with the ingredients given.
2. Switch off, add salt and mix.
3. Add cooked rice and mix again.

Chef tip : Cook rice with just adequate amount of water so that they do not become mushy. 

Karuvepillai Sadam

It was so delicious !!

Have you tried my Karuvepillai Kuzhambu ?

Happy Cooking !

With love,

Masterchefmom










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