Masala Karasev

How to make Masala Karasev (with step by step pictures)

          What's better than hot Tea or Coffee on a cold rainy day, you ask? The same hot beverage along with crunchy & spicy, Karasev! The South Indian, Karasev (Spiced Sev) is traditionally made by pressing the dough on a Ladle held over hot oil, which can be cumbersome & tedious. The easy route for Kara Sev is to make it using the Murukku/Chakli Press & when it has cooled down, break it into pieces to resemble the Karasev. The Pepper variety is my favorite, but this recipe scores the win with its special ingredients.

      I fondly remember the days when my son tries to sneak into the kitchen & steal the whole jar of Kara Sev out, while I'm busy making the next batch :) This is a must-have for Diwali in our home, but it's actually an anytime snack. When stored in an air-tight container, it stays fresh for weeks together, but I bet, it won't last that long :)

Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice

            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.

         

                

Mysore Pak / Besan ki Burfi

How to make Mysore Pak (with step by step pictures)

             The popular Mysore Pak didn't make it to my favorites list until I tasted the soft Mysore Pak that became widely available in stores. This recipe will result in a neither too soft, nor too hard Mysore Pak; it wouldn't be greasy on your fingers but would crumble as soon as it touches your pearly whites. This is an excellent sweet to make for festivals like Diwali as it stores well for weeks together. Once you get the hang of it, this is also an easy sweet to make with just a few commonly available ingredients, right at home. This is one dish, that will keep you on your toes, but the results are well worth the effort.

Paavakkai Pitlay/Bitter Gourd Gravy

How to make Paavakkai Pitlay/Bitter Gourd Gravy

                  In my childhood days, my Grandma often made this Pitlay & various other dishes with bitter vegetables; exclusively for my Grandpa who loved them. Back then, I never understood how somebody could love something bitter in taste (I still don't). It took years, for me to change from total refusal to reluctantly sampling the bitter vegetables like Paavakkai, Sundakkai and other rare & odd tasting, plant products. I can now, proudly say that the Bitter Gourd is a commonly cooked veggie in my kitchen. Fear not, my friends - Just follow my tricks to eliminate every ounce of bitterness from this gourd & reap all the benefits from it. 

Potato Masala with Animal Pooris

How to make Potato Masala (for Masala Dosa & Poori's)

             As I remember, the famous 'Poori-Masal' must have been one of the top selling combos in South Indian restaurants, in the 80's. Back then, there were just a few items on the menu and only those limited number of items would be available any where you go - I wonder how foodies like me, survived those periods, with so little to choose from.

       All said & done, the Poori-Masala is a hit in almost every family; but I had to think of a way to make it, a winner in my family, because my son would neither eat Poori's nor the Potato Masala. Thanks to Cookie Cutters! I was so glad, when he declined to share his Poori-Masala with us & ate something new, without making any funny faces.

Savory Kuzhi Paniyaram / Kaara Kuzhi Paniyaram

How to make easy Savory Kuzhi Paniyaram

                     

                Compete with authentic South Indian Restaurants by serving these famous breakfast/tiffin item from Chettinaad!! If you have not tried making these, you will be surprised to know how easy it is, to prepare these with the Idli batter that's commonly available. All you need is the the Kuzhi Paniyaram Pan  & the rest of it is a breeze. It goes with a variety of accompaniments and it's totally up to you. I served these with Onion-Tomato chutney, simple Coconut chutney & Peerkangai (Ridge Gourd) thuvayal here. Although it's pretty simple, I have elaborated the steps with lots of pictures to help, for the novice cook.

Boondhi Payasam

How to make Boondhi Payasam/Kheer

               We have all tasted the delectable Laddoos; Boondhi Laddoo, Motichoor Laddoo and the heavenly, Tirupathi Laddoos. No matter which ones you have on hand, you can whip up this Dessert/Prasadham in no time. I decided to make this wonderful Payasam, for Krishna Jayanthi this year after hearing about it from Mami (my MIL). Luckily I had Laddoos, on hand & the rest of it was a breeze.

Fresh Strawberry Granita/Popsicle

How to make Strawberry Granita/Popsicle

        Summer is almost over & if you have strawberries on hand, you should try this crowd pleasing recipe. It's an excellent way to use up over ripe strawberries and indulge in; guilt-free. You can easily turn this into Popsicle's for the kids, if you like. A low calorie, light & healthy summer treat for all age groups.

Sabudana Kichidi / Jawarisi Upma

How to make Sabudana (Tapioca pearls) Kichidi

         This is a popular Vrat (religious fast) recipe in Maharashtra, India-but you don’t have to be fasting to enjoy this chewy, hearty dish. Being rich in Carbs, this can be served for breakfast or an evening snack.

       You will love the delicate balance of spicy-sweet & tangy flavors in this savory Upma, which is further made interesting, with golden roasted potatoes and crushed crunchy peanuts. This can be eaten by itself, but if you like; you can have some yogurt or pickle on the side & gobble away.

Instant Mango Lassi

How to make Instant Mango Lassi

                   If you are far away from home; it's not easy to get your hands on the famous Indian Mangoes which are sweet & rich in color with a smooth texture. Mango Lassi is a global favorite. Traditional recipes, call for canned Mango pulp or fresh, ripe mangoes. Since I didn't have the traditional ingredients, readily available, I decided to use the store bought Mango juice/drink to make this Lassi & 'Voila'!! - You don't have to wait for a special occasion to whip up this Lassi, anymore.