Stuffed Capsicum/Stuffed Peppers/Stuffed Paprika

Had been a long time that I tried stuffed bell peppers and yesterday got a chance to enjoy that. It was stuffed capsicum a part of our Sunday lunch. To make it healthy, my options were using minimum oil to cook the stuff mixture. The stuff I prepared was out of soya chunks and potatoes, and just a tsp. of oil to brush the peppers from outside before baking. It is a meal in itself, or it could be a side dish or even it could be a starter. In our case it was a starter for us yesterday for lunch.

Jeegujje odina palya/ Breadfruit peel dry side dish

Few days back had some problem with laptop, even now not in a good condition it is and unable to use it. Hence blogging is further affected. Well, as I promised I decided to type the recipe of the jeegujje/breadfruit peel side today. This was something which I learnt after my marriage (almost all cooking I learnt is after marriage) , but have tasted rest few authentic dishes at my mother's place but this one was special for me as I had it for the first time at my husband's place. This recipe I learnt from my mother in law. Here I take you straight to the recipe.

Jeegujje melogara/Breadfruit majjigehuli/Breadfruit in yogurt and coconut gravy

Seeing breadfruit here in Indian shop was a surprise to Mr. S and he brought it home few days back, asked me to prepare yogurt and coconut based curry which is his favorite, he just loves all possible vegetables in this yogurt and coconut gravy. Last Sunday we all had an awesome lunch with jeegujje(local name we use in D.K in India) majjigehuli and rice for lunch. I knew almost all other items we can prepare out of this but to my surprise I learnt a recipe of side dish from the peels of this breadfruit which also accompanied our lunch platter. Stay tuned to get the recipe of that dry side dish that I learnt from my mother in law.Here is the recipe of breadfruit peel dry side dish
To know what breadfruit is and how it looks like check out the link: BREADFRUIT
Here I share the recipe.

Green gram and potatoes gravy/ Chilkewali moong aur aloo ki sabji

Just I paused as I started scribbling here, just to have a look how I came till here, a flashback, went through each recipe, each post till date and I am bewildered to note that I came a long way through. 2 months back I lost all my pictures related to blog posts I had, got erased from the system as it crashed, Had I kept a back up, I would not have faced this. Saddest part was that I could get back all other pictures except for those that were stored in meant for my blog. With the hustle to get settled in a new house I just forgot what all I stored and had meant to be posted. It was painful as I had so many pictures and now with my job I find it more difficult to cope up with blogging. Dear blogger friends, these days I don't even get time to log in to my mailbox, hence no time to do blog hopping nor blogging, hope I will get back once for all like before. Unlike before you may not see many posts often, but I cannot leave blogging. I just cannot because this is where I found peace and life. And many thanks to my lovely readers out there. Though the pace of blogging for sure has reduced, no regrets do I have, as I can do this whenever I want, no deadlines like any other job. So today I am here after 2 months. A long gap indeed when I look back, as I see days when I used to have one post per day. Today I have a simple green gram and potatoes gravy that goes well with rotis/ parathas. It can be prepared easily with all ingredients that are readily available. It is a great combination with rice too. This is how I prepared.

Badane Gojju/Spicy Brinjal Masala

Always I love to eat jowar roti/ sorghum bread with a curry out of brinjal. This time I had a new recipe in hand and hence decided to try that. Recipe I got from Nalini Somayaji was simply awesome. The speciality is that inspite of not using Onion and garlic in this masala, it turned out well. It is comparitively little spicy but worth it as the jowar roti tastes bland without any good spicy curry or chutney to accompany. Here I share the recipe of Badane Gojju/Spicy Brinjal Masala.

Radish Sambhar/Moolangi Sambhar

I had seen radish similar to the size of carrots, but here in Germany I get to see huge ones, very huge that we could make sambar around 3 times from one radish for a family of two that would last for two meals of the day. Recently my better half brought one such big radish and was wondering how would I finish them. Myself and hubby love radish/mullangi sambar. I hence tried preparing it according to our taste and finally a delicious sambar to accompany rice was ready. I was so happy and we enjoyed to the core that I got request to prepare the second time. I hence decided to share this recipe.

Orange Rind Soup/Kittale Sippe Saaru

Season of clementine here and I wish not it ends, I love eating them. Unique and traditional recipes do make use of each and every part of a fruit and vegetable unless and until it is not edible. A recipe which I learnt as a part of Havyaka traditional cooking from one of my closest sister Shri Kripa is Orange Rind Soup//Kittale Sippe Saaru. It is actually called kittale sippe gojju too, but as the consistency is watery I preferred calling it as saaru. It is a perfect combination for rice along with ghee, also tastes best when rice is eaten with this soup and curd. Here goes the recipe.

Knol Khol Stir Fry

No wonder nowadays there is no co-ordination between what I prepare and what I post. I, at times feel lost, when I see so many pending posts yet to publish. Wish I had one full day that was free to write and schedule. Well, my half day goes with my language learning class and rest of the day managing the household. How I wish I had an extra 5-6 hours a day. Well, today on post is Knol Khol Stir fry. It was never ever brought until late September this year. Once by chance brought that vegetable and prepared this stir fry. From that day on, never it failed to be up to on the table to go with rice once in a week atleast, permanent veggie in my refrigerator. It tasted delicious and perfect. Here I share the simple and humble recipe of mine.

Cauliflower Masala/Gobi Masala

A weekend definitely calls for something different and delicious. We at home don't mind a bowl full of muesli in the morning, some rice item for lunch and a mild dinner with rotis and curry or rice and dal. But weekend is full of cooking cooking and cooking, and every time when it is something new and different we enjoy. So today our lunch was with Cauliflower/Gobi masala and rotis. Wow, a bliss indeed it was. I used Kashmiri Lal mirch powder to get a bright red color to my dish and well color itself increased our hunger to some extent and no wonder the taste was so nice that I couldn't stop eating just 3 rotis and had another one just to eat this delicious side dish. Well, my intention behind trying this was SYS-W series for November by Viji. This month's hidden ingredients chosen by me were 1 and 4 and they were Onion and Cauliflower. Hence I gave this dish a try and would keep preparing this anymore to accompany the rotis for sure.

Avial/Avilu

Avial/Avilu is a famous side dish of South India. I used to love this whenever my mother used to prepare. Almost all our functions used to have this as one side dish. Even for Onam this is a famous side dish without which an Onam Sadya is incomplete. As I couldn't get good raw bananas as well as yam, I didn't prepare avail for my Onam Sadya here. Now that I managed getting good varieties of veggies I decided to prepare this side dish at home. Without much blabbering let me take you to the recipe. Here goes the recipe.

Balekkayi Palya/Kacchhe Kele ki Sabji/Raw Banana Stir Fry

I'm used to eat any dish that my mom makes. May be out of veggies that we get from farm at my grand mom's place or store brought ones. She knows all traditional dishes may be because of the lifestyle they followed when she was a kid. And I very much love those dishes when compared to modern ones. One such favorite dish of mine is using raw banana, balekkayi palya as we call in our language. Whenever I used to ask what are the variations in certain dishes that she brings which make the dish more tasty, she clearly explains me saying the reason behind of adding or not certain ingredients to a curry. It is individual taste which matters but in case of dishes almost me and my mom used to share similar. So never got bored of what she prepares. She tells, for balekkayi palya the seasoning given should be generous else it doesn't taste good. I followed the way she used to prepare and I was very happy with the outcome. It tastes fabulous with rice, I can even eat them as filling for sandwiches replacing potatoes. Anyways lets move on to the recipe.

Olan

If you are my regular reader you would have been definitely waiting for me to finish up writing the Onam delicacies. If you have noticed I had left out Olan recipe and hence the post is up today. I had never ever prepared this olan prior to Onam till date. This was my first try and had got the recipe from a malayali friend of mine. I tried this with Cowpeas and Schmorgurken/Braised cucumbers (a type of cucumber we get here) I started using this type of cucumber lately and started enjoying them in my diet. I hence tried them in Olan on the day of Onam. It was awesome and with minimum spices I could offer this curry with rice to my kid happily. Here I share the recipe.

Cabbage Thoran

I usually prepare cabbage stir fry with chopped cabbage which are not too fine.I have already in my space a way to prepare palya/sabji from cabbage, i.e. Cabbage Palya. For thoran, as the Keralites prepare requires us to chop the cabbage very fine, or grate them or even make use of a food processor to serve the purpose. I grated the cabbage. As grating is involved, it requires no extra water to cook not it takes much time to get cooked. In cabbage thoran usually shallots are used. Even they are chopped fine as the cabbage. But since I'm no to onions on festival days, I avoided onions/shallots in thoran. I prepared it in a very simple way as below.

Sweet Corn Masala/Sweet Corn Palya

Had farm fresh sweet corn cobs in my pantry. Wanted badly a side dish to accompany my chapathis in the noon for lunch. Quickly decided to prepare a side dish in jiffy and guess what, I enjoyed it to the core. I had tried out the dish to finish off my corn cobs but now I'm going to get them again to prepare this and enjoy all over again. It is a very simple recipe and just cant stop myself from eating that. I rather ate it as such like a meal than like a side dish. This side dish is bit tangy due to use of tomatoes and lemon, spicy due to the added Indian spices like Sabji masala, green chillies and sweet due to the very nature of sweet corn. Here I share the recipe.

Tomato Pappu/Dal(Andhra style)

Down with cold and cough from past two days made me very weak and unable to do anything at my kitchen. All these days I enjoyed my better half's dishes. Since he did his graduation in areas nearing to Andhra, he is much more aware of the way dishes are made in Andhra. It is known for the spiciness. Their dishes tend to be very hot and I find tomato pappu/dal as a best accompaniment with boiled rice. Even with plain white rice it tastes heavenly. I find such dishes ideal when we are down with flu or so. I tried out yesterday the same way as taught to me by Mr. S. He sometimes add spinach to it and it becomes spinach pappu. Base for any vegetable pappu is preparing tomato dal/tomato pappu and to that adding desired cooked vegetables. Here I share the tomato pappu recipe.

Dahi Bhindi/ Okra in Creamy Yogurt Gravy No Onion No Garlic

Dahi Bhindi is a side dish popular throughout India but differs from region to region in terms of the way it is prepared eventhough they share same name. Simple concept behind is use of curd/yogurt as gravy for bhindi/okra in the dish. It usually involves the use of onion, garlic. But I tried yesterday no onion no garlic version of Dahi Bhindi and it was an instant hit. Loved it as an accompaniment for chapathi/roti. It goes well with any Indian flat bread or even plain rice. Richness of yogurt in this dish brings about the unique taste. Here goes the recipe.

Spicy Tomato Lemon Rasam in 5 minutes

A delicious rasam is always welcome. A sumptuous lunch in a south Indian menu calls for rasam. They are made in variety of ways. My mom makes it in 3-4 ways. Here I share my way, aah mom's way I should say but little tweaked by me to give it a new taste. Here goes the recipe.

Fusion Sambar with Mexican Veggies

No wonder I do heights in experimenting within kitchen but yes many times they turn out to be heavenly delicious. And one such awesome creation is this fusion sambar. Yesterday was the second time I prepared this. Got this idea from my better half. He suggested me to try out using these mexican vegetable mix in it. It is superfast and easy to make sambar. Could be a best and easy ones for bachelors too. This sambhar doesn't need any grinding. Usually when we tell sambar people think it involves grinding coconut for the gravy and all, but hurray this doesn't need all that.Here I share my fusion sambar recipe.

Brinjal/Eggplant/Baingan Tawa Fry

My super cute small refrigerator had many varieties of veggies when I opened it yesterday. I felt as though all of them were calling me and telling 'USE ME' today, I hence decided to prepare Brinjal tawa fry.I had brought that last week itself and was deep inside the vegetable section in the fridge.It was huge, but didn't want to keep some portion of it back in fridge. Hence decided to prepare a Baingan Masala as well as this Baingan tawa fry. Tawa fry tastes heavenly. I just couldn't wait to dig in along with curd rice.

Creamy Quick Palak Sabzi

Lazy weekends calls for simple and easy recipes. I somehow have to manage fresh food 3 times for the day if we do not have any outing plans. Almost every weekend, morning begins for us at around 10 or 10-30am with no tensions of packing lunch or preparing any breakfast early in the morning as the weekdays. After getting up so late I start thinking as what special shall I do for this day's breakfast, lunch and dinner?
Well, morning breakfast has to be a swift one because if I take too much time it will become a brunch which my better half doesn't prefer.
So I somehow manage closing my kitchen set up for the breakfast as fast as possible within an hour of waking up. Hence today even for lunch I got a quick and easy recipe which I usually prepare as side dish for parathas or rotis/chapathis. I thought I would share this simple recipe with you all.