Our friends sent us loads of farm fresh tomatoes they harvested in their farm. Last week saw the making of a lot of tomato based recipes namely, tomato pickle, tomato rasam, tomato soup and Tamatar Pulao. Tomato Pulao is an extremely flavorful rice dish using ripe red tomatoes and rice. The key to this recipe is in the spices and the use of mint leaves. With raita as an accompaniment, it makes for a great one pot meal. I made coconut chicken curry along with Tamatar pulao which made for a delectable combination.

Tamatar Pulao Recipe

Little pearl onions aka shallots have an intense flavor and give curries an immense flavor, be it vegetarian or meat based. I use them a lot in my regular cooking and today’s vegan recipe has shallots as the star ingredient. You cannot make this recipe with the regular white or yellow onions.

The combination of tamarind, spices and jaggery meld with the shallots to yield an amalgam of flavors that are addictive making you want to eat more and more. Seriously. Eat it with rice, brown rice, roti or dosa, you will love it.

1 Heat oil in a heavy bottomed vessel, add the mustard seeds and let them jump around. Add the cumin seeds, fenugreek seeds, red chili and fry for few secs till they turn brown. Don’t burn them. Lastly add curry leaves, followed by the shallots.
2 Saute the shallots for 5-6 mts. Add ginger garlic paste and saute for another 4-5 mts. Add red chili powder, coriander pwd, cumin pwd and roasted methi pwd. Mix.
3Add the tamarind extract along with 1 1/2 cups of water, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 10-12 mts, till the rawness of the tamarind disappears.
4 Towards the end of the cooking process, add the besan water and mix. Cook for 2 mts and turn off heat.
5 Add half of the fresh coriander and keep covered for a few minutes before serving.
6 Remove onto a serving bowl. Garnish with the remaining fresh coriander and serve with hot steamed rice, vadiyaalu and appadam (papad).

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today’s pachadi which calls for green chilies. The intoxicating aroma of roasted green chilies and the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

Most of the pachadi recipes you will find on my blog are simple and straightforward with minimal ingredients. The key is to use farm fresh vegetables and good quality ingredients.

1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the green chillis (remove the stalks) and fry for 3-4 mts. Remove from heat and cool. In the same pan, add a tsp of oil add the urad dal and saute till the dal turns red. Remove from heat and cool.
2 Grind the sauteed green chili mixture, urad dal, jaggery, tamarind and salt to a paste. Add few tbsps water while grinding.
3 Heat oil in a pan, add the mustard and let them splutter. Add curry leaves and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa.

Many of you following my blog for sometime would know that I enjoy Indian Chinese food immensely. I haven’t posted any Indian Chinese recipes in a while and was going through the archives when I realized that I had not blogged a popular Indian Chinese appetizer, Vegetable Manchurian. Its prepared almost on the same lines as Gobi Manchurian except that we use finely chopped mixed vegetables instead of Gobi (Cauliflower).

There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

I do get a lot of requests to post snacks and appetizer recipes and I try my best to update the site with such recipes. Please be patient with me as I try to cater to your requests. For today, I am happy to post a favorite appetizer. Do make this popular appetizer at home and surprise your family.

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

For Wet Vegetarian Manchurian (with gravy) follow the steps below.

1 Mix a tbsp of cornflour in a little water. Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

Raw Plantains are a low glycemic source of carbohydrate and full of nutrition. Aratikaya as its known in Andhra is a regular every day vegetable in South Indian vegetarian cuisine. I usually prepare stir fries, yogurt based or tamarind based stew, pachadi and vadas with Raw Plantains.

The key is to use fresh and firm green plantains before they ripen to a yellow shade. Today’s vegetarian stir fry recipe makes for a perfect side dish with rice, sambar, papad and a bowl of yogurt. This simple plantain fry calls for a few aromatic spices like cinnamon which brings immense flavor to the well roasted plantains. Tempering of curry leaves and fresh coriander leaves as a final garnish are essential so do not compromise with these ingredients.

1 Mix chili powder, methi powder, turmeric powder, coriander powder, cumin powder, salt, ginger garlic paste and grated coconut to the sliced raw plantain. Sprinkle 4-5 tbsps of water and keep aside for 10 mts.
2 Meanwhile, heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add curry leaves and green chilies and toss for about 5-6 seconds.
3 Add the chopped onions and saute for 4-5 mts till they turn pink. Add the sliced plantain pieces and stir fry for 4-5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan.
4 Cook with lid on low to medium flame for 18-20 mts or till the plantains are well roasted and turn soft. Remove lid and cook on medium high, tossing constantly, for 2-3 mts. Add cinnamon powder and mix. Turn off heat and remove onto a serving bowl.
5 Serve with hot rice and sambar.

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Picked a whole lot of almost ripe tomatoes at the farmer’s market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Basic Kulambu is nothing but a tangy stew with endless variations based on the region its cooked.

I first tasted this Kulambu recipe at a Tamilian friend’s home. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds.
2 Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts.
4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas.

Are you familiar with this exotic underground stem? Goes by the name Taro root, Elephant Ears, Colocasia, Arbi in Hindi and Chamadumpa in Telugu. You will find it at across all the Rythu Bazaars (farmer’s market) in Andhra.

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. Please don’t let that put you away from trying it. It is full of fiber, lot of starch and has a delicious creamy texture.

Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless. I’m yet to try baking them. Do try this Arbi recipe you wouldn’t want to miss.

1 Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2 Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3 Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4 Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5 Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

Lettuce salad is a favorite high raw food salad with Mango Lettuce Salad being my all time favorite. I tend to go the raw food way once in a while to detox the body. Detox foods or high raw food help to cleanse the system and its good to rest our system once every few days. Not to mention they also aid weight loss.

I used what I had in the fridge to make myself a light and filling salad. I like the smoky flavor of roasted bell peppers and they make a great addition to today’s lettuce salad. Avocado provides the healthy fat and pomegranate is rich is antioxidants.

If you are looking to detox your system or lose weight with healthy food then hop over to check out some raw food recipes that I have blogged earlier.

Lettuce Salad Recipe

Roast one red bell pepper, one green bell pepper and one yellow bell pepper. Cool and peel the charred skin and chop. Place in a large salad bowl. Peel and slice a cucumber, add to the bowl. Peel, cut an avocado into pieces and add to the bowl. Peel, slice a red onion and add to the bowl. Wash, pat dry a head of iceberg lettuce and tear into bite sized pieces and add.

For salad dressing, whisk 1 1/2 tbsps olive oil, 1 tbsp eggless mayo, salt to taste, crushed garlic clove, 1/2 tsp paprika, 1 tbsp lemon juice and 1 tbsp honey. Pour this dressing over the raw lettuce salad and toss well. Sprinkle a few pomegranate seeds and refrigerate until use. Serve lettuce salad chilled.

Optional: Finish with a sprinkling of toasted sesame seeds.

Palak Pakoda is a monsoon snack that is super easy and quick to make. I found the freshest farm grown spinach at the Farmer’s Market (rythu bazaar) and decided on making a North Indian style snack – Palak Pakoda. A vegetarian and vegan Indian snack that is a crowd-pleaser. I love the crisp texture and flavors that go into its making. The green chilies and ginger are the main ingredients that set everything off.

1 Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
2 Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
3 Serve Palak Pakoda warm with a cup of masala chai or coffee. The pakodas can be stored in an air tight container for 2-3 days.

Andhra cuisine has a vast array of brinjal recipes. Today’s Vankaya Nuvvula Masala or brinjal curry is a classic Andhra vegetarian recipe that is prepared on special occasions and can be considered for a party vegetarian menu. Quite a few Andhra vantalu (dishes) call for the use of sesame seeds be it a spiced Nuvvula Podi or a calcium rich Indian sweet like Nuvvula Unda (sweet sesame balls) or a curry like brinjals in sesame sauce. Sesame seeds lend a nutty flavor and body to the dish.

I receive quite a few requests for Andhra Vegetarian recipes and vegan recipes. Hopefully I should be able to post more such recipes for the benefit of my readers. Brinjal curry in sesame seeds sauce is a vegan dish that goes well with rice or rotis.

1 Place the brinjal with + quarters and stalks intact in salted water and keep aside for 10 mts.
2 Add 1/2 tbsp of oil in a cooking vessel, add the brinjals and roast them till brown, approx 7-8 mts. Remove and keep aside.
3 In the same vessel, add the green chilies and sliced onions and saute for 4 mts on low to medium flame. Remove and cool.
4 Grind the onions and green chilies to a fine paste. Remove.
5 Grind the lightly roasted khus khus and sesame seeds to a fine paste, adding 2 tbsps water. Remove.
6 Add the remaining oil in the vessel, add cumin seeds and as they splutter add the curry leaves and onion paste. Saute for 3 mts. Add ginger garlic paste and saute for another 3 mts.
7 Add the khus khus paste and cook for 3 mts. Add turmeric pwd, red chili powder, coriander powder, methi powder, cumin powder and salt. Mix. Add 2 cups water and bring to a boil.
8 Reduce flame, add the roasted brinjals and allow to simmer for 8-10 mts and the curry thickens. Adjust salt. Turn off heat
9 Serve Vankaya Nuvvulu Masala or brinjal curry with flavored rice or rice or roti.