Aug 25, 2015

441: Happy Onam 2015

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Dear  Friends & Readers

Wishing You Good-luck and prosperity on this auspicious occasion of Onam

Happy Onam 2015

You can see the updated Onam recipes here. (Please see link below)


 Onam Sadya Recipes

Aug 14, 2015

440: Roasted Red Capsicum Hummus

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Popular in Middle Eastern cuisine, hummus is a delicious dip/spread that is easy to make with simple ingredients and provides lot of fiber, protein and vitamins. This zingy version can bring some variety to your plate. Serve this with fresh veggies and Pita Bread.


 Soaked, Cooked and drained Chickpeas        1 cup
Roasted Red Pepper                                    1 no.
Finely chopped Coriander leaves / Parsley     1 Tbsp.
Roasted White Sesame seeds                       1 Tbsp.
Ground cumin                                            ½ Tsp
Lemon Juice                                               2 Tbsp.
Olive oil                                                     1 Tbsp.
Red chili powder                                         ¼ Tsp.                                         Chopped fresh cilantro                                1 Tsp.
Salt                                                           To Taste.


  • Soak the chick peas (Kabuli Chenna) for overnight. Next day cook it in pressure cooker and drain and keep aside.
  • Place the red pepper in to a burner over a medium flame until skin is blackened on all sides toss it in ice,
  • And chop it and keep aside.
  • In a electric blender or food processor, puree the chick peas, with red pepper, cilantro/ parsley ,lemon juice, roasted sesame seed, cumin seed,  olive oil, red chili powder  and salt.
  • Grind it until the mixture is fairly smooth and slightly fluffy.
  • Transfer to a serving bowl and refrigerate for at least 1` hour..
  • Sprinkle with chopped coriander leaves.
  • Serve with veggies and pita bread.


  • You can use tinned Chenna and Tahini (Sesame sauce) sauce.
  • You can adjust the spice level to your taste.

Roasted Red Pepper Hummus

Aug 1, 2015

439 : Naranga Curry / Sweet and Tangy Lemon Curry

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Naranga Curry

A sweet and tart lemon curry, usually served for traditional feast in Kerala. In Kerala, normally they use Vadugapuli Naranga (Citron Lemon) (Large Lemon with slightly thick peel). But here I substituted them with Fresh Large Lemons to prepare this yummy and spicy curry.


Citron Lemon (OR) Big Lemons    4 Nos
Finely chopped Ginger                 3 Tbsp.
Green Chilies (Chopped)              2 Tbsp.
Tamarind                                    Lemon Size
Jaggery                                      3 Tbsp.
Red Chili powder                           2 Teaspoons
Turmeric powder                           1 Teaspoon
Salt                                              To Taste      

For Seasoning
Coconut Oil                                  2 Tbsp.                                                                    
Mustard seeds                              1 Teaspoon
Dry red chili                                  3 Nos
Asafetida:                                    1/2 Teaspoon
Curry Leaves                                Handful


  • Cut the lemon into small pieces. Remove the seeds.
  • Soak the tamarind in hot water for ½ an hour. Extract the juice.
  • Heat oil and add finely chopped green chili and chopped ginger. Stir for 5 minutes in medium flame. Add chopped lemon and cook till lemon pieces get soft.
  • Boil the tamarind water with jaggery. When jaggery and tamarind starts to come together and get little thick add chili powder, turmeric powder, fenugreek powder, and   asafetida into it and mix well.
  • And the tamarind mixture into lemon till gravy thickens.
  • Let it simmer on low heat for 5 minutes till gravy thickens. Turn off the heat.
  • Now splutter mustard seeds, dry red chili and curry leaves and add this to the curry. Mix well and close the kadai for few minutes …
  • Now Naranga curry is ready …
  • Try to make curry Naranga curry 1 or 2 days before Sadya.

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