Panchamrit Recipe | How To Make Panchamrut

Panchamrit, also called Panchamrut, is a Sanskrit word made up of two words – panch and amrit. Panch refers to five and amrit means nectar. It is a sacred preparation offered to deities during Hindu rituals and festivals. In this post, I share a simple Panchamrit Recipe that you can easily make at home. This...

READ: Panchamrit Recipe | How To Make Panchamrut

Sabudana Vada Recipe (For Fasting)

Sabudana Vada, one of our favorite fasting snacks is a crispy, soft, savory and mildly sweet patty featuring softened tapioca pearls (sago), mashed potatoes, crunchy peanuts, fragrant spices and fresh herbs. It is naturally gluten-free and vegan. This foolproof Maharashtrian style Sabudana Vada recipe gives you a super delicious, crispy vada with a soft and...

READ: Sabudana Vada Recipe (For Fasting)

Oats Idli Recipe (Requires No Fermentation)

If you know of oats, as the undefeated champ of Oats Porridge with milk and fruits (maybe), then think twice! Because here’s a recipe that’s going to change that perspective of yours. This is an easy and Oats Idli recipe that results in light, fluffy and delicious idli for your comforting breakfasts or a hearty...

READ: Oats Idli Recipe (Requires No Fermentation)

Potol Recipe | Bengali Aloo Potol

Yes, it is a fact that Bengali cuisine is popular for its many varieties of non-vegetarian dishes, including fish preparations. But it is also not wrong to say that this food culture offers some of the most delectable vegetarian dishes, some of which are naturally vegan and even without any onion or garlic in them.…

READ: Potol Recipe | Bengali Aloo Potol

Singara Recipe | Bengali Shingara

For any other person, a samosa, when travels to the land of Bengal, takes the form of a Shingara. But try saying that to a Bengali, they may take offense in it. Of course, some similarities between the two do exist, but for a Bengali person, a Singara is another emotion in itself. And they…

READ: Singara Recipe | Bengali Shingara

Avarakkai Poriyal | Avarakkai Recipe

Avarakkai poriyal recipe with step by step pics. Avarakkai poriyal is a dry dish made with flat beans, a few spices and coconut. It tastes great as a side dish with chapati or with rasam-rice or sambar-rice or kulambu-rice or dal-rice. A Vegan and no onion no garlic recipe. Poriyal is a dry dish from the…

READ: Avarakkai Poriyal | Avarakkai Recipe

Brinjal Tawa Fry a very easy and quick to make dry curry. Most of us show less interest to brinjal but this tawa fry is so yummy. Each Brinjal slices are coated with spice powders which adds a great flavor and also makes the brinjal slices crispy when we shallow fry them. We can serve this as a sidedish for rice. Hot steaming rasam rice with this stir-fry is an ultimate combination. We can also add cubed and boiled potatoes that will enhance the flavor of the whole dish.

Tips for making Brinjal Tawa Fry:

• Slice the brinjal slices to atleast 0.5 cm. If the slices are so thin, then the brinjals gets mushy.
• Along with the spice powders we added, if you like, you can add chat masala too.
• Iron tawa gives a nice flavor to the recipe. I shallow fried it in a non-stick pan.
• Make sure to shallow fry the brinjal slices in low flame so that the coated spices don’t get burnt.
• If you like, you can deep fry the brinjal slices.

Try Other Brinjal Recipes:

Recipe card for Brinjal Tawa Fry | Kathirikkai Fry:

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Brinjal Tawa Fry | Kathirikkai Fry

Brinjal Tawa fry, a lip-smacking delight that makes Brinjal more interesting.The marination of brinjal with spice powders makes the brinjal slices tasty and crispy. Learn here how to make this Brinjal tawa fry with step by step instructions, video and photos.

Course Poriyal Varieties (South Indian Curries)

Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Calories 88kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixing Bowl
• 1 Chopping Board
• 1 Tawa or Pan

Ingredients

• 10 nos Brinjal
• ½ no Lemon
• 4 tbsp Oil For shallow frying Brinjals

For spice powders

• 2 tbsp Gram Flour (Besan / Chickpea Flour)
• ½ tsp Turmeric Powder
• ⅓ tsp Garam Masala
• ½ tsp Cumin Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Salt

Instructions

• Wash the brinjals thoroughly and pat dry. Take each brinjal and slice it to 0.5cm thickness.
  10 nos Brinjal
  
• To the sliced brinjals, add salt and squeeze 1/2 lemon. Mix the brinjals well so the salt and lemon juice have been incorporated properly. Let this Brinjals sit aside.
  1 tsp Salt, ½ no Lemon
  
• In a mixing bowl, take besan, turmeric powder, garam masala, cumin powder, red chili powder and coriander powder along with salt. Give a good mix.
  2 tbsp Gram Flour (Besan / Chickpea Flour), ½ tsp Turmeric Powder, ⅓ tsp Garam Masala, ½ tsp Cumin Powder, 1 tsp Red Chili Powder, 1 tsp Coriander Powder, 1 tsp Salt
  
• Take each brinjal slices and coat it with the spice powder we prepared in the previous set on both the sides of the slices. Repeat the same for rest of the slices.
  
• Heat oil in a tawa or pan. Place 5-6 pieces of coated brinjal slices on the tawa. Keep the flame in low and allow the brinjals to get cooked but the spices shouldn't get burnt.
  4 tbsp Oil
  
• Gently flip and cook on the other side. When both the sides become golden brown and brinjals are soft, take it out and add the next batch.
  
• The lip-smacking Brinjal Tawa fry is now ready to serve!
  

Video

Nutrition

Serving: 1slice | Calories: 88kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g

INSTRUCTIONS WITH STEP BY STEP PICTURES

• Wash the brinjals thoroughly and pat dry. Take each brinjal and slice it to 0.5cm thickness.

• To the sliced brinjals, add salt and squeeze 1/2 lemon. Mix the brinjals well so the salt and lemon juice have been incorporated properly. Let this Brinjals sit aside.

• In a mixing bowl, take besan, turmeric powder, garam masala, cumin powder, red chili powder and coriander powder along with salt. Give a good mix.

• Take each brinjal slices and coat it with the spice powder we prepared in the previous set on both the sides of the slices. Repeat the same for rest of the slices.

• Heat oil in a tawa or pan. Place 5-6 pieces of coated brinjal slices on the tawa. Keep the flame in low and allow the brinjals to get cooked but the spices shouldn’t get burnt.

• Gently flip and cook on the other side. When both the sides become golden brown and brinjals are soft, take it out and add the next batch.

• The lip-smacking Brinjal Tawa fry is now ready to serve!

The post Brinjal Tawa Fry | Kathirikkai Fry appeared first on Subbus Kitchen.

Dibba Rotti is an Andhra Delicacy. Dibba means thick or fat. A thick/fat pancake cooked in heavy bottomed kadai with crispy crust looks more like a savory cake. It is traditionally served as slices along with Avakkai (Andhra Mango Pickle) and/or curd. Dibba Roti is made from urad dal, rice rava, ginger, chili and cumin.  The rotti is cooked in low flame in a kadai till its crispy and cooked inside. It is usually served as breakfast or evening snacks in Andhra. This can also be served for dinner or snacks. It is very filling so even good for kids’ lunch box. Relish this delicious crispy Dibba roti with Avakkai (Andhra Mango Pickle) and/or Allam pachadi/ Coconut Chutney .

Tips to make best Dibba Rotti:

1. Dibba rotti is usually made with rice rava. Rice rava is nothing but rice semolina or coarsely ground rice. The ratio of rice rava to urad dal is 2.5 cups to 1 cup.
2. Soak both rice rava and urad dal for 3 hours. No need to grind the rice rava. Just mix it with urad dal batter.
3. While grinding urad dal, add water little by little and grind it to thick batter. Do not add more water in the beginning of the grinding. Just add 1/4 cup to start with. We need thick batter like we make for vada.
4. Dibba rotti  can be made without fermenting but atleast 4-5 hours of fermentation will give a good taste.
5. Use Sesame oil for good flavor and taste.
6. Cook the rotti in low flame and be generous in adding oil. The oil and heavy kadai will get crispy crust. Cast iron pan yields good results and its healthy too.

Notes

1. We can also make this rotti with raw rice rava (Pacharisi)
2. Skinned Black Gram can be used in place of regular urad dal to make it more nutritious.
3. We can use ground nut oil or sesame oil or butter for cooking dibba rotti.

You may also want to try:

• Andhra Pulihora : Pulihora is a popular recipe from Andhra cuisine. It’s the Andhra Style Tamarind rice a balanced taste of sourness from tamarind, spices from green and red chili and rich flavor of Sesame oil and sesame seeds. Relish with Papad or Potato chips or any Potato Roast!
• Dosakaya Pappu, Andhra style dal fry made with yellow cucumber. Yellow cucumber is cooked with toor dal along with onion, tomato enriched with delicious tempering.
• Gongura Pulihora, a tangy and spicy rice made with red sorrel leaves. Very delicious, yet quick and easy to make rice variety. A Perfect recipe for Kids Lunch Box! Relish with spicy potato fry!

Recipe card for Dibba Rotti:

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Dibba rotti recipe | Andhra Minapa Rotti

Dibba rotti is an Andhra delicacy. This is a fat, thick, crispy crust dosa made with rice rava, urad dal and other spices. The rotti is made in a thick kadai / wok and cooked on slow to medium flame. This simple yet hearty dish is usually served with Avakkai pickle in Andhra. Learn here how to make this Dibba Rotti with step by step instructions, pictures and video!

Course Breakfast, Breakfast Dishes

Cuisine Andhra, Indian Cuisine, Indian Recipes, South Indian Recipes

Prep Time 5 minutes

Cook Time 40 minutes

Soaking Time 3 hours

Servings 8 rotti

Calories 153kcal

Author Sowmya Venkatachalam

Equipment

• 2 Mixing Bowl
• 1 Mixer Grinder
• 1 Heavy Bottomed Kadai / Wok

Ingredients

• 1 Cup Urad Dal 1 Cup - 250ml
• 2½ Cups Idli Rava (Rice Rava)
• ¼ tsp Fenugreek seeds
• 2 tsp Salt
• 2 nos Green Chili
• 1 inch Ginger
• 1 tsp Cumin Seeds
• ¼ Cup Oil For cooking rotti

Instructions

• Take urad dal in a mixing bowl. Add fenugreek seeds. Wash the dal thoroughly. Add fresh water and soak the urad dal and fenugreek for 3 hours.
  1 Cup Urad Dal, ¼ tsp Fenugreek seeds
  
• Take rice rava in a mixing bowl. Add water and soak the rice rava for 3 hours.
  2½ Cups Idli Rava (Rice Rava)
  
• After 3 hours, drain water from soaked urad dal and take it to mixer jar.
  
• Add ¼ cup of water and grind the urad dal to smooth thick batter. Take this batter in a bowl.
  1 Cup Urad Dal
  
• Squeeze rice rava from water and add it to the bowl having urad dal batter.
  
• Stir both the soaked rice rava and urad dal batter.
  
• In a mixer jar, take green chili, ginger and cumin seeds.
  2 nos Green Chili, 1 inch Ginger, 1 tsp Cumin Seeds
  
• Grind it without adding water.
  
• Add this ground green chili+ginger+cuminseeds to the batter along with salt. Give a good stir. Dibba Rotti batter is now ready.
  2 tsp Salt
  
• Heat a heavy bottomed pan. When the pan is hot, add 2 tbsp of oil. Pour 3-4 ladle of batter on the pan.
  ¼ Cup Oil
  
• Cover the pan with lid and keep the flame very low. Cook the dibba rotti in low flame till the bottom is crusty and golden.
  
• Flip and cook the dibba rotti covered for another 2-3 mins in low flame.
  

Video

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Take urad dal in a mixing bowl. Add fenugreek seeds. Wash the dal thoroughly. Add fresh water and soak the urad dal and fenugreek for 3 hours.

• Take rice rava in a mixing bowl. Add water and soak the rice rava for 3 hours.

• After 3 hours, drain water from soaked urad dal and take it to mixer jar.

• Add 1/4 cup of water and grind the urad dal to smooth thick batter. Take this batter in a bowl.

• Squeeze rice rava from water and add it to the bowl having urad dal batter.

• Stir both the soaked rice rava and urad dal batter.

• In a mixer jar, take green chili, ginger and cumin seeds.

• Grind it without adding water.

• Add this ground green chili+ginger+cuminseeds to the batter along with salt. Give a good stir. Dibba Rotti batter is now ready.

• Heat a heavy bottomed pan. When the pan is hot, add 2 tbsp of oil. Pour 3-4 ladle of batter on the pan.

• Cover the pan with lid and keep the flame very low. Cook the dibba rotti in low flame till the bottom is crusty and golden.

• Now, Flip and cook the dibba rotti covered for another 2-3 mins in low flame. Repeat the same and cook rest of the Dibba Rotti.

• Crispy and tasty Dibba Rotti is now ready to serve! Relish with Avakkai Pickle or Allam Pachadi or any chutney of your choice.

The post Dibba rotti recipe | Andhra Minapa Rotti appeared first on Subbus Kitchen.

Dondakaya Vepudu is a delicious stir-fry made with thinly sliced Kovakkai (also called as Tindora / IvyGourd / Dondakaya) and freshly ground curry powder.  It goes well with any South Indian main courses and also as an accompaniment to Roti. There are many variations in this recipe across different parts of India. This is one of the variation followed in Andhra.  Kovakkai is finely chopped and cooked in low flame till it becomes crispy.  Finally we toss  freshly ground spice powder and roasted peanuts  with the cooked Kovakkai and serve hot! I usually prefer to add the fried peanuts to make it rich.

Tips for making Kovakkai Curry 

• When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
• Wash the kovakkai thoroughly before slicing or chopping. We can slice the kovakkai vertically or we can chop it like small circular pieces.
• You can cook Kovakkai it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the spice powder, tempering and peanuts.
• We have used dry coconut while frying grinding ingredients. You can use fresh coconut if you don’t have dry coconut.
• Cook Kovakkai in low to medium flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
• Cooked Kovakkai tends to shrink so add salt accordingly.

About Kovakkai (Tindora / Ivy Gourd) and its health benefits

You may also want to try:

1. Kovakkai Curry – Kovakkai Curry is one of the quick and easy poriyal which goes very well with rice. The sliced Kovakkai are cooked with onion and  basic spices.
2. Kovakkai Fry – Kovakkai Fry, a delicious stir-fry made with ivy gourd (tindora) and spices. This kovakkai fry goes well with any Sambar/Rasam or any variety rices.
3. Kovakkai Masala : Kovakkai masala is a very delicious and easy to make gravy with onion and tomato as base gravy. Goes well with Roti or any Indian breads

Recipe card for Andhra Style Dondakaya Vepudu | Kovakkai Fry | IvyGourd Stir-fry:

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Dondakaya Vepudu | Andhra Style Kovakkai Fry | Ivygourd Stir-Fry

Dondakaya Vepudu is an Andhra style Tindora Fry (Kovakkai Fry). Kovakkai are stir-fried and tossed with freshly ground spice powder along with roasted peanuts. The freshly made spice powder adds taste and flavor to this fry. This is a perfect stir-fry accompaniment for any South Indian Main Courses like Sambar, Rasam etc. Learn here how to make this Kovakkai fry with step by step pictures, instructions and video!

Course Dry Curry, Poriyal Varieties (South Indian Curries)

Cuisine Andhra, Indian Cuisine, Indian Recipes, South Indian Recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 pople

Calories 100kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Ingredients

• 300 gms Kovakkai (Tindora)
• ¼ tsp Turmeric Powder
• 1 tsp Salt
• ¼ cup Roasted Peanuts

For Grinding

• 1 tbsp Coriander seeds
• 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 3 nos Red Chili
• ½ tsp Cumin Seeds
• 2 tbsp Dry Coconut / Dessicated coconut We can also use fresh coconut.

For Tempering

• 3 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Split Urad Dal
• 1 sprig Curry leaves

Instructions

Preparing Spice Powder

• Heat a pan. Add coriander seeds, split bengal gram, red chili, cumin seeds. Fry till the dal turns light golden color.
  1 tbsp Coriander seeds, 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu), 3 nos Red Chili, ½ tsp Cumin Seeds
  
• Now add dry coconut and fry till the coconut turns light brown. Switch off the flame and allow the fried ingredients to cool off.
  2 tbsp Dry Coconut / Dessicated coconut
  
• Take the fried ingredients in a mixer jar.
  
• Grind it to coarse powder. Set this spice powder aside.
  

Roasting Peanuts

• Heat a tsp of oil in a pan. Add the peanuts to the pan. Roast the peanuts in low flame till they are crispy.
  3 tbsp Oil, ¼ cup Roasted Peanuts
  

Tempering

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal and fry till the dal becomes light brown. Add few curry leaves and give a mix.
  1 tsp Mustard seeds, 2 tsp Split Urad Dal, 1 sprig Curry leaves
  

Cooking Ivygourd

• To the pan, add the sliced Kovakkai (Tindora). Add turmeric powder, salt and give a good mix.
  300 gms Kovakkai (Tindora), ¼ tsp Turmeric Powder, 1 tsp Salt
  
• Initially keep the flame high and stir-fry Kovakkai for 5-6 mins.
  
• Cover the pan with lid and keep the flame medium. Stir occasionally in between and cook the Kovakkai till it is soft and light golden.
  

Finishing Dondakaya Vepudu

• When the Kovakkai is fully cooked, add the freshly ground spice powder and give a good mix.
  
• Finally add roasted peanuts and give a toss. Switch off the flame.
  

Serving

• Delicious Dondakaya Vepudu is now ready!
  

Video

Notes

Tips for making Kovakkai Curry 

• When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
• Wash the kovakkai thoroughly before slicing or chopping. We can slice the kovakkai vertically or we can chop it like small circular pieces.
• You can cook Kovakkai it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the spice powder, tempering and peanuts.
• We have used dry coconut while frying grinding ingredients. You can use fresh coconut if you don't have dry coconut.
• Cook Kovakkai in low to medium flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
• Cooked Kovakkai tends to shrink so add salt accordingly.

Nutrition

Serving: 1cup | Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 306mg | Sugar: 1g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING SPICE POWDER

• Heat a pan. Add coriander seeds, split bengal gram, red chili, cumin seeds. Fry till the dal turns light golden color.

• Now add dry coconut and fry till the coconut turns light brown. Switch off the flame and allow the fried ingredients to cool off.

• Take the fried ingredients in a mixer jar.

• Grind it to coarse powder. Set this spice powder aside.

ROASTING PEANUTS

• Heat a tsp of oil in a pan. Add the peanuts to the pan. Roast the peanuts in low flame till they are crispy.

TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal and fry till the dal becomes light brown. Add few curry leaves and five a mix.

COOKING IVYGOURD

• To the pan, add the sliced Ivygourd. Add turmeric powder, salt and give a good mix.

• Keep the flame high and stir-fry Ivygourd for 5-6 mins.

• Cover the pan with lid and keep the flame medium. Stir occasionally and cook the Ivygourd till it is soft and light golden.

FINISHING DONDAKAYA VEPUDU

• When the Ivygourd is fully cooked, add the freshly ground spice powder and give a good mix.

• Finally add roasted peanuts and give a toss. Switch off the flame.

SERVING

• Delicious Dondakaya Vepudu is now ready!

The post Dondakaya Vepudu | Andhra Style Kovakkai Fry | IvyGourd Stir-fry appeared first on Subbus Kitchen.