This Keerai thokku recipe is an easy version of Andhra style Palakura Ulli Karam recipe / Palak keerai thokku (
The post Keerai Thokku Recipe | Andhra Palakura Ulli Karam Recipe appeared first on Chitra's Food Book.
Green apple juice is a healthy and refreshing drink made with green apples, cucumber, ginger, lemon, and a little honey. It is refreshing, delicious, tangy, and perfect to sip on a sunny day! What is Green Apple Juice? Green apple juice is a simple and refreshing drink made from fresh green apples (Granny Smith), English...
The post Green Apple Juice appeared first on Blend with Spices.
Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.
Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.
See recipe card for quantities.
Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.
Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.
This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.
Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.
If you're going to make this recipe, make sure to follow this top tip!
Don’t overcook the peas! They should be soft but still hold their shape to give the sundal a nice texture. Overcooked peas can turn mushy and make the dish less appealing. Also, add the raw mango and coconut at the end to preserve their freshness and flavor.
The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.
Peanut Sundal is a wholesome, protein-rich South Indian snack that combines the nutty goodness of boiled peanuts with a flavorful tempering of spices and fresh coconut. Light, nutritious, and naturally delicious, it is a popular choice during Navratri as well as a guilt-free evening snack any time of the year. This quick and easy recipe is proof that simple ingredients can come together to create something fan-freaking-fantastic!
In South India, Peanut Sundal holds a special place during festivals, especially during Navratri when different varieties of sundal are prepared each day as offerings (neivedyam) to the Goddess. It’s one of the many sundal recipes that devotees enjoy sharing with friends and family after daily puja rituals. Beyond Navratri, peanut sundal is also made during temple festivals, community gatherings, and as a healthy evening snack at home. Thanks to its protein-rich peanuts and light seasoning, it’s both festive and everyday-friendly—a dish that beautifully blends tradition with wholesome eating.
[feast_advanced_jump_to]Each component in this Peanut Sundal is carefully chosen to deliver a perfect balance of flavor, texture, tradition, and nutrition:
Together, these ingredients converge to make a dish that’s visually appealing, spiritually meaningful, and a true celebration of South Indian culinary heritage.
See recipe card for quantities.
Don’t overcook the peanuts! They should be tender yet still hold their shape, so they have a satisfying bite. Overcooking can make them mushy and affect the texture of the sundal.
Looking for other recipes like this? Try these:
The post Peanut Sundal | Verkadalai Sundal appeared first on Subbus Kitchen.
Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!
Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.
[feast_advanced_jump_to]Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.
See recipe card for quantities.
For perfectly textured karamani sundal, make sure the black-eyed peas are cooked but still firm—they should hold their shape and not turn mushy. Also, toast the coconut lightly before mixing it in to enhance its aroma and give the sundal an extra layer of flavor.
The post Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal appeared first on Subbus Kitchen.
Green peas gravy for rice i.e Pattani Kuzhambu recipe | Pachai pattani kulambu recipe for rice in Tamil is must
The post Green Peas Gravy For Rice | Pattani Kuzhambu Recipe appeared first on Chitra's Food Book.
Pressure cooker Rava Kesari recipe | Easy rava kesari recipe in a pressure cooker in South Indian style for beginners.
The post Pressure Cooker Rava Kesari Recipe appeared first on Chitra's Food Book.
Green peas gravy for rice i.e Pattani Kuzhambu recipe | Pachai pattani kulambu recipe for rice in Tamil is must
The post Green Peas Gravy For Rice | Pattani Kuzhambu Recipe appeared first on Chitra's Food Book.
Pressure cooker Rava Kesari recipe | Easy rava kesari recipe in a pressure cooker in South Indian style for beginners.
The post Pressure Cooker Rava Kesari Recipe appeared first on Chitra's Food Book.
A bright, tangy and flavorful South Indian rice dish, this Nellikai Sadam is made with fresh amla and tempered with simple spices. It's a light yet satisfying meal that can be made in no time! What is nellikai sadam? Nellikai Sadam is a simple and delicious South Indian rice dish made with amla (Indian gooseberries)...
The post Nellikai Sadam (South Indian Amla Rice) appeared first on Blend with Spices.
Looking for a wholesome, protein-packed meal that’s both nutritious and delicious? Dal Palak is the perfect combination of creamy lentils and fresh spinach, infused with aromatic spices for a comforting and flavorful dish. This easy-to-make recipe is not just healthy but also bursting with taste, making it a great choice for a hearty lunch or dinner. Whether paired with steamed rice or warm rotis, this dish is sure to become a family favorite. Keep reading to learn how to make this fan-freaking-fantastic dish in no time!
Dal Palak is a versatile dish that can be enjoyed year-round, but it becomes especially popular during the winter months when fresh spinach is in season. The combination of protein-rich lentils and iron-packed spinach makes it a nutritious choice for colder days, providing warmth and energy.
In Indian households, Dal Palak is a staple comfort food, often prepared as part of everyday meals rather than being reserved for special occasions. However, it is commonly made during festivals like Navratri and Ekadashi, when people opt for simple, sattvic (pure) vegetarian meals. Additionally, it is a favorite during fasting periods and post-festival detoxes, as it is light, easy to digest, and highly nutritious.
Whether enjoyed as a cozy winter dish, a nourishing meal during festive times, or simply as part of a balanced diet, Dal Palak remains a beloved classic in Indian cuisine!
This Dal Palak recipe was inspired by my other delicious dal variations on the Subbus Kitchen site, where I’ve explored different ways to bring out rich, comforting flavors in traditional Indian cooking. For a perfectly balanced meal, pair this with this amazing Jeera Aloo recipe—the combination will elevate your dining experience with complementary textures and flavors. Trust me, once you try this, it’s going to be a staple in your kitchen!
[feast_advanced_jump_to]A clear, well-organized shot of the ingredients for Dal Palak helps showcase the freshness and simplicity of this wholesome dish. Each ingredient plays a crucial role in balancing flavors, texture, and nutrition. Toor dal (pigeon pea lentils) is chosen for its creamy texture and mild flavor, perfectly complementing the fresh spinach (palak), which adds earthy richness and a boost of vitamins. Garlic and green chilies infuse a hint of spice and warmth, while cumin seeds and mustard seeds enhance the dish with their aromatic depth. Turmeric powder and hing (asafoetida) aid digestion and bring out the vibrant color. Finally, a drizzle of ghee at the end elevates the dish, adding a rich, comforting finish.
See recipe card for quantities.
Hint: For extra flavor, try adding a squeeze of fresh lemon juice just before serving. It will brighten up the dish and balance the richness of the dal.
Here are some delicious variations of Dal Palak you can try to add a twist to the traditional recipe:
These variations allow you to experiment and tailor the dish to your taste, while still keeping the essence of Dal Palak intact!
Here are some tips to help you make the perfect Dal Palak:
Follow these tips to make a perfectly flavorful and comforting Dal Palak every time!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
The post Dal Palak appeared first on Subbus Kitchen.
Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.
Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items.
At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.
Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.
Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short -
we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture
Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks.
Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.
PREP TIME : 5 mins
COOK TIME :10 mins
COURSE : Dessert, Karwa Chauth Special, Festival Special
CUISINE : North Indian Punjabi Cuisine
Ingredients:
Pheni/Fenia - 1/2 cup
Milk - 4 cup
Sugar - 1/4 cup sugar (adjust it to your taste)
Chopped Almonds - 12 to 14 pieces
10 Raisins
Instructions :
1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little.
2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.
3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.
4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste, in my family including me everyone love pheni ki kheer as a cold dessert.
5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..
This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"
Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth in texture. Perfect to use as an ingredient for many dessert recipes, Indian mithai, eggless baking as well ice creams like mango tutti frutti ice cream too!!
As the name suggests condensed milk is thick sweet milk that has been condensed to about 1/3 of its original volume by evaporating the liquid over slow cooking.
I am sharing slow cooking process and traditional method to make condensed milk at home. Depending on how much milk you have it could take from 45 minutes to 50 minutes or more.
The result is a thick, rich, creamy, delicious sweetened condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.
You can even try gajar halwa recipe with condensed milk, mango coconut fudge, no cook rose coconut laddoos, mango coconut laddoos, chocolate fudge,
My condensed milk recipe contains milk, however, if you are dairy-free and/or like vegan baking, use coconut milk rather than dairy milk follow the exact same recipe. It is just as easy to make and it tastes great too.
Milk - it's best to use whole milk(full fat). Skimmed milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.
Sweetener - I've used white sugar but you can use brown sugar, honey, maple syrup, or even sugar-free alternatives. I have made with condensed milk with brown sugar also, you can also check out this recipe also
Baking Soda
Adding baking soda may prevent the protein in the milk from coagulating which gives a smoother consistency.
Whole Milk(Full fat) - 1 litre
White Raw Sugar - 1 cup
Baking soda - 1/8 teaspoon
1. Place milk in a heavy-bottom pan over medium to low heat and let come to an almost boil.
2. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.
3. When the milk has reduced to about half, add the sugar and baking soda continue to simmer on low stirring frequently.
4. Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume.
5. Check the condensed milk is ready or not - by adding a two to three drops in to bowl, check weather it is sticking in your finger or not, if it is then your condensed milk is ready OR if it is not the cook your milk more for 3 to 4 minutes then again test the condensed milk.
6. Remove from heat, let cool in the pan for a few minutes. Sieve the condensed milk for smooth and creamy texture.
7. Then, pour into a clean mason jar or container. Let it cool completely at room temperature then store it in the fridge for up to 1-2 months.
NOTES
1. it is important to keep the heat low and stir frequently, otherwise, the milk will burnt on the bottom giving the condensed milk a burnt smell and taste.
PIN IT later for your future use
HAPPY COOKING & ENJOYY 💜💜
 |
| Banana Nut Chocolate Chip Bread |
 |
| Banana Chocolate Cake with Walnuts |
 |
| Banana Chai Cake |
PIN IT later for your future use
This frozen yogurt bark with mango is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.
This recipe is super simple to make – it’s the perfect recipe to involve your kids in.
plain yogurt – I personally like using full-fat yogurt for yogurt bars because it’s thicker and a bit more rich, but you can use regular plain yogurt... if that’s all you have and low-fat yogurt & for my vegans friends can use Greek yogurt.
Sugar or honey – I used sugar in it because my mangoes are not too sweet and if it’s not bough sweet you can use honey too. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.
Mango– you can use any fresh mango chunks you like, but I love the swirls in it, so I use purée for bars and purée to makes swirls inside the bars 😋😀 you can use any fruits of your choice.
Tutti frutti for garnish - you can use anything, it perfectly goes with dry fruits and great going with coconut flakes
One of my favorite recipes to use to cool off with are these frozen fruit bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store because they are made with fresh yogurt.
In my family, we all are big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars into this.
You can use the same mango yogurt mixture into popsicles too, I made that way also but forget to click it.
Prep Time : 10 mins
Freezing Time : 4 hrs
Total Time : 4 hrs 10 mins
Course: Dessert
Cuisine: American, Fusion, Indian
Servings: 3
Author: Jolly Makkar
1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;
Mango Puree – 1/2 cup
Homemade Curd/Yogurt – 1/2 cup
Sugar – 2 tbsp (according to sweetness of your mango)
Tutti frutti for garnish/crushed dry fruits – 2 to 3 tbsp
1. Peel the mango, chop the pulp and puree the same. I used one ripe mango. Set aside about 1/2 cup of the puree.
2. Line a cake pan or baking tray with parchment paper. I lined my cake tin with the parchment paper.
3. In a blender, add the puree, yogurt and sugar.
4. Blend it once or twice in the high mode or instead of blending you can use the hand whisk an combine them well. And make sure the sugar is dissolved.
5. Now pour this mix into the cake tin lined with parchment paper. Tap it nicely to the mix until it is evenly spread.
6. Take a 2 tbsp of mango puree, add on top of yogurt mango mixture and make a swirls on it.
7. Next, sprinkle the tutti frutti or your choice of crushed dry fruits on top and freeze it.
8. After 3-4 hours, take out from freezer and CUT them into your favorite shapes and freeze them again. Or You can store them into zip lock bag for longer time.
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time THE LETTER "Y" so I choose my key ingredients YOGURT and make this easy and HEALTHY MANGO YOGURT BARS
PIN IT later for your future use
Brussels Sprouts Sandwich Recipe – A simple, healthy and easy grilled cheese sandwich with brussels sprouts is a delicious and unique variation of the classic grilled cheese sandwich! What are brussels sprouts? Brussels sprouts are a type of tiny, green vegetable that belongs to the cabbage family. They have a slightly bitter taste and a...
The post Brussels Sprouts Grilled Cheese Sandwich appeared first on Blend with Spices.
Persimmon Kale Salad – A simple, sweet, crunchy and healthy holiday salad made with seasonal persimmons, kale, pomegranate, feta, nuts and cranberries. It is so pretty and perfect for Thanksgiving and Christmas! What is persimmon kale salad? It is one of the flavorful and delicious holiday salad recipes made with seasonal fuyu persimmons, kale, pomegranate,...
The post Persimmon Kale Salad appeared first on Blend with Spices.
Pressure cooker pasta recipe – Easy one-pot pasta recipe with step-by-step pictures.
We usually cook pasta in water separately and add pasta to this and cook it along with veggies. This method is a super easy version of pasta. All you need is a pressure cooker.
For this recipe, I used my Prestige Svacch stainless steel cooker. It is a revolutionary pressure cooker that has a Unique Deep Lid with spillage control. It prevents froth from flowing out of the cooker. Hence, making it easier for me to clean. It also has sturdy handles that allow me to hold the cooker with ease.
If you are in a bachelor’s accommodation or dorm and don’t have access to any other utensils, this is a perfect recipe for you. Also, we are not grinding anything in this recipe.
Usually, I make pasta sauce for making pasta for my kids. Especially when I make it for their lunch box, I prefer to make the pasta with sauce as it won’t become dry. The addition of veggies in this pressure cooker pasta recipe makes it wholesome. You can make this for a weeknight dinner just using frozen vegetables.
I used penne pasta for making this recipe. You can use any variety of pasta. Also, you can make this like Indian-style masala pasta. For this, you can add red chili powder, coriander powder, cumin powder, and garam masala powder. Skip the red chili flakes and oregano if made in Indian style. Use whole wheat or quinoa pasta if you want to make a healthier version.
Also check out other interesting pressure cooker recipes – Chana dal pulao, pressure cooker kesari, Pressure cooker pav bhaji, Kavuni arisi paal payasam
Prestige is known for its promise of innovation and safety. Make sure you check out their
top-quality kitchen appliances
The post Pressure cooker pasta recipe appeared first on Jeyashri's Kitchen.
Login