AV's - VEG. KITCHEN | FOOD & TRAVEL STORIES

Theeyal   is a   South Indian   dish originating from the   Indian   state of   Kerala  and is made from a mixture of spices consisting of roasted   coconut ,   coriander   seeds, dried   red chili   and   fenugreek . All spices are ground to a paste and cooked in   tamarind   water with   vegetables . When completed it looks like a rich medium brown gravy and is normally served with rice. MASALA ingredients - grated coconut, coriander powder, red chilli powder, turmeric powder, jeera powder, fengreek powder ---} lightly roasted in 2 tsps. coconut oil.  when cool, grinded into smooth paste. GRAVY ingredients - onion, ginger, curry leaves, tamarind juice, salt, coconut oil ---} In a pan, heat 2 tsps. coconut oil, fry these ingredients.  Add sliced mushrooms and cook for 5-10 minutes.  Add grinded masala paste.  Simmer and serve with Rice or Roti.

ELLU-BELLA MAKARA SANKRANTI  - festival in the Hindu calendar dedicated to the SUN (Surya) God which is observed and celebrated by Hindus around the world each year in the month of January either on the 14th or 15th of January. AVAREKALU RASAM KADALEKAI & AVAREKALU SUNDAL SWEET PONGAL SPICY PONGAL The festivities associated with Makar Sankranti  are known by various names including  Sankranthi or Peddha Panduga  in  Andhra Pradesh  and  Telangana ,   Khichari  in  Bhojpuri region ,  Magh Bihu  in  Assam ,  Maghi Saaji  in  Himachal Pradesh ,  Makara vilak  in  Kerala , Makara sankranti in  Karnataka ,  Maghi Sangrand  in Punjab,  Pongal  in Tamil Nadu,  Maghi Sangrand  or  Uttarain  (Uttarayana) in Jammu,  Sakrat  in Haryana, Sakraat in Rajasthan,  Sukarat  in central India,  Uttarayana  in  Gujarat  and U...

PURI / POORI - is a type of deep-fried bread made from unleavened whole wheat flour, originated from the Indian subcontinent. ROTI / CHAPATI - Unleavened flatbread is a common staple food in India, Nepal, Pakistan, Sri Lanka, Bangladesh.   Chapatis (roti) made out of whole wheat flour cooked on a tava (flat skillet).   Chapatis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, East Africa and the Caribbean islands. ALOO-MUTER-PANNER MASALA (POTATO-PEAS-COTTAGE CHEESE CURRY Chapati  Onion Chapati Grilled Chapati Chapati ingredients - Whole wheat flour, salt and oil - combined together to make a smooth dough, rested for 30 mins and then rolled into round shapes.  Cooked both sides on a hot tava (flat skillet) and served with chutneys, sambar, subji's, korma etc., Stuffed Chapati Ingre...

KOOTU is a South Indian Lentil & Vegetable Stew - noted for its nutty & complex textures & flavours with the liberal addition of coconut & lentils.  This dish is typically less watery than sambar but more so than dry version of stir-fries. PORICHA KOOTU is made with variety of vegetables and lentils (toor & moong dals), fried - urud dal, black pepper, dry red chilli, cumin & fresh coconut are grinded together.  Other ingredients include - tamarind extract, coconut oil, salt, mustard seeds, Hing & curry leaves.  This dish is served with plain rice. Urud dal, black pepper, cumin, dry red chilli, fresh coconut - fried to golden brown texture then grinded into a smooth paste.  Other ingredients - tamarind juice, salt to taste, hing powder & mustard seeds are seasoned in coconut oil.  Cooked lentils & vegetables are simmered with other ingredients and served hot with plain rice. INGREDIENTS & METHOD 2 cups mixed vegetables of...

RASAM  (also known as "Saaru" in Kannada, "Chaaru" in Telugu is a South Indian soup and has a distinct taste due to its own additional seasoning ingredients and is usually fluid in consistency.   This dish traditionally prepared using Tamarind juice as a base with the addition of tomatoes, pepper, cumin, chilli and other seasonings and spices.   Rasam is consumed with rice and in a traditional South Indian meal , it is preceded by a Sambar rice and is followed by Curd rice.  Mango Rasam  ( ಮಾವಿನಕಾಯಿ ಸಾರು ) Ingredients & Method 3 mangoes, salt & jaggary powder to taste, green chilli to taste, 1-2 tbsp. rasam powder, 1 tbsp. each - cumin & coriander powder, 1/4 tsp. hing powder, 1/2 tsp. each pepper & red chilli powders, 1/2 tsp. mustard seeds, 2 tbsp. ghee, handful of chopped coriander & curry leaves. Pressure cook cut mangoes until tender.  when cool, squeeze mango juice from cooked mangoes.  In a pan, heat ghee, season m...