September 16, 2020

My Culinary Biography

Hi Friends...

I believe this post is going to be interesting as I am going to share more details about ME like who I am, what is my passion, why I chose the culinary field etc. Are you curious?? Then, let's jump in... 

I am Rekha Priyadharshni Jeyachandran and known as Priya Satheesh / Priyasmenu in the blogging world. I was born in a "Temple of City" in South India and then brought up in Chennai, Tamilnadu. I did my undergrad in Engineering with a deep passion for cooking. As a kid, cooking always intrigued me and I used to make simple Roti, Ghee rice, and Fried diamond biscuits along with my brother and kids next door. 

Coming from a conservative family, hotel management studies was a big NO and after a tug of war, Engineering happened. The twist of events happened to post my marriage with Satheesh who also shares the same passion with me. I started my blog in 2009 childishly to keep myself busy and to experiment with the rarely available Bell peppers, Zucchini, and flavored sausages. 

The happiness of cooking forgets all my worries and boosts energy and confidence. When I am stressed or emotionally down, I just step into the kitchen and try out new recipes with different flavors and cuisine. Being a foodie and a blogger, I love experimenting with flavours which makes me busy all day thinking about the combination and flavors of ingredients. 

I truly believe in the quote " Whatever happens, it happens for a reason". The childishly started blogging showed me a way to participate in cooking competitions, helped me to do a food product review, to become a recipe developer in a leading regional magazine back in hometown, to achieve my dream of publishing a book titled "50 Chutney Recipes" which is available as an ebook in Kindle. Blogging helped me to connect people around the world who share the same passion as me. And finally, all this food journey motivated me to follow my dream of becoming a chef. 


Few recipes which got published in the book....

 
Chicken Recipes


Innovative Pizza Recipes


Kashmiri Recipes 

I am sure you must be interested in knowing why I want to become a chef when there are multiple options in the food industry when I love food..... Here comes my answer :)  

Becoming a chef is my childhood dream. I always dreamt to be in a kitchen, cooking something delicious, and serve to my loved ones. Though I knew that being a chef is not an easy job as we see in the cooking shows, I love to work in the kitchen and I want to see people enjoying my food. Cooking for others gives me immense happiness and self-satisfaction. The smile on their face while enjoying their food is what I want. 

Though I had a dream of becoming a chef from childhood, I never worked in a real-time restaurant kitchen until I move to Canada. My first job in a Korean restaurant taught me that being physically strong is more important while working in the kitchen. Then when I moved to A&W, I learned to handle pressure during service hours. 

My Philosophy of cooking...

Hmm... Well, I can say that uniqueness is my philosophy of cooking. I respect the originality of the recipe but since I love to experiment with the flavors, I love to include some uniqueness in my cooking which I believe indeed gives a different food experience to people. 

My favorite quote... 

When it comes to entertainment, I love watching culinary-related shows and movies. The one movie which inspired me a lot is "Julie & Julia", a movie about a chef Julia Child. I adore the way she loved food and cooking and her quotes were very simple and practical. Among all the quotes, I just love this quote which I can relate with me as I love food ;)

"People who love to eat are always the best people" - Julia Child 

-, F., By, -, Flavia MedrutFlavia Medrut is a freelance writer, Medrut, F., & Flavia Medrut is a freelance writer. (2019, August 16). 18 Julia Child Quotes That Will Give You an Appetite for Life. Retrieved September 16, 2020, from https://www.goalcast.com/2019/02/20/julia-child-quotes/

There are many great culinary blogs that I have been following till now. Each blog has its own style of presentation and recipes. I have mentioned a few blog links below which I frequently visit to have a look at their recipes, to learn about food, food photography, and their food culture. 

https://www.africanbites.com/

https://sallysbakingaddiction.com/

https://pinchofyum.com/

If you love baking, then sallybakingaddiction is the best webpage to visit and learn more about baking. The recipes are easy to understand with a detailed explanation. And of course, there are loads of mouthwatering baking goodies :) 

I hope you all enjoyed my today's post. Take a time to view my recipes and send me your feedback. You can reach me at priyasmenu@gmail.com or Instagram page - @priyas.menu 

Few of my culinary creations... 














August 31, 2020

Chicken Mole / Mexican Cuisine

 


Chicken Mole is a delicious and deeply flavoured Mexican dish which is prepared using a variety of spices with an addition of chocolate. 

Yes! you heard it right, this chicken dish has chocolate in it. The addition of chocolate gives a mild sweet and mild bitter taste and also, in addition, gives a rich texture to the dish. Mole is a traditional marinade and sauce originally used in Mexican cuisine. The sauce is prepared using a mix of spices like cinnamon, cloves, fennel, cumin etc along with the garlic, onion and tomatoes with the addition of melted chocolate. This combination gives a unique flavour to the dish and also, pairs perfectly with the grilled or baked chicken. Instead of serving chicken aside, the chicken pieces can also sautéed first and then cooked along with the gravy. In this way, the chicken absorbs all the flavour from the gravy and gives a delicious taste. Though the dish looks and sounds complicated, it is quite easy to prepare. 

This is one of the dish which I wanted to try for long time but I was very sceptical because of the addition of chocolate along with the chicken. Finally, got a chance to try this dish and to my surprise, everyone at my home loved it including my kiddo. 


This chicken mole can be served with a plain steamed rice or brown rice or Mexican rice. Apart from serving with rice, we can also include shredded chicken to the gravy and serve it as tacos. 

Looking for more chicken recipes ? Then, try these....

Thai Basil Chicken Stir Fry 

Creamy Butter Chicken using Macadamia nuts 

Chicken & Walnut in Spinach gravy 

Chicken & Betel Leaves Soup 


About the event... 

Sending this Mexican delicacy to an event "Shhh Cooking secretly challenge" which is happening every month among food bloggers with an interesting theme. This group is managed by an amazing blogger Mayuri di who blogs at Mayuri's Jikoni. Every month, one of the blogger will get a chance to select the theme and followed by bloggers getting paired with each other. Sounds Interesting right ! Likewise, for the month of August, the theme of chocolate was suggested by Mayuri di. She is a wonderful, dedicated blogger and her blog page has loads of amazing recipes in all categories like Gujarati Khana, Kenyan Cuisine, Gluten free, Fasting recipes etc. Especially I liked her Beetroot blueberry pops, Maharage Ya Nazi, Pan de Yuca and Kansar. Head to her page for more interesting recipes. 

For this month, I was paired with a lovely blogger Pavani Gunikuntla who blogs at Pavanis Kitchen. She page is loaded with many mouthwatering recipes like Rasagulla, Tawa chicken tikka, Nutella brownies which is made using 3 ingredients, Instant Malpua using condensed milk etc. And also, I just loved her food pictures which is so tempting and appetizing. For more delicious recipes, do visit her page. Coming to the secret ingredients, Pavani gave me Cinnamon and Fennel seeds as my secret ingredients. So, I have used those ingredients along with the chocolate and prepared this delicious Mexican dish. Likewise, I gave Eno and milk as secret ingredients and using those, she prepared a delicious biscuit cake. Click HERE to get a detailed recipe of her cake. 

Here comes the recipe for the Chicken Mole... 

Recipe adapted from vahrevah

Ingredients :

For paste :

2 Tbsp Oil 

1 Tbsp Coriander seeds 

1 Tsp Jeera / Cumin seeds 

3 Cloves 

1 inch Cinnamon stick 

1 Tsp Saunf / Fennel seeds 

6 Almonds 

8-10 Raisins 

1/2 Tsp Dried Oregano

3 Garlic pods, chopped 

1 Big Onion, Finely chopped 

6 Medium sized tomatoes, chopped

For Gravy :

2 Tbsp Oil 

2 Tbsp red chilli paste 

1 Cup Chicken stock or water 

1/2 Cup Melted Chocolate 

Salt to taste 

For Air fried Chicken :

3 Chicken breast 

2 Tsp red chilli powder 

1/2 Tsp Turmeric powder 

Salt to taste 

Method :

Heat pan and add coriander seeds followed by cumin seeds, cinnamon stick, cloves, fennel seeds, almonds, oregano and raisins. 

Dry roast all the ingredients and add garlic pods followed by the chopped onion. 

Add oil followed by the chopped tomatoes and saute well.

Cook until the tomatoes turns soft and mushy. 

Once done, remove from the flame, cool the ingredients and grind into smooth paste. Keep aside. 

Now heat oil in a pan and add the ground paste followed by red chilli paste. 

Cook it until the gravy starts bubbling. 

Now add salt followed by the melted chocolate and cook it again for 5 - 7 minutes. 

Remove from the flame and keep aside. Mole is ready. 

To air fry the chicken, marinate the chicken breast using red chilli powder, turmeric powder and salt for 30 minutes. 

Then air fry them for 20 - 30 minutes in batches. Flip the chicken for every 15 minutes. 

Plating :

Serve the steamed rice on the plate, place the air fried chicken and pour the mole on it. 

Serve with lemon wedges and coriander leaves.


Serving Options :

Serve with grilled or air fried chicken and rice. 


For more chicken recipes, Click HERE

If you try this recipe, please don't forget to share with me :) Do send me your feedback to priyasmenu@gmail.com or tag me @priyas.menu on instagram. 

July 30, 2020

Instant Rava Idli

Instant Rava Idli

Instant Rava Idli is an easy, tasty and healthy South Indian breakfast using Rava / Semolina and Yogurt!

Rava Idli is a wonderful keeper recipe for me when I run out of batter or when my family gets sudden craving for Idli. Rava idli does not requires fermentation so it is easy to prepare and goes well with coconut chutney or peanut chutney and sambhar

If you love instant idlis, then don't forget to check out the following recipes too... 




Ingredients used in this recipe... 

Rava which is also known as semolina is used in this recipe. You can also use Bansi rava than the regular ones to make it more healthy. 
Yogurt - I have used regular yogurt / curd in this recipe. 
Veggies - Green chillies, ginger and green peas are the veggies included in this recipe. The same recipe can be made more nutritious by including grated carrots, spinach or dill leaves, sweet corn kernels etc.. 
Seasoning - Apart from mustard, cumin, curry leaves and hing, I have included chana dal and groundnuts in this recipes which gives a lovely crunch in each and every bite. So, include more if you like it. Cashews can also be added. 
Eno - Eno along with the yogurt makes the idli soft and spongy. Always make sure to add eno only after the water boils in the steamer. The idlis should be ready to go for steaming once the eno gets mixed in the batter. Baking soda will also work great instead of eno. 

Instant Rava Idli

About the event...

Prepared this instant rava idli for an event Shhhhh Cooking Secretly Challenge which is happening every month among food bloggers with an interesting theme. This group is managed by Mayuri di who blogs at Mayuris Jikoni. Every month, one of the blogger will get a chance to suggest a theme and followed by bloggers getting paired with  each other. Likewise, for this month the theme of steamed food was suggested by Anu Kollon who blogs at Entethattukada. When I visited her page, I was impressed by the varieties of pickle recipes on her webpage like Dates Pickle , Manga Achar etc. Apart from that, there are many more interesting recipes like  Kallumakkaya FryBanana Walnut Muffins etc. Don't forget to check it out! 

Coming to my partner of this month challenge, I was paired with Aruna Saraschandra who blogs in the name of Vasuvegkitchen. She is a wonderful blogger and her webpage has many interesting recipes like Baingan Ki Lonje ( Uttarpradesh famous Brinjal Curry ), Omapodi, Carrot & Corn Soup, Karnataka Style Puliyogare, Besan Ladoo etc. For the challenge, she gave me green chillies and ginger as my secret ingredients and in-turn, I gave her red chilli and coconut as her ingredients. She prepared a delicious Kara Amini Kozhukattai. Check out her page for the detailed recipe.. 


Instant rava Idli

Ingredients :

2 Tbsp Oil 
1 Tsp Mustard seeds
1 Tsp Cumin seeds 
2 Tbsp Chana dal 
1 Tbsp Groundnut, roasted and peeled
2 Sprigs of Curry leaves
A pinch of Hing 
1 Finely chopped green chillies
1 Tbsp Finely chopped ginger 
1/4 Cup Green peas 
1 Cup Rava 
1/2 Cup Curd / Yogurt 
Salt to taste 
Water as required 
1/2 Tsp Eno / Fruit salt 

Method :

Heat oil in a pan and add mustard seeds. 

Once it starts spluttering, add cumin seeds followed by chana dal, groundnut, hing and curry leaves. 

Fry and add green chillies followed by ginger and green peas. 

Now add rava and roast it for a minute. 

Remove from the flame and cool the mixture. 

Add the measured curd to the rava mixture and mix well. 

Add about 1/2 cup of water along with the required quantity of salt. 

Mix well and keep aside for 10 - 15 minutes. 

Meanwhile, heat water in a steamer pan and set ready to prepare idli.

Now add 1/4 - 1/2 cup of water to get the idli batter consistency. 

Add the measured quantity of eno and mix well. 

Brush oil on the idly plates and pour one ladle of batter on each section. 

Steam it for 7 - 8 minutes and remove from the flame.

Serve hot. 

Instant Rava Idli

Serving Options :

Serve with chutney and sambhar. 

Instant Rava Idli

Few chutney recipes which goes well with these idlis....






Click HERE for more chutney recipes. 

If you like this idli, do try and send me the feedback to priyasmenu@gmail.com or tag me @priyas.menu on instagram. 










July 22, 2020

Tuna, Apple, Green peas and Hummus Sandwich / Healthy Sandwich


This is a delicious and nutritious sandwich prepared using Tuna,Apple, Green peas, Lettuce, Hummus and Bread.

Sandwich is such a versatile recipe where food such as vegetable, meat, seafood or cheese are stuffed in-between two bread slices. Personally, I love my sandwich with lots of veggies along with any type of meat or egg. Today's recipe is a delicious healthy sandwich in which I have included veggie, fruit and seafood. A glass of fresh juice and this healthy sandwich makes a balanced meal to start a wonderful day. 


Ingredients used for this recipe :

Tuna is usually canned in edible oil, in brine or water and in this recipe, I have used Tuna which is canned in water. The addition of green peas made the sandwich nutritious and the sweet and sour taste from the red apple gave a lovely flavour to the sandwich. The quantity of hummus is purely one's choice. The addition of more hummus gives a delicious creamy texture so adjust according to the preference. Preparing hummus is quite easy and all you need are chickpeas, lemon juice, garlic, Tahini, cumin and salt. I will be posting hummus recipe soon. Alternatively, you can use store bought hummus which is widely available in supermarkets with lots of flavours. There is no specific measurement for lettuce leaves so use it accordingly. I love adding extra lettuces to my sandwich :) And the final ingredient is bread, I have used brown bread which can also be substituted with any type of breads. I did not include salt and pepper in this sandwich but you can add according to your taste bud. 


OH YES! You can do variations..... 

Many variations can be done to this simple healthy sandwich by including more veggies like grated carrots, boiled potatoes, cherry tomatoes, avocado and herbs like parsley, chives, etc. To make it flavoursome, spread mint chutney on the toast and then place lettuce leaves. 
Don't like seafood ? Then, just replace tuna with chicken. Trust me, it will be equally delicious. 


Ingredients :

1 Canned Tuna 
1 Apple, Medium sized 
1/4 Cup Green peas, cooked 
1/4 Cup Hummus 
Fresh Lettuce leaves 
4 Brown bread slices, Toasted

Method :

Drain liquid from the canned tuna and transfer it to a bowl.

Add chopped apple followed by cooked green peas and hummus. Mix well. 

Take one toasted bread slice, place the fresh lettuce leaves and evenly spread the prepared tuna mixture. 

Cover it with another slice of toasted bread and serve. 

Repeat the same for the remaining slices. 

Serving Options :

Serve with fresh juice. 







June 30, 2020

Apple & Chickpeas Salad



Apple and Chickpeas Salad is a delicious and nutritious salad. It's made with lettuce, apple, chickpeas, purple cabbage, coloured baby carrots, Thai red chilli, chives, cherry tomatoes and tossed with a flavourful dressing using mayo, curd, mustard sauce and maple syrup. 


Salad is one of the healthiest and easiest choice of food when it comes to lunch, parties or dinner. Salad can be made either simple or exotic based on the ingredients and dressing. Personally, I love salad and can survive with that ;) Since my salad is loaded with veggies and a fruit, it can be served as a meal. A bowl of this salad and a glass of fresh juice was my meal when I prepared this nutritious salad. The creamy dressing with the mild sweetness from maple syrup is the highlight of the salad which made my family to fall for this salad including my little kiddo who hates salad. What else do I need than this as a mother :)

Have a look on few interesting salad recipes which I have shared on my page.. 






Sending this salad recipe to a blogger event Shhh secretly cooking challenge which is happening every month among few fellow bloggers. Summer salad is the theme for this month and it was suggested by Kalyani Sri. And also, she is my partner for this month challenge :) 


Kalyani Sri is a wonderful blogger who owns a page in the name of Sizzling Tastebuds. Her page has loads of delicious recipes in all categories like Diabetic foodsparty recipeseggless bakingProtein rich recipessugar free recipes and many more.. Especially I liked her Vegan chilli chocolate mousse Sugar free apple raisin muffins and Kidney bean - Sesame seed dip. For more recipes, head to her page. 


Coming to the secret ingredients, I was given Apple and chives by her and I suggested barley & Lemon juice for her. Using those ingredients, she prepared a healthy and an interesting salad "Warm Barley summer salad with kiwi and roasted peppers". 

This Apple and chickpeas salad can be served warm or cold. Variations can be done to this recipe by including more veggies and fruits like pears, grapes etc. The addition of maple syrup to the dressing gives a mild and delicious taste to the salad. Chives can also be substituted with spring onions if it is not available. 


Here comes the recipe of this refreshing salad... 

Ingredients :

1 Apple, chopped into small cubes
1 Cup Chickpeas, cooked 
1/2 Cup Purple Cabbage, shredded 
1/2 Cup Coloured Carrots, cut into small pieces or shredded
2 Tbsp Chives, finely chopped 
1 Thai red chillies, finely chopped
5 Cherry Tomatoes, cut into halves
6 - 7 Lettuce leaves

For dressing :

1/4 Cup Mayo 
3 Tbsp Yogurt 
1/2 Tsp Mustard sauce 
1 Tsp Maple syrup 


Method :

Beat Mayo and yogurt in a bowl and add mustard sauce followed by maple syrup.

Mix well and keep aside. 

Place the lettuce evenly on the plate and keep aside. 

Now add all the veggies along with chickpeas and apple to a bowl and add the prepared salad dressing.

Gently mix well and place it on the lettuce layered plate. 

Serve warm or cold. 




June 11, 2020

Tuna & Potato Cutlet



Weather is so crazy and unpredictable here. The sudden change of weather from sunny afternoon to rainy  evening increased my craving of having something hot and spicy. Luckily, the boiled potatoes in my fridge which I preserved for curry, saved my time in preparing these delicious cutlets. Along with the potatoes, I have included canned Tuna, onion, red chilli flakes and garlic powder in this recipe. 

Tuna & Potato cutlet pairs perfectly with any variety of sauce but personally, I served these tasty cutlets with sriracha sauce since I was craving for some spicy dish. In addition to the sauce, mint chutney and coriander chutney also pairs perfectly. The refrigeration and freezer part mentioned in the recipe are mandatory which in turn helps to hold the shape of cutlet without breaking while cooking. If the mixture is too soft, add little bread crumbs before making patties. I have shallow fried the cutlets in this recipe but the same can also be deep fried in oil. If you are planning to deep fry the cutlets, then prepare a separate batter using maida and water. Then dip the shaped patties in the batter and coat it with the bread crumbs. Always freeze the cutlets for sometime before frying. 

Variations can be made to these cutlets by adding sweet corn, green peas, coriander leaves, spinach, cheese etc. 

Tuna and Potato cutlet

Here comes the recipe for Tuna & Potato Cutlet...

Ingredients :

1 Canned Tuna  
2 Medium sized Potatoes, cooked
1 Onion, finely chopped 
1 Tsp Red chilli flakes 
1 Tsp Garlic powder 
Salt to taste 
Bread crumbs ( I have used store bought bread crumbs which already contains dried herbs and cheese ).
Oil for shallow frying 

Method :

Mash or grate the boiled potatoes and keep aside. 

Drain the liquid from the Tuna can and transfer the tuna to a bowl.

Now add mashed / grated potatoes along with onion, red chilli flakes, garlic powder and the required quantity of salt.

Mix all the ingredients and refrigerate it for 30 minutes. 

Now divide the mixture into equal number of ball, gently flatten them and make thick patties. 

Repeat the process for the remaining mixture and keep aside. 

Add bread crumbs in a separate plate and keep aside. 

Now take one flattened cutlet, place it on the bread crumbs and cover it evenly. 

Once all the patties are done, keep it in the freezer for 10 minutes. 

Meanwhile, heat 1/4 cup oil in a non stick pan and set ready to shallow fry the cutlets. 

Place the prepared cutlet in a pan and cook both the sides. 

Once done, remove and drain the excess oil using kitchen towel.

Serve hot. 


Serving Options :

Serve hot with Green chutney or any sauce. 




Chutney Options :




Click HERE for more chutney recipes!

























June 10, 2020

Egg & Tomato Stir Fry / Egg Recipes


Egg & Tomato stir fry is one of the easiest dish which can be prepared in 10 minutes. All you need for this “Egg & Tomato stir fry” recipe is Egg, tomato, garlic or garlic powder and chives. The same recipe can be prepared without garlic and chives but I have included those to give some extra flavour to the dish. This recipe is adapted from Chinese cooking and made few changes according to our taste bud. The selection of tomato is very important for this recipe. It should not be too ripe and sour. And while cooking tomato, make sure to not over cook it.

Me and my friend Sujitha Ruban who blogs at Sujithaeasycooking decided to re-start our theme cooking after 4 years. In 2016, we started posting series of soup recipes but couldn't continue later because of few personal commitments.

Sharing few soup recipes which we posted long back...

Chow chow soup / Chayote soup 
Sausage Coconut milk Soup 
Vetrillai Kozhi Soup / Betel leaves chicken soup 
Chicken and Mushroom soup 
Mushroom soup 
Veggies and Dal soup 
Tangy lemongrass noodles soup 
Carrot and beetroot soup 

And few soup recipes from Sujitha Easy cooking..

Vegetable Soup 
Roasted Zucchini Sweetcorn soup 
Prawn Zucchini creamy soup 
Drumstick Soup 
Tomato Soup 

And again now to bring back the energy on blogging and to motivate ourself, we started with an Egg theme as it will be an easy ingredient to buy during this lockdown period. I am truly excited to join my hands with my friend Suji after a long back and I hope this continues..


And coming to the recipe, this Egg & Tomato stir fry goes perfect with a steamed rice or fried rice. The addition of sesame oil gives a lovely Chinese cuisine flavour and aroma. The addition of sugar is just to balance the flavour of the dish. This is such an easy to prepare dish and also, many variations can be made according to our taste bud. Here comes the recipe for this delicious tangy stir fry...

Ingredients :

3 Eggs
1/3 Tsp Sesame oil
1 Tbsp White pepper powder
2 Tbsp Oil
1 Tsp Finely chopped Garlic pods or 1/2 Tsp Garlic powder 
1 Tomato, Sliced
1/2 Tsp Sugar
3/4 Tbsp Water
2 Tbsp Finely chopped Chives

Method :

Break eggs in a bowl and beat well using fork.

Add the required quantity of salt followed by sesame oil and white pepper.

Heat up a wok or pan and add 1 tbsp of oil.

Now add the eggs and scramble them.

Once done, remove from the flame and keep aside.

Now add the remaining oil to the same pan and add the finely chopped garlic if you are using the fresh ones.

Fry it for half a minute and add the sliced tomato. ( if you are using garlic powder, add at this stage )

Stir fry them quickly and add sugar followed by water.

Cover and let it cook for a minute. ( Do not over cook the tomato )

Now add the scrambled eggs to the tomato mixture and toss well.

Garnish with finely chopped chives and remove from the flame.

Serve hot.



Serving Options :

Serve with Rice or Fried rice.



May 30, 2020

Uddinahittu / Udupi Recipes


Uddinahittu
  
Uddinahittu is one of the traditional Udupi recipe which is prepared using urad dal flour and curd. As we all know that urad dal is one of the healthiest and popular ingredient in South India, including it in our regular diet gives a lot of health benefits. Urad dal is rich in protein, fat and carbohydrates. Importantly, it is beneficial for women as it contains iron, calcium and folic acid. Apart from all these, urad dal helps in digestion because of their fibre content, boost immunity and also helps in maintaining bone health.

Idly, Dosa and Vada are the popular recipes which flashes on my mind when it comes to Urad dal. Apart from these recipes, I use urad dal in chutneys and as seasoning in my kitchen. And in today’s recipe, I have used urad dal in a different way which I learnt recently for the shhh secretly cooking challenge group as our theme of the month was Udupi cuisine. When I got to know that Udupi cuisine is for this month challenge, I thought of trying Udupi sambhar which was on my list for so long. But while doing some research on Udupi cuisine, this recipe “Uddinahittu” sounded interesting and after reading about this dish, I was so curious to try as I have never used raw urad dal in my recipes.

Though few websites have mentioned about the option of using roasted urad dal flour, I tried this dish using raw flour as its a traditional method. To be honest, I was so confused about the taste but to my surprise, the dish tasted delicious and the taste of raw flour was not over powering. The highlight of the recipe is the addition of coconut oil. I can say that this addition elavated the flavour. The original recipe called for curry leaves but I did not use it since it is not available near my place. But I am sure that the addition of curry leaves roasted in coconut oil gives a lovely aroma. Anyways, I am planning to go to an Indian store this weekend so that I can try this dish once again by using curry leaves :)

Actually I have to thank shh secretly cooking challenge group and Jayashree who suggested this theme for this month and also, my partner Renu Agarwal Dongre who gave me a lovely ingredients to try this recipe. Jayashree has a wonderful blog in the name of Evergreen dishes. Don't miss her blog to check out for many delicious recipes.  By now, I am sure you would have guessed at least one of the secret ingredients.. Yes ! It’s coconut oil and hing. And yeah, don’t forget to check out my partner Renu's page "cookwithrenu.com " who prepared a delicious Mangalore buns using the secret ingredients given by me. And also, her page has loads of yummilicious recipes, so don't miss it!


In this Uddinahittu recipe, the raw urad dal flour is grounded into a fine powder and then mixed with a curd is finally seasoned with mustard, ginger and green chillies. The addition of coconut oil for the seasoning gives an aromatic flavour to the dish. This dish goes perfect with hot steamed rice and also can be served with any pulao as it tasted similar to raita. 

Uddinahittu


Here comes the recipe for Uddinahittu...

Ingredients :

3 Tbsp Urad dal Flour
1 Cup Curd
Salt to taste
2 Tsp Coconut Oil
A pinch of Hing powder
1 Tsp Mustard seeds
1 Tbsp Ginger, finely chopped
1 - 2Green chillies, finely chopped ( add chillies according to taste bud )
Coriander leaves, chopped or Fresh curry leaves

Method :

Mix urad dal flour and curd in a bowl without any lump.

If you don’t have urad dal flour, just grind the urad dal and sieve it to get a fine powder.

Heat coconut oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder followed by ginger, green chillies and curry leaves ( I did not add curry leaves in this recipe ).

Now add the seasoning to the urad dal - curd mixture along with the required quantity of salt.

Mix well and add the chopped coriander leaves.

Uddinahittu

Serving Options :

Serve with hot steamed rice.

Uddinahittu