Priya's Kitchen - ( A Blend of Hometown Flavours )

Hey guys! Presenting you all with another variety of Coconut chuttney made with Mint. Mint leaves has a beautiful flavour and they are rich in nutrients and helps with digestion. This recipe I learnt it from the best Chef, my Father in law. The moment I tasted the chuttney, I just fell for the taste of it. It goes well with Idly, Dosa, Chappathi, Paniyaram and almost with all the Tiffin items. It's a very simple dish and it definitely gives you a hand with your busy mornings. Coconut chuttney's are life savers. Now let's go into the ingredients and recipe. INGREDIENTS: * Mint leaves- 1/2 cup * Coconut- 1/2 cup * Urad dhal- 1 tspn * Channa dhal- 1 tspn * Green chilli- 1 * Tamarind- a small gooseberry sized ball * Mustard seeds- 1/2 tspn * Jeera- 1/2 tspn * Curry leaves- 5 * Salt- as needed * Sugar- 1/4 tspn * Coconut oil- 2 tbspns PREPARATION TIME:  5 minutes COOKING TIME:  5 minutes SERVES:  2  PROCEDURE: * Heat 1 tspn oil in a pan. Once the oil is hot, add in Urad dhal, Ch...

       Hey guys! Presenting you all the most famous and delicious Poori masal. One of the common breakfast dish in South Indian cuisine is Poori with Poori masal, which is a simple potato curry with mild spices. This recipe not only goes well with Poori, but also with dosas and chappathi. This recipe can be made in different styles. But this recipe here is the South Indian style, which is most commonly prepared in hotels. It is the most easiest recipe using simple ingredients, yet it doesn't compromise in it's taste. Let's jump into the ingredients and recipe. INGREDIENTS: * Potatoes- 4 medium sized potatoes * Onion- 1 medium sized (sliced finely) * Tomato- 1 small sized (sliced finely) * Garlic- 10 to 15 * Ginger- 3 slices of an inch * Green chilli- 2 * Turmeric powder- 1 tspn * Besan- 2 tbspn * Mustard seeds- 1/2 tspn * Jeera- 1 tspn * Salt- as needed * Oil- 3 tbspns PREPARATION TIME:  10 mins COOKING TIME:  20 mins SERVES:  4 to 5  PROCEDURE: * Peel the Potato skin, cut ...

                   Hey guys! Presenting you all the most delicious Peerkangai kuruma. This kuruma is a coconut based curry and it goes well with rice, chappathi and dosa. The one different ingredient that I add in the masala is Peanuts. This gives a nice aroma and beautiful texture to the gravy. And most of all, it tastes delicious. And guys, definitely do try this recipe, am sure you will love it. Let's go into the ingredients and procedure. Peerkangai (Ridgegourd) INGREDIENTS: FOR GRAVY: * Peerkangai- 1 chopped * Onion- 1 medium sized finely chopped * Tomato- 1 small sized finely chopped  * Ginger garlic paste- 2 tbspns * Turmeric powder- 1/2 tspn * Kuzhambu milagai podi- 1tbspn (You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder) * Garam masala- 1 tspn * Mustard seeds- 1/2 tspn * Jeera- 1/2 tspn * Salt- as needed * Oil- 3 tbspns FOR MASALA: * Coconut- 1/4 cup * Fried peanut- 2 tbspns * Green chilli- 2 * Jeera- 1/2 tspn * Fenn...

        Hey guys! Presenting you all the delicious kuruma made with Karamani (Dried Black eyed peas). Kuruma is a very common dish in South Indian cuisine, which is a coconut based curry with some spices. Karamani is also very well known as Thattai Payaru and there are so many dishes you can make with it, which I will be posting soon in my blog. Karamani is so healthy and it has a great source of protein, calcium and iron. Now this recipe is very simple and it goes well with rice, idly and dosa. Now let’s go into the ingredients and recipe. INGREDIENTS: For gravy: * Karamani- 3/4 cup * Onion- 2 medium sized finely chopped * Tomato- 1 medium sized finely chopped * Ginger garlic paste- 2 tspns  * Kuzhambu milagai podi- 3 tspns  (You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder) * Turmeric powder- 1/2 tspn  * Tamarind juice- 5 tbspns of thick concoction (Depends on tanginess of the tamari...