Pineapple Cucumber salad – Refreshing summer salad recipe with short video

Curry leaves-flavored pineapple-cucumber salad recipe. I am doing a Summer recipe series on Instagram. I tried this refreshing pineapple-cucumber salad at home a few days ago. It was a super hit. The crunch of the walnuts and the refreshing flavor of curry leaves were a great combo. It complemented the salad so well.

I posted a Thai-style pineapple-cucumber salad on Jeyashri’s kitchen a few years ago. As the summer season is peaking, this type of salad will be refreshing. You can have this salad for breakfast or lunch.

• Mango malli salad | Raw mango salad
• Watermelon salad
• Vegetable salad recipe
• Thai cucumber and pineapple salad
• Vegetable salad in curd dressing

Print

Pineapple cucumber salad

Refreshing curry leaves favoured Pineapple cucumber salad recipe

Course Salad

Cuisine Indian

Keyword Healthy salad, no onion garlic recipes

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup pineapple cubes
• ½ cup cucumber cubes
• 2 tbsp walnuts
• Salt as needed

To grind

• 10-15 curry leaves
• 1 tsp red chili flakes

Instructions

• In a bowl add pineapple cubes and chopped cucumber.
• Add few curry leaves and red chili flakes in a mixie jar
• Pulse this and add it over the pineapple cucumber cubes.
• Crush 2 tbsp walnut. You can add crushed peanuts also.
• Add it to the bowl.
• Now add salt and mix wel.
• Refreshing salad ready

Video

Notes

1. You can add boiled edamame or sweet corn to this salad. 

2. You can add roasted peanuts instead of walnuts to the pineapple cucumber salad

The post Pineapple cucumber salad recipe appeared first on Jeyashri's Kitchen.

Jackfruit seed olan recipe – Chakka kotta olan recipe -Palakottai Olan- Kerala style olan recipe using jackfruit seeds – Olan recipe with step-by-step recipe and short video

Jackfruit seeds are a powerhouse of nutrients. It is rich in fiber and supports good gut health. Jackfruit seeds also help control blood sugar and cholesterol levels. We simply boil this in a pressure cooker for 3 whistles and eat it during our childhood days. Amma put in palakottai in sambar or kootu. This jackfruit seed olan is an onion no garlic recipe.

Last summer, when we met at a friend’s place, she made this chakka kotta olan. That was super tasty and totally new to me. I have tried palakottai curry and also jackfruit seed cutlet. This jackfruit seed olan is a super-healthy, simple recipe. The coconut oil gives the olan a fantastic flavor. We are adding karamani (black-eyed bean) in olan, so this jackfruit seed olan is rich in fiber and protein.

• Olan recipe | Onam sadya recipes
• Jackfruit seed Cutlet recipe| Palakottai cutlet
• Jackfruit Modak Recipe | Ganesh chathurthi recipes
• Jackfruit payasam recipe
• Chakka unniyappam | Jackfruit uniappam recipe
  
  

Print

Jackfruit seeds Olan

Kerala style Chakka kotta olan recipe

Course Lunch, Main Course

Cuisine South Indian

Keyword Kerala recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 15 jackfruit seeds
• ½ cup black eyed peas
• 1 red chili
• 1 cup water
• 2 tsp coconut oil
• Salt as needed

Instructions

• Crush the jackfruit seed
• Take out the skin completely, else it will prick your throat.
• Soak ½ cup karamani for 4-5 hours
• Add the jackfruit seeds and soaked karamani in a vessel
• Add 1 red chili, this is completely optional. Now add little salt and ½ cup of water.
• Pressure cook for 3-4 whistles
• Add the cooked mixture to a kadai. We are not giving tempering to Olan.
• Mash it here and there, it will thicken. Add water to adjust the consistency.
• Boil for 2 minutes
• Switch off
• Add 2 tsp coconut oil
• Chakka kotta olan is ready

Notes

1. Adding red chili is totally optional.

2. You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.

3. No need to temper mustard seeds for Olan.

• Crush the jackfruit seed
• Take out the skin completely, else it will prick your throat.
• Soak ½ cup karamani for 4-5 hours.

• Add the jackfruit seeds and soaked karamani to a vessel
• Add 1 red chili; this is completely optional. Now add a little salt and ½ cup of water.

• Pressure cook for 3-4 whistles.

• Take it out of the cooker
• Add this to a kadai.

• Mash here and there
• Add water to adjust consistency
• Boil for 2 minutes.
• Switch off the flame
• Add 2 tsp coconut oil.

• Notes:
• Adding red chili is totally optional
• You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.
• No need to temper mustard seeds for Olan.

The post Jackfruit seed olan recipe appeared first on Jeyashri's Kitchen.

Lobia dosa| Karamani dosai recipe without rice. Healthy dosai recipe, no fermentation needed, easy to make lobia dosa with step-by-step pictures and a short video.

Karamani | Black-eyed bean | Lobia | Chawli beans – We South Indians use this bean mainly in Sundal and kuzhambu. For Karadaiyan Nombu Adai, we also use this karamani. After the recent nombu celebration, I was left with a pack of karamani (lobia). I have heard about this dosa from a friend some time ago, so I thought I would try this using the karamani I had.

A protein-packed, fiber-rich dosa using 2 major ingredients, and the best part is that no fermentation is needed. Also, no rice is used in this recipe. It is diabetic friendly recipe. This lobia dosa is perfect for a busy weekday breakfast and a perfect weeknight dinner too.

With just the soaked lobia and a few other basic ingredients in a mixer jar, you can make a healthy, tasty dosa. For more healthy recipes, visit Jeyashri’s kitchen Instagram page and YouTube Channel.

• Karamani vadai recipe | lobia vadai
• Karamani Sundal recipe
• Karamani vella sundal recipe
• Semiya Kesari, Karamani sundal recipe
• Dosa batter recipe | how to make crispy dosa |south indian breakfast recipes |indian kitchen basics
  
  

Print

Karamani dosai | Lobia dosai recipe

No rice added no fermentation needed karamani dosai

Course Breakfast | Dinner, Main Course

Cuisine South Indian

Keyword Dosa recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 dosais

Author Jeyashri suresh

Ingredients

• ½ cup karamani | lobia
• 4-5 red chilis
• Salt as needed
• 2 pinches asafoetida
• Oil to cook
• Water as needed

Instructions

• Wash and soak ½ cup for 4-5 hours.
• Add 3-4 red chilis to this
• Grind this into a smooth paste.
• Add little water to adjust the consistency
• No need to ferment this batter.
• Add little salt and 2 pinches of asafoetida
• Mix well.
• Heat a dosa tawa
• Pour a ladle of dosa batter and drizzle oil
• Cook on one side.
• Once cooked flip the dosai.
• Take out and enjoy hot
• Karamani dosa ready

Notes

1. You can add 1-2 tbsp of chana dal while soaking for extra crispiness.

2. You can add 1 tsp of fenugreek seeds while soaking.

3. This karamani dosa batter stays good in the refrigerator for 3-4 days.

4. KAramani dosai pairs well with kara chutney or any sambar

The post Lobia dosa|Karamani dosai recipe appeared first on Jeyashri's Kitchen.

Mango malli salad | Raw mango salad – Easy to make Raw mango salad recipe with short video and step-by-step pictures.

I mostly add raw mango to all my salads in this raw mango season. We all love the crunch and tanginess of the raw mango in salads. I recently tried this random, easy raw mango salad and named it Mango Malli Salad. I wanted to share this refreshing raw mango salad recipe on Jeyashris kitchen. If you are not following Jeyashri’s Kitchen on Instagram, facebook and Youtube please do follow to get more healthy recipe updates

I have provided more options in the notes section for making this mango malli salad. Make the most of this mango season and enjoy the fresh produce. Coriander leaves are a must-ingredient in this refreshing salad.

Also check out Beach style Thenga maanga pattani sundal, Mango salad, Watermelon salad, carrot raisin salad, Thai pineapple salad

Print

Mango malli salad

Refreshing raw mango salad with coriander leaves

Course Salad

Cuisine South Indian

Keyword Healthy salad, Mango recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup raw mango cut into small cubes
• ½ cup cucumber cut into small cubes
• ½ cup boiled chickpeas
• ¼ cup finely chopped coriander leaves
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 slit green chilis
• Salt as needed

Instructions

• In a bowl add chopped raw mango, cucumber, boiled chickpeas and chopped coriander leaves.
• Add salt
• Temper with mustard seeds, urad dal and green chillis 2 tsp oil.
• Add to the bowl
• Mix well
• Mango malli salad is ready

Notes

1. Instead of chickpeas, you can add roasted peanuts or boiled peanuts.

2. You can add cooked white peas or black beans, or boiled rajma to the salad.

3. Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad. 

4. You can add some pomegranate arils to the Mango Malli salad | Raw mango salad

• In a bowl, add chopped raw mango, cucumber, boiled chickpeas, and chopped coriander leaves.
• Add salt.

• Temper with mustard seeds, urad dal and green chilies 2 tsp oil.

• Add to the bowl.

• Mix well.

• Mango malli salad is ready.

• Notes:
• Instead of chickpeas you can add roasted peanuts or boiled peanuts.
• You can add cooked white peas or black beans, or boiled rajma to the salad.
• Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad
• You can add some pomegranate arils to the Mango Malli salad | Raw mango salad.

The post Mango malli salad | Raw mango salad appeared first on Jeyashri's Kitchen.

Paruppu  thogayal recipe | Paruppu thuvaiyal is a traditional recipe made using toor dal and black pepper as main ingredients, a recipe given with step-by-step pictures. Paruppu thogayal is one of my favorites and I love to have this with hot plain rice or for Vathakuzhambu sadam. Generally, in many Tamil brahmin houses it is made for Pathiyam, post partam food. We can add garlic pods to this to make it garlic-flavored paruppu thogayal. Amma always makes it with Milagu kuzhambu. 
If you are a big fan of thogayals do check out

• Andhra style tindora thogayal
• Pottukadalai thuvaiyal

Print

Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food

Course Condiment

Cuisine Indian, South Indian

Keyword chutney recipes, Thogayal recipes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 30 minutes

Total Time 1 hour

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup Toor dal
• 3 tsp oil
• ½ tsp black pepper
• 2 red chili
• 2 tbsp coconut
• Salt as needed
• 3 pinches asafoetida
• 1 cup water for soaking

Instructions

• In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
• Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.
• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
• Grind this into a slightly coarse paste. If needed add the drained water.
• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

Video

Notes

1. Paruppu Thogayal pairs well with dosai too.

2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.

3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

• In a pan add 3 tsp oil.  Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.

• Saute till the dal turns golden brown. If adding garlic add along with the dal  and roast it well.

• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.

• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.

• Grind this into a slightly coarse paste. If needed add the drained water.

• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

The post Paruppu thogayal recipe appeared first on Jeyashri's Kitchen.