FOOD

Walnut Podi Recipe – A Unique Twist to Traditional Paruppu Podi

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If you’re a fan of traditional South Indian cuisine, you’ve probably heard of paruppu podi or kandi podi. This dry powder made from roasted lentils, spices, and herbs is a staple in many households and is often enjoyed with rice or as a condiment with various dishes. Today, I’m sharing a delicious recipe with a unique twist on this classic dish – Walnut Podi!

Ingredients for Walnut Podi
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Walnut Podi

A Unique Twist to the Classic Paruppu Podi
Course Podi, Side Dish, Spice Powders
Cuisine Andhra Pradesh, South Indian, Tamil Nadu, Telugu Cuisine
Keyword paruppu podi, quick recipes, tamil samayal, walnut podi
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 1 cup

Equipment

  • 1 Mixer Grinder or Blender
  • 1 Sauté Pan

Ingredients

  • 1 cup walnuts
  • 1/4 cup roasted gram dal
  • 1 tbsp cumin seeds
  • 5-6 dried red chilies
  • 2 cloves garlic
  • 1 sprig curry leaves
  • 1 tsp gingelly oil
  • Salt to taste

Instructions

  • Start by roasting the walnuts and roasted gram dal together in a pan over medium heat until they turn golden brown.
  • Keep stirring constantly to avoid burning. Once the walnuts and roasted gram dal are roasted, remove them from the pan and set them aside to cool.
  • In the same pan, dry roast the red chilies, garlic cloves, cumin seeds, and curry leaves until they are aromatic and slightly browned.
  • Let the mixture cool completely before grinding all the ingredients together into a coarse powder using a mixer grinder or food processor.
  • One important tip is to pulse two to three times to avoid over-clumping, as walnuts do have a higher fat content than peanuts. 
  • Your delicious Walnut Podi is now ready to be enjoyed! Serve with oodles of hot ghee over rice and a side of curry.
  •  Store in the fridge for up to 2 weeks.

How to use Walnut Podi

Walnut Podi is a delicious spice blend that is commonly used in South Indian cuisine. To use Walnut Podi, simply sprinkle a small amount over your favorite dishes, such as rice and vegetables. The podi can be used as a seasoning for a wide variety of dishes and adds a unique, nutty flavor to your food.

To make the most of the flavors in the podi, it’s recommended to lightly toast it in a dry pan before use. This will help to release the flavors and aromas of the ingredients and enhance the overall taste of your dish. Experiment with different amounts of podi to find the perfect level of spice for your taste buds, and enjoy the delicious flavors of this versatile spice blend.

Exploring Variations of Paruppu Podi

Paruppu podi is a versatile dish that can be particularly customized to suit your taste buds. You can mix it with rice or even use it as a spice powder for curries. Here are two popular variations:

Paruppu Podi in Tamil Style

This version of paruppu podi uses toor dal and is popular in Tamil Nadu. Here’s the recipe:

  • 1 cup toor dal
  • 1/4 cup chana dal
  • 2 tsp black peppercorns
  • 5-6 dried red chilies
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a powder.

Andhra Paruppu Podi

Obviously, the Andhra-style paruppu podi is known for its spicy flavor and uses a combination of lentils. Here’s the recipe:

  • 1/2 cup toor dal
  • 1/2 cup chana dal
  • 2 tbsp urad dal
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 6-7 dried red chilies
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a fine powder.

Buy Paruppu Podi Online

Since making paruppu podi at home may not be an option for all, and you’re not in the mood to make your own paruppu podi or Walnut Podi, you can always buy it online or at your local Indian grocery store. There are many brands that sell high-quality paruppu podi online. My favorite paruppu podi is the one by Grand Sweets, Chennai. If you live in the US, I like the Shastha Brand, which you can buy here. Of course, just make sure to read the reviews and choose a brand that’s known for its authentic flavor and quality ingredients.

Are you Team Walnut Podi or Team Paruppu Podi?

Whether you prefer the rich flavors of Walnut Podi or the classic taste of paruppu podi, there’s no denying that this dish is a must-try for anyone who loves South Indian cuisine.

So, go ahead and try out these recipes and see which one is your favorite. Happy cooking!

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Easy Mediterranean Salad Recipe – Quick and Healthy Meals

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easy mediterranean salad recipe

Are you looking for an easy way to incorporate more veggies and healthy ingredients into your diet? If so, this easy Mediterranean salad recipe is perfect for you! We all know that the Mediterranean diet often uses fresh ingredients to pack in tons of flavor. One of the things I constantly do is try to find easy ways to add healthy ingredients to my diet.

The Benefits of Eating a Mediterranean Diet

Eating a Mediterranean diet has been linked to numerous health benefits, including a reduced risk of heart disease, certain cancers, and Alzheimer’s disease. This diet is characterized by consuming plenty of vegetables, fruits, whole grains, legumes, nuts, and seeds, as well as healthy fats like olive oil and fatty fish. The Mediterranean diet is also low in red meat, processed foods, and added sugars. By incorporating more Mediterranean-inspired meals like this salad into your diet, you can reap the health benefits of this eating pattern.

I aim to add healthy ingredients in a way that makes my dish taste phenomenal and become repeat favorites in our house. If the recipe can satisfy my kindergartener’s palate, it is an added bonus. I can guarantee that your kids will love this recipe! The best part is you can tweak the recipe to feature your favorite ingredients and make it your own.

Tips for Customizing Your Easy Mediterranean Salad Recipe

One of the great things about this salad recipe is its versatility. Here are some tips for customizing your Mediterranean salad to your liking:

  • Add leafy greens: Use a leafy green like romaine lettuce, spinach, arugula, or kale.
  • Change up the veggies: Add roasted bell pepper or any vegetable you have in your fridge, such as zucchini, carrots, or roasted eggplant.
  • Add some crunch: To add some texture to your salad, try adding chopped nuts like almonds, walnuts, or pistachios.
  • Switch up the cheese: If you’re not a fan of feta cheese, try using a different type of cheese like goat cheese, mozzarella, or Parmesan.

This easy Mediterranean salad recipe is loaded with fresh veggies and tangy feta and needs no fancy dressing. Just a squeeze of lemon and a drizzle of olive oil will provide the acidity and body you need to create the perfect mouthful. It’s a quick and easy meal that’s perfect for busy weekdays when you don’t have much time to cook. The salad is also great for meal prepping, as you can easily make a large batch and store it in the fridge for up to four days.

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Easy Mediterranean Salad Recipe

Perfect for a Quick and Healthy Meal
Course Salad
Cuisine Mediterranean
Keyword easy salad recipe, mediterranean salad recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 approx

Equipment

  • 1 Salad Bowl
  • Cutting Board
  • Knife
  • Lemon Squeezer Optional

Ingredients

  • 1 diced cucumber
  • 2 finely chopped shallots
  • 1 tbsp minced garlic
  • 1 cup chopped parsley
  • 1 can garbanzo beans drained and rinsed
  • 1 block crumbled feta
  • 1 juice of one lemon
  • Salt
  • Pepper
  • 2 tbsp extra virgin olive oil

Instructions

  • In a large bowl, combine the diced cucumber, finely chopped shallots, minced garlic, chopped parsley, can of drained and rinsed garbanzo beans, and crumbled feta.
  • Add salt and pepper to taste. Drizzle extea virgin olive oil. Combine.
  • Serve!

Notes

Add the salt just before serving, as it draws water out of the cucumber and can make the salad watery. 

To make this salad, you’ll need cucumber, bell pepper, shallots, garbanzo beans, feta cheese, olive oil, garlic, salt, and pepper. Start by washing and chopping the vegetables. That’s it! Now simply toss everything together in a large bowl and enjoy!

Serving Suggestions and Variations for Mediterranean Salad

This salad is a great standalone meal, but you could also serve it as a side dish or appetizer. Here are some serving suggestions and variations to try:

  • Serve with pita bread: If you’re looking for a heartier meal, serve the salad with warm pita bread.
  • Make it a wrap: Use a large tortilla or lettuce leaves to make a Mediterranean-inspired wrap with the salad ingredients.
  • Turn it into a pasta salad: If you’re looking for a twist on the classic salad, try adding cooked pasta to the mix to create a delicious pasta salad.
  • Try a different dressing: If you want to add a dressing, try using a store-bought dressing like balsamic vinaigrette or lemon garlic dressing to add a punch without the additional prep time.

This easy Mediterranean salad recipe is perfect for a quick lunch or dinner and preps well for the week ahead. I use it often in my kid’s school lunches. I throw black olives in her salad, and she devours every bit of it! You can make a big batch and pack it for school/office lunches. Speaking of school lunches, be sure to check out my Uthapam recipe for easy, flavorful school lunch. It’s packed with nutrients and flavor, making it a great option for anyone looking for an easy and flavorful way to eat healthier.

Try to use as many fresh ingredients as you can to enjoy the best flavors. You can also customize this salad by adding or removing any ingredients based on your preferences. For example, you can add kalamata olives or even make red wine vinegar and dijon mustard dressing, or even swap the feta cheese for goat cheese to add grassy notes to the salad.

Enjoy!

In conclusion, this easy Mediterranean salad recipe is a delicious and healthy option that’s perfect for anyone looking for a quick and easy meal. It’s packed with fresh veggies, tangy feta cheese, and a zesty finish with a squeeze of lemon. So, go ahead and give it a try – your taste buds (and your body) will thank you!

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How To Make South Indian Potato Roast Curry| Urulai Kari

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The South Indian Potato Roast Curry is without a doubt a classic cult favorite in the South Indian household. This simple and easy-to-make potato curry makes a regular appearance on South Indian dining tables as a delicious side to a warm plate of any rice-based dish, or folded in a wrap or chapati for a quick, wholesome meal. Commonly known as urulai kari or urulai kizhangu poriyal, this dish is an important recipe to keep in your recipe box.

How is Potato Curry used/served in a South Indian Meal?

It should be noted that a fair amount of people in India are vegetarian and consider potatoes an important vegetable to add some bulk to any meal, thanks to the ample amount of carbs it provides for people to sustain throughout the day!

Traditionally, the potato curry is served as the main vegetable side dish on a banana leaf alongside rice and sambar/ vathal kuzhambu.

Modern India uses it in wraps, as fillings in savory pastries, samosas, Indian-style cutlets, or had as is for a snack!

Spices for making Potato curry

The ingredients for this student-friendly dish are quite minimal. All you need is Turmeric, Red Chilly powder, and salt for seasoning and some mustard seeds, and split urad dal for tempering. The best part about this dish is the tempering is optional. Of course, the extra step of tempering lends some amazing flavors to this otherwise humble dish.

How To Make South Indian Potato Curry Recipe

Step 1 – Wash, Peel, and Cut the Potatoes

potato curry
Potatoes cut in a french-fry style

Step 2 – Heat the pan. Once it is hot, add olive oil, mustard seeds, and urad dal. Roast till the dal turns a reddish brown.

Mustard seeds and Urad Dal getting roasted
Roast till the dal looks like this

Step 3 – Add the potatoes, turmeric, and red chili powder. Roast slightly.

Potato Curry in the making

Step 4 – Add salt.

Step 5 – Roast till golden brown

Potato Curry
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South Indian Potato Curry | Urulai Kari | Urulai Kizhangu Poriyal

Potatoes sautéed in spices – An essential South Indian favorite
Course Side Dish
Cuisine Indian, Tamil Nadu
Keyword Curry, indian side dish, Potato, Potato Curry, South Indian Potato curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Pakoda Stories

Equipment

  • 1 Wide Pan
  • 1 Cutting Board
  • 1 Peeler Optional
  • 1 Chef's Knife

Ingredients

  • 6 medium Gold Potatoes Red or Russets or any other variety can be used.
  • 4-5 tbsp Olive Oil
  • 1/2 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 1/2 tsp Black Pepper ground
  • 1 tsp Mustard Seeds small
  • 1 tsp Urad Dal Split or Whole
  • 1 tsp Ghee optional

Instructions

  • Wash and peel the potatoes
  • Cut them to your desired shape. I have a french fry style cut here
  • Heat up your pan on medium heat for a min or until hot
  • Add olive oil
  • When the oil is hot, add your mustard seeds and urad dal
  • After the mustard seeds pop, add your cut potatoes
  • Add the spices (turmeric and red chilli powder). Do not add salt.
  • When the potatoes are slightly roasted, add the salt.
  • Sauté every 30 seconds until roasted golden brown.
  • Add in your black pepper and ghee.
  • Serve hot with rice and sambar or rasam.

Notes

  1. When cooking potatoes, do not add salt immediately as this draws the water out and makes the potato mushy.
  2. Adding the salt after slightly roasting draws enough moisture to keep the potato crisp on the outside and buttery on the inside.
  3. Mustard seeds and urad dal add a crunch element to the dish, which is a classic tempering cocktail in South Indian recipes. But this is optional.
  4. Black pepper and ghee give the dish the final oomph it deserves. This is also optional since there is already enough heat with the red chili powder. You could do a mix of both red chili powder and pepper by adjusting the quantity accordingly.
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Lime Pickle Recipe | How To Make Lime Pickle

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A traditional Tamil Nadu style Lime Pickle recipe that is a keeper for your recipe box. The longer it sits, the better it tastes. This lime pickle stores for years in a cupboard away from sunlight. It works best with thayir saadham, otherwise known as Yogurt rice – another quintessential South Indian recipe!

Salt like the icing on top!


Lime – Nutritional Powerhouse of the Citrus Family

Lemons are sour. But limes are both sour and bitter. They belong to the citrus family and are believed to be better for our bodies. Their acidic nature can help ward off diseases and promote a healthy gut! That said, limes do need more time to ferment than your lemon in pickling recipes. This particular recipe calls for more salt, chili, and gingelly oil to counter the lime’s bitter flavor… but the end result is oh-so-good! 

Not just for Lime Pickle Recipe

The first time I tried key limes was in an old-fashioned American restaurant in San Diego. I dove into a traditional key lime pie with a simple graham cracker crust. It was the simplest thing ever but it blew me away in one small bite. The secret to that key lime pie was simply the use of fresh ingredients. Lime, butter, cream cheese, and home-baked Graham crackers. The end result was an incredible key lime-infused cheesecake in a brown butter Graham cracker crust. 

The bitterness of this little fruit has only inspired me ever since. I drank quite a bit of lime juice during my visit to Puerto Morelos where we had scores of tacos with freshly squeezed limes and cotija cheese. Even the margaritas were so smooth, it was unbelievable! The Mexicans sure know how to use their limes. They were simply the freshest and the best!

Uses of Lime

The key limes may look tiny like gooseberry or amla but it sure packs a punch of vitamin C and is a great way to include Vitamin-C-rich foods into your diet. Another surprising fact is the amount of juice this fruit carries. Thanks to its thinner skin, this fruit actually holds almost as much juice as a medium lemon.

  • Slice it up to make a fresh, summer cooler.
  • Use it to brighten up your spicy dishes.
  • Of course, it works great with your tequila shot!
  • Makes a great natural room freshener.
  • Squeeze it right on your avocado with a pinch of salt and pepper. I guarantee the avocado and lime love story is simply better than any you’ve ever heard!

Instructions For Lime Pickle Recipe

Lime Pickle Recipe

Because limes are a bitter version of the lemon, this pickle does take a little longer to achieve a palatable flavor. It is perfectly edible from day one. Just that the flavors take longer to meld. The pickle takes at least good 15-20 days to be ready for consumption, unlike the ready-in-a-week lemon pickle. Simply put, the more this pickle sits in its juices, the better it tastes. Add a generous portion of chili powder and gingelly oil. Turn the pickle every now and then (approximately once every 15 days) to ensure the pickle doesn’t dry up in the base.

Side Note: I love these antique-style pickle jars from Exclusive Lane. They are fairly small and will hold a little more than a cup of a pickle. The best part about these jars is they remind me of home and make for a unique statement piece on my dining table!

Lime Pickle Recipe
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Lime Pickle Recipe

Tamil Nadu Style Lime Pickle Recipe
Course Pickle, Side Dish
Cuisine Indian, South Indian, Tamil Nadu
Keyword how to make lime pickle, lime pickle recipe, pickle, tamil lime pickle recipe, tamil nadu style lime pickle recipe, tamilnadu pickle recipe
Prep Time 10 minutes
Cook Time 20 days
Total Time 20 days 10 minutes
Servings 1 Cup
Author Pakoda Stories

Equipment

  • 1 Glass Pickle Jar Do not store in metal containers.

Ingredients

  • 8 Key Limes or Limes
  • 1/4 cup Red Chilli Powder
  • Salt to taste
  • 3/4 cup Gingelly Oil
  • 1 tbsp Mustard Seeds Optional

Instructions

  • Wash and dry the limes thoroughly. Moisture can cause mold.
  • Chop up limes into 1-inch pieces and add to a pickle jar.
  • Mix salt. Cover with lime pickle jar with the lid.
  • Stir the lime pickle every day for a week.
  • Add the red chilli powder and combine well.
  • Heat the gingelly oil on the 8th day. Add mustard seeds, if required. Allow the seeds to pop in the hot oil.
  • Store the pickle jar away from sunlight.

Notes

  • You can use both key limes or limes
  • I prefer Kashmiri Mirch chili powder
  • Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lime naturally and prevents mold from forming on the pickle. Doing this allows the limes to absorb the salt evenly. 
  • You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms. 
  • Add more gingelly oil as and when it dries up.

I make this recipe and a few other pickle recipes every summer for a year’s supply of pickles. Do give this recipe a try and let me know your thoughts!

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Can You Clean A Moka Pot With Soap? | How To Clean A Moka Pot | Don’t’s of Cleaning a Moka Pot

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Are you on Team No-Soap or Team Soap when it comes to your Moka Pot? I am Team Soap, and I say you can clean a Moka Pot with soap.

Can you clean the Moka Pot?

Before we even get into the discussion of whether to use soap to clean a Moka Pot, let’s first look at Bialetti’s cleaning instructions for the Moka Pot. Bialetti recommends cleaning the Moka Pot with only water. No Soap. You read that right. NO SOAP.

From the Bialetti Website – 

  • When cool, separate the top section from the base, wash in warm water, and dry thoroughly.
  • It’s best not to use detergent when washing the aluminum models as it can taint the aluminum and, therefore, the coffee. However, a mild detergent can be used to clean the stainless steel models if you prefer, and a liquid chrome polish can be used to keep the stainless steel looking new.
  • Do not use steel wools or abrasive products, as these will discolor or damage the surface of the pot and its parts.

Now that the official instructions are made clear, I read this old discussion on a Reddit forum a few days ago. This discussion is exactly what spurred me to write a post about this very topic. Just the thought of not cleaning anything, let alone a Moka Pot without soap, was blasphemy to my ears. I am by no means Flylady or Marie Kondo. But the least I will do is clean my dishes with soap.

Apparently, cleaning a Moka Pot with soap is as big a discussion as pineapples on pizza! Who knew?!

Can you clean a Moka Pot with soap?

Yes! Even if Bialetti or the entire nation of Italy says NO, please clean your moka pot with soap. I don’t care if you are called sacrilegious for going against the holy rules of Moka-Pottery, but you need to clean that Moka Pot for three main reasons:

  1. Old Grounds – Residual coffee grounds stuck in hard-to-reach crevices of the Moka Pot can turn rancid within hours of use. Not cleaning with soap allows the oils from the rancid coffee to mix with your fresh coffee. That would be a big NO in Coffeepedia. 
  2. Oxidization – Moka Pots tend to oxidize over time. I do not want anything but coffee to make it into my mouth. The coffee from an oxidized pot tastes different and makes your coffee turn bitter faster. As it is, Moka pots over-extract. The last thing I want is strong and bitter!
  3. SOAP – This is a personal preference. I like the thought of brewing espressos out of a clean Moka Pot that has been washed with soap. Purists can argue and say I’m ruining the flavors. That may be true. Regardless, I will never drink coffee out of a Moka Pot that has been rinsed only with warm water and a rag! 

How do I clean discoloration on the Moka Pot?

Purists! Leave this page NOW! 

Discoloration of the Moka Pot happens, and it is totally normal to see spots and oxidization over time. Also, if you happen to have hard water, you will notice this sooner than a few weeks. This oxidization is harmless, and your Moka Pot is safe to use with discoloration.

Can you use vinegar to clean a Moka Pot?

There isn’t anything in this world that cannot be cleaned by the magic of plain old distilled vinegar. I like making a solution – 50% vinegar, 49% water, and 1% soap. All you need is a drop or two of soap in warm water and vinegar. Fill this solution in the bottom chamber. And let it sit for 30 minutes to an hour, depending on the oxidization. Scrub with a mild scrub brush or sponge. No SOS or Brillo pads. Rinse. Dry immediately.

What Not To Do When Cleaning A Moka Pot

Italians and coffee purists might consider my entire article as a “Do Not”. However, this is one instance where I ignore tradition and choose science. Nothing will happen to your Moka Pot if you use some soap. Just make sure to rinse thoroughly with water and dry the pot thoroughly immediately. Make sure the parts are dry completely before reassembling. Keep in mind there are some things you should NEVER do with your Moka Pot. Here are a few main ones.

  1. DO NOT put your Moka Pot in the dishwasher – The machines will strip your Moka Pot and corrode the material to the point of no return. 
  2. DO NOT use metal scrubbers – While I want to keep my Moka Pot squeaky clean, I do not recommend using metal scrubbers as they not only scratch your pot but also alter the flavor of your coffee.
  3. DO NOT descale often. It’s okay to have oxidization for some time. Do not use vinegar on your Moka pot unnecessarily. Once a month is acceptable. 
  4. DO NOT use heavy-duty soap. Just regular Dawn or a mild detergent will do!
  5. DO NOT use more than a drop or two of soap. Just a small drop will get the job done. 
  6. DO NOT let your moka pot dry naturally. Always DRY immediately.

In Conclusion…

I use my Brikka every day, the best Moka Pot to date. I am a coffee fanatic – meaning I own quite a few coffee devices, and I welcome your suggestions to try new coffee or a new device! Read my article on which Moka Pot makes better espresso – Brikka or Classic Moka Pot here. I like to clean my moka pots with soap before every use. It puts my mind at rest, knowing my pot is not harboring mold and other fun stuff. A drop of soap will not hurt you or your coffee. Also, I love pineapples on pizza!

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Brikka vs Moka Pot Review – Which Moka Pot Is Better?

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Are you stuck between Brikka vs Moka Pot? Which Moka Pot should you buy? I’m breaking it down for all newbies of Moka Pots in this blog post! Here’s my in-depth Moka Pot review in comparison to the Brikka!

Brikka Vs Moka

What is a Moka Pot?

Brikka Vs Moka
Photo by Gary Barnes from Pexels

Moka Pot is a simple stovetop brewing device invented by Italian engineer Alfonso Bialetti who named the Moka Pot after the Yemeni city Mocha. The Italians have cherished this device, and owning a Moka Pot is a time-honored tradition and staple of the Italian household. 

Moka Pot Review

What is the Moka Pot made of?

Moka Pot Review
Photo from Bialetti

Moka pots are made up of 3 main components – the top chamber for the brew, a perforated funnel basket for the grounds, and a bottom chamber to hold the water.

The base of the top chamber holds a safety gasket that ensures that the unit is tightly closed to allow pressure to build up in the lower section. A little nut inside the bottom chamber acts as an indicator for the amount of water to be filled. 

The steam produced in the bottom chamber makes it into the basket, where it combines with the coffee grounds and is released into the top chamber due to the built-up pressure.

Moka Pot Review – How I got into Moka Pots

As a coffee enthusiast, I switch my coffee routine from time to time. We were doing the pour-over three months ago. 2 months ago, we rotated over to an espresso machine. Last month, we were back to brewing on stovetops. 

When I bought my Moka pot a couple of years ago, my mind wavered between buying the Brikka or the Classic Moka!  

The Moka is an affordable choice, while the Brikka looks incredibly better and claims to offer better crema. Purists everywhere didn’t write about the pitfalls of the classic Moka pot. They would much rather mock the brewing capabilities of the person making the coffee than bash their beloved Moka Pot!

Moka Pot Review – What I like about the Moka Pot

As someone who loves tradition but also loves to switch up gears when modern mechanisms prove to be simply better, I decided to invest in both for a complete experience. The coffee lover in me would not have it otherwise! Without further ado, let’s dig in and find out which one is better!

Economical – Firstly, Moka pots usually run anywhere between $20-$30, making it an affordable option as far as brew devices go. 

Space-saving – I like that you can wash it and put it away once you are done with the Moka pot without taking up significant kitchen real estate. 

Aluminum – The Moka pots are made up of an aluminum body that conduct heat very well! Although, this is also a reason for bitter cups if over-extracted than the given recipe!

Design – When the Moka pot was designed, it was way ahead of its time and still stands as a uniquely designed object to ever make it into the kitchen!

Portion – Because of its size, you can produce even and portioned out cups of coffee.

What I don’t like about the Moka Pot

Steps – As much as I personally enjoy brewing on the Moka pot, the number of small steps to brew some coffee in a Moka pot may not be something a regular coffee drinker might enjoy. 

Ease of Use – There have been times when I have wanted to put the bottom chamber on medium heat and then go about filling the coffee basket with grounds to save time. Of course, screwing on the top chamber after this would be next to impossible because the bottom chamber would become extremely hot, making it challenging to handle, thereby not allowing an option to cut down on brew time!

Over-Extract – Moka pots have always been known to over-extract. Over-extraction is not for everyone as it can lend a very strong and sometimes bitter brew. While I thoroughly enjoy the more potent brews, drinkers of French press and Kalita Waves may not be a fan of over-extracted coffee! This is how the Italians have designed their devices to brew and is a rather personal choice!

Cleaning – If you’re a coffee enthusiast and don’t mind some extra cleaning steps, you might enjoy using the Moka pot or Brikka. Of course, this is not something everyone wants. So if cleaning is a deal-breaker, the Moka Pot may not be for you! Also, cleaning with soap is a topic for discussion another day!

How is the Brikka different from the Moka?

Photo from Amazon

Brikka features a dual-pressure valve system that regulates the water pressure to produce a thicker, rich espresso. The Brikka also has a small opening on the lid, allowing air to incorporate into the brew, producing better results. 

What I like about the Brikka

Speed – Brikka brews significantly faster than a classic Moka. The Brikka makes a cup in under 4 minutes which is a good and comfortable time for making coffee.

Design – I own the Brikka in Matte Black. It looks terrific on my stovetop. Moka pots tend to have a classic look, but the Brikka means serious business when it comes to design. 

Texture – The Brikka brews a thicker and stronger brew than a classic pot. Also, I love the amount of crema that forms on top. There is only one second between the first large bubble that forms after the crema and the coffee getting burnt. You must stop before that first bubble for the best tasting brew! How you manage to stop before the first bubble is something you will figure out in time! The residual heat in the pot will continue to form a foamier crema, which we want when making lattes.

Caffeine – Because the Brikka tends to over-extract, you are looking at higher amounts of caffeine than the classic. If you prefer more caffeine, this is perfect! 

What I don’t like about the Brikka

Parts – The classic is still the more popular and widely bought model of the Moka Pots. The parts for replacement are readily available for the classic over the Brikka. 

Pressure Valve – The newer model of Brikka does not have the round safety valve of the older model, which was considered faulty and prone to explosions as is expected of a classic Moka pot too! This is more of a fear than a limitation that any device with pressure is prone to explosion and is something you must use with caution.

Which one should I buy?

Both the Brikka and Moka have their limitations and advantages. However, the ultimate decision lies with how you like to drink your coffee. If you are looking for strong espressos with rich crema, it is hands down the Brikka! 

I am also personally biased to the Brikka as it produces rich crema, is stronger, and creates the perfect shot for making lattes and cappuccinos!

In terms of design, they are both nearly identical. They are also both functional and space-saving devices that have a similar brew process. One makes an authentic espresso, and the other is the founding father of Italian coffee. Choose the one that makes every brew worth waking up for!

PS: If you love reading about coffee, I strongly recommend this post on coffee slang.

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FOOD

Easy Lemon Pickle Recipe | Nimbu Ka Achar | Lemon Oorgai

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When life gives you lemons, make lemon pickle! Here is an easy lemon pickle recipe to make during the lemon season. When kept away from sunlight, this pickle can last years, if not decades!

Why make the Lemon Pickle recipe?

Lemon pickles are one of the most basic condiments in an Indian pantry. If there is one pickle recipe that unites all of India, it has to be the humble lemon pickle recipe. The sharp tang of a tiny lick of the lemon pickle is unmistakable.

Every region has its own version and this version hails from the southern state of Tamil Nadu where the pickle recipes rely heavily on chili powder and oil to keep the pickles longer. You can see plenty of fermentation, sun-dried, and pickling recipes from the South, thanks to its hot and humid conditions.

How to make the brine for Lemon Pickle

Chopped lemons ready to go in to my lemon pickle recipe

Like most pickling recipes, this lemon pickle recipe calls for basic brine. You can make this by mixing salt with the cut lemons. This process allows the salt to naturally draw the juices of the lemon. This mixture of lemon juice and salt forms the brine. This liquid allows the salt to seep into the thicker skin of the lemon fruit.

Here, in this recipe, I have used Meyer Lemons which are not a true lemon variety. They are a hybrid version that is a cross between a lemon and a mandarin orange. The Meyer Lemons are naturally sweeter and not as strictly sour as the regular lemon. I personally love this fruit over a regular lemon when making the classic lemon pickle recipe.

Types of Lemon Pickle

My paternal grandmother who hailed from the fairly cooler Kerala never relied on an overload of chili powder to make her pickles as we do in Tamil Nadu. Of course, this recipe starts to get hotter as we go east. The Southern states of Tamil Nadu and Andhra Pradesh tend to lean on the hotter variants and the western states of Karnataka and Kerala use a much milder, fruitier version of the lemon pickle.

I like to make sun-dried, fermented, and pickling recipes every summer. This is when we get fresh and seasonal produce. The temperatures are also perfect for sun-drying and fermentation! This lemon pickle can last years in your pantry if stored properly. You can make a large batch of this pickle and revisit this recipe every few years if that’s what you prefer! But I like making an appropriate amount for my family that gets done within a year!

How To Make Lemon Pickle

The variation that I make calls for a simple brine that is created naturally when you mix the lemons with salt and turmeric. You mix cut lemons, salt, and turmeric thoroughly every day for 2-3 days. After this, you make the preserve by adding a generous amount of chili powder and gingelly oil. For those of you who are new to this oil, Gingelly oil is a lighter unroasted version of sesame oil. The chili and the oil help preserve the lemons for a really long time.

This recipe is a classic lemon pickle recipe from my husband’s family who are natives of Thanjavur. This lemon pickle recipe is great if you’re looking for the classic recipe commonly found in homes and restaurants across Tamil Nadu. The reason why I specifically mention Thanjavur/Tanjore in the title is that this recipe was passed on to me from my husband’s side who is from that region of Tamil Nadu.

Lemon Pickle Recipe

Cut lemons ready to be used in a lemon pickle recipe
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Lemon Pickle Recipe

A Lemon Pickle recipe from Tamil Nadu that follows a traditional Thanjavur style. Makes about 1 cup
Course Pickle, Side Dish
Cuisine Indian, South Indian, Tamil Nadu
Keyword achar recipe, elumichai oorgai, lemon pickle recipe, nimbu ka achar, pickle, tamil nadu style lemon pickle recipe
Prep Time 7 days 10 minutes
Total Time 7 days 10 minutes
Servings 1 Cup
Author Pakoda Stories

Equipment

  • 1 Glass Pickle Jar
  • 1 Bowl with lid

Ingredients

  • 8 Lemons
  • 1/4 Cup Red Chili Powder
  • 2 Cups Gingelly Oil
  • 1 Tsp Turmeric
  • Salt to taste

Instructions

  • Wash and dry the lemons
  • Place the lemons in a bowl.
  • Add turmeric and salt. Mix thoroughly. Cover with lid.
  • Stir every day for 2-3 days.
  • Add Red Chili Powder.
  • Add in the Gingelly oil and combine well.
  • Transfer to a pickle jar.
  • Store away from sunlight.
  • The pickle is ready to be consumed within a week.

Notes

  • You can use regular lemons or Meyer lemons.
  • Dry your lemons thoroughly. Not doing so can cause mold to form. 
  • I prefer Kashmiri Mirch chili powder
  • Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lemon naturally and prevents mold from forming on the pickle. Doing this allows the lemons to absorb the salt evenly. 
  • You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms. 
  • Add more gingelly oil as and when it dries up.

Lime – The Alkaline Cousin of the Lemon

I have a similar recipe that is made using limes. Limes are alkaline in nature and lend a bitter flavor to the pickle. Of course, this mellows with age. The longer it sits, the better! Here is the link to the recipe if you want to check that out!

Every summer, I make pickles and vadams when the weather starts to get warmer every year. I love homemade pickles. They taste significantly better than the store-bought ones. There are, however, a few brands that I don’t mind on the rare occasion I’m unable to store homemade pickles at home.

Do let me know if you try this recipe out! I would love to hear about it!

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FOOD

How to make Kale Vadai | Kale Fritters

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Newspaper Cones and Cutting Chai

Deep-fried fritters in perfect-sized bites served in newspaper cones along with cutting chai is a heavenly combo sold in tea kadais (tea shops) in Tamil Nadu. These fritters are called Masala Vadais. These South Indian fried deliciousness are very similar to the Mediterranean falafel with a crunchier, spicier note to it.

Onions and Curry Leaves

I never liked it growing up. The smell of onions always made me cringe. The pungent flavor of the onions combined with fried curry leaves was too strong for my young, underdeveloped nose. Fast forward to 2021, as a full-grown adult, I live for this stuff. I love curry leaves to the point where I have modified a lot of my South Indian recipes to include this leaf. And don’t even get me started on onions. Aren’t they the quintessential base for recipes from any culture??

In recipes like Kuzhambu (South Indian thick stew), these ingredients have the reigning crown over all the others. Do check out my post on how to make a traditional Vathal Kuzhambu with Butternut Squash! The sweetness of the squash combined with the spices makes for an explosion of flavors in your mouth!

Swapping with Kale

There are so many options you can include or remove to make your Masala Vadais. There is one particular option that uses any type of green called Keera Vadai. It really doesn’t taste any different to me. Just as delicious as the original. As I ground the batter for masala vadais the other day, I paused just before chopping the onions. The Vadais would taste heavenly with crunchy kale running through it. Kale has a unique flavor to it almost bordering on garlicky when baked or fried as chips. Incidentally, I had baby kale lying around in my refrigerator. Voila! Kale Vadais were born out of it!

Kale Vadais on a bed of Kale greens!
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5 from 1 vote

Kale Vadai

Deep-fried South Indian fritters made with Kale and spices in a perfect-sized bite!
Course Appetizer
Cuisine Indian, South Indian
Keyword appetizers, food, savory, south indian
Prep Time 5 minutes
Cook Time 10 minutes
Soak Time 30 minutes
Total Time 45 minutes
Author Pakoda Stories

Equipment

  • Wok
  • Slotted Spoon
  • Blender

Ingredients

  • 1 cup Kale chopped
  • Neutral Oil (peanut oil, vegetable oil) for frying
  • 1 clove garlic finely minced

To Soak

  • 3/4 cup Chana Dal
  • 1 tbsp Fennel Seeds
  • 4 Dried Red Chillies
  • 1 sprig Curry Leaves
  • 1/4 tsp Asafetida
  • Salt to taste
  • 1 tbsp Rice optional
  • Water for soaking

Instructions

  • Soak all the ingredients in water under "To Soak" for 30 mins
  • Drain the water into a cup. Use this water if needed.
  • Blend the dal and spices into a coarse paste. Adjust the salt.
  • Add the chopped kale and garlic. Mix well.
  • Shape into small patties using your hands.
  • Pop them into the oil. Fry till deep golden brown.
  • Serve with chutney, ketchup, or even fry sauce!

Notes

I like adding rice as it makes it more crunchy. 

Of course, do not forget the chai! Speaking of, have you tried chai with oat milk? It is seriously delicious, if not better with Oat milk! Here is a video clip on how to make it on my Instagram Page!

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FOOD

How to Make Veppampoo Rasam | Dried Neem Flower Rasam

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FOOD OF THE MEDICINAL GODS


My earlier post on Tomato Rasam introduces the humble healing broth of South Indian homes. This South Indian classic plays a supereminent role amongst culinary beasts in traditional Madras Samayal, such as the Sambar or Kootu. Very similar to a 5-spice pho, this simple rasam recipe in Tamil Nadu is a medicinal wand that can flick away any cold through its peppery goodness. Essentially, it is the food of the medicinal gods!

100S OF VARIATIONS

There are brilliant variations of this recipe. Think of Rasam like a math equation, and it becomes so easy to put together. Sour + Spice = Rasam. You can make rasam with literally any ingredient as long as you make up for the sour and spice element. I have experimented with sour strawberries in the past, and the berry concoction was as heartwarming as the original! 

MOTHER OF ALL MEDICINAL TREES

In sync with the medicinal theme of rasam, a lot of the traditional recipes try to imbibe healing qualities in each rasam. One such recipe that is a subtle version is the Veppampoo Rasam. This rasam is typically made at the onset of Indian summers when the blooms of the Neem tree make their first appearance. In Ayurveda, the Neem tree is considered the mother of all medicinal trees, able to cure all ailments.

WHAT IS VEPPAMPOO?

Veppampoo literally translates to Neem Flower. The neem flowers boast an intense scent reminiscent of jasmine flowers with an ambient woodsy note. These flowers, when dried, become softer in fragrance while retaining a mild bittersweet flavor. These bittersweet neem flowers don’t have a sour note in their delicate petals. The dried florals are infused with the striking tang of tamarind pulp and finished with a fistful of the deep brown sugar-like sweetness of jaggery to balance the bitterness of the flowers. This makes for the wonderfully mild and beautiful Veppampoo Rasam.

MAKE YOUR OWN HOMEMADE RASAM POWDER

I make the Veppampoo Rasam with homemade rasam powder. This rasam powder uses a very specific set of spices to compliment the bittersweet neem flowers. It is versatile to use in many curries and stir-fry recipes. Definitely a keeper in your list of dinner recipes in Tamil Nadu.

You can buy the dried Neem flowers at your local Indian grocer or on Amazon.

Dried Neem Flowers steeped in tamarind and spices.
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Veppampoo Rasam

The bittersweet neem flowers, sweet tang of tamarind, and deep brown sugar-like sweetness of jaggery in a heartwarming brew.
Course Main Course, Soup
Cuisine Indian
Prep Time 4 minutes
Cook Time 10 minutes
0 minutes
Total Time 14 minutes
Servings 4 servings

Equipment

  • medium-sized pot

Ingredients

  • 2 tbsp Dried Neem Flowers
  • 1 inch Ginger smashed
  • 1/2 tsp Turmeric
  • 1-2 tsp Rasam Powder
  • 2 tbsp Jaggery Powder
  • 1 Green Chilly slit
  • 1/2 – 1 cup Water
  • 1 tsp Oil
  • 1 tsp Cumin Seeds
  • 2 tbsp Cilantro Leaves chopped
  • Coarse Sea Salt to taste

For Tamarind Paste

  • 2-3 tsp Dry Tamarind
  • 2 cups Lukewarm Water

For the Spiced Drizzle

  • 1 tbsp Ghee
  • 1/4 tsp Asafetida
  • 1 tsp Mustard Seeds
  • 8-10 Curry Leaves

Instructions

  • In a medium saucepan, add 1 tsp oil. When the oil is hot, add cumin seeds and cook until it turns brown.
  • Add the dried neem flowers and sauté for a couple of seconds. 
  • Make a tamarind paste by adding a large piece of dry tamarind to 2 cups of lukewarm water. Optionally, you can substitute with 1 tbsp store-bought tamarind paste and 2 cups of water.
  • Add the smashed ginger, sliced green chilli, salt, turmeric and rasam powder.
  • Strain the pulpy tamarind water into the pan. Let this broth boil for 10-15 mins. 
  • In a separate small pan, add 1 tbsp ghee/oil. Add the mustard seeds. When they start popping, add the curry leaves. Pour this immediately on top of the rasam. 
  • Finish by adding jaggery. Garnish with chopped cilantro. 

Optional: I like to add 1/2 cup cooked toor dal to the boiling rasam. Let it simmer for 5 mins before adding the spiced drizzle.

Copy and print the below recipe cards to add to your collection!

Serve this rasam over steaming hot rice and fried appalams!

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FOOD

Uthappam Recipe | How To Make A Quick Vegetable Uthappam

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Childhood Memories

My mother is undoubtedly a great influence on my cooking journey. She is a superwoman who has so many food tricks up her sleeve! The kitchen habits she practices are efficiency in time management and optimal utilization of resources in the kitchen. She is also good at sneaking vegetables into food, using up leftovers, and cooking within a budget without any wastage.

Every week, she would make a huge batch of idli batter, enough to feed our family of 4. The idli batter is made of rice and a specific type of lentil known as urad dal. The urad dal gives the batter a fluffiness akin to egg whites in a recipe. The lighter, fluffier combination of the urad dal with some rice batter floats around at the top. The heavier and denser rice batter settles at the bottom. 

No Wastage!

My mother makes the versatile idlis for breakfast, lunch, or dinner during the first half of the week. Pair the idlis with coconut chutneys and a spicy vegetable sambar for a sumptuous meal. After the first couple of days, the batter becomes denser as we skim the lighter urad-rice batter off the top for making idlis. This batter is perfect for making dosas. You can make dosas with the dense batter for the next couple of days. The final bit of leftover batter becomes so thick that it can neither make a good dosa or good idli on its own. My mother uses this batter to make an easy, quick pancake recipe called Uthappam. 

South Indian Pizzas!

The Uthappam is like a pizza made using idli/dosa batter. You can put any toppings you want on it and it becomes whatever you want it to be! It is great for breakfast, lunch, and dinner. Make this Uthappam in a dollar pancake pan and watch your kids get super excited about their meals. My favorite version is a podi uthappam which is made with veggies and a special spice powder made of lentils, chilies, and sesame seeds. Lace the uthappam with a touch of ghee to lift the flavors of the vegetables and the spices!

Learn to make idli batter at home

You can make this Uthappam with fresh idli batter as well! Check out my recipe on how to make a basic idli batter. Or you can always head to a nearby Indian grocer and pick up a tub of idli batter. 

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