Masala Vada

One of the most popular item which is made during every occasion in Tamil nadu. BE it festival or marriage or just a get together gathering lunch, this will be definitely be part of the menu... Relishing snack too. 

Ingredients:

Channa Dhal - 1 Cup
Toor Dhal - 1 tbsp
Onion (Finely chopped) - 1/2 Cup
Red Chilli - 3-4 nos.
Curry leaves - 1 sprig
Corriander leaves (finely chopped) - 2 tbsp
Salt - 3/4 tsp
Asafoedita - 1/4 tsp
Oil - To fry

How to make:

1. Soak the channa dhal, toor dhal and red chili for minimum 3 hrs.

2. Grind it coarsely without any water.  Add salt, asafoedita, curry leaves, onion and corriander leaves  to this mixture and blend well.

3. In a kadai heat oil, fry the vada's in medium flame. Fry till it turns golden brown.

Poori Bhaji

Isn't everyone's favorite dish poori and bhaji ? Generally we make poori with potato onion masala.. But in north they make bhaji... with some tomato and peas added to it along with some masala... I made a fusion version of both south indian and north indian where instead of any masala i just added sambhar powder.... Try it out and see...

Ingredients:

Potato (boiled and roughly mashed) - 1 Cup

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1/2 cup

Green peas - 1/2 Cup

Ginger (finely chopped) - 1 tsp

Sambhar powder - 1 1/2 tsp

Salt - 3/4 tsp

Curry leaves - 1 sprig

Corriander leaves - for garnish

Mustard - 1 tsp

Channa Dhal - 1 tsp

Oil - 1 tbsp

How to make:

1. In a pan, heat oil and add mustard and channa dhal. Once the mustard splutters, add onion and saute till it turns transparent.

2. Now add the ginger and curry leaves. After 2-3 mins add the chopped tomato. 

3. Add the sambhar powder and salt to it and cook for a min. Now add the green peas to it and sprinkle water and cook until the peas are cooked.

4. Add the mashed potato and blend well. Add half cup water and cook for 2-3 mins until all blends well together.

5. Garnish with corriander leaves and serve it with hot pooris......................

Andhra Mutton Curry

Long long time since I posted any non veg recipe.  So I have decided to post something which my husband likes so much... Andhra mutton curry... Spicy curry which is neither too gravy nor too dry with very few ingredients.... 

Ingredients:

Mutton - 1/2 Kg
Onion (sliced) - 1 Cup
Ginger garlic paste - 1 tbsp
Green chili (Slit) - 4 nos.
Curry leaves - 2 sprigs
Corriander powder - 1 tbsp
Garam Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Pepper powder - 1 tsp
Salt - 1 tsp
Water - 1 Cup
Oil - 3tbsp

How to make it:

1. Wash the mutton nicely and Keep aside.

2. In a pressure cooker add oil & add the sliced onions. Once it turns transparent, add the ginger garlic paste.

3. Once the raw flavour goes, add corriander powder, turmeric powder, garam masala, chili powder, pepper powder, salt and curry leaves. Blend well.

4. Add the mutton and mix well so that the masala is coated all around. Add water and close the pressure cooker,

5. Cook for 5-6 whitles (30-40 mins), so that the meat is well cooked.

Tomato Soup

Wanted to post soups for a long time... But some how it got skipped...  Better late than never... So posting first soup recipe now... Starting with favorite of all, Tomato soup.....Lot more to come........

Ingredients:

Ripe Tomato - 3-4 nos

Onion (roughly chopped) - 1/2 cup

Garlic clove - 2-3 nos.

Bay leaf - 1 no. (optional)

Water - 3 Cups

Salt - 1/2 tsp

Pepper Powder - 1/2 tsp

Cream - for garnish

Oil - 2 tsp

How to make it:

1. In a pan, add oil and saute garlic and onion till it becomes transparent. Remove it keep aside. Saute tomato for 2-3 mins. Allow it to cool.

2. In a mixer add onion garlic, tomato and 3 cups of water and grind it smoothly.

3. Strain it and add it back to pan. Add bay leaf and and allow it to boil for 4-5  mins.

4. Now remove the bay leaf and add salt & pepper powder.

5. Serve in soup with cream garnish...!!

Sakara Pongal

Pongal is celebrated across the nation in different names. Pongal / Sankranti / Uttarayan / Lohri / Maghi etc...  Basically its a festival dedicated to nature and praying god before harvesting..  In south Sakara Pongal is a mandatory sweet made on this day... Tomorrow being pongal, I thought it will be nice to share the recipe of sakara pongal with you all...

Ingredients:

Rice -  1 Cup

Moong Dhal - 1/2 Cup

Jaggery - 1 Cup

Water - 2 Cups

Milk - 1 1/2 Cup

Cardamom Powder - 1/2 tsp

Ghee - 2 tbsp

Cashewnut / Almond / Raisins - 3 tbsp

How to make:

1. Wash the rice and moong dhal nicely under water and drain. Add the Rice and moong dhal to the pressure cooker.

2. Add water and milk to it and pressure cook for 4-5 whistles.

3. In a separate pan boil half cup of water and add jaggery to it. Once the jaggery is completely dissolved, strain it and keep aside.

4. In a small kadai, heat little ghee and roast nuts and raisins and keep aside.

5. Once the pressure is released, open the cooker lid and add the jaggery to it  and cook  for 8-10 mins until most of the water content is evaporated.

6. Finally add cardamom powder, ghee and roasted nuts and give it a nice blend.

7. Hot hot Sakara Pongal is ready...!!

P.S. I have added few strands of saffron. Its absolutely optional.