Rice Pakoda

One of the very simple recipe to make with left over rice. Easy to make this crunchy pakoda with few basic ingredients.

Ingredients:

Rice - 2 Cups
Onion (Finely Chopped) - 1/2 Cup
Green Chilli (Finely chopped)  -  1 tbsp
Curry leaves (Finely chopped) - 1 tbsp
Coriander leaves (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Asafoetida - 1/2 tsp
Oil - For frying

How to make:

1. Grind the rice in mixer just for 5 seconds so that its coarsely ground.

(If the rice is over cooked, then mash it with hand itself, grinding not required)

2. Mix all the ingredients and keep aside.

3. Heat oil and drop the pakodas in the desired shape you want. Fry till golden brown and  remove it on kitchen tissue to remove excess oil.

P.S: You can add herbs/vegetabales/kheema meat to give different flavour, twist and variety to this pakoda.

Uppu Cheedai

Once again after a long break...This time with a interesting recipe of non bursting cheedai... Generally many are quite afraid to make cheedai as it might burst... I will share my secret recipe which doesn't burst... I make this every year for Gokulashtami/Janmashtami... 

Ingredients:

Rice Flour - 2 cups
Urad Dhal Flour (Roasted and ground) - 1 tbsp
Salt -1/2 tsp
Asafoetida -1/4 tsp
Till - 1 tbsp
Jeera - 1 tbsp
Coconut water -1/2 cup
Grated Coconut - 1 tbsp
Butter - 1 tbsp
Oil - to fry

How to make:

1. Mix all the dry ingredients and keep in microwave for a minute. In case microwave is not there, roast in sim flame for 2 mins. 

(Pls note: the colour should not change)

2. Add butter and mix gently. Sprinkle coconut water little by little and mix. Make into dough (just enough to roll into balls).

(You can add 1-2 tbsp water if required)

3. Roll into small roundels. Don't try to make perfect roundels. 

4. Heat oil in a kadai, drop the balls gently in the oil and fry in sim flame. Remove it, while the colour is changing from golden brown. Normally takes 6-8 mins. 

Tapioca Dosa

This is first recipe for this year... And I'm back with one of my favorite again..... Tapioca Dosa.... Some call this as kezhangu adai as well.... This will be very similar to adai dosa in taste and you can have it with coconut chutney, but i love it with curd / jaggery. Hence i didn't make coconut chutney. Very simple to make. I make this often, when its season for tapioca. My mom makes this often as well... When you buy tapioca, buy tender ones so that the tastes is delicious... Made this Yesterday for night dinner and posting the same for you all today...

Ingredients :

Tapioca (Peeled and cut into small cubes) - 2 cups
Raw Rice - 1 Cup
Boiled/Idli rice - 1/2 Cup
Toor Dhal - 2 tbsp
Urad Dhal - 1 tbsp
Red Chili - 5-6 nos.
Curry leaves - 1 sprig
Asafoedita - 1/4 tsp
Salt - 3/4 tsp


How to make:

1. Soak all the ingredients (except asafoedita & salt) in water for 2 hrs.

2. Grind them in mixer into coarse texture batter. Add asafoedita and salt.

(I generally grind the curry leaves also along as the flavour and taste will be better, also some of them takes the curry leaves when it is just used in batter and made dosa.)

3. Make dosa with gentle amount of oil (butter gives a rich taste) and serve it hot with coconut chutney !

Thengapal Murukku

This is one more post which was pending on my list for a long time. I had made this for last Diwali, clicked this pic while i was making one side. Since then somehow this recipe got skipped. The coconut milk in this thengapal murukku gives a unique mild subtle taste to it. 

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1/4 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Butter/Ghee - 1 tbsp

Coconut milk - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

2. Add coconut milk little by little make a soft dough. Stuff the dough in the murukku kuzhal and in a plastic sheet grease it with oil, and squeeze out the dough to make small small murukku.

3. Once the oil is hot, drop each murukku into the oil slowly. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. 

P.S: If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....

Rasam Powder

Home made powders are always much more flavorful an tasty when compared to the packed ones. Last time while i posted Sambhar powder i wanted to post Rasam powder. But some how got dealyed... and now time has come to post it.... Here is my version of Rasam powder....

Corriander Seeds (Dhaniya) - 1 Cup
Red Chili - 1/4 Cup
Toor Dhal - 2 tbs
Channa Dhal - 2 tbsp
Pepper Corns - 1/4 Cup
Jeera / Cumin - 1/4 Cup
Fenugreek seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoedita - 1 tsp
Turmeric powder - 1 tbsp

How to Make:

1. Dry roast all the ingredients in  simmer for about 5-6 mins except asafoedita and turmeric powder. Allow it to cool.

2. Grind to fine powder along with asafoedita and turmeric powder.

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.

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.

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.

Beans Usili

After a long time I made usili... beans usili.... and mour kozhambu... wat a combination.... enjoyed my afternoon meal thoroughly.... Its a real treat to the tasting buds....

Ingredients:

Beans (finely chopped) - 1 1/2 Cup

Toor Dhal - 1/4 Cup

Channa Dhal - 1/4 Cup

Red Chilli - 3-4 nos

Salt - 1 tsp

Turmeric powder - 1 pinch

Oil - 2 tbsp (preferably coconut oil)

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Curry leaves - 2 sprigs

Asafoedita - 1/4 tsp

How to make it:

1. Soak the Toor dhal & Channa dhal and red chilli in water for 2 hours. 

2. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

3. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and beans to it. Add salt, turmeric powder and sprinkle little water for the beans to cook.

4. Add the dhal mixture to the beans. We can add it directly and cook until the dhal is well cooked. But this will obsorb more oil. Else, you can cook in microwave for a min to reduce the cooking time. This way the oil consumption is also lesser.

5.  Cook until the dhal is well cooked. Cook in low flame so that it gives a crispy texture aslo...

Boondhi Ladoo

Ladoo, almost every one's favorite sweet.... Next month Diwali is also coming... So thought of posting this yummy sweet  recipe which will be useful. But you need not wait for an occasion to make this sweet.... Quite easy to make.... Trust me....

 

 

 

 

Ingredients:

Besan Flour - 2 Cups

Water - 1 1/4 Cup

Salt - 1 pinch

Cooking soda (baking soda) - 1/4 tsp

Roasted Cashew / Almonds - 1/2 Cup

Ghee - 1 tbsp

Oil - For frying

For Sugar Syrup

Sugar - 2 Cups

Water - 1 1/4 Cup

Cardamom powder - 1/2 tsp

Cloves - 8-10

How to make :

1. First we should make the sugar syrup to one string consistency and keep it ready. Add the cardamom powder and cloves to it.

2. Make a batter out of besan, salt, soda and water. Batter has to be in dosa batter consistency. If the consistency is not correct then the bhoondhi won't come in proper roundels.

3. Heat oil in a kadai. On medium heat, pour the batter through a perforated ladle from 1/2 feet high from oil. keep the flame on low medium only.....

4. Remove the bhoodhi's when it is 3/4 done. Don't let till cook fully, then it will turn crispy... Approx it takes 1-2 mins only to cook 3/4th... Remove it on a kitchen tissue to absorb excess oil and transfer them to the sugar syrup.

5. Make sure the sugar syrup is still warm. Add 1 tbsp of ghee and blend it well with a ladle. Then make round ladoo's...

 

 

Karuvepalai Melagu Kozhambu

A traditional gravy after a long time... Very good for health as it has pepper and curry leaves as the main ingredients. Very different from usual kozhambu varieties... So a must try...

Ingredients:

Curry leaves - 1 Cup (fresh)
Tamarind water (lemon size soaked in water and squeezed) - 2 Cups
Salt - 3/4 tsp
Mustard - 1 tsp
Channa dhal - 1 tsp
Gingelly Oil - 4 tsp
Asafoedita - 1/2 tsp

Dry Roast:

Pepper - 2 tbsp

Corriander seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

How to make:

1. Dry roast the ingredients under dry roast column for 4-5 mins in simmer. Cool it and grind it along with curry leaves with little water. Make a smooth paste.

2. In a kadai heat oil, add mustard and channa dhal. Once it splutters, add the asafoedita and ground paste. mix well and allow it to cook for 2 mins.

 

3. Now add the tamarind water & salt and allow it to boil. It should cook until the raw flavour of tamarind goes. Keep in simmer only. It takes approx 15-20 mins.

 

4. Garnish with some curry leaves and serve it hot with rice.

 

Sambhar Powder

Sambhar powder is the main ingredient in Sambhar.... The flavour adds to the taste.... Here is a recipe of home made sambhar powder which i use. I have used curry leaves also, which give a nice aroma to the sambhar.

Ingredients:

Corriander Seeds (Dhaniya) - 1 Cup
Red Chili - 1 Cup
Toor Dhal - 1/2 Cup
Urad Dhal - 1 tbsp
Channa Dhal - 1/4 cup
Pepper Corns - 1 tbsp
Fenugreek seeds - 1 tsp
Curry leaves - 2 sprigs
Asafoedita - 1 tsp
Turmeric powder - 1 tbsp

How to Make:

1. Dry roast all the ingredients in  simmer for about 8-10 mins except asafoedita and turmeric powder. Allow it to cool

2. Grind to fine powder along with asafoedita and turmeric powder.

P.S. I have used long red chili, hence i used 1 Cup. If you are using the round chili, it will be more spicy. So lessen the chili quantity accordingly. Also if you get whole turneric you can use that after drying under sun for 2-3 hours instead of turmeric powder.

Ribbon Pakoda

This is another snack item which is usually made during festival days... But you can make it just like to have it as tea time snack.... its quite easy to make....

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1 tbsp
Besan Flour - 2 tbsp

Salt - 3/4 tsp

Asafoetida - 1/4 tsp

Chilli powder- 1 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it and mix well.

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal with Ribbon (straight line) nob and press it over hot oil to make ribbon like pattern.

3. Fry in medium heat for 8-10 mins.Cook until both sides are well cooked. If the oil is very hot, it will turn brown faster.... So be cautious.

Thenkozhal Murukku

These days many don't make these types of snacks at home because you get everything in shop.... But its always better when it is made at home because we know what ingredients we use,  and of course when it is made in fresh oil, its hygienic too..

 

 

 

Ingredients:

 

Rice Flour - 2 Cups

Urad Flour - 1/2 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Sesame (Till seeds) - 2 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

 

How to make:

 

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

 

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal and press it over hot oil to make small murukku.

 

3. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....

 

Mambazha Kozhambu

Another dish with mango... For making this the mango should neither be raw nor be fully ripe. Just about to ripe mangoes are best for this.

Ingredients:

 

Mango  - 2 nos. (Cut into cubes)

Water - 2 Cups

Coconut (grated)n - 3/4 Cup

Red Chili - 5-6 nos. (adjust according to your spicy requirement)

Cumin Seeds (Jeera) - 1/2 tsp

Salt - 3/4 tsp

Curry Leaves - 1 sprig

Oil - 1 tbsp (Preferably coconut oil, but if you don't like, use normal sunflower oil)

Mustard - 1 tsp

Asafoedita - 2 pinch

 

How to make:

 

1. In a kadai add the mangoes and water an bring it to boil. Allow it to cook for 5-6 mins.

 

2. Grind the coconut, cumin seeds, red chili, salt to a fine paste.  Add this to the mangoes.

 

3. Allow it to cook in simmer for another 5 mins. Do the tampering with oil, mustard, asafoedita and curry leaves. Add to the kozhambu.

 

 

 

 

Tomato Masala Mini Uthappam

Bored with the regular dosa... Then this a must try variation.... you can make it like regular dosa or uthappam.. I made it small ones because we had it for evening snacks along with coffee/tea.  Since this uthappam has a different taste, you don't even need an accompaniment with this.. You can just eat it plain as it is...

Ingredients:

Dosa Batter - 2 Cup
Grated carrot - 1/2 cup
Corriander leaves (finely chopped) - 1/4 cup

For Masala:

Tomato (Chopped) - 1 Cup
Corriander seeds (Dhaniya) - 2 tbsp
Pepper corn - 1 tsp
Jeera - 1 tsp
Red chili - 3-4 nos.
Oil - 1 tbsp

How to Make:

1. Roast all the masala ingredients for 4-5 mins and grind it to paste by adding required salt for the masala.

2. Add this paste to the dosa batter and mix well.

3. Make small uthappam with the batter and top it with some carrot and corriander leaves. Cook well both the sides and serve it hot...

Aval Uppma

Aval/Poha / Rice flakes is very commonly used in western India... In south also its used, but not that extensively. I had bought a packet of aval almost 2 months back. So decided to make some dish with this. But what to make ? Then I remembered, my mom use to make uppma with aval. These are very tasty to have for change...

 

 

Ingredients:

 

Aval - 1 Cup

Salt - 1/4 tsp

Asafoedita - 1 pinch

Red Chilli - 2-3 nos.

Curry leaves - 1 sprig

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Oil - 1 tbsp

 

How to make:

 

1. Wash the aval thoroughly underwater, drain and keep aside for 5 mins. This will make the aval soft.

 

2. In a pan heat oil, add mustard, urad dhal. Once mustard crackles, add red chilli, curry leaves, asafoedita and finally the aval.

 

3. Saute for 2 mins. Add the salt and saute for 3-5 mins. Serve it hot...

 

Lemon Sevai

Morning for breakfast I had made Idiyappam(Readymade). Some were left...  So what to do with it ? I decided to make lemon sevai for evening. I made this only bcos some were left. But we all like it so much that, next time i will sevai just for making lemon sevai....

Ingredients:

Rice Sevai (Cooked)- 2 Cup
Lemon Juice - 1 tbsp
Turmeric power - 1/4 tsp
Salt - 1/2 tsp
Mustard - 1/2 tsp
Red chilli - 2-3 nos.
Urad dhal - 1 tsp
Cashewnut  - 2 tbsp
Curry leaves - 1 sprig
Asafoedita - 1/4 tsp
Oil - 1 tbsp

How to make:

 

1. Heat oil in a pan, add mustard, urad dhal. Once the mustard crackles, add red chilli, curry leaves, turmeric powder, salt, cashewnut and asafoedita.

 

2. Saute for a min and switch off the flame. Now add the lemon juice to it. Add the sevai and blend well.

 

Vazhapoo Vada

I had made this almost 2 months back. But some how I was not able to update the recipe as I was more busy with other latest ones... Hmmmmm... Now the time has come to post the recipe. As I had mentioned earlier, Banana flower is very good for health, just that you will have to spend a little more time to clean it. Ofcourse one of the tastiest vada, thats needless to mention.

Ingredients:

Channa Dhal - 1 Cup
Banana flower (stock removed & finely chopped) - 1 Cup
Onion (Finely chopped) - 1/2 Cup
Red Chilli - 4-5 nos.
Curry leaves - 1 sprig
Salt - 3/4 tsp
Asafoedita - 1/4 tsp
Oil - To fry

How to make:

1. Soak the channa dhal and red chilli for minimum 3 hrs.

2. Grind it coarsely without any water.  Add salt, asafoedita, curry leaves, onion and banana flower 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.

Pizza Uthappam

Yday night I didn't feel like eating rice. So was checking in fridge what is left over. Little dosa batter was left. Then i made up my mind to have onion uthappam and took that out. Also saw half tomato in the fridge. So took that as well. While I was chopping the onion, came with a thought as why not make a pizza uthappam as i had cheese also. Then i included little capsicum, carrot and also some sweet corn. And to get that Pizza flavour, little oregano and chiili flakes also...This is such an easy way to make kids eat healthy vegetables with their lovable pizza flavour.  So here is the Pizza Uthappam.....

Ingredients:

Dosa Batter - 1 Cup
Finely chopped vegetables - 1/2 Cup
Oregano - 1 tsp
Chilli flakes - As per your taste
Mozzarella Cheese (grated) - 1/2 Cup

How to make:

1. heat the Dosa Pan and add 2 ladle of batter to make thick uthappam. Add all the vegetables on top of it. Keep the flame in simmer only.

2. After a min, just turn over the uthappam so that the other side with vegetables also cooks well. After a min, turn it over again and add the oregano, chilli flakes and mozzarella cheese and cover with a lid for a min. Remember to keep the flame in simmer only.

3. The Mozzarella cheese will melt soon and the pizza uthappam is ready to serve.....

P.S. Salt is not required for this as dosa batter will have salt and also cheese will be salty.