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June 18, 2018

Paruppu Vadai Recipe / Masala Vada Recipe



Even though Paruppu Vadai or Masala Vada is a very popular and well known recipe, every family have their own minor variations which give a signature taste. This is our family style recipe. Try and tell how you liked it?

 

Recipe Cuisine : South Indian | Recipe Category: Snacks | Soaking Time: 3 hrs
Preparation Time: 10 mins  | Cooking Time : 20 mins |  Yields : 10-12 nos.
Ingredients:
Channa Dal / Kadalai Paruppu
1 cup (1 cup = 200 ml)
Finely Chopped Onion
½ cup
Red Chilli
2-3
Garlic Pods
4
Fennel Seeds / Sombu
1 tbsp
Chopped Curry Leaves
1 tbsp
Chopped Coriander Leaves
2 tbsp
Salt
Required
Oil
For Frying

Procedure:
1. Wash and soak the channa dal for 2-3 hours.
2. Strain the water completely using the strainer. Leave it for 10 mins.
3. In a dry mixie jar, add red chillies and sombu. Grind them for 1 min.
4. Then add chopped garlic pods with the above ground mixture. Then grind them for few seconds.
5. Add drained dal (from 2) and salt. Grind them into little bit coarse paste without adding water.
6. Finally, add curry leaves and coriander leaves. Grind them for just few seconds or till they mix them well.
7. Transfer the mixture into wide bowl. Add finely chopped onion and mix them well. Vada Batter is ready.
8. Heat the oil in a pan. Meanwhile, make small lemon size balls from the batter (from 7). Keep it aside.
9. If oil reach the correct temperature(), them flatten the balls using your palms and put it in the heated oil from the sides of the pan. Don’t overload the pan.
10. Turn the vadai occasionally using the ladle. Cook the vadai till both sides of the vadai become golden in color.
11. Take them out from the oil and put them on a tissue paper to absorb the excess oil.
   Wow yummy and tasty Masala Vadai / Paruppu Vadai is ready to serve.
Note:
1. Use vadai paruppu or pattani paruppu instead of chana dal.
2. If you can use big size garlic pods, use 2 pods only.
3. Add onion before making vadai. Otherwise the batter becomes watery.
4. You can store the vada batter in the freezer even for 2-3 days if you don’t add the adding the onion.

June 14, 2018

Radish Dal Curry Recipe / Mooli Moong Dal Curry



Mostly in South India, Radish is used for only Sambar. It is used so frequently in sambar that there are people who would run away immediately as you mention Radish Sambar. Radish Dal is really good alternative dish which can be prepared tastefully with Radish and Moong Dal.

Click HERE to view more Dal Recipes.


Recipe Cuisine : Indian | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time : 15 mins |  Yields : 2 cups

Ingredients:
Chopped Radish
1 – 1 ½ cup
Split Green Gram / Moon Dal / Paasi Paruppu
½ cup
Turmeric Powder
¼ tsp
Salt
As required
To Temper:

Oil
1 tsp
Mustard Seeds
½ tsp
Red Chilli
2
Curry Leaves
1 spring
Chopped Onion
½ cup
To Garnish:

Finely Chopped Coriander Leaves
1 tbsp

Procedure:
1. Remove the head and tail of the radish. Then peel the skin of the radish.
2. Cut the radish into very small pieces. Keep it aside.
3. Wash the dal with water.
4.  Pressure cook the dal, chopped radish (from 2) and 1 cup of water for 3-4 whistles in medium flame.
5. After pressure has gone, mash the dal with hand blender.
6. Add turmeric powder and salt, mix them well and bring to boil.
7. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.
8. Add broken red chilli, curry leaves and fry for few seconds.
9. Add chopped onion and sauté till the onion becomes translucent.
10. Add this onion mixture (from 9) with dal mixture (from 6). Mix them well.
11. Cook till the mixture becomes thick and switch off the flame.
12. Add coriander leaves and mix them well.
  Yummy and healthy dal is ready. Serve it with Hot Rice and Chapathi.

Note:
1. Adjust the radish level according to your taste.
2. Adjust the red chilli level according to your spice level.

June 13, 2018

Ragi Masala Kadalai Recipe / Kara Kadalai / Masala Peanuts



Masala Kadalai is a very popular and healthy snack liked by one and all – from kids to elders. I thought of making a millet twist to this snack and have come up with the ragi kara kadalai recipe. It came out really well and all those to tasted it liked this as much as the normal masala kadalai.

Click HERE for more SNACKS Recipe.

Full Video Recipe:




Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 10 mins  | Cooking Time : 10 mins |  Yields : 1 ½ cup

Ingredients:
Roasted Groundnuts
1 cup
Ragi Flour / Finger Millet Flour
¼ cup
Besan Flour / Kadalai Maavu
¼ cup
Red Chilli Powder
1 tsp
Turmeric Powder
¼ tsp
Salt
As required
Water
6 tbsp or required
Oil
For deep fry
Curry leaves (optional)
1 spring

Procedure:
1.  Add ragi flour, besan flour, red chilli powder, turmeric powder and salt together in a wide bowl. Mix them well.
2. Then add the roasted ground nuts and mix them well.
3. Add water little by little and make the mixture thick.
4. Heat the oil in a deep frying pan, till it becomes hot or put a piece of peanut into the oil. If the peanut comes up immediately, then this is the correct stage of oil heating.
5. Then sprinkle the peanuts over the hot oil. Separate the peanuts using the ladle. Turn over the peanuts occasionally using the ladle to cook evenly.
6. Cook them till the bubbles stops completely. Then take them out from the oil using the ladle.
7. Drain the excess oil using the tissue paper. Repeat the process for remaining peanuts. Then cool down completely and store it in an air tight container.
8. If you have used curry leaves, deep fry the leaves and mix with the peanuts.
      Really healthy and tasty snack is ready!!!

Note:
1. You can add hing, garlic, fennel seeds for extra flavor.
2. Do not over load the oil.
3. Adjust the water level according to your flour texture.
4. Do not add more water otherwise peanuts will absorb more oil.
5. Throughout the process keep the flame at medium.
6. You can use skinned, un skinned or partially skinned peanuts.
7. If you find it difficult to separate the peanuts while cooking, you can do it after the frying also.


June 11, 2018

Chinese Steamed Rice Cake Recipe ( Rice Fa gao ) | International Recipes




In India we prepare so many Idli varieties but none of them are sweet. The Chinese are making steamed rice cakes which is nothing but sweet idli from rice flour without urad dal. Its interesting that they are adding yeast for fermentation. The taste is very unique and this is the idli recipe which you can’t miss.



Recipe Cuisine : International / China | Recipe Category: Cake 
 Preparation Time: 10 mins  | Cooking Time : 17 mins |  Yields : 5-7
Source: chinasichuanfood

Ingredients:
Rice Flour ( Recipe HERE)
1 cup ( 240ml)
Maida
¼ cup
Sugar
1/3 cup
Hot Water
1 ¼ - 1 ½ cup
Instant Yeast
½ tsp
Oil for brushing
As required

Procedure:
1. Add hot water and sugar in a bowl. Mix them well till the sugar dissolves completely.
2. Add rice flour, maida and yeast in a wide bowl. Mix them well.
3. Add sugar water ( from 1) little by little and mix them well without lumps with whisk.
4. Adjust the water level and make the batter little bit thicker than idli batter consistency.
5. Close the lid of the bowl and keep it aside for 2-3 hrs for fermentation.
6. After fermentation, the batter becomes double in its size. Mix them gently and keep it aside.
7. Grease the cup cake bowls or small bowls with oil. Pour the batter till ¾ of the bowl and steam cook them for 15- 17 mins or till the inserted tooth pick comes out clean.

Note:
1. I have used instant yeast.
2.  You can also use dry yeast. Be sure to mix the yeast in ¼ cup of warm water for 15 mins and then use.
3. Adjust the sugar level according to your taste.
4. You can use odorless oil for greasing.

Video Link:


May 9, 2018

Raw Mango Kuzhambu Recipe / Mangai Kuzhambu | Mango Recipes



This is a traditional village Mango Kuzhambu. This is in addition to my earlier Mango Kuzhambu recipe.This was suggested by my friend Ramya. The speciality of this recipe is that it resembles both vathal kuzhambu and puli kuzhambu.

Click HERE for another Mango Kuzhambu Recipe.

Click HERE for Mango Recipes.


Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time : 20 mins |  Serves: 5

Ingredients:
Raw Mango (medium size)
1
Tamarind
½ Gooseberry size
½ cup
Salt
1- 1 ½ tsp
Turmeric Powder
½ tsp
Sambar Powder (Recipe HERE)
2 tbsp
Asafoetida
½ tsp
Roasted Fenugreek Powder
1 tsp
Jaggery
Gooseberry size
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Chopped Onion
¼ cup
Chopped Garlic
2 tbsp
Tomato (optional)
1

Preparation Procedure:
1. Remove the skin of the big onion and chop them into small pieces.
2. Remove the skin of the garlic pods and chop them into small pieces.
3. Remove the head and tail of the mango. Then remove the seed of the mango.
4. Cut them mango into 1 inch pieces with its skin.
5. Extract the coconut milk from the ½ of the coconut.
6. Soak the tamarind with ½ cup of water for 5 mins. Then extract the juice from it.
7. Dry roast 1 tsp of fenugreek / venthayam till nice aroma comes out from it. Then powder them using the dry mixie jar.

Cooking Procedure:
8. Heat the oil in a pan or clay pot, add mustard seeds and wait for popping.
9. Add onion (from 1) and sauté till they become translucent.
10. Add curry leaves and sauté for few seconds.
11. Add garlic (from 2) and sauté till the garlic pods become soft.
12. Add chopped tomatoes (if used) and sauté till they become mushy.
13. Add turmeric powder and sauté for few seconds.
14. Add mango pieces (from 4) and fry for few seconds.
15. Add tamarind juice (from 6), sambar powder and little bit water. Cook till the mangoes become mushy.
16. Add coconut milk (from 5), salt, asafoetida, jaggery and fenugreek powder (from 7). Mix them well and cook for 3 mins. Adjust the water level according to the kuzhambu consistency.
    Yummy and mouthwatering mango kuzhambu is ready to serve. Serve with hot rice and curd rice.

Note:
1. Addition of tomato is optional.
2. Avoid tamarind juice, if mango is sour.
3. Adjust the sambar powder level according to your spice level.
4. Add red chilli powder and coriander powder instead of sambar powder.


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