January 20, 2016

Bitter Gourd / Pavakkai Fry

     Bitter Gourd is very good for stomach as it cleans the worms in stomach. However it is very bitter and kids will hate to take it. I had earlier posted a recipe (Bitter Gourd Chips) which makes the Bitter Gourd very tasty; This Fry is a variation of that recipe and this can be thought of as Bitter Gourd Bajji.



Recipe Cuisine : South Indian | Recipe Category: Fry
Preparation Time: 15 mins  | Cooking Time: 10 mins | Serves: 2

Ingredients:
Bitter Gourd (medium size)
2
Gram Flour / Kadalai maavu
6 tbsp (1/4 cup + 2 tbsp)
Rice Flour
2 tbsp
Ginger Garlic paste
1 tsp
Red Chilly Powder
 ½ tsp
Coriander Powder
2 tsp
Lemon Juice
1 tsp
Salt
Required
Oil
For deep fry

Procedure:
1. Wash and dry the bitter gourd using the kitchen towel.
2. Cut it into thin circles and remove the seeds from the circles.
3. Collect the circle pieces in a bowl, sprinkle salt and turmeric powder. Mix them gently and keep it aside for 15-30 mins.
4. After 15 mins, drain the water collected at the bottom of the bowl. This helps to reduce the bitterness. Otherwise you can use it directly. Skip the step 3 and 4.
5. Take gram flour, rice flour, red chilli powder, coriander powder, ginger garlic paste, lemon juice and salt in a bowl.
6. Mix them gently and sprinkle over the bitter gourd pieces (from 4) , mix them gently and sprinkle water if you need.
7. Then keep it aside for 2 mins. Then heat the oil in a pan for deep fry, sprinkle the bitter gourd rings and fry they become golden color.

    This fry goes well with rice and is a super evening snack too.
   Click here for 30+ poriyal recipes.

Manathakkali Keerai / Black Night Shade / Sunberry LeavesChutney

    Normally Keerais are used to prepare pooriyals and kootu only. In this traditional recipe, Manathakkali keerai is used to prepare a chutney which can be mixed with Rice; I got this recipe from my Aunt. The Rice mixed with this chutney was  really mouth-watering and very spicy. It is very healthy and I highly recommend to try this once.




Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: ¾ cup

Ingredients:
Manathakkali Keerai
1 cup
Onion (small or big)
¼ cup
Garlic Pods
2
Channa Dal / Kadalai Paruppu
2 tsp
Urad Dal (white or black)
2 tsp
Red Chilly
1
Tamarind
Turkey Berry Size (sundaikkai size)
Salt
Required
Coconut
¼ cup
Oil
1 tbsp

Procedure:
1. Remove the keerai leaves from the stem. Wash and dry the leaves for 5-10 mins. Then roughly chop them into small pieces. You should get at least 1 cup of  this chopped leaves.
2. Remove the skin of the onion and chop them into small pieces.
3. Remove the skin of the garlic and chop it into small pieces.
4. Heat the oil in a pan, add channa dal and urad dal. Fry till the dals become golden color.
5. Then add the red chillies and fry for few seconds.
6. Now add the onion (from 2) and garlic (from 3) and sauté till the onion becomes translucent.
7. Then add the greens / keerai (from 1) and sauté till the raw smell of the green goes off.
8. Switch off the flame and allow it to cool down completely.
9. Now add the coconut, tamarind and salt.
10. Grind them into fine paste using the mixie with little water only. Then transfer it into serving bowl.
    Mouthwatering and aromatic chutney / thogaiyal is ready to serve with hot rice or dosai or idli.

Note:
You can use small onion, this gives better taste than big onion.

            Click here for more Chutney Recipes.


January 18, 2016

Rava Idli

     The good thing about Rava Idli is that it can be prepared instantaneously. It requires just rava and curd; when served with spicy chutney like milagai chutney; it tastes great.



Recipe Cuisine : South Indian | Recipe Category: Breakfast| Yields: 12 idlies
Preparation Time: 5 mins  | Soaking Time: 15-30 mins |Cooking Time: 15 mins

Ingredients:
White Rava / Sooji / Semolina
1 cup (1 cup = 250 ml)
Thick Curd
1 ¾ cup
Salt
1 tsp
Oil
For grease the idly pate
Eno Fruit Salt
1 tsp
To Temper:

Oil
1 tbsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Channa Dal / Kadalai Paruppu
1 tsp
Curry Leaves
1 spring
Green Chilly
2
To Garnish:

Chopped Coriander Leaves
1 tbsp
Ghee
1 tsp
Cashew Nuts
8

Procedure:
1. Dry roast the rava till it becomes hot and allow it to cool down.
2. Mix curd and salt with whisk.
3. After the rava cold, mix the rava with curd mixture and keep it aside for 15-30 mins.
4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Then add the urad dal, channa dal and curry leaves. Sauté for few seconds.
5. Then add the finely chopped green chillies and fry till they become crisp.
6. Pour this temper to the rava-curd mixture, mix them well. Now mix the chopped coriander leaves with this batter.
7. Add the eno fruit salt 5 mins before you make idly. Mix them well and just keep it aside for 5 mins. Now the batter becomes forthy and ready to make idli.
8. Now heat the ghee in a pan and fry the cashews till they become golden in color. Keep it aside.
9. Grease the idli plate with oil, either place the cashews on the greased plate and pour ladle full of rava idli batter, or pour the batter and place the cashews then steam cook for 13-15 mins.
10. After 15 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.
11. Using the spoon, scoop out the idlies from the plate.
      Serve it hot with coriander-coconutchutney and milagai chutney.

Note:
1. The batter will be little bit thicker than the normal idli batter.
2. No need to add water or more curd than mentioned.
3. Cashews are optional.


January 15, 2016

January 13, 2016

Pongal Recipes



January 12, 2016

How to make your electricchimney filter sparkle as new? / How to clean Chimney Filter?

     Cleaning the Chimney filter is a important periodic task to be done.  As it is very difficult to clean at home, Sometimes we might to hire some external helpers to do it. But there is a simple method which can simplify the cleaning and also make the chimney sparkle as though it is new. I got this tip from here.


Thing needed to clean:
1. Caustic Soda – 6 tbsp (available in all hardware shops)
2. One metal or plastic tray – 1 ( the size should be such that the filter can go inside)
3. Boiling Water – as required (to fill the tray)

Procedure:
1. Remove the chimney filter from the chimney and keep it inside the tray.


2. Sprinkle the caustic soda on the filter. You should not touch the caustic soda, so use the spoon to take it.




3. Heat the water till it starts to give bubbles. ( till 100 degree Celsius)


4. Now pour this boiling water on the filter inside the tray. Immediately fumes will come out, so leave that place immediately. You should not inhale that fume.


5. Leave this for minimum half an hour. Miracles happened within this half an hour. Yes, all the oiliness and greasiness  are gone even without you brush them. Leave it aside for 1-2 hours also depending upon the oiliness.

6. Then take it out from the tray and wash the filters using the normal water. Allow it to dry completely and then fix this super doper clean filter with chimney.




Note:
1. Caustic Soda is hazardous chemical and should not be exposed to children. So do this when the kids are not nearby.
2. The Fumes are poisonous so even adults should not inhale it.
3.  You can either clean both the trays together or one by one.


Carrot Paniyaram | Paniyaram Recipes

Carrot Paniyaram can make normal paniyaram very colorful and attractive, Inducing to eat it.



Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 12-15 nos.

Ingredients:
Paniyaram Batter opr Idli Batter
2 cups (1 cup = 250 ml)
Grated Carrot
1/2 cup
Chopped Onion
¼ cup
Salt
As required
To Temper:

Oil
1 tbsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Channa Dal
1 tsp
Curry Leaves
1 spring
Green Chillies
2
Chopped Coriander Leaves
1 tbsp

Procedure:
Preparation Procedure:
1. Wash and peel the skin of the carrot. Then grate it using the grater and keep it aside.
2. Peel the skin of the onion and wash it. Then chop it into very thin and small pieces.
3. Wash the green chillies and cut them into small round pieces.
4. Wash and chop the coriander leaves into small pieces.
Cooking Procedure:
5. Heat the oil in a pan, add mustard seeds and wait for splutter.
6. Then add urad dal, channa dal and sauté for a minute.
7. Now add the curry leaves, green chillies (from 3) and onion (from 2), fry till the onion becomes translucent.
8. Now add the grated carrot (from 1)and required salt, sauté till the raw smell of the carrot goes off.
9. Switch off the flame and add the chopped coriander leaves (from 4) and allow it to cool down completely.
10. Now mix this mixture with the paniyaram batter, mix them well.
11. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this carrot paniyaram batter upto ¾ of the kuzhi (depression).
12. After few min, turn them to the other side and cook till it becomes golden color on both sides.
   
    Colorful and tasty carrot paniyaram is ready. Serve with coconut chutney.

    Click here for Paniyaram Batter Recipe and here for Idli Batter Recipe.
Note:
1. Add little bit salt only, because the batter has salt already.
2. Adjust the spice level according to your taste.
3. You can use either idli batter or paniyaram batter.
Related Links:
7. Kuthiriavali Appam         


January 11, 2016

Sukku Paal / Dry Ginger Powder Milk | Home Remedies for Cold

It’s winter now and people will get cough and cold. Sukku Paal / Dry ginger powder milk is a good relief for it; Its spicy taste will be liked by everyone, even those without caugh/cold.




Recipe Cuisine : South Indian | Recipe Category: Beverages
Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields:1 ¼  cup

Ingredients:
Boiled Milk
1 cup (1 cup = 250 ml)
Dry Ginger Powder / Sukku Powder
½ - ¾  tsp
Naattu Sakkarai or Palm Sugar or Sugar
1 ½ tsp
Water
¼ cup
Cardamom Powder (optional)
A pinch

Procedure:
1. Heat the water in a bowl, wait for boiling. Then add dry ginger powder, naattu sakkarai and cardamom powder.
2. Allow them to boil for 2 mins or till the sakkarai dissolves completely.
3. Then add the boiled milk and bring it into boil.
4. Take it out from the flame and strain it using the strainer. Serve it hot.  
     Healthy and aromatic sukku paal is ready.

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