Friday 22 March 2019

FENUGREEK OOTHAPPAM



Preparation Time 8 hours                                                           
Cooking Time: 10 minutes
Yield: 6 servings.

Ingredients:

Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.

Procedure:

Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.

Venthaya Oothappam is ready to have with Chutney or sambar of your choice.




INCREDIBLE CORIANDER GREENS CHUTNEY


Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food.

How to make this flavourful coriander greens chutney?

Preparation Time 10 minutes
Yield: 2 servings

Ingredients :

Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves  3 pcs, peeled
Water 20ml

Procedure:

Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.

The most delicious Coriander greens chutney is ready to have!

Wednesday 13 March 2019

IRRESISTIBLE EGG FRITTERS/EGG BAJJIS



This is a very simple tea time snack or the best tasty starter before any meal or the best side dish for Non-Vegetarian feast.

How to make?

Ingredient we need:

Boiled eggs four
Besan flour 150 gms
Raw Rice flour 50gms
Asafoetida 1/4 Tsp
Cooking Soda 1/4 Tsp
Salt 1/2 Tsp
Red Chilly powder 1/2 Tsp
Groundnut Oil to deep fry 400 ml
Water approximately 100 ml

Procedure:

Wash the four eggs thoroughly. 
Pressure cook the eggs as shown in the video.
Allow to cool down.
Meanwhile, we will make the batter.

In a mixing bowl, add 50 gms Raw rice flour, Besan flour, Salt, Red chilly powder, Cooking Soda, 
Asafoetida and water to make a thick batter. Mix well to combine. Check the salt and add if needed.

Remove the shells of the cooked egg and chop them into 1.5-inch discs.

Immerse them into the batter gently using a fork.
Now,  heat the oil to the frying temperature on medium heat.
Drop the egg discs with the batter one by one.
Allow deep frying until crispy and golden brown.
Turn over occasionally to fry evenly.
Once the oil bubbles cease to a minimum, take off the fritters.
Drain the excess oil by holding the bajjis/friitters against the side of the pan 
And place them on the tissue paper or banana leaf.
 The crispy Egg Fritters / the bajjis are ready to enjoy.





Thursday 17 January 2019

QUICK MUSHROOM FRIED RICE

Ingredients, we need:

Button mushrooms 400 gms
Pressure cooked rice 250 gms
Chopped shallots 20 pcs
Curry leaves 15 pcs
Green Chilly 1 pc, slit
Coriander greens a fistful finely chopped
Mint leaves, a fistful chopped
Cinnamon 2 pcs one inch each
Cloves  pcs
Turmeric 1/2 tsp
Red chilly powder3/4 tsp
Any chicken masalapowder3/4 tsp
Ginger gratings 1 tsp
Garlic gratings 1 tsp
Groundnut Oil 2 tbsps
One medium sized tomato chopped
Salt 3/4tsp

Note:
Before cooking, mushrooms should be thoroughly washed and chopped

Procedure:

Heat the pan with oil.
Add cinnamon sticks and cloves to fry.
Add shallots, Curry leaves and green chillies.
Saute until the shallots turn transparent.
Add ginger garlic grates to fry.
Add Turmeric, Red chilly powder and Any chicken masala powder.
Saute one second and add tomato and mushrooms.
Saute well to combine all the ingredients together.
Add salt and mint leaves.
Don't add water. The water remains the mushrooms are enough to cook 
Cover and cook for 5 minutes on medium heat.
Open the lid and saute again until the entire water absorbed.
Then add the cooked rice and mix well to combine.
Now the mushroom fried rice is ready to relish.
Easy lunch box idea.

Tuesday 1 January 2019

UNBEATABLE BEANS MASALA



How to make this ultimate Beans Masal to Chapathis?

Ingredients:

Bush Beans  200gms
Coriander greens, a fistful
Mustard seeds 1/2 tsp
Fennel seeds 1 tsp
Shallots chopped 20 pcs
Curry leaves 10pcs
Green chilly slit 1pc
Ginger 3 inches to be grated
Grated garlic 1 tsp
Tomato diced  1 pc
Turmeric 1/2 tsp
Red chilly Powder 3/4 tsp
Coriander seeds powder 1 tsp
Water 20 ml
(make it as a paste)
Groundnut Oil 2 tbsps
Cloves 5 pcs 
Cinnamon Stick 1 inch 1 pc

For making masala mixture

Grated coconut 3 tbsps 
Cumin Seeds 3/4 Tsp
Fried gram 1 tsp
Poppy seeds 1 tsp
Ginger garlic gratings 
25 ml water
Collect the above ingredients into a mixer
 jar and grind to a fine mixture.
Keep ready.

Procedure:

Heat a pan with Groundnut oil.
Add mustard seeds and fennel seeds, cloves and cinnamon to fry.
Once they start crackling continuously, add shallots, green chilly, curry leaves and ginger garlic grates 1 tsp each
Saute until the shallots turn translucent.
Add the spice mixture and mix to combine in oil.
Add tomato and saute again until the tomatoes cooked soft and mushy. Transfer the beans and saute well to combine.
Saute for 2 seconds.
Add Ground coconut mixture.
Saute again to go off the raw smell." seconds.
Add the rinsed water 100 ml
Stir to combine. 
Add 250 ml water and stir again.
add little more water if needed.
Add salt 3/4 tsp
Cover and cook for 5 minutes.
Open and check the consistency.
Garnish with chopped coriander greens.
Let the gravy sit on low heat until semi dry consistency.

Cooking time 20 minutes
Yield 3 servings

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