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.

Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...