Monday 30 September 2019

PLAIN MILAKAI BAJJIS/PLAIN MIRCHI FRITTERS






Spruce up your Monsoon with plain Mirchi fritters/Bajjis!


Chillies have a specific flavour and heavy spiciness. But there are special chillies have very less spiciness along with the same flavour in the market. They are used to make milakai bajjis with chilly powder. They are long and pale green.

Using the special bajji chillies, we can make tasty bajjis by adding some balanced spices in a few minutes.


How to make?

Ingredients we need:

Bajji chillies 8 pcs
Besan flour 200 gms
Raw rice flour 50 gms
Cooking soda 1/4 tsp
Rock Salt 3/4 tsp
Chilly powder 1/2 tsp
Asafoetida one pinch
Water as needed to make idli batter consistency
Groundnut oil to deep fry 400 ml

Procedure:

In a mixing bowl, take besan flour or gram flour, Raw rice flour, Rock salt, Asafoetida, Chilly powder, cooking soda in above-mentioned quantities. 
Add water little by little and mix well until idli batter or thick consistency.
Set aside.
Wash the chillies and wipe them dry.
Heat the oil to a depp fry temperature on medium heat.
Dip the chillies one by one in the batter and drop it carefully one by one.
3  or 4 per batch.
Deep fry until golden brown and oil bubbles subside.

Your flavour-bursting Mirchi bajjis are ready to enjoy with hot tea.








Thursday 26 September 2019

SATIATING CARROT ICECREAM











Creamy chilled dessert, somewhat surprising, might just be your most lovable that's good for your eye health.

There are very few vegetables that lend themselves to pronounced scoops. Carrots are one of such veggies. Carrot stood out as a catchy ingredient in this ice cream with the predominant flavour.  


How to make?

Key ingredients:

Carrots 200 gms or two carrots
Heavy milk cream 40% fat 400 ml
(Milkymist fresh cream is used here)
Sweetened condensed milk 400 ml
Saffron strands 20 pcs
Fresh milk 100 ml

Procedure:

Wash the carrots. Cut the ends. Peel the skin.
Grate the carrots.
Cook the carrot flakes in 100 ml fresh cow milk on medium heat
Add saffron strands and cook for 8 minutes.
Set aside to cool down.
Blend the cooked carrots to a smooth puree.

Transfer the Heavy cream into a dry mixing bowl.
Beat until soft peaks.
Add condensed milk and carrot puree.
Mix well to combine.

Transfer the mixture to an airtight container.
Cover it and place it in the freezer compartment,
Let it freeze for 2 hours.

Take out and give fine stirs.
Keep it again in the freezer compartment for another 3 hours.

(Note: Stirring one time will break down the ice crystals and form into smooth textured 
ice cream)
Rich creamy carrot ice cream is ready to enjoy.

Four generous servings.
Give it a try.

Monday 23 September 2019

BEETROOT THUVAYAL/CHUTNEY


Beetroot chutney is a smart way to include the beet in your day to day diet. A fantastic accompaniment to hot steamed rice with a dash of fresh ghee. It is quite different from the usual thuvaiyals or chutnies, we made. This chutney stays fresh for 2 days in an airtight container in the refrigerator.

How to make?

Ingredients, we need:

Groundnut oil 2 tbsps
Chopped shallots 20 pcs/3/4 cup
Red Chillies 2 pcs
Kokum Rind 1 pc
Chana dal 50 gms
Shredded coconut one bowl
Garlic gloves 5 pcs
Curry leaves 20pcs
Shredded Beetroot one bowl
Jaggery powder 1 tsp
Rock salt 1 tsp
Asafoetida 2 pinches
Water 50 ml

Procedure:

Heat the pan with groundnut oil on medium flame.
Add red chillies.
Add chopped shallots next.
Followed by curry leaves
Once the shallots turn translucent add, chana dal.
Saute until dal fried golden brown.
Add shredded beetroot and saute until the water content absorbed.
Add shredded coconut and kodampuli/kokum rind.
Saute for a second.
Jaggery powder and rock salt are to be added.
The heat should be reduced in this stage
Sprinkle 2 pinches of asafoetida.
Switch off the flame and set aside to cool down.
Transfer the contents to a mixer jar.
Grind with 50 ml water into a coarse paste.

There is no need to temper the chutney because we fried everything to make a delicious chutney

Enjoy with Id;lis or hot steamed rice with ghee.
.





Wednesday 18 September 2019

MANATHAKKALI KAI KUZHAMBU/WONDER BERRIES GRAVY



Black nightshade, Sun berries, Wonderberries are the names in English for manathakkali or karunjukkutti or Sukkutty keerai

MAKOI in Hindi
KAMACHI CHETTU in Telugu
NITNANI  in Sanskrit
KAKKESAPPU in Kannada
MANATHAKKALI in Malayalam


The botanical name of this greens is Solanum Nigrum. During this monsoon, these greens are growing lush. The tiny berries are abundantly seen everywhere in these plants. Kongu folks know about these berries work miraculously with the illness of ulcer.

These unripe berries and riped berries are more nutritious and healthy option to treat mouth and stomach ulcers. The fusion of all bitter berries, the sweetness of jaggery, sour of tomato and kudampuli/kokum rind and spiciness of country coriander seeds, cumin seeds, pepper, asafoetida, fenugreek seeds, red chilly powder and rock salt is the result of the perfect required consistency and delicious gravy.




I am using fresh raw berries and riped berries for making this dish. Those who can't get the fresh berries can make this gravy with dried and processed manathakkali vathal sold in all grocery stores.
Both are having the same taste and nutrition facts. but you have to wash several times the high salt content coated for preservation and use vathals.

How to make delicious manathakkali kai kuzhambu?

Ingredients:

Wonder berries unripe and riped 250 gms
Garlic cloves 3 pcs
Shallots 20 pcs
Coriander seeds 2 tsp
Cumin Seeds 1 tsp
Pepper 1tsp
Mustard seeds 1/2 tsp
Curry leaves 10-15 pcs
Coriander greens chopped 1 tbsps
Asafoetida 2 pinches
Roasted fenugreek seeds powder 1/2 tsp
Red chilly powder1/2tsp
Coconut shredded 1 cup or 100gms
Roasted gram 1 tsp
Jaggery powder 1 tsp
Rock salt 3/4 tsp! tsp 
Poppy seeds +2 ml water 
Turmeric 1/2 tsp
Kodam puli 1 pc/Kokum Rind
Tomato medium size 
Groundnut oil  5-6 tbsps 
Sesame oil to final touch 1 tbsp

Procedure:

Soak Poppy seeds in 2 ml water for 10 minutes.
Fry the coriander seeds, Cumin Seeds, Pepper, Garlic cloves, turmeric 1/4 tsp Red chilly powder 1/4 tsp, Shredded coconut, roasted gram, kodampuli/kokum rind in 2tbsp groundnut oil and set aside to cool down.
Grind at high speed to a fine paste adding 50 ml water.
Heat the pan with3 tbsps of groundnut oil on medium heat.
Add mustard seeds. 
Once they start crackling, add shallots, curry leaves.
Once the shallots fried translucent, add Turmeric powder1/4 tsp and red chilly powder 1/4 tsp.
Add berries and chopped tomato. Saute well.
Sprinkle asafoetida and add fenugreek powder.
Saute once again and transfer the ground spices along with its rinsed water250 ml.
Add salt and jaggery powder.
Stir to combine.
Allow cooking for 5 minutes. Add chopped coriander greens. 
Once the gravy thickens, pour one tbsp Sesame Oil over the gravy.
Turn off the flame.
Serve hot with hot steamed rice. 
It pairs very ell with Any South Indian breakfast main dishes like Idlis Dosas and so on.

Cooking Time 20 minutes
Yield: 4 servings.














Saturday 14 September 2019

MELT IN MOUTH CARROT KAESARI



Are you craving for absolutely delicious sweet in this season
Then, choose this sweet to try out!
There are So many variations. This is one of the variations of kaesari calls in for Super veggie, Carrot making it as more relishable and natural and pure. While you doing this, you will get amazed about its crumbly and ultimately soft and melt-in-mouth texture. You cannot stop with one bowl. more and more, you want!

This is easy to make at home! You can do this within a few minutes.

How to make?

Ingredients needed:

Fresh Carrots 150 gms or two
Semolina 75 gms
Sugar 100 gms
Fresh cow ghee 75 ml
Cardamom pods 9 pcs
Whole cashews 8-10 pcs
Raisins 115-20 pcs
Edible camphor a tiny bit
Saffron strands 10-15 pcs optional

Procedure:

Wash the carrots thoroughly.
Peel off the carrots
Shred the carrots into fine flakes.
Grind it with 5ml water to a fine pulp
Roast Semolina in 2 tbsps ghee until creamy texture.
Set aside.
Bring to boil 250 ml water with one tsp ghee in a pan on medium heat.
Once the water starts to boil add roasted semolina little by little keeping on stirs.
Let semolina to cook well and absorbed water entirely.
Add one tsp ghee and stir.
Now add carrot pulp and mix to combine.
Add sugar and stir well to dissolve and concentrate on medium heat.
This will take 1 minute.
Pour 25 ml ghee and mix to combine.
Add crushed cardamom seeds.
In another pan, add 3 tbsps ghee and fry whole cashew nuts and raisins until golden brown.
Transfer the cooked carrot-Semolina contents to the frying pan and mix to combine.
Add saffron strands optionally
Let the contents cook until nonsticky
Ready to serve.









Thursday 5 September 2019

ULTIMATE BITTERMELON SABZI









 


Ingredients:

Bitter Melon 200 gms
Tomato medium size 4 pcs
Curry leaves 15 or one sprig
Shallots 10 chopped
Red chilly powder 1/2 tsp
Turmeric 1/2 tsp
Sambar powder 1/2 tsp
Asafoetida 2 pinches
Roasted Fenugreek powder1/2 tsp
Kokum Rind or kodampuli1 pc 
or (a gooseberry size Tamarind to be soaked in
 water 50mland take its thick extract)
Jaggery powder 1 tbsp
Rock Salt 3/4 tsp
Chana Dal 1 tbsp
Coriander greens a fistful chopped
Cold-pressed Groundnut oil 2 tbsps
Cold-pressed sesame oil 1 tbsp
Ghee 1 tbsp

Procedure:

Wash the bitter gourd/Bitter melon and cut the ends.
Chop the veggie as 1/4 inch coin-shaped slices using a chopper.
Boil the tomatoes until the skin automatically peeled off.
Set aside to cool down and grind to a fine puree.
Heat a wok with 2 tbsps groundnut oil.
Add mustard seeds to splutter
Once they start to splutter, add chana dal to fry.
Add shallots and curry leaves 
Saute until the shallots fried transparent.
Reduce the heat to low.
Add turmeric, Red chilly powder and sambar powder.
Transfer the bitter melon coins and saute for a second.
Rock salt 3/4 tsp to be added.
Next ingredient is Kokum rind/Kodam puli 1 pc or tamarind, gooseberry size to be soaked in water and strain the extract and add.
Then, jaggery powder and sprinkle 2 pinches asafoetida
Saute for 2 seconds on low heat.
Cover and cook for 5 minutes on low heat.
Open the lid and add tomato puree along with 250 ml rinsed water and roasted fenugreek powder.
Stir to combine.
Cover and cook for another 5minutes on medium heat.
The final addition of coriander greens, one tablespoon Cold pressed Sesame oil.
Ghee 1 tbsp if you want to feed the kids. It's optional.

Cooking time: 15 minutes
Servings 2 persons

Monday 2 September 2019

SEEYAM/SUZHIAM/SOJJI/FRIED MOTHAGAM/SOYYAM


Seeyam/Suzhium/Fried Mothagam/Sojji is a fantastic sweet made with chana dal and jaggery. The sweet and cardamom flavourful filling are dipped into the rice urad dal batter and deep-fried as crispy golden sweet bondas. It is called as Sugium, Seeyam, Sojji, Suzhium, Mothagam and so on. In Tamilnadu, this sweet is traditionally made during the festival time.
But it can be made and enjoyed as an evening snack if we crave for something sweet and high proteinous bites. 
Preparation time 1 hour
Cooking time 30 minutes
Servings 4-5

How to make?

Ingredients we need:

For batter

Idli Rice 100gms
Raw rice 1 tbsp
Urad dal 100 gms
Raw salt 1/2 tsp
Water as needed for idli batter consistency.

For Sweetfilling:

Jaggery crushed 200 gms
Chana dal 200 gms
Cardamom powder1/2 tsp
Coconut freshly grated 3 tbsps
Ghee fresh 2 tsps

Oil to fry: Coldpressed GroundnutOil

Procedure:
Wash and soak urad dal, raw rice and idli rice for one hour.
Pressure cook Chana dal with 150 ml water allowing 3 whistles.
Set aside to cool down.
Transfer the cooked dal, jaggery, cardamom powder and shredded coconut and grind to a coarse-textured paste.
Drain the water and grind the rice and urad dal contents with salt and water needed for idli batter consistency.
Transfer the ground batter to the mixing bowl.
Mix ghee with jaggery dal paste and make equal sized balls 
Heat the pan with groundnut oil on medium flame.
Dip the balls one by one in the batter and lower them in hot oil.
Allow deep-frying until golden brown.
Take out and place them on oil absorbent paper towels.

Ready to offer/enjoy

Wednesday 28 August 2019

PROTEIN RICH THAYIR VADAIS/DAHI VADAS/PERUGU VADAS











Thayir Vadai is one of the most delectable dishes loved by all age groups. This is the right time to prepare this excellent snack to celebrate the festivals around the corner. Soaked fluffy vadas in thick seasoned fresh curd. It is easy to prepare and do make this amazing vadas and enjoy with your loved ones, friends and guests to celebrate the rainy days!

How to make this fluffy curd vadas?

Ingredients, we need:

Whole deskinned Urad Dal 200 gms
Cold-pressed Groundnut OIl to deep fry 500 ml
Bellary onion 1 pc
Green chillies 2 pcs
Curry leaves 20 pcs
Coriander greens, a few
Asafoetida one pinch
Grated ginger 1 inch
Rock salt 1 tsp
Fresh Cow curd 500 ml
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp

Procedure:

Wash Whole deskinned urad dal two times and soak in water for one hour.
Drain the water completely. Grind the dal with 1/2 tsp rock salt to a smooth batter.
Don't add water. The water absorbed by dals during the soaking process is enough to grind smoothly. If needed, splash little water. However, the batter should be thick.
Transfer the batter to a dry mixing bowl.
Chop half of the bellary onion lengthwise.
Chop one green chilly into fine rings.
Grate the ginger.
Chop the curry leaves and coriander greens roughly.
Add onion, green chilly, curry leaves, coriander greens and grated ginger and mix well to combine.
Heat oil to deep fry.
Dip the palms in water and take a portion of batter and roll into a ball-shaped batter and flatten it and make a hole in the centre.
Lower the vadas one by one in hot oil. Allow frying into golden brown vadas.
Observe the oil bubbles cease
Collect them on oil absorbent paper keep ready.
Seasoning of the fresh cow curd now:
Add salt to curd and mix well.
Heat a tempering pan with 1 tbsp groundnut oil.
Add mustard seeds to pop up.
Add chana dal 1 tsp and fry until they turn golden brown.
Add another half of Bellary onion, green chilly, curry leaves and coriander greens.
Add grated ginger.
Saute for a while until the onion turn golden brown.
Add asafoetida and cumin seeds
Transfer the fried contents to the Curd and mix to combine.
Place vada one by one and immerse into curd.
Soak the vadas in curd for half an hour.

Delicious curd vadas are ready to relish. It can be had with breakfast, lunch and dinner or evening tiffin.

Cooking time 1.10 minutes
Serving: 3 persons


Friday 23 August 2019

BEETROOT RAVA KAESARI




BEETROOT RAVA KAESARI is one of the most cherished desserts in South India. 
Beetroot is declared as one of the superfoods of the world to boost memory. It acts as a blood purifier and detoxifies the body.
Beetroot is loaded with rich minerals and vitamins. It has a considerable amount of dietary fibres too. Beetroot is packed with Betanin, the pigment that renders the beautiful pink colour is a  powerful antioxidant.  Iron, Potassium and manganese are present in Beetroot. high protein veggie. Fat-free. It is very good to eat half-cooked beets. If not fond of this way, there are so many versions to have the beet in our diet routine. This is one of the easy to make versions of beet desserts.

Let us make it

Ingredients:

Semolina 250 gms
Sugar 250 gms
Beetroot 200 gms
Fresh Cow ghee 150 ml
Whole cashews 10 pcs
Powdered cardamom 3/4 tsp
Water 600 ml

Procedure:
Cut both ends of Beetroot.
Peel the skin and grate it.
Roast Semolina in 1 tbsp ghee on medium heat.for 2 seconds.
Transfer it to a dry bowl.
Wipe the same pan and add ghee 1 tbsp and roast the grated beet
until its water contents ceased.
Keep it ready.
Pour 600 ml water with one teaspoonful ghee in a heavy-bottomed vessel or pan or pressure pan.
Bring to a rolling boil.
Add Roasted semolina little by little. stir constantly.
Stir on medium heat until cooked.
Transfer the roasted beet and mix to combine on medium heat.
Add sugar on medium heat to melt and combine with cooked beet and Semolina. 
Add ghee and mix well.
Let it sit on medium heat with constant folds for 2 seconds.
Add cardamom.
Fry the cashews in a 2 tbsps ghee until golden brown and add on along with ghee.
Mix to combine everything.
Delicious Beet rava kaesari is ready to offer.

Cooking time 15 minutes
Servings 4 personsp

Wednesday 21 August 2019

TRADITIONAL AATHA VADAI






This recipe is the slight variation of masal 
vada.  The vada batter is ground smoother than masal vada batter. 

In Tamilnadu, we can geta special dal for making vadas called as Vada paruppu. This dal is a little bigger than chana dal. Usually, whenever we get together with our close relatives during family occasions, our Grannies brim with love and affection and make an array of sweets and savouries in their own style and serve us. This vada is their signature dish. 

I am feeling blessed to share their amazing recipe here.

How to make this protein-rich, gluten-free and vegan vadas?

The ingredients, we need:

Vadai Paruppu 200 gms/Chick Pea dal
Rock Salt 1/2 Tsp
Fennel seeds 3/4 tsp
Bellary onion 1pc chopped
Green Chilly 1 finely chopped
Grated ginger 3/4 tsp
Chopped curry leaves 10 pcs
Few coriander greens chopped
Groundnut Oil to fry 400 ml

Procedure:

Wash and Soak Dal for 2 hours
Drain the water completely
Transfer it and add rock salt and fennel seeds.
Grind to a smooth batter
Transfer the batter to a dry mixing bowl.
Add on Bellary onion, green chilly, ginger grates chopped curry leaves and a few/fistful
coriander greens (optional) 
Mix well.
Check the salt add if needed.

Heat the oil in a pan on medium flame.
Check the hot oil if it reaches th deep-fry temperature.
Take a gooseberry sized batter and flatten it with your fingers and lower it
gently in hot oil.
Make similar size flattened vadas and lower them in oil carefully.
Deep fry until golden brown both sides.
Once the vadas turn golden brown and oil bubbles cease to a minimum, take out the vadas and place them on oil absorbent paper.

Enjoy this splendid tea time snack with hot tea as Monsoon special snack.



Add on the chopped bellary onion, green chillies


Sunday 18 August 2019

MELT-IN-MOUTH PISTACHIO ICECREAM



Made with real pistachios. Delicious and good for health.

Ingredients, we needed:

Heavy fat cream 400 gms
Sweetened condensed milk 200 gms
Cold milk 50 ml
Pistachios  200 gms
Chopped Pistachios 3 tbsps
Saffron strands 20-25 pcs
Vanilla essence 1/2 tsp
Cardamom seeds powder 2 pinches

Let us make it!

Soak pistachios in water for 2 hours.
Blanch the outer skin and collect them in a dry plate.
Grind the blanched pistas with cold milk at high speed
until a coarse paste.
Add heavy cream to a dry mixing bowl and beat for 2 minutes.
You can add sugar 2 tbsps in this stage. It's optional.
Add sweetened condensed milk and beat again for one minute. Add pista paste, Vanilla essence, cardamom powder and saffron strands.
Blend everything using a blender to combine.
Add chopped pistachios and fold to mix.
Transfer the mixture to the airtight container and level it.
Place the container to the freezer compartment for four hours.

Take out and celebrate the lovely monsoon!

Preparation Time 5 hours
Servings: 4 persons

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