tag:blogger.com,1999:blog-76338435564816009392024-02-18T17:42:24.479-08:00Diner box A good cook is like a sorceress who dispenses happinessKirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7633843556481600939.post-81700243092886566092021-08-08T07:35:00.001-07:002021-08-08T07:35:15.573-07:00Beach Sundal gravy<p> We all might be familiar with beach sundal with green mango,sundal mixed with onion and masala. This one is semi gravy version, which has more flavor and taste. We can see in roadside and beach shop, they make this gravy very thick like a curry. When customer ask, they take small portion and add hot water. Mix all and serve it on a plate top with chopped onion,shredded carrot and coriander leaves. On a rainy or cloudy day, this hot sundal gravy and hot chai is a great combination sitting out and watching the rain or in a beach. I make this often when I feel like to have something tasty and quick to make. ( we need to soak white peas ahead)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbYPjpoyOiP1thBHx6XtI6f3RvSPUpvnqCd_Ivj4bX0Dy4DWiumo3YsAtsbarnH-YnQ61EKR7DCUf2FexMx_K8bBxZBR1H8uh1X4_HysmK-kMkQZm3EUZ6mYXyv9uNMp7nXk-u2fbBUq/s1280/23B3B6A7-DAEE-4B9A-8667-C0E4DDEB661C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beach sundal gravy" border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbYPjpoyOiP1thBHx6XtI6f3RvSPUpvnqCd_Ivj4bX0Dy4DWiumo3YsAtsbarnH-YnQ61EKR7DCUf2FexMx_K8bBxZBR1H8uh1X4_HysmK-kMkQZm3EUZ6mYXyv9uNMp7nXk-u2fbBUq/w400-h225/23B3B6A7-DAEE-4B9A-8667-C0E4DDEB661C.jpeg" title="Beach sundal gravy" width="400" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>Dried White peas - 1 cup</p><p>Turmeric. - 1/4 tsp</p><p>Salt. - 1 tsp</p><p>Water. - 7 cup</p><p>Onion. - 1</p><p>Tomato. - 1</p><p>Garlic. -3 </p><p>Ginger. - 2” piece</p><p>Green chili. - 1</p><p>Oil - 3 tbsp</p><p>Garam masala - 1 tsp</p><p>Coriander powder - 1.5 tsp</p><p>Chili powder - 1 tsp</p><p>Coriander leaves - few</p><p>Curry leaves - few sprig</p><p><br /></p><p>Garnishing:</p><p>Onion - 1 chopped</p><p>Carrot - 1 shredded</p><p>Coriander leafs - few chopped</p><p>Green mango - few chopped</p><p><br /></p><p>Recipe:</p><p>1️⃣ Soak washed white peas over night or 8 hours and pressure cook in 5 cup water with turmeric and 1/2 tsp salt for 5 whistle. ( Drain the cooked water and save for making gravy)</p><p>2️⃣ Grind chopped onion,tomato,garlic, ginger and green chili with 1 cup water and set aside.</p><p>3️⃣ Take a big wide pan and pour oil. Once hot, add chopped curry leafs and pour the grinded mix to hot oil. Reduce flame to medium and stir the masala till it get thick and oil ooze out.( which indicate the masala is well cooked )</p><p>4️⃣ Add garam masala,coriander powder ,chili powder and salt ( note: we already added salt while cooking peas, so add salt carefully) stir for few minutes .</p><p>5️⃣ Pour the peas cooked water to the mix and mix well. Allow to boil for 7 minutes in slow flame. </p><p>6️⃣ After 7 minutes, add the cooked peas and 1 cup water. Again cook for 2 minutes to get the gravy thicken.</p><p>7️⃣ Once the gravy is thick,garnish with coriander leafs and switch off. (Make sure the gravy is watery ,because the gravy will thicken when cools down. So, make sure the gravy is watery and when serving it will harden and will be in right consistency)</p><p>8️⃣ Finally serve in a round plate with chopped onion,shredded carrot,chopped coriander leafs and chopped raw mango pieces on top.</p><p>Note: </p><p> * We can also add bay leafs while cooking peas to get that masala flavor in peas.</p><p> * Take time to cook the grinded masala before adding water or peas. Else the final gravy will have that raw masala flavor in it.</p><p> * If the gravy become very thick, before serving pour hot water in it and little salt. Mix well and serve.</p><p> * We can also serve crushed masala vada on top and serve it.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-1074854625677190552021-07-15T17:28:00.003-07:002021-07-15T17:50:30.621-07:00Masala puri chaat recipe<p> Masala puri, is an roadside chaat recipe which is very popular in southern part of India. It is a delicious Indian street food where flavorful green peas gravy served on puris topped with shredded carrot , chopped onion and coriander leaves. It is served in two ways , hot green peas gravy served on crushed puri or as filling inside puri. This masala can also be used to make bhel puri.Masala puri is one dish which I long for when I came to USA. I recreated this dish the first year I am in USA. Though I miss many dishes,this one is close to me and my husband which we long to have it again and again. I prepared this dish for my kid birthday and it was big hit. I made a table full of chaat items like masala puri,Bhel puri,Dahi puri, sev puri. All my friends enjoyed it so much. It became once dish which will be in our menu at least monthly once. </p><p><br /></p><p><b><span style="color: #2b00fe;">Ingredients</span></b>:</p><p>Green peas - 1 cup</p><p>Potato - 1</p><p>Big onion - 1</p><p>Garlic - 3</p><p>Green chili - 3</p><p>Tomato - 1</p><p>Ginger - 2” piece</p><p>Mint - few</p><p>Coriander leaves. - few</p><p>Black pepper. - 12</p><p>Cinnamon - 2</p><p>Cloves - 3</p><p>Oil - 2 tbsp</p><p>Water - 6 cup</p><p>Puri - 12 </p><p>Turmeric powder - 1/4 tsp</p><p>Chili powder - 1 tsp</p><p>Garam masala - 1 tsp </p><p>Chat masala - 1.5 tsp</p><p><br /></p><p><b><span style="color: #2b00fe;">Garnishing</span></b>:</p><p>Big onion. - 1</p><p>Coriander leaves - 1</p><p>Shredded carrot - 1/2 cup</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4j8WirIsDDcmkDP1siDzsSEAe7mJIwOxlr5vTgq0qCXLF2eLp0Y5yEOP7iAExy4yS0zZIFg9_xlwYim61b4P568YOk0Z78X7dGWurF3VmaWpOj_CATikq9cWjAw48rdEmnPcOzcvu9xe/s1242/A9F629F7-170F-490C-8EAB-B2E871483C6D.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="699" data-original-width="1242" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4j8WirIsDDcmkDP1siDzsSEAe7mJIwOxlr5vTgq0qCXLF2eLp0Y5yEOP7iAExy4yS0zZIFg9_xlwYim61b4P568YOk0Z78X7dGWurF3VmaWpOj_CATikq9cWjAw48rdEmnPcOzcvu9xe/w640-h360/A9F629F7-170F-490C-8EAB-B2E871483C6D.jpeg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4j8WirIsDDcmkDP1siDzsSEAe7mJIwOxlr5vTgq0qCXLF2eLp0Y5yEOP7iAExy4yS0zZIFg9_xlwYim61b4P568YOk0Z78X7dGWurF3VmaWpOj_CATikq9cWjAw48rdEmnPcOzcvu9xe/s1242/A9F629F7-170F-490C-8EAB-B2E871483C6D.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p>Gr</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="color: #2b00fe;"><b>Recipe</b></span>:</p><p>1️⃣ Pressure cook 8 hour soaked green peas and potato in 3 cup water for 5 whistle.</p><p>2️⃣ In a pan, add 1 tsp oil. To that, add sliced onion, garlic and green chili ,sauté well for 2 minutes.</p><p>3️⃣ In a mixie jar, add the sautéed onion,garlic and green chili, also add tomato,ginger, mint,coriander leaves,black pepper,cinnamon,cloves,cooked green peas (1/4 cup). Grind all together in 1.5 cup water into smooth paste.</p><p>4️⃣ Take a big pan,add 2 tbsp oil and add the grinder mix. Pour the green peas cooked water( drain the green peas and store the water). Mix well.</p><p>5️⃣ Add cooked mashed potatoes to the gravy and mix well.</p><p>6️⃣ Add turmeric,chili powder, garam masala,chat masala and salt. Mix all and cook for 7 minutes in slow flame till oil separate.</p><p>7️⃣ After 7 minutes, mix one more time. Add cooked mashed green peas and 5 cup water. Mix all and cook in slow flame for 10 more minutes,till it thickens</p><p>8️⃣ Serve</p><p> 1️⃣ place puri on plate and slightly make hole on top,pour the masala in and on top, pour pani water on top and garnish with chopped big onion,coriander leaves and shredded carrot.</p><p> 2️⃣ Crush the puri on a plate and pour masala,pani water on top and garnish with chopped onion,coriander leaves and shredded carrots.</p><p><br /></p><p><b><span style="color: #2b00fe;">Notes</span></b></p><p> * Don’t add more more potatoes, it will thicken the gravy and change taste.</p><p> * We also add curry masala powder instead of garam masala.</p><p> * Add more water in final cooking , the gravy will thicken fast since we added mashed potato and mashed green peas. </p><br /><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-47479328452540484352021-07-08T20:27:00.002-07:002021-07-08T20:27:47.131-07:00Srilankan coconut sambal/ sambol <p> My friend who travel a lot introduced me lot of traditional recipe he tasted in the place he visited. One among is this coconut sambal. He tasted this in Indonesia but I heard this is very famous food in Sri lankan. Did some research and prepared this in my home. From that day, this dish is prepared at least monthly twice either as side dish or as a rice mix. My family loved it. It need just 6 ingredients and can be prepared very fast. It doesn’t need fire to cook or oil to sauté or fry. Just grind all ingredients, volla it is ready . I have tasted this sambal with hot rice topped with warm ghee or gingerly oil and mixed . Also ,I make this as side dish when I prepare variety rice like lemon rice,tamarind rice even for curd rice. The salty spicy sour sambal goes well with any dish. Traditional this is served with string hopper/idiyappam, coconut roti.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmiJ6DLUAgeu_Al76hrdxYYqKQSTvZkTjfSCrZpJ_7NmKy4OEzpYx916ARJGeCyaGUjC15CFg930LYYZdqUL17OAOqj8JCwXs2leZd4JqgqrJhyphenhyphenRkSdVz6RMA2EbrwzKnFbGnzNNJcnZ_/s1280/680F6129-C75A-4AC0-8C77-46F17FAFF6E2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmiJ6DLUAgeu_Al76hrdxYYqKQSTvZkTjfSCrZpJ_7NmKy4OEzpYx916ARJGeCyaGUjC15CFg930LYYZdqUL17OAOqj8JCwXs2leZd4JqgqrJhyphenhyphenRkSdVz6RMA2EbrwzKnFbGnzNNJcnZ_/w640-h360/680F6129-C75A-4AC0-8C77-46F17FAFF6E2.jpeg" width="640" /></a></div><br /><p><br /></p><p><span style="color: #2b00fe;">Ingredients</span>:</p><p>Coconut - 1 cup</p><p>Red chili. - 5</p><p>Kashmiri chili - 2</p><p>Salt. - 1 tsp</p><p>Sugar. - 1/2 tsp</p><p>Small onion. - 7 </p><p>Lemon. - 1/2 lemon </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1GF0xasZNUE" width="320" youtube-src-id="1GF0xasZNUE"></iframe></div><br /><p><br /></p><p><span style="color: #2b00fe;">Recipe</span>:</p><p>1️⃣ In a mixed jar or motor and pestle, add red chili,Kashmiri chili,salt and sugar. Grind till the chili turn into coarse.</p><p>2️⃣ Add shredded coconut and red chili powder, grind it with little water and grind till the coconut is smashed well and still in it coarse texture.</p><p>3️⃣ Add chopped small onion (substitute half chopped big onion) to the coconut mix and grind again. ( don’t grind it into fine paste, just the onion pieces should be visible and blended well with coconut)</p><p>4️⃣Finally add lemon juice and mix well.</p><p><br /></p><p>Serve it with string hopper, coconut roti or hot rice. </p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-35055667179095992892021-06-17T18:57:00.002-07:002021-06-17T18:57:35.225-07:00Curd vada/ Thayir vadai recipe<p> One of beautiful memories still I stay in mind is,when I was a kid, me and my family go to Coimbatore for clothing purchases. We don’t forget to have our food in annapoorna restaurant. I used to order one rose milk, 1 parota set and Thayir vadai to share with family. They are very creamy and thick. It melt like ice cream and very tasty. The secret behind this thick creamy curd vada/ Thayir vadai is the coconut mix they add to the curd. Let’s see the recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNpD99mz3lagLWCb2bjltoPhN8TjJdEYz2IDFZlMkVErm7aDrFWlDinLlRM5QkCXNVk8HOKKcXSJ4aOMwjJmF-abx2KM6_Z25senIQKsXJ3jrdgJ1ytlhWIYhdidohiCFb1e2PYIq3Gdk/s1280/A50F343B-A545-4404-80F7-DBD1BCDA50CE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNpD99mz3lagLWCb2bjltoPhN8TjJdEYz2IDFZlMkVErm7aDrFWlDinLlRM5QkCXNVk8HOKKcXSJ4aOMwjJmF-abx2KM6_Z25senIQKsXJ3jrdgJ1ytlhWIYhdidohiCFb1e2PYIq3Gdk/w640-h360/A50F343B-A545-4404-80F7-DBD1BCDA50CE.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><b><span style="color: #2b00fe;">Ingredients</span></b>:</p><p><b>Vadai</b>:</p><p>Urad dhal - 1 cup</p><p>Idli rice - 3 tbsp</p><p>Ginger - 2” piece</p><p>Green chili - 2</p><p><br /></p><p><b>Thayir/ curd preparation:</b></p><p>Curd. - 2 cup</p><p>Water -1 cup</p><p>Coconut - 1/4 cup</p><p>Jeers/cumin seed - 1 tsp</p><p>Green chili. - 1</p><p>Cashew - 3 or 4 broken</p><p>Oil - 3 tbsp</p><p>Mustard seed -1/4 tsp</p><p>Urad dhal - 1/2 tsp</p><p>Curry leaves - few chopped</p><p>Hing/ asafoetida - pinch</p><p><b><br /></b></p><p><b>Decoration</b>:</p><p>Chili powder - a pinch</p><p>Boondi - 2 t so</p><p>Coriander leaves - few finely chopped</p><p>Shredded Carrot - 1 tbsp</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/r5dsVtUg8k0" width="320" youtube-src-id="r5dsVtUg8k0"></iframe></div><br /><p><b><span style="color: #2b00fe;">Recipe</span></b></p><p><b>1️⃣ Wash and soak rice and urad dhal/ulundhu for 5 hour and grind it with green chili, finely chopped ginger with just 2 cup water. </b></p><p><b>2️⃣ Grind coconut,jeera,green chili and broken cashew with 1 cup water and set aside.( cashew gives that thick creamy texture to curd)</b></p><p><b>3️⃣ In a bowl,add 2 cup thick curd,1 cup water and grounded paste. Adjust water measurement according to the thickness of curd you need. </b></p><p><b>4️⃣ In a small kadai, heat oil add mustard,urad dhal,hing, curry leaves ( add red chili if u like that flavor). Sauté and add to curd mix.</b></p><p><b>5️⃣ Heat oil in a big pan and fry the vadas and keep it aside. ( how to get perfect vada shape is explained in my channel video)</b></p><p><b>6️⃣ To make the vada soft when we eat and also to absorb the curd which is poured on top, immerse the vada in warm water or diluted butter milk. Squeeze all liquid and keep it aside.</b></p><p><b>7️⃣ While serving, place the vada on a plate, pour prepared curd on top( we can store this curd in fridge if we like cold Thayir vada), sprinkle some chili powder, coriander leaves ,boondi and shredded carrot .</b></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-83771689894326662722021-06-03T19:17:00.002-07:002021-06-03T19:17:07.351-07:00Cauliflower popcorn <p> Vegetarians favorite veggies is cauliflower (mine too). Any appetizer prepared using it is a great hit in any parties. I love to order gobi manchurian whenever I visit any restaurants. Sometimes, I feel bored to see same gobi 65,gobi chili, gobi manchurian in any parties. When I was searching for something new, I came across this recipe and it was my new appetizer which I make often in any parties or get together in home. Kids love it( thinking it as chicken nuggets,but it won’t disappoint them when they try). To make it more flavorful, I make a special powder to sprinkle on top while serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_GWFJH0waDIZpOLE9j1tQF882eGFNTV0_VVPFpM1tpyY0LRtXNWIE8m13VFnRwI80TmzY35Jzh6TBkAgRbvIdp5vBQHrbJtriecSxZFdf41cfhQpXHzC4aQ-VWnFXcE2vgK_4AfLVWZP/s1280/3AADA882-F270-4B34-B185-2696BDA99DA9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_GWFJH0waDIZpOLE9j1tQF882eGFNTV0_VVPFpM1tpyY0LRtXNWIE8m13VFnRwI80TmzY35Jzh6TBkAgRbvIdp5vBQHrbJtriecSxZFdf41cfhQpXHzC4aQ-VWnFXcE2vgK_4AfLVWZP/w524-h294/3AADA882-F270-4B34-B185-2696BDA99DA9.jpeg" width="524" /></a></div><br /><p><br /></p><p><b><span style="color: #2b00fe;">Ingredients</span></b>:</p><p>Cauliflower - 2 cup</p><p>Garlic powder - 1/2 tsp</p><p>Onion powder - 1/2 tsp</p><p>Pepper powder - 1 tsp</p><p>Salt - as per taste (1 tsp)</p><p>All purpose flour/ maida - 3 tbsp</p><p>Corn flour - 3 tbsp</p><p><b><span style="color: #2b00fe;">Batter</span></b>:</p><p>All purpose flour- 4 tbsp</p><p>Corn flour - 4 tbsp</p><p>Salt - 1 tsp</p><p>Soya sauce - 1 tsp</p><p>Water - 1/2-3/4 cup water</p><p>Bread crumbs - 1 cup</p><p><b><span style="color: #2b00fe;">Powder</span></b>:</p><p>Onion powder - 1/2 tsp</p><p>Garlic powder - 1/2 cup</p><p>Black pepper powder - 1 tsp</p><p>Salt - 1/2 tsp</p><p>Powdered sugar - 1 tsp</p><p>Chaat masala - 1 tsp</p><p>Red chili powder - 1 tsp</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Yw2HN6i0nRc" width="320" youtube-src-id="Yw2HN6i0nRc"></iframe></div><br /><p><br /></p><p>Recipe:</p><p>1️⃣ Blanch the cauliflower florets in hot water till they are cooked 3/4. ( this makes the insect get killed in hot water and also removes the raw smell in cauliflower)</p><p>2️⃣ In a bowl, add the blanched cauliflower, garlic powder, onion powder( use 1 tsp ginger garlic paste instead), black pepper powder,salt, all purpose flour and corn flour. Mix well,so the flavor is mixed on top and inside the cauliflower. ( this is done to infuse flavor inside cauliflower)</p><p>3️⃣ Remove the coated cauliflower aside and in same bowl, add all purpose flour , corn flour, salt and soya sauce ( I used dark soya sauce to get that dark color). Add 1/2 to 3/4 cup water and mix the batter to medium thin batter( The batter should be thick enough to coat the cauliflower and helps bread crumbs stick to it).</p><p>4️⃣ Take marinated cauliflower in a bowl, batter in another bowl and bread crumbs in another bowl( you can use crushed sweetness corn flakes along with bread crumbs or as it instead of bread crumbs). Take one piece cauliflower and dip in batter and coat the cauliflower with bread crumbs.( I used seasoned bread crumb with panko bread crumbs for flavorful textured coating, you add garlic powder and onion powder,if seasoned bread crumbs not available). Repeat same step to all cauliflower.</p><p>5️⃣ Keep coated cauliflower in fridge for 30 minutes( this helps the bread crumbs to stick to cauliflower and it become bit hard and it won’t fall off when dropped in hot oil).</p><p>6️⃣ Heat the oil and drop coated cauliflower one by one and cook till it is crispy outside . </p><p>7️⃣ Prepare the special powder by mixing all ingredients given under powder ingredients section and keep it ready.</p><p>8️⃣While serving, sprinkle the powder on hot hot cauliflower popcorn .( This gives the flavored popcorn taste)</p><p><br /></p><p> I prepared this cauliflower popcorn many times in home and in home function. It is great party snack to satisfy a vegetarian and also vegans. The cauliflower can be coated and stored in fridge ahead and deep fried on any party day. Also we can store this powder and use it for any fried appetizer.</p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-86038342229913756932021-05-20T06:39:00.001-07:002021-05-20T06:39:56.801-07:00Medu vada l ulundu vadai <p> Medu vada or ulundu vadai is a South Indian fried delicacy made from urad dhal . It’s commonly prepared in festival homes, tea stall, Indian functions and gatherings. The doughnuts shape fritter taste crispy on outer and soft spongy layer inside. In this video, I explained clearly how to grind the Vada batter in grinder(can also use mixie ) , the right consistency for a perfect Vada and also I explained how to shape the Vada in round shape with big hole at center. I got expert in this Vada after lots of trail and error but got expert finally past 6 years. Enjoy hot hot medu vada with hot tea or vada with payasam.</p><p>It can also served as thayir vadai / curd vada and rasam vadai. They are my favorite to prepare after leftover vadas.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWJSPhpqftEVbAgcpA6I9gOTFbg3R_MRe8_vOxaSgdXsyD91XIEAkED6z84TDDCfCft7-hYeYriLMCNcaHUGCoeX_CddOwfP01YTTeKBnNF0ot5zKDsMoQiOsiJ_ui7PL5Dg2KQpI1utr/s1280/111EA331-45F8-4A06-939C-9C6F6A4C2F8C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWJSPhpqftEVbAgcpA6I9gOTFbg3R_MRe8_vOxaSgdXsyD91XIEAkED6z84TDDCfCft7-hYeYriLMCNcaHUGCoeX_CddOwfP01YTTeKBnNF0ot5zKDsMoQiOsiJ_ui7PL5Dg2KQpI1utr/w640-h360/111EA331-45F8-4A06-939C-9C6F6A4C2F8C.jpeg" width="640" /></a></div><br /><span style="color: #2b00fe;"><br /></span><p></p><p><span style="color: #2b00fe;">Ingredients</span>:</p><p>Urad dhal / ulundu. - 1 cup</p><p>Idli rice - 3 tbsp / 1 fist full</p><p>Ginger - 2 tbsp</p><p>Green chili. - 2 chopped</p><p>Water. - 1 cup and 2 tbsp</p><p>Asafetida/ hing - A pinch</p><p>Whole pepper - 1 tsp (optional)</p><p>Salt. - as per taste</p><p>Onion. - 1 big / small onion 5</p><p>Curry leaf. - Few chopped</p><p>Coriander leaves/cilantro. - few chopped</p><p>Oil - enough to deep fry</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/b_o1PGlvsIQ" width="320" youtube-src-id="b_o1PGlvsIQ"></iframe></div><br /><p><br /></p><p><span style="color: #2b00fe;">Recipe</span>:</p><p>1️⃣ Take urad dhal and rice in a bowl and wash 3 or 4 times. Add 6-7 cup light cold water ( it helps the dhal to foam more while grinding) and soak for 5 hours.</p><p>2️⃣ After 5 hour soaking,draining the dhal and rice without any water ( I do this because extra water can change the consistency of the batter)</p><p>3️⃣ In a grinder(can also use moxie or any mixer) ,add well drained dhal and rice, to that add chopped ginger and green chili. Initially add 1/2 cup water and grind for 10 minutes.</p><p>4️⃣ After 10 minutes,add remaking 1/2 cups water and 2 tbsp water extra to the batter and grin 10 more minutes.</p><p>5️⃣ After 20 minutes grinding and 1 cup + 2 tbsp water, the texture of the batter should be like slightly textured not slimy one ( this consistency can be achieved only by grinding in grinder) ( This consistency texture batter gives that spongy pluffy vadai</p><p> ,6️⃣ Transfer the batter to a bowl and add asfoetida ,salt,whole pepper(can avoid if kids don’t like it),small onion/big onion chopped,curry leaf and coriander leafs chopped. Don’t add anymore water,just mix. Transfer this batter to a tight container and keep it in fridge for just 30 minutes.( this helped me to shape the vada)</p><p>7️⃣ There are different techniques to shape a vada(which most find difficult), I explained visually in the video.( I always follow second techniques) ( I always make a somewhat perfect vada with perfect hole at center,which many envy on me how I do it)</p><p> <span style="color: red;">Important point: </span>Don’t use more water when applying on your hand,else when you drop vada batter in oil. The water drop on oil and it spatter. So just use very little water to hand.</p><p>8️⃣ For frying, warm the oil and initially check the hotness of oil by dropping small piece of batter in oil. The vada should slowly rise to top,which is correct hotness. If comes immediately,the oil is too hot(the vada will turn brown quickly and inside is half cooked). If it comes very very slowly, the vada will soak more oily and the vada will be so oily. So check the hotness of oil and then drop the vada slowly.( I followed second technique).</p><p>9️⃣ Vada should be cooked at least 2 minutes ,till the vada should be golden color ( I prefer that color but some like light yellowish color). Remove the vada when they turn golden and cooked for 2 minutes. Serve hot hot with coconut chutney, hot tea or payasam( I like spicy and sweet combination)</p><p> I am following this same steps for grinding and vada shaping for past 7 years. Not one one time, it failed me. </p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-7142812555216953992021-05-12T19:07:00.005-07:002021-05-12T19:08:29.451-07:00Javvarisi vadai l sabudana vada in Tamil l sago vada <p> Javvarishi or sabudhana vada is most popular snack of Maharashtra. This is prepared during the fasting days. This sago vada is prepared using sago/sabudhana/javvarisi and boiled potato, so it give nice golden color and crispness on outside and soft spongy texture inside. It’s a great street food in most northern part of India.</p><p><br /></p><p><span style="color: #2b00fe;">Ingredients</span>:</p><p>Javvarisi/sabudana/sago. - 1 cup</p><p>Potato - 1 boiled and shredded</p><p>Roasted peanut powder - 2 tbsp</p><p>Ginger. - 1 tbsp finely chopped</p><p>Curry leaves. - few chopped</p><p>Green chili - 2 finely chopped</p><p>Cilantro/coriander leaves- 2 tbsp</p><p>Sugar - 1 tsp</p><p>Salt - as per taste ( I used 1 tsp)</p><p>Lemon juice. - 2 tsp</p><p>Water. - 1/2 cup</p><p>Oil - to fry</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzF8j1dLiXylsZs4Bml4pU4GtusyxJQx-o1ox5-aNziYFVIHPsbQIbVjcm3_SmRDpW4Lmjkc_jXCWUJMUlgvTD59J6zNJwhCG7Lj3aGcYovLJ0ptZSlk_WVe80jiPSsZ6TkckxpMSvzZ9/s1600/180CBC30-9410-40DB-9110-A67E804D01E6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzF8j1dLiXylsZs4Bml4pU4GtusyxJQx-o1ox5-aNziYFVIHPsbQIbVjcm3_SmRDpW4Lmjkc_jXCWUJMUlgvTD59J6zNJwhCG7Lj3aGcYovLJ0ptZSlk_WVe80jiPSsZ6TkckxpMSvzZ9/w400-h225/180CBC30-9410-40DB-9110-A67E804D01E6.jpeg" width="400" /></a></div><br /><p><br /></p><p><span style="color: #2b00fe;">Recipe</span> :</p><p> * Wash the sago for 3 or 4 times,till the imputies from sago is washed away ( It can be found out by checking the washed water should be clear). Add 1/2 cup water and soak for 2-3 hours,till the sago is puffed up and absorbed all water and soft when pressed.</p><p>1. In a bowl add soaked and drained sago/javvarisi,to that add boiled and shredded potato ( shredding potato helps in avoiding lumps of big pieces), roasted powdered peanut powder , curry leaves,cilantro,green chili,lemon juice,sugar( usually this vada is mix of sweet,spice,sour),salt. Mix all without adding water, if needed just sprinkle little water to hold shape.</p><p>2. Make balls out of the mix and apply oil on your palm. ( this help in making vada shape)( applying water will make it worst and dough will stick to hand). Flatten the dough balls and using finger tip make hole at center.( Generally this vada made without holes but I like the crispy texture out and less soggy texture inside). Prepare all vada like this.</p><p>3. Heat the oil in medium flame( hot oil will burn the vada and uncooked inside, less hot oil will make vada to absorb oil immediately when placed in it),so heat in medium flame, place the vada slowly inside oil. Cook slowly till the outside vada is crispy n golden ( Golden because of using potato) and less soggy inside. Sago take time to cook,so don’t take it out soon. Remove once the vada turns crispy and golden( check crispness by shaking the vada in metal spatula ,you should hear that crispy and hollow sound).</p><p> Serve it hot hot with thick coconut chutney.</p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-30948896404779942442021-05-06T08:15:00.002-07:002021-05-06T08:15:28.799-07:00Lemon pepper chicken in tamil <p> This lemon pepper chicken is prepared using very very less ingredients but flavored packed with butter,lemon and grounded pepper. I choosed chicken leg (since my little one love it),this can also be prepared using chicken breast. I also used yogurt in this dish to marinate the chicken which makes the chicken tender. In just 15 minutes,this dish can be prepared when it is pre marinated. It goes well with hot hot chicken biryani or pulao. Since the spiciness is only from pepper and green chili,kids would love them.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5GX8QpSiZ8JNOVMsK8XE0rs73JKCr91hrxAhNSfEy8Kktaw0-Tw6dcBr8s30Gwp8Cn7Y_hSJQYEB7sqyECDGFDN5Npevm4IHfzjJg6fXT5D2ERAy9LiKalMQTOy55XFslmPkbihO0lOD/s1284/4D44D6E7-2C48-49E8-A811-571582FCBFD6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="1284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5GX8QpSiZ8JNOVMsK8XE0rs73JKCr91hrxAhNSfEy8Kktaw0-Tw6dcBr8s30Gwp8Cn7Y_hSJQYEB7sqyECDGFDN5Npevm4IHfzjJg6fXT5D2ERAy9LiKalMQTOy55XFslmPkbihO0lOD/s320/4D44D6E7-2C48-49E8-A811-571582FCBFD6.jpeg" width="320" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>Marination:</p><p>Chicken leg - 1/2 kg / 1 lb</p><p>Yogurt - 2 tbsp</p><p>Peppper - 1 tsp ( use freshly grounded)</p><p>Ginger garlic paste - 1 tsp</p><p>Lemon juice - 1.5 tsp ( freshly squeezed plz)</p><p>Salt- 1 tsp(as per taste)</p><p>Turmeric- just a pinch to coat the chicken</p><p><br /></p><p>Lemon pepper chicken preparation:</p><p>Marinated chicken -1/2 kg</p><p>Oil - 1 tbsp</p><p>Butter -1 tbsp</p><p>Cinnamon - 1 piece</p><p>Cloves -3</p><p>Cardamom -3</p><p>Star anise -1</p><p>Whole pepper- 1 tsp</p><p>Ginger - 2” piece</p><p>Garlic - 3</p><p>Green chili-5(optional)</p><p>Crushed pepper - 1 tsp </p><p>Yogurt/curd- 4 tbsp ( use cornflour slurry instead of yogurt)</p><p>Cilantro - chopped</p><p>Lemon slices- few</p><p><br /></p><p>Recipe:</p><p>Marination:</p><p>1. Clean the chicken two or three tines and slit skin of chicken and apply turmeric .</p><p>2. In a bowl, place the cleaned chicken and add yogurt/curd, ginger garlic paste, grounded pepper,salt. Mix well and leave it for 30 minutes. </p><p><br /></p><p>Lemon pepper chicken preparation:</p><p>1. In a pan,add 1 tbsp oil and 1 tbsp butter. Let butter melt,then add cinnamon,cardamom,cloves,star anise,whole pepper,sliced ginger and garlic.sauté well .</p><p>2. Add the chicken pieces alone(save the marination liquid for later) on pan and cook in slow flame for 2 minutes till the chicken turn slightly brown skin.</p><p>3. After 2 minutes, add the saved marination liquid and add 4 tbsp thin liquid yogurt/curd ( we can add corn flour slurry(cornflour+ water) instead of curd)green chili (optional)and mix well,cover the pan and cook in slow flame in 10 minutes.</p><p>4. After 10 minutes,remove the lid,add 1 tsp freshly grounded pepper and mix well. Cook for another 2 minute in medium flame ,till the liquid get thicken. Once thicken, finally add chopped cilantro and lemon slices. Serve hot with biryani or pulao. </p><p><br /></p><p>Important points:</p><p>1. Try to use freshly squeezed lemon juice and freshly grounded pepper to get enhanced flavor in chicken.</p><p>2. Choose chicken breast or leg pieces for this dish .</p><p>3. Can totally avoid curd in this dish. For thickness , add corn flour slurry. </p><p>4. This can also be baked in 165 F for 15-20 minutes . Just add all ingredients,mix well and bake it.</p><p>5. Green chili and grounded pepper give nice kick to the dish.</p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-29224160944243061002021-04-29T13:37:00.004-07:002021-05-01T06:35:33.496-07:00Afghani omlette <p> When bored of regular American or Asian omlette. This afghani omelette is go to. It is prepared using all our favorite ingredients and also it need very less ingredients and time to prepare. </p><p>Ingredients:</p><p>Egg-4</p><p>Potato -1 cubed</p><p>Onion -1 thinly chopped</p><p>Tomato -2 medium size</p><p>Oil - 2 tbsp</p><p>Salt and pepper - as per taste</p><p>Chili powder-1 tsp </p><p>Chili flakes-1 tsp</p><p>Cilantro - little</p><p>Green chili-2</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3ouatKNA0JG870Qz93NmKlQdq2ovqclRvk8hjkAA-g4o172xM5f2MdMaIc5sPC5yY5kioKhfEaEy2zFw_94CiDsrw0jWOWRSNfYCYJLRSaQ4H0cY006yuv4xriDpbr7YpQB0qOItniQZ/s1600/5DF7FB43-4EFE-47C3-A6D6-BF1281214DCF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3ouatKNA0JG870Qz93NmKlQdq2ovqclRvk8hjkAA-g4o172xM5f2MdMaIc5sPC5yY5kioKhfEaEy2zFw_94CiDsrw0jWOWRSNfYCYJLRSaQ4H0cY006yuv4xriDpbr7YpQB0qOItniQZ/w320-h207/5DF7FB43-4EFE-47C3-A6D6-BF1281214DCF.jpeg" width="320" /></a></div><br /><p></p><p>Recipe:</p><p>1. Take a thick pan,add 1 tbsp oi. Once hot, add cubed potatoes and add 1 tsp chili powder and fry til golden brown.</p><p>2. Once potato is crispy,add chopped onion . Sauté till onion is cooked.</p><p>3. Add chopped tomatoes,freshly crushed pepper and salt to tomato. Cover and cook for 2-3 minutes till tomato is mushy.</p><p>4. Once tomato is mushy.using spatula press the potato to get even layer .</p><p>5. Keep the flame in sim and crack 4 egg one by one without breaking the egg yolk.</p><p>6.Garnish with chili flakes,salt,crushed pepper,cilantro s d slotted green chili.</p><p>7. Cover and cook till the consistency of egg you want. I like half cooked,so cooked for 2 minute and removed. </p><p><br /></p><p>It can be served as side dish for any bread, bun or even slice and served as it is for filling morning breakfast. When slicing the omelette,the egg should ooze out. </p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-74721806003587778132020-10-18T07:06:00.001-07:002020-10-18T07:09:48.611-07:00Instant pot curd/yogurt with tip and tricks <p> Being in cold climate country half the year, setting curd is a big problem. For many years, I tried setting curd ,sometime it would be success but most time it is failure because inside home temperature won’t be same ,so either the curd won’t be set or the curd turned to be slimy and smelly. Three years back I bought instant pot and it was in my pantry and dusting. I came to know preparing curd in instant pot and gave a try and didn’t returned back to buying curd again in shop. Past 3 years,I am setting curd following this method and not even single time gone wrong when followed exactly the way I mentioned below. I am one among who thought, who use instant pot and it’s difficult to clean after and also it takes my countertop space. Believe me, try once like me. You won’t feel to clean the inner pot after making this thick curd. Most of the time, I set my curd when I was cooking my meal so we don’t have to spend time alone for this. Just boil milk in instant pot and then once warm add curd/yogurt culture and set yogurt option and leave it and forget it. Ingredients for this dish is less but the steps to follow is main part. Initially ,you make think it is difficult to remember all steps and difficult to follow. Believe me, just try once .you will know how easy it is .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hvEhWg6SaGmZ6TmSXf23LUg1LsSQikQukR1Jr4M3IohNIiN6CIZrQvVoEuxwL6NPHtXhAgDIeL8jmosUq0makReAbrGrdBVxA3sg6VhvqRG9l_cLzOyDPJXbLgmM1onKd49-QkxmOlVu/s1920/747621DA-769B-4528-A1F1-D675175BEA43.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hvEhWg6SaGmZ6TmSXf23LUg1LsSQikQukR1Jr4M3IohNIiN6CIZrQvVoEuxwL6NPHtXhAgDIeL8jmosUq0makReAbrGrdBVxA3sg6VhvqRG9l_cLzOyDPJXbLgmM1onKd49-QkxmOlVu/w422-h255/747621DA-769B-4528-A1F1-D675175BEA43.jpeg" width="422" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>Milk : 2 liter/ 0.5 gallon</p><p>Curd/ yogurt culture( regular curd) : 3 tbsp</p><p>Instant pot</p><p><br /></p><p>Recipe:</p><p>* Wash the inner pot inside instant pot and make sure it doesn’t have any stains inside( any impurities will curdle the milk and spoil it).</p><p>* Make sure the gasket inside instant pot lid is washed and set correctly .( Most of the time,the cooked items colleacted in this gasket).</p><p>* Check inside the instant pot before placing inner pot.( once it happened to me, some place mat was inside ,I didn’t check and placed the inner pot and ON it,the place mat burned and fumed.)</p><p>* Try to use whole milk give have the fat content which helps to get thick curd. </p><p><span style="color: red;">Step 1:</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V9qlfErWad7gD3YGFfecNBZzEWWlf2GgGsG4rp3VkgCGS9R1Lp0VriJZhQpI1C_Qe_emBjCi2qxa-EmSy0yeNncmsYCoZNsEwibHMw6Z5v1Pj_n7DxZueQEA8kINNth-IgPh473Dk_ng/s1024/EDB7BA10-603A-4EA5-8333-FBA5B5D0004A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V9qlfErWad7gD3YGFfecNBZzEWWlf2GgGsG4rp3VkgCGS9R1Lp0VriJZhQpI1C_Qe_emBjCi2qxa-EmSy0yeNncmsYCoZNsEwibHMw6Z5v1Pj_n7DxZueQEA8kINNth-IgPh473Dk_ng/s320/EDB7BA10-603A-4EA5-8333-FBA5B5D0004A.jpeg" /></a></div><br /><p><br /></p><p> Pour milk inside the cleaned inner pot and close the lid. Turn the release value from venting mode to sealing mode and make sure it is pressed( If not pressed properly,when milk boils,milk leaks out through this release valve. Once it is set, in your instant pot menu ,press SAUTÉ option.( This option works for me to boil the milk)( you can also use steam option or press “YOGURT” option twice to get boil option to boil milk). Set time to 15 minutes in normal pressure mode and leave it. It automatically ON and starts boiling process.( No need to watch it ,it will automatically boil and indicates after 15 minutes).</p><p><br /></p><p><span style="color: red;">Step 2: </span></p><p> After 15 minutes,wait for 10 minutes to release the pressure. The release valve in sealing mode move to venting mode and check all pressure is released before opening lid. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7su1j01Q-p_wb-Z3kwQAI5Mbus_rw1TczxTQEOdefZqpxS4bejsPH5iNSuOazcNxd2-tm7fEyPt8NwPESVu-Ay222IKkq-K-soJ5XOId5qXwRnAEIaJkMTKoa8PAe2mJL7pHfQfiXBYBL/s1024/CA992812-ADCA-4E5C-A564-F1F6CA1E9519.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7su1j01Q-p_wb-Z3kwQAI5Mbus_rw1TczxTQEOdefZqpxS4bejsPH5iNSuOazcNxd2-tm7fEyPt8NwPESVu-Ay222IKkq-K-soJ5XOId5qXwRnAEIaJkMTKoa8PAe2mJL7pHfQfiXBYBL/s320/CA992812-ADCA-4E5C-A564-F1F6CA1E9519.jpeg" width="320" /></a></div><br /><p><br /></p><p>Once pressure released, open the lid and you can see well frothy boiled milk. Remove the inner pot and keep out to cool it. ( don’t cover the inner pot during cooling process)( Even after the sauté option stopped the rod inside instant pot will be very hot , if the inner pot is still inside during cooling process,it will burn the lower layer of the milk . ( I learned this lesson , once I left it inside and the milk underneath got burned and only noticed after setting the curd and milk turned brown because of the burned milk underneath).</p><p><span style="color: red;">Step 3:</span></p><p> After 20-25 minutes, check your milk temperature either using thermometer or ur finger. I prefer finger which is best thermometer than other. Just touch the milk, it shouldn’t be very hot which make you remove your finger immediately or so cold that you can keep your finger for long (😜). It should be warm enough that you can feel the warm in your finger(say slightly hot) , also you can see milk skin/malai formed on milk which helps in setting curd.( Don’t remove it).</p><p><span style="color: red;">Step 4:</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWClkKCgCydwgY0sl8FBmbUCeHhzuB3OejMrNCInI1wV6R9io1cqkqWeQkH4fYfnKqDW3a8SuJlaGyJjoveLTIeDvv1r3mnTubywdgwOIykpIx81_ZDNXYBEcWjWN0Nj2sRQRTQYJbiqDO/s1024/54B50180-852B-4F9D-B750-190250BB6E70.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWClkKCgCydwgY0sl8FBmbUCeHhzuB3OejMrNCInI1wV6R9io1cqkqWeQkH4fYfnKqDW3a8SuJlaGyJjoveLTIeDvv1r3mnTubywdgwOIykpIx81_ZDNXYBEcWjWN0Nj2sRQRTQYJbiqDO/s320/54B50180-852B-4F9D-B750-190250BB6E70.jpeg" /></a></div><br /><span style="color: red;"><br /></span><p></p><p> Place back inner pot inside the instant pot.Once the milk is in right temperature, add 3-4 tbsp curd/yogurt culture( just curd from your grocery store or from your neighbor).mix well with milk and cover the lid. Turn release valve back to sealing mode, and press YOGURT option on instant pot menu and set timer to 6 hours and 30 minutes. It will automatically starts counting down the time. </p><p><span style="color: red;">Step 4: </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0i7Z51rcnsU1SCCyr7Ayu278wIxxWjyTONrbJGbekv1d0tdfn44O6lNIVC5uZcqYTYGJwojySM75bFwrbNTroJtlZNDdmXrt2PaZvNCL2Rv9iAdQEjL-jec-WPki03MgDqokTf4npaCG/s2048/E3BE8AC7-C3EC-43F5-A5BE-35FDD0FC584B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0i7Z51rcnsU1SCCyr7Ayu278wIxxWjyTONrbJGbekv1d0tdfn44O6lNIVC5uZcqYTYGJwojySM75bFwrbNTroJtlZNDdmXrt2PaZvNCL2Rv9iAdQEjL-jec-WPki03MgDqokTf4npaCG/s320/E3BE8AC7-C3EC-43F5-A5BE-35FDD0FC584B.jpeg" width="320" /></a></div><br /><span style="color: red;"><br /></span><p></p><p> After 6 hr 30 minutes, it automatically indicate “YOGT” on display. ( It is not necessary that we have to switch off immediately after seeing the yogurt option, I mean if the yogurt process going on in day time or night time,once done. You can open it when you woke up or when you see it). We don’t have to be near to instant pot during whole curd setting final process). As usual wait till pressure released, then open the lid and transfer the beautifully set curd/ yogurt to any tight storage container. The curd will be thick based on the milk you choose and temperature the milk was when we add curd culture.</p><p><span style="color: red;">Tips</span>:</p><p>* choose whole milk for thick curd/yogurt.</p><p>* Make sure the inner pot and gasket is cleaned well.</p><p>* Make sure the release valve is sealing mode when the instant pot is in use. It is like Indian whistle for pressure cooker.</p><p>* Make sure the milk is boiled and froth formed to get the milk skin / malai/ ஏடு which help to set curd.</p><p>* Mix the curd/ yogurt culture only to finger dipping temperature milk( if the milk is so hot, the bacteria in culture will be killed and curd won’t set, if it is too cold, curd won’t be set).</p><p> I am one of the person who can cook for long but can’t stand and set curd in traditional way from my childhood. So I make curd in instant pot,when I am cooking or cleaning kitchen. Mostly I set it in night. In between my cooking work, I do all process and when I wake up , my curd will be ready. Do give a try and stop spending money in buying curd from shop.</p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-74939387516506279112020-10-11T16:05:00.001-07:002020-10-11T16:54:44.156-07:00Restaurant style paneer 65 l பன்னீர் 65<p> Paneer 65 is like chicken 65 for vegetarians. It can be prepared either with sauce or without. Today I prepared paneer 65 using sauce like prepared in restaurants. The gravy or sauce which coats the paneee will be tangy and spicy. The fried paneer as is,will be yummy when fried only for 5 minute,where you will get soft paneer inside and crispy on outside which can be served with just fried curry leaves or tossed just in tadka. To make it more yummy, I tossed it in masala mixed in curd sauce,which is so yummy to have hot hot. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcFVeEGWDR89oY8kCdzsgvwG2sg1v-yFbONMz6-PW3YvgPZUZnl4PbcpZ1sztW9wjo-kZfs2NEWj7gianpFLc0vB11I1pIuhrxDKd58YiJpPx_pjXxYw4olzZx6g1sZiPe1O38cHo2pSu/s1920/Final+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcFVeEGWDR89oY8kCdzsgvwG2sg1v-yFbONMz6-PW3YvgPZUZnl4PbcpZ1sztW9wjo-kZfs2NEWj7gianpFLc0vB11I1pIuhrxDKd58YiJpPx_pjXxYw4olzZx6g1sZiPe1O38cHo2pSu/s320/Final+%25283%2529.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="color: #2b00fe;">Ingredients:</span></p><p><span style="color: red;">Paneer marination:</span></p><p>Paneer - 300 gms/ 0.6 lb </p><p>Maida- 3 tbsp</p><p>Corn flour - 3 tbsp</p><p>Kashmiri red chili powder - 1 tbsp</p><p>Salt - 1 tsp/ as per taste</p><p>Ginger garlic paste - 1 tsp</p><p>Curry leaves- few chopped (for flavor)</p><p>Crushed black pepper- 1 tsp </p><p><span style="color: red;">Paneer 65:</span></p><p>Oil- 1 tbsp</p><p>Ginger chopped - 2 tbsp</p><p>Garlic chopped - 2 tbsp</p><p>Big onion-1/2 </p><p>Green chili- 3 slit</p><p>Red chili- whole 5</p><p>Curry leaves- few sprigs </p><p>Coriander powder/தனியா தூள் - 3/4 tsp</p><p>Jeera powder/சீரக தூள் - 1/2 tsp</p><p>Garam masala/ கரம் மசாலா- 1/2 tsp</p><p>Kashmiri red Chili powder/ காஸ்மீர் மிளகாய் தூள்- 1 tsp</p><p>Red chili sauce- 1 tsp</p><p>Ketchup- 1 tsp</p><p>Curd/ yogurt/தயிர் - 1/2 cup</p><p>Coriander leaves/cilantro- few chopped</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MBDfCWaJ7rY" width="320" youtube-src-id="MBDfCWaJ7rY"></iframe></div><br /><p><br /></p><p><span style="color: #2b00fe;">Recipe:</span></p><p>* chopped ginger and garlic into fine pieces</p><p>* cut paneer in cubes and add in warm water to make it soft.</p><p><span style="color: red;">Step 1: Paneer marination:</span></p><p> In a bowl add all the ingredients under marination section and mix first and then sprinkle water little by little. The marination should not like that for manchurian(thick outer coating) or like fritter/bajji( very thin runny coating) ,it needn’t to be fully covered,as we are again going to toss in sauce.(no need to marinate for long)</p><p><br /></p><p><span style="color: red;">Step 2: Paneer frying</span></p><p> Heat a pan with oil(add less oil ,as the red color from Kashmiri chili powder discolor the oil) once it is warm,add marinated paneer one by one. Fry just for 5 minutes,else the paneer lose its soft texture inside.</p><p><br /></p><p><span style="color: red;">Step 3: Paneer 65 preparation</span></p><p> In a kadai or skillet,add oil followed by chopped garlic ,ginger,onion and curry leaves. Sauté it till the onion and all cooked well.</p><p> Add the masala powder mentioned under paneer 65 preparation,(note: flame should be low always when adding dry masala powder,else it get burnt easily and it will be infused in the dish),once the masala is mixed,add the sauces and sauté few more minutes.</p><p> Switch off the flame and add curd.( Adding curd/yogurt in hot pan will led to curdle ,so switch of the flame and add.Mix with masala powder and sauce ). Then switch on the flame, cook in low flame for 2 minutes and turn high, add fried paneer and toss in high flame for just 2 minutes to retain the soft paneer and the sauce are all dried and coated on paneer. Finally add chopped cilantro /coriander leaves and serve it with fried rice or serve as starter with hot soup.</p><p><br /></p><p><span style="color: #2b00fe;">Note:</span></p><p>* Can also be served just fried paneer and fried curry leaves or Fried paneer and normal tadka or this way.</p><p>*Vegans,can avoid yogurt.</p><p>*Can also be fried in airfryer by marinating with oil with other ingredients and fry in airfryer in fries mode.</p><p>* Always keep in mind,the longer the paneer in flame,harder they become so fry just for 5 minutes and toss fried paneer in high flame just 2 minutes.</p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-30119816347515964362020-10-04T07:47:00.002-07:002020-10-04T13:30:28.711-07:00Dragon chicken (restaurant style dragon chicken)<p> Dragon chicken is a Indo-Chinese dish. I think they got the name because of the real dragon chicken whose foot are red and this dish is also rich red color.(today I didn’t add any artificial food color for that red color).They go well as side dish for egg fried rice or chicken noodles. When the chicken is fried and cooked in right temperature ,the chicken dish will be crispy and the chicken inside will be juicy. The chicken can be marinated earlier and fried and sautéed when guest over or party.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QMElpOgZEIAT3TqI16ZiezDvyPjAMqlw_985IEE8GXLS5KZGGt6bNaQim3bx9PAXaVLyXXvAMmKRq4o635eHfgJbV4c6KgHvoFqxzre2bkcPjNBWF22GZ2IvXravjme1CoEzfLAVff1z/s1920/editIMG_1930_Youtube.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QMElpOgZEIAT3TqI16ZiezDvyPjAMqlw_985IEE8GXLS5KZGGt6bNaQim3bx9PAXaVLyXXvAMmKRq4o635eHfgJbV4c6KgHvoFqxzre2bkcPjNBWF22GZ2IvXravjme1CoEzfLAVff1z/s320/editIMG_1930_Youtube.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="color: #2b00fe;">Ingredients</span>:</p><p><span style="color: red;">Marination</span>:</p><p>Chicken - 1/2 kg( 1.10 lb)</p><p>Egg- 1</p><p>Black pepper- 1/2 tsp</p><p>Salt- as per taste</p><p>Vinegar- 1 tsp</p><p>Dark soya sauce- 1 tsp</p><p>Maida/all purpose flour- 3 tbsp</p><p>Corn flour-3 tbsp</p><p><span style="color: red;">Dragon chicken preparation:</span></p><p>Oil- 2 tsp</p><p>Ginger- 2 tbsp(2” peice)</p><p>Garlic-2 tbsp(3 big cloves)</p><p>Red chili- 5</p><p>Cashew-10</p><p>Capsicum/bell peppers-1 cup sliced(different colors)</p><p>Onion-1/2 sliced</p><p>White pepper- 1 tsp</p><p>Salt-as per taste</p><p>Vinegar- 1 tsp</p><p>Dark soya sauce- 1 tsp</p><p>Chili sauce- 1 tbsp</p><p>Water- 1 tbsp & 1/2 cup</p><p>Corn flour slurry- 2 tbsp water & 1 tsp corn flour/corn starch</p><p>Green onion</p><p><br /></p><p><span style="color: #2b00fe;">Recipe</span> :</p><p>1. In a bowl,add thin striped chicken ( breast peice preferred), along to that add 1 egg ,followed by pepper and salt. Followed by vinegar and soya sauce. Mix all the wet ingredients with chicken and then add maida/all purpose flour and corn flour. No need to add any water. Just egg moisture is enough to coat the chicken. Cover and marinate the chicken for 30 minutes( vinegar helps the chicken to be tender ).</p><p>2. After 30 minutes, using a fork ,drop the marinated chicken one by one into medium hot oil( very hot oil make chicken turn hard and rubbery inside).cook for 5-6 minutes in medium flame till the outer layer is crispy and inside should be juicy.</p><p>3. For dragon chicken preparation, in a skillet add oil and add chopped garlic,ginger, red chili and cashew . Sauté for few minutes and add capsicum/bell pepper and sliced onion. Cook till the capsicum is half cooked.(half cooked capsicum/bell peppers give nice crunch to the dish).</p><p>4. Once the capsicum/bell pepper cooked, add white pepper(add black pepper if not available), salt,vinegar,soya sauce and chili sauce. Sprinkle some 1 tbsp water and mix the sauce with vegetables.Finally add fried chicken,1/2 cup water and sauté for just 2 minute in high flame to coat the sauce on chicken and chicken shouldn’t lose its crunchiness. Garnish with green onion and serve with chicken fried rice,egg fried rice and chicken noodles.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-19068151529942972002020-09-29T09:46:00.002-07:002020-09-29T09:46:24.449-07:00Kat vada in Tamil <p> <span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Kat vada is a Maharashtra traditional recipe. Potato vada is served on a masala gravy. Traditionally it is served with a slice of bread on side. The gravy is called kat ,which is hot and spicy which goes well with potato vada. For a rainy day, this kat vada is a perfect snack with hot tea and also can be served as breakfast along with bread</span><span style="-webkit-text-size-adjust: auto; font-size: 22px; font-weight: bold; text-size-adjust: auto;"> .</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiVIzsfp7Y0o-oeObCb1l2K2c-4wXCYpneYQFQFXlJmVkyzO073IZGprtOTijNCfsfSy17YGXuXslpb6Af2fcSRz0tKJO4j3y2XaRifZSpkEUCG9CLxx5Fysw9GTjaU1jKQoPcVQhVpr_/s1920/IMG_1727+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiVIzsfp7Y0o-oeObCb1l2K2c-4wXCYpneYQFQFXlJmVkyzO073IZGprtOTijNCfsfSy17YGXuXslpb6Af2fcSRz0tKJO4j3y2XaRifZSpkEUCG9CLxx5Fysw9GTjaU1jKQoPcVQhVpr_/s320/IMG_1727+%25282%2529.jpg" width="320" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 22px; font-weight: bold; text-size-adjust: auto;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><span style="color: red;">Kat masala</span>:</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Oil - 1 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Big onion - 1 chopped</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Copra coconut - 1/4 cup</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Ginger - 2 inch piece</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Garlic -3</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Poppy seed- 1 tsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Jeera- 1 tsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Coriander seed- 1 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Cinnamon - 1 piece</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Cardamom-2</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Black stone flower- small piece</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Star anise- 1</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Black pepper -10-15</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Cloves - 4-5</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Tomato- 1 big </span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; color: red; font-size: 22px; text-size-adjust: auto;">Kat gravy:</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Oil- 4 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Asafetida- 1/8 th tsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Turmeric -1/4 tsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Kashmiri red chili powder-1 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Grinder gravy</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Salt- as required</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Water- 4 cup</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; color: red; font-size: 22px; text-size-adjust: auto;">Potato filling:</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Oil- 1 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Onion-1</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Curry leaf- few sprigs</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Crushed garlic,ginger,green chili- 1 tbsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Turmeric - 1/2 tsp</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Salt- as per taste</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Boiled potato -3</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Cilantro - few chopped</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; color: red; font-size: 22px; text-size-adjust: auto;">Vada batter:</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Besan/kadala maavu- 2 cup</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;">Rice flour- 2 tbsp</span></p><p><span style="font-size: 22px;">Asafetida- a pinch</span></p><p><span style="font-size: 22px;">Turmeric- 1/4 tsp</span></p><p><span style="font-size: 22px;">Salt- as per taste</span></p><p><span style="font-size: 22px;">Baking soda- a pinch</span></p><p><span style="font-size: 22px;">Water- 1-2 cup</span></p><p><span style="font-size: 22px;"><br /></span></p><p><span style="font-size: 22px;"><span style="color: #2b00fe;">Recipe</span>:</span></p><p><span style="font-size: 22px;"><span style="color: red;">Step 1.Masala for gravy preparation:</span></span></p><p><span style="font-size: 22px;"> 1. In a kadai,add oil followed by chopped onion,chopped ginger and garlic.Add all the ingredients under masala preparation and sauté in low flame for few minutes and grind it with little water to thick paste.</span></p><p><span style="color: red; font-size: 22px;">Step 2:Gravy preparation:</span></p><p><span style="font-size: 22px;"> 1. In kadai,add oil(usually for this gravy more oil is used to cook the gravy) and add turmeric,kashmiri chili powder and grinder gravy. </span></p><p><span style="font-size: 22px;"> 2. once the gravy is well cooked and oil separates out,add enough salt and add water to the gravy ,bring to boil.</span></p><p><span style="font-size: 22px;"> 3. Cover and cook for 10-15 minutes.</span></p><p><span style="font-size: 22px;"> 4. After 15 minutes, once oil floats on top .switch off the flame.(The longer the gravy sits on counter,the taste of the gravy will more good)( so prepare this gravy 1 or 2 hrs before serving).</span></p><p><span style="font-size: 22px;"><span style="color: red;">Step 3: Potato filling for vada</span></span></p><p><span style="font-size: 22px;"> 1. In a kadai,add oil,mustard,jeera,asafedita,chopped curry leafs,crushed ginger,garlic and green chili.once the raw smell of ginger n garlic, add turmeric and salt.Finally add boiled and smashed potato followed by chopped coriander leafs. Sauté for 2-3 minutes and transfer to a bowl to cool down.</span></p><p><span style="color: red; font-size: 22px;">Step4 : Vada batter preparation </span></p><p><span style="font-size: 22px;"> 1. In a bowl,add besan,rice flour,salt,asafetida,turmeric for color ,mix well and then slowly add water to the mix. Prepare a semi thick batter which will coat the potato filling for potato vada.(Baking soda is added for plush and crispy vada)</span></p><p><span style="color: red; font-size: 22px;">Step 5: Potato vada preparation </span></p><p><span style="font-size: 22px;"> 1. Take small portion of potato filling and flatten it.Dip it in vada batter and place it hot oil. Fry both side till golden brown and crispy.</span></p><p><span style="color: red; font-size: 22px;">Step 6: Serving kat vada</span></p><p><span style="font-size: 22px;"> On a plate, pour the kat(gravy) and place two potato vada on top. Garnish with chopped onion,coriander leaves and sev. </span></p><p><span style="font-size: 22px;"> </span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; text-size-adjust: auto;"><br /></span></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-15272992175397097812020-09-22T07:49:00.005-07:002020-09-24T05:30:27.309-07:00Chettinad baby potato dum biryani in tamil<p> Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masala. In this video, I prepared fresh chettinad masala and cooked chettinad baby potato masala roast and layered with cooked rice and prepared dum biryani. This is my way of cooking chettinad dum biryani. I also prepared cucumber and carrot raita which go well along with this style of dum biryani. This is can be served like dum biryani style or mixed all together and served as regular biryani.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpxJJx5OjU9V4lNTpd6tfLg6JN-apDQ0CzGCaMv68D6oGmt7_5oxKcI4e6-4dhfuVsh2hlCvyKdiFTRGpLXZDbEc1s6a1VAzLAKDrBq5M-LsQGDavUCxa5MODuhhY-kUF7CV9avn0bkG_/s1920/Edited1687+-+Copy+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpxJJx5OjU9V4lNTpd6tfLg6JN-apDQ0CzGCaMv68D6oGmt7_5oxKcI4e6-4dhfuVsh2hlCvyKdiFTRGpLXZDbEc1s6a1VAzLAKDrBq5M-LsQGDavUCxa5MODuhhY-kUF7CV9avn0bkG_/s320/Edited1687+-+Copy+%25281%2529.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="color: #2b00fe; font-size: large;">Ingredients </span></p><p><span style="color: red;">Chettinad masala:</span></p><p>Jeera/சீரகம் - 2 tsp</p><p>Coriander seed/தனியா - 1 tsp</p><p>Fennel seed/ சோம்பு - 2 tsp</p><p>Black pepper/ மிளகு - 2 tsp</p><p>Red chili/அவர் மிளகாய் - 6</p><p>Black stone flower/கல்பாசி - small</p><p>Cinnamon/பட்டை- 2 </p><p>Cloves/இலவங்கம்- 5</p><p>Cardamom/ஏலக்காய் - 2</p><p>Curry leaves /கருவாப்பிலை- 2 sprigs</p><p><span style="color: red;">Rice preparation:</span></p><p>Water - 10 cup</p><p>Salt- 1 tsp</p><p>Cinnamon/பட்டை- 1</p><p>Cardamom/ ஏலக்காய் - 2</p><p>Jeera/சீரகம்- 1 tsp</p><p>Basmati rice/பாஸ்மதி அரிசி- 3 cup</p><p><span style="color: red;">Chettinad baby potato masala roast:</span></p><p>Oil/எண்ணெய் - 3 tbsp</p><p>Urad dhal/உளுத்தம் பருப்பு - 1 tsp</p><p>Curry leaves/கருவாப்பிலை - 2 sprigs/few</p><p>Big onion/பெரிய வெங்காயம் - 2</p><p>Green chili/பச்சை மிளகாய்-1</p><p>Ginger & garlic/இஞ்சி பூண்டு - 5 garlic & 2” ginger ( crushed)or 2 tbsp ginger garlic paste</p><p>Salt /உப்பு - as required</p><p>Tomato/தக்காளி - 2</p><p>Grounded masala/அரைத்த மசாலா- 1 bowl( grounded masala is enough for 3 cup rice biryani)</p><p>Coriander powder/தனியா தூள் - 1 1/2 tsp</p><p>Chili powder/மிளகாய் தூள்- 1 tsp</p><p>Turmeric powder/மஞ்சள் தூள்- 1/2 tsp</p><p>Curd/தயிர் - 1/2 cup</p><p>Coriander leaves/கொத்தமல்லி- .chopped</p><p>Mint/புதினா - chopped (optional)</p><p><span style="color: red;">Raita</span>:</p><p>Curd - 2 cup</p><p>Salt - as required</p><p>Cucumber and carrot- finally chopped 1 cup</p><p>Oil- 1 tbsp</p><p>Mustard - 1/4 tsp</p><p>Urad dhal- 1/2 tsp </p><p>Curry leaves- few sprig</p><p>Red chili- 2</p><p>Cilantro- few chopped</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/oW7SGc4ZO-Q" width="320" youtube-src-id="oW7SGc4ZO-Q"></iframe></div><br /><p><br /></p><p><br /></p><p><span style="font-size: large;"><span style="color: #2b00fe;">Recipe</span>:</span></p><p>* chopped big onion in fine pieces.</p><p>* chop tomato and slit green chili.</p><p><span style="color: red;"><br /></span></p><p><span style="color: red;">Step 1: chettinad masala preparation</span> </p><p>Fry the ingredients under masala preparation in low flame till the aroma of the masala arise. Cool down and grind to fine powder.</p><p><span style="color: red;"><br /></span></p><p><span style="color: red;">Step 2: Roast baby potatoes.</span></p><p><span style="color: red;"> </span>1. In a skillet,add oil ,followed by chili powder,turmeric powder and grinder masala. Add boiled potato to it and roast it till golden brown.</p><p><span style="color: red;"><br /></span></p><p><span style="color: red;">Step 3. Biryani rice preparation </span></p><p> 1. In a pan,add water and bring to boil. Add cinnamon,cardamom,jeera and salt. Once it boiled for few minutes ,add 30 minutes soaked basmati rice. Cook till the rice is 75% cooked. </p><p> 2. Once cooked ,drain and spread it in a wide plate .</p><p><span style="color: red;"><br /></span></p><p><span style="color: red;">Step 4.Chettinad baby potato masala roast preparation :</span></p><p> 1. In a wide kadai, add 3 tbsp oil, once it is hot add urad dhal and curry leaves. The curry leaves should splatter and the aroma should mix in oil,which gives unique flavor to this biryani.</p><p> 2. Once curry leaf splatter, add finely chopped onion, followed by crushed ginger and garlic. Sauté for few minutes.</p><p> 3. Add slit green chili,chopped tomatoes and followed by chili powder,turmeric powder and coriander powder,grounded masala. Sauté till the tomato is mushy and masala is well cooked.( grounded masala is perfect for 3 cup biryani rice preparation).Add 1/2 cup curd to the masala and cook for 2 minutes.</p><p> 4. Once oil separates from masala(oil separation is indication of cooked masala), add masala roasted baby potatoes.( without roasting baby potato in masala, I felt the potato taste bland in biryani).cover and cook for 5-6 minutes,till the potato is well coated and masala cooks.</p><p>5. After 5 minutes, add coriander leaves and mix well. Let it rest.</p><p><br /></p><p><span style="color: red;">Step 5 : Dum biryani preparation </span></p><p> 1. Place dosa tawa on stove and place thick bottom pan on top and spread 1/2 portion of potato masala and followed by half cooked rice and layered again with baby potato masala and rice. Finally garnish with coriander leaves and mint(optional).</p><p> 2. Cover it with plate and place heavy item on top and keep it in low flame and cook for 20 minutes in dum.(heavy item on top helps the pressure inside pan stay inside and helps to cook the rice and masala in dum setting)</p><p> 3. After 20 minutes,remove the heavy items and open the plate. Slowly mix the rice and masala. Transfer it to plate.serve it with cucumber and carrot raita.</p><p><span style="color: red;"><br /></span></p><p><span style="color: red;">Raita</span>:</p><p> 1. In a bowl,add thick curd and add salt, followed by chopped cucumber and carrot. Mix it.</p><p> 2. For tadka, in a small skillet add oil,mustard,urad dhal,curry leaves,red chili and hing. Sauté and mix it with raita.</p><p> 3. Finally add chopped coriander leaves , mix and serve with yummy dum biryani.</p><p> </p><p><br /></p><p><br /></p><p><br /></p><p> </p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-31110433542660273442020-09-16T06:57:00.002-07:002020-09-16T06:57:49.383-07:00Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை<p> Vegetable crepe is combination of Indian filling and France crepe. Generally it prepared either sweet or savory. The filling is differed. Sweet version are filled with banana,sugar or drizzled with honey. Today, I have made savory one filled with vegetables,paneerand cheese mixed with Indian spices. It can be served for breakfast or filling evening snack. The crepe alone can be served as it is. The outer layer of crepe will be soft because of all purpose flour and inside cheesy with vegetables.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_6jrXcIXomaHfvWiz-4RXbuiunnMIee_vlFpZM4ZjECahRyJvRwFTgTS9ehftnyzQN1Pi128gxAYuRu1nnR9oFtfgy4SMKl6OOANA79_rNvO5Cgwf7P1T18zAoo1vaoCuwM8x6SGjsrc/s1920/41D801EB-7A4C-466C-BDFD-D254CB52F482.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_6jrXcIXomaHfvWiz-4RXbuiunnMIee_vlFpZM4ZjECahRyJvRwFTgTS9ehftnyzQN1Pi128gxAYuRu1nnR9oFtfgy4SMKl6OOANA79_rNvO5Cgwf7P1T18zAoo1vaoCuwM8x6SGjsrc/w572-h317/41D801EB-7A4C-466C-BDFD-D254CB52F482.jpeg" width="572" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>Crepe batter:</p><p>All purpose flour/maida- 1 cup</p><p>Milk - 1 cup</p><p>Water - 1 cup</p><p>Egg - 1 (add 1/2 cup yogurt for egg alternative)</p><p>Chili flake - 1 tsp</p><p>Cilantro- Chopped</p><p>Butter- 1 tbsp melted</p><p><br /></p><p>Stuffing:</p><p>Garlic- 3 chopped</p><p>Green chili-1 finely chopped</p><p> onion- 1 </p><p>Green capsicum/ green peppers- 1 </p><p>Carrot- 1</p><p>Potato- 1</p><p>Paneer- grated 1 cup</p><p>Cheese- 1 cup</p><p>Salt - required</p><p>Chili powder-1/2 tsp</p><p>Jeera/cumin powder -1/2 tsp</p><p>Chaat masala- 1/2 tsp</p><p>Ketchup - 1 tbsp</p><p>Cilantro - few</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/rWfrtSoOOfo" width="320" youtube-src-id="rWfrtSoOOfo"></iframe></div><br /><p><br /></p><p>Recipe:</p><p>* slice onion,green pepper,carrot.</p><p>*Boil potato and grate to avoid lumps.</p><p>* Grate paneer and cheese.</p><p><span style="color: red;">1. Crepe preparation:</span></p><p>1. In bowl ,add all ingredients under crepe preparation and mix well.( The batter should not be thin nor thick.The batter should be right consistency to pour the batter and easy to fold while stuffing)</p><p>2. In a skillet, apply oil and pour batter, prepare a thin crepe. ( don’t have to be crispy). Once it is cooked,before it turn crispy,remove and save it in a plate.</p><p><span style="color: red;">2.Crepe filling preparation:</span></p><p> 1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.</p><p> 2. Once onion sauted well, add carrot,capsicum,potato and paneer. Once sauté for few minutes,add spices and cook for 2-3 minutes till raw smells fades. </p><p> 3. Add ketchup and cilantro. Mix well and transfer to a bowl.</p><p> 4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.</p><p><span style="color: red;">3.Crepe stuffing.</span></p><p> 1. Mix all purpose flour/maida with water in a bowl to seal the crepe.</p><p> 2. Place prepared filling on top of crepe and seal on four side with batter prepared with maida/all purpose flour. (Cheese lovers can add shredded cheese on top of the filling for extra cheese ness)</p><p><span style="color: red;">4.Crispy crepe preparation:</span></p><p> 1. In a skillet,add oil or butter and cook the stuffed crepe till outer layer is crispy and brown. Also, inside the cheese melts.( Butter gives extra cripsiness to the crepe).</p><p><br /></p><p>Note:</p><p>* Crepe alone can be served as it is as savory crepe.</p><p>* Stuffing and spices can be altered according to individual preferences.</p><p>* Instead of Indian spices, can add Italian seasoning and chili flakes for filling.</p><p>* Use 1/2 cup yogurt/curd for vegetarian instead of egg.</p><p> </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-16309110434391461862020-09-09T07:51:00.002-07:002020-09-11T05:27:29.992-07:00Salem norukkal <p>Norukkal Mix, another snack which is served by pounding murukku mixed with chutney, groundnut, coconut-oil and chopped tomatoes. Like bhelpuri, all ingredients are added to a deep bowl , mixed well and served. The crispness of murukku and thattai will be softened by adding the sauce and veggies which helps anyone to eat it without any difficulties.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlMKpSZy2FcITS3J05rMOWxqofJ2KtBcvSoOtxZUoDJFCf6LZkqDeEeTKz42yuFXab2nyElzhAui2Uf4QgkFJzk6nsHBN-j8mt07NC7KMT6ydg3BbaAyf9-NEPq0TX1INM6OJwu5bGZVR/s1920/IMG_1298.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlMKpSZy2FcITS3J05rMOWxqofJ2KtBcvSoOtxZUoDJFCf6LZkqDeEeTKz42yuFXab2nyElzhAui2Uf4QgkFJzk6nsHBN-j8mt07NC7KMT6ydg3BbaAyf9-NEPq0TX1INM6OJwu5bGZVR/s320/IMG_1298.jpg" width="320" /></a></div><br /><p><br /></p><p>Norukkal:</p><p>Thattai- 6</p><p>Mururkku-5</p><p>Big onion - 2 tbsp</p><p>Tomato- 2 tbsp</p><p>Coriander and mint leaves - 3 tbsp</p><p>Roasted peanut - 2 tbsp</p><p>Garlic soaked coconut oil - 1 tbsp</p><p>Veggies mix- shredded carrot,beetroot,sliced onion and mint leaves.</p><p>Salt- required</p><p><span style="background-color: white; color: #202122;"><br /></span></p><p><span style="background-color: white; color: #202122;">Green chutney:</span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Mint - 1 bunch</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Coriander: 1 bunch</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Green chili: 2</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Coconut : 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Ginger :3 small piece</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Jaggery/vellam: 1/2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Lemon juice : 1 or 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Gram dhal/pottukadalai: 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Salt : required</span></span></p><p><span style="background-color: white; color: #202122;"><br /></span></p><p><span style="background-color: white; color: #202122;">Red chutney:</span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Oil : 1 tbsp</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">Garlic :3 cloves</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Big onion:1 big</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Tomato:2 </span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Chana dhal :1 tsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Urad dhal:1 tsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Red chili and kashmiri chili: 6</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Gram dhal/pottukadalai : 1 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Tamarind : small piece</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Salt : as required</span></span></p><p><span face="" style="color: #202122;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="" style="color: #202122;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/X3rzvM_3Gx4" width="320" youtube-src-id="X3rzvM_3Gx4"></iframe></span></div><span face="" style="color: #202122;"><br /><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span><p></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Recipe:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">*Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* Pound the murukku and thattai to very small pieces.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 1: veggie preparation</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 2: Green chutney</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 3: Red chutney</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">3.when it is cool down,grind it without water. Transfer it to a bowl.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 4: Norukkal preparation </span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">1.In a deep bowl,add pounded murukku and thattai mix.To that add chopped onion,chopped tomato,chopped mint and coriander leaves,roasted peanut,garlic soaked coconut oil,veggie mix,spicy chutney and mint chutney. Mix all well together.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">2. Add more chutney according to your taste. Serve on a plate,topped with chopped onion and crushed murukku mix.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-36078653163979782792020-09-06T13:04:00.004-07:002020-09-06T13:04:59.369-07:00Paneer tikka tacos <p> After coming to USA, I started to explore all type of cusines. One thing which is close to Indian food and taste is mexican. They serve tacos,burritos and quesadillas. My favorite is tacos (both soft and hard tacos). Tacos are made of corn or flour. They topped it with meat or beans also but with onion,sour cream,lettuce and spicy sauces which will satisfy our Indian taste buds. I like to create a indian version of it which can be eaten by any Indian food loving person. In Indian version, I choose roti, as it is prepared often in our homes. To get well with it, I made paneer tikka masala which is the apt combination for roti. To merge both together i applied mint yogurt chutney to give a kick to this dish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR_Lv00HkAqVtkhBLn25bA7K36YXDuES71FU2_1uDzper-78x7m8MpX2XMjLTBA6d8iwxeX_Ii-JpYW5hCGNtWfQXqdyub3TWz-UHUI_breIjcDWHSO2jLPEDKjhhFFil42bNQyjp0vUd/s1920/2EA79D0E-0254-4A39-8D72-C496152C78C5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR_Lv00HkAqVtkhBLn25bA7K36YXDuES71FU2_1uDzper-78x7m8MpX2XMjLTBA6d8iwxeX_Ii-JpYW5hCGNtWfQXqdyub3TWz-UHUI_breIjcDWHSO2jLPEDKjhhFFil42bNQyjp0vUd/s320/2EA79D0E-0254-4A39-8D72-C496152C78C5.jpeg" width="320" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>Paneer marination ingredients:</p><p>Paneer cubed - 150 gms </p><p>Curd/yogurt - 1/2 cup</p><p>Coriander powder/தனியா தூள் - 1 tbsp</p><p>Kashmiri Chili powder / காஸ்மீரி மிளகாய் தூள் - 1 tsp</p><p>Salt /உப்பு - Required</p><p>Turmeric powder/ மஞ்சள் தூள் - little/சிறிது</p><p>Garam masala/கரம் மசாலா - 1 1/2 tsp</p><p>Jeera powder/ சீரக தூள் - 1 tsp</p><p><br /></p><p>Mint yogurt chutney:</p><p>Mint/புதினா - 1 cup</p><p>Coriander leaves/கொத்தமல்லி தழை - 1 cup</p><p>Green chili/ பச்சை மிளகாய் - 1</p><p>Ginger/ இஞ்சி - 3 small pieces</p><p>Jeera powder/சீரக தூள் -1/4 tsp</p><p>Chaat masala/சாட் மசாலா - 1/4 tsp</p><p>Salt - as required</p><p>Water - little</p><p><br /></p><p>Paneer tikka masala Ingredients:</p><p>Oil -2 tbsp</p><p>Jeera / சீரகம் - 1 tsp</p><p>Onion / வெங்காயம் - 1/2 finely chopped</p><p>Tomato/தக்காளி - 2 big</p><p>Ginger garlic paste/இஞ்சி பூண்டு விழுது- 1 tsp</p><p>Salt/உப்பு -as required</p><p>Chili powder - 1 1/2 tsp</p><p>Coriander powder/தனியா தூள் - 1 tsp </p><p>Turmeric powder/மஞ்சள் தூள் - 1 tsp</p><p>Color capsicum - 1/2 cup</p><p>Big onion-1/2 cubed</p><p>Kasuri methi/உளர்ந்த வெந்தய இலை - 1 tsp</p><p>Garam masala - very little</p><p>Coriander leaves- few</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/QU0b0WhiNDU" width="320" youtube-src-id="QU0b0WhiNDU"></iframe></div><br /><p><br /></p><p>Recipe:</p><p>Step 1 : Paneer marination:</p><p>1.Add all the ingredients under marination section,mix well and refrigerate for 2 hours.</p><p>Step 2: Mint yogurt chutney</p><p>1.Prepare hung curd by tying the regular curd in muslin or cotton cloth and hang it to drain all the water.</p><p>2.Grind the other ingredients in the mint chutney section and add it to hung curd .( Add little water if needed).</p><p>Step 3: Paneer tikka tacos preparation</p><p>1.In a kadai, add 2 tbsp oil and add jeera to splutter.</p><p>2.Then add finely chopped onion and to that add ginger garlic paste. After Sautéing for few minutes,add grinded tomatoes to onion and cook till oil separates.</p><p>3.Once oil separates,add marinated paneer ,capsicum and onion to the mix and cook for 7-8 minutes.</p><p>4.Finally add crushed kasuri methi,garam masala and coriander leaves. Mix and switch off flames.</p><p>Step 4: Prepare phulka/roti/chappathi</p><p>1. Prepare chappathi without oil and finally add oil on top .</p><p>Step 5: Final preparation </p><p>1. Before serving,place chappathi on a plate,on top spread thick mint yogurt chutney( Else it will runny while eating). Place the paneer tikka tacos on top and finally place raw onion or vinegar soaked onion on top and garnish with coriander leaves and serve.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-36875901813615051862020-09-02T14:35:00.003-07:002020-09-02T18:47:41.245-07:00Crispy corn on stick <p> Crispy corn on stick is unique way of skewing the corn in a stick ,marinating it,frying and on top homemade masala powder is sprinkled with a daze of lemon. The corn on stick will be crispy and the masala will be spicy.so both together is a good combination when served . It is just a change from normal corn fries,it can also be fried without skewing and following other steps. The masala prepared can also use for French fries and other fried veggies to get that Indian flavor.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW2pY70r7A6lf8HI5MueJeyMCi3DYJw5nLFh3cE2C21LytW-X9pDXe0Lu8dgTXVhyVr3czFrEs9mWueYAYk2-D_j9kVRxyJKF_NcWrrR2TwEfLYP60v86p-LN8Rg61hNwoEY7NNSwV6SE/s1920/9D6FCB91-E234-4462-A3AB-7FDAC9A46C49.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW2pY70r7A6lf8HI5MueJeyMCi3DYJw5nLFh3cE2C21LytW-X9pDXe0Lu8dgTXVhyVr3czFrEs9mWueYAYk2-D_j9kVRxyJKF_NcWrrR2TwEfLYP60v86p-LN8Rg61hNwoEY7NNSwV6SE/s640/9D6FCB91-E234-4462-A3AB-7FDAC9A46C49.jpeg" width="640" /></a></div><br /><p>Ingredients:</p><p>Corn- 2</p><p>Corn flour - 2 tbsp</p><p>Rice flour - 2 tbsp</p><p>Pepper and salt - Required</p><p>Water - as per needed</p><p>Tooth pick - 20-30</p><p><br /></p><p>Masala:</p><p>Chili powder:1 tbsp</p><p>Jeera powder: 1 tsp</p><p>Chat masala: 1 tsp</p><p>Amchor powder: 1 tsp</p><p>Pepper and salt- as required</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CMlLsFFaq6Y" width="320" youtube-src-id="CMlLsFFaq6Y"></iframe></div><br /><p><br /></p><p><br /></p><p><br /></p><p>Recipe</p><p>* Chop the corner part of corn a den cut it into tooth pick size pieces</p><p>* Choose the corn with big size corns.</p><p>* Prepare masala by adding all ingredients under masala and mix well.</p><p>1.After cutting to tooth pick size pieces,remove one row of corn so that it is easy to skew and remove from cob.</p><p>2.Pierce the tooth pick from top corn to bottom and using finger slightly move the corn from cob. It get removed easily. Do it remaining corn on cob.</p><p>3.In a pan,boil water and boil skewed corn for 5-6 minutes.</p><p>4.In a bowl,transfer the boiled corn and add rice flour,corn flour,pepper and salt.sprinkle little water,enough to coat the flour to corn.Freeze for 15 minutes.</p><p>5. Fry freezes corn skewer in oil till they are crispy and golden color.</p><p>6. Before serving,sprinkle the masala on top of plated fried corn and squeeze lemon on top for that extra tanginess.</p><p><br /></p><p>Note:</p><p>*Freezing helps flour to set and coated on corn and when fried it won’t seperated.</p><p>* Can also toss masala and fried corn in a bowl and then served but squeeze lemon before serving else lemon will moisture the fried corn and loose his crispness.</p><p>* Can also use this masala for fried potatoes and any veggies.</p><p><br /></p><p>3.</p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-46619649989086261232020-08-27T16:52:00.003-07:002020-08-30T19:15:24.450-07:00Thattuvadai set in Tamil l Salem special l தட்டுவடை செட்<p> <span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Thattu vadai settu is a savory snack and popular street food, similar to chat, which originated in Salem and is now also available in Chennai. The sandwich consists of two crunchy </span><a href="https://en.m.wikipedia.org/wiki/Thattai_(Indian_food)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; color: #6b4ba1; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Thattai (Indian food)">thattai</a><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;"> with fillings such as crispy beetroot, carrot and other vegetables, with green and red chutney as toppings. There are sold as street food in and around Salem and karur. They make special small thattai for this recipe which can be eaten in one bite along with shredded veggies. The raw mint and coriander chutney along with spicy red chutney gives a unique taste when had with thattai and veggies.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SB9WKKk3nWtzcnd2Ke5aBP8HUotu9xCED4SehqG8oCqHEDtNoVifJJ2JvljBwqZD_08kp-PA3KCn3OKVBfxnv0JfS9sXnDvy8Yn_tuQlGOW9ncScMeZYWRatOlxYh-OVb3K4PUSFvFBn/s1920/9DCF1EA8-FDF3-40FD-8AA9-768109F6B07E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SB9WKKk3nWtzcnd2Ke5aBP8HUotu9xCED4SehqG8oCqHEDtNoVifJJ2JvljBwqZD_08kp-PA3KCn3OKVBfxnv0JfS9sXnDvy8Yn_tuQlGOW9ncScMeZYWRatOlxYh-OVb3K4PUSFvFBn/s640/9DCF1EA8-FDF3-40FD-8AA9-768109F6B07E.jpeg" width="640" /></a></div><br /><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;"><br /></span><p></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Ingredients:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Thattai : 10-20 pieces</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Carrot : 2</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Beetroot : 1 big</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Big onion : 1 small</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Mint and coriander leaves: few chopped</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Green chutney:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Mint - 1 bunch</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Coriander: 1 bunch</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Green chili: 2</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Coconut : 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Ginger :3 small piece</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Jaggery/vellam: 1/2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Lemon juice : 1 or 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Gram dhal/pottukadalai: 2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Salt : required</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Red chutney:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Oil : 1 tbsp</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">Garlic :3 cloves</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Big onion:1 big</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Tomato:2 </span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Chana dhal :1 tsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Urad dhal:1 tsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Red chili and kashmiri chili: 6</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Gram dhal/pottukadalai : 1 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Tamarind : small piece</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Salt : as required</span></span></p><p><span face="" style="color: #202122;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="" style="color: #202122;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Y_5FY-_a0CI" width="320" youtube-src-id="Y_5FY-_a0CI"></iframe></span></div><span face="" style="color: #202122;"><br /><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span><p></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Recipe:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 1: veggie preparation</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 2: Green chutney</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step 3: Red chutney</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">3.when it is cool down,grind it without water. Transfer it to a bowl.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Step4: assembling </span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Before serving, apply green chutney in one thattai and red chutney in another thattai. In between,take good quantity of veggie mix and place it on green chutney applied thattai and on top place red chutney applied thattai. Likewise, prepare all thattai sets.Serve once prepared else thattai become soggy and veggies will be withered.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Note:</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* Mix the veggie before serving else onion will make veggies soggy.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* The real taste is the raw flavor of mint and coriander chutney and raw veggies. Can also prepare sautéed mint and coriander chutney and use it ,but the unique taste will be a miss.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* Choose small size thattai for this dish,so that we can have whole set in one go like pani puri.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">* Place lavish amount of carrot and beetroot veggies which give the crunch to the dish. The raw mint and coriander along with shredded veggies is so good.</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-79880706799533332932020-08-19T15:49:00.003-07:002020-08-24T20:44:54.586-07:00Puffed rice upma l uggani l பொரி உப்புமா<p> <span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122; font-size: 16px;">Uggani is served primarily as breakfast but generally eaten as a snack food too. It is spicy and is one of the ethnic and authentic dishes of Rayalaseema and Eastern Karnataka. They are served along with spicy mirchi bajji. They are more flavorful than regular upma. The flavor of chopped ginger,spicy green chili,roasted peanut,powdered gram powder and lemon,gives a unique taste which make this dish tasteful. This can be prepared quick if we have roasted peanut and roasted gram dhal powder in no time.</span></p><p><span face="" style="color: #202122;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="" style="color: #202122;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp3rkRNGQJgEG7HzJv7dNHsTAcl-j5jShnt8ppa7yIOHgjT3wst_7Bh-C6iH4PLJGw6MFh4pQBFWaqtItKY9l6qv7DLFatFs36QsY6qml_kNwuqX-gvmnHCvgoCmf5_bSX4G40GWLX9DS/s1920/Uggani+-+Copy+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp3rkRNGQJgEG7HzJv7dNHsTAcl-j5jShnt8ppa7yIOHgjT3wst_7Bh-C6iH4PLJGw6MFh4pQBFWaqtItKY9l6qv7DLFatFs36QsY6qml_kNwuqX-gvmnHCvgoCmf5_bSX4G40GWLX9DS/s640/Uggani+-+Copy+%25282%2529.jpg" width="640" /></a></span></div><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span><p></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Ingredients </span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Puffed rice - 3 cup (1 padi)</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Oil-2 tbsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Mustard,jeera and urad dhal - 1/4 tsp each</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Green chili -2</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Chopped ginger- 2 tsp( 2” piece)</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Hing- 1/4 tsp</span></span></p><p><span face="" style="color: #202122;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34);">Curry leaves-few strands</span></span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Onion - 1 sliced</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Tomato- 1 sliced</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Salt - as required</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Roasted peanut - 2 tbsp / 30 gms </span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Chili powder -1/2 tsp</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Turmeric powder -1/2 tsp</span></p><p><span style="background-color: white; color: #202122;">Roasted powdered </span><a href="https://www.google.com/search?q=pottukadalai+in+english&tbm=isch&ved=2ahUKEwivkYjh7qLrAhUBLq0KHSpkCecQ2-cCegQIABAC&oq=pottukadalai+in+&gs_lcp=ChJtb2JpbGUtZ3dzLXdpei1pbWcQARgBMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDOgIIAFDZEVi1G2DRHmgAcAB4AIABjAGIAbgDkgEDMS4zmAEAoAEBwAEB&sclient=mobile-gws-wiz-img&ei=Dsw6X6_SBYHctAWqyKW4Dg&bih=909&biw=768&prmd=ivsn&rlz=1C9BKJA_enUS902US902&hl=en-US" style="background-color: white;" target="_blank">gram</a><span style="background-color: white; color: #202122;"> - 3 tbsp /45 grams</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Coriander leaves- few chopped</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Lemon- few tbsp</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/81G2RTRMRdQ" width="320" youtube-src-id="81G2RTRMRdQ"></iframe></div><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;"><br /></span><p></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">Recipe</span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">*If roasted gram is not available, dry roast gram and powder it.</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">* wash the puffed rice in water to remove the dirt and make it moist.Drain well and keep aside.( don’t soak for long time)</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);"><br /></span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.</span></span></p><p><span style="color: #202122;"><span style="background-color: white; caret-color: rgb(32, 33, 34);">6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi </span></span><span style="background-color: white; caret-color: rgb(32, 33, 34); color: #202122;">bajji.</span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;"><br /></span></p><p><span face="" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-color: white; caret-color: rgb(32, 33, 34); color: #202122;"><br /></span></p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-46651088375691592562020-08-15T09:08:00.003-07:002020-08-19T11:46:20.917-07:00Iyengar bakery masala toast<p> <span style="font-family: verdana;">Iyengar bakery masala toast is very famous in Bangalore where it is snacked along with hot tea. The uniqueness in this dish is ,the carrot masala is applied on top of toast and served as it is. The sweetness of the bread and spicy tangy carrot masala is perfect combination. The carrot is flavored with chili powder,cumin powder and lemon juice,so the bland taste of carrot is enhanced by the addition. The color of carrot,capsicum and cilantro attracts everyone to taste it. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDet9712fLccD68uOxUPW8DnEWDuP6j9wPGkzot2w89Q4pqrncx_MPS89joEk_8JG8t21DWAkamezy-0BE76rS0fmWiY6Qwkj6B2e6MexuaZU_pD4xOUmKZGsx9muFGhSwFy8MqyQaL9qM/s1920/IMG_1094.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDet9712fLccD68uOxUPW8DnEWDuP6j9wPGkzot2w89Q4pqrncx_MPS89joEk_8JG8t21DWAkamezy-0BE76rS0fmWiY6Qwkj6B2e6MexuaZU_pD4xOUmKZGsx9muFGhSwFy8MqyQaL9qM/s640/IMG_1094.jpg" width="640" /></a></div><p></p><p><b>I</b>ngredients:</p><p>Mustard and jeera - 1/2 tsp</p><p>carrot : 1 cup</p><p>Capsicum : 1/2 medium size capsicum</p><p>Onion : 1 medium size onion</p><p>Tomato : 1 small</p><p>cilantro : few strands chopped</p><p>Garam masala : 1/4 tsp</p><p>chili powder : 1/2 tsp</p><p>cumin powder : 1/2 tsp</p><p>salt : as required</p><p>Butter : 2 tbsp</p><p>Bread : 4 slice</p><p>lemon : 2 tsp</p><p>Ketchup : 2 tbsp</p><p>oil - 1 tbsp</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/6oDkUWLlKrk" width="320" youtube-src-id="6oDkUWLlKrk"></iframe></div><p><br /></p><p>Recipe</p><p>*chop onion,tomato and capsicum in small pieces.</p><p>*Shred two carrots.</p><p>*Chop cilantro into fine pieces.</p><p><br /></p><p>1.In a kadai,add 2 tsp of oil. once it is warm,add mustard and jeera to crackle.</p><p>2.Add finely chopped onion and saute it .( Add finely chopped green chili if you are preparing for adult). Dont burn it.</p><p>3. Add shredded carrot,saute for 1 minute(dont need to cook all the way through).Once half cooked, add chopped capsicum. If you like fully cooked capsicum,take time and cook but for this recipe the veggies should be half cooked to get that crunchy taste.</p><p>4.Finely add chopped tomato and cook till it is mushy and well combined with other ingredients.</p><p>5.Add all the powder,if needed sprinkle little water to avoid burning of masalas.</p><p>6.Cook in low flame(no need to cover).</p><p>7.Once the carrot,capsicum and tomato is cooked, add lavish amount of cilantro,ketchup and squeeze lemon on top and mix it.(Ketchup helps to bind all the ingredients)</p><p>8.Once the masala is ready.Toast the bread either in toaster or in a skillet with butter.(Butter gives that crunchy golden toast)</p><p><br /></p><p>Note:</p><p>*Ketchup sweetness and Spiciness from chili powder, with sourness from lemon give a unique taste to this dish.</p><p>*Add more ketchup or tomato sauce,if the masala is crumbly and couldnt apply on toast.</p>Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-28085896188822626082016-04-12T08:34:00.001-07:002016-04-12T08:34:16.231-07:00Kadala paruppu pudina thuvaiyal / channa dal mint chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Recently i was looking for something which is spicy and tasty one ,which go well with variety rice and tiffin items. I prepared this and used it in two ways. Semi liquid one for dosa and thuvaiyal type for variety rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK9Y33My7m3hlZY_nLhKyFbios-bKkGGzNHxPkgA3FprVkNFEAHd6PKoQuLxa8fi3sM55k1PGg0RpZ9S8rWP9o_0PA7In8CqXSMdbx94Ku5dRWINcGAOwc1uzeHGoOTVXmSgHT8O6CD8x/s1600/IMG_6160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thuvaiyal,chutney,channa dal,dhal,mint,pudina,variety rice" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK9Y33My7m3hlZY_nLhKyFbios-bKkGGzNHxPkgA3FprVkNFEAHd6PKoQuLxa8fi3sM55k1PGg0RpZ9S8rWP9o_0PA7In8CqXSMdbx94Ku5dRWINcGAOwc1uzeHGoOTVXmSgHT8O6CD8x/s400/IMG_6160.JPG" title="Chana dal mint chutney" width="266" /></a></div>
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<b><span style="color: blue;">Ingredients:</span></b><br />
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Chana dal - 1/2 cup<br />
Onion - 1 big<br />
Tomato - 2 big<br />
Mint -1/2 cup<br />
Coriander leaves - 1/4 cup<br />
Coconut shredded - 1/2 cup<br />
Red chilli - 2<br />
Green chilli - 1<br />
Red chilli powder - 1/2 tsp<br />
Ginger - 1 " piece<br />
Salt - as per taste<br />
Oil - as per needed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpobMfcPt0WfzYkO1koEpf61-1A2K9-QPcGOGXs9jdQO4nnKvqqpmtdKYFDUSYNhoCK-bfoO5N32lBQ5XaAH3AidaKSSno3AS9XAGydSUuKxiMWTjujtC4vgeoIgAEZh8FcFcXlOrbS_D/s1600/IMG_6156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpobMfcPt0WfzYkO1koEpf61-1A2K9-QPcGOGXs9jdQO4nnKvqqpmtdKYFDUSYNhoCK-bfoO5N32lBQ5XaAH3AidaKSSno3AS9XAGydSUuKxiMWTjujtC4vgeoIgAEZh8FcFcXlOrbS_D/s400/IMG_6156.JPG" width="267" /></a></div>
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<b><span style="color: blue;">Recipe:</span></b><br />
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<b>* </b>Chop onion ,tomato into small pieces.<br />
* Chop pudina/mint and coriander leaves.<br />
* Cut and crush ginger.<br />
*Thaw shredded coconut ,if you are using frozen one.<br />
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1.In a kadai ,add 1 tbsp oil and add kadala paruppu and fry for 2 minutes.<br />
2. Add crushed ginger,red chilli and green chilli.Add shredded coconut and cook till coconut is slighly brownish.<br />
3. Next add onion and cook till onion turned translucent.<br />
4..Next add tomato,mint/pudina and coriander leaves.Cover and cook for 7 more minutes in slow flame.Add red chilli powder and mix well.<br />
5.Remove the lid and cook till the liquid from tomato is dried and the mix is bit dry.<br />
6.Grind it without water when the mix cool down.<br />
7.While serving with variety rice,serve as it is. If you are serving with idli or dosa,add little water and mix the thuvaiyal. Add tampering(oil,mustard,broken urad dal and curry leaves) to it.<br />
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<span style="color: blue;"><b>Note:</b></span><br />
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*We can avoid pudina ,if you dont like its taste.<br />
* Add tamarind,if you are packing it for travel.<br />
* We can avoid red chilli but it gives that rich red color to the chutney.<br />
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Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com1tag:blogger.com,1999:blog-7633843556481600939.post-9188930162018635042015-10-13T15:45:00.003-07:002015-10-13T15:53:50.667-07:00Leftover rice pakoda/pakora<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> On a rainy day,when you are feeling lazy to cook but like to have something crispy crunchy snack which is easy and very less time to prepare,this pakoda is apt one. Very few ingredients and very simple recipe. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBK0Td5fwaoQMvdSPwGFktzDaSB6TTT2la1-F4zhniyvMkEk900F7zKWDH9BA0a8l7siWFSYzqHZ866Pq4Qi1kDL7BP8CZFqHRervxhGdceS7SMIWgJlbBf_usYo2KFnmUOE6Xk6NSVzi/s1600/IMG_4399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pakoda, pakora" border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBK0Td5fwaoQMvdSPwGFktzDaSB6TTT2la1-F4zhniyvMkEk900F7zKWDH9BA0a8l7siWFSYzqHZ866Pq4Qi1kDL7BP8CZFqHRervxhGdceS7SMIWgJlbBf_usYo2KFnmUOE6Xk6NSVzi/s400/IMG_4399.JPG" title="Leftover pakoda" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;">Leftover rice- 2 cup</span><br />
<span style="font-size: large;">Besan/kadala mavu - 4 tbsp</span><br />
<span style="font-size: large;">Big onion - 2 medium size</span><br />
<span style="font-size: large;">Chilli powder - 2 tsp</span><br />
<span style="font-size: large;">Coriander powder/ Thaniya powder - 1 1/2 tsp</span><br />
<span style="font-size: large;">Turmeric powder- 1/4 tsp</span><br />
<span style="font-size: large;">Salt - as per taste</span><br />
<span style="font-size: large;">Coriander leaves - 1/2 cup</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXMm0FcTgGILAmXb7kiSe-hQs_JA7Dqpn6JXccUTMPcFnHD3hltrpIejpFl42zTCB5PaOzMJQpgfZ1Bk4QY5RE54xrjx0RLh6pAEojtFnkLJybgIkwnVU7B3UK-7pKzeGiqAxjJPvSlj8/s1600/IMG_4395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pakora, pakoda" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXMm0FcTgGILAmXb7kiSe-hQs_JA7Dqpn6JXccUTMPcFnHD3hltrpIejpFl42zTCB5PaOzMJQpgfZ1Bk4QY5RE54xrjx0RLh6pAEojtFnkLJybgIkwnVU7B3UK-7pKzeGiqAxjJPvSlj8/s400/IMG_4395.JPG" title="Leftover rice pakoda" width="308" /></a></div>
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<span style="color: blue; font-size: large;"><b>Recipe:</b></span><br />
<span style="font-size: large;">* If the rice is so hard,sprinkle some water on top of the rice and microwave for 1 minute.</span><br />
<span style="font-size: large;">*Chop onion lengthwise.</span><br />
<span style="font-size: large;">1.In a mixing bowl,add all the ingredients .Mash the rice hard,so that rice mash well and mix with other ingredients.</span><br />
<span style="font-size: large;">2.Sprinkle some water and mix to pakoda consistency.</span><br />
<span style="font-size: large;">3.Heat oil in kadai. Once hot,sprinkle the pakoda mix in hot oil.Turn it occasionally. Cook till the pakoda is brown and also onions are crispy.</span><br />
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<span style="font-size: large;">Serve as it is or with hot & sweet sauce.</span><br />
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<span style="color: blue; font-size: large;"><b>Note:</b></span><br />
<span style="font-size: large;">* Add more onion,which gives more taste to this pakoda.</span><br />
<span style="font-size: large;">* We can also add any leftover vegetables to this pakoda .</span><br />
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Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-8380850043004397222015-02-15T14:13:00.001-08:002015-02-15T14:21:19.270-08:00Mutta bonda / Egg bonda<div dir="ltr" style="text-align: left;" trbidi="on">
When i prepared this snack in home, i remember my bangalore days. When i was staying in PG,near to it is a roadside snacks shop(I cant say it as a shop,it is just a 'thallu vandi') . On the way from office, me and my friend kavitha used to go to this shop once in awhile to get hot hot vada and bonda. I like the spicy chutney they serve on top of the bonda's . My favorite is mirchi bonda and egg bonda. I like the way they serve by cutting the bonda in pieces ,top it with spicy chutney,onion,shredded carrot and coriander leaves.Yum yum.... i am drooling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D8IB5YBxPAf_oY3zyBHZA6EQFpTQLKX5r3vCLSKgQc4cdATXWxs35pPX_i1VDrbrBULDO1b0fw9y2pvVAXOOgAb_jJL6QvbnH-gGwgvGR0af0nBDzsRfQ60bVNqD5H22IeoSR7eXDmVN/s1600/IMG_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="egg bonda" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D8IB5YBxPAf_oY3zyBHZA6EQFpTQLKX5r3vCLSKgQc4cdATXWxs35pPX_i1VDrbrBULDO1b0fw9y2pvVAXOOgAb_jJL6QvbnH-gGwgvGR0af0nBDzsRfQ60bVNqD5H22IeoSR7eXDmVN/s1600/IMG_0373.JPG" height="265" title="Mutta bonda" width="400" /></a></div>
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<span style="color: red;"><b>Ingredients :</b></span><br />
<br />
Boiled egg - 5<br />
Besan / kadala mavu - 2 cup<br />
Chili powder - 1 1/2 tsp<br />
<a href="http://en.wikipedia.org/wiki/Ajwain">Ajwain</a> - 1/2 tsp<br />
Baking soda - a pinch<br />
Turmeric powder - a pinch<br />
Salt - as per taste<br />
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<span style="color: red;"><b>Garnishing:</b></span><br />
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Red onion - 1 small<br />
Shredded carrot - 1/4 cup<br />
Coriander leaves / cilantro - 4 tbsp<br />
Spicy coconut chutney - 1/2 cup<br />
Lemon juice - 2 tbsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqjL-v6uZzA9NQue0sfGHntjzGbN6GqT_7pAruTwtOK9hlpx2D8HViZf_Goc6aA_krDvFPOaHi36CvIyxXcVVSmXYWLwqr94glblCiTtWzRW03bNjw04Hbc8gV5-oN1ln0n9k7yQU_h84/s1600/IMG_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="egg bonda" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqjL-v6uZzA9NQue0sfGHntjzGbN6GqT_7pAruTwtOK9hlpx2D8HViZf_Goc6aA_krDvFPOaHi36CvIyxXcVVSmXYWLwqr94glblCiTtWzRW03bNjw04Hbc8gV5-oN1ln0n9k7yQU_h84/s1600/IMG_0395.JPG" height="266" title="mutta bonda" width="400" /></a></div>
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<b><span style="color: red;">Recipe:</span></b><br />
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*Boil egg, peel the shell and keep it in plate.<br />
*Finely chop red onion ,shred carrot and chop cilantro.Mix all in a bowl with very little salt.<br />
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1.In a bowl,take besan,chilli powder,salt,turmeric powder,baking soda and ajwain (little bit crushed in hand), Add water little by little and mix into thick batter.<br />
2.Heat the oil in a deep pan . Once it is warm, dip the egg in besan batter and place slowly in oil.<br />
3.Turn the bonda every now and then .Cook it till the bonda turn slightly brown. Remove from oil and place it in tissue paper to drain excess oil.<br />
4.We can serve the egg bonda as it is with chutney as side dish or cut the egg bonda into four pieces and place it in serving plate.(You can apply some chutney on top of egg bonda if you want) Garnish with onion,carrot,cilantro mix .Finally squeeze some lemon juice on top.Serve hot hot.<br />
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<b><span style="color: blue;">Tip:</span></b><br />
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* Instead of baking soda,we can add little <a href="http://en.wikipedia.org/wiki/Eno_%28drug%29">Eno</a> powder in batter to get pluffy bonda.<br />
* We can use this batter for making aloo bonda,bajji too.<br />
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Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0tag:blogger.com,1999:blog-7633843556481600939.post-62958395781372856972014-11-06T11:46:00.000-08:002014-11-06T11:46:48.490-08:00Tindora / kovakkai chutney<div dir="ltr" style="text-align: left;" trbidi="on">
I tasted this chutney first time in my co-sister's house which was my MIL recipes. I had this chutney with kolukattai. Me and my husband like it and i thought of trying it when i come home. When i prepared it by myself, it came out well. It goes well with dosa,uttapam,idli,chappathi and even we can have it with rice .The taste will be combination of spicy and tangy.<br />
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
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Jeera - 1 tsp<br />
Red chilli - 2 nos<br />
Green chilli - 2 nos<br />
Small onion - 7 nos<br />
Tindora - 20 nos<br />
Tamarind - small gooseberry size<br />
Coconut - 3 tbsp<br />
Salt - as per taste<br />
Oil - 2 tbsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmYNs2JAxbu6a0YaCkNFxEAo1h5lmghWcGu7dy-Y6kCVByfbwZmhdBEp_OHKA1648QHkLwyaODKIxnEAhdis4JCGCzxuR6vbSmnEzwx94_jkoXdGs2yhxUNUCSXv3h68gnb2dP1Y0urds/s1600/IMG_9526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tindora" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmYNs2JAxbu6a0YaCkNFxEAo1h5lmghWcGu7dy-Y6kCVByfbwZmhdBEp_OHKA1648QHkLwyaODKIxnEAhdis4JCGCzxuR6vbSmnEzwx94_jkoXdGs2yhxUNUCSXv3h68gnb2dP1Y0urds/s1600/IMG_9526.JPG" height="400" title="Tindora chutney" width="271" /></a></div>
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<span style="color: red;"><b>Recipe:</b></span><br />
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* Wash tindora and chop it in round circles.<br />
* Chop small onion into small pieces.<br />
* Soak tamarind in little water.<br />
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1.Take a thick bottom kadai , pour 1 tbsp oil and fry tindora for few minutes till tindora get bit crispy.<br />
2.In another kadai add 1/2 tbsp oil ,when oil is hot add jeera,red chilli,green chilli and small onion.Fry for few minutes.Add grated coconut and fry till coconut moist less. Finally add tamarind ,mix and switch off the flame.<br />
3. Transfer all fried items into mixie jar,add little water and enough salt.Grind it into course paste.<br />
4. In a small pan,pour 1/2 tbsp oil,Once it is warm enough, add mustard seed and once it splatter add urad dhal, hing ,red chilli and curry leaves.Pour the tadka on top of tindora chutney and mix well.<br />
Have it with dosa,idli and chappathi.<br />
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<b><span style="color: blue;">Note:</span></b><br />
<b><span style="color: blue;"><br /></span></b>
* We can avoid green chilli and add more red chilli ,if we want the chutney to be more spicy.<br />
* Instead of tamarind ,we can add chopped tomato in step 2.<br />
* If the tindora is fired till crispy and grinded, the taste will be different than the tindora fried half crispy. The half crispy tindora chutney will give bit raw smell of tindora .<br />
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Kirthihttp://www.blogger.com/profile/18121188008051098544noreply@blogger.com0