Medu vada l ulundu vadai

 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.

It can also served as thayir vadai / curd vada and rasam vadai. They are my favorite to prepare after leftover vadas.

Ingredients:

Urad dhal / ulundu.    -  1 cup

Idli rice                      - 3 tbsp / 1 fist full

Ginger                       - 2 tbsp

Green chili.               - 2 chopped

Water.                        - 1 cup and 2 tbsp

Asafetida/ hing         -   A pinch

Whole pepper           -    1 tsp (optional)

Salt.                           - as per taste

Onion.                      -  1 big / small onion 5

Curry leaf.               -   Few chopped

Coriander leaves/cilantro.  - few chopped

Oil                            - enough to deep fry

Recipe:

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.

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)

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.

4️⃣ After 10 minutes,add remaking 1/2 cups water and 2 tbsp water extra to the batter and grin 10 more minutes.

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

 ,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)

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)

     Important point:  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.

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).

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)

            I am following this same steps for grinding and vada shaping for past 7 years. Not one one time, it failed me. 

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Javvarisi vadai l sabudana vada in Tamil l sago vada

 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.

Ingredients:

Javvarisi/sabudana/sago.    - 1 cup

Potato                                - 1 boiled and shredded

Roasted peanut powder     - 2 tbsp

Ginger.                              - 1 tbsp finely chopped

Curry leaves.                    - few chopped

Green chili                       - 2 finely chopped

Cilantro/coriander leaves- 2 tbsp

Sugar                              -  1 tsp

Salt                                  - as per taste ( I used 1 tsp)

Lemon juice.                    - 2 tsp

Water.                               - 1/2 cup

Oil                                   - to fry

Recipe :

 * 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.

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.

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.

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).

 Serve it hot hot with thick coconut chutney.

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Lemon pepper chicken in tamil

   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.

Ingredients:

Marination:

Chicken leg - 1/2 kg / 1 lb

Yogurt - 2 tbsp

Peppper - 1 tsp ( use freshly grounded)

Ginger garlic paste - 1 tsp

Lemon juice - 1.5 tsp ( freshly squeezed plz)

Salt- 1 tsp(as per taste)

Turmeric- just a pinch to coat the chicken

Lemon pepper chicken preparation:

Marinated chicken -1/2 kg

Oil - 1 tbsp

Butter -1 tbsp

Cinnamon - 1 piece

Cloves -3

Cardamom -3

Star anise -1

Whole pepper- 1 tsp

Ginger - 2” piece

Garlic - 3

Green chili-5(optional)

Crushed pepper - 1 tsp 

Yogurt/curd- 4 tbsp ( use cornflour slurry instead of yogurt)

Cilantro - chopped

Lemon slices- few

Recipe:

Marination:

1. Clean the chicken two or three tines and slit skin of chicken and apply turmeric .

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. 

Lemon pepper chicken preparation:

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 .

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.

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.

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. 

Important points:

1. Try to use freshly squeezed lemon juice and freshly grounded pepper to get enhanced flavor in chicken.

2.  Choose chicken breast or leg pieces for this dish .

3.  Can totally avoid curd in this dish. For thickness , add corn flour slurry. 

4. This can also be baked in 165 F for 15-20 minutes . Just add all ingredients,mix well and bake it.

5. Green chili and grounded pepper give nice kick to the dish.

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Afghani omlette

        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. 

Ingredients:

Egg-4

Potato -1 cubed

Onion -1 thinly chopped

Tomato -2 medium size

Oil - 2 tbsp

Salt and pepper - as per taste

Chili powder-1 tsp 

Chili flakes-1 tsp

Cilantro - little

Green chili-2

 

Recipe:

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.

2. Once potato is crispy,add chopped onion . Sauté till onion is cooked.

3. Add chopped tomatoes,freshly crushed pepper and salt to tomato. Cover and cook for 2-3 minutes till tomato is mushy.

4. Once tomato is mushy.using spatula press the potato to get even layer .

5. Keep the flame in sim and crack 4 egg one by one without breaking the egg yolk.

6.Garnish with chili flakes,salt,crushed pepper,cilantro s d slotted green chili.

7. Cover and cook till the consistency of egg you want. I like half cooked,so cooked for 2 minute and removed. 

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. 

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Instant pot curd/yogurt with tip and tricks

             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 .

Ingredients:

Milk  : 2 liter/ 0.5 gallon

Curd/ yogurt culture( regular curd) : 3 tbsp

Instant pot

Recipe:

* 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).

* Make sure the gasket inside instant pot lid is washed and set correctly .( Most of the time,the cooked items colleacted in this gasket).

* 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.)

* Try to use whole milk give have the fat content which helps to get thick curd. 

Step 1:

   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).

Step 2: 

    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. 

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).

Step 3:

    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).

Step 4:

     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. 

Step 4: 

    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.

Tips:

* choose whole milk for thick curd/yogurt.

* Make sure the inner pot and gasket is cleaned well.

* Make sure the release valve is sealing mode when the instant pot is in use. It is like Indian whistle for pressure cooker.

* Make sure the milk is boiled and froth formed to get the milk skin / malai/ ஏடு which help to set curd.

* 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).

   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.

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Restaurant style paneer 65 l பன்னீர் 65

      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. 

Ingredients:

Paneer marination:

Paneer - 300 gms/ 0.6 lb 

Maida- 3 tbsp

Corn flour - 3 tbsp

Kashmiri red chili powder - 1 tbsp

Salt - 1 tsp/ as per taste

Ginger garlic paste - 1 tsp

Curry leaves- few chopped (for flavor)

Crushed black pepper- 1 tsp 

Paneer 65:

Oil- 1 tbsp

Ginger chopped - 2 tbsp

Garlic chopped - 2 tbsp

Big onion-1/2 

Green chili- 3 slit

Red chili- whole 5

Curry leaves- few sprigs 

Coriander powder/தனியா தூள் - 3/4 tsp

Jeera powder/சீரக தூள் - 1/2 tsp

Garam masala/ கரம் மசாலா- 1/2 tsp

Kashmiri red Chili powder/ காஸ்மீர் மிளகாய் தூள்- 1 tsp

Red chili sauce- 1 tsp

Ketchup- 1 tsp

Curd/ yogurt/தயிர் - 1/2 cup

Coriander leaves/cilantro- few chopped

Recipe:

* chopped ginger and garlic into fine pieces

* cut paneer in cubes and add in warm water to make it soft.

Step 1: Paneer marination:

        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)

Step 2:  Paneer frying

         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.

Step 3: Paneer 65 preparation

        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.

        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.

       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.

Note:

* Can also be served just fried paneer and fried curry leaves or Fried paneer and normal tadka or this way.

*Vegans,can avoid yogurt.

*Can also be fried in airfryer by marinating with oil with other ingredients and fry in airfryer in fries mode.

* 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.

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Dragon chicken (restaurant style dragon chicken)

      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.

Ingredients:

Marination:

Chicken - 1/2 kg( 1.10 lb)

Egg- 1

Black pepper- 1/2 tsp

Salt- as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Maida/all purpose flour- 3 tbsp

Corn flour-3 tbsp

Dragon chicken preparation:

Oil- 2 tsp

Ginger- 2 tbsp(2” peice)

Garlic-2 tbsp(3 big cloves)

Red chili- 5

Cashew-10

Capsicum/bell peppers-1 cup sliced(different colors)

Onion-1/2 sliced

White pepper- 1 tsp

Salt-as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Chili sauce- 1 tbsp

Water- 1 tbsp & 1/2 cup

Corn flour slurry- 2 tbsp water & 1 tsp corn flour/corn starch

Green onion

Recipe :

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 ).

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.

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).

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.

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Kat vada in Tamil

 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 .

Kat masala:

Oil - 1 tbsp

Big onion - 1 chopped

Copra coconut - 1/4 cup

Ginger - 2 inch piece

Garlic -3

Poppy seed- 1 tsp

Jeera- 1 tsp

Coriander seed- 1 tbsp

Cinnamon -  1 piece

Cardamom-2

Black stone flower- small piece

Star anise- 1

Black pepper -10-15

Cloves - 4-5

Tomato- 1 big 

Kat gravy:

Oil- 4 tbsp

Asafetida-  1/8 th tsp

Turmeric -1/4 tsp

Kashmiri red chili powder-1 tbsp

Grinder gravy

Salt- as required

Water- 4 cup

Potato filling:

Oil- 1 tbsp

Onion-1

Curry leaf- few sprigs

Crushed garlic,ginger,green chili- 1 tbsp

Turmeric - 1/2 tsp

Salt- as per taste

Boiled potato -3

Cilantro - few chopped

Vada batter:

Besan/kadala maavu- 2 cup

Rice flour- 2 tbsp

Asafetida- a pinch

Turmeric- 1/4 tsp

Salt- as per taste

Baking soda- a pinch

Water- 1-2 cup

Recipe:

Step 1.Masala for gravy preparation:

   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.

Step 2:Gravy preparation:

   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. 

   2. once the gravy is well cooked and oil separates out,add enough salt and add water to the gravy ,bring to boil.

   3. Cover and cook for 10-15 minutes.

   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).

Step 3: Potato filling for vada

  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.

Step4 : Vada batter preparation 

   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)

Step 5: Potato vada preparation 

    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.

Step 6: Serving kat vada

    On a plate, pour the kat(gravy) and place two potato vada on top. Garnish with chopped onion,coriander leaves and sev. 

 

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Chettinad baby potato dum biryani in tamil

 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.

Ingredients 

Chettinad masala:

Jeera/சீரகம்  - 2 tsp

Coriander seed/தனியா - 1 tsp

Fennel seed/ சோம்பு - 2 tsp

Black pepper/ மிளகு - 2 tsp

Red chili/அவர் மிளகாய் - 6

Black stone flower/கல்பாசி - small

Cinnamon/பட்டை- 2 

Cloves/இலவங்கம்- 5

Cardamom/ஏலக்காய் - 2

Curry leaves /கருவாப்பிலை-  2 sprigs

Rice preparation:

Water - 10 cup

Salt- 1 tsp

Cinnamon/பட்டை- 1

Cardamom/ ஏலக்காய் - 2

Jeera/சீரகம்- 1 tsp

Basmati rice/பாஸ்மதி அரிசி- 3 cup

Chettinad baby potato masala roast:

Oil/எண்ணெய் - 3 tbsp

Urad dhal/உளுத்தம் பருப்பு - 1 tsp

Curry leaves/கருவாப்பிலை - 2 sprigs/few

Big onion/பெரிய வெங்காயம் - 2

Green chili/பச்சை மிளகாய்-1

Ginger & garlic/இஞ்சி பூண்டு - 5  garlic & 2” ginger ( crushed)or 2 tbsp ginger garlic paste

Salt /உப்பு - as required

Tomato/தக்காளி - 2

Grounded masala/அரைத்த மசாலா- 1 bowl( grounded masala is enough for 3 cup rice biryani)

Coriander powder/தனியா தூள் - 1 1/2 tsp

Chili powder/மிளகாய் தூள்- 1 tsp

Turmeric powder/மஞ்சள் தூள்- 1/2 tsp

Curd/தயிர் - 1/2 cup

Coriander leaves/கொத்தமல்லி- .chopped

Mint/புதினா - chopped (optional)

Raita:

Curd - 2 cup

Salt - as required

Cucumber and carrot- finally chopped 1 cup

Oil- 1 tbsp

Mustard - 1/4 tsp

Urad dhal- 1/2 tsp 

Curry leaves- few sprig

Red chili- 2

Cilantro- few chopped

Recipe:

* chopped big onion in fine pieces.

* chop tomato and slit green chili.

Step 1:  chettinad masala preparation 

Fry the ingredients under masala preparation in low flame till the aroma of the masala arise. Cool down and grind to fine powder.

Step 2: Roast baby potatoes.

    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.

Step 3. Biryani rice preparation 

   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. 

   2. Once cooked ,drain and spread it in a wide plate .

Step 4.Chettinad baby potato masala roast preparation :

    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.

  2. Once curry leaf splatter, add finely chopped onion, followed by crushed ginger and garlic. Sauté for few minutes.

   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.

  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.

5. After 5 minutes, add coriander leaves and mix well. Let it rest.

Step 5 : Dum biryani preparation 

    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).

    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)

    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.

Raita:

   1. In a bowl,add thick curd and add salt, followed by chopped cucumber and carrot. Mix it.

   2. For tadka, in a small skillet add oil,mustard,urad dhal,curry leaves,red chili and hing. Sauté and mix it with raita.

  3. Finally add chopped coriander leaves , mix and serve with yummy dum biryani.

  

 

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Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை

 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.

Ingredients:

Crepe batter:

All purpose flour/maida- 1 cup

Milk - 1 cup

Water -  1 cup

Egg - 1 (add 1/2 cup yogurt for egg alternative)

Chili flake - 1 tsp

Cilantro- Chopped

Butter- 1 tbsp melted

Stuffing:

Garlic- 3 chopped

Green chili-1 finely chopped

 onion- 1 

Green capsicum/ green peppers- 1 

Carrot- 1

Potato- 1

Paneer- grated 1 cup

Cheese- 1 cup

Salt - required

Chili powder-1/2 tsp

Jeera/cumin powder -1/2 tsp

Chaat masala- 1/2 tsp

Ketchup - 1 tbsp

Cilantro - few

Recipe:

* slice onion,green pepper,carrot.

*Boil potato and grate to avoid lumps.

* Grate paneer and cheese.

1. Crepe preparation:

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)

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.

2.Crepe filling preparation:

  1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.

  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. 

  3. Add ketchup and cilantro. Mix well and transfer to a bowl.

  4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.

3.Crepe stuffing.

   1. Mix all purpose flour/maida with water in a bowl to seal the crepe.

    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)

4.Crispy crepe preparation:

   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).

Note:

* Crepe alone can be served as it is as savory crepe.

* Stuffing and spices can be altered according to individual preferences.

* Instead of Indian spices, can add Italian seasoning  and chili flakes for filling.

*  Use 1/2 cup yogurt/curd for vegetarian instead of egg.

  

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Salem norukkal

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.

Norukkal:

Thattai- 6

Mururkku-5

Big onion - 2 tbsp

Tomato- 2 tbsp

Coriander and mint leaves - 3 tbsp

Roasted peanut - 2 tbsp

Garlic soaked coconut oil - 1 tbsp

Veggies mix- shredded carrot,beetroot,sliced onion and mint leaves.

Salt- required

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

*Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

* Pound the murukku and thattai to very small pieces.

Step 1: veggie preparation

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)

Step 2: Green chutney

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.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

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.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step 4: Norukkal preparation 

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.

2. Add more chutney according to your taste. Serve on a plate,topped with chopped onion and crushed murukku mix.

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Paneer tikka tacos

        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.

Ingredients:

Paneer marination ingredients:

Paneer cubed - 150 gms 

Curd/yogurt - 1/2 cup

Coriander powder/தனியா தூள் - 1 tbsp

Kashmiri Chili powder / காஸ்மீரி மிளகாய் தூள் - 1 tsp

Salt /உப்பு - Required

Turmeric powder/ மஞ்சள் தூள் - little/சிறிது

Garam masala/கரம் மசாலா - 1 1/2 tsp

Jeera powder/ சீரக தூள் - 1 tsp

Mint yogurt chutney:

Mint/புதினா - 1 cup

Coriander leaves/கொத்தமல்லி தழை - 1 cup

Green chili/ பச்சை மிளகாய் - 1

Ginger/ இஞ்சி - 3 small pieces

Jeera powder/சீரக தூள் -1/4 tsp

Chaat masala/சாட் மசாலா - 1/4 tsp

Salt - as required

Water - little

Paneer tikka masala Ingredients:

Oil -2 tbsp

Jeera / சீரகம் - 1 tsp

Onion / வெங்காயம் - 1/2 finely chopped

Tomato/தக்காளி - 2 big

Ginger garlic paste/இஞ்சி பூண்டு விழுது- 1 tsp

Salt/உப்பு -as required

Chili powder - 1 1/2 tsp

Coriander powder/தனியா தூள் - 1 tsp 

Turmeric powder/மஞ்சள் தூள் - 1 tsp

Color capsicum - 1/2 cup

Big onion-1/2 cubed

Kasuri methi/உளர்ந்த வெந்தய இலை - 1 tsp

Garam masala - very little

Coriander leaves- few

Recipe:

Step 1 : Paneer marination:

1.Add all the ingredients under marination section,mix well and refrigerate for 2 hours.

Step 2: Mint yogurt chutney

1.Prepare hung curd by tying the regular curd in muslin or cotton cloth and hang it to drain all the water.

2.Grind the other ingredients in the mint chutney section and add it to hung curd .( Add little water if needed).

Step 3: Paneer tikka tacos preparation

1.In a kadai, add 2 tbsp oil and add jeera to splutter.

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.

3.Once oil separates,add marinated paneer  ,capsicum and onion to the mix and cook for 7-8 minutes.

4.Finally add crushed kasuri methi,garam masala and coriander leaves. Mix and switch off flames.

Step 4: Prepare phulka/roti/chappathi

1. Prepare chappathi without oil and finally add oil on top .

Step 5: Final preparation 

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.

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Crispy corn on stick

  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.

Ingredients:

Corn- 2

Corn flour - 2 tbsp

Rice flour - 2 tbsp

Pepper and salt - Required

Water - as per needed

Tooth pick - 20-30

Masala:

Chili powder:1 tbsp

Jeera powder: 1 tsp

Chat masala: 1 tsp

Amchor powder: 1 tsp

Pepper and salt- as required

Recipe

* Chop the corner part of corn a den cut it into tooth pick size pieces

* Choose the corn with big size corns.

* Prepare masala by adding all ingredients under masala and mix well.

1.After cutting to tooth pick size pieces,remove one row of corn so that it is easy to skew and remove from cob.

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.

3.In a pan,boil water and boil skewed corn for 5-6 minutes.

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.

5. Fry freezes corn skewer in oil till they are crispy and golden color.

6. Before serving,sprinkle the masala on top of plated fried corn and squeeze lemon on top for that extra tanginess.

Note:

*Freezing helps flour to set and coated on corn and when fried it won’t seperated.

* 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.

* Can also use this masala for fried potatoes and any veggies.

3.

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Thattuvadai set in Tamil l Salem special l தட்டுவடை செட்

 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 thattai  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.

Ingredients:

Thattai : 10-20 pieces

Carrot : 2

Beetroot : 1 big

Big onion : 1 small

Mint and coriander leaves: few chopped

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

* Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

Step 1: veggie preparation

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)

Step 2: Green chutney

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.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

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.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step4: assembling 

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.

Note:

* Mix the veggie before serving else onion will make veggies soggy.

* 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.

*  Choose small size thattai for this dish,so that we can have whole set in one go like pani puri.

*  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.

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Puffed rice upma l uggani l பொரி உப்புமா

 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.

Ingredients 

Puffed rice - 3 cup (1 padi)

Oil-2 tbsp

Mustard,jeera and urad dhal - 1/4 tsp each

Green chili -2

Chopped ginger- 2 tsp( 2” piece)

Hing- 1/4 tsp

Curry leaves-few strands

Onion - 1 sliced

Tomato- 1 sliced

Salt - as required

Roasted peanut - 2 tbsp / 30 gms 

Chili powder -1/2 tsp

Turmeric powder -1/2 tsp

Roasted powdered gram  - 3 tbsp /45 grams

Coriander leaves- few chopped

Lemon- few tbsp

Recipe

*If roasted gram is not available, dry roast gram and powder it.

* 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)

1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.

2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)

3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.

4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).

5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.

6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi bajji.

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Iyengar bakery masala toast

  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. 

Ingredients:

Mustard and jeera - 1/2 tsp

carrot : 1 cup

Capsicum : 1/2 medium size capsicum

Onion : 1 medium size onion

Tomato : 1 small

cilantro : few strands chopped

Garam masala : 1/4 tsp

chili powder : 1/2 tsp

cumin powder : 1/2 tsp

salt : as required

Butter : 2 tbsp

Bread : 4 slice

lemon : 2 tsp

Ketchup : 2 tbsp

oil - 1 tbsp

Recipe

*chop onion,tomato and capsicum in small pieces.

*Shred two carrots.

*Chop cilantro into fine pieces.

1.In a kadai,add 2 tsp of oil. once it is warm,add mustard and jeera to crackle.

2.Add finely chopped onion and saute it .( Add finely chopped green chili if you are preparing for adult). Dont burn it.

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.

4.Finely add chopped tomato and cook till it is mushy and well combined with other ingredients.

5.Add all the powder,if needed sprinkle little water to avoid burning of masalas.

6.Cook in low flame(no need to cover).

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)

8.Once the masala is ready.Toast the bread either in toaster or in a skillet with butter.(Butter gives that crunchy golden toast)

Note:

*Ketchup sweetness and Spiciness from chili powder, with sourness from lemon give a unique taste to this dish.

*Add more ketchup or tomato sauce,if the masala is crumbly and couldnt apply on toast.

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Kadala paruppu pudina thuvaiyal / channa dal mint chutney

                   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.

Ingredients:

Chana dal - 1/2 cup
Onion - 1 big
Tomato - 2 big
Mint -1/2 cup
Coriander leaves - 1/4 cup
Coconut shredded - 1/2 cup
Red chilli - 2
Green chilli - 1
Red chilli powder - 1/2 tsp
Ginger - 1 " piece
Salt - as per taste
Oil - as per needed

Recipe:

* Chop onion ,tomato into small pieces.
* Chop pudina/mint and coriander leaves.
* Cut and crush ginger.
*Thaw shredded coconut ,if you are using frozen one.

1.In a kadai ,add 1 tbsp oil and add kadala paruppu and fry for 2 minutes.
2. Add crushed ginger,red chilli and green chilli.Add shredded coconut and cook till coconut is slighly brownish.
3. Next add onion and cook till onion turned translucent.
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.
5.Remove the lid and cook till the liquid from tomato is dried and the mix is bit dry.
6.Grind it without water when the mix cool down.
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.

Note:

*We can avoid pudina ,if you dont like its taste.
* Add tamarind,if you are packing it for travel.
* We can avoid red chilli but it gives that rich red color to the chutney.

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