Thursday, 30 July 2020

Poha Aapam


Ingredients:

Idly Rice - 1 cup (Medium size)
Poha - 1/2 cup
Grated Coconut - 1/2 cup
Salt - 1 tbsp
Water - As reqd

Method:

  • Wash and drain poha and set aside.
  • Soak rice and poha in water for 4 hours.
  • Drain the water and grind it with little water.
  • Add in salt while grinding.
  • After 8 mins add in grated coconut and grind well.
  • It should be niether too thick nor too thin.
  • Trasnfer to bowl and set aside to ferment.
  • Heat aapa kadai and pour a laddle of batter.
  • Swirl this and cover and cook in low flame.
  • Serve hot with coconut milk and kurma or any sidedish of your choice.
  • Yields around 10-12 aapams.


Rumali Roti



Ingredients:

Wheat flour - 240 g
Maida - 80 g
Salt - 1 1/4 tsp
Water - As reqd
Oil - 2 tbsp
Maida - 2 tbsp (for dusting)

Method:


  • In a bowl add wheat flour, maida and salt.
  • Mix well.
  • Add water little by little and mix gradually.
  • Add oil and make a soft dough.
  • Cover and set this aside for 15-20 mins.
  • Make medium sized balls out of it.
  • Sprinkle maida and roll it thin.
  • You can also do the same with your hands (refer video)
  • Now heat a tawa and place this and cook for a second.
  • Now invert the tawa and place the roti and cook both sides.
  • It will take only few seconds.
  • Roll it like rumali (handkerchief) and serve hot.
  • Yields 10 rotis.


Note:
Tastes good when hot.

Godhumai Rava Upma

Ingredients:

Godhumai Rava - 2 cup
Onion - 1 1/2 (fine chop)
Green Chilly - 2
Dry red chilly - 1 (break and deseed)
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Hot Water - 4 cups
Hing - a pinch
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

  • Dry roast rava and set aside.
  • I have used samba godhumai rava.
  • Heat oil in pan and add mustard seeds, cumin seeds.
  • Add in urad dal, curry leaves, dry red chilly.
  • Add in green chilly and saute in low flame.
  • Add in fine chopped onion and saute for a while.
  • In other bowl boil water and set aside.
  • Add boiling water to pan and add salt.
  • Mix well.
  • Add in hing and mix well.
  • Now add godhuma rava and mix well.
  • Cover and cook in low flame for 4-5 mins.
  • Add in fine chopped coriander leaves and ghee and mix well.
  • Serve hot.

Wednesday, 29 July 2020

Red Chilly Paste

Ingredients:

Kashmiri Dry Red Chilly - 25
Vinegar - 2 tsp
Oil - 13 ml
Water - As reqd

Method:

  • Boil water in a pan.
  • Once it starts to bubble add in chilly and vinegar.
  • Cook in low flame for 5-6 mins.
  • Drain the water and blend the chillies to fine paste.
  • Heat oil in pan and add grinded paste.
  • Cook in low flame for 10 mins.
  • That is till oil oozes out.
  • Let it cool and store in airtight container.
  • Can use in recipes of your choice.


Godhumai Rava Payasam

Ingredients:

Godhumai Rava - 1/2 cup
Water - 1 1/2 cup
Jaggery - 1 cup
Milk - 1 cup
Coconut Milk - 1/3 cup
Cashews - 6 (fine chop)
Raisins - 6
Coconut Pieces - Little (fine chop)
Elaichi powder - a pinch
Ghee - As reqd

Method:

  • Dry roast rava and transfer to a bowl.
  • Add water and pressure cook for 4-5 whistles and set aside.
  • Now to a pan add in ghee and roast cashews and raisins and set aside.
  • Again add ghee and add coconut pieces and fry till coconut changes to mild brown color.
  • Now to the same pan add cooked rava and jaggery and mix well.
  • Cook in low flame.
  • Once they are binded well, add in milk and cook in low flame for 6-8 mins.
  • Add in elaichi powder and coconut milk and mix it.
  • Add ghee and mix well.
  • Let it boil for few seconds.

Transfer to serving bowl and add fried cashews, raisins and coconut pieces.

Kurkure

Ingredients:

Poha - 50 g
Besan Flour - 20 g
Corn Flour - 20 g
Salt  - 1/4 tsp
Water - 85 ml
Chaat Masala - 3/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Oil - 2 tbsp  + for frying

Method:

  • Blend poha to a fine powder.
  • Add in besan flour and mix well.
  • Heat a pan and add water to it.
  • Add in salt and mix well.
  • When it starts to bubble turn off range.
  • Add in the fllour and mix well.
  • It will be a like a sticky dough.
  • Let it sit for 5-6 mins.
  • Tranfer it to bowl and add in corn flour.
  • Mix it well with spoon.
  • Add oil and make a soft dough.
  • Grease your hand with oil.
  • Pinch a small size ball and shape it with fingers.
  • Now heat oil in pan.
  • Fry these kurkure in medium flame.
  • Takes app 4 mins, fry them and set aside.
  • Add in chaat masala and chilly powder and toss well.
  • Yields aroung 135 g of kurkure.
Note:

After adding kurkures you can cover the pan with lid and fry.

Pyaz Ki Kachori




Ingredients:

Dates Tamrind chutney - As reqd
Green Chutney - As reqd
Oil - To fry

Dough:

All purpose flour - 200 g
Ghee - 4 tbsp
Salt - 1 tsp
Water - 150 ml

Filling:

Cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Coriander seeds - 1/2 tbsp
Onion - 1 1/2 (fine chop)
Potato - 3 (boil & mash)
Besan flour - 1 tbsp
Amchur powder - 1 tsp
Kasoori Methi - 1 tsp
Green chilly sauce - 3/4 tbsp
Red chilly powder - 1/4 tsp
Kashmiri Chilly Powder - 1 tsp
Coriander powder - 1 tbsp
Black pepper powder - 1/2 tsp
Sugar - 1/2 tsp

Method:
  • In a bowl add items under dough.
  • Make a soft dough and let is sit for 30 mins.
  • Boil potatoes and mash it and set aside.
  • In a blender add in coriander seeds, cumin seeds and fennel seeds.
  • Blend it coarse and set aside.
  • Heat oil in pan and add the blended mixture.
  • Add in green chilly sauce, ginger and garlic paste.
  • Saute this in low flame.
  • Add in fine chopped onion and saute for a while.
  • Add in chilly powder, coriander powder, black pepper powder and amchur powder.
  • Add in salt and besan flour and mix well.
  • Add in sugar and mix well.
  • Add in mashed potatoes and mix well.
  • Add in kasoori methi and mix well.
  • Trasnfer to plate and let it cool.
  • Make small balls and set aside.
  • Take the dough and make small balls out of it.
  • Now flatten a ball and place the filling and seal it.
  • Roll it or press it thick.
  • Heat oil in pan and fry these in low flame till top turns mild brown.
  • Serve with green chutney and dates tamrind chutney.





Monday, 20 July 2020

Murukku #2 - With Leftover Rice



                                      

Ingredients:

Cooked Rice - 1 cup
Besan flour -1/4 cup
Rice flour - 1/2 cup
White sesame seeds - 1 tsp
Red chilly powder - 1/2 tsp
Hing - 1/8 tsp
Salt, Oil - As reqd

Method:

  • Add the cooked rice in blender and blend it.
  • Transfer this to bowl.
  • Add in besan flour, rice flour and salt.
  • Add in sesame seeds, chilly powder and hing.
  • Mix well and make a soft dough.
  • Place the star achu in idiyappam maker.
  • Grease it with oil and fill in the dough.
  • Heat oil in pan and make murrukku.


Mini Bites - Cinnamon Rolls (No Yeast)





Ingredients:

For Dough:

All purpose flour -  140 g
Baking soda - 1/2 tsp + a pinch
Curd - 100 g
Sugar - 1 tbsp
Unsalted butter - 40 g

Filling:
Unsalted butter - 1 1/2 tbsp
Brown sugar - 50 g
Cinnamon powder - 1/2 tbsp
Corn flour - 1/4 tbsp
Salt - a pinch

Glaze:
Powdered sugar - 50 g
Milk - 2 tbsp

Method:

  • In a bowl add in items under "for dough"
  • Mix well and make a soft dough.
  • Roll out and cut the edges.
  • Now spread butter all over.
  • In a bowl mix brown sugar, cinnamon powder, corn flour and salt.
  • Spread this filling all over the dough and gently dab it.
  • Now use a knife or pizza cutter and cut it into half and then thins strips.
  • Roll each strip and pinch the corner.
  • Refer pics.
  • Arrange this in a greased and lined baking tray.
  • Apply milk wash over the rolls.
  • Bake this in a preheated oven(OTG) at 180 °C at for 5-6 mins.
  • Now mix sugar and milk in a bowl.
  • Drizzle this over mini cinnamon rolls and serve hot.
  • Yields 26-28 rolls.


Kozhi Milagu Varuval

Ingredients:

Chicken - 150 g (boneless)
Onion - 1 (fine chop)
Garlic - 2
Ginger - small piece
Curry Leaves - 2 sprigs (fine chop)
Black pepper corns - 3/4 tbsp
Turmeric powder - 1 tsp
Salt, Oil, Water - As reqd

Method:

  • Clean and wash chicken pieces.
  • Add in water, turmeric powder and salt.
  • Pressure cook for 3 whistles.
  • Strain the water and set aside.
  • Heat oil in pan and add onion and saute for a while.
  • Add in crushed garlic and ginger and saute.
  • Cook in low flame.
  • Add in boiled and crushed chicken pieces.
  • Now add crushed pepper corns.
  • Mix well and cook in low flame for 4-5 mins.


Tomato Groundnut Chutney - Andhra Spl

Ingredients:

Tomato - 2
Groundnuts - 1 cup
Garlic - 2
Dry Red Chilly - 3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

  • Heat oil in pan and add in tomatoes.
  • Saute till it turns mushy.
  • Transfer to plate.
  • Now to the same pan add in oil and saute groundnut.
  • Transfer to plate.
  • Now add chilly and saute and transfer to plate.
  • Let it cool and add salt and blend it to fine paste.
  • Now heat oil in pan and add blended paste and saute.
  • Cook in low flame for 2 mins.
  • Transfer it to bowl.
  • Heat oil in pan and mustard seeds, urad dal.
  • Add in curry leaves and add this tempering to chutney.
  • Goes good with idly/dosa.

Burger Bun Pizza








For Topping

Burger Buns
Ingredients:

Burger buns - 4
Onion - 1 (small dices)
Capsicum - 1 (small dices)
Tomato - 1 (deseed & small dices)
Paneer - 50 g (small dices)
Dry Red Chilly - 3
Pizza sauce - 6 tbsp
Mayonise - 6 tbsp
Italian seasonin - 2 tbsp
Kashmiri Chilly powder - 1/4 ts
Turmeric powder - 1/4 tsp
Kasoori methi - 1 tsp
Oil - As reqd

Method:

  • Cut the burger buns into half and set aside.
  • Grate the cheese.
  • Boil water in a bowl and add dry red chilly.
  • Let it sit for 30 mins. 
  • After that time, cut them into small diamond pieces (refer pic).
  • I removed the seeds.
  • This acts as paprika substitute.
  • Heat little oil in pan and cook in low range.
  • Now add turmeric powder and chilly powder and mix well.
  • Add in kasoori methi and mix it.
  • Add in paneer cubes and toss and transfer to plate.
  • Now grease a baking tray and place two cut buns.
  • Bottom part of bun apply pizza sauce and spread cheese.
  • Then add paneer, onion and tomato dices.
  • Sprinkle italian seasoning.
  • Then on top part of bun spread mayonise.
  • Sprinkle italian seasoning.
  • Add in grated cheese.
  • Place the chilly pieces, capsicum and onion.
  • Bake this in a preheated oven (OTG) at 250°C for 6-7 mins or till cheese melts.
  • Now flip and place the top part of bun to bottom part.
  • Serve hot.




Friday, 17 July 2020

Mango Nannari Sarbath

Ingredients:

Mango - 1 (1 cup, chopped)
Nanari Syrup - 2 tbsp
Lime juice - 1/2 limes
Water - 250  ml

Method:

  • Peel the skin and chop mango.
  • Add it to blender and  add 1/2 cup water.
  • Now transfer this to bowl and add remaining water.
  • Add nanari syrup and lime juice and mix well.
  • Transfer this to serving glass and serve.
  • You can also add ice cubes while serving.

Murukku #1 - Instant Murukku

Ingredients:

Idiyappam flour - 150 g
Water - 250 ml
Salt - 3/4 tsp
Ghee - 2 tsp
White sesame seeds - 1 tsp
Red Chilly powder - 3/4 tsp
Hing - a pinch
Oil - To fry

Method:
  • Boil water in a pan.
  • Add in salt and ghee and mix well.
  • Add in idiyappam flour and turn off range.
  • Add in sesame seeds, chilly powder and hing.
  • Mix well with spatula and cover and set aside for 5 mins.
  • Once the heat is reduced, use your hands and mix the dough.
  • It will be a soft dough.
  • Now place the star achu (mould) in idiyappam maker.
  • Grease it with oil.
  • Fill the dough.
  • Squeeze the murukku shapes in a greased butter paper.
  • Heat oil in pan.
  • Drop in murukku and cook in low flame.
  • Flip and cook both side.
  • Once the sizziling sound settles transfer it to plate.
  • Store in an airtight container.
  • Yields 18-20 murukku.
Note:
  • While making murukku with idiyapam maker, if the dough breaks then collect the dough in a bowl.
  • Sprinkle little water and then proceed.



Chilly Flakes

Ingredients:

Dry red chilly - 25

Method:
  • Heat a pan and dry roast chillies.
  • Roast in low flame.
  • The color should not change to black.
  • After 4 mins, turn off range and try to break chilly.
  • If it breaks then it is correct state.
  • Break all the chillies and set aside for 2 mins.
  • Now trasnfer this to blender and use pulse mode and blend it.
  • Homemade chilly flakes ready.

ThanduKeerai Sambar

ThanduKeerai
Ingredients:

Thandu Keerai - Handful
Thoor dal - 1 cup
Onion - 1
Tomato - 1
Turmeric powder - 1 tsp
Hing - 1/8 tsp
Sambar thool - 1 tbsp
Tamrind -  small piece
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Salt, Oil, Water - As reqd

Method:
  • Wash the thandukeerai and remove the thick (naar) part
  • In a pan add dal and water.
  • Add in turmeric powder, hing and pressure cook or 5 whistles.
  • Soak tamrind in water.
  • Once done, strain the water and collect the dal.
  • Mash the dal and set aside.
  • Heat oil in pan and add mustard seeds, cumin seeds.
  • Add in curry leaves and thin sliced onions and saute.
  • Add in fine chopped tomatoes and cook till it turns mushy.
  • Add in the chopped thandukeerai and saute for a while.
  • Strain the tamrind pulp and add the tamrind water to pan.
  • Add in mashed dal, dal water and mix well.
  • Add in sambar thool, salt and mix well.
  • Cook in low flame for 4 mins.
  • Garnish with coriander leaves and serve hot with rice.



Veg Uthappam

Ingredients:

Paniayaram batter - As reqd

Method:

  • You can use the paniyaram batter.
  • Heat dosa tawa and drizzle oil.
  • Pour a laddle of batter and spread it thick.
  • Drizzle oil.
  • Flip and cook.
  • Serve hot with chutney or sambar.


Groundnut Corn Chaat

Ingredients:

Groundnut - 1 cup
Corn kernels - 1/4 cup
Onion - 1 (fine chop)
Tomato - 1 (deseed & fine chop)
Coriander Leaves - Little (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - a pinch
Red Chilly powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt, Water - As reqd

Method:

  • Add salt and pressure cook groundnuts.
  • Strain the water and set aside.
  • Boil water in pan and add corn kernels.
  • Let it boil for 3-4 mins.
  • Strain the water and set aside.
  • Now in a bowl add groundnuts and corn kernels.
  • Add in onion, tomato, spice powders.
  • Add in coriander leaves, lime juice and toss well.
  • Serve hot.

Veg Paniyaaram


Ingredients:

Raw rice - 1 cup 
Idly rice - 1 cup 
Urad dal - 1/4 cup
Avul/ poha - 1/4 cup
Fenugreek seeds - 1/2 tsp
Salt, Oil, Water - As reqd

For Paniyaaram:

Onion - 1 (fine chop)
Carrot - 2 (grate)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig (fine chop)

Method:

  • Soak rice, dal and fenugreek seeds in water for 3 hours.
  • Wash poha and soak for 15 mins in water.
  • Strain the water and blend add rice, dal, fenugreek seeds.
  • Add in salt, squeeze and add poha to grinder.
  • Add little water and blend it to a smooth batter.
  • Set aside to ferment min 6 hrs -8hrs.
  • To make paniyaram, heat oil in pan.
  • And add mustard seeds and cumin seeds.
  • Add in chopped curry leaves and onion and saute for a while.
  • Add in grated carrot and saute for a min.
  • Add this to batter and mix well.
  • Heat paniyaram pan and add oil in each case.
  • Fill in each case with batter and cook in low flame.
  • Serve hot with kaara chutney.
  • I used big cup (holds 180 g) for this.



Sweet Paniyaaram / Nei Appam

Ingredients:

Raw rice - 1 cup
Jaggery - 1 cup
Coconut - 4 tbsp
Elaichi powder - a pinch
Baking soda - 1/8 tsp
Salt - a pinch
Ghee - As reqd

Method:

  • Soak rice for 3 hours.
  • Strain water and grind it to a thick paste.
  • Now add jaggery to pan and add very little water like 1 tbsp or so.
  • Let jaggery melt.
  • Strain this to remove impurities.
  • Now add this to batter.
  • When you are ready to make appam, add coconut.
  • Add in salt, elaichi powder and baking soda.
  • Mix well and let is site for 2 mins.
  • Heat paniyaram kadai and add ghee in each case.
  • Pour batter in each case and cook in low flame.
  • Cook for 2 mins for each side.
  • Serve hot.


Thursday, 16 July 2020

Aval/Poha Vadai


Ingredients:

Aval - 1 cup
Rice flour - 2 tbsp
Rava - 1 tbsp
Green chilly - 2 (fine chop) or Green Chilly sauce - 1 tbsp
Onion - 1
Thick Curd - 1 tbsp
Hing - Little
Curry Leaves - 2 sprig (fine chop)
Salt, Oil, Water - As reqd

Method:
  • In a bowl add aval and add little water.
  • Soak for 2 -3 mins.
  • Then squeeze the water and take the aval/poha out.
  • Add this to a bowl and mash it with your hand.
  • Add in onion, chilly, rice flour, rava and salt.
  • Add in hing and curry leaves and mix well.
  • Add in curd and make the dough.
  • Now heat oil in pan.
  • Dip hands in water and make vada shapes and fry this in hot oil.
  • Cook in medium flame.
  • Serve hot with chutney or sambar of your choice.


Udupi Tomato Rasam

Ingredients:

Udupi Rasam Powder - 2 tbsp
Moong dal - 2 tbsp
Dal water - 1 cup
Tomato - 2 1/4
Green Chilly - 1 (slit & deseed)
Garlic - 3 (crush)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Corinader leaves - Little (fine chop)
Jaggery - small piece
Salt, Water - As reqd

Method:

  • Add water, turmeric powder and hing to dal and pressure cook.
  • While pressure cooking add in 2 tomatoes and pressure cook.
  • After pressure cooking, strain the water and collect in a bowl.
  • To this hot dal water add in udupi rasam powder and mix well.
  • Mash the dal and tomato and set aside.
  • Heat oil in pan and add mustard seeds, cumin seeds.
  • Add in curry leaves and green chilly.
  • Add in fine chopped 1/2 tomato.
  • Saute for a while in low flame.
  • Add in crushed garlic, dal water and mashed dal.
  • Add in mashed tomato and mix well.
  • Let it boil for 3-4 mins.
  • Add in jaggery piece and let it boil for 2 mins.
  • Transfer to serving bowl and add fine chopped coriander leaves.
  • Serve this with hot rice.


Udupi Rasam Powder


Ingredients:

Coriander seeds - 100 g
Cumin seeds - 30 g
Fenugreek seeds -15 g
Baigadi Chilly - 20-25
Curry Leaves - 20-25
Hing - 1 1/2 tsp
Oil - 5 tbsp

Method:

  • Heat oil in pan and once it is hot reduce the flame to medium
  • Add in coriander seeds and saute/ fry for 2 mins.
  • Now use a strainer and filter the oil and seeds.
  • Dap the strainer and transfer the seeds to plate.
  • Now add the oil back to pan.
  • Add in cumin seeds and saute for 45 secs.
  • Now use a strainer and filter the seeds.
  • Transfer the seeds to plate.
  • Now add oil again to pan.
  • Add in fenugreek seeds and saute a for a min.
  • Use a strainer and filter the seeds and add to plate.
  • Now add the oil in pan and fry chillies for a min and 30 secs.
  • Now use a strainer and filter the chilly and transfer it to plate.
  • Add a drop of oil to pan.
  • Add in curry leaves and hing and fry in low flame.
  • Transfer it to plate.
  • Let this cool.
  • Then blend it to fine powder.
  • Let it cool and store in an airtight container.


Gobi #65 - #2

Ingredients:

Cauliflower - 1 (small) / 250 g
Turmeric powder - 1/2 tsp
Onion - 1 (fine chop)
Garlic - 4 (fine chop)
Ginger - 1 inch piece (fine chop)
Green Chilly Sauce - 1 tbsp or Green Chilly - 2 (slit,deseed and fine chop)
Dry Red Chilly - 1 (break and deseed)
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig
Sugar - a pinch
Salt, Oil - As reqd

For Marination :
Dry Red Chilly  - 2
Kashmiri Red Chilly  - 1
Garlic - 4
Ginger - 1 inch piece
Besan flour - 4 tbsp
Rice flour - 2 tbsp
Corn flour - 1 tbsp
Kashmiri Chilly powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt - As reqd

Method:

  • In a bowl soak chilly (2 + 1) mentioned in "for marination" in hot water.
  • Soak it for 15 mins.
  • Strain water and add to blender.
  • To this add ginger and garlic as mentioned.
  • Blend this to a fine puree and set aside.
  • In a pan add water and turmeric powder and boil.
  • To this add in florets and let it boil for 3 mins.
  • Turn off range and over with lid for 5 mins.
  • Then strain the florets and transfer to a plate.
  • Now to this ad blended puree and mix well.
  • Let it sit for 5 mins.
  • Then add other ingredients  mentioned in "for marination".
  • Let it sit for 30 mins.
  • Now heat oil in pan and fry these florets and set aside.
  • Now in a pan add little oil.
  • Add in onion, garlic and ginger and saute for a while.
  • Cook in low flame.
  • Add in dry red chilly and sauce and mix well.
  • Now add the fried florets and toss well.
  • Finally add little pepper powder and mix well.
  • Transfer this to plate.
  • Heat little oil in pan and fry curry leaves and add to gobi.
  • Serve the gobi 65 with sauce.




Mixed Fruit Juice #1 - Apple & Orange

Ingredients:

Orange - 1
Apple - 1
Honey - 2 tsp or Sugar - 2 tsp
Water - As reqd

Method:

  • Squeeze the orange juice and set aside.
  • In a blender add the peeled and chopped apple, sugar.
  • To this add orange juice and blend it.
  • Add sugar to your taste while blending.
  • Transfer this to a serving glass.
Note:
You can add a tsp of lime juice for the extra punch.

Kaara Boondhi


Ingredients:

For Batter:
Kadali Maav - 1 cup
Rice flour - 1/4 cup
Chilly powder - 1 tsp
Hing - a pinch
Baking soda - a pinch
Salt, Water, Oil - As reqd

Others:
Groundnuts - 1/2 cup
Curry Leaves - 2 sprig
Salt -  As reqd
Hing - a pinch
Red Chilly powder - 1 tsp

Method:
  • In a bowl add dry ingredients under "For Batter".
  • Then add water little by little.
  • Make a semithick batter (refer pic).
  • Now heat oil in pan and use poondhi laddle or any laddle with small holes.
  • Cook in medium flame.
  • Now take a laddle of batter and spread in boondi laddle.
  • Once the sizzling sound reduces,take it off from oil.
  • Repeat the same with remaining batter.
  • Now spread the boondi in a plate.
  • To the same oil add groundnuts and fry for 2 mins and transfer to plate.
  • Turn off range and add curry leaves.
  • Transfer this to plate.
  • Now in a big bowl add boondi, groundnut and curry leaves.
  • Add little salt, hing and chilly powder and toss well.
  • Yummy boondhi ready.

Friday, 10 July 2020

Beetroot Pakoda


Ingredients:

Channa dal - 1 1/4 Cup
Dry red chilly - 5
Fennel seeds - 1 tsp
Curry Leaves - Little(fine chop)
Small Onion - 15-20 (fine chop)
Beetroot - 1 (grate)
Salt - Little

Method:
  • Soak dal,chilly and fennel seeds for 2 hours.
  • Grate the beetroot (small) and blend it in pulse mode and set aside.
  • Drain water and add salt and blend coarsely.
  • Add onions and curry leaves and mix well.
  • Add in beetroot (like 3/4 cup) and mix well.
  • Add a tsp of ghee and mix well.
  • Heat oil in pan to fry these.
  • Add in batter by hand and fry them in low flame.
  • Yummy pakodas ready.

Monday, 6 July 2020

Kaara Chutney #4

Ingredients:

Onion  - 2
Tomato - 2
Garlic - 6
Dry Red Chilly - 6
Kashmiri Red Chilly - 2 (optional)
Tamrind - small piece
Jaggery - Little
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Curry Leaves - a sprig
Nalennai - 4 tbsp
Salt - As reqd

Method:

  • Heat oil in pan, add in onions, tomato, garlic.
  • Add in tamrind piece, jaggery piece, dry red chilly.
  • Pressure cook for 3 whistles.
  • Then let it cool and add salt and blend to a fine paste.
  • Add very little water.
  • Heat oil in pan and add mustard seeds, cumin seeds.
  • Add in urad dal and curry leaves.
  • Add this to chutney.

Note:
Tempering is optional

Wednesday, 1 July 2020

Corn Salsa

Ingredients:

Corn - 1 Cup
Onion - 1 (fine chop)
Tomato - 1 (Deseed & Fine chop)
Green Capsicum - 1/2 (fine chop)
Cumin powder - 1 tsp
Kashmiri Chilly powder - 1 tsp
Black pepper powder - 1/4 tsp
Coriander Leaves - Little (fine chop)
Lime juice - 1/2 limes
Olive Oil - 1 tsp
Salt - As reqd
Sugar - a pinch

Method:

  • Boil corn kernels and set aside.
  • In  bowl add fine chopped onion, tomato, capsicum.
  • Add in coriander leaves, boiled corn kernels.
  • Add in cumin powder, chilly powder and pepper powder.
  • Add in salt and sugar.
  • Add in olive oil and mix well.
  • Now add lime juice and toss it.
  • Let it sit for 15-20 mins.
  • Then serve this yummy snack.


Fruit Custard

Ingredients:

Milk - 500 ml
Custard powder - 2 tbsp (vanilla flavour)
Sugar - 1/2 cup
Banana - 1
Apple - 1
Mango - 1/2
Pomegrante - 3 tbsp
Pistachios - 8-9 (fine chop)

Method:

  • Boil milk and take 1/4 cup of this.
  • To this add custard powder and mix well, lump free.
  • Now again add the rest of the milk to pan.
  • Add sugar and mix well.
  • Boil this in low flame.
  • Add in custard milk and whisk well.
  • The milk will become semi thick.
  • Transfer to the bowl and let it cool.
  • Refrigerate till serving.
  • Before serving whisk well.
  • Add the chopped fruits of your choice and serve chill.


Onion Mint Bonda

Ingredients:

Besan flour - 1/2 cup
Rice flour  - 2 tbsp
Rava - 1/2 tbsp
Onion  -1 1/2 (fine chop)
Green Chilly Sauce - 1/2 tbsp
Chilly powder - a pinch
Curry Leaves - Little (fine chop)
Mint Leaves - handful (fine chop)
Ginger - Small piece (fine chop)
Hing - a pinch
Baking soda - a pinch
Hot oil - 1 tbsp
Salt, Oil, Water - As reqd

Method:

  • In a bowl add besan flour, rice flour and rava.
  • Add salt and mix well.
  • Add in sauce, chilly powder, hing.
  • Add in onion, ginger, mint leaves and curry leaves.
  • Mix this well.
  • Add hot oil to this and mix with spatula.
  • Now add water little by little and make a semi-thick batter.
  • Add in baking soda and mix well.
  • Heat oil in pan and make small bondas and add to oil.
  • Cook in low flame.
  • Deep fry these and serve hot with chutney.