Friday, March 20, 2015

RIBBON PAKODA- NADA PAKODA

RIBBON PAKODA- NADA PAKODA
Ribbon pakoda is one of the best snack recipe. Normally its the one of the important dish of diwali recipes and my daughters favourite recipe.It is a best tea time snack as well.This is one of the spicy,crisp and easy to make Recipe.Instead of chilli powder, we can add ground pepper powder as well.

Ingredients

Gram flour/Besan- 1 cup
Rice flour-2 cups
Red chilli powder-2 tsp
Salt-to taste
Butter-1tbsp (room temp)
Hing-1/4tsp
Oil- for frying

Method

Take a bowl add rice flour,besan, redchillipowder, salt,hing,butter & mix well.
Add  water & make a soft dough.
Heat oil in a pan  & Take a murukku maker which is specialised equipment just for varieties of murukku. Place the dough in the bottom of the maker & squeeze by applying pressure from he top. Rotate by giving pressure to make it different shapes.
Allow to cook both sides.Keep this pakodas on air tight container.

Tuesday, March 17, 2015

PARUPPU VADAI FOR NEIVEDHAMS ( NO ONION NO GARLIC RECIPE)

PARUPPU VADAI  FOR NEIVEDHAMS ( NO ONION NO GARLIC RECIPE)
Paruppu  Vadai is famous lentil based fried appetizer.This vadai is only made during special auspicious occasions.. Normally Neivedhyam dishes doesn't have onions or garlic  . Alternatively we can equally made with tuvar dal as well. By adding coconut we can get different taste.

Ingredients

Channa dal-1 cup
Tuvar Dal-1/2 cup
Red chillies-2 no (Acc to taste)
Ginger-2 tsp
Curry leaves-1 sprig
Salt- to taste
Grated coconut-2 tbsp
Hing-a pinch
Oil- for frying

Method

Soak the dals min one hour & grind with red chillies, ginger,curry leaves,salt to a course paste.
Add hing, grated coconut & mix well.
Heat the oil for deep frying.Take a vadai flour & flatten it on hand or cover & deep fry it in hot oil.
Serve hot.

Sunday, March 15, 2015

NELLIKKAI URUKAI- GOOSEBERRY PICKLE-AMLA ACHAR- நெல்லிக்காய் ஊறுகாய்


NELLIKKAI URUKAI- GOOSEBERRY PICKLE-AMLA  ACHAR- நெல்லிக்காய் ஊறுகாய்
Nellikkai pickle is my favorite pickle. Normally My grandma used to make neer nellikkai(soaked gooseberries) and use the same soaked gooseberry to make this pickle. This is very best combination for curd rice. I always used to make mango pickle and Tomato garlic pickle. I have never made this for a while. Once when i called my mom, she told me the recipe. It came out really well & tasty.

Ingredients

Gooseberry-10 nos
Red chilli powder-2 tsp (acc to taste)
Fenugreek seed powder-1 tsp (roasted & ground)
Salt- to taste
Asafoetida- a pinch
Sesame oil-2 tbsp
Mustard seed-1 tsp

Method

Boil the goosebeery & remove the seed and keep it aside.
Add the chilli powder,fenugreek powder,salt,asafoetida to the goose berry.(dont mix it all becaz we need to add hot oil on top)
Heat the sesame oil, add mustard seed & allow to temper.
Add to the pickle & mix it well.Serve with Curd rice.

Wednesday, January 7, 2015

CAPSICUM SAMBAR -BELL PEPPER SAMBAR- குடமிளகாய் சாம்பார்

CAPSICUM SAMBAR -BELL PEPPER SAMBAR- குடமிளகாய் சாம்பார்
Capsicum sambar is my favorite sambar. It is a normal sambar & but the flavor is really nice.I always used to make this sambar only in green capsicum as i feel green capsicum is more flavorful than other colored capsicum.

Ingredients

Green Capsicum-1 no
Tomato- 1 no
Onion-1 no
Tamarind-small lemon size
Sambar powder-2 tbsp (Acc to taste)
Mustard seed-1 tsp
Fenugreek seed-1 isp
Channa dal-1 tsp
Cooked Tuvar dal-1 cup
Salt- to taste
Cilantro- 1 tbsp
Oil-1 tbsp

Method

Heat oil in a pan, add mustard seed, urad dal, channa dal & allow to temper.
Add diced onion,tomato, capsicum & sauté
Soak the tamarind  in water & squeeze the juice from it around  three cups. & add the tamarind juice to the kadai.
Add sambar powder,salt & allow to boil until all vegetables cooked properly.
Add cooked tuvar dal & allow to boil.
Garnish with coriander leaves.

Tuesday, January 6, 2015

POTATO PODIMAS RECIPE

POTATO PODIMAS RECIPE
Potato Podimas  is mashed potatoes tempered with spices & lemon Juice. It is little different from the regular potato curry . In this recipe neither chilli powder nor sambar powder is used to flavour.

Ingredients

Potato-500gms
G.chilles-3 no (chopped)
Ginger-1 tsp(chopped)
Curry leaves-1 sprig
Oil-1 tbsp
Mustard seed-1 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Coconut-1/2 cup (grated)
Asafoetida-a pinch
Lemon - 1/2 

Method

Boil the potatoes & make it cool & deskin & mash it roughly.
Heat oil in a pan, mustard seed, urad dal,channa dal & allow to temper.
Add chopped green chillies,curry leaves,ginger & sauté
Add bolied potatoes ,salt & mix well.
Add grated coconut, lemon juice & mix well.
Serve hot with sambar & Rasam.

Monday, January 5, 2015

RED PEPPER CHUTNEY- RED CAPSICUM CHUTNEY-சிகப்பு குடமிளகாய் சட்னி

RED PEPPER CHUTNEY- RED CAPSICUM CHUTNEY-சிகப்பு குடமிளகாய் சட்னி
Red Capsicum Chutney | Red bell pepper Chutney | சிகப்பு குடமிளகாய் சட்னி  is a simple and tasty chutney.  If you bored of regular coconut chutney or tomato onion chutney then try this chutney.

Ingredients

Onion-1 no (sliced)
Tomato-1 no(chopped)
Red pepper/capsicum-1 no (chopped)
Whole red chillies-2 no( acc to taste)
Urad dal-2 tsp
Oil-1 tbsp + 2 tsp
Musrard seed-1 tsp
Curry leaves- 1 sprig

Method

Heat oil in a pan, add urad dal, red chillies & roast it.
Add sliced onion, chopped tomato & capsicum. Saute until soft.
Make it cool & blend it to a smooth paste.
Heat 2 tsp oil in a small pan, add mustard seed, little bit urad dal , curry leaves & allow to temper & add to the chutney.

Sunday, January 4, 2015

VAZHAIKKAI CURRY - PLANTAIN CURRY -2



VAZHAIKKAI CURRY - PLANTAIN CURRY
Vazhaikkai poriyal or curry | Raw plantain curry is goes well with Rasam, Sambar along with hot rice.This is traditional Brahmin dish. I already posted vazhakkai curry using with sambar power.

Ingredients

Raw Plantain-3 nos
Mustard seed-1/2 tsp
Urad dal-1 tsp
Oil-1 tbsp
Gosthu powder-1 tbsp
Grated coconut-2 tsp
Salt- to taste
Turmeric-a pinch

Method

De skin the plantain & cut into small pieces & soak in the water.
Heat oil in a pan,add mustard seed, urad dal  & allow to temper. Add diced plantain.
Add turmeric powder,gosthu powder,salt & allow to cook until done.
Finish with coconut. Serve with hot rice ,sambar or kuzhambu.

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