Milagu Vadai / Anjaneyar Vadai / மிளகு வடை

Ingredients

Black urad dal           ; 1 cup
Black pepper             : 1 tbsp
Rice flour                  : 1 tbsp
Asafoetida                 : a pinch
Salt                            : to taste
Oil
Curry leaves

Method

Wash ans soak the urad dal for 1 hour.
Drain the water & take  the dal in a mixie jar, grind it with salt to a coarse paste without adding water.
Lastly add the black pepper and just give a pulse.
Remove from jar,transfer it to a bowl,add rice flour,curry leaves, asafoetida and mix everything well.
Heat oil in kadai.
Take a aluminum foil sheet / plastic sheet ,grease it with oil.
Take a lemon size ball of the batter,press to a thin vadai.

Make a small hole in the middle.
Fry in the hot oil till golden brown.
Enjoy... 

Chinna vengayam Poondu vatha kuzhambu / Poondu Kuzhambu

Ingredients 

Tamarind            ; 1 lemon size
Shallots / chinna vengayam   ; 1/4 cup ( peeled)
Garlic                                     : 10 nos ( peeled)
Sambar powder                      ; 1 1/2 tbsps
Jaggery                                   : 1/2 tsp
Gingelly oil                            : 2 tbsps
Salt
Curry leaves
Asafoetida
Mustard seeds
Fenugreek seeds

Method 

Soak tamarind in water for 1/2 an hour and extract 2 cups juice.
Heat oil in kadai,temper with mustard seeds fenugreek seeds and curry leaves.
Add onion,garlic and fry for sometime.
Add tamarind water,sambar powder,salt,asafoetida,jaggery ,stir well and bring to boil on medium flame.
Cook till it thickens and oil separates. 

Serve hot with rice and potato fry.

Enjoy.

.

Unnakkaya / Banana rolls Recipe - Kerala Special

Ingredients

Banana   : 2 (  Nenthra pazham)
Greated coconut   : 4 tbsps
Cashewnuts          : 2 tbsps
Cardamom powder   : 1/4 tsp
Sugar                        : 2 tbsps 
Ghee                         : 1 tsp
Oil

Method

Cook the bananas in pressure cooker and mash it well.
Heat ghee ,fry cashewnuts,coconut.
Add sugar, cardamom powder and mix well.
Remove from fire and let it cool.
Apply some oil in your palm, Divide the mashed banana , spread it ,press a little in center. 
Take a tbsp of  coconut mixture , place it in the banana spread,, roll it and join the edges.
Heat oil and deep fry on low flame till they become golden colour.
Enjoy..

Strawberry Banana Icecream - Simple 3 ingredient icecream recipe

Ingredients

Banana    : 4
Strawberries   : 10
Honey             : 2tbsps

Method

Blend bananas,strawberries,honey until smooth .
Transfer to a freezer container and freeze until solid.
Takeout after 1 hour and blend again  till smooth and creamy and freeze it. 
Repeat for about 2 to 3 times.
Enjoy creamy and fresh banana strawberry ice cream.

Neer More / Neer Mor recipe ( Spiced Buttermilk)

Ingredients

Curd / yogurt            : 1 cup
Water                         : 4 cups
Green chilly               : 1 
Grated ginger             : 1 pinch
Curry leaves               : 1 spring
Coriander leavs          : 1 tbsp chopped 
Asafoetida                  : a pinch
Salt

Method

Grind green chilly,ginger,coriander leaves with little water and filter it. 
Chop the curry leaves.
Beat the curd smoothly with salt and add all the ingredients including filtered mixture.
Mix everything well.
Serve chilled.
Enjoy. 

Sabudana Vada recipe / ஜவ்வரிசி வடை

Ingredients

Sabudana  : 1/2 cup
Potatoes     : 2 boiled 

Greated carrot  : 1/4 cup (optional)

Peanuts      : 1/4 cup

Green chillies : 2

Cumin powder  : 1/4 tsp

Amchoor powder   : 1/4 tsp 

Grated ginger        : 1/2 tsp

Coriander leaves      

Curry leaves

Salt 

Oil

Method

Wash and soak sabudana in water for 2 hours.

Drain the water .

Powder the peanuts coarsely.

Mash boiled potatoes in a large bowl.

Add drained sabudana, peanut,chopped green chillies,grated carrot,cumin powder,amchoor powder,ginger,curry leaves,coriander leaves,salt and mix thoroughly.

Divide into 8  lemon sized balls and flatten them.

Heat oil in a pan and deep fry till golden brown.

Serve hot.

Enjoy.

How to make Cone dosa / Homemade Ghee roast

Ingredients

Dosa Batter              : 1 cup
Oil /Ghee 

Method

Heat a dosa tawa , make thin dosa and cook on low flame.
Sprinkle ghee/ oil around it.
Using back of a flat spatula, cut the dosa from the center to one corner and carefully roll it. 

Then roll the dosa like a cone as shown in the picture  .

Serve hot with Chutney & Sambar...

Thattai Payir Kuzhambu / Karamani Kuzhambu

Ingredients

 Karamani / Thattai payir           : 1 cup
Small onions                           : 1/2 cup
Tomato                                       : 3 nos
Grated coconut                           : 2 tbsps
Sambar powder                           : 2 1/2 tsps
Refined oil / Gingelly oil             : 1 1/2 tsp
Mustard seeds                               : 1/2 ysp
Fenugreek seeds                            : 1/4 tsp
Salt
Curry leaves
Asafoetida 

Method

Wash & soak karamani for 2 hours in hot water.
Pressure cook it with little salt for 3 whistles.
Grind coconut to a smooth paste and keep it ready.
Heat oil in a pan, add mustard seeds,fenugrek  seeds,curry leaves. 

when mustard seeds splutter, add onion and fry.

Add chopped tomatoes, turmeric powder, sambar powder and fry.

Now add the black eyed bean / Karamani,salt,asafoetida,coconut paste and mix. 

Add 1/2 cup water and let it boil for 5 minutes on low flame.

Switch off the flame and serve with hot rice.

Enjoy..

Ginger Cardamom Tea

Ingredients

Milk                  : 2 cups
Tea powder       : 2 tsp
Sugar                 : 1 tsp
Cardamom         : 2 
Ginger                : 1 tsp

Method

Boil milk and add the crushed ginger, crushed cardamom,sugar,tea powder .
Let it boil for 5 minutes on medium flame. 
Once you get the required colour  switch off the flame.
Filter it and serve hot.
Enjoy

Aloo Tuk / Sindhi Aloo Tuk recipe / Double fried Crispy Potatoes

Ingredients

Potato   : 3 nos
Chilli powder      ; 1/2 tsp
Jeera powder       : 1/2 tsp 
Turmeric powder   : a pinch
Salt  - to taste
Oil   - to deep fry

Method

Heat oil in kadai.
Wash and peep the potatoes & cut them in slightly thick rounds.
Deep fry the potatoes in hot oil.
Take a bowl and add turmeric powder, salt,chilly powder,jeera powder and mix well.
Remove the potatoes from the oil and drain on a paper napkin and let it cool .

Slightly Press the potatoes with the back of a spoon.

Heat oil again and fry the  potatoes till crisp and golden .

Place the potatoes in a bowl,sprinkle the masala mixture and gently toss.

Serve immediately.

Enjoy....  

Garlic Dal

Ingredients

Moong dal         : 1/2 cup
Tur dal               : 2 tbsps
Green chillies     :2 nos
Garlic                 : 5 
Onion                 :1
Frozen Green peas    : 2 tbsps ( optional)
Cumin seeds            : 1 1/2 tsps
Turmeric powder     : 1/4 tsp
Ghee                        ; 1 tbsp
Salt
Curry leaves
Coriander leaves

Method

Wash and pressure cook the dals with turmeric powder for 3 whistles.
Chop the onion ,green chillies.garlic.
Heat ghee in a pan,add cumin seeds.
Once cumin seeds crackle,add green chillies,onion,chopped garlic,curry leaves,green peas and fry.
Let the peas cook for few minutes.
Now add the cooked dal,salt and let it boil on low flame for few minutes.
Switch off the flame and serve with chapathis.
Enjoy..

Jalebi - 550th Post

Yayyyy.. This is my 550th Post.. Feeling very very happy  & i Thank Everyone for all the Support..  

Ingredients

Maida / All Purpose Flour   :  2 cups
Rice flour                             : 1 1/2 tbsp
Baking soda                         : a pinch
Thick  Curd                          :  2 tbsp 

Salt                                       : 1/4 pinch

Oil for frying

Mixed nuts

For sugar syrup 

Sugar                             : 3 cups
Water                             : 3 cups 

Yellow food colour        : 1/2 pinch 

Method

In a bowl, combine the rice flour, Maida, salt,curd and baking soda.

Pour water and whisk well until smooth. 

Cover the bowl and leave the batter to ferment for 12 hours or overnight.

Making the sugar syrup

Add sugar,water,yellow  food colour to a pan and bring to a boil on low flame.

Cook the syrup until it reaches the single thread stage.

Remove from heat and keep aside.

Cooking the Jalebi

Heat oil in a heavy bottomed pan.

Mix the batter and pour it into a squeeze bottle .

Squeeze the batter into the hot oil. ( draw circles)

Deep fry on medium flame until crisp.

Dip them in sugar syrup for 5 to 7 minutes.

Take them out from the syrup.

Garnish with mixed nuts and saffron and serve.

Enjoy.

Carrot Raita

Ingredients

Grated carrot         : 1/4 cup
Homemade curd    : 1/2 cup ( Recipe here )
Sugar                     : 1/2 tsp
Salt                        : 1/4 tsp

Method

Whisk the curd.
Add the sugar ,salt to it and whisk again
Add the grated carrot and mix.
Carrot raita is ready .
Serve with any pulao or biryani.

Vegetable Stew - Side dish for Appam / Idiyappam

Ingredients

Carrot               : 1
Green peas       ; 1/4 cup
Beans               : 5 nos 
Boiled Potato    : 1
Onion                : 2
Grated ginger    : 1/4 tsp
Green chillies     : 3 nos
Coconut milk      : 2 cups
Curry leaves        : 1 tbsps
Salt
Coconut oil         : 2 tsp

Method

Chop the onion lengthwise.
Wash & chop the vegetables and microwave it for 3 minutes with little salt.
Heat 2 tsp oil in a kadai, add the grated ginger ,curry leaves and fry.
Add the chopped onion and chopped green chilly  and fry till onion turns translucent.
Now add the cooked vegetables,salt and mix and let it cook for few minutes.
Finally add the coconut milk,reduce the flame,cook for 2 minutes and remove from flame.
Serve hot with Appam / Idiyappam.
Enjoy..