Cabbage Vadai

   This Vadai has been tried by me a few times and it is really very tasty. It is an alternate to the onion Paruppu Vadai. Pattani Paruppu also known as Split Peas Dhal is always used by me for crunchy Paruppu Vadais and Adais. Onion, Garlic and Sombu are optional and not used on the days of Pooja.

Ingredients:

Pattani Paruppu / Kadalai Paruppu    1 cup

Finely chopped Cabbage 1/2 cup

Onion (optional )   1  

Sombu (optional )   1 tsp.

Garlic   6 pods

Green Chilly  2 

Red Chilly  2 

Ginger 1 small piece

Salt, Oil, Hing

Method;

Soak the Dhal for 1 hour and grind coarsely adding very little water, chilly, Ginger and salt.

Finely chop the onion, if used. Mix the ground Dhal, finely chopped Cabbage, Onion, Curry leaves, Coriander leaves, hing and 1 tbsp. of hot oil.

Make into small balls, flatten and drop the Vadais in the hot oil, flip and remove from the oil once the bubbles disappear. 30 hot, crunchy and tasty Vadais can be easily prepared in 3 batches very easily and quickly.

Preparation Time  30 minutes.

Vattayappam

                 Vattayappam is one of the delicacies of Kerala, prepared with rice, coconut and jaggery or sugar. It is oil free as it is steamed and easy to make but the taste is really good.

                                               

Ingredients :

Raw Rice    1 cup

Grated coconut 1 cup

Sugar / powdered Jaggery 0.5 cup

Ghee, Coconut Oil, cardamom Powder, cooking Soda

Method:

Soak the rice for 2 hours and grind to a fine paste with the coconut and the water, required for grinding. Add the sugar or jaggery power.

After grinding to a fine paste, transfer to a vessel and adjust the consistency to that of Dosa batter. Let it ferment for 5 to 6 hours. Yeast can be added for quicker fermentation within 2 to 3 hours.

After the batter has fermented well, add cardamom powder, a pinch of cooking soda and mix gently. Grease a tray or plate which could fit into your Idly vessel or steamer conveniently.

Pour the batter only up to half of the vessel with space for the batter to expand after steaming. Steam it an Idli vessel or steamer.

After 10 to 12 minutes, check, if the Vattayappam is cooked by inserting a stick. If done, remove from the steamer and allow to cool for 5 minutes.

Gently using a knife along the sides of the cooked Vattayappam, free from the vessel and turn it upside down on a plate. Cut into desired shapes. Jaggery tastes better than sugar. Now the tasty Vattayappam with an aroma of coconut and Jaggery is ready. 

   

Maida Biscuit

             Earlier this Maida Biscuit was one of the components of the snack, Mixture prepared by me. Later, may be due to the time constraint, this Biscuit was skipped.

             Now this is prepared by me now and then as a separate snack item. It is very easy to make and the taste is wonderful. These biscuits can be prepared either with Maida or Wheat Flour. But, it is better to use only Maida to get soft biscuits.

                                                                Maida Biscuits

Ingredients:

Maida / Wheat flour  1 cup.

Sugar  1/4 cup.            

Butter/ Ghee 2 tbsp.

Oil, Cardamom Powder,

Method:

Powder the sugar. Mix the powdered sugar, flour, butter and half teaspoon of Cardamom powder. Add water little by little and make a dough as done for Chappathi. Let it rest for 30 minutes.

Make the dough into 2 balls. Roll as done for Chappathi with a rolling pin for a thickness of 0.5 centimeter, Cut into small square or diamond shaped pieces. Heat the oil and fry in reduced flame though it takes some extra time, This is very important. Otherwise the biscuits may turn deep brown. Repeat with the other ball of dough. If done patiently, we can get crispy golden colour biscuits. Initially the biscuits may be soft but in 2 or 3 hours, they will become crispy.

Time taken  30 minutes

Finished product 250 grams.

Pottukadalai Murukku

    Pottukadalai Murukkus...…. very yummy....crispy.. With so many years of experience in cooking and having tried some recipes with Idiappam Flour, it is still a big surprise to me that the Idiappam Flour can make the Murukkus so crispy and white in color without adding butter or ghee. Ghee or butter can be used for enhanced taste. 

Ingredients:

Idiappam Flour   2 cups

Pottukadali    1/2  cup

Cummin / Zeeragam   2 tsp.

Oil, Salt, Hing

Method:

Powder the Pottukadalai . Sieve the flours and mix all the ingredients except oil, well. Boil 3 cups of water. After the water starts boiling, add slowly to the the flour and make a dough, not rigid nor very loose. This may roughly require 3 cups of boiling water. It may vary according to the texture of the rice flour. Add 2 tbsp. of hot oil. Mix well.

Using the Murukku mould with the 3 or 5 holed disc, press into the hot oil, 3 to 5 Murukkus, depending on the size of the Kadai. When half cooked, flip to the other side. Remove from the oil once the bubbles disappear .Repeat till the dough gets over. 

Very important that only Idiappam Flour and boiling water should be used for crispy, tasty and white Murukkus. If only ordinary flour is at home, it can be dry roasted and used.

Repreparation Time: 10 minutes 

Preparation    40 minutes

Finished product   500 grams

Thattai

             Thattai is a very common evening snack item. No idea as to why this recipe has not been by posted me. Well and good that, now there is an easy version, which is also very tasty and crispy.

Thattai

Ingredients:

Idiappam Rice flour 1 cup.
Pottukadalai Flour 1 tbsp.
Urad  Dhal Flour   1tbsp.
Channa Dhal 2 tbsp.
Zeeragam / Black or White Sesame  1 tsp.
Garlic   10 pods
Chilly Powder 0.5 tsp.
Hing,  Salt, Curry Leaves, Oil to fry.


Method:



Soak the Channa Dhal for an hour. 

If Idiappam flour is not available at home, slightly dry roast the ordinary home made or store bought rice flour. Similarly if Urad Dhal flour or Pottukadalai Flour is out of stock, slightly dry roast the Urad Dhal. Powder the Urad Dhal and the Pottukadalai separately in a small mixer jar. Sieve all the three flours and mix well with the salt.

Drain the water from the soaked Channa Dhal and using the whipper button, break them a little in the small mixer jar. Add with the flours. Grind the Garlic pods in the same jar and add.

Add the Curry Leaves, Hing, Chilly Powder and 1 tbsp. of hot oil. Mix well. Add water and knead into a dough, not very hard and not very loose. Make into small balls.

Take 2 plastic sheets of 12 x 10 inches. Smear with oil. Place 6 or 7 balls with space for expanding, when pressed. Cover with another oil smeared sheet. Press using a flat bottomed bowl, preferably, a coffee dhabara. 

Heat oil moderately, remove the Thattais gently from the sheet and drop in the oil. Flip to the other side. Remove from the oil once the bubbles disappear. The frying will be over in 4 or 5 batches. Now the very crispy Thattais are ready.

Preparation Time 10 minutes.
Frying Time   25 Minutes.
Finished Product   25 Thattais

Kadalai Mavu Murukku

          This is again a very easy version of Murukku. Two varieties of Murukku, I uesd to prepare. First one using, dried rice flour and Urad Dhal flour. The Urad Dhal Murukku has a unique flavour and this is very much relished by some of my friends, hailing from our hometown, Tirunelveli, may be termed even as biased. The other variety was known to me after we started living in Coimbatore. Here the people make Murukkus by grinding the Idli Rice in a wet grinder and mixing it with pottukadali powder. This has a very good taste where as the Urad Dhal Murukku has an aroma. Anyway, both come handy for me.

      This Kadalai Mavu Murukku was tried by me some four months back; the Murukkus were very crispy and tasty. Just by taking 2 cups of rice flour and 1 cup of Beasn Flour, the work gets over in 30 minutes, No grinding, no powdering. Both flours are available across the counter, right from small shops.

                                                 Kadalai Mavu Murukku

Ingredients :

Rice Flour    2 cups
Besan Flour/ Kadalai Mavu  1 cup
Salt  1 tsp.
Hing, Cummin, Oil


Method :

1. Seive both the flours. Mix well. Add salt to taste, Hing and 1 tsp of Cummin and 2 tsp.    of hot oil. Mix well. Add water little by little and make a dough, neither very hard nor   loose.

2. Press the dough into the hot oil using a Murukku mould in round shapes in batches of      four of five depending upon the size of the Kadai. Flip to the other and remove from oil, once the bubbles disappear.

Thayir / Curd Vadai

                Thayir Vadai is a very delicious variety of Vadai.Whenever Uzhundha Vadai is prepared by me, I always reserve atleast four Vadais for soaking in the Curd as we always have curd in the fridge.Only Kara Boondhi may not be there.

               Similarly whenever mixture is made by me, I set aside 2 tablespoons of Kara Boondhi for Thayir Vadai or Boondhi Raitha.

            Two handfuls of Oma Podi is saved for Bhel Pori or any Chat item.

Thayir Vadais

Ingredients :

Uzhundha Vadais    5
Curd    1 cup.
Green Chilly   1
Ginger   1 small piece
Oil, Salt, Hing, Mustard.

For Garnishing :

Kara Boondhi  5 tbsp.
Coriander leaves.

Method :

1. If the Vadais are very cold, heat the oil,drop the Vadais in the oil for a minute and take from the oil.No need of flipping to the other side or waiting for the bubbles in the oil to disappear as it is already fried in the oil.

Most of the people advise the Vadais to be soaked in hot water for a minute, so that the oil comes out, the Vadais may absorb less curd and the Vadais may be soft.However soaked in hot water, only soft Vadais become soft after soaking in curd.

If the Vadais are hard, Thayir Vadais will also be hard.


2. Whisk the curd well.Season with Mustard, Hing and add to the curd after cooling for a minute.Grind the Chilly, Ginger and salt in a mixer.Mix with the curd well.


3. Soak the Vadais thirty minutes before serving.While serving, garnish with the Kara Boondhis and Coriander leaves.

The tasty Thayir Vadais are ready.

Easy Tamarind Aval

                    Tamarind Aval has already been posted by me. But this is an easy version, provided we have a stock of Pulikaichal.

                   If Onion is not used, it is a quick Neivedhium.

Tamarind Aval

Ingredients :

Thick Aval   1 cup
Onion ( optional)  1
Pulikaichal Paste
Oil

Method :

Boil 1/4 cup of water, mix 1 - 1.5 tsp. of Pulikaichal. Mix well. Just wash the Aval, drain the water, add.Stir well and simmer for 2 mins. Switch off.Even if there is little water, it gets absorbed and becomes scattered in 10 mins.

Those who like it to be fresh, can heat oil,add Hing and fresh Curry Leaves. No need of adding Mustard, Split Urad Dhal and Channa Dhal as Pulikaichal has all those things.

Lemon Aval / Poha

                  Lemon Aval /Poha is a very common item that suits all times, be it a breakfast, evening snack or night dinner.Deleting the onion, this also makes a good Neivedhium to be offered to the Gods. Only one clarification may people have, to the quality of Aval.

          Only thick Aval has to be used for this.

Lemon Aval

Ingredients :

Thick Aval    1 cup.
Onion   2
Green Chilly    2
Lemon Juice  1 tsp.
Grated coconut ( optional )  2 tbsp.
Salt, Turmeric Powder, Hing
Oil    2 tbsp.
Mustard,  Split Urad Dhal, Curry Leaves.


Method :

1. Rinse and soak the Aval in water for only 2 minutes.

2. Drain the water and transfer the soaked Aval over a sieve, press and let all 
    the water drain completely.

3. Heat oil, add Mustard, Urad Dhal and Curry leaves. After the Mustard 
   splutters, add Hing,Turmeric Powder,Salt, the sliced green chilly and the finely
   chopped onion.

4. Saute the onion till it turns brown.Then add the Aval and mix well. Stir on 
   medium flame for 2 minutes.Mix the lemon juice and switch off.Decorate with
   the roasted nuts of your desire.

Mint Masala Chappathi

Mint Masala Chappathi

   



                            Mint Masala Chappathis have nutritional value; hence good for health. This goes very well with any Raitha. 

To make 10 Chappathis :

Ingredients :

Wheat Flour   2 cups.
Finely chopped and cleaned Mint, Coriander leaves   2 cups.
Ginger   1 small piece
Garlic  4 pods
Green chilly   3 - 4
Salt
Ghee  2 tsp.
Oil.

Method :

1. Grind  Mint, Coriander, Chilly, Ginger, Garlic and salt with little water in a mixer.

2. Mix the green paste, Ghee, salt with the Wheat flour and knead into a dough as normally done for Chappathis.

3. Roll into Chappathis and roast on a Tawa.                  

Vazhaipoo / Banana Stem Vadai

                       Vazhaipoo Vadai is a very special , tasty and crispy Vadai of Tamil Nadu.Vazhaipoo also has a lot of medicinal properties.

               All the other ingredients and method are the same as Paruppu Vadai. Either Vadai Paruppu or Channa Dhal can be used.

                     Clean the Vazhaipoo and dip in the water mixed with little curd or butter milk to avoid changing into black colour. For 1 cup of Dhal, add 1 cup of Vazhaipoo. Though the the quantity of Dhal and Banana stem are the same 1: 1, the Dhal enlarges after soaking.All the other ingredients are the same.

                    After grinding the Dhal and the other ingredients, add the Banana stem in the end and grind for 2 or 3 minutes.There is no need of partly cooking the Banana stem before grinding as some people do because it gets cooked well in the oil as Vadais are deep fried in oil.

Vazhaipoo Vadai

Masala Idli Fry

             Masala Idli gives us a change from the regular Idli Uppuma.This can also be prepared when there are left over Idlis during a function.

Masala Idli Fry

Ingredients :

Idlis   10
Onion   1
Tomato   1
Grated / Finely chopped Carrot  1
Finely chopped Beans, Potatoes, Fresh / Frozen Peas
 ( all these veg. if available and preferred)             1 cup.
Ginger / Garlic Paste   1 tsp.
Chilly Powder   1 tsp.
Garam Masala Powder   1 tsp.
Salt, Oil, Coriander Leaves.

Method :

1. Cut the Idlis into 1 inch pieces and deep fry in the oil. This deep frying can also be avoided but the taste may be little less.

2. Heat 2 tbsp. of oil, sauté the finely chopped onions, Tomatoes and G. G. Paste. Then add the Chilly Powder and the Garam Masala Powder. Stir for a few minutes. 

3. Add the vegetables,salt and sauté till they get cooked.Little water can be added.

4. Finally add the Idli pieces and sauté for a few minutes.Decorate with the Coriander Leaves. The Masala Idli Fry is ready.

Aval Pakoda

       Aval Pakoda has a unique taste of being crunchy and soft at the same time.

           It is a wonderful starter and snack.

AVAL PAKODA

Ingredients :

Thin Aval  1 cup.
Curd    1 cup.
Grated carrot  1 cup.
Grated Suraikkai   1 cup
Channa Dhal Flour/ Kadalai Mavu   4 tbsp.
Chilly Powder   1 tsp.
Green Chilly  2
Hing, Salt, Oil

Method :

1. Wash the Aval and let it drain for 2 minutes. Mix with Curd and set aside for 30 minutes.

2. Slit the Green Chilly and mix all the ingredients well except oil.

3. Heat the oil, squeeze the Pakodas and deep fry.

 

Pori Uppuma

     Only  Bhel Puri and Pori Urundai come to our mind, using Pori.

          Today, I happened to see a cookery demo about Pori Uppuma. I tried at once as only common ingredients were required.

                Pori Uppuma was perfect. Later, discussing this with my daughter, she told me that this is common in Andhra and she had even relished this Uppuma in one of her friends' house. She is from Andhra and living away from our land, gives us more opportunities to move with a heterogeneous group.

Pori Uppuma

Ingredients :

Pori / Puffed Rice  2 cups.
Onion  1
Carrot 1
Beans 5
Peas   2 tbsp.
Cabbage ( optional)   1 small piece
Green chilly 1-2
Ginger  1 small piece
Pottu Kadalai Powder 2 tbsp.

For seasoning :
Oil  1 tbsp.
Mustard, Split Urad Dhal, Curry Leaves, Coriander Leaves

Method :

1. Finely chop the vegetables, Onion, Chilly and Ginger.

2. Soak the Pori in water for 2 mins. Squeeze  and drain the water.Mix with the Pottukadalai Powder.

3. Heat oil, add Mustard, Urad Dhal,Curry Leaves and later Chilly and ginger.
Then add the vegetables, salt and sauté till they get cooked.

4. Add the Pori, stir well and switch off after 2 mins. Decorate with the coriander Leaves. The simple, easy to prepare but tasty and healthy snacks for all ages is ready.

 

Masala Aval Fry

                      On any evening, with the snacks out of stack, this Aval Fry can be prepared in no time to be taken with the evening tea.

Masala Aval Fry

For 2 persons :

Ingredients :

Thin Aval   1 cup
Pottu Kadalai / Roasted Channa Dhal   2 tbsp.
Coconut Oil  2 tbsp.
Musatard  1/2 tsp.
Zeera   1/4 tsp.
Red Chillies   2
Hing,  Curry Leaves

Method :

1. Heat the oil, add Mustard, Zeera, broken chillies, Hing and Curry Leaves.

2. Then add the Pottukadalai and stir for 2-3 mins.

3. Then add the Aval, mix well and keep on stirring on medium flame for 3-4
    mins. till it becomes crisp. The Masala Aval is ready.

Onion Pakoda

         Onion Pakoda, what else can be the best combination with Coffee or Tea, on any day, hot or cold !

        In those with so many shops not so nearby, for a guest without prior notice, this Pakoda was very handy with the common ingredients at home.

Onion Pakoda

For 2- 3 persons :

Ingredients :

Channa Flour / Kadalai Mavu   1 cup
Onion  2
Green Chillies  3
Ginger 1 small piece
Rice Flour   2 tbsp.
Cooking Soda   1 pinch
Oil, Salt, Curry leaves

Method :

1. Mix the channa Flour, Rice Flour, Salt, Cooking Soda, finely chopped onion,
    Green Chillies, Ginger, Curry Leaves and 1 tbsp. of hot oil.

2. Add water little by little. Do not add much water as for Bajjis.Water must be
     enough to bind all the ingredients loosely.

3. Take the mixture in the hand and press between the fingers in hot oil.

4. Stir in between and when sizzling stops, remove from oil. Complete the
    whole mixture. The hot and tasty Pakodas are ready for munching with the
    coffee.

Vegetable Samosa

                          This recipe cannot be posted as it is long since, I prepared this Samosas. Now, with my mom's visit, I was resolute to make Samosas and hence this post.

Vegetable Samosa

To make 10 Samosas :

Ingredients :

Maida   1 cup.
Potatoes     3 medium size
Onion   1
Carrot   2
Peas ( Fresh or Frozen )     2 tbsp.
Garam Masala    1/2 tsp.
Chilly Powder   1/2 tsp
Salt, Oil for deep frying.

Method :

1. Make a dough by mixing Maida, water,salt, 1/2 tsp. of cooking soda and 1
    tbsp. of oil. Let it be firm and not very loose.Allow it to rest for half an hour.

2. Pressure cook the Potatoes. Slice the onion and grate the carrots.Peel the
    Potatoes and mash them with the salt.

3. Heat 1 tbsp. of oil, sauté the onion, Garam Masala, Chilliy Powder and then
    the grated carrot,salt. It is not necessary that the carrot must get well
    cooked as we are going to deep fry.Switch off. Add the mashed Potatoes
    and mix well.

4. Divide the Maida dough into 6 or 7 small balls. Press each ball into a round
    roti and cut that into 2 semi circles. Fill with the Masala and fold them like
    cone or a triangle. Seal the edges with water. This is very important orelse,
    the filling comes out while deep frying, spoiling the oil.

5. Make the entire dough into Samosas and deep fry in the oil. The hot samosas
    are ready. home made samosas are very soft and doesn's absorb much oil.

Chappathi Noodles

                          This recipe, I came to know from a demonstration in a local TV channel. It is very simple and sure to be enjoyed by the kids. It is the best alternative for the regular Noodles, made from Maida, which is not so advisable. The vegetables make the dish very nutritious with the fibre content. This can be easily prepared with the left over 3 or 4 Chappathis.With the vegetables added, it can be a good evening tiffin for four.

Chappathi Noodles

Ingredients :

Chappathis    4
Onion   2
Carrot, Beans Capsicum, Cabbage ( sliced )Peas    1 -2 cups.
Spring Onion ( if available )    1
Garlic    5 pods
Green Chillies ( finely chopped )  2
Tomato Sauce   1 tsp.
Soya Sauce 1 tbsp
Salt, Oil.

Method :

1. Roll the Chappathis and cut them into long and thin shreds.

2. Heat 2 tbsp. of oil, sauté the onions, add the finely chopped Garlic,Chillies
    and the vegetables. Add salt. Saute well. The vegetables are supposed to be
    crunchy. So saute your family's taste, half or full cooked.

3.Add the shredded Chappathis, Tomato and Soya sauce. Mix well. Coriander
   leaves can be added. Those who like it to be exactly Chinese, can add
   Ajinomoto and Vinegar. Instead of finely chopped green chillies, Black or
   White pepper powder can be added. The tasty vegetable noodles are ready.
 

Vellai Paniyaram

                                 Vellai Paniyaram, as we all know is a popular Chettinad delicacy. Even two decades back in the apartment we lived, we had friends from Chettinad residing with us. From them I learned the recipe and tried a few times. Later the dish was only in my mind but never prepared.

                                 Thanks to the Vijay TV fame chef Venkatesh Bhatt for rekindling my interest through his elegant demonstration to try it immediately. It was perfect with the flavour of Uzhunda Mavu.This goes well with Tomato and Onion Chutney.

Vellai Paniyaram

Ingredients :

Raw Rice  1 cup
Urad Dhal   2 tbsp.
Oil, Salt,
Sugar  1 tsp.
Milk 1/4 cup

Method:

1. Soak rice and dhal for 2 hours. Grind to a fine paste, better in the grinder.
    For a small quantity mixer can be used. Add salt, sugar and milk. Make a
    batter, looser than the Dosai batter. Leave for 2 hours.

2. Heat oil, pour the batter in the middle. Reduce the flame. When one side is
    cooked, flip to the other side.

3. When the other side is cooked, remove from the oil. Increase the flame and
    pour the batter again in the oil. Only one Paniyaram can be cooked at a time.
    Finish off all the batter.
 

Kara Kozhukattai III

                     This version of Kara Kozhukattai  is made by grinding Idli Rice.As I have mentioned in my other posts on Kozhukattai, being a steamed food item  is good for all ages.This can be taken as a tiffin item with coconut chutney in the morning or at night.

Kara Kozhukattai

Ingredients :

Idli Rice   1 cup.
Green/ Red chillies 1 -2
Oil   2 tbsp
Salt,Hing
Mustard, Curry leaves.
Grated coconut   3 tbsp.

Method :

1. Soak the rice for 3-4 hours. Grind with the salt, coconut and chillies to a fine
   paste.For the best taste and result, it is better to grind in grinder than the
   mixer.Grinding the chillies is good as it may not be carelessly bitten by the
   young ones.Add only minimum water for grinding.

2. Heat oil, add Mustard, Curry leaves, Hing.Later, those who prefer can add
    sliced oinon and saute well.

3. Then add the ground batter and stir constantly on a low or medium flame
    till the water is absorbed and the batter becomes firm.Switch off.

4. After the batter cools a little,make it into uniform sized Kozhukattais of oval
    or ball shapes.

5. Steam cook in the Idli vessel.