MINI VADA using leftover Rice

MINI VADA

INGREDIENTS:-

Leftover Rice - 1 cup

Boiled and Mashed Potato - 100 gms

Besan flour/ Kadalai Maavu - 1/4 cup

Corn Flour - 1/4 cup

Grated Ginger - 1 tsp

Chopped coconut pieces - 1tsp

Finely chopped  Green chilly - 2 nos

Finely chopped Onion - 1 or 2

chopped curry leaves & coriander leaves - 1 tsp each

Asafoetida - 1/4 tsp

Oil for deep frying

Oil  - for making vada

METHOD:-

 

1. In a mixer jar, add the leftover rice and grind to a fine paste without adding water.
2. Apply a teaspoon of oil in a bowl. Restore this batter/dough  in the bowl.  
3. Now add all the ingredients except oil to the batter/dough, and mix well. Rice will be sticky, so apply some oil on hands too, for making vadas.
4. Heat a kadai with oil for deep frying. Meanwhile, make mini vadas and set aside. Once the oil is heated enough for deep frying, keep it in sim mode and drop the vadas one by one. Cook in medium flame. When the vadas rises up, flip it to the other side and deep fry it in high flame. Remove the vadas from the oil, till it turns to golden colour.
5. Crispy mini vadas are ready....

KAJU PISTA KATLI

This recipe is similar to Kaju Katli. We take equal portion of Kaju/Cashew and Unsalted Pistachios for this recipe. The green colour we get is natural and its flavour is unique. We can even make this katli more healthy by adding almonds too. See also for Cashew Badam Burfi and Badam Katli

INGREDIENTS:

Cashew nut - 1/2 cup

Pistachios -  - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1/2 tsp

Ghee - 2 tsp

METHOD:

1. In a tawa, add cashews and pistachios and stir for few minutes till it becomes little warm. Allow to cool completely. No need to over roast it.

2. In a mixer, add the nuts and grind to a fine powder, add cardamom powder and keep aside. 

3. In a tawa, add sugar and 1/2 a cup of water and allow to boil.

4. Grease a burfi plate with little ghee.

5. Check for one string consistency, it might take 5 to 6 minutes approximately.

6. Lower the flame at once, add the powdered nuts and mix thoroughly.

7. At first it will turn watery and then starts to leave the sides of the pan. Switch off the flame.

8. Add ghee, give a mix and transfer the contents to the greased plate.

9. When the mixture is warm, cut into pieces of desired shape.

10. Tasty and tempting KAJU PISTA KATLI is ready.

Note:

• Do not over cook after it leaves the sides of the pan, it might harden faster and we will not be able to cut into pieces.

LEMON PICKLE

An authentic Indian recipe, Lemon pickle can be easily prepared at home with minimal ingredients. I chose the traditional way of preparing pickle without any preservatives which I learnt from my Mother, rather than the instant way. A lunch doesn't become wholesome without a pickle. It goes well with Naan, Chappathi, roti and curd rice also. The process takes a few days but doesn't consume time

INGREDIENTS:

Lemon - 8

Turmeric powder - 1/4 tsp

Red chilly powder - 2 tsp

Fenugreek - 1/4 tsp

Asafoetida - 1/2 tsp

Sesame /Gingelly oil - 5 tsp

Salt

METHOD:

1. Wash lemon and wipe using a kitchen towel and set aside for few minutes. It should be dry without any moisture.

2. Cut each lemon into 8 small pieces, remove seeds and place in a container.

3. Add 1 cup of salt for 6 cups of lemon pieces. The ratio of lemon pieces and salt is 6:1.

4. Mix salt well using a dry spoon and close the mouth of the container using a clean cloth and tighten the sides using a rubber band.

5. Next day remove the cloth, the lemon would have let out some juice, mix well again and close with the cloth.

6. Continue this process until the juice gets absorbed fully and the lemon turns soft and shiny.

7. It may take 3 to 4 days.

8. Heat a tawa, heat oil, add mustard seeds and allow to crackle.

9. Add fenugreek, red chilly powder, turmeric powder and asafoetida and switch off the flame and allow to cool.

10. After it completely cools down, add to the lemon pieces and mix well and leave for an hour.

11. Transfer to a glass/ porcelain container, cover the mouth using a clean cloth, tighten with a rubber band.

12. It can be placed under sun for 2 or 3 days and  stored in a refrigerator.

12. Tasty Lemon pickle is ready. 

Note:

• Instead of placing under sun, soaked lemon pieces can be added to the seasoning and cooked for a while, till the lemon absorbs the seasoning.
• Spice and salt can be adjusted to individual taste. 
• If needed more spice, heat little oil add the spice powder and allow to cool before adding to the pickle. 

  

 

MOONG DAL BONDA

MOONG DAL BONDA

Using Moong dal Idly batter, we can prepare these bondas, without Maida/ All purpose flour, Kadalai Maavu/ Besan Flour.
The batter which was grinded  3 to 4 days back or tangy batter or adi maavu ( in tamil), can be used for making Bondas.

INGREDIENTS:-
The following ingredients can be adjusted as required depending upon the amount of batter.
Onion finely chopped - 1
Green chilly finely chopped - 1 tsp
salt to taste
Curry leaves finely chopped - 1 leaf let
Coriander leaves finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp

Additional Ingredient:
Corn Flour  - 5 tbsp ( or as required)
Rice Flour -  1 tbsp ( or as required)
Water for preparing the batter ( if required)

Oil for Deep frying

METHOD:-
In case if Moong dal idly batter is used, add all the ingredients plus the additional ingredients. Prepare the batter in the consistency between  Medhu vada consistency and Bajji Consistency. That is if we drop the batter in the using spoon, the batter should fall into the oil.

In case if  Moong dal Kuzhi Paniyaram Batter is used, add only the additonal ingredients and prepare the batter for bondas.

Crispy Moong dal Bondas are ready to be served.

MOONG DAL KUZHI PANIYARAM

MOONG DAL KUZHI PANIYARAM

This is my innovative recipe using Moong dal Idly batter.  We can convert this batter in various forms by adding some ingredients. Using this batter, for first 2 days, we can prepare idlies. The following day we can prepare Kuzhi Paniyaram. Then in the last day, we can prepare Bondas as well.
Now let us see how to prepare, Kuzhi paniyaram.

INGREDIENTS:-
The following ingredients can be adjusted as required depending upon the amount of batter.
Onion finely chopped - 1
Green chilly finely chopped - 1 tsp
salt to taste
Curry leaves finely chopped - 1 leaf let
Coriander leaves finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Gingelly Oil for making paniyarams


METHOD:-

1. Mix all the ingredients given under ingredients to the Moong dal Idly batter.
2. Heat a Kuzhi Paniyaram Kadai, with a drop of gingelly oil in each Kuzhi. Add a spoonful of batter to the Kuzhi. Just fill half of the level. Cover it with lid and cook. Reverse the paniyarams using spoon and allow the other side to cook.
3. Now tasty Moong dal Kuzhi Paniyarams are ready to be served.
4. Tastes better with coconut chutney, Onion-Tomato Chutney.

MOONG DAL IDLY

MOONG DAL IDLY

This recipe is similar to Horse Gram Idly/Kollu idly, wherein instead of Horse gram, here we are adding Moong Dal.

INGREDIENTS:
Idly Rice - 3 parts
Whole Moong dal / Pachai payaru - 1 part
Urid dal - 1 part heaped
Salt to taste

METHOD:-

1. In Kollu idly, we grinded the batter in a mixer grinder. But here in  Moong dal idly, we grind the batter in a wet grinder.
2. Wash and soak idly rice and Moong dal for 4 hours. Wash and soak Urid dal for 45 minutes, that is, 45 minutes before grinding the batter.
3. In a wet grinder, first, grind the urid dal for 20 minutes ( like we grind for  Regular Idly). Restore the batter in a container. Now grind the Idli rice & Moong dal soaked together, coarsely, like fine Rava/sooji consistency. Transfer this batter to Urid dal. 
4. Add required salt and mix well using hands. This helps in the fermentation of the batter. After fermentation mix well-using spatula/karandi and refrigerate  it.  
5. Now the batter is ready for steaming Idlies.

KADAPPA

CHAPPATHI  WITH  KADAPPA

This receipe is also known as Kumbakonam Kadappa, (not Kattappa), with mild changes in the ingredients. It is also a cook and serve type side dish.  Suitable for Idly, Dosa, Chappati, Poori

INGREDIENTS:-

                                Broken Moong Dhal/ Payatham Paruppu - 100 gms ( or ½ cup)

Potato - 100 gms, cubed

Onion – 2 nos., Sliced

Salt – as per taste

Coriander leaves - as required

For Grinding:-                                                  

Grated Coconut - 4 tbsp ( or 50 gms)

Green Chilly - 2 nos

Curry leaves - 1 leaflet

Fennel seeds - Sombu – 1tsp

For Seasoning:-

Bay leaf – 1

Cinamon / pattai – ½ inch

Cloves – 4 nos.

Mustard seeds  or Cumin seeds – 1 tsp

Urid dal – ½ tsp

Bengal Gram/kadalai paruppu – ½ tsp

Green Chilly - 2 nos, spilt or cut into half

Ginger  - 1/2 inch

Garlic - 6 nos

Curry  leaves - 1 leaflet

Asafoetida – ¼ tsp

METHOD:-

Wash and soak moong dal for 20 mins. Grind the ingredients given under grinding section to a fine paste and set aside.

Heat oil in a pressure cooker (  I used 3 ltr pressure cooker). Add the ingredients given under seasoning, viz., bay leaf, cinnamon, cloves. Keep the flame in low, while seasoning, to get a nice aroma. 

Add either Mustard seeds or Cumin seeds, allow it to splutter to it. Then add urid dal, bengal gram,  ginger, greenchilly, garlic, saute for a minute, then add curry leaves and asafoetida.

Now add Sliced Onions to the seasoning. Saute for a while till the Onions turn into transculent. Then add cubed potatoes. Add soaked Moong dal, required salt and mix it. Add 2 cups of water. Cook for 2 whistles in high and 15 mins in sim irrespective of whistle in sim mode.

When the pressure releases completely, add the grinded paste and mix well. Allow it to boil for 2 mins. Switch off the flame. Garnish with chopped coriander leaves.

Kadappa is ready to serve.

RAW TOMATO SABZI

   This recipe is done using Raw tomato, moong dhal, coconut paste with seasoning. It goes well with rice, idly, dosa, chappathi and poori.

INGREDIENTS:
Raw Tomato - 3
Ripe tomato - 1
Moong dhal - 1/4 cup
Turmeric powder-  1/4 tsp
Sambhar powder - 3/4 tsp
Coriander leaves - little
Coconut paste - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Chopped onion - handful
Curry leaves - little
Hing  - 1/4 tsp
Oil - 1 tsp

METHOD:
1. In a pressure cooker, add moong dhal, chopped tomatoes both raw and ripe, turmeric powder, little water and pressure cook for 3 whistles on high flame.
2. After the pressure reduces, add Sambhar powder and cook for few minutes.

3. Add coconut paste, salt and cook for a minute, add chopped coriander leaves, mix well and switch off the flame.
4. In a tawa,heat oil, add mustard and cumin, after mustard crackles add chopped onions, curry leaves and hing. Saute well till the onions get well cooked and pour over the sabzi and mix well.

5. Tasty Raw Tomato Sabzi is ready. 

IDLY VARIETIES:- KOLLU IDLY / HORSE GRAM IDLY

Horse gram ( Kollu in Tamil), comes under pulse variety, is considered a food with medicinal qualities.

It has the highest calcium content among pulses and is one of the richest vegetarian sources of protein.

It is also beneficial for extracting phlegm and controlling fever and cholesterol levels. Eating plenty of horse gram, can actually help in the management of  Obesity. 

Horse gram. has the ability to generate heat and energy in your system and therefore keeps our body warm on a cold winter day.

KOLLU  IDLY

This receipe is simple and easy to prepare.  

INGREDIENTS:- ( for measurements I iused anjaraipetti cup)

Idly rice - 3 parts

Horse Gram  - 1 part

Urid dal - 1 part plus 1 tbsp

Water for soaking and grinding

Salt to taste

METHOD:-

Wash Urid dal  once and soak it separately for 4 hours.

Wash Idly rice and horse gram, for 3 times, and soak it together for 4 hours.

Using a mixer jar, (i  used big jar, for batter grinding), first grind urid dal to a fine paste and transfer the contents to a vessel. 

Now, in the same jar, add idly rice and horse gram mixture and grind coarsely, (like fine sooji or rava).

Transfer the contents to the urid dal batter, add salt and mix well using hands. Mixing the batter using hands, helps the batter to ferment properly.

Once the batter is fermented, the horse gram idly batter is ready to make Horse gram Idlies...

Suitable side dish :- Onion -tomato chutney, coconut chutney

Tomato Thokku / தக்காளி தொக்கு

A Simple side dish done using tomato, chilly powder with seasoning. It goes well with Idly, dosa, Rice, Curd Rice and Chappathi.

INGREDIENTS:
Tomato - 6
Sambhar powder - 1 1/2 tsp
Turmeric powder  - 1/4 tsp
Fenugreek powder - 1/4 tsp
Hing/ Asafoetida - 1/2 tsp
Jaggery - 1/2  tsp

For Seasoning
Sesame oil - 4 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - a leaflet
Salt

METHOD:
1. In a thick bottomed tawa, heat oil.
2. Add mustard seeds, after it crackles add cumin, urad dhal, curry leaves and hing, stir until urad dhal turns golden brown.
3. Add finely chopped tomatoes, Sambhar powder, turmeric and required salt. Mix well.

4. Cover the tawa with a lid and cook well on low flame for about 15 to 20 minutes.
5. Stir thoroughly in intervals, till the oil oozes out and tomato gets well cooked.
6. Add fenugreek powder, jaggery and mix well and cook for a minute.
7. Tasty Tomato thokku is ready.

See also for Millets Dosa recipe
Note:

• Few garlic pods can be added after seasoning.

CABBAGE PAKODA

Monsoon has set in Chennai. So, a crispy Pakoda with hot tea/coffee will be perfect to enjoy the eagerly awaited rains. This recipe  has been  done using cabbage, onion along with spice powders, besan flour & rice flour.

INGREDIENTS:
Cabbage - 150g
Onion - 2
Besan flour - 3/4 cup
Rice flour - 1/4 cup
Sambhar powder - 1tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Chat masala - 1/2 tsp
Hing - 1/2 tsp
Salt
Oil - to deep fry

METHOD:
1. Slice cabbage, onion and add to a wide bowl.

2. Add Sambhar powder, turmeric powder, cumin powder, chat masala and required salt and mix well and keep aside for 10 minutes.

3. Add besan, hing and rice flour and mix thoroughly with hands.
4. No need to add water since the water let out by cabbage and onion will be sufficient.
5. Squeeze and mix will and make a soft dough.
6. Heat oil in a pan. Add a tsp of hot oil to the pakoda dough and mix well with a spoon.

7. Take small amount in a spoon/ hand and drop to the hot oil and lower the flame to medium.
8.  Deep fry until it turns golden brown and crisp.
9. Tasty & Crispy Cabbage Pakoda is ready.

Note:

• Add more besan flour, little salt if needed.

METHI MALAI PANEER GRAVY

This is a very rich, creamy and slightly sweet gravy done using Paneer, Cream/thickened milk, fenugreek leaves. It is done using fresh fenugreek/methi leaves. Here, I have done using Dried Fenugreek leaves/ Kasuri Methi. Usually due to the bitter taste of methi, children refuse to eat it. When cooked along with malai and Paneer the bitterness is reduced and tastes awesome. Fresh methi can also be used to prepare this recipe. This can be served with Naan, chappathi, roti, fried rice, Jeera rice or ghee rice. 

INGREDIENTS:

Paneer  - 200g

Crumbled Paneer - 3 tbs

Thickened milk - 1/4 cup

Kasuri Methi/ Dried Fenugreek leaves - 2 to 3 tbs

Onion - 2

Tomato - 1

Ginger - 1 inch stick

Garlic - 4

Cashews - 10

Turmeric Powder - 1/4 tsp

Green chilly - 2

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Oil - 2 tsp

Ghee - 2 tsp

Sugar - 1 tsp

Salt

METHOD:

1. In a tawa, heat oil, add chopped onions and saute for few minutes.

2. Add chopped tomatoes, green chilly, ginger, garlic and cashews and stir for few minutes until the tomatoes turn juicy, switch off the flame.

3. After it cools down, grind to paste.

4. In the same tawa, add a tsp of ghee, and transfer the paste.

5. Stir well for few minutes on low flame. Cover it with a lid, so that it doesn't splutter out.

6. Stir in intervals so that the masala gets cooked well. Add turmeric powder, cumin powder and garam masala powder.

7. When the raw smell goes off, add the cubed Paneer and required salt and cook on low flame.

8. Add kasuri methi and required water and cook with lid closed for few minutes.

9. Add sugar, thick milk, crumbled Paneer, a tsp of ghee and mix well.

10. Tasty and aromatic Methi Malai Paneer is ready.

Note:

• Instead of thick milk, 2 to 3 tsp of fresh cream can be used.
• If fresh methi leaves are used, mix little salt to the washed and cleaned leaves, allow for 5 minutes, squeeze out the water. This reduces the bitterness of methi leaves and can be used instead of kasuri methi. 
• Also saute fresh methi leaves in ghee/oil for a while before adding the paste.

MAKKAN PEDA

Makkan Peda , a famous sweet done in Arcot near Vellore and also called Arcot Makkan Peda. It is usually done using Khoya, Maida for outer covering stuffed with almonds, nuts and raisins. It resembles Gulab jamoon, which is done in almost all houses during Diwali. Here, I have done using Gulab Jamoon mix. It tasted awesome along with nuts and almonds.

INGREDIENTS:

Gulab Jamoon mix - 200g

Sugar - 800 g

Cardamom Powder - 1 tsp

Ghee - 1 tsp

Saffron - 10 strands

Oil - for deep frying

For Stuffing

Badam - 5

Cashew - 5

Pistachios -5

Raisin -5

METHOD:

1. In a bowl add the gulab Jamoon mix, ghee and mix well.

2. Sprinkle little water and knead to a soft dough. Keep aside.

3. Add sugar in a large vessel, add water and allow to boil.

4. Once it starts boiling add saffron. Let it boil in lower flame for 5 minutes. Add Cardamom powder and keep side.

5. Crumble the nuts, almonds and raisins  into small pieces.

6. Knead the dough, divide into small balls.

7. Flatten a dough and stuff the mixed nuts and seal the ends, cover the nuts and roll gently.

8. Flatten it slightly, as we make pedas.

9. Similarly, stuff the remaining balls.

10. Heat oil in a tawa, add pedas one by one, do not over crowd .

11. Lower the flame, so that the pedas cook evenly and the inner portion gets cooked well and so the nuts and almonds.

12. Once it turns to deep golden colour, remove from the oil.

13. Likewise, cook the remaining pedas in batches.

14. Soak the cooked pedas in warm sugar syrup for minimum 1 or 2 hours.

15. Once it absorbs the sugar syrup it becomes bigger in size.

16. Tasty and delicious Makkan Peda is ready.

Note:

• Cook the pedas in low flame to ensure even cooking and to avoid the inner portion under cooked.
• If under cooked, the pedas will not absorb sugar syrup.