KARTHIGAI AVAL PORI | SWEET AVAL PORI

 SWEET PORI is a snack item, generally prepared in Karthigai Deepam Festival. To enhance the taste, we can add roasted-chopped cashews, almonds, nuts, etc. Here, in this recipe i added, chopped coconut pieces and Broken gram dal.

INGREDIENTS:-

Aval Pori - 3 cups

Jaggery Grated - 3/4 cups 

Broken Gram dal / Pottu Kadalai - 4 tsp

Chopped Coconut pieces - 1 bowl.

Dry Ginger powder - 1 tsp

Water - 1/4 cup less 1 tablespoon

Cooking oil - 1 tsp

METHOD:-

In a pan, add water & jaggery and boil it, till the jaggery completely dissolves. Then boil few minutes.

In the same time, in another burner, heat a kadai, add 1 tsp oil and add chopped coconut pieces. Roast it till the coconut pieces turns golden colour. Remove it and restore it in the bowl.

In the same Kadai, using strainer, strain the jaggery and add to the kadai. Allow it to boil, till it reaches one string consistency. Switch off the burner. 

Add Aval pori, chopped-roasted coconut pieces, broken gram dal, dry ginger powder to the jaggery syrup. Mix well, till the syrup gets coated well.

Allow it to cool. Restore it in a air tight container. 

Sweet Aval Pori is ready.

For Sweet Pori Video recipe click the link👉👉👉 Karthigai Sweet Aval Pori 

Related Recipes:-

Sweet Aval

Aval Mixture

Nutritional Chikki

Eggless JAGGERY Wheat Cake using PRESSURE COOKER | without OVEN | without GHEE & BUTTER | without MAIDA

 Using Wheat flour and Jaggery, i prepared this soft cake. I added a minimum amount of sugar. 

INGREDIENTS:- ( use the same cup for all measurements)

Jaggery - 3/4 cup

Sugar -1/4 cup heaped

Wheat Flour - 3/4 cup

Cooking Oil ( Sunflower oil ) - 3/4 cup

Lukewarm Milk - 3/4 cup + 2 tbsp (if needed)

Salt - a pinch

Fruit Salt - 2 tsps

Few drops of water

 

METHOD:-

Pre-heat a Pressure cooker with salt and a stand. Do not use whistle and gasket. Pre-heat in medium flame for 10  to 15 minutes.

Grease a tray or bowl or mould with oil and send aside.

In a mixer jar, add Jaggery + Sugar + Wheat Flour and grind till sugar and jaggery are powdered. Restore it in a bowl. 

In the same mixer jar, add oil, milk and mix it in pulse mode for few seconds. 

 

Now add the Jaggery + Sugar + Wheat flour mix to the Oil + Milk mix and grind.

 

Add Fruit Salt with few drops of water. Mix with a spatula and Grind it in pulse mode in mixie for 3 times.

 

Now, add this to the greased bowl and tap the bowl to release air from the mix.

Place the bowl above the stand. Cover with pressure cooker lid. 

Let it bake for 5 minutes in high flame. Turn the flame to low for 30 to 40 minutes.

After 20 minutes, a nice baking aroma arises. Do not open the lid in between. Otherwise, the cake will not be fluffy and soft.

After the stipulated time, uncover the lid. Insert a knife or tooth pick, in cake, to check whether the cake is baked or not. Adjust the time accordingly.

Allow it to to cool  completely.  Scrap the sides using knife. Tap it over a plate.

 EGGLESS SOFT - WHEAT CAKE IS READY.

For Video, Click the link 👉 EGGLESS WHEAT CAKE using JAGGERY

NOTE:-

If needed, instead of sugar, jaggery can be added.

Instead of  1/4 cup heaped sugar, 1/4 cup Custard Powder can be added.

COOKING TIPS | WEEKEND PORIYAL | சமையல் குறிப்புகள் | PORIYAL WITH LEFTOVER VEGETABLES

CARROTS WITH CAULIFLOWER, CABBAGE, OR BEANS CAN ALSO BE ADDED AND IT LOOKS MORE COLOURFUL, WITH LESS AMOUNT OF VEGETABLES, like CARROTS ALONG WITH GROUNDNUTS.

INGREDIENTS:-

Carrot - 2 nos

Raw Groundnut - a hand ful

Water - 1/4 cup ( about 40 ml)

Salt - as per taste

Oil - 1 & 1/2 tsp

Mustard  seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 leaflet

Asafoetida - 1/4 tsp

Dried Red Chiily - 1 (or as per taste)

METHOD:-

(1)  Wash & peel the carrot; Cut into small cubes.

(2)  Wash & Soak Groundnut overnight.

(3)  Heat  a pressure cooker, add oil. Add mustard seeds &   allow it to splutter. Add dried red chilly, cumin seeds, curry leaves & Asafoetida.

(4)  Add soaked Groundnut. Cover with lid & cook for 5 minutes & required salt. Groundnut takes time to cook.

(5) Then add cubed carrots to it. Mix well. Add 1/4 cup of  water. 

(6) Pressure cook for 3 whistles in high flame & 5 minutes  in sim flame. Allow the pressure to release.

(7) Carrot-Groundnut Poriyal (WEEKEND PORIYAL)  is ready.

Click the link  👉 WEEKEND PORIYAL for video recipe.

For more Curry / Porriyal varieties, Click the links below 👇:-

STUFFED BRINJAL CURRY

MURUNGAI KEERAI PORRIYAL

PANEER MIXED VEGETABLE CURRY

QUICK KOVAIKAI FRY using 1 tsp oil | RECIPES USING PRESSURE COOKER

Kovakkai in Tamil, is also known by different names —  IVY GOURD, TENDLI  in Marathi, DONDAKAAYA in Telugu and TINDORA  in Hindi.

Let us see, how to prepare Kovaikai fry in 10 minutes...

INGREDIENTS:-

Kovaikai - 200 gms

Salt - as required

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Curry leaves - 1 leaf let

Sambhar Powder - 1 tbsp

METHOD:-

(1)  Cut Kovaikai into half in lenthwise. Then again cut each half into 3 pieces.  Similarly cut the remaining Kovaikai. Restore it in a bowl.

(2) Now, sprinkle required salt,  some water. (Do no pour water). 

(3)  In a pressure cooker, using the double boiling method, pressure cook  the kovaikai for 3 whistles in high flame and 5 minutes in sim flame. 

(4) Once the pressure releases, remove from the cooker.

(5) Heat a kadai with 1 tsp of oil and add mustard seeds; allow it to splutter. Then add cumin seeds and curry leaves, followed by asafoetida. 

(6) Add Sambhar powder. Fry the powder quickly to avoid burnt; Immediately, add the pressure cooked kovaikai to it. 

(7) Mix well. Cover with lid for 2 minutes.

(8) Quick Kovaikai fry is ready in 10 to 12 minutes.

Click the 👉link  QUICK KOVAIKAI FRY for the video recipe.

TRADITIONAL BOONDI LADOO | DIWALI SPECIAL

 

LADOO is a traditional Indian Dessert. Different varieties of  LADOOS can be found across the country with different combinations viz., using besan flour & jaggery, Motichoor Ladoo, Rajasthani Churma Ladoo, Ragi Coconut Ladoo etc. Here I prepared Traditional Boondi Ladoo using besan flour and sugar.

INGREDIENTS:-

Besan Flour / Gram Flour - 1 cup

Sugar - 1 cup

Turmeric Powder - a pinch

Cardamom Powder - 1/4 tsp

Salt - a pinch

METHOD:-

(1)  Mix besan flour, turmeric and salt together. Add water  little-by-little till we get dosa batter consistency.

(2) Deep fry using a perforated ladle adding in small batches.

(3)  Remove from oil once half cooked. Do not cook till crisp. Prepare boondi in the same way and keep aside.

        

(4) Deep fry cashews in the oil and add it to boondi.

(5) Add one cup of sugar and  3/4 cup of water in  a tawa. Allow to boil till, one string, consistency. Switch off the flame and allow it to reach warm temperature.

(6)  Add boondi along with fried cashews, cardamom powder. 

(7) Mix well and keep aside for 5 minutes.

(8) Make ladoos of desired size.

DELICIOUS  BOONDI LADOO IS READY!!

Click TRADITIONAL BOONDI LADOO  for Video recipe.

See blog for:-

 MOONG DHAL BOLI 

ADHIRASAM

RASGULLA

                         

CUTLET BONDA | EVENING SNACKS

THE STUFFING TASTES SIMILAR TO CUTLET TASTE...THATS'SWHY I NAMED IT AS CUTLET BONDA

INGREDIENTS FOR STUFFING:-
Medium sized Potato - 1
Sweet Potato - 1
Carrot - 1
Ginger - 1/4 inch
Garlic - 4 to 5 pods
Coriander leaves - 1 tbsp
Onion - 1
AND MASALA POWDERS are as follows,
Red chilly powder - 1/4 tsp (or as per taste)
Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Powdered Salt - as required

FOR OUTER LAYER,
Any bajji-bonda mix - 1/2 cup
Dosa/Idli  batter - 2 tbsp
Water for making bonda batter
Oil for frying bondas

METHOD OF PREPARATION For Stuffing.....

• Dry roast the poha, till the poha breaks into halves. Add water to it for soaking. 
• In a bowl, grate ginger,garlic, carrot, boiled sweet potato, boiled potato. 
• Add all powders given under Ingredients section. 
• Add coriander & finely chopped onions to it.
• Knead well to make a dough. Do not add water.
• Now, strain the water completely from the poha/aval & add to the above. Mix well. Divide the stuffing into small equal ball-shaped parts.

METHOD TO PREPARE CUTLET BONDA:- 

• Heat oil in a Kadai.
• In a bowl, add bajji-bonda mix, dosa/idli batter, required salt and water. The consistency is, it should coat the stuffing. If the batter is watery, it will not coat the stuffing. 
• Once the oil is hot, reduce it to sim-medium flame and Drop the bondas for frying into the hot oil.
• Take one small sized ball and coat the stuffing in the batter, drop it in hot oil. Flip the other side for frying. Flip & Fry in medium-high flame. 
• Repeat the process for the remaining stuffing.

YOUTUBE VIDEO FOR CUTLET BONDA RECIPE:-

COLLECTION OF RECIPES ON VEDAI CUISINE YOUTUBE CHANNEL

CLICK THE IMAGE 

BREAD CHEESE SANDWICH | CHAAT ITEMS

BREAD SANDWICH

INGREDIENTS:-

Bread Slices - 6 nos

Green Sauce - 3 tsp

Pizza Sauce - 3 tsp

Cheese slices - 3 nos.

Ghee/ Oil - for smearing on both sides of bread

FOR MIXED VEGETABLES:-

Mix everything together....

Boiled Potato - 1 tbsp

Grated Carrot - 1 tbsp

Finely chopped Capsicum - 1/2 tbsp

Deseeded Tomato, finely chopped - 1/2 tbsp

Finely chopped Onion - 1 tbsp

Chat masala - 1 tsp

Finely chopped Green chillies/Red chilly powder - 1/2 tsp ( or as per taste)

Salt as required

METHOD:-

Smear oil/ghee on both sides of the slices of bread and set aside.

On one side of the bread smear, pizza sauce and spread 1 tbsp of the vegetable mix; then place a cheese slice above it. Take another bread slice and smear green sauce and cover it above cheese slice.

 

Similarly, prepare the remaining bread cheese sandwiches.

We can have as it is. or we can toast both sides.

Heat a dosa tawa, and place the bread sandwiches. Cover with lid for 2 minutes, keep the flame in sim. 

Flip the other side, cover it for  2 minutes in sim flame.

BREAD CHEESE SANDWICH IS READY...

DHANIYA COCONUT THUGAIYAL

DHANIYA COCONUT THUGAIYAL

INGREDIENTS:-
Dhaniya / Coriander seeds - 1/4 cup
Urid Dal - 1/4 cup
Coconut roughly chopped - half coconut, cut into pieces
Dried Red chillies - 8 to 10 nos.
Grated Jaggery - 1 tsp
Tamarind - 2 inches
Salt to taste
Oil - 3 tsp

For Tampering:-
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 leaflet
Asafoetida - 1/4 tsp 

METHOD:-
(1) Heat a Kadai with 1 tsp of oil and roast red chillies and urad dal. Roast until urad dal changes to golden colour; replace it in the mixer jar.
(2) In the same Kadai, add 1 tsp of oil and roast the coriander seeds, till nice aroma arises. Coriander seeds tend to burn. So, roast in sim/low flame; replace it in the same mixer jar, where urad dal & chillies were added.
(3) Now roast the tamarind, till it softens; remove it and add to the above jar.
(4) Add 1 tsp of oil, and roast coconut pieces. Keeping the flame in low/sim, and cover the kadai with a lid and roast it until it turns a golden colour. Allow it to cool completely.
(5) Add required salt to the jar, using the pulse mode,
grind all the roasted ingredients except coconut.
(6) After grinding, add 1tsp of jaggery and roasted coconut and again grind it in pulse mode. Check for salt and spice. Now add water little by little, to make a coarse paste.
(7) Remove it in a bowl. Heat 1 tsp oil in the kadai for tampering and add mustard seeds. Allow it to splutter, then add curry leaves and asafoetida.
Add the tampering to the Thugaiyal.

Tastes better with Tamarind Rice, Curd Rice, Aappam, Dosai

See also for

  Gongura Receipes

Kara Kuzhambu