Monday, May 2, 2016

Rice Flour Vadam - Easy Vathal Recipes

Rice Flour Vadam

I saw this Rice Flour Vadam in Nithis space and had bookmarked it earlier.So this year this was the first vadam recipe that I tried.As mittus teeth is falling one by one she complains that she is not able to chew anything hard and that includes store bought vadams too.Also she loves homemade vadams so its a additional push for me to try vadam recipes this summer.This rice flour vadams are so melting that she loved it so much...I wanted to avoid artificial colors and add vegetables colors but I remembered it only after the porridge was done and it was too late so had to go with what I had in hand at that time.

I shared this vadam in instagram too.

Rice Flour Vadam


Rice Flour Vadam

Rice Flour Vadam Recipe

Preparation Time:1 or 2 days | Cooking Time : 110 mins | Makes :1 and 1/2 cups
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Rice Flour - 1/2 cup
Water - 3 cups
Jeera - 1 tsp
Green Chilli -1 small crushed
Salt - to taste

Method:

  1. Take 1 cup of water in a bowl, add rice flour to it.Mix it well with a whisk so that there are no lumps, make it to a smooth flowing paste do this off the stove.Now heat remaining 2 cups of water in a pan.Let it boil.
    How to make Rice Flour Vadam - Step1
  2. When it starts to boil,add rice flour mixture to boiling water keeping in sim.Keep cooking stirring continuously, it will start to thicken.Add required salt.
    How to make Rice Flour Vadam - Step2
  3. Like this to a more thickish porridge consistency, at this stage add crushed green chillies and jeera.
    How to make Rice Flour Vadam - Step3
  4. Cook again till it thickens more..it will close to idli batter in consistency.Transfer to 3 different bowls and let it to cool down.It will thicken while cooling down so switch off accordingly.
    How to make Rice Flour Vadam - Step4
  5. Add colors, I added green,pink and left one as white itself.Take a spoon full and pour in plastic sheets / cloth.Slightly flatten it.
    How to make Rice Flour Vadam - Step5
  6. Do this till the entire mixture finishes.Letit dry in sun atleast for a day.
    How to make Rice Flour Vadam - Step6
  7. When it starts to turn crisp at the edges start peeling.
    How to make Rice Flour Vadam - Step7
  8. Peel it off and transfer to a tray and dry for another day or until it turns crisp.
    How to make Rice Flour Vadam - Step8
  9. Do this until the entire porridge gets over.Place it under the sun and let it dry for a day.Then store in a airtight box and fry when needed.Heat oil in a kadai - fry few vadams until crisp.It wil grow in size.
    How to make Rice Flour Vadam - Step9
Serve it with any variety rice of your choice or have it as such :)
Rice Flour Vadam

My Notes:

  • Don't make the porridge very thick as after cooling it thickens further so switch off accordingly.For the sago mixture to reach the porridge stage it roughly takes around 10-15mins.
  • You can use a plain white cloth or plastic sheet for drying the vadams.
  • I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don't get sunlight in our balcony/corridor.So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and peeled it stored in a container to protect it from ants :) Then again I sundried it the next day.
  • You can test fry 1 or 2 vadams and check...After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun.
  • Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors :) If you natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color.
  • Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
  • It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
  • If you are drying it in terrace then it will get dried in a day itself.
  • As I am doing it for the first time I made only little not in bulk.
Rice Flour Vadam
Written by: SHARMILEE J
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Sunday, May 1, 2016

Vegetable Rice / Veg Pulao and Chips - Travel Food Idea 15

Vegetable Rice and Chips

Today's travel food menu is Veg Pulao,Chips

This travel series menu planning is becoming challenging these days because we need to be keen in the menu for travel as we are packing it and its summer there are more chances for the food to get spoiled so I always ask my friends / cousins and amma before planning any menu to post here.

Its getting busy these days as I plan the menu only on the day of clicking,click and post it.I planned to make vazhakkai chips to go with this rice but as I didnt plan, there was no plantain left so had to go with this store bought potato chips.

Thayir Sadam Urugai

Travel Food Idea15 - Veg Rice,Chips

Preparation Time : 15 mins | Cooking Time : 30 mins | Standing Time : 6-8 hrs
Recipe Category: Travel Breakfast | Recipe Cuisine: South Indian
Click the links below to get the full recipe with stepwise pictures

Here is the travel idea menu 14:

Veg Pulao, Veg Pulao2
Chips1 , Chips2
Vegetable Rice and Chips
My Notes:
  • You can either follow the pressure cooker method or the pan method.

Vegetable Rice and Chips
Written by: SHARMILEE J
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Friday, April 29, 2016

Ragi Paal Koozh for Babies - Fingermillet Milk Porridge Recipe

Ragi Koozh Recipe

This Ragi Koozh can be started once the baby starts 5th month.Traditionally Ragi is the first millet  recommended to be introduced to babies.This ragi milk porridge helps developing babies digestive system before the baby starts with proper solids like idli,rice etc.

I usually feed this koozh with karupatti(palm sugar) syrup or sometimes jaggery syrup.I have a separate post coming up for sweetners that can be introduced to babies.

I had many requests to post ragi koozh since the day I started Baby Food Series,I clicked the pictures long back but it took sometime for me to edit the pictures and finally I am here with the post.

Check other baby food recipes

But remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months.This 4-5 months baby food recipes will help those who are not able to breast feed due to personal / medical conditions.Always consult your paediatrician before introducing any new food.

Ragi Koozh Recipe

Ragi Koozh Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes: 2 feeds
Recipe Category: Baby Food | Recipe Cuisine: Indian

Ragi - 2 tbsp
Water - as needed
Ghee - 1/4 tsp
Jaggery Syrup - 1 tsp(optional)
*NOTE:Please adjust the quantity as per your baby needs.

Method:

  1. Take ragi, rinse it well and soak it overnight.Rinse again and drain water.Take it in a mixer jar.
    How to make Ragi Koozh Recipe - Step1
  2. First give a quick blend 2-3 times then add water and pulse it again.
    How to make Ragi Koozh Recipe - Step2
  3. Take a muslin cloth, transfer and extract milk.Squeeze the cloth till milk is extracted well.The milk will be thick.
    Hot to make Ragi Koozh Recipe - Step3
  4. You can add little more water and pulse it again ,you will get thin milk.You can even use a strainer if you don't have cloth.Press it with a spoon and extract milk.
    Hot to make Ragi Koozh Recipe - Step4
  5. If you  find the milk too thick then add little water and then cook.Transfer the extracted milk to a pan and heat it up.Keep mixing with a laddle else it will form lumps if you leave it unattended.It will slowly get thick as you can see.
    Hot to make Ragi Koozh Recipe - Step4
  6. The milk will thicken,at this stage add ghee and cook for few more mins.If you are adding any sweetner add it at this stage.
    Hot to make Ragi Koozh Recipe - Step4
  7. Cook for few more mins till its thick as shown.Cook in low flame.
    Hot to make Ragi Koozh Recipe - Step4
  8. When it gets thick, it will leave the sides of the pan more like pudding consistency,as shown below, switch off.As it cool down it may bet more thicker.Let it cool for few mins, then feed.
    Hot to make Ragi Koozh Recipe
Feed warm.
Ragi Koozh Recipe

My Notes:

  • Ragi is heat generating food so add ghee and feed more water.
  • Also ragi might constipate so adding ghee helps to avoid constipation.
  • Add more water if the extracted milk is thick.The milk extracted should be watery.
  • Cook in low flame, make sure it gets cooked well.
  • This porridge gets thick after cooling down so switch off  accordingly.
  • You can skip jaggery and feed it as such too.
  • If you are prssed for time
Ragi Koozh Recipe
Written by: SHARMILEE J
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Wednesday, April 27, 2016

Butterscotch Icecream Recipe - No Churn Eggless Icecream Recipes

Butterscotch Icecream Recipe with step by step pictures!
Butterscotch Icecream Recipe

This Butterscotch Icecream is very easy to make you just need a handful of ingredients, no icecream maker required and you don't even need to churn it again and again, sounds cool right?! Try this easy icecream for summer and surprise your loved ones.We all love butterscotch flavour so the first icecream I tried this summer was this and it was super hit!

Butterscotch Icecream Recipe

Butterscotch Icecream Recipe Recipe

Preparation Time:10 mins | Processing Time : 10 mins | Makes:1 cup
Recipe Category: Raita | Recipe Cuisine: Indian

Fresh Cream - 1 cup
Condensed Milk - 1/2 cup
Butterscotch chips - 1/3 cup
Butterscotch essence - 1/4 tsp

Method:

  1. This is what you need, measure and get ready with your ingredients.Take fresh cream in a bowl,beat it for a minute until frothy and creamy.
    How to make Butterscotch Icecream Recipe - Step1
  2. Now add condensed milk and beat it again for a minute.
    How to make Butterscotch Icecream Recipe - Step2
  3. Then add butterscotch essence, beat again.Mix well and Set aside.
    How to make Butterscotch Icecream Recipe - Step2
  4. Take butterscotch chips ina  mixer and grind it to a coarse powder.Add it to the cream mixture.
    How to make Butterscotch Icecream Recipe - Step2
  5. Mix with a spatula.Pour into freezer safe container.
    How to make Butterscotch Icecream Recipe - Step2
  6. Close with a lid and freeze for atleast 6-8 hrs.I kept it overnight.Scoop and Serve.
    How to make Butterscotch Icecream Recipe - Step2
Serve chilled!
Butterscotch Icecream Recipe

My Notes:

  • I used Amul Fresh Cream tetra pack.
  • You can even add butterscotch chips to the icecream at the final stage.
  • Refrigerate until serving time.
Butterscotch Icecream Recipe
Written by: SHARMILEE J
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Tuesday, April 26, 2016

Mamidikaya Pesara Pachadi Recipe - Andhra Style Raw Mango Chutney

Andhra Style Raw Mango Chutney with step by step pictures!
Andhra Style Raw Mango Chutney
Raw Mango Chutney with Moong Dal / Mamidikaya Pesara Pachadi  is a Andhra special chutney made with raw mango,moong dal and red chillies as main ingredients.When Shymala from myhealthykiddo visited us last week, she brought some homegrown goodies including raw mangoes.So few days back I made this chutney with one raw mango she gave to accompany with rice.I always love the tangy flavour very much so loved this chutney.

She gave me this artificail grass mat too which I have used here in the pics...Thank you so much Shyamala!
Andhra Style Raw Mango Chutney

Andhra Style Raw Mango Chutney Recipe

Preparation Time:10 mins | Processing Time : 10 mins | Makes:1 cup
Recipe Category: Raita | Recipe Cuisine: Indian

Raw Mango - 1/2 cup cubed
Split Moong Dal - 1/4 cup
Red Chillies - 4
Jeera - 1 tsp
Jaggery - 1 tsp
Salt - to taste

To temper:

Oil - 2 tsp
Mustard - 1/2 tsp
Split Urad Dal - 1/2 tsp
Curry Leaves - few
Red Chilli - 1

Method:

  1. Wash the raw mango, scrap the skin and chop them roughly.Measure dal and cubed raw mango and set aside.In a pan heat little oil,roast moong dal till golden,Set aside to cool.
    How to make Andhra Style Raw Mango Chutney - Step1
  2. Add jeera and roast it, set aside.Then add red chilli, roast till crisp.Transfer to a mixer.
    How to make Andhra Style Raw Mango Chutney - Step2
  3. Grind to a coarse mixture then add raw mango required salt and jaggery.Grind it to a coarse paste with little water.
    How to make Andhra Style Raw Mango Chutney - Step3
  4. Now do the tadka, heat oil and add the items listed under 'to temper' let it splutter then add this to the chutney and mix it well.
    How to make Andhra Style Raw Mango Chutney - Step4
Serve with pulao / rotis!
Andhra Style Raw Mango Chutney

My Notes:

  • It was a bit spicy for our taste buds so reduce red chillies if you want.
  • Adding jaggery is optional but I recommend adding it.
Andhra Style Raw Mango Chutney
Written by: SHARMILEE J
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Monday, April 25, 2016

Godhumai Vadam Recipe - Wheat Vathal / Fryums

Godhumai Vadam

I saw this Godhumai Vadam in amma old cookbook and it sounded interesting to me.But the recipe was written in just 4 lines, not too detailed so got tips from amma and made this vadam.I should admit it came above my expectations that the vadams got over in a day itself :) I love making vadams though its a long process, additionally mittu is loving homemade vadams so that adds on to my interest as well :)

Godhumai Vadam


Godhumai Vadam

Godhumai Vadam Recipe

Preparation Time:1 or 2 days | Cooking Time : 115 mins | Makes :2 cups
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Punjab Wheat - 1 cup
Green Chillies - 2
Jeera - 1 tsp
Salt - to taste

Method:

  1. Soak wheat with enough water overnight.Next day morning,rinse it well and drain water.
    How to make Godhumai Vadam - Step1
  2. Transfer to a mixer and add 1 cup water(for the 1 cup of whole wheat) and grind it to a coarse paste.I did this in batches so added water little by little.
    How to make Godhumai Vadam - Step2
  3. Add little more water and then grind again.Now transfer this to a strainer and press it with a spoon to extract milk.
    How to make Godhumai Vadam - Step3
  4. Press it well so that the milk gets extracted.I did it in batches.You can even extravct milk for the second time then discard it.Collect the milk in a thick bottomed pan.Add 1 cup of water to it.
    How to make Godhumai Vadam - Step4
  5. Now heat it up and start cooking.Meanwhile grind green chillies to a coarse mixture, set aside.
    How to make Godhumai Vadam - Step5
  6. Keep cooking till it becomes slightly thick more like porridge consistency.Now add required salt,jeera and green chillies.
    How to make Godhumai Vadam - Step6
  7. Mix well and keep cooking till it thickens and is in pourable consistency.Set aside to cool.
    How to make Godhumai Vadam - Step7
  8. After cooling it thickens even more.Now take a palstic sheet / cloth and start pouring using a small laddle.Slightly spread it with the laddle so that its thin.
    How to make Godhumai Vadam - Step8
  9. Do this until the entire porridge gets over.Place it under the sun and let it fry for a day.When its dry and still slightly wet peel it off.
    How to make Godhumai Vadam - Step9
  10. Transfer the vadams to a tray and let it dry for one more day or until crisp.Then store in airtight container.
    How to make Godhumai Vadam - Step10
  11. Heat oil in a kadai - add few vadams at a  time, fry till golden brown.
    How to make Godhumai Vadam - Step11
Serve it with any variety rice of your choice or have it as such :)
Godhumai Vadam

My Notes:

  • One mistake I did was : I let it to dry till evening and totally forgot it so peeling was a little tough as it became very crisp so had some torn pieces.So its perfect to peel when it has slight wetness.
  • In the orginal recipe it was given punjab wheat so used that, you can even try with samba wheat. 
  • I extracted 2nd milk also got more.
  • If the extracted milk is too thick, then you can add 2 cups of water for cooking the porridge.If the milk is too thick then while cooking, it will become thick very soon but not cooked properly.
  • You can test fry 1 or 2 vadams and check...After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun.
  • It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
  • You can use a plain white cloth or plastic sheet for drying the vadams.
  • If you are drying it in terrace then it will get dried in a day itself.
  • Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
  • As I am doing it for the first time I made only little not in bulk.
Godhumai Vadam
Written by: SHARMILEE J
Read more ...