Tuesday, October 26, 2010

Masala Vada - Masal Vadai Recipe - Paruppu Vadai Recipe

Masala Vada Recipe
Masala Vadai or Parrupu Vadai is my fav so wanted to give a try at home. As I've been used to the shop bought ones, was very skeptical whether I wud succeed in my try. But the recipe proved me wrong, it came out super crispy outside and crunchy inside...making it perfect. Ammas fav too so another reason to give a try :)
Masal Vadai

Masala Vada Recipe - Ingredients

Preparation Time : 3 hrs soaking time | Cooking Time : 25 mins | Makes : around 20
Recipe Category: Snack | Recipe Cuisine: South Indian

Channa Dal - 1 cup
Small Onion - 10 or Big onion - 1 big sized (finely chopped)
Rice flour or Rava - 1 tbsp
Coriander Leaves - 3 to 4 tbsp finely chopped
Oil - for deep frying
Salt - to taste

To grind:

Fennel Seeds(Sombu) - 1 tsp
Red Chillies - 2
Garlic - 5 cloves chopped finely
Ginger - half inch piece

Method:

  1. Wash and soak channa dal for 2 to 3 hrs. Then drain the water completely and keep aside. Grind together the ingredients listed under 'to grind' to a coarse paste.Set aside.
    How to make masal vadai - Step1
  2. Then grind channa dhal to a coarse mixture make sure it should be thick...Few dhal as whole here and there is fine. Then transfer the mixture to a bowl. Add onions, sooji, coriander leaves, salt, garlic fennel paste and mix well.
    How to make masal vadai - Step2
  3. Arrange them in a plate ready to deep fry. Heat oil in a kadai and deep fry them till golden brown, turning over both sides. Drain it on a tissue paper.
    How to make masal vadai - Step4
  4. Do not add water, it will look crumbly but will get together easily. Make equal lemon sized small balls out of the mixture, and pat them on your palm to form a circle to medium thickness.
    How to make masal vadai - Step3
Hope you are all set for the festive mood. I am all set to prepare/try new sweets this time. So stay tuned to check the festive specials for this diwali.

Masal Vadai - Paruppu Vadai Recipe

My Notes:

  • The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.Sprinkle little water while grinding ONLY if its too dry.
  • I usually add small onions as it gives nice taste to the vadas, You can alternatively use big onions too.
  • Rice flour is added to give nice crispness to the vadas. If your batter becomes runny also, this rice flour comes to our rescue, so add in more than the above mentioned quantity incase your batter is very runny. Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.
Masal Vadai Recipe
Written by: SHARMILEE J
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Saturday, October 23, 2010

Home Style Chana Masala Recipe

Channa / Chole Masala Recipe
Nothing can beat the combo of channa/chole masala with rotis. I luv it with pooris too :) I have already jotted down black channa gravy with coconut so here is my no coconut version which we make with white channa and its our family favourite too.

Channa / Chole Masala Recipe

Chana Masala Recipe - Ingredients

Preparation Time : 8 hrs | Cooking Time : 30 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: Indian

Channa - 1 cup
Onion - 1/2 small chopped finely
Tomato - 1/2 small chopped finely
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Channa Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as required
Coriander leaves - 2 tbsp
Lemon Juice - 1 tsp
Oil - 1 tbsp

To saute and grind:

Tomato - 2 big sized
Onion - 1 big sized
Cloves - 1/4 inch piece
Cinnamom - 1
Fennel(Sombu) - 1 tsp
Boiled channa - 2 tbsp [No need to saute]

Method:

  1. Soak channa overnight and pressure cook until soft,with enough water just allowing channa to immerse. Keep aside.Heat a wide bottomed pan with 1/2 tsp of oil, Add the ingredients under 'to grind' except boiled channa and saute until tomatoes are slighty mushy and raw smell leaves.
    How to make chana masala - Step1
  2. Cool down , transfer to mixer add boiled chana and grind it to a thick paste and keep aside.Now in the pressure cooker add remaining oil, add ginger garlic paste and fry till raw smell leaves. Now add the onion and fry till transparent.Add the chopped tomatoes,onion and salt. Saute till raw smell leaves.How to make chana masala - Step2
  3. Add masala paste along with red chilli, turmeric and channa masala powders, mix well. Saute and mix well till the masala powders are nicely coated with tomato and onion.Add cooked chana water and let it boil for 3-5mins under sim.How to make chana masala - Step3
  4. Add cooked chana and mix well.When the gravy is thick enough or to ur desired consistency, switch off. Garnish with finely chopped coriander leaves, raw onion and lemon juice. How to make chana masala - Step4
Enjoy it with hot rotis or bhaturas!You can pair with bread , add raw onions, garnish with coriander leaves and have your bread channa in chat style.
Bread Channa Recipe

My Notes:

  • While grinding onions and tomatoes we can even grind it raw but sauting and grinding it to a paste enhances the flavour.
  • After chana is added you can even pressure cook for 1 whistle for the gravy to blend well with chana.
  • Garnish with finely chopped raw onions only while serving to retain the crunchiness.
  • Adjust water according to the thickness of the gravy. As channa is also added while grinding the gravy will be creamy and thick.
Channa / Chole Masala Recipe
Written by: SHARMILEE J
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Thursday, October 21, 2010

Homemade Creamy Peanut Butter

The first time I tasted peanut butter was at my friends place and I totally disliked the taste. Then once during one chat session with my cousin sis, she mentioned about the taste and health benefits of peanut butter, so thought I should give a try once again and bought a small pack of peanut butter. It comes in 2 varieties crunchy(bits of peanuts here and there) and creamy(no bits very creamy). To my surprise my lil one luved it, whenever she sees the container even after it got finished she would identify and ask for it. So this urged me to try peanut butter at home. This can be done in a jiffy if roasted peanuts are ready. It was so creamy and tasty sure better than the store bought ones as it was minus added preservatives and loaded flavors.
Homemade Peanut Butter Recipe
The texture totally depends on your taste, as I made this specifically for my lil one I made it as a creamy version. The crunchy version tastes too gud too.So no more store bought peanut butter :)

Ingredients:
  • Peanuts(unsalted) - 1 cup
  • Sugar - 1 tsp
  • Honey - 2 tsp
  • Oil - 1 tbsp
  • Salt - a pinch
Homemade Peanut Butter Recipe
Method:
  1. Dry roast the peanuts in a tawa till the skin tends to be crispy and nice aroma comes.

  2. Cool it and then peel of the skin. I usually take a handful of peanuts, rub it with both the hands and blow off the skin...repeat the process for the 1 cup, this way its easy to peel off the skin.

  3. Now add the peanuts, honey, sugar, salt and oil in a mixie/food processor and grind them for few minutes till they turn into a paste like consistency.

  4. Transfer to a clean container, use clean spoon everytime. Enjoy as a spread for bread or eat it as such :)
Homemade Peanut Butter Recipe
Facts and health benefits about Peanut Butter: [Source : Google]
  • One of the health benefits of peanut butter is the amount of fiber found in each serving.

  • In addition to being every kid's (and many grownup kid's) favorite sandwich filling, peanuts pack a serious nutritional punch and offer a variety of health benefits.

  • Peanut butter contains fairly high quantities of dietary fiber, amounting to about 8%, which again helps in regulating both blood cholesterol and blood sugar levels.

  • While the nutritional content of various brands will differ slightly, the bottom line is that there are a number of benefits of peanut butter. In order to get the most benefit, you may want to consider making your own peanut butter at home. This will provide a boost in the nutritional value you derive from the product.

  • Many reasons some avoid peanut butter is due to it being high in calories with a fat content of many calories and several grams of fat per two tablespoon serving. You will be happy to know that the majority of the fat in peanut butter is monounsaturated a type of fat that lowers the risk of heart disease.

  • One of the benefits of peanut butter that many people are unaware of is the presence of resveratrol; this agent has anti-microbial properties that help the body to effectively deal with bacteria and various types of fungi.
Homemade Peanut Butter Recipe


My Notes :
  • The consistency and texture totally depends on our taste. You can make it even more thick by reducing oil to 1/2 tbsp.

  • Once it is grinded to a paste just use the whip option if u are using mixie and whip it 2-3 times to bring everything together easily.

  • Dont add more oil, once u start grinding the peanuts will leave oil too.

  • For the crunchy version just grind it such that its a paste with bits of peanuts, ie in a coarse form.

Isnt it easy?! Even ur lil ones will be happy to help u in making this.....It is indeed a childs play so give them a chance!
Written by: SHARMILEE J
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Tuesday, October 19, 2010

Puliyogare (Puliyodharai Recipe) - Tamarind Rice with Pulikaichal paste

Puliyogare
I was searching for a traditional puliyogare(puliyodharai) recipe and I found this one while browsing....I should say this is a keeper recipe, I have made pulikachal many times following this recipe and have got tasty puliyogares. You can also have a look at my kovil puliyodharai recipe.
Puliyogare
Apart from a fellow food blogger Raji is one of my close friends this blogging world introduced to me. I dont know how exactly it all started apart from exchanging comments it extended to chatting.We have shared many things right from the daily menu to the next post in blogging.I should say she is the only person who has patiently heard about all my DSLR lectures/doubts. I know what irritates her the most but still dont stop doing it ;) She carries herself best with all those difficult festive sweets and snacks. I wish I learn atleast some from her.
Now on to the recipe with my few adjustments : I tell u, the procedure seems to be a bit lengthy but worth every bit of it :)
Pulikaichal paste Recipe

Puliyogare Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian | Recipe Cuisine: South Indian| Recipe Reference: Raks Kitchen

Tamarind - 1 big lemon sized
Turmeric - a pinch
Hing (Perungayam) - a pinch
Jaggery/sugar - 2 tsp [Adjust it according to ur preference]
Salt - to taste
Peanuts - a fist full
Raw Basmati Rice - 1.5 cups

To temper:
Mustard - 1/2 tbsp
Red chillies - 4 small
Urad dal - 1.5 tbsp
Channa dal - 2 tbsp
Curry leaves - 2 sprigs
Turmeric powder - a generous pinch
Hing - 1/2 tsp
Sesame oil - 3 tbsp

To Roast and Grind:
Channa dal - 2 tbsp
Red chillies - 3
Fenugreek seeds - 3/4 tsp
Urad dal - 1 tsp

Method:

  1. In a pan, add a tsp of oil and roast all the ingredients under 'To roast and grind' (in the same order one by one) to golden brown and grind it to a fine powder.
    How to make puliyogare - Step1
  2. Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under 'to temper'.
    How to make puliyogare - Step2
  3. Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half.
    How to make puliyogare - Step3
  4. At this stage add jaggery and 'roast & ground' powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.
    How to make puliyogare - Step4
  5. To make puliyogare:
  6. Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.

    Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required.
    How to make puliyogare - Step5
Puliyodharai Recipe

My Notes:

  • Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.
  • For the above measure the pulikaichal made is apt for 1.5 cups of rice.But add it as per your preference.
Puliyodharai Recipe
Written by: SHARMILEE J
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Wednesday, October 13, 2010

Eggless Choco Chips Yogurt Cookies

Cookies are always very special to me, as my first baking experience started with them. Since the day I bought choco chips, I wanted to try a eggless cookie version with it and finally these cookies caught my eyes from Sunitas site. I've always admired her low fat yet delicious looking baking goodies. I didnt make any modifications just very small adjustments and they turned out good.
Eggless Choco Chip Yogurt Cookies

Ingredients:
  • Oats - 1/4 cup
  • Wheat flour (Chapathi flour) - 3/4 cup [You can substitute it with APF/Maida too]
  • Baking soda - a pinch
  • Coconut - 4 tsp
  • Chocolate chips - 3 tbsp
  • Yogurt(Thick Curd) - 3 tblsp
  • Honey - 4 tblsp
  • Cooking oil- 3 tblsp
  • Vanilla essence - 1 tsp

Method:

  1. In a wide bowl, mix together the flour, oats, baking soda, coconut and chocolate chips. In another bowl, mix yogurt, oil, honey and vanilla essence.

  2. Now make a well in the centre of the oats flour mixture and add in the yogurt mixture. Just fold in no need to knead or overmix it.

  3. Line a baking tray with silver foil. Now pre-heat the oven at 170 deg C. Make equal sized balls of the mixture and place them in rows, slightly apart from each other.Flatten the balls with the back of a fork which will give the lines for the cookies.

  4. Place the tray in the centre of the pre-heated oven and bake for about 15- 20 mins or till the tops are very slightly brown.

  5. Remove from the oven and Let them cool on the tray for a minute and then transfer to a rack to cool completely before storing in air tight containers.

Choco Chip Yogurt Cookies
Note : I am sure this would taste great when made with APF(maida) also though I havent tried them myself.
Written by: SHARMILEE J
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Sunday, October 10, 2010

Carrot Poriyal Recipe - Carrot Stir Fry Recipe

Carrot Poriyal Recipe
Carrot poriyal or kootu or milkshake or juice or even raw I just love anything with carrots. Carrot Kootu is my lil ones fav too, will post the recipe sometime soon. Now with no further delay lets get onto the simple easy carrot stir fry(we call it podimas) recipe.And this is my first click in our new home :) Here the sun shines very bright else its very dull, kind of changing climate often. Still am in process of setting up a table for clicking purpose atleast in our new home, cant wait to click it from the new setup :)
Carrot Poriyal Recipe

Carrot Poriyal Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Carrots - 4 small sized
Onion - 1 medium sized chopped finely
Coconut - 1 tbsp

To temper:

Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Green Chillies - 1 slitted into half

Method:

  1. Wash carrots, remove the outer skin, grate it and keep aside.Heat oil in a kadai, add mustard seeds,urad dal and let it splutter. Add curry leaves and fry for a min. Now add green chillies and saute for 2mins.Now add onion and saute well till it is slightly browned. Then add grated carrots.
    How to make carrot poriyal - Step1
  2. Saute for 2mins then sprinkle little water and cook covered till it turns soft and raw smell leaves.
    How to make carrot poriyal - Step2
  3. Add required salt.Once it becomes dry add coconut, give a quick stir and switch off.
    How to make carrot poriyal - Step3
Switch off and serve with sambar rice or any variety rice. This tasty carrot stir fry is quick and easy to make. Goes well with any variety rice or sambar rice. And carrots we get here are very fresh as they are straight from ooty and the color is nice fresh orange and they are sweet and tasty too. Coming up next is Eggless choco chip yogurt cookies...Stay tuned!

My Notes:

  • You can skip pressure cooking and cook beets while sauting itself. But I find this method easier as it makes cooking faster.
  • Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer adding it.
  • Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.
Carrot Poriyal Recipe
Written by: SHARMILEE J
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Wednesday, October 6, 2010

No Bake Biscuit Custard Pudding Cake

Once while bloghoping came to know about vegbowl and chanced to see this recipe. The picture looked so tempting that I wanted to try it out immediately. Since then I am regular to her blog to see her lovely clicks and posts.
Biscuit Custard Pudding Recipe
When I heard that guests were turning home weekend, I made this for the first time and it turned out super tasty. The lil ones enjoyed every bite and I was happy seeing them :) Not to mention about the elders too they were happily digging in and this is ammas most favourite.
I dont like custard, but still this cake is an exception.


Biscuit Custard Pudding Recipe
Ingredients:
  • Vanilla flavoured custard powder - 5 tbsp
  • Milk - 3 cups
  • Sugar - as required [I used 4 tsp]
  • 50-50 or Krack Jack Biscuit - 1 packet [I used Krack Jack]
  • Coffee decotion - 2 tbsp [optional but recommended]
  • Chocolate / Choc Semiya / Choc Sauce - as required to cover the top layer

NOTE : If you are not familiar with making filter coffee decotion this is for you to make coffee decotion without filter :Take 1/4 cup hot water and add 1.5 tsp of instant coffee powder (Bru, Nescafe sunrise works best) and mix well.Use this as coffee decotion it to dip ur biscuits.It works almost like filter decotion.

Biscuit Custard Pudding Recipe
Method:
1.In a small bowl add the custard powder to little milk and dissolve till the custard powder combines with milk into a smooth liquid without any lumps. Keep aside.[This step should be done with out keeping in stove] Keeping in low flame, heat the remaining milk , add sugar.
Biscuit Custard Pudding Recipe
2.Now add the custard milk. Stir slowly, well and continuosly.The mixture gets thickened very fast so be very careful. Stir for 2-3 mins switch off and cool down. The consistency is little thicker, but still should be in flowing consistency as shown below. Now dip each biscuit for a second and arrange it in a square plate/tin and layer the base of the plate with krack jack biscuits dipped in coffee decotion for first layer.
Biscuit Custard Pudding Recipe
3.Above the first layer spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.Repeat this with another layer then alternatively stack up with biscuits and custard. Build 3-4 layers repeating the same process.Then grate chocolate/ add chocolate sauce or readymade choc semiya(which is what I've done) over the top layer biscuits, covering up the whole cake.
Biscuit Custard Pudding Recipe
4.Refrigerate it for few hours (about 2-3 hrs). Remove from the fridge about 5-10 minutes before serving.Cut into desired squares/pieces and serve immediately.
Biscuit Custard Pudding Recipe

The crunch in the biscuits with the creamy custard...Yumm! Sure to be kids favourite too.

Biscuit Custard Pudding Recipe
My Notes :
  • The amount of custard in each layer purely depends on your choice. I liked mine just covered, if you like custard then add it more generously covering the biscuit layer completely.
  • Build about 3-4 layers, not beyond that, as it will not hold shape making it hard to cut into desired square pieces.
  • Tastes best when served immediately after taking it from the fridge.
Biscuit Custard Pudding Recipe
Written by: SHARMILEE J
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Sunday, October 3, 2010

Idli Milagai Podi - Idli Podi Recipe(Spiced Chutney Powder)

Idli Milagai Podi
Idli Milagai podi / Kara Podi(Idli Podi) is my fav and can have it even daily.....Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this podi comes to our rescue. I am sure each one has their own version and here is mine.....I have tried different versions of this podi but sticking on to this one since a year.
I am sure everyone is catching up enthiran fever so am I :) But planning to watch it only this month end.....so that we can hear the dialoges and watch the movie peacefully. Am hearing varied reviews of the movie....whatever it is, the only and main powerful element that makes me go to theater to watch the movie is none other than our SUPER STAR Rajinikanth!! Its been a yr since I visted theaters, the last movie I watched onscreen was Abhiyum Nanum. So am excited and thrilled to watch the first movie in theater with mittu :)
Idli Podi Recipe

Idli Milagai Podi Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 3/4 cup
Recipe Category: Side dish | Recipe Cuisine: South Indian

Urad dal / Ulutham paruppu - 1/2 cup
Channa dal / Kadala Paruppu - 5 tbsp
Red chillies - 12 to 15 (adjust according to your spice level)
Sesame seeds - 1.5 tbsp
Grated Coconut - 1 tbsp
Curry leaves - few
Hing - a generous pinch
Garlic - 6 to 8 flakes
Salt - as required

Method:

  1. First dry roast the dhals till golden brown, set aside. Then dry roast red chillies,set aside. Dry roast coconut and sesame seeds till golden brown, keep aside.
    How to make idli podi - Step1
  2. Then roast garlic and curry leaves just till curry leaves turn crisp. Allow the roasted ingredients to cool down. Then grind together with required salt and hing to a coarse / fine powder as you like it.
    How to make idli podi - Step2
Enjoy this podi with nalennai/gingelly oil spread over idlis or dosas.
Idli Podi Recipe
I luv idlis with the podis spread on it like the above. If you give an hr or so it tastes so good!! I have tasted MTR, sakthi masala and aachis idly podi but all that was till I tried it on my own. I saw the ingredients on each of them and got my own idea and came out with this flavourful homemade idly milagai podi.
Idli Podi Recipe

My Notes:

  • Garlic can be crushed and added raw then add it while grinding at the final stage.As the flavour of garlic catches up in the podi very well if done this way.I usually roast garlic(reserve 2 raw flakes alone) and add just 2 raw flakes while grinding.
  • The color of the podi purely depends on the chilli variety and the amount of chilli we use.
Idli Milagai Podi Recipe
Written by: SHARMILEE J
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