Sunday, January 22, 2012

Thayir vadai| Dahi Vada

One fine day after this pongal got to make this yummy vada. My mom makes this way and I want to share this with u all.. read and relish….

For Vadai
Ulutham paruppu/ black gram dhal  1 cup
Rice 3 tbsp
Few whole pepper
Chopped green chilies  2 tsp
Cumin powder ¼  tsp
Asafetida ¼ tsp
Salt little
Curd Mixture
Thayir/curd  4 cups
Scrapped coconut 2 tbsp
Green chili 1
mustard  ½  tsp
asafetida little
Curry leaves  few
Red  chillies 3no
Garnishing : just to sprinkle on top
Red chili powder
Chat masala powder
Coriander leaves
Karaboondhi / kara sev
Soak the paruppu/dal in water for 30 to 45 minutes. Grind the Paruppu/dal along with green chillies, asafoetida, cumin powder and salt in wet grinder/blender adding a tablespoon of water , but do not add more water.The batter should be fluffy.Transfer the batter to a vessel and heat oil side by side, when the oil is heat enough, Wet your palms, take a ball of the urad dhal batter and make vadai as shown in the picture. Remove the deep fried vadais and drop them into a bowl of warm water and place them in it for about 10 seconds. Remove and gently press between slotted spoons/ jalli karandi to remove the excess water. Set aside. Finish making vadais with the rest of the remaining batter soak them in water and set aside.
Mean while, grind scrapped coconutand greenchili in to paste and mix it with the whisk the thayir/curd well. In a small pan heat a teaspoon of oil and season with, mustard, asafoetida, redchillies and curry leaves. Add the seasoning and salt to the curd mixture, mix well. 

now the interesting part is coming. Spread the vadais in a wide vessel ,do not place one over the other. Pour the curd mixture evenly all over the vadas, covering them completely. Then garnish with little red chili powder, chat masala powder and  kara boondhi/ sev, corrainder leaves. It will give you awesome finish. Enjoy !!!

Friday, January 13, 2012

Kanchipuram idli | Kanjeevaram Idli

Kanjeevaram idli/ kanchipuram idli is one of my favourite . My mom used to prepare this often, whenever i go to my moms place , she used to make this and i love it with idli podi or coconut chutney.Urad dhal gives us a wonderful taste, as we add curd and ginger powder,it enhance the taste of it. here the wonderful recipe for u all..Just try it once and see. 
Rice (raw rice)               1cup
urad dhal broken           1cup
pepper powder/ jeera powder 3tsp
Asafoetida                     1Pinch
Curry leaves                    few
Dryginger powder (sukku)3tsp
whole pepper and jeera    few               
Curd                               2cup
Salt                                required amount
Ghee                              2tsp  
oil                                  2tsp
Grind Rice and dhal like rawa with out water. soak over night with salt and curd.

Next day heat  oil and ghee . splutter pepper and jeera together then add pepper, jeera powder and sukku powder, asafoetida and curry leaves in the batter ,now add the hot oil in it and mix well. the batter would be of normal idli batter consistency. 

Now take a wide mouth bowl, apply ghee in it. pour batter to 1/2 of the vessal and now keep for 4 whistle in cooker. Take it, turn over , now cut it in  cubes or desired shapes and serve it with chutney or idly powder.

Wednesday, January 11, 2012

Adai - Blog hop wednesday version 2.0

Adai is a protein enriched tiffin variety. Many people prepare it in many ways. I do it in a different manner. This time my partner is Jabeen .When I went thro all the recipe I saw this Adai recipe in jabeen ‘s corner with fenugreek seeds which  twisted my usual preparation and I just took this recipe for our Blog hop Wednesday event ,tried it . Just one addition from my side is coriander leaves. It gives a wonderful taste. Then  I have a small daughter who won't munch adai properly. So I grind onion with the dals itself. It was yummy and tasty. Here is my first blog hop in the year 2012.

Basmati Rice - 1/4 cup
Channa Dhal - 1/2 cup
Toor Dhal - 1/4 cup
Yellow Moong Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Fenugreek Seeds - 1tbsp
Dry Red Chillies - 10 no.
Coriander leaves chopped
Onion - 1 chopped
Salt - as required
Oil for frying adai (Apply both the sides) 
Soak all the ingredients except dried red chiilies and onion and corriander for 5 hours.. 
Grind the soaked rice and dhals together with dry red chillies, onion, little corriander and salt to a smooth paste, a little thicker than our regular dosa batter.
Heat the tava. Like dosa Add 1 laddle batter in the tawa and spread it like dosa. Add little corriander on top of it.. Apply oil on the side and cook well ,then turn over and cook both the sides evenly.

Serve Hot Adai with tomato chutney,coriander chutney, Avial or with pickle .

Friday, January 6, 2012

Prawn Tandoor

Prawns is one of the favorite item, my daughter and my husband likes.. I used to make many kind of styles with it. Now this is a new one which I tried myself and it was good and they liked it. The best part is I made only 10 no of jumbo sized prawns and it Vanished fast . hope even all my Non veg loving friends will also like this… especially prawn lovers…

Jumbo sized prawns 10 no
Chicken tandoori masala  3tbsp
Pepper  / jeera /sombu powder 1tbsp
Red colour a pinch
Salt to taste
Olive oil  1½ tbsp.
Clean the prawns thoroughly, take a wide mouth bowl. 
 Add the all the other ingredients in the bowl.Add the prawns and mix well without water, the water in cleaned prawns itself is enough for this. 

Pre heat the oven to 250 degree and arrange the prawns in the barbeque screws. Now cook the prawns in the oven for 45 min till it cooks well.
Now serve hot with lemon.

Wednesday, January 4, 2012

Mattar pulav

I mostly love pulav variety , used think of making this way many times. Peas pulav is a easy and filling item. Goes well with any kind of side dishes, it tasted awesome with soya sauce, when I added it in end. Here we go.

Raw rice  / Basmathi rice  1 cup
Green peas / matter ½ cup
Shahjeera  1tsp
Onion 2 no medium finely chopped
Ghee and oil together  1tbsp
Garam masala 1tsp
Green chili 2 no ( slitted)
Coriander leaves hand full
Ginger garlic paste 1tsp
Soya sauce  3 tsp
Water 2 cups
Salt to taste
Take a wide mouth pan and add the oil and ghee according to your taste. Add shah jeera and fry onion. When it turns to pink add garam masala and ginger garlic paste and fry well. Now add green peas and coriander leaves. Mix well then add salt. 

Now add the water. When it starts boiling add the rice. Mix well and close the pan let it cook well for some time. Now open the lid and add soya sauce. Mix well. Switch off the flame and close the pan keep it for some time in dum and serve hot.

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