Thursday 8 May 2014

ALOO BONDA/URULAI KIZHANGU BONDA

Last weekend since my hubby was at home,I decided to have pani puri chat recipe as it was my son's long day desire to have.so I boiled potatoes and made green chutney and red chutney.But I could n't get puris at that time.so I planned to do something with that boiled potatoes.So i decided to make aloo bonda as it requires less cooking.It was a nice snack for evening to have it along with tea.So here's the recipe.
INGREDIENTS


  1. Potato-4-5
  2. Onion-2 small size
  3. Green chilly-1-2 finely chopped
  4. Lemon juice-few drops
  5. Coriander leaves-finely chopped
  6. Turmeric powder-a pinch
  7. Salt -to taste


METHOD

  • Boil potatoes .mash it without any lumps.



  • Add finely chopped onions(no need to saute it).
  • Add finely chopped green chilly.if u r more spicier,u can add some more chilly powder too.
  • Add some drops of lemon juice and add turmeric powder,salt,fresh coriander.
  • Mix all the ingredients well.
  • If u want u can saute them too.while sautéing,u can temper with mustard seeds and adding onions,then potatoes,chilly,salt,coriander,lastly lemon juice.
  • Now ur stuffing is ready.prepare small lemon sizes balls from the stuffing which u had prepared.

FOR OUTER COVERING




  1. Besan flour-1/2 cup
  2. Rice flour-1/4 cup
  3. Cooking soda -a pinch
  4. Turmeric powder -2 pinches
  5. Water -to make a thick batter.
  6. Salt-to taste
  7. Chilly powder -1/2 tsp
  8. Hing-1/8 tsp

METHOD

  • Prepare thick batter with the above ingredients..dont add too much water.
  • Drop one ball(stuffing) into the batter.


  • Coat it nicely in the batter uniformly.
  • Carefully drop into kadai filled with oil for deep frying.


  • Keep the stove in medium flame.
  • After few minutes,flip the bondas.wait till othet side gets nice yellow colour.

          Now ur bondas are ready.serve it with coconut chutney.



Wednesday 7 May 2014

BREAD CUTLET


Today when my son asked for evening snacks,I saw wheat bread at my home.So I planned to go for cutlet with few simple things available at my home.I had some leftover rice .So mixed up everything and preparred in a jiffy.It came out well.Here I 'm sharing the recipe which we enjoyed.
INGREDIENTS

  • Bread slices-2
  • Cooked rice-1/2 cup
  • Onion-1 cut finely
  • Potato-1/2 grated
  • Chilly powder-1/2 tsp
  • Garam masala powder-1 tsp
  • Salt-to taste
  • Corn flour-2 tblsp


METHOD

  • Dip bread slices in water.Immediately squeeze it tightly.Add cooked rice,onion,squeezed grated potato(don't forget to squeeze as it will ooze out water if directly added to it).
  • Add chilly powder,garam masala powder,salt.




  • smash everything well .If u want,add coriander leaves.


  • Divide into 12 equal balls.
  • Take one ball.Shape it like a cutlet in whatever shape u like.


  • Take a flat tawa.pour 1 tblsp of oil.place prepared cutlet pieces.sim the stove.Let it get nice golden brown colour.


  • Turn it other side.If u want pour somemore oil.Let the other side also get nice golden colour.



Enjoy ur cutlet with sauce,sweet chutney/green chutney in ur way.

Tuesday 6 May 2014

TOMATO KURMA


Usually I prepare veg kurma or dal for paratha to accompany with.But this time i made kurma with onion and tomato alone.I can assure u for its taste.Its a mild flavoured kurma.But i felt this spice and flavouring is apt.It is so simple to make but taste simply superb.
INGREDIENTS

  • Tomato-5
  • Onion-3
  • Red chilly powder-1 tsp
  • Milk-1/2 cup


TO GRIND

  • Grated coconut-1 cup
  • Green chilly-2
  • Ginger-1 inch piece
  • Garlic-2 pods
  • Fennel/sombu-1 tsp
  • Roasted Bengal Gram-1 tblsp
  • Onion-1 small size
  • Tomato-1

TO TEMPER

  • Fennel-1/2 tsp
  • cloves-2
  • cinnamon-1 inch piece

METHOD
Grind the ingredients as mentioned in "TO GRIND" section.
Place a pan on the stove.Pour some oil into it.
When it becomes hot add the items mentioned in "TO TEMPER".
Add onion.Saute it.Dont saute it leaving it brown color.It will add bitter taste to the gravy.Instead u can add some water to it.
Cover it and cook.By this method it will become soft and also leaving sweetness to the gravy.
Then add tomatoes.Follow the same method.Dont make it mushy.let the tomatoes been seen as an individual one not a mashed tomatoes.
Add  the grinded paste .Mix it well.Add red chilly powder.Allow to cook till the raw smell leaves from the gravy.
Add milk.Dont add water.Milk adds richness to the gravy .Add sugar to enhance the taste.
Add lots and lots of fresh coriander leaves to it.Let it boil for few minutes.
Transfer to a serving bowl.

Serve it with Paratha,poori,any pulao or even with dosa,idly as u like.

Friday 2 May 2014

VARAGU ARISI / KODO MILLET DOSAI



Nowadays many people pay more attention to their health.Due to media,people get health awareness and many of them are including siru dhanyam(millet) in their daily food.Actually its good to have atleast one sirudhanyam once in a week.I got an oppurtunity when my friend PRABHA gave varagu(kodo millet) pongal to taste.It was nice.I also wanted to make a try with varagu asisi but made dosai.It came out well.I couldn't find out any difference from normal dosa.Easy to prepare and also more healthy.
INGREDIENTS

  1. Varagu rice-3 cup
  2. Urad dal-1 cup
  3. Methi seeds-1 tblsp
  4. Aval-1/4 cup(optional)
  5. Salt-TO taste

METHOD

  • Soak rice,dal along with methi seeds seperately  for 5-6 hours.
  • Half an hour before u are about to grind,rinse poha with water.If its thick aval,soak it with water.
  • grind it to make dosa batter along with soaked poha.Add salt.
  • Allow it to ferment overnight.
  • Next day morning give a mix from top to bottom the fermented batter.

  • Prepare dosa as u do for normal dosa.

Serve with chutney/sambar as u wish.

Thursday 1 May 2014

kothavarangai vatral kulambu


Vattal kulambu is a traditional  brahmin recipe which tastes divine.No words to express its taste.Such a mouth watering dish and it will go with any sidedishes like potato kara curry,any type of roast or any kootu.Or sutta appalam also goes well.In my home ,my husband loves this if I prepare with kothavarangai vatral.I usually prepare this for weekend  to taste it without any hurry.
Now over to recipe
INGREDIENTS

  1. Tamarind-one medium lemon size
  2. Onion-1
  3. kothavarangai vatral-one fist full
  4. kulambu podi/sambar powder-3  tsp
  5. Garlic -4-5 pods(optional)
  6. Gingely oil-3-4 tblsp
  7. Turmeric powder-1/8 tsp
  8. Hing-1/8 tsp
  9. Salt-To taste
  10. Rice flour-1 tsp

TO TEMPER

  • Mustard seeds-1 /2 tsp
  • Methi seeds-1/4 tsp
  • channa dal-1/4 tsp
  • toor dal-1/4 tsp
  • curry leaves-few
  • kothavarangai vatral-As mentioned above.

METHOD

  1. Pour some hot boiling water over tamarind.After 10 mts,extract the pulp .Alternatively u can microwave tamarind for 2 mts in a bowl along with some water and take out the juice.
  2. Do tempering in a kadai with the items mentioned in the section"TO TEMPER" leaving vattral.
  3. Take a seperate pan and pour some oil and when it is hot add vatral.fry it it achieves crispiness.
  4. I microwaved vatral for 2 minutes in turn over plate itself turning vatral  now and then.Then i transferred to kadai and my vatral turned super crisp and consumes very little oil.
  5. Sepearate vatral alone from temperings and keep it aside.
  6. Now add onion into the tempered kadai.Fry for 2 mts.
  7. Then add tamarind juice.add turmeric powder,sambar podi,salt.
  8. Allow to boil till the raw smell goes.
  9. Add vatral to the boiling kulambu.
  10. Take a tsp of rice flour and add some water and dissolve it.Transfer the dissolved contents into kulambu.
  11. Let it boil for 1-2 mts.Now add jaggery,hing.Add coriander leaves into it.
  12. Simmer for a minute .switch it off .

Now ur vatral kulambu is ready.