Hotel style pudhina chutney / mint chutney

Hi all, I hope Thia chutney will be loved by all. However we make chutney, we love hotel chutney. So I have combining a lot of recipes to derive at a simple hotel style chutney for idly and dosa. This chutney is so refreshing with soft idlies. The consistency can be thick or thin however you want it to be. Enjoy this yummy chutney.

Ingredients:

• Mint leaves - 1 cup
• Coriander leaves - 1/2 cup
• Channa dal - 2 tsp
• Urad dal - 2 tsp
• Green chilly -1
• Red chilly -2-3
• Salt
• Tamarind - one small gooseberry size
• Water
• Oil
• Coconut grated -1/4 cup

For tempering :

• Curry leaves
• Mustard seeds
• Asafoetida
• Urad dal

Method:

• Heat a pan, add a tsp of oil fry the channa dal and urad dal until golden brown.
• Along with it , add the red chilly and green chilly and fry for a min. Add the tamarind piece and stir for sometime. Remove them from the pan.
• In the same pan, add a tsp of oil, add the mint leaves and coriander leaves and sauté them well.stir it unless the leaves are roasted well.
• Transfer it into a mixer, allow it to come to room temperature.
• Add the salt and grated coconut to it. Grind it into a smooth chutney by adding water.
• Finally temper it with mustard seeds, asafoetida, urad dal and curry leaves.

Relish it with dosa and idly.

Maida almond burfi

Sweets and snacks everywhere. This is my last sweet for this year Deepavali. A simple elegant, no kindling and kelaring for too Long, when the consistency is right. Maida almond burfi was my sudden sweet, I did not plan to make purposely. Before I could cut, my kid grabbed two pieces from it and went away. There was left over sugar syrup from the badusha. So just gave it a try. Let me know your comments after you try.

Ingredients:

• Maida - 1 cup
• Almond powder - 1 tbsp
• Sugar - 3/4 cup
• Water
• Cardamom powder -1/2 tsp
• Saffron - little
• Food Colour - a pinch
• Ghee - 2 tsp

Method:

• In a pan, add sugar and 1/4 cup water. Boil it for one string consistency.
• Meanwhile, fry the maida flour in a pan for 2 mins. 
• Once the sugar syrup has achieved the one string consistency, add the cardamom powder , food Color and saffron strands. Switch off the stove.
• Add the maida and almond powder in the sugar syrup and give a stir. Both gets mixed nicely and form into a dough consistency. Now add two tsp of ghee and stir well. The burfi comes out from the pan like a ball.
• Place the ball in a greased plate and flatten it. Allow it to cool.
• Cut once it is little warm.

Wonderful sweet in just 5 mins, added to my Deepavali platter.

Ragi ribbon pakoda

Ragi ribbon pakoda is the last savoury that I am making this year for Deepavali. My hubby's Favourite among the snack I make is garlic ribbon pakoda. But I have made Ragi version this time. Every year I try to make some Savour or sweet with millets. This year I didn't make any, so the request of ribbon pakoda is fulfilled by introducing my finger millet. The Ragi ribbon pakoda is very crispy and healthy too as the traditional one contains more besan flour. Try these black beauties and write a feedback.

Ingredients:

• Ragi flour- 2 cups
• Besan flour - 1 cup
• Rice flour - 1/2 cup
• Chilly powder - 1 tsp
• Sesame seeds - 2 tsp
• Salt
• Asafoetida
•  Water
• Oil

Method:

• In a vessel, take all the above ingredients except water and oil.
• Heat oil in pan, add 2 tbsp of oil to the above mixture and knead the mixture into a smooth and soft dough.

• Take the murukku press and put nada achu and take small balls from the dough and fill in the press.
• Once the oil is ready for frying, press the murukku press and put in roundel.

• Flip over to the other side. Fry until the bubbles vanishes. 

Crispy hot Ragi ribbon pakoda ready for my Deepavali platter.

Maida thattai

Just 2 more days for Diwali and the preparations are gong Superfast in all the houses. Here I am sharing a simple recipe thattai using maida. Yesterday my kiddo went to a shop and took a big box of thattai and screaming that she needs it. I said I shall make it for you at home and Tada it's ready today. Hope it's a big surprise for her after coming from school. Hope she likes it and says yum Amma as usual.

Ingredients :

• Maida - 1 cup
• Rice flour - 1/2 cup
• Bengal gram - 2 tbsp soaked
• Butter -2 tbsp
• Chilly powder - 1 tsp
• Salt
• Asafoetida - 1/2 tsp
• Curry leaves -1 sprig
• White Sesame seeds - 1 tbsp
• Oil
• Water

Method :

• In a vessel, add all the ingredients mentioned above.

• Knead the dough into a soft batter.

• Take the dough and divide into balls. Roll it using a rolling pin and using a round cutter, cut it into small thattais.

• Prepare all the roundels by rolling it.

• Heat oil in a pan, now slowly dip the roundels and deep fry them until golden brown.

Now crispy , tasty thattais ready for Diwali.

Badusha/ Balushahi

Happy Diwali my dear friends. I wanted to make badusha for a very Long time. But today is the day, with all the enthusiasm I made it. When all others like jamun, ladoo ,etc, I love badusha from my childhood. Most memorable one. I was the one to grab badusha from the asssorted sweet box, there will be no demand for this humble sweet. So since my hubby and kid likes badusha as week, tried my hands on it. Yet to taste it , posting hot as soon as I made.

Ingredients:

• Maida flour - 1 1/2 cup
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Baking powder - 1 tsp
• Butter - 2 tbsp
• Curd - 2 tbsp
• Water - little
• Oil
• Sugar - 1 cup for syrup
• Water - 1/2 cup
• Saffron strands - few
• Cardamom powder 1/2 tsp7
• Lemon juice - 1 tsp

Method :

• In a vessel, take the melted butter or ghee, add the sugar, salt and baking powder.
• Mix nicely using your fingers until frothy.
• Add the maida, curd and mix them until the grainy texture is formed.
• Add water little by little and make it into a soft dough. It will have pores and coarse surface which will help the dough for forming layers.

• Do not knead it to a tight dough. Let it rest for sometime.
• For sugar syrup, add the sugar and water. Let it dissolve and stir the syrup up to a single line consistency.

• Once it is ready, add the lemon juice, saffron and cardamom powder. Mix it.
• For making badusha, heat oil in pan.
• Meanwhile knead the dough a little bit and now take small balls out of it and make roundels.

• Give it a small press and put a small hole in between.
• Repeat the process for the rest. 
• Now fry these badushas in hot oil in medium flame. Dip in the sugar syrup for 10 mins.

Yummilicious sweet ready for Diwali.

Cashew pakoda / mundhiri pakoda

Happy weekend friends. All of you must be very busy preparing sweets and snacks at home this weekend. I made a fantastic tasty snack for all of you this Diwali. It's cashew pakoda. One of my hubby's fav in A2B shop. I thought , why I have not tried this to make these many years and we only bought it. So just went about making. The recipe is really simple. Do try out and send me the feedback.

Ingredients:

• Cashew brown into half - 1 cup
• Besan flour- 1 cup
• Rice flour - 1 cup
• Mint leaves - one handful finely chopped
• Fennel seeds- 2 tspButter - 1 tbsp
• Baking soda - 1 tsp
• Salt
• Green chilly - 2 chopped

• Water - little
• Oil 

Method:

• In a large vessel, add the melted butter and baking soda. Using your fingers, gently rub the mixture well for 5 mins.
• Add the besan flour and rice flour and mix gently , this gives nice pores and airy texture to the pakoda. Mix it for 2 mins.
• Add fennel seeds, mint leaves and green chilly and mix again .
• Finally add the broken cashews and salt. Mix nicely to the mixture to coat on the cahews nicely.
• Gently sprinkle water just to combine everything. Do not add more water and make it into a dough.
• Heat oil in a pan, once it is hot, take little by little and put in oil by pinching the dough into the hot oil.
• Deep fry on both the sides until golden brown.

Crispy and crunchy cashew pakoda are ready.you can store it in a box for up to 10 days.

Kesar badam complan burfi

Hello all, every year I try to innovate new sweets and savouries in my kitchen. Last year I made chocolate burfi which my family loved it. This year it's even more challenging and headbreaking to decide on a sweet to please fellows at home. Let me see, as am posting this have not got review from my family. I am posting right away after making it. So you are the one to see and review it first. This time tried the burfi with my kid's health drink ie. complan. 

I shouldn't boast as such, it came out really well. We need not stand in the kitchen for a Long time. If the ingredients are ready, the sweet is ready in 15 mins. Do try out this for your Diwali and write to me.

Ingredients:

• Milk powder - 1 cup
• Complan kesar badam - 1 cup
• Almond powder - few tsp for garnish
• Milk - 1/4 cup
• Condensed milk - 1/4 cup( adjust according to the sweetness as the complan powder contains sugar)
• Ghee - 2 tsp
• Saffron - few strands

Method:

• For almond powder, I ground fresh almonds in a mixer with skin into a semi coarse powder.
• In a pan, add the milk powder, complan powder and sauté for 2 mins.
• Add the condensed milk and keep stirring it. Check the sweetness when you pour the condensed milk. I used Low fat Milkmaid which was very sweet, so few spoons were sufficient.
• Mix nicely. Slightly sprinkle milk to mix the burfi into a dough. Add milk unless it is formed into a ball.
• Now remove the burfi dough from the stove.
• In a plate, add a tap of ghee and grease it. Add a tsp of ghee to you fingers and take the dough and spread it across the greased plate.
• Gently sprinkle the almond powder on TOP of the burfi plate and sprinkle the saffron strands as well.

• Wonderful complan burfi is ready. It's not only tasty but healthy as well. 

Cut it into desired shapes and distribute. Quick sweet in 15 mins.

Veg spring roll

Today it's a all time Favourite snack loved by all of us and the kids too. I generally load it with veggies. It's a Chinese starter, but mine is a Indochina she version. We can make the same recipe by adding minced chicken or mutton for non veg version. I made this last year for my kid's birthday party. All my friends loved it. It's easy to make once the veggies are ready and I have used spring roll sheets.

Ingredients: 

• Carrot - 1 minced
• Cabbage - 200 gms minced or finely chopped
• Capsicum - 100 gms - chopped finely
• Spring onions - half a bunch finely chopped or minced
• Garlic cloves - 10 minced
• Salt
• Soya sauce - 1 or 1/2 tsp
• Pepper powder - 1 tsp
• MSG - optional
• Spring roll sheets
• Cooking oil 
• Maida - for making paste
• Water

Method : 

• For the filling, heat oil in a pan, add the finely chopped garlic. Once its fried, add the chopped onions.

• Add all the veggies, soya sauce, salt and pepper powder.

• Add the spring onions and msg. Stir well.

• Switch off once all the veggies are boiled and cooked.
• For the rolls preparation, take a spring roll sheet( readymade) place it on a flat surface. Take a spoon of filling and place it in middle.

• Fold the sheet from side wards and cover the TOP. Seal it using the maida paste. 

• For Maida paste, in a bowl, add maida, water and little salt and mix it into a smooth paste.
• Repeat the procedure for rest of the spring rolls and keep it ready.

• Heat oil in a pan, place the prepared rolls in the oil, fry them on all sides till crispy.

Wonderful spring rolls ready for kitty party.

Banana kesari / vazhaipazha kesari

Welcoming post with a sweet. I have been too busy nd lazy in blogging for a Long time. I will Ensure myself to blog continuously. Today's recipe is a simple sweet, everybody's Favourite is the humble kesari, I have added banana to the normal kesari which gives a a really good taste to the kesari from the usual one.

Diwali preparations would have started in all your houses. I am yet to decide on the savouries and sweets.

Ingredients:

• Ghee - 1/2 cup
• Banana - 1 or 2 smashed
• White Rava - 1 cup
• Sugar - 11/4 cups
• Water - 3 cups
• Fried nuts - 2 tsp( Optional)
• Cardamom powder - 1 tsp
• Orange food color - a pinch

Method:

• Dry Roast Rava.
• Boil water. Add the banana pulp and the food color to it .Stir well.
• Add sugar. Mix well. Let it dissolve.
• Add the rava and allow it to boil.
• After the rava is cooked well ,add Ghee. Cook till ghee comes out.
• Add the cardamom powder and fried nuts. Mix well.

Wonderful mouthwatering banana kesari is ready.

Aubergine fritters / kathrikkai bajji

Hi all , starting the day with a yummilicious starter for all the veggie lovers. This fritter is made with the aubergine which is the big eggplant or the brinjal. generally, we used to make bajji with brinjal by using besan flour. This fritter has a twist in the mixture and I love the taste of it so much. I am not sure though, how many of you would like this taste. Do give it a try. My Mom and grand Mom used to make this in ordinary brinjal. Once I had this fritter in a restaurant. I fell in love with this. Of course I found the batter that they used as a foodie, it's all in the game. Going to the recipe now.

 

Ingredients:

Aubergine ( big eggplant ) - 1

Dosa batter ( sour one will give better taste)- 1 cup

Besan flour - 3-4 tsp

Salt

Oil

Chilly powder - one tsp

Method :

Cut the Aubergine into small wedges.

In a bowl, take the dosa batter, add chilly powder, besan flour, salt( add little for the vegetable , since the batter will have salt) and mix nicely. Do not add water, the consistency will become watery.

Heat oil in a pan, once it is hot. Start to fry the fritters.

Take the pieces of wedges and dip in the batter and fry it until crisp.

It will be very crispy as we have added besan flour also.

 

Crispy and crunchy aubergine fritters ready!

Mutton sukka

One of the most Favourite dish by all the non veg lovers is mutton sukka. That too with hot rice, rasam the combo will be yum.. I have already shared my chicken chukka recipe earlier. This is a different version . Mutton sukka can be had with rice, as sides. It can also be had as a starter. This is not the generally made pepper fry. The same way. Hi ken chukka can also be made. This recipe can be made in mushrooms, prawns and also babycorn for veg version. Try making out this simple recipe and post your comments.

 

Ingredients :

Mutton - 500 kg

Onions - 2 big sized finely chopped

Curry leaves

Cumin seeds - 2 tsp

Red chilly -4-5

Pepper corns - 1 tsp

Coriander seeds - 2 tsp

Fennel seeds - 1 tsp ( optional)

Salt

Oil

Water

Turmeric powder - 1 tsp

Ginger garlic paste - 2 tsp

Red chilly -1

Green chilly -1

Method :

Wash the mutton nicely and chop it into small pieces.

In a vessel add the washed mutton, salt and turmeric powder . Cook for 7-8 whistles.

Heat a pan, add 100 gms of oil, splutter curry leaves, red chilly and green chilly.

Add the chopped onions and fry them nicely until it becomes brown.

Add the ginger garlic paste and fry for 2 more mins.

Meanwhile, in a mixer grind the cumin seeds, red chillies,  coriander seeds , fennel seeds and pepper corns into a medium coarse powder. Do not the roast the ingredients. Grind it raw.

Once the ginger garlic paste raw smell vanishes, add the cooked mutton, the ground powder and salt and allow it cook once the masala is cooked well and nicely coated on mutton.

 hi 

Garnish with curry leaves and serve hot with rice! 

Palakkottai fry / Jackfruit seeds fry

A very tasty vegetarian side dish.. Many people like jackfruit seeds. I am not a big fan though, but my hubby loves it. Made Thia yummy and crunchy palakkottai fry. Hope you all like its garlicky flavour. 

Ingredients:

Jackfruit seeds - 15

Garlic pods - 5

Mustard seeds - 1 tsp

Chilly powder - 1 tsp

Curry leaves

Oil

Salt

 

Method:

Pressure cook or boil the jackfruit up to 4 whistles.

Peel off the outer cover and chop the seeds into smaller pieces.

Heat a pan, add oil and splutter mustard seeds and curry leaves.

Add the crushed garlic no fry it.

Add the chopped jackfruit seeds, chilly powder, salt.

Close and cook for 5-7 mins.

 

Yummy seeds fry is ready to eat with sambar rice and curd rice !!!