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KEERAI VADAI RECIPE | MASALA KEERAI VADAI

17.44 | Label: ,

Keerai vadai |spinach vada can be made with either urad dal or channa dal as we do for masala vadai too. I have nice memories of keerai vadai when i was first introduced to this when i was in 7 th std. There used to be one sweet stall near our house ,run by a mami and her son at their house and during week end evenings they make special snacks like bajji, bonda and one among them was this Keerai sweet. There used to be a board kept outside their house “Today’s special” and we though my mom makes yummy snacks at home we always crazily look forward for this weekend board from the “Ambiees Sweet stall”. One day they have placed a board named “ Keerai vadai” and we were new to this and immediately urged our dad to buy this one before this could get over. And it tasted awesome and couldn’t forget the taste.
So this is the first time i made keerai vadai at home and it turned out yum and stayed soft even after 4-5 hours.
Keerai Vadai 1

INGREDIENTS: (YIELDS 10 TO 14 VADAS)
CHANNA DAL 3/4 CUP
TOOR DAL 1/4 CUP
SPINACH 1 CUP(TIGHTLY PACKED)
FENNEL SEEDS 1/8 TSP
SALT AS NEEDED
ONION 2
ASAFOETIDA 2 PINCHES
RED CHILLI 4-5
CURRY LEAVES 4-5
OIL FOR DEEP FRY
Keerai vadai 3
METHOD:
  • Soak the channa dal and toor dal for 2 hours.
  • Drain the water and grind this along with red chilli, salt ,fennel seeds and asafoetida.
  • Grind them coarsely. You can add few spoons of water if u need while grinding.
  • Add chopped onions to this and finely chopped and cleaned spinach to this.
keerai vadai step 1 keerai vadai step 2
  • Mix it nicely with hands. Take a portion of batter and flatten this with hands. Normally keerai vadai is slightly bigger than the regular masala vadai.
keerai vadai step 3 keerai vadai step 4
  • Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.
  • Flip it after few minutes and cook in a medium flame.
  • Do not keep the flame too high, the inner side will not get cooked.
  • Do not keep it too low also. It will make the vadai soggy.
keerai vadai step 5 keerai vadai step 6
  • When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.
  • We had some left over vadais which we had for dinner along with Curd rice.

Keerai vadai 2
Note:
  1. This vadai can be made with Urad dal batter too.
  2. For more crispiness add 1 tsp of ghee in the batter after grinding and mix well before frying.
 
  

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POTATO CURRY RECIPE | POTATO FRY

16.54 | Label: , ,

This simple potato fry | curry is my family’s favorite and kids will eat a little extra rice if i make this curry. A very simple recipe with potato goes well with sambar , rasam and curd rice.
Potato Curry 3
INGREDIENTS: (SERVES 3-4 PERSON)
POTATO 5
SAMBAR POWDER(Can be replaced with red chilli powder) 1-2 TSP
SALT TO TASTE
TURMERIC POWDER 1/4 TSP
OIL 2 TBLSP
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA A PINCH
CURRY LEAVES FEW
Potato curry 2METHOD:
  • Peel the skin of the potatoes and chop into cubes.
  • If you are going to make the curry immediately proceed further, else transfer the chopped potatoes in a bowl of water. This is to avoid the decolouration of potatoes.
Potato curry 1 Potato curry 2
  • In a pan,add oil and temper with mustard seeds and asafoetida.
  • Add the potatoes (if immersed in water drain the excess water and pat dry them in a kitchen towel) and add it to the pan. Add sambar powder, turmeric powder and salt.
Potato curry 4 Potato Curry step 5
  • Gently mix and let it get roasted in a medium flame for 10 to 15 minutes. Saute in between to avoid getting burnt.
  • Serve with any rice of your choice.
 Potato Curry 1

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KASHMIRI PULAO RECIPE | KASHMIRI PULAO

16.57 | Label:

Kashmiri pulao 4

Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This recipe was asked by a reader of mine and i tried this in a restaurant last weekend and somehow incorporated the same taste at home. A friend of mine also gave me few tips on the recipe of Kashmiri pulao.
This kashmiri pulao can be had with spicy curry especially with  Paneer based gravies.
kashmiri pulao 2
INGREDIENTS: (SERVES 4)
BASMATHI RICE 1 AND 1/2 CUPS
MILK 1/2 CUP
WATER 2 CUPS
SAFFRON 2 PINCHES
RAISINS 2 TBLSP
CASHEW NUTS 2 TBLSP
ONION 1
GHEE 2TBLSP
MACE (JAVITRI) 1
CLOVES 2-3
CARDAMOM 2
POMEGRANATE 3 TBLSP
SUGAR 1/2 TSP
SALT AS NEEDED
Kashmiri pulao 1
METHOD:
  • Wash the rice and soak it in water for 20 minutes.
  • In a heavy bottomed deep pan, add ghee (reserve 1-2 tsp for roasting the nuts)and add the whole spices (mace,cloves and cardamom) and add sugar.
step 2
  • Add in the soaked rice to this (keeping the water aside).
  • Saute well, without changing the colour.
  • Soak the saffron in a tblsp of warm milk.
  • Add the water and milk to the rice. Add 3/4 th of the saffron mixture.
kashmiri pulao step 4 kashmiri pulao step 5
  • Add salt and cook this in a medium low flame.
  • Once the rice is cooked fluff it with fork and add the remaining saffron milk mixture.
  • In a small pan add ghee and roast the raisins and cashew nuts.
kashmiri pulao step 6 step 7
  • thinly slice the onions and fry them till golden brown and add to the rice.
step 8
  • Lastly add the pomegranate seeds and gently mix everything.
  • Kashmiri pulao is ready to serve.
Kashmiri pulao 3
Note:
  • You can add finely chopped pineapple or grapes to this.
  • Do not reheat after adding fruits.
  • If you want to make it very rich you can add cream instead of water while cooking.(just replace 1/2 cup of cream for 1/2 cup of water). do not add too much else it will be very heavy and u cannot even eat more than 4-5 spoons.
          
    

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RASAM POWDER RECIPE | HOME MADE RASAM POWDER RECIPE

17.56 | Label: ,

   My mom always make rasam with home made sambar powder, so also follow the same. Even my mil also make it same but she will add freshly ground pepper and jeera powder to give an extra flavour. But i remember my mom makes separate rasam powder as my Dad is a huge fan of rasam. but after my dad amma started making rasam with sambar powder only. But yet it will be very flavorful and awesome.
rasam powder 3
When a reader asked me for the recipe of homemade rasam powder i asked my mom but she couldn’t recall the proportion for spices she use and finally my sister told the recipe for rasam powder.
INGREDIENTS: (YIELDS APPROX. 1/2 CUP)
TOORDAL 2 TBLSP
BLACK PEPPER 1 TBLSP
RED CHILLI 5
VENDAYAM(FENUGREEK SEEDS) 1/2 TSP
CUMIN SEEDS 1 AND 1/2 TSP
CORIANDER SEEDS 1 AND 1/2 TBLSP
rasam powder 1
METHOD:
  • Dry roast all the ingredients in a medium low flame till they get evenly browned.
  • Allow this to cool and grind in a mixer into a fine powder.
  • after some time store this in a air tight container.
rasam powder step 1 rasam powder step 2
  • If making rasam for 4 people use 1- 1 and 1/2 tsp of this rasam powder.
  • For Tomato Rasam recipe click Here.
  • Even you can make Mysore Rasam too.
For my readers who asked for my version of sambar powder  will keep posted in the new year as i am running out of stock of my home made sambar powder. Will bring enough once i am back from my vacation.
rasam powder 2    

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PUDINA THOGAYAL RECIPE | MINT THOGAYAL

16.51 | Label: , , ,

Pudina thogiyal or mint thogaiyal is very common dish at home and one among the recipe which everybody will eat . So whenever i make simple rasam , rice and a curry i make any thogayal either with coconut or  coriander leaves. Enjoy this simple thogayal with Curd Rice or you can mix this with plain hot rice or even have with any Paratha .

mint thogayal 3

The stepwise pictures are taken in my mobile phone. Will update it when i make it next time.

INGREDIENTS:

MINT LEAVES 1 CUP (TIGHTLY PACKED)
URAD DAL 2 TBLSP
RED CHILLI 6-7
TAMARIND A SMALL PIECE
SALT AS NEEDED
COCONUT(SCRAPPED) 2 TBLSP
OIL 1 TSP
ASAFOETIDA 1/4 TSP

mint thogayal 2

METHOD:

  • Clean and wash the mint leaves nicely.
  • In a pan, add oil and fry the urad dal, red chillies , asafoetida,tamarind in a medium flame , till the dal turns golden brown. Be careful not to get it burnt.
mint chutney step 3 mint chutney step 4
  • Switch of the flame and add the mint leaves to this and saute this in the pan heat for few minutes. Add coconut to this and when it is completely cool, grind this into a thick thogayal . Grind this into a fine paste. You can add 1 tblsp of water while grinding.Do not make it watery like a coconut chutney.

mint chutney 5

  • When done transfer it to a clean and dry box and this can be store in the refrigerator for a  week. But always handle it with a clean spoon.
  mint chutney 1      

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BROCCOLI RICE RECIPE | BROCCOLI RECIPES

16.18 | Label:

BROCCOLI RICE IN iNDIAN STYLE

      Broccoli though very healthy i buy this very rarely as kids will not prefer to eat this. I normally make a Broccoli Soup or Broccoli stir fry  but this wanted to try a rice recipe with broccoli and made a Indian style Broccoli rice . This is almost similar to my recipe of capsicum rice. Me and my hubby enjoyed this broccoli rice and some how kids also had a little. You can make this for lunch box too as this can be done in a jiffy.
Broccoli Rice 1
INGREDIENTS:(Serves 2-3 )
BROCCOLI FLORETS 3/4 CUP
BASMATI RICE 3/4 CUP
ONION 2
OIL 1 TBLSP
GINGER GARLIC PASTE 3/4 TSP
SAMBAR POWDER 1 AND 1/2 TSP (can replace with red chilli powder too)
GARAM MASALA 1/4 TSP
TURMERIC POWDER 1/4 TSP
SALT AS NEEDED
CORIANDER LEAVES FEW
Broccoli Rice 2
METHOD:
  • Wash the broccoli florets and keep it aside.
step 3
  • Thinly slice the onions,
  • Wash and soak the rice in 1 and 1/2 cup of water and pressure cook this with little salt and a drop of oil for 3 whistles
  • Fluff the rice with fork and allow it to cool by spreading it in a wide plate.
  • In a pan add  oil and add in the ginger garlic paste. Saute in a low flame till the raw smell goes.
  • Add the thinly sliced onions and saute till they turns into nice golden brown colour.
step 1 step 2
  • Now add the broccoli florets and add the sambar powder,turmeric powder, garam masala and salt.
  • Saute in a medium flame for 5 to 7 minutes till the raw smell of the masala powder goes off. The broccoli should be crunchy.
step 4 step 5
  • Switch off the flame and add this mixture to the rice.
step 6 Broccoli Rice step 7
  • Gently mix it well and garnish with coriander leaves.
  • Serve with any raitha of your choice.
Notes:
  1. You can add chopped capsicum or green peas to the rice . If adding , add after the addition of broccoli.
  2. 1-2 tblsp of chopped mint leaves can be added in the beginning to enhance the flavor.
  3. You can add peanuts after the ginger garlic paste is done.
Broccoli Rice 3        

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SPROUTED MOONG BEAN SALAD RECIPE | SPROUTS SALAD

16.19 | Label:

Sprouts salad 2

When i posted the recipe of HOMEMADE SPROUTS i wanted to post the recipe of this salad too as sprouts are available in my kitchen almost everyday. Since my hubby is preparing for the Singapore Marathon which is coming up this weekend i wanted to include more of salads, spinach and green veggies in the diet. So i made this salad two days back and the lovely wooden bowls which Raji bought for me from Bali complimented the clicks.

Sprouts salad 1

INGREDIENTS

HOME MADE SPROUTS 1 CUP
CARROTS 1(CUBED)
CABBAGE 1/2 CUP(FINELY CHOPPED)
CAPSICUM 2 TBLSP( CUBED)
TOMATO 1/2 (CUBED)
CHAAT MASALA A PINCH(OPTIONAL)
SALT TO TASTE
BLACK PEPPER POWDER TO TASTE
LEMON JUICE 2 TSP

Sprouts salad 3

METHOD:

  • In a big wide bowl combine all the ingredients and toss well to get uniform mixing.
  • Serve immediately.
  • If you want to serve it later, do not add the salt , pepper and lemon juice. Just add them before you serve.
  • While adding tomatoes de seed them by scooping out the seeds with a spoon and cube it.
  • You can add chopped onions too.
  • Addition of veggies depends on you choice and the availability of the veggies too.
  • If you don’t like the sprouts raw, you can steam it in a idli steamer for a minute and add to the salad. do not steam more than a minute.

 

Sprouts Salad 4  

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