Showing posts with label South indian. Show all posts
Showing posts with label South indian. Show all posts

Aug 1, 2017

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

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Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe


Preparation Time:      10 Minutes
Cooking Time            25 Minutes
Recipe Category :      Vegetable Gravies, Kuzhambhu
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  
Turmeric Powder                   ½ Teaspoon
Thick beaten   Curd               1 cup
Red Chili Powder                   1 Teaspoon
Curry Leaves                        few
Salt                                    To Taste.

To Grind:
Grated Coconut:                 ¾ cup – 1 cup
Turmeric Powder:               1/2 Teaspoon
Cumin Seeds                      1 Teaspoon
Water:                              2 Tablespoon
  
To Season:
Coconut Oil                        2 Tablespoon
Mustard Seeds:                  1 Teaspoon.
Whole Kashmiri Chili           3 Nos, broken
Curry leaves                       1 string

Method:

  • Wash the Chembu in running water.      Peel the skin and cut into round shape.
  • Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

  • In the meantime, grind the ingredients listed to a smooth paste with little water.

  • When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
  • Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

  • Add the beaten curd. Mix well.  Take off from heat and keep aside.
  • Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
  • Add this to the cooked Chembu curry.
  • Serve hot with Kanji and Rice.



Jul 1, 2017

493:Vazhakkai Varuval / Raw Banana Roast



Today I am sharing a very easy to make this colorful and delicious Vazhakkai Roast. I am big fan of this recipe because we need only less oil to make this dish and it still tastes like the one which we deep fry in the oil. Vazhakkai Roasts goes well with any South Indian lunch dish like sambhar, Rasam, etc. Try this easy yummy dish and enjoy.

Preparation Time:       10  Minutes
Cooking Time              20 Minutes
Recipe Category:         Vegetable Dry Subjis
Recipe Cuisine   :         South Indian
Serves             :              3-4 People

Ingredients
Raw Banana               4 No
Water                         For boiling
Salt                           To Taste
Masala Powders:
Chili Powder               1 Teaspoon
Turmeric Powder        ¼ Teaspoon
Asafetida Powder        ¼ Teaspoon
Snafu Powder             ¼ Teaspoon

For Tadka:

Coconut Oil                 2 Tablespoon
Cumin Seeds              ½ Teaspoon
Mustard seeds            ½ Teaspoon
Curry Leaves               Few

 Method:

  • Wash and Peel the  Raw Bananas. 

  • Cut raw banana to 1/4-inch thickness. 

  • Boil the water and add the chopped banana slices. Just cook for 3 minutes. 

  • Drain water completely transfer to a wide bowl. 
  • Add the chili powder, Turmeric powder, Asafetida powder ,Fennel powder and salt. 

  • Mix and coat it gently onto all the slices. Keep aside  for 5 minutes. 

  • Heat oil in a flat pan, add all Tadka items and let them crackle. 
  • Now, place the mixed  masala plantain slices in the oil and let it cook for a few minutes. Stir gently to let the oil coat on both the sides of the plantain slices. 

  • Gently flip over each slice and let it cook on the other side for few more minutes. 
  • Keep doing this until the plantains are cooked and becomes crispy from outside. 
  • This may take at least 15 minutes to become crispy. 
  • Now the yummy spicy Vazhakkai Fry is Ready. 

  • Serve Vazhakkai Varuval with Steamed Rice and Sambhar.



See other recipes mentioned in this post




Cheers!!!


Jun 1, 2017

492:Ethakka appam/ banana fritters

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Ethakka appam / Ripe banana fritters is an easy and traditional Kerala style snack made with ripe plantains.
Ethan pazham

Ingredients:

Ripe Bananas                         4 Nos.                 Coconut oil (Or) Cooking oil     For Deep Frying

For Batter

Water                                    ½ cup
All Purpose Flour (Maida)         1 cup
Rice flour                                2 Tablespoon
Sugar                                     2 Tablespoon
Bicarbonate of soda                 a pinch
Turmeric powder                     1/8 Teaspoon
Salt                                       To Taste

Method:

  • Peel the bananas and slice them into 3 pieces, lengthwise.
  • Add above batter items  into the mixing bowl, blend it thoroughly to form a semi thick batter with a dropping consistency and do make sure there no lumps in the batter.
  • Now dip the slices in batter and evenly coat them.
  • Heat the oil in a kadai.
  • Deep fry them until they become golden brown. Flip them in between.
  • Remove from oil and drain the excess oil with paper towel.
  • Serve hot with Masala Chai.




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May 21, 2017

491:Killu Vadam/ Left over Rice Fryums – Step By Step

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Summer is the ideal time to make Vathals and vadams.  Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .
Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried.  Do try this I am sure you love it.


Soaking Time:                     4 Hours
Preparation Time:                20 mins
Drying Time:                       3 days

Ingredients:
Leftover  cooked Rice           3 cups
Water                                 For soaking the rice
Cumin Seeds/ Jeera             1 Teaspoon

To Grind
Green Chilies                      8 Nos.
Asafetida                            1 Teaspoon
Salt                                    To Taste

Method

  • Soak the left over  rice for  enough water for 4 hours.





  • Grind green chilies along with a pinch of salt ,Teaspoon of water into smooth paste. Keep aside.





  • Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
  • Add the  chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.





  • Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.




Day 1: Dry it in sun till there is no moisture.  In the evening bring the vadam inside and let it dry under a fan.
Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.
Day 3:   Repeat this process till its crispy & slightly browned.
  • Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.



  • Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.
Note:
  • Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
  • While grinding add curry leaves for green color.
  • If you want, you can add Javvarisi.  the vadam will be more crispy
  • You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.





Apr 19, 2017

489:Vegetable Idli

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This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli


Ingredients:

Idli Batter                                        2 cups
Grated Carrot                                  ¼ Cup
Finely chopped green chilies             1 tsp.
Finely chopped Curry leaves             1 Tbsp.
Ground Black Pepper                        ½ Tsp.
Salt                                                   a pinch.
Ghee                                                  ½ Tsp.
Oil                                                      1 Tsp.


Method:


  • In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
  • Grease the idli mould with oil and pour idli batter into each mould.
  • Repeat these processes till all the idli mould are filled.
  • Meanwhile , add about 2 cups of water to the idli cooker and heat it.
  • Now place the idli stand with moulds inside the cooker.
  • Cover and let it steam for 10 minutes till the idlis are cooked.
  • Take out the idli stand and leave for 5 minutes
  • .After it cools down, take the idlis out with the help of a knife.
  • Serve hot with sambhar and chutney.
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Apr 1, 2017

488: Manga Inji Pickle 2/ Mango Ginger Pickle

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Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:
Chopped Manga Inji                 1 cup
Salt                                            1 Tsp.
Lemon juice                              1 Tbsp.
For Seasoning
Oil                                              1 Tsp.
Mustard seeds                         ½ Tsp.
Asafetida powder                     1/8 Tsp.
Curry leaves                               Few

Method:
  • Clean the mango inji completely. Cut mango ginger into thin round slices.
  • Combine the manga inji  with other ingredients. Mix well
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice and chapattis.
See other Manga Inji Pickle:







Feb 1, 2017

485: Vazhaithandu Thoran/Banana Stem Poriyal

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Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

  • Helps detoxify the body
  • Rich source of fiber and helps in weight loss.
  • Vitamin B6 helps in production of hemoglobin and insulin.
  • The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

  • Wash and discard the outer cover of banana stem and take the inner part only.
  • Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
  • Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
  • Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
  • Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
  • Serve with plain rice with kuzhambu.



Jan 1, 2017

484: Ribbon Pakoda- Version 2

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Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.


Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian


Ingredients:

Rice flour                        2 cups
Gram Flour                      1 cup 
Red Chili Powder              2 Tsp.
Asafetida powder             1 Tsp.
Salt                                To Taste
Water                             As required
Butter                             2 Tbsp.
Oil                                  for Deep Frying       
  
Tools:
Sev Press
Slotted Spoon
Paper Towel
Kadai

Method:

  • In a bowl sieve rice flour and Gram flour together.
  • Add red chili powder, asafetida, salt, and melted butter, mix everything well.
  • Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
  • Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
  • Grease the Sev Press with oil. Fill in the dough into the press.
  • Only press in enough to cover the oil.
  • Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
  • Cool the entire ribbon Pakoda and store in an air tight containers.
  • Serve with Tea or coffee.


Note:

  • If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
  • You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.


See my Other Ribbon Pakoda Recipe here




Dec 19, 2016

482: Kodubale/ Ring Murukku/Chekodies

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Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.
One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients
 
Kodubale dough
Rice flour                                          2 cups
Roasted Maida                                  ½ cup (skillet dry roast)
Roasted Fine Rava                            1/4 cup
Roasted Gram dhal (Pottukadalai)       ½ cup
Dry coconut powder                          ½ cup
Red chili powder                               1 tablespoon.
Asafetida (Hing powder)                    ¼ teaspoon
Dry fried ajwain                                1/2 teaspoon.
Melted Ghee                                     1 tablespoon.     
Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste
Oil                                                   For deep frying

Method:

  • Dry roast the Maida and keep aside.
  • Powder the fried gram dal and coconut powder to very fine texture.
  • In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
  • Add little water and knead to a thick smooth dough.
  • Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.


  • Heat the oil in Kadai. Oil should be very low heat.
  • Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
  • Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
  • Drain oil and transfer to the paper towel.
  • When completely cooled, store in air tight containers.


Dec 1, 2016

481: Methi Crackers/ Fenugreek Crackers

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Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia
Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup
All-purpose flour                 2 tablespoon
Chopped fenugreek leaves   ½ cup.
Red chili powder                 ½ teaspoon
Black pepper powder          1/8 teaspoon.
Ajwain                               ¼ teaspoon
Jeera powder                      1/4 teaspoon
Hing                                   2 pinches
 Melted Ghee                      1 teaspoon
Curd                                  1 teaspoon
Salt                                    To taste.
Oil                                    for deep frying                                                 


Method:

  • Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
  • Sift the flour, add all above ingredients, fenugreek leaves and salt.
  • Make a stiff dough using water. Keep aside for 30 minutes.
  • Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
  • Prick the diamond shapes using a fork to prevent them from puffing up.
  • Cut into small diamond shapes. 
  • Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
  • Cool and store in an air-tight container.




For Baking Method

  •  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
  • Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
  • Store them in a airtight container.



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