Tandoori Aloo

A big Hi to everyone!!! . BusyAtIndianKitchen is back after a short break. It was a bit difficult for me to find time to post recipes with a busy toddler running around , though I had around 50 recipes ready.  Since his holidays are coming to an end, we are trying to bounce back to regular routine. Hope you too had a great and memorable vacation!! To start with, today's recipe is one of the best starters which is none other than Tandoori Aloo. The exciting kids friendly recipe follows..

Recipe For : 2

Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time

Ingredients:

Potato                          - 2 (Big Size)

Curd                            - 1/4 cup (Yogurt)

Ginger-Garlic paste     - 2 tbsp

Chili Powder               - 3 tsp 

Cumin Powder            - 2 tsp (Seeraga Thool)

Coriander Powder        - 2 tsp (Malli Thool)

Turmeric Powder         - a pinch

Garam Masala Powder - 2 tsp

Pepper Powder             - 1 tsp

Kasuri Methi                - 2 tsp  (Dried Fenugreek Leaves)

Oil                                 - 1 tbsp

Lemon Juice                  - 1 tsp

Salt                                - As required

Procedure:

• First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3  continuous whistles.  To cool it off,  don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
• You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill. 
• Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
• After enough marination, arrange potato chunks in skewers or place them in a greased tray.
• Preheat the oven to 220 degree Celsius.
• Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
• Serve it with curd mixed with Green Chutney.

Spicy Plantain Roast (Vazhakkai Roast)

This Spicy Plantain roast recipe adds perfect flavors to Raw plantain thus making it much more tastier. As we are steaming raw plantain before marinating, it needs only very little oil for getting roasted. Over to the tastier and healthier plantain roast recipe..

Recipe For : 2

Preparation Time : 15 minutes + Marination Time

Ingredients:

Raw Plantain            - 2 (Vazhakkai)
Salt                           - As required
Turmeric Powder     - 1/4 tsp
Curry Leaves            - few
Oil                             - As required

For Masala :

Chopped Coconut    - a handful
Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu / Perunjeeragam)
Whole Black Pepper - 6 to 8
Chopped Ginger        - 2 tsp
Chopped Garlic         - 2 tsp

Procedure:

• Steam Plantain (Vazhakkai) for about 10 minutes. See to that it don't get smashy. You should be able to cut it with a knife. Cut it into thick slices after steaming. Grind everything under ' For Masala'. Marinate steamed plantain slices with enough salt, turmeric powder and ground masala for about 30 minutes. More the marination time, tastier the roast is.
• Heat 2 tbsp of oil in a nonstick pan. When its hot add marinated plantain  and curry leaves to it.Cover with a lid and cook it. When its cooked on one side, carefully flip it to other side. Add some more oil if needed.
• Switch off the flame after it is cooked on both sides and it turned crispier. Enjoy your plantain roast hot. It tastes good with Sambar rice and curd rice.

Gobi - 65 (Cauliflower - 65)

Though there are many ways to prepare Gobi-65, this is how i prepare crispier Gobi-65. One of the best snacks for a rainy evening. The recipe follows..

Ingredients:

Cauliflower Florets         - 1 cup
Ginger-Garlic Paste       - 1 tbsp
Red Chili Paste              - 2 tsp
Maida                             - 3 tsp
Corn Flour                      - 4 tsp 
Rice Flour                       - 1 tsp
Garam Masala Powder   - 1/2 tsp
Salt                                  - As required
Corinader Leaves            - few
Curry Leaves                   - few
Oil                                    - For deep frying

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl.  Finely Chop coriander and curry leaves.
2. Add Salt, Ginger-Garlic paste, Red chili paste. Maida, Corn flour , Rice flour , chopped coriander and curry leaves to cauliflower.
3. Add little water just enough to stick masala to cauliflower and keep it marinated at-least for an hour. More the marination time, tastier the cauliflower is.
4. Heat oil in a frying pan. Deep fry marinated cauliflower florets. Drain excess oil and serve it hot!! You can also bake it using oven at 180 degree celsius. 

Beetroot Kola Urundai

Beetroot is one of the super vegetables which plays an important role in preventing anemia, since it helps to increase hemoglobin level.  The ideal and best way to include Beetroot in our diet which i follow is to grate and grind it well by adding little water. Drink this juice without filtering it and with little salt and pepper. Filtering juice will result in lack of fibers. No sugar to be added to any juice as it turns it unhealthy. But i bet, most of the kids won't drink this juice. 

For such lovely , and naughty toddlers i put forward  this Beetroot Kola Urundai recipe. Give a try to this recipe, and surprise your kids.. Here you go!!

Yields : Around 20 Kola Urundai

 Preparation Time : 30 minutes

Ingredients:

Beetroot                           - 1/4 kg

Channa Dal                     -  1/2 cup (Kadalai Parupu)

Big Onion                         - 1

Dry Red Chilli                   - 2

Fennel Seeds                  - 1 tsp (Perunjeeragam /Sombu)

Porikadalai Maavu          - 4 tbsp (Fried Gram Powder)

Rice Flour                         - 1 tbsp (Arisi Maavu)

Garam Masala Powder   - 1/2 tsp

Salt                                     - As required

Curry Leaves                     - few

Oil                                        - For frying

Procedure:

• Wash and Soak Channa Dal for about 1 hour.
• Grate Beetroots. Heat a tbsp of oil in a pan.  Add grated beetroot to it. Saute for some time, till the raw flavor goes off. Switch it off after that and let it cool. 
• Grind Channa Dal along with Red Chilli and Fennel seeds for a while.  And then add sauteed beetroot and enough salt to the channa Dal  Grind Coarsely.
• Finely chop Big onion and curry leaves and add to the Kozha Urundai batter.
• Add porikadalai maavu, and rice flour to the batter. Add porikadalai maavu in small instances. Add enough maavu, just to absorb water in the batter. You can also add more maavu accordingly.
• Add also Garam Masala Powder to it.
• Heat oil in a frying pan. Take a little batter, shape it with your hands and fry in oil when its hot.
• Take out from oil, after its cooked on both the sides.
• Drain excess oil and serve it.
• Your healthy and tasty Beetroot Kozha urundai is ready.

Virudhunagar Pakoda

Here is the very special recipe from our native.

 Its usually Paal sadham (Milk Sadham) and pakoda for dinner in most of the houses in our town. This combination always stays fresh in our childhood memories. Even now when we go to our hometown, we will have this combo for dinner at-least for a day.

 I always wanted to give a try to this pakoda at home, but it never turned crispier as we get in stores. My neighbor's mom gave me a simple yet very useful tip for getting crispier pakodas. Thanks to her for the wonderful tip; now we will never miss our favorite combo.  Over to the recipe..

Preparation Time : 15 minutes

Ingredients:

Gram Flour           - 1 cup (Kadalai Maavu)

Rice Flour             - 3/4 cup (Arisi Maavu)

Asafoetida             - a pinch (Hing/Perungayam)

Salt                        - As required

Chili Powder         - 1 tsp

Small Onion          - 3

Green Chili            - 2

Curry Leaves         - few

Oil                          - For frying

Procedure:

• Chop Small onions and Green chilies. Crush curry leaves.
• Take a bowl. Add gram flour, rice flour, asafoetida, salt, chili powder, chopped onions, green chilies, crushed curry leaves to it.
• Mix everything well. Heat 2 tbsp of oil. Add hot oil to the bowl. Mix it with the flour. Sprinkle water and mix it. You must add very little water, JUST ENOUGH to hold the flour together. Adding hot oil and adding very little water is the key secret for getting crispier pakodas.
• Heat oil in a pan. When the oil is hot, deep fry pakodas. Enjoy your pakodas hot!!

Tandoori Cauliflower

Who will say no to tastier and crispier cauliflower?? This recipe is healthier too since its grilled. 

If you want to try this recipe without oven, place marinated cauliflower florets in a non stick pan , drizzle little oil and cook it in medium flame. After its cooked on one side, slowly turn it to the other side and cook it. You can have this tandoori cauliflower even as appetizer. It also tastes good with Parupu Sadham and Sambar Sadham.

Recipe For : 1

Preparation Time : 30 minutes + Marination time

Ingredients:

Cauliflower florets                      - 1 cup
Curd                                             -  3 tbsp
Ginger Garlic Paste                   - 2 tsp
Chili Powder                                - 2 tsp
Cumin Powder                             - 1 tsp
Coriander Powder                       - 2 tsp
Turmeric Powder                         - a pinch
Garam Masala Powder               - 1 tsp
Pepper Powder                            - 1/2 tsp
Chat Masala                                  - 1 tsp
kasthuri Methi                                - 1 tbsp
Oil                                                    - 1 tbsp
lemon juice                                     - 1 tsp
Salt                                                  - As required

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl. Add all the ingredients and keep the cauliflower marinated at-least for an hour.
2. Preheat the oven to 220 degree Celsius.
3.  Grill marinated cauliflower in preheated oven for 30 minutes. 
4. Keep on checking in- between. 
5. Serve it with Curd mixed with Green Chutney after cauliflower is cooked and turned crispier. Enjoy your Tandoori cauliflower!!

Vengaya Vadai

This is the vadai, which my mom prepares to have along with Palaya Sadham. When ever its palaya sadham at our home she used to serve it along with this vengaya vadai and pasi payaru sundal. Best combo ever!! Even i used to follow the same combo now.

We call this vadai as kara vadai in our native. I have already posted one Kara Vadai recipe which is prepared with rice, lentils and spices batter.

This one is an instant version of Kara Vadai which is prepared with Besan flour. You can prepare this vadai in less than 20 minutes. The tasty recipe follows!!

Yields : 10 to 12 vadais

Preparation Time : 20 minutes

Ingredients:

Besan Flour                  - 2 cups (Kadalai maavu)
Rice Flour                    - 1/4 cup (Arisi Maavu)
Salt                               - As required
Chili Powder                - 2 tsp
Asafoetida                    - a pinch (hing/Perungayam)
Big Onion                     - 1 (big)
Curry Leaves                - few
Oil                                 - for frying

Procedure:

• Chop Big onion lengthwise. Take a bowl. Add Besan flour, Rice flour, salt, chili powder, asafoetida , curry leaves and chopped onions to it.
• Mix everything , Add water in small instances and start preparing the batter. Make sure you add enough water. The batter should be thick or else vadai will absorb oil.
• Heat oil in a pan. Take small amount of batter with hands and drop it in the oil. Deep fry it.
• Drain excess oil and enjoy your vadais.  

Aama Vadai (Parupu Vadai or Masal Vadai)

We used to call Masal Vadai as Aama Vadai in our hometown. Not sure why it is called so ;Possibly because of the similarity in shape. As i had mentioned in my earlier post about my neighbor's mom, she shared an interesting trick to prepare crispier vadais. Want to know the trick?? Here you go!!!

Yields          : Around 15 Vadais

Ingredients:

Channa Dal              - 1 cup (Kadalai Parupu)
Dry Red Chili          - 2
Big Onion                - 1 (small)
Green Chili              - 1
Fennel Seeds            - 1/2 tsp
Salt                           - As required
Mint Leaves             - few
Curry Leaves            - few
Oil                             - For frying

Procedure:

• Soak Channa dal for about 45 minutes. Drain excess water after that. Place drained channa dal in a cloth. Let it sit idle for 10 minutes. This is done to remove excess water from dal. If the dal has less moisture, it will be very much crispy. This is the step which turns your vadais to crispy vadais.
• Take a handful of  drained dal out in a bowl. Grind remaining dal coarsely along with Fennel seeds and Dry red chili. Add very little water if needed for grinding.
• Chop Finely Big onion, Green Chili, Curry leaves and mint leaves.  Add it to the vadai batter. Add also salt and the dal which we have taken out earlier. Mix everything well.
• Heat oil in a pan. Shape out the vadai with your palms and deep fry it in oil.
• Drain excess out and enjoy your vadai hot!!!

Kara Vadai

This is our native special vadai.. There are two types of Kara vadai. One is prepared using Gram Flour, onion and spices powder and another one is prepared with Rice , Lentils and spices batter.. This recipe uses second method.

A Very much flavourful, crispy and tasty vadai.. Here goes the recipe..

Yields : around 25 vadai

Preparation Time : 15 minutes + Time for soaking & Grinding

Ingredients:

Channa Dal          - 1 cup (Kadalai Parupu)
Raw Rice             - 1/2 cup (Paccharisi)
Idli Rice               - 1/2 cup (Idli Arisi)
Urad Dal              - 1/2 cup (Uluntham Parupu)
Red Chili             - 3
Garlic Pods          - 5
Big Onion            - 1 (big)
Curry Leaves       - few
Salt                       - As required
Oil                        - for deep frying

Procedure:

• Wash and soak Channa Dal, Urad Dal, Raw Rice and Idli Rice together for 2 hours.
• After that, grind them to a smooth batter along with Red Chilies and Garlic. Be careful, when you grind the batter. Don't add too much water as vadai will absorb more oil if the batter is watery.
• Chop Big onion and crush curry leaves. Add it to the batter, Add also enough salt and mix the batter well.
• Heat the oil in a frying pan. When the oil is hot, take the batter in a small laddle and add to it.
• When the vadai is cooked on one side, slowly turn it to the other side.
• Take out the vadai, after its done on both the sides. Drain excess oil and serve the vadai hot.

Wheat Flour & Cabbage Pakoda

This is the snack which i prepare, when we have surprise guests .

There are two unique things about this pakoda.  First one is,  we are using whole wheat flour. One of my friends, used to prepare pakoda with Whole wheat flour. Learnt from her, and from then i have been preparing pakodas with whole wheat flour. 

And the second one is, instead of onions,  i have used cabbage.  Thinking of how the taste will be?? This healthy pakodas will be much more crispier and tastier than regular pakodas. Here is the recipe.

Recipe For : 1

Preparation Time : 10 minutes

Ingredients:

Whole Wheat Flour       - 1 cup  

Cabbage                       - 2 handsful

Asafoetida                     - a pinch

Salt                                - As required

Turmeric Powder           - a pinch

Chilli Powder                  - 1/2 tsp

Curry Leaves                  - few

Oil                                   - for frying

Procedure:

• Chop finely  Cabbage and Curry Leaves.
• Take Whole wheat flour, Chopped cabbage, and salt in a bowl.
• Add also asafoetida, turmeric powder and chilli powder to the bowl.
• Mix well thoroughly and start adding water in small instances. Add enough water so that cabbage is coated with batter.
• Mix well everything, before adding water. This is done for even distribution of salt and powders.
• Heat oil in a frying pan. Take little batter with hands , add to the oil and deep fry it.
• After its fried, take it out. Drain excess oil and serve pakodas hot..
• Enjoy your delicious snack!!!

Stuffed Mushroom Balls

Recently i have been to a cooking competition, where i was given Button Mushroom and Potato to cook with. To make a difference, I prepared an appetizer with those Ingredients.

 I washed and cut the Mushroom Stem , mixed it with boiled potato and spices and stuffed it inside mushroom cap. Then i dipped the mushroom cap in Maida batter, rolled in cornflakes powder and deep fried in oil... You can also use either Bread crumbs or Oats for rolling stuffed mushrooms. For a change, i used Cornflakes.

 This yummy appetizer bagged the prize too..

Here is that prize winning appetizer..

Recipe For : 8 Balls

Preparation Time : 45 minutes

Ingredients:

Buttton Mushroom                     - 8

Potato                                          - 2 (medium size)

Cornflakes                                  - 1.5 cups

Big Onion                                   - 1 (small)

Green Chili                                 - 1

Salt                                              - As required

Turmeric Powder                        - a pinch

Chili Powder                               - 1/2 tsp

Cumin Powder                            - 1/2 tsp

Coriander Powder                       - 1/2 tsp

Garam Masala Powder                - 1/2 tsp

Oil                                                - for frying

For Maida Batter:

All Purpose Flour (Maida)            - 1/2 cup

Salt                                                - As required

Turmeric Powder                          - a pinch

Chili Powder                                 - 1/2 tsp

Procedure:

• Wash the Mushroom well and cut the stem alone from Mushroom. Finely chop the mushroom stem. Boil potatoes and mash it. Finely chop Big onion, Green chili and coriander leaves. Powder Cornflakes and take it in a plate.
• Take a bowl. Add chopped mushroom stem, boiled potato, chopped onion, green chili, coriander leaves and all spices such as salt, turmeric powder, chili powder, cumin powder, coriander powder, Garam masala powder. Mix everything well and stuff it inside the mushroom cap. For stuffing you can also use other vegetables like carrot and peas.
• Take another bowl. Add everything under ' For Maida Batter'. Add enough water to the bowl and mix so that no lumps are formed. The batter should be very thin.
• Now dip stuffed mushroom caps in Maida batter and after that roll in cornflakes powder. Deep fry in oil. Drain excess oil and serve it hot!!!

Mushroom & Vegetable patties for Baguette/ Kati Roll

This is not a usual  fried stuffing. All vegetables are chopped and cooked and after that they are mashed together along with Bread Crumbs. Then they are shaped out to desired shapes and are shallow fried.

Your stuffing is ready now.  Stuff it inside Baguette or  Chapathi and enjoy with  Onion, Lettuce and Tomato.

Here goes the recipe...

Yields                     : 8 medium size stuffings

Preparation Time : 30 minutes

Ingredients:

Mushroom                    - 200 gm
Potato                           - 2
Fresh Peas                    - a handful
Carrot                           - 1 (medium size)
Big Onion                     - 1
Bread Crumbs              - 1 handful
Chopped Ginger           - 2 tsp
Coriander Leaves         - few
Salt                               - As required
Turmeric Powder         - a pinch
Chili Powder                - 1/2 tsp
Coriander Powder        - 1/2 tsp
Cumin Powder             - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil                                 - 3 tbsp

Procedure:

• Boil potatoes and smash it. Boil Peas as well. Finely chop Mushroom, Carrot, Big onion and coriander leaves. I  have used Enoki mushrooms. You can use Button mushroom or any other mushroom. You can also skip adding mushrooms. 
• Heat oil in a pan. Add chopped ginger  to it. After a second add chopped onion to it. When the onions are translucent add mushrooms and cover with a lid. 
• Mushroom will leave water and cook in its own water. When the mushrooms are half done, add chopped carrots. Saute it for five more minutes and switch off the flame.
• Now add smashed potato and peas. Add in Salt, turmeric powder, chili powder, cumin powder, coriander powder and Garam masala powder.
• Add also coriander leaves and bread crumbs and start smashing with hands. After everything gets blended well, shape them into desired shapes. I would suggest  to add Bread crumbs in small instances. Adding a handful of Bread crumbs was fine for me. You can also add some more Bread crumbs if needed. You should be able to shape out the patties with your hands, without getting it broken.
• Heat 2 tbsp oil in a pan. Add shaped out patties to it. Flip it over and cook patties on both sides.  Cook it until they are crispy. 
• After that take out from pan and use as required.

Vazhai Poo Kozha Urundai (Banana Flower Vadai)

Vazhai Poo Kozha Urundai (Banana Flower Vadai)

I searched in Google, for correct English word for 'Thuvarpu'. It said, there is no perfect matching word for 'Thuvarpu'.  Its nothing but one of the six tastes which we have only in our Indian food. Banana Flower is one of the very few vegetables, which has that specific taste. It has abundant health benefits. It has also high level of Magnesium other than controlling Diabetes and preventing Heart diseases.

I have prepared an exciting and tasty Kozha Urundai with Channa Dal. Try this recipe once and I am sure everyone in your family will rush for this and it will get over before you start your lunch itself.

You can check here for How to clean Banana Flower?

Here is that interesting recipe..

Ingredients:

Banana Flower                - 1 (Medium Size)

Channa Dal                     - little more than 1/4 cup 

Big Onion                       - 1

Red Chilli                        - 2

Fennel Seeds                   - 1 tsp

Chopped Ginger              - 2 tsp

Porikadalai Maavu          - 4 tbsp (Fried Gram Powder)

Rice Flour                        - 1 tbsp

Garam Masala Powder    - 1/2 tsp

Salt                                  - As required

Curry Leaves                  - few

Oil                                   - For frying

Procedure:

• Wash and Soak Channa Dal for about 1 hour.
• Add water enough to soak the Banana flower and cook it in medium flame. Cook it till Banana flower has been cooked. You can see the flowers have changed its color and its softened. This is the stage, which tells that Banana flower has been cooked.
• Grind Channa Dal along with Red Chilli, Fennel seeds and Ginger for a while.  And then add cooked Banana flower and enough salt to the channa Dal  Grind Coarsely.
• Finely chop Big onion and curry leaves and add to the Kozha Urundai batter.
• Add porikadalai maavu, and rice flour to the batter. Add porikadalai maavu in small instances. Add enough maavu, just to absorb water in the batter. You can also add more maavu accordingly.
• Add also Garam Masala Powder to it.
• Heat oil in a frying pan. Take a little batter, shape it with your hands and fry in oil when its hot.
• Take out from oil, after its cooked on both the sides.
• Drain excess oil and serve it.
• If the Banana Flower is very big, add 1/2 cup of Channa Dal. Adjust channa Dal accordingly.

Mixed Vegetable Pakoda

Mixed Vegetable Pakoda

Looking for some easy, delightful evening snack??? Mixed Vegetable Pakoda is one such snacks.. You can prepare it in just 10 minutes.. How will it be, having a chit-chat with your beloved ones , munching pakoda and sipping tea??? Those moments mean a lot to me..

Try this delicious pakoda next time when you chit-chat..

Ingredients:

Kadalai Maavu              - 1 cup  (Besan Flour)

Arisi Maavu                   - 1/2 cup (Rice Flour)

Carrot                             - 1/2

Cabbage                         - 1/4 cup

Big Onion                      - 1

Perungayam                   - a pinch (Asafoetida)

Salt                                 - As required

Turmeric Powder           - a pinch

Chilli Powder                 - 1/2 tsp

Curry Leaves                  - few

Oil                                   - for frying

Procedure:

• Chop finely Big onion, Carrot, Cabbage and Curry Leaves.
• Take kadalai maavu, Arisi maavu , Chopped Vegetables and salt in a bowl.
• Add also asafoetida, salt, turmeric powder and chilli powder to the bowl.
• Mix well thoroughly and start adding water in small instances. Add enough water so that all vegetables are coated with batter.
• Mix well everything, before adding water. This is done for even distribution of salt and powders.
• Heat oil in a frying pan. Take little batter with hands , add to the oil and deep fry it.
• After its fried, take it out. Drain excess oil and serve pakodas hot..
• Enjoy your delicious snack!!!

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda is the best alternative for regular Ulundu Vadais. And the best thing is instead of deep frying it in oil, you can also use paniyaram pan for preparing this Bonda.. I always prefer paniyaram style of preparing this Bonda.. By that, you can enjoy the original taste in a low calorie way.. Left side is the  Paniyaram style Bonda and in the right side, its the deep fried one.

Here is the recipe..

Ingredients: (Makes around 15 small vadais)

Urad Dal               - 1 cup  (Uluntham Parupu)

Whole Pepper       - 1 tsp

Green Chilli          - 1

Chopped Ginger   - 1 tbsp

Chopped Coconut - 2 tbsp

Asafoetida             - a pinch (Perungayam)

Coriander Leaves  - few

Curry Leaves         - few

Salt                        - As required

Oil                         - For Deep Frying

Procedure:

• Soak Urad dal in enough water for 1.5-2 hrs. After that grind it into a smooth batter along with Ginger and Green chillies.
• Add whole pepper, assafoetida, chopped coconut,coriander leaves, curry leaves and enough salt to the batter.
• Make sure coconut is chopped very fine.
• If you are going to use paniyaram pan, add little oil to the pan. When the pan is hot add little batter to the pan. When the paniyaram is cooked on one side, slightly flip to the other side. Take the bonda out, when both sides are cooked.
• If you are going to deep fry in oil, take a little batter with hands and fry in oil.
• Serve Bonda hot, with coconut chutney.

Moong Dal Vadai (Pasiparupu Vadai)

Moong Dal Vadai (Pasiparupu Vadai)

Thinking of preparing Parupu Vadai ?? (Aama Vadai or Masal vadai). Why don't you try this Moong Dal Vadai instead? 

I tasted this vadai for the first time in our college hostel. This vadai will be very much crispier and tastier than that of Channa Dal Vadai.  And Moong dal is also easy to digest,  so you won't feel very heavy, after eating this vadai.

Here goes the recipe..

Ingredients:

Moong Dal            - 1 cup (Pasi Parupu)

Chopped Ginger    - 1 tbsp

Red Chilli              - 2

Fennel Seeds         - 1 tsp (Sombu , Perunjeeragam)

Big Onion             - 1 

Mint Leaves          - few

Curry Leaves        - few

Salt                        - As required

Oil                         - For frying

Procedure:

• Wash and Soak Moong Dal in enough water for 2 hours.
• After 2 hours, grind moong dal coarsely along with ginger, fennel seeds and red chillies. Add very very little water for grinding moong dal.
• Chop Big onion, Mint leaves and curry leaves.
• Add chopped onion, mint leaves and curry leaves to the ground moong dal.
• Add enough salt and mix well.
• Heat oil in a frying pan. Take little batter and shape it in your palms and fry in oil.
• Remove excess oil and enjoy your vadai.

Baked Cauliflower Roast

Baked Cauliflower Roast

Exhibition is gonna start in our native.. Going to miss this year.  When we were kids, me and my sister , usually wait for the whole year, just to go to the exhibition.  Once the annual exams are over, the first thing we  plan about is 'Exhibition'..  There in our native, we usually go to the exhibition after 8pm and we return back only after 12pm.. I am sure we can't roam like this in cities like chennai.. But we can roam without any worries there.. Thats our native..

Yeah!! Just like other exhibitions, there will be many rides, toy shops, fancy shops and of course food stalls!! 

As my mathini reminded me about exhibition yesterday , i immediately felt the aroma of freshly fried Big Pappads (Appalam), Mirchi Bajji (Milagai Bajji), Puli urundai and Cauliflower Roast.. yes missing those very badly.. And that time i desperately wanted  to prepare cauliflower roast.. And the special thing about this is i have baked it..  yes!! So you can eat without any worries!!

Here is the recipe..

  Ingredients:

Cauliflower Florets         - 2 cups

Salt                                  - As required

Turmeric Powder             - 1/2 tsp

Chilli Powder                  - 1 tbsp

Garam Masala Powder    - 1 tsp

Asafoetida    - a pinch

Corn Flour                       - 3 tbsp

Oil                                    - 1 tbsp

Procedure:

• Wash and clean florets. Boil water enough to soak the florets. Add a tsp of salt and switch off the flame once the water boils. Add florets to it and close it with a lid.
• After 10 -15 minutes, drain the excess water and add salt, chilli powder, turmeric powder , garam masala powder to it. Mix it well.. 
• Add 3 tbsp of corn flour to it.. Coat it well with all florets and then place florets in a greased baking tray.
• pre-heat the oven to 180 degree Celsius..  Bake it for 25-30 minutes.. Flip the florets in the middle.
• Serve it hot!! enjoy your tasty and healthy cauliflower roast!!

Mushroom And Mixed Vegetable Seekh Kebab

Mushroom And Mixed Vegetable Seekh Kebab

Kebab refers to any meat or vegetable cooked over or near the flame.. Its generally grilled or roasted in a skewer. Prepared this kebab for ' Girls Only Party' in our apartment.. Everyone brought a food from their home to the party hall..It was a total fun.. There was full of music, joy, and dance.. and of course food.. Enjoyed well!! It took me back to my college days!!! Prepared this oven grilled kebab for the party.. .  Can you guess how many vegetables this kebab has?? It has a total of 6 vegetables..

• Mushroom
• Potato
• Plantain
• French Beans
• Peas
• Carrot

And thus its a very healthy kebab.. Here is that interesting recipe..

Ingredients: (Recipe for around 70 kebabs)

Mushroom             - 250gm

Potato                    - 3 (medium size)

Plantain                 - 2 (medium size)

French Beans        - 8-10

Peas                      - 100 gm

Carrot                   -2

Big Onion            - 2

Ginger                  -  2 inch size

Green Chillies      - 2

Cashew Nuts        - 6-10

Lemon                  - Half

Bread Crumbs      - 1 cup

Powders:

Salt                                    - As required

Turmeric Powder              - 1/2 tsp

Chilli Powder                    - 2 tsp

Cumin Powder                  - 2 tsp

Garam Masala Powder     - 1 tsp

Chat Masala Powder         - 1 tsp

Procedure:

• Place Skewers in water for at-least 1 hour. This is done to prevent the skewers from catching and  fire.
• Boil or steam potatoes, plantain and peas.
• Chop finely all the vegetables. Powder the cashew nuts.
• Add oil in a pan. Add chopped ginger and green chillies. Add carrots, french beans, peas and mushroom  after a minute.
• Saute it till the vegetables lose all the water. It took me about ten minutes.
• Grate boiled potatoes and plantain.. Add saute vegetables to it.
• Add enough bread crumbs so that there is no moisture in the vegetables mix.

• Take skewers.. Take a big ball of vegetable mix.. Gently wrap it around the skewers.
• Pre heat  the oven to 220 degree celsius.

• Grill it for 25 -30 minutes. Keep on turning the skewers in between for even grilling.
• Even if you don't have oven, you can place it on a dosai pan and grill it
• Sprinkle some chat masala and serve it hot!!!

Baked Drumstick Leaves And Vegetables Fritters (Murungai Keerai Pakoda) With Step-Wise Pictures

Baked Drumstick Leaves And Vegetables Fritters (Murungai Keerai Pakoda)

Here is a Healthy Fritters recipe with Murungai keerai!!!  I bet everyone will like this interesting recipe. .
As the name suggests , this recipe is made using murungai keerai  and cabbage .. For binding whole wheat flour is used.. I tasted wheat flour pakoda for the first time at  one of my friends, (suganya saminathan's) house and it tastes soooo good!!! .. I have added some vegetables and drumstick leaves to it.. and  have baked it to make it much more healthy..

Ingredients:

Murungai Keerai (Drumstick Leaves)  - 1 cup (Drumstick Leaves)

Chopped Cabbage                                 - 1/2 cup

Wheat Flour                                           - 1 cup

Big Onion                                              - 1

Salt                                                         - As required

Turmeric Powder                                   - a pinch

Chilli Powder                                         - 1 tsp

Asafoetida                                              - a pinch  (Perungayam)

Chopped Green Chillies                         -1

Chopped Coriander Leaves                    - few

Chopped Curry Leaves                           - few

Things Needed:

Electric Oven

Procedure:

Mix everything in a bowl..

Pre-heat oven to 220 degree celsius.. Place Baking Sheet in a tray.. Grease it.. Place fritters in the tray in your desired shape..

Bake it for around 25 -30 minutes.. Time differs from oven to oven.. So keep an eye on oven..Here is a glimpse of Deep Fried Fritters..

Find any differnce?? Bake it and enjoy fritters with hot tea!!

Vegetable Samosa

Samosa

Samosa can be easily prepared at home.. Just handful of ingredients. For folding i used samosa mould.. You can also fold with your hands too..  here is the receipe.. then why to buy samosas from shops where they are prepared unhealthily when you can prepare healthily at home..!!!

Ingredients:

Mashed Boiled Potato                              - 2 cups

Boiled Peas                                              - 1/2 cup 

Finely Chopped Carrot                             -1

Finely  Chopped Big Onion                      - 1

Salt                                                           - As required

Chilli Power                                              - 3 tsp

Cumin powder                                          - 1 tsp

Coriander Powder                                    - 2 tsp

Garam Masala Powder                             - 1 tsp

Finely Chopped Ginger                            - 1 tsp

Finely Chopped Coriander                        - Few

For Outer layer:

Maida                                                        - 1 cup

Salt                                                            - As required

Chilli Powder                                            - 1/2 tsp

Turmeric Powder                                      - pinch

Procedure:

In a bowl add all the ingredients and smash it well.

Take another bowl. Add everything under ' for outer layer' . Add water in small quantities and bind it like Chapathi dough. Allow it to rest for some time. Make a small ball out of it and roll it. Keep it on a mould.

Take some mashed vegetables  and place it on the mould.

Close it and remove the excess dough.

Fry it in oil.. Your samosa is ready.. Enjoy with Tomato Ketchup!!!