KATHIRIKKAI RASAVANGI RECIPE

BRINJAL RASAVNGI.
         This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.
Also check out my

• Poosanikai puli kootu
• Arai puli kuzhambu

INGREDIENTS

BRINJALS	5-6 NO.
TOOR DHAL (COOKED)	1 CUP
TAMARIND WATER	3/4CUP
URAD DHAL	1 TBLSP
CHANNA DAL	1/2 TBLSP
CORIANDER SEEDS(DHANIA)	1 TBLSP
COCONUT (GRATED)	2 TBLSP
REDCHILLI	4 NO
SAMBHAR POWDER	2TSP
SALT	AS NEEDED
TUMERIC POWDER	A PINCH
ASAFOETIDA	A PINCH
JAGGERY	1/4 TSP
MUSTARD SEEDS	1/2 TSP
OIL	1 TSP

METHOD:

• Slit the brinjals lengthwise and soak it in water(to retain the colour)

• Soak the tamarind in warm water for 10 minutes and extract water from that .
• In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
• Fry until it turns into a nice golden brown colour.
• Allow it to cool and grind it into a fine paste along with coconut.

• Heat the kadai and add the remaining oil and add the mustard seeds.
• When it splutters add the brinjals to this.
• Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

• Allow this to boil for 7-9 minutes till the brinjal gets cooked.
• When it is done add the cooked toor dhal.
• Now add the ground paste to the rasavangi.
• If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

• Add the jaggery to this  and switch off the flame.
• Mix nicely and add curry leaves to this.
• Serve hot  with rice.

Garlic chutney recipe | Side dish for idli dosa

Recipe updated with video    
This garlic chutney is my all time favorite ,which i learnt from my mom. This is a quite popular chutney in Madurai, my home town.  Almost all the household make this,also we can get this in all road side eatery outlets too. Somehow my husband and kids don’t prefer this garlic chutney,since it is bit spicy from the normal one i make. So i don’t make often at home. Few days back when i made dosa for dinner, i thought of making this one for me . I enjoyed this with dosa and my family had dosa with coconut chutney!!

Garlic chutney

  Preparation Time : 10 mins | Cooking Time : 5 Mins |Serves: 2-3

     Shallots | small onion   8-10
     Garlic   8-9 pods
     Red chili  6-7 red chili
     Tamarind   a small gooseberry sized
     Salt  as needed
     Sesame oil  2 tblsp
     Mustard seeds   1/4 tsp
     Curry leaves  few    
                                                  Video on how to make Garlic chutney

                            
     

Method:

• Peel the skin of garlic and shallots .
• Soak the tamarind in water for 10 minutes.
• Add the shallots, garlic ,red chili, tamarind and salt into the mixie. 

• Grind this into a fine paste.
• Transfer it to a bowl.

• In  a small pan add sesame oil and add the mustard seeds.
• When it splutters ,switch off the flame and add curry leaves.

• Add it on the top of the chutney.
• Serve with dosa or idli.

Potato cutlet recipe

Potato Cutlet recipe| Aloo cutlet, with video and step wise pictures, a popular snack of India made using potatoes, a super hit in parties. Potato cutlet is something, that I have attempted making a few times without any specific recipe or protocol. Since my family members loved it each time they insisted on me making this for my son's 5th birthday. No wonder it turned out to be a super hit. I made it in large quantities and hence deep fried the cutlets. For health conscious or elderly people, this recipe can be tried using shallow fry method. Since my son's birthday falls on a Valentine's day, I tried making heart shaped cutlets. It was slightly time consuming but his smile was very much worth the effort. You can try making them into round or oblong shaped ones. If you are craving for a slightly different taste then you can also try making the sweet potato cutlet or for a more crispy outcome you can try making the Semiya cutlets.  

BISCUIT PUDDING

    When i met Divya kudua of easy cooking during my chennai visit in Dec 2010, she shared some yummy goodies with us . My entire family was so impressed with the cookies which she made. When i was going through her blog i got very much impressed with the Biscuit pudding and tried that and no doubt it came really awesome and my kids loved this very well and wanted to share this recipe with you all. Thank you divya for the wonderful recipe.
Picture updated:

I followed the same recipe, except,i  replaced cornflour with vanila custard powder.
INGREDIENTS:

MARIE BISCUIT	1 PACKET
MILK	500 ML
VANNILA CUSTARD POWDER	3 TBLSP
COCOA POWDER	3 TBLSP
COFFEE DECOTION	4-5 TBLSP(DILUTED WITH 2-3 TBLSP OF WATER)
CASHEWNUTS (BROKEN)	1 TSP
SUGAR	5 TBLSP

METHOD:

• Dip the marie biscuits in the coffee decotion and arrange this in a big bowl.

• Mix the custard powder and cocoa powder with very little milk ,without any lumps.

• Boil the remaining milk nicely and add the custard and cocoa powder mix to this.
• Stir well and take care not to get it burnt.
• Add sugar to this mixture and stir well.

• When it thickens pour this over the over the biscuits.
• Garnish with cashew nuts | almond slices | choco chips.

• Keep it in the fridge for 4 hours and enjoy this wonderful dessert.

Note:

1. Do not skip the step of dipping the biscuits in coffee decotion ,this will give a amazing flavour to the pudding.
2. You can also use instant coffee powder instead of decotion. Dilute the coffee powder with warm water and use for dipping the biscuits.

BABY CORN PANEER JALFREZI,SIDE DISH FOR ROTI

    Baby corn and Paneer Jalfrezi, a quick paneer and baby corn stir fry recipe pairs well with roti and rice. This recipe is  one of my favorite recipe i tried from Tarla Dalal cook book. During my visit to India last year i bought few cook books of tarla dalal . I have tried Paneer Tawa masala from that book which was really a super hit in my family. This is a simple stir fry recipe and i love to share this with you .
Also check out my

• Baby corn masala

CARROT KHEER RECIPE

  Carrot kheer, with sugar, a simple and easy kheer made with carrot and milk. It  is a very simple and healthy dessert and make this quite often since my kids love this. Few months back when i made this for a potluck my friends and their family liked this a lot and they asked me for the recipe. So here comes the recipe for yummy carrot kheer.
Also check out my

• Carrot payasam with jaggery
• Carrot burfi

INGREDIENTS:

CARROT	1/2 KG
MILK	1 LITRE
SUGAR	1/2 CUP
CONDENSED MILK	2 TBLSP(OPTIONAL)
SAFFRON	FEW STRANDS
ALMOND FLAKES	TO GARNISH

METHOD:

• Peel the skin of the carrots and roughly chop it.
• Pressure cook this by adding 1 cup of milk till 4-5 whistles.

• Allow it to cool .
• Keep the milk aside and grind the carrots along with sugar in a blender into a smooth paste.

• Boil the remaining milk for 15-20 mins in a low flame.
• Add condensed milk to this. Switch off the flame.
• When the milk  becomes warm add the carrot puree and the milk which we used for cooking the carrots, to this.

• Add the saffron strands and mix well
• Serve chill by garnishing with almond flakes.

Note:

1. Do not add the carrot puree when the milk is hot.
2. If you want a more creamy texture blanch a handfull of almonds and grind it along with the carrots.
3. If you are not condensed milk you can add some more sugar to the carrot kheer. 

PALAK PANEER RECIPE ,SIDE DISH FOR ROTI ,PANEER RECIPES

Palak paneer, a creamy paneer dish made using paneer and spinach and other Indian spices. Palak Paneer i have tried a very long back and after that i didn't make it again. Normally we eat rotis for dinner and we don't include any variety spinach for dinner. Last week i went for vegetable shopping with my friends, they all picked the fresh palak and i am also tempted to take one bunch and i made this on a weekend  for lunch along with jeera rice.
Check out my

• Palak kofta recipe
• Palak pulao recipe

RIDGE GOURD THOGAIYAL

(Peerkangai Thogaiyal)
Ridge gourd thogayal, peerkangai thogayal a perfect thogayal recipe to pair with rice, dosa and also on bread.
    Thogaiyals are very handy and i almost make this on weekends and my family loves this the most, especially my daughter is a big fan of thogaiyal. Always i make Thengai thogaiyal or Parrupu thogaiyal, but this thogaiyal i suddenly remembered and asked my mom for the exact recipe. We all enjoyed this with rice along with oven roasted papad.


INGREDIENTS:

RIDGE GOURD	1 NO
URAD DHAL	3 TBLSP
RED CHILLI	4-5NO
TAMARIND	A SMALL PIECE
ASAFOETIDA	1/4 TSP
SALT	AS NEEDED
COCONUT SCRAPPED	1 TSP(OPTIONAL)

METHOD:

• Peel the skin of the ridge gourd  and chop it roughly.

• In a kadai, add oil and throw in the urad dhal, redchillies, tamarind and asafoetida.
• Fry till it turns gold in colour.
• Keep it aside.

• In the same kadai, add the roughly chopped ridgegourd pieces and saute till it becomes soft and cooked nicely.

• Allow it to cool
• First grind the dal and  redchilli mixture along with the coconut(if using) .
• Then finally add the ridge gourd and grind it to a smooth paste.
• Don not add any water,as the ridge gourd will ooze out water.

• Normally we mix thogaiyal with hot rice with sesame oil mixed to it.
• We can use this as a side dish for idli/ dosa.
• I personally love to spread this on bread .

Aval pakoda recipe, Poha pakoda

Aval pakoda | poha pakoda recipe with step wise pictures and video, a deep fried snack made using rice flakes and potato as main ingredients. Potato acts as a binder in this recipe. Though i don't make deep fried snacks very often, sometimes when i  have  guests at my place during teatime i would love to serve tea with any deep fried snack . This pakoda i have tried many times and this time i made for my friends and they all loved this. I have used medium thin aval for this recipe, you can use thick or thin aval too.
Also check out my

• Thool pakoda
• Palak corn pakoda

Poha pakoda recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 25 pakodas
• Author: Jeyashri
• Recipe Category: Snack
• Description: Aval pakoda | poha pakoda recipe with step wise pictures and video, a deep fried snack made using rice flakes and potato as main ingredients

     Poha | aval  2 cups (medium thin flakes)
     Potato  2 meidum sized
     Onion  2
     Coriander leaves  3 tblsp
     Red chili powder  1 tsp
     Salt  as needed
    Plain flour or besan flour or rice flour  2 tblsp
    Oil   for deep frying 

                    Video of how make Aval | poha pakoda

         

Method :

• Cut the onions into very finely.
• Boil the potatoes and mash it well.
• Ensure the potatoes are cooked very well.
• Wash the poha and drain it completely.
• Transfer the poha to a wide bowl.
• Add the chopped  onions, salt, red chilli powder and coriander leaves.
• Mix it nicely.
• Now add the plain flour to this. 
• If the mixture is too moist add little extra flour.
• Do not add any water to the mixture.
• The water oozed out from the onions is enough to make balls.
• Grease your hands with oil and make lemon sized balls.
• While making the balls ,do it very tightly. 
• Heat oil in a kadai for deep frying the pakoda balls.
• Let the oil be in a medium heat while you are frying them.
• Else the inside of the pakodas will remain uncooked. 
• Fry the pakodas in batches.
• Once done drain the excess oil in a kitchen towel. 
• Serve hot with tomato ketchup or green chutney. 

Notes:

1. Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
2. If using thick variety of poha, soak in water for 5 minutes and then drain the excess water. 
3. The poha mixture can be kept inside the refrigerator and pakodas can be made later too. In that case if the mixture becomes moist, add little more flour to get perfect poha pakodas.

    
    
    

Method with step by step pictures :

• Cut the onions into very finely.
• Boil the potatoes and mash it well.
• Ensure the potatoes are cooked very well.
• Wash the poha and drain it completely.

• Transfer the poha to a wide bowl.
• Add the chopped  onions, salt, red chilli powder and coriander leaves.
• Mix it nicely.
• Now add the plain flour to this. 

• If the mixture is too moist add little extra flour.
• Do not add any water to the mixture. 
• The water oozed out from the onions is enough to make balls.
• Grease your hands with oil and make lemon sized balls.

• While making the balls, do it very tightly. 
• Heat oil in a kadai for deep frying the pakoda balls.
• Let the oil be in a medium heat while you are frying them.

• Else the inside of the pakodas will remain uncooked. 
• Fry the pakodas in batches.
• Once done drain the excess oil in a kitchen towel. 

• Serve hot with tomato ketchup or green chutney. 

Notes:

1. Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
2. If using thick variety of poha, soak in water for 5 minutes and then drain the excess water. 
3. The poha mixture can be kept inside the refrigerator and pakodas can be made later too. In that case if the mixture becomes moist, add little more flour to get perfect poha pakodas.