VAZHAKKAI CURRY RECIPE | CHETTINAD STYLE VAZHAKKAI FRY

Vazhakkai curry i posted in a traditional way some time back. This chettinad way of making Vazhakkai curry, i tried using fresh mochai. I wanted to post with mochai but before that the season got over. This recipe was shared by my friend from whose mother in law i learned the Kadalai paruppu chutney. This turned out very well and we had with morkuzhambhu on a weekend lunch. Try out this Vazhakkai curry | chettinad style vazhakkai poriyal at your home this weekend.

Vazhakkai curry

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3-4

    Raw banana    1 big
    Onion    1
    Tomato   1
    Shallots | sinna vengayam   3
    Coconut grated   1 tblsp
    Sambar powder   1 tsp
    Turmeric powder    1/4 tsp
    Salt    as needed
    Oil      2 tsp
    Mustard seeds    1/4 tsp
    Curry leaves     few
    
     

Method:

• Peel the skin of the vazhakkai and cut the raw banana into big cubes.
• Slice the onions and tomatoes into thin long slices.
• In a pan add oil and add in the mustard seeds and curry leaves. Add the onions and cook in a medium flame till it turns translucent.

• Add the tomatoes and cook till it becomes mushy. Add the sambar powder, turmeric powder and salt.

• Add in the cut vazhakkai and sprinkle little water to this and mix well. Cook this till the vazhakkai becomes soft . Stir this often and sprinkle little water if needed.

1. Grind the shallots and coconut coarsely. You can add very little water if you want.

• Add this to the cooked vazhakkai mixture and mix evenly and carefully.
• Cook for 2 minutes in a medium flame and switch off the flame.

• Chettinad style vazhakkai curry is ready.

Check out my 

• Chettinad Urulai Biryani
• Chettinad Cauliflower Soup
• Chettinad Yam kola urundai
• Yam curry

Notes:

1. You can add fennel seeds | sombu while adding mustard seeds or it can be added while grinding with coconut.
2. You can replace vazhakkai with dried peas and fresh mochai or green peas.
3. Sambar powder can be replaced with red chili powder.
4. You can lessen little sambar powder and add few pepper corns while grinding.

Technorati Tags: Vazhakkai curry,vazhakkai varuval,chettinadu style vazhakkai curry,jeyashris kitchen,recipes using vazhakkai,raw banana curry

CORN CHEESE PARATHA | EASY PARATHA RECIPES

Corn and cheese is always a winning combo and i already posted corn cheese balls recipe but this corn cheese paratha i gave for Kungumam Thozi magazine. It got published in first week of March. Parathas will be in the lunch box menu of kids every week. Mostly i make aloo paratha or gobi paratha for them. When i made this one day for dinner both my kids loved it and requested to make the same for the lunch box too the next day. Liking a same dish by both kids is not easy at my home. I think moms with 2 grown up kids will vouch for it. Try this easy paratha recipe at home and i am sure your teenage kid or the little one will enjoy this corn cheese paratha.

KUTHIRAIVALI MURUNGA KEERAI ADAI | MILLET RECIPES

Kuthiraivali | Barnyard millet adai i tried for the first time few months back when i was making supplement book for Mangayar malar themed "Millet recipes". Murungakeerai | Drumstick leaves we generally make poriyal. My mom adds this to adai and we all are a great fan of murunga keerai adai. We have a murunga maram at our backyard from where we get fresh leaves and fresh drumstick (organic too) whenever we want. Even in the entire street they take drumstick leaves from our house. And during the drumstick season, amma will give drumsticks to all the friends as we get most and more of drumstick from the tree. Whenever i cook murngakeerai i have memories of my childhood related to it. I will be the person who will go to the terrace and pluck the fresh leaves from the tree for the adai or poriyal.
  Kuthiraivali adai with murunga keerai was a  wonderful combo and i had this for breakfast today with a glass of neer mor too. You can have adai with aviyal too.

Kuthiraivali adai 

  Preparation Time : 15 + 2 hours soaking | Cooking Time : 5 mins per adai  |Makes: 5-6

     Kuthiraivali arisi | Barnyard millet   1/2 cup
     Channa dal       1/4 cup
     Toor dal      1/4  cup
     Poha | Aval    1 tblsp
     Red chili    2-3 
    Asafoetida   a pinch
    Shallots | small onion    7-8 (sliced)
    Murunga keerai |drumstick leaves   one hand ful
    Salt     as needed   
     
  

Method:

• Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours.
• Meanwhile slice the onions and keep it for adai just before grinding.
• Grind the rice and poha together into a fine paste.

• Grind the toor dal, channa dal and red chili together into a coarse paste. Add asafoetida and salt.

 

• Mix both the ground mixture together. Add the shallots and drumstick leaves. No need to cut the leaves. Add as it is.  Mix well . No need to ferment. Batter is ready for adai.

• Heat a pan and when it is hot pour in a ladle full of batter and spread this into thick adais. Make a hole in the center and drizzle oil around the adai. 
• Cook on both sides till it becomes golden brown.
• Cook in a medium flame only.

• Adai is ready to serve.
• You can have this as it is without any chutney or molaga podi. If needed you can have with jaggery | vellam.

 
Notes:

1. Adding poha will give softness to the adai.
2. You can add 1 tblsp of urad dal to the dal mixture to give more softness to the adai.
3. Big onions can also be added to this , but small onions enhances the taste.

Technorati Tags: kuthiraivali murunga keerai adai,millet recipes jeyashris kitchen,millet recipes,milet adai,kudiraivaali recipes,kuthiraivali recipes,recipes using drumstick leaves,recipes using millets

PUNJABI SAMOSA RECIPE | PUNJABI ALOO SAMOSA WITH VIDEO

Punjabi samosa, the name it makes us to salivate for us. I have already posted a triangle samosa recipe but making this punjabi samosa was my dream. A friend in our apartment used to make this everyday and gives them to the nearby shop . If we order with her in advance she will make for us too. I tasted it once in a party, but got many good feed backs from my friends who regularly buy from her. I asked her one day can you teach me how to make the shapes of punjabi aloo samosa. She immediately said whenever you want you come. So one fine evening i went to her house and learnt the shaping of samosa. She patiently explained me and cleared my silly doubts too. Even before making this yesterday and send few doubts over whats app messages and she explained to me. Here you go, i finally made the punjabi samosa and given the recipe with step wise pictures and video of shaping the samosa too. It needs practice and also not very difficult as we think. do try this at home, as home made ones are always the best. Waiting to hear from you.

Check the video below as how to shape the samosa.

BROWN RICE PULAO | EASY VEGETABLE PULAO

  Brown rice recipe i posted yesterday, and as told posting the recipe of easy vegetable pulao using brown rice. It tasted very nice and even kids too loved it. Now i am super excited to make recipes using brown rice . As brown rice is very good for health, we can slowly shift to brown rice based recipes.

HOW TO COOK BROWN RICE| BROWN RICE IN PRESSURE COOKER

This post on how to cook brown rice is a long due for me. I got the brown price from the fair price shop here last month itself but somehow couldn't try it. As my mom always say, the auspicious time to cook that hasn't come yet . lol.!!. Finally i cooked it yesterday and wanted to post the recipe yesterday itself. But it was too busy yesterday and i couldn't sit and write a post on it. I made the brown rice in pressure cooker. As we Indians are highly dependent on pressure cookers, and without the whistle of it our mornings will never be complete.There are so many varieties of brown rice available in market and basically each one takes it own time to cook. I have used 2 varieties of brown rice so far and both were extremely different. So unlike normal white rice, i can't give exact measurement but few tips may give you an idea of how to cook brown rice. The water quantity i have given is for the brand i used. It consumed very less water whereas the one i used last time consumed more water.
   Brown rice are high in fibre, it promotes weight loss too. It is good for diabetic people too And also helps to lower cholesterol too

ATTA NAN KHATAI RECIPE |WHOLE WHEAT NANKHATTAI

Nan khatai is a Indian style short bread cookies. I have already posted the recipe of Nan khatai , also posted a version of saffron laced nankhatais too. Though i already posted 2 sweet recipes for holi, since today is holi festival i thought i will post some thing colourful. Suddenly thought of this atta nan khatai which i have bookmarked from Divya's space long back. I made this and added few drops of food colour to the dough to make it colourful.Wish you all a very Happy Holi.
The original recipe used only whole wheat flour for making nakhattai.

KESAR BADAM PEDA RECIPE | EASY DHOODH PEDA RECIPE

Kesar Badam peda is a quick and easy sweet which can be made with simple available ingredients . Dhoodh peda  can be ready in 15 minutes. As holi is celebrated today, i wish all my readers a very Happy hoil. Even for all festivals like Diwali, Jamashtami also you can make this easy dhoodh peda.

SEV PURI RECIPE | SEV PURI CHAAT

Sev puri is a mumbai street chaat recipe and we all are a huge fan of this Sev puri Chaat. I was craving for this for the past few days. As holi festival, is round the corner, i know many of them make sweets and savouries. Many of them make chaat recipes too for holi festival too. Let's see how to make Mumbai street style  Sev puri chaat. Yesterday after a very tiring day, immediately after clicking the sev puri , happily had 7 puris all by myself for my lunch.
  Happy to share that my recipe got featured in Kungumam Thozi,a popular tamil magazine, this March 2015 edition. Will share the recipe here next week.

MALPUA RECIPE | MALPUA RABDI RECIPE | HOLI RECIPES

Malpuas are similar to the south indian version of Paal poli. Mawa | khoya Malpua is Indian pancakes shallow fried in ghee and served with rabdi. It is one of the desserts made for Holi celebrations. As holi 2015 is on March 5th i thought i will share this recipe today. Malpua with rabdi i wanted to try for a long time, after tasting this in a restaurant during our delhi visit last year. I referred the recipe from here  Though i know the procedure of how it is made, i was bit worried how a batter will be fried if i put them into ghee for frying. But after seeing the recipe i was bit confident tot try it.Enjoy the festival of colors, Holi with delicious Malpua Rabdi . Check out the notes section below for variations to make it bit guilt free