Tea kadai masal vadai, Masal vadai recipe

Tea kadai masala vadai, crispy vadai made using channa dal, a popular snack of South India, recipe with video. We can call this as a typical Tamilnadu style street food. I have posted many varieties of channa dal vadai but this tea kadai vadai is a popular one. What's special in this, it is made using Channa dal. Actually they use pattani paruppu, a slightly bigger version of channa dal is used to make this Masal vadai. But i don't get that here in Singapore so made with channa dal. Masal vadai, carrys a lot childhood memories. My mom used to work in a village hospital and rarely she takes us there during our summer holidays. As it is a remote place we don't get anything but the hospital staff, who lives in the nearby residence, used to make vadai and sells this there. He brings the freshly made vadai from his home,it in a steel thookuvali and sells to everyone there. So whenever we go there, he brings for us in a separate box and we used to eat tthose vadais, as if we haven't seen vadais in our life. His name is Mustafa and we call it Mustafa vadai.
   Later when i grew up, when i was doing my Masters, we had a tea kadai nearby our college. Our class boys used to buy vadai from there during the lunch time. They buy for us too but whenever we ask them to take us there, they will refuse as it will be too crowded with many boys. Finally one day when we had some extra class on a Saturday all the girls pestered our class boys and they took us to the tea kadai and we happily enjoyed the tea and masal vadai. I think i spoke a lot, this masal vadai kindled many memories.
  When a reader request came for this recipe of Tea kadai masal vadai, i immediately asked my nephew, who is  a foodie to send me some pictures of tea kadai vadai. He sent to me the next day which he bought from the nearest tea stall. I asked him few doubts on the taste and with his inputs made this vadai. It tasted quite similar to the one which i have tasted during my childhood days, from mustafa masal vadai.
   Also today being Varsha's birthday, this is a very apt post, as she is a great fan of Masal vadai.
   Also check out my

• Keerai vadai
• Arisi vadai

Mangalore Cucumber seeds tambli recipe

Mangalore Cucumber seeds tambli is a buttermilk based no cook gravy, with fresh cucumber seeds and other spices, pairs well with plain rice. Generally it is made using Mangalore cucumber also called as Dosakaya. I used normal cucumber as i find this one easily in the market. It is similar to the Pacha mor kuzhambu in the Tamil brahmin cusinie. I have tried few recipes from Mangalore cuisine, this mangalore cucumber tambli is quite a new recipe to me, shared by my friend. This friend only shared with me the recipe of no cook raw mango rasam, so when she shared this tambli recipe i immediately went ahead and tried it. It was a super hit at home and finally today i made this again to post the recipe in jeyashri's kitchen. Do try this no cook Mangalore cucumber seeds tambli and let me know how it turned out.
Also check out

• Mangalore bun recipe
• Coconut hing chutney

Chutney pulao recipe, easy pulao recipes

Chutney pulao recipe, easy one pot meal using left over green chutney, a quick fix lunch or dinner. Last week i was totally bored to make the dinner and also clueless as what to make for dinner too. Finally in the last minute saw some left over green chutney and added some additions to that and delicious chutney pulao was ready in 20 minutes time. I posted the same on Jeyashri's kitchen Instagram feed too. Many asked for the recipe with measurements and i had some more left over chutney after making the dahi idli post and used up the same for making this chutney pulao recipe. Added some carrots and peas to this to make it a complete meal. You can add some fresh paneer too or serve with a mixed vegetable sabzi.
Also check out my

• Hara bhara pulao recipe
• Jaipuri veg pulao

Dahi idli Chaat recipe

Dahi idli is a easy and healthy chaat recipe made using left over idlis. Chaats are very popular in India, we always make a variety of chaats. With the sweet chutney and green chutney as a base we can create a lots of chaats as per our taste and creativity. I have already posted South indian style Thayir Idli. I have done this Dahi idli chaat in a cookery demo here in Singapore last year. It was a super hit and everyone loved it. Also it is a very healthy way to use the left over idlis. Try this out in this summer season and i am sure kids will enjoy this for sure.

Vendakkai Thayir pachadi recipe, Ladies finger raita

Vendakkai Thayir pachadi recipe | ladies finger raita, a delicious South Indian raita recipe,pairs well with any variety rice. I have very memories of tasting this from my Mom's kitchen. After marriage i have never attempted this on my own. Though it is a simple recipe somehow i never made it. After moving to Singapore, i have tried it once and Suresh loved it very much. Those days i don't own a blog but even after starting Jeyashri's kitchen, in these 9 years i haven't posted the vendakkai thayir pachadi recipe. Though i make it at home, never clicked the pictures. But i have posted the pictures in my lunch plate on Instagram. After getting requests from few people on that posts, i finally made it last week and clicked the step by step pictures too. Read the post to know about the small tips i have given in between the posts. Also check out my

• Carrot capsicum raita
• Pineapple raita.

Sheer Khurma recipe,How to make sheer korma

Sheer khurma, Sheer korma is a traditional dessert made during eid ul-fitr with fine variety of vermicelli, dates, milk and nuts. The rich kheer recipe, made during the Ramadan day and it's a must one for this festival. Here in Singapore they call the festival as Hari Raya. I wanted to post this recipe of sheer khurma from last year but somehow i could make it only during this year. I remember reading about this Seviyan kheer for the first time in my son's SST book, while reading with him, festivals of India. I made this for my guests yesterday and it was a super hit. The kheer was similar to our semiya payasam but was too rich with nuts, dates and condensed milk. Usually they use fine variety of semiya for this sheer khurma. We get this in Mustafa center. If you don't get this in your place, use normal roasted semiya|vermicelli.
Also check out

• Shahi badam vermicelli kheer
• Caramel payasam

Ellu chutney recipe, Sesame coconut chutney

Ellu Chutney, sesame coconut chutney, Til ke chutney a chutney with coconut, sesame seeds and red chili as main ingredients and garlic adds a flavor to the chutney. Last week we had my friend's family over here and we had a fantastic time reliving our childhood memories. While i  was making dosas for all of them one night, she was sharing her mother in law"s chutney recipes. All the recipes she shared sounded so delicious and i tried this ellu chutney on the next day itself. I posted that on Instagram too. This is the first time i am tasting ellu chutney and i am addicted to this chutney. Few other chutney recipes which she shared will be posted in Jeyashri's kitchen soon.

Check out my collection of Side dish for Idli, dosa,Pongal.

Ellu Chutney recipe

Recipe Cuisine: Indian|  Recipe Category: Breakfast
Prep Time: 10 mins   |  Cook time: 15 mins |  serves: 2-3 | Author: Jeyashri 
Ellu Chutney, sesame seeds chutney, a chutney with coconut, sesame seeds and red chili as main ingredients and garlic adds a flavor to the chutney.

    Sesame seeds  2 tblsp
    Coconut  4 tblsp
    Red chili  4-5
    Sesame oil  2 tsp
    Garlic  1 pod
    Mustard seeds  1/4 tsp
    Tamarind a tiny piece
    Salt  as needed

Method:

• In a pan add oil and add the coconut.
• Cook for a minute and add the red chilies.
• Saute for a minute and add the sesame seeds.
• Do not cook for too long till the sesame pops up.
• Saute for a minute. 
• Switch off the flame.
• Allow this to cool completely. 
• Grind into a smooth paste along with garlic and tamarind.
• Add water while grinding.
• Temper with mustard seeds and mix well.
• Ellu chutney is ready to serve with idli and dosa.

Notes:

1. Do not add more ellu ( sesame seeds ) than the mentioned quantity, it will give a slightly bitter taste.
2. You can also use white sesame seeds for the ellu chutney. 

    
    

Method with step by step pictures:

• In a pan add oil and add the coconut.

• Cook for a minute and add the red chilies.
• Saute for a minute and add the sesame seeds.
• Do not cook for too long till the sesame pops up.
• Saute for a minute. 

• Switch off the flame.
• Allow this to cool completely. 
• Grind into a smooth paste along with garlic and tamarind.
• Add water while grinding.
• Temper with mustard seeds and mix well.

• Ellu chutney is ready to serve with idli and dosa.

Notes:

1. Do not add more ellu ( sesame seeds ) than the mentioned quantity, it will give a slightly bitter taste.
2. You can also use white sesame seeds for the ellu chutney.  

   

Paneer Makhani Coins by Dhriti Karthik

Paneer makhani coins, a no onion no garlic recipe, panner cooked in makhani sauce served in a different style, kids friendly recipe. Recently during the Zak Salaam India Expo event, in Singapore, Suvai foods organised a cookery demo and a Little star chef competition. The entire lot of 15 kids who participated in the competition did so well and i am so amazed to the confidence of the kids at this age. I am one of the judges for the competition. We agreed that the first prize winner recipe and the second prize winner recipe will be posted featured in the judges website. This Paneer Makhani coins won the second prize and it tasted nice and also the way she presented it also very attractive. Dhriti Karthik, a 10 year old girl cooked this so well and i loved her confidence and focus and more than that she was so happily cooking which was visible from her smile. The recipe turned out so well Dhriti. I slightly tweaked the recipe. She mailed me the recipe with a cute write up, over to Dhriti now. Check out the first prize winner recipe at Rak's website.

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Hi! Dhriti here, and I am the runner up of Suvai’s Little star chef competition. YIPPEE!! I am sharing the recipe. I am a picky eater and if I were to have a hate list, onions and garlic would feature on the top of it. I dare not cook with them. My love for Paneer is endless. My favourite dishes are Palak Paneer, Paneer makhani and Paneer Butter masala. The aroma of Paneer Butter Masala wafting from the kitchen will always melt my heart. So, here is my mum’s recipe for Paneer Makhani Coins. Very simple and quick one. The almond butter combo with tomato puree gives an amazing taste.Try this recipe at home I promise you will love.

Raw Mango Chutney recipe , Mango Thogayal

Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments. I have heard about andhra style raw mango pachadi, thogayal and also tried a version using moong dal few years ago. But somehow i felt it was too sour and so i didn't post that. This recipe i got i recently tasted in a Mango competition, where i went as a judge. Though the recipe didn't win the prize, the taste was totally awesome. I wanted to give it a try as we all are a big fan of thogayal. The recipe is close to Varehvah chef's recipe, thank you Mrs.Heena Dave for introducing this recipe to me. The recipe was similar to my Kovakkai thogayal and beetroot chutney. As the raw mango is in season now, do try this raw mango recipe and let me know how it turned out.

Carrot Sago kheer recipe, Payasam recipes

Carrot sago kheer, a creamy rich payasam using carrot and javarisi, cooked in milk and condensed milk and nuts adds up to it's richness. I have tried this carrot sago kheer for the first time for a potluck during last year navaratri. It was a super hit in that party. After that i made it one more time for my guests but i didn't have time to click the pictures. I made this last week to post again but somehow i am not satisfied with the pictures. So finally today being our wedding anniversary, made this and we all enjoyed. Check out my instagram lunch post for our wedding anniversary special.
This payasam gives more volume and will be perfect one for potlucks and parties. Addition of condensed milk gives more creaminess to the sago payasam. Check out the notes section in the last to see the tips.
Also check out my

• Elaneer payasam
• Sago moong dal payasam