MYSORE BONDA RECIPE

  Myosre bonda , i wanted to try for a long time, though it is similar to the ulundu vada, as my litttle one doesn’t like coconut bits , i never make bondas.  This one i tried long back but somehow i am posting the recipe of mysore bonda now only. A no onion no garlic recipe with step by step pictures.
Check out my

1. Ulundu vadai recipe (with video)
2. Batata vada

INGREDIENTS (FOR APPROX 10 BONDAS)

URAD DAL | WHOLE ULUNDU	1/2 CUP
BLACK PEPPER	1/2 TSP
COCONUT BITS	1 TBLSP
CURRY LEAVES	FEW
SALT	AS NEEDED
OIL	TO DEEP FRY

METHOD:

• Wash and soak the urad dal for an hour.
• Grind the dal in a mixer smoothly by adding little water to it.
• Too much of water will suck more oil and very thick batter will make it rubbery.

• Add the coconut bits and whole pepper.
• Add salt, curry leaves and mix well. Batter is ready to make bondas.
• Heat oil in a wide pan for deep frying.

• Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame medium.
• when it becomes golden brow on both sides take out and drain it in a kitchen towel.

• Serve this hot with coconut chutney.

Note:

1. While frying keep the flame medium. If the flame is too low it will suck too much of oil.
2. If it is too hot also inside will not get cooked.

PANEER AND CABBAGE SANDWICH | PANEER RECIPES

Paneer sandwich with cabbage, is a kids friendly snack or lunch box recipe.
Few days back when was breaking my head as what to make for kids snacks , suddenly this idea of making panner sandwich came to my mind. I added cabbage to the panner and my kids who hates cabbage never realised that i have added cabbage in the panner sandwich. Cabbage can be replaced with carrot too. You can spread some green chutney on the sandwich to make it more tasty.
Check out my

• Veg Mayonnaise Sandwich 
• Potato cheese sandwich

RED JALAPENO CHUTNEY | SIDE DISH FOR IDLI | DOSA

CHUTNEY WITHOUT COCONUT

Red jalapenos, I was introduced to this after coming to Singapore. Though i have seen this in the vegetable section i never picked this as i don’t have any idea of what to make with this red jalapeno. One day when my friend told that she told made chutney with red jalapenos and she gave me some to taste also. As the taste and the recipe sounded nice , i made it on the next week and had with Idli.
Red jalapenos can be replaced with a red bell pepper too.
Check out my

• Peanut tomato chutney
• Paneer pepper gravy

INGREDIENTS:

RED JALAPENOS	2
ONION	1
URAD DAL	2 TBLSP
RED CHILLI	2-3
TAMARIND	A VERY SMALL PIECE
OIL	2 TSP+ 1/2 tsp
MUSTARD SEEDS	1/4 TSP
SALT	AS NEEDED
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• In a pan add oil and throw in the urad dal, red chilli, roughly chopped onion and roughly chopped jalapenos. Saute till the dal turns golden brown, saute in a medium  flame.
• Switch off the flame and add tamarind and salt. Allow this to cool .
• When it is completely cool, grind it ina mixer into a smooth paste by adding little water while grinding.

• Transfer it to a bowl and temper with mustard seeds and curry leaves.

• Serve with hot idlis| dosa.. Even this will taste nice with chapathis too.

NOTE:

• Urad dal can be replaced with channa dal too.
• You can add garlic while sauting to enhance the flavor.
• Curry leaves or coriander leaves can be added while grinding to give more taste.

MASALA MILK RECIPE | MASALA PAAL RECIPE

The word masala milk instantly makes me to remember Hotel  Saravana Bhavan chennai as the masala milk served there will be so awesome and we all are a huge fan of it.  Here in Saravana bhavan they won’t serve masala milk and when i tried in some other restaurant it tasted very bad. Long time i was thinking to make this but few weeks back i had a sudden craving for masala milk i made it at home following our super enthusiastic blogger Priya's recipe. It turned out so well and thank you priya for the recipe.
Also check out my

• Hot chocolate recipe
• Turmeric milk recipe

INGREDIENTS:

MILK	2 CUPS
ALMONDS	6-7
CLOVES	2
CINNAMOM	A SMALL PIECE
CARDAMOM	1
SAFFRON	FEW STRANDS
SUGAR	1-2 TBLSP
PISTACHIOS | CASHEW NUTS	1 TBLSP

METHOD:

• Soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
• Soak the almonds in hot water for 15 minutes and take out the skin.

• Boil the remaining milk by adding cardamom,( i added 2 pinches of cardamom powder) cinnamon and cloves. Keep the flame low.
• grind the almonds with little milk into a smooth paste.

• After 5 minutes , add the ground almond paste to the milk and the soaked saffron.
• Boil in a low flame for 5 minutes.
• Switch off the flame and strain the milk.
• Add sugar and mix well and garnish with pisatchios or cashew nuts or sliced almonds.

• Enjoy hot masala milk.

      

This version sounded very easy to me and so i tried and posted and this is not the traditional version of masala paal. in restaurants they serve with malai on the top.

KARAMANI VELLA SUNDAL RECIPE| SWEET SUNDAL| NAVARATRI RECIPES

Karamani | Black eyed beans is the which we normally use to make sweet sundal along with jaggery. When we were kids , i never tasted this one just for the reason that it has jaggery in that. Even it will very much disappointing for me if somebody gives vella sundal , when we visit their house for Golu.  Now a days everything has changed  and i love this vella sundal and most of the sweets with jaggery also. Making this karamani vella sundal is so simple and i learnt this from my mom.

INGREDIENTS:

KARAMANI | BLACKEYED BEANS	1/2 CUP
JAGGERY	3-4 TBLSP
WATER	1-2 TBLSP
SALT	A PINCH
CARDAMOM POWDER GRATED COCONUT	A PINCH 3-4 TBLSP

METHOD:

• Dry roast the karamani for 3-4 minutes in a pan (this step will ensure easy cooking of the karamani.
• Soak it in enough water for 4-5 hours.
• Pressure cook for 3-4 whistles by adding a pinch of salt to this. Do not over cook and mash the peas.

• In a pan add jaggery and add 1-2 tblsp of water.
• When the jaggery melts completely, strain the impurities and boil it again in a low flame for 2-3 minutes.

• Now add in the cooked karamani after draining the excess water. Stir it well and saute till the jaggery mixture gets incorporated well with the sundal and all the moisture evaporates. Even if you find the moisture is there, do not worry after adding coconut it will come to the right consistency. Add cardamom powder in the last and mix well.

• Karamani vella sundal is ready for Neivedhyam.

Note:

1. The same sundal can be done by replacing karamani with green moong dal too.
2. Adjust jaggery according to your taste.
3. I have seen my mami used to temper mustard and a red chilli in 1/2 tsp of oil in the last. If you wish you can do this.

SEPPANKIZHANGU FRY RECIPE , ARBI FRY

SEPPANKIZHANGU VARUVAL

Seppankizhangu is one of the rare vegetable which i cook in my kitchen. My kids and hubby are not a big fan of seppankizhangu, but since i love this a most i make it a point to cook this seppankizhangu at least once in six months.  This time i made this after a very long time and i enjoyed it with Vendakkai Morkuzhambhu. Though my mom makes this in a different style, i tried it in the same way as i made the Pavakkai fry.

INGREDIENTS:

SEPPANKIZHANGU(ARBI)	300 GMS
RICE FLOUR	4-5 TBLSP
SAMBAR POWDER	1 – 2 TSP
SALT	TO TASTE
BLACK PEPPER POWDER	1/4 TSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A GENEROUS PINCH
OIL	FOR DEEP FRY

METHOD:

• Par boil the seppankizhagu either in a pan or pressure cook for  1 whistle.
• Cool it down and take out the skin.

• Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder.
• Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.

• Heat the oil in a pan for deep frying.Fry them in batches till golden brown.
• Drain them in a kitchen towel.

• This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.

     
NOTE:

1. Never over cook the seppankizhanghu , just parboil it .
2. My mom just fry it without any spices and add red chilli powder and salt at the last.
3. Add few drops of coconut oil at the last and mix well , to enhance the flavour of the seppankizhangu fry.
4. You can roast this in a tawa  too.

Beach style pattani sundal

Beach style Pattani Sundal  | Thengai maanga pattani sundal, recipe with step by step pictures and video. Whenever i think of Marina beach , Milagai bajji comes to my mind first and next will be this Thengai Mangai pattani sundal. I don’t need to give explanations for this more, as most of us are a big fan of these beach side junk food. I skipped the addition of onions in this recipe as we are making this for navaratri, but if you making this as a snack for kids feel free to add onions.

In the beach they use the white peas, but you can use green peas or even peanuts too.In the beach they add lots of maangai , onion and carrot and less of sundal but i have added more sundal in my version.

Also check out my

• Beach style pori
• Beach style peas gravy

CURD RICE RECIPE | THAYIR SADAM RECIPE| BAGALABATH

A perfect south Indian meal will never end up without this simple curd rice. Even whenever we have potluck with our friends, apart from whatever i make the job of making curd rice is usually assigned to me only. And i can happily say all the kids of my dear friends love my curd rice. I thought of posting this recipe of how to make curd rice for a long time but somehow it got postponed. So under the request of all my friends i am posting this thayir sadam recipe.
Also check out my

• Temple style curd rice
• Kovil puliyodarai

INGREDIENTS(SERVES 2-3)

RICE(UNCOOKED)	1/2 CUP
MILK	1 CUP
YOGURT |CURD	1 CUP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	1/4 TSP
GREEN CHILLI	1
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
CASHEW NUT(OPTIONAL)	FEW

METHOD:

• Pressure Cook the rice by adding 1 and 1/2 cup of water.
• When done mash the rice nicely with the back of the spoon.

• When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too.
• Mash it nicely and mix it up nicely with the rice. I feel clean hands will do this job perfectly

• When it is completely cool add the yogurt to this and mix it up smoothly without any lumps. Add salt to this.

• Heat a pan, add oil and throw in the mustard seeds and add the chopped green chilli, curry leaves asafoetida and lastly the coriander leaves.
• Ensure that the coriander leaves and curry leaves are chopped finely. Chop the green chilli into big pieces. I will discard this after mixing with rice.
• Add this to the curd rice.

• If adding cashew nuts chop them finely and add it raw. Do not fry them in oil.

• Mix it well and take out the green chillies. If you wish you can temper with some grated ginger too.
• Serve it with any pickle of your choice. We had with Raw mango pickle.

         
Note:

1. Never add the yogurt when the rice and milk mixture is warm.
2. I prefer to add full cream milk to the rice as it gives a creamy texture.
3. My aunty always add a dollop of butter while mixing the rice.
4. You can add raw mango bits and finely chopped carrots to make it more yummy.
5. My kids love to have with pomegranate and if i have it in hand  i usually mix it with the rice at the end.
6. Adjust the quantity of milk and yogurt according to the consistency, for curd rice.