Vellaiappam recipe, uppappam

   Vellaiappam recipe,Uppappam | Morappam recipe with step by step pictures and video, is a deep fried snack made using rice and urad dal as the main ingredients. My mom makes on Diwali morning along with breakfast. In my in – laws place nobody knows about this and after 11 years of our marriage this is the first time i made at my home and my hubby and kids liked this very much.
    Sometimes my mom makes with left over idli batter and that will absorb a lot of oil. This Vellaiappam is quite famous in Madurai. During our childhood days we used to go the famous Madurai Gopu Iyengar kadai and relish this vellai appam with getti chutney.
Also check out my

• Rava kunukku
• Thavala vadai

Vellaiappam recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 5-6
• Author: Jeyashri
• Recipe Category:Snack
• Description: Uppappam | morappam recipe, Madurai famous deep fried tea time snack, detailed recipe with video and step by step picture.

     Raw rice  1 cup
    Urad dal  1/2 cup
    Green chilli 4-5
    Black pepper  1 tsp
    Cumin seeds  1/2 tsp
    Ginger a small piece
    Coconut bits  2 tblsp (optional)
    Curry leaves   few
    Yogurt  2 tblsp
    Oil  for deep frying

                                    Full video recipe

                       

Method with step by step pictures :

• Soak rice and urad dal  separately for 2 hours .
• Grind the urad dal into a very smooth paste without adding much water(as we do for urad dal vadai)
• Just sprinkle water while grinding. 

• Grind the rice and it should be little coarse.(add very little water to this while grinding). Transfer the batter to a bowl.

• Coarsely grind the green chilli, curry leaves , pepper, cumin seeds,ginger and asafoetida in a mixie.

• Add this to the batter.
• Add yogurt too.
• Add salt and mix well.

• Allow the batter to sit for half an hour. Let this get fermented slightly.
• Heat the oil in a pan. 
• When it becomes hot, keep the flame in medium.
• With  the help of a spoon or using hands, pour the batter to the oil. 

• Cook till it turns golden brown.
• Drain excess oil in a kitchen tissue.
• Serve hot with Getti chutney.

Notes:

• Do not add too much water while grinding and if the batter becomes watery it will absorb more oil.
• If the yogurt is sour you can start frying in the oil . No need to ferment the vellaiappam batter.

RASMALAI RECIPE , RASMALAI | EASY SWEET RECIPE

       Rasmalai I  tried first time, using Haldirams instant rasgulla during my son’s birthday and it was a super hit . I have seen this recipe in Priya's blog  and Raks also inspired me to make this .
After tasting this, many of my friends in my apartment tried this and they were insisting me to post this recipe in my blog also , and here comes the recipe for rasamalai.
I made with the Haldiram’s instant rasgulla. If you want to make rasugullas at home click here for the recipe.
Also check out my

• Kesar rabdi recipe
• Instant Cham cham recipe 

      

INGREDIENTS:

RASGULLAS	15 NO.(1 TIN)
FULL CREAM MILK	1 LITRE
CONDENSED MILK	1 TIN
EVAPORATED MILK	1 TIN
GRATED BADAM	2 TBLSP
SAFFRON	FEW STRANDS
ELACHI	A PINCH(OPTIONAL)
PISTA	FEW(FINELY CHOPPED)

METHOD:

• Boil the milk and when it becomes warm take out 3 tblsp of milk and soak  the saffron in that milk.

• Boil the remaining milk for 15 minutes.
• After 15 minutes  add  the condensed milk.

• Add the evaporated milk and the saffron soaked milk.

• Keep the flame very low and stir continuously.
• Open the rasgulla tin and gently squeeze the rasgullas and dip it in the hot milk.
• Switch off the flame.

• Grate the badam and finely chop the pista(i didn’t use since i don’t have this time).
• Add this to the rasmalai.

• When it is cool, keep it in the fridge and serve chilled.

Note:

1. While squeezing the rasgullas keep it between your palms and gently squeeze it.
2. If you squeeze it very hard, after you put it in milk, it will get break.

  

ADAI RECIPE

Adai recipe with video.
Adai-  Adai is a popular dosa in the South Indian cuisine made using rice and lentils.
 Adai, however is made slightly thicker and is made using a coarsely ground rice and lentils batter. Unlike dosa, you do not have to ferment the Adai batter. Adai is usually made in many Tamil Brahmin households during Karthikai Deepam. This dish always brings back fond memories of my grandmother who used to make delicious Adais and we used to savour them with jaggery. Adai also pairs well with Avial or coconut chutney. I usually add generous amounts of finely chopped shallots (small onions) while making adais as it enhances the taste. Moving on to my grandmother’s recipe of Adai.

Check out 

• Maravalli kizhangu adai
• Vella adai recipe

STRAWBERRY YOGURT SMOOTHIE

        Strawberry yogurt smoothie using fresh strawberry.  I wanted to try a smoothie for a longtime and when i saw fresh strawberries in the market yesterday i picked up a box and tried smoothie with  that. I tried with greek style yogurt and you can make with homemade thick curds too.
Also check out

• Dry fruits lassi
• Rose lassi

INGREDIENTS:

STRAWBERRY	7-8 NO
THICK YOGURT	1 CUP
LOW FAT MILK	1 CUP
SUGAR	4 TBLSP

METHOD:

• Wash and hull the strawberries and chop them roughly.
• Put them in a mixer with all the ingredients.

• Run the mixer for 5 minutes in high speed till it becomes frothy.
• Pour them in tall glasses and enjoy.
• This can be kept in the refrigerator and can be served .

Note:

• Adjust the amount of sugar according the sweetness of the strawberry.

Sabudana vada recipe | Sago vada

Sabudana vada with step by step pictures and video. It's a popular street style food in Maharastra, made using Sago, potato and peanuts. I learnt this recipe of sabudana vada from my from my friend who makes this so yummy and consistently perfect too. Whenever we meet for any tea/potluck we insist her to make this and she happily makes this in bulk . I wanted to share this recipe of sabudana vada |javarisi vada with you all.
Here comes the recipe of perfect no onion no garlic snack, sabudana vada

CHANNA PULAO RECIPE

PULAO MADE WITH CHICK PEAS.

A very simplest way of making pulao, which i started making for my daughter when she was 3 years old. She is a big fan of chick peas. Now a days, though i make this once  a week  for her lunch box, in the morning hurry i never had a chance to take stepwise pictures. Somehow i managed to click this today and here comes the recipe for a Simple and Delicious Channa Pulao.
Also check out my

• Palak pulao recipe
• Hara bhara pulao

INGREDIENTS:

BASMATI RICE	1 CUP
CHICK PEAS(KABULI CHANNA)	1/2 CUP
MINT LEAVES	10-12 LEAVES
ONION	1 NO
TOMATO	2 NO
POTATO	1 NO(OPTIONAL)
BIRYANI MASALA	1 AND 1/2 TSP
REDCHILLI POWDER	1/4 TSP
TURMERIC POWDER	A PINCH
OIL	1 TBLSP
GHEE	1TSP
CORIANDER LEAVES	FEW TO GARNISH

METHOD:

• Soak the channa  for 6-8 hours

• Wash the rice and soak it in 1 and 1/2 cup of water for 20 minutes.

• Cut the onions and tomatoes finely.
• Cut the potatoes into cubes.

• In a pressure cooker, add oil and ghee.
• Add the mint leaves.
• Saute it for few minutes.
• Now add the onions and saute till it turns pink.

• Add the tomato and saute till they becomes mushy.

• Now add the potatoes and fry them for a minute.
• Drain the water from the chickpeas and add it to the onion tomato mix.

• Now add the rice with water.
• Add the biryani masala,turmeric powder ,redchilli powder and salt to this.
• I used SHAN biryani masala. You can use anything of your choice.

• Close the lid of the cooker and pressure cook till 3 whistles.

• Mix it gently without mashing the grains.
• Garnish with coriander leaves and serve hot with raitha.

BABY CORN MASALA , SIDE DISH FOR ROTI

BABY CORN COOKED IN RICH TOMATO GRAVY.

Recipe updated with video

Last week when we all went to a North Indian restaurant  for lunch we ordered a Baby Corn Masala which we have never tried before in that place. We all liked it very much and we went for veggies shopping and my daughter picked the cute baby corns in the vegetable section and asked me to make a masala with that.
I tried to recreate the same taste but i almost it was like that(my daughter said) and we had a great dinner with rotis and a salad.
Check out my

• Baby corn kurma
• Baby corn pulao

Raw mango pickle,Instant mango pickle recipe

Instant mango pickle

    Instant mango pickle recipe,raw mango oorugai,a  simple mango pickle recipe that goes well with curd rice and I love to eat this with  to have them with Bisibelabath. We call it as venthaya maangai or kalyana maanga oorugai. The crunchiness of the maanga with the fresh spices gives a nice taste to this pickle. Even we used to have a spoon of raw mango pickle with our evening coffee or tea. In our home we all are a big fan of this Instant pickle. In Singapore, we get Raw mango throughout the year. Now comes the recipe for the RAW MANGO PICKLE.
Check out my

• Instant Lemon pickle recipe
• Avakkai mango pickle

Instant mango pickle

Recipe Cuisine: Indian|  Recipe Category: Pickle
Prep Time: 10 mins   |  Cook time: 2 mins |  serves: 4-6 | Author: Jeyashri 
Instant mango pickle,raw mango oorugai,a quick pickle pairs well with curd rice.

   Raw mango  2 cups (cut into small)
   Red chili powder  2 tsp
   Mustard seeds  1 tsp + 1/2 tsp
   Methi seeds| Venthayam  1 tsp
   Sesame oil | nallenai  3 tblsp
   Salt  as needed
   Asafoetida  a generous pinch 

Method with step wise pictures: (updated)

• Cut the mangoes into small bite size pieces.
• Dry roast the fenugreek seeds,1 tsp mustard seeds for 3 minutes.

• Allow it to cool and finely powder it in the mixie.

• We use only 1/2 tsp of this powder. You can store the remaining for the next time use.
• Add the red chilli powder, salt and 1/2 tsp dry roasted powder to the cut mango.
• Heat up the oil and throw in the mustard seeds and asafoetida.

• Pour the oil over the cut mango and mix nicely.
• Mango pickle is ready to serve.

• It can be stored  in the fridge for 3-5 days.
• Always use a clean dry spoon to take the pickle.