VAZHAKKAI CURRY | RAW BANANA CURRY RECIPE|NO ONION NO GARLIC RECIPES

WITH FRESHLY GROUND SPICES
Vazhakkai curry we generally make by adding sambar powder, but this version of raw banana curry is made at our house during festivals and weddings and always we call this as Vazhakkai Kalyana curry. I have already blogged about the Pooshanikai Kalyana kootu HERE.  Though kids at home prefer the Vazhakkai chips or Vazhakkai curry , few times i make this style of raw banana curry too. Check out my Vazhakkai podimas and Vazhakkai Kootu recipes too, which is also an no onion no garlic recipe.

INGREDIENTS: Serves 2

VAZHAKKAI (RAW BANANA)	1
URAD DAL	1/2 TBLSP
CORIANDER SEEDS	1/2 TBLSP
RED CHILLI	1-2
COCONUT(SCRAPPED)	1 TBLSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW
SALT	TO TASTE

METHOD:

• Peel the skin of the raw banana and cut them into cubes. Immerse this into water and add salt and turmeric powder and cook till the vazhakkai becomes soft but yet firm. This will get cooked very fast.
• Drain the water completely using a colander.

• Dry roast the coriander seeds, urad dal, red chilli and when  it turns golden brown add the coconut. Switch off the flame and let the coconut becomes roasted in that heat.
• Make this into a fine powder without adding water.

• In a pan add oil and throw in the mustard seeds and asafoetida. Add the cooked vazhakkai and saute for a minute in a low flame.

• Add the freshly ground spice mix and mix gently and nicely to get even coat of masalas.

• Let this in a low flame for2 minutes. Garnish with curry leaves

       NOTE:

• If you want you can drizzle few drops of coconut oil at the last to make this  vazhakkai more flavourful.   
• I added 2 red chilli , but felt it is bit spicy so reduce the red chilli according to your taste.

Technorati Tags: Vazhakkai curry,raw banana curry,traditional brahmin recipes,kalyana curry,valakkai curry

PHIRNI RECIPE|CREAMY RICE PUDDING RECIPE

Phirni is an exotic Indian dessert and though  i have heard about his Phirni many times but never tasted this anywhere. Last year while travelling back from India after attending my cousin’s wedding, while waiting in the airport bought a Femina magazine and saw this recipe of phirni there. After that i totally forgot about that and few weeks  back i suddenly came across by this book while cleaning my book shelf and made this Phirni for Krishna thjayani. I wanted to share this phirni recipe during that time but was busy with some other  posts so couldn’t post this recipe of phirni.
This phirni recipe is a must try one and without thinking too much i had 2 full bowl of Phirni and now craving while typing the post too !!

INGREDIENTS: SERVES 4-5

BASMATI RICE	4 TBLSP
LOW FAT MILK	3 CUPS
CONDENSED MILK	1/2 CUP
SAFFRON	FEW STRANDS
ALMONDS | CASHEW	FEW
CARDAMOM POWDER	A PINCH(OPTIONAL)

METHOD:

• Soak the rice in water for 20 minutes. Drain the water and grind this into a fine paste.

• Boil milk in a pan, when it starts boiling add the ground rice paste to this and mix well. Keep the flame low and stir in a low flame to avoid lumps and the to avoid getting burnt.
• When  it starts thickening, after 15 minutes, add saffron strands and cardamom powder.

• Add condensed milk to this and mix well.. the mixture will be semi thick by this time.

• When it is warm, pour them in the serving bowls and garnish with chopped almonds and cashews on the top. Cover this with a cling wrap and refrigerate for 3 to 4 hours.
• If you find sugar is less add 1-2 tblsp of sugar

• Super delicious Phirni is ready for serving. I bet your family members and guests will be totally delighted by this dessert.

Note:

• You can soak and grind few almonds along with rice to make this more richer.
• I used low fat milk but still the texture was so creamy and thick. So no need to use full cream milk.
• You can add rose essence in the last to make it a rose pudding.

Technorati Tags: Phirni,phirni recipe,Indian desserts recipes,Indian sweets recipes,Festival recipes

HAKKA NOODLES USING SPAGHETTI | VEG NOODLES RECIPE

Hakka  noodles is a  must one in kids lunch box at least weekly once or sometimes i make this for dinner too. Previously i used to make with plain hakka noodles available in supermarkets, but after trying this veg noodles with Spaghetti i am hooked to this and now a days i making this hakka noodles with spaghetti only. Try this hakka noodles using spaghetti by following the simple recipe which i am sharing today.

INGREDIENTS SERVES 2-3

SPAGHETTI	A SMALL BUNCH
ONION	1
GARLIC	4-5 PODS
GREEN CHILLI	1-2
SOY SAUCE	1 TSP
TOMATO KETCHUP	1/2 TSP
SUGAR	1/4 TSP
CARROT	1/2
CABBAGE (SHREDDED)	3-4 TBLSP
CAPSICUM	1/4
OLIVE OIL |  SUNFLOWER OIL	1-2 TBLSP
SALT	AS NEEDED
WHITE PEPPER	TO TASTE(OPTIONAL)
SPRING ONIONS	FEW (TO GARNISH)

 
METHOD:

• Cook the spaghetti by adding 7-8 cups of water in a large pan. Add salt and few drops of oil while cooking. Once done drain the excess water and wash the spaghetti in cold water. Immerse this cooked spaghetti in normal cold water till you make the vegetable mix. This will keep this pasta moisture and avoid drying.
• Chop the garlic and onion very finely.
• Slit the green chilli.
• Finley cut the carrots into thin and capsicum too lengthwise.

• In a pan, add oil and when it is hot add the slit green chilli. Switch off the flame and after 2 minutes take out the green chilli and discard this.The green chilli flavor will get infused in the oil.
• Now heat the pan and add the sugar and when it starts slight brown add the garlic and chopped onions. Saute for a few minutes on a high flame by constantly stirring it without burning.

• Now add the veggies (carrot and cabbage) and saute for few minutes. Let this be crunchy. Add soya sauce and tomato ketchup. Add little salt as the sauce has salt in it.

• Now add the capsicum and saute for few seconds and drain the water from the cooked spaghetti and add this to the veggie mix.
• Mix this evenly to get the veggie spice mix to get blend with the spaghetti.

• Add white pepper to this if you want before mixing.
• Garnish with spring onions.             NOTE:
• I added 2 green chilli and found it bit spicy.
• I didn’t add tomato ketchup while making this but i added the next time and it gave a nice flavor.

Technorati Tags: hakka noodles,easy noodles recipe,hakka noodles with spaghetti,kids friendly recipes,noodles recipes,vegetable noodles recipes

UPPU KOZHUKATTAI RECIPE | VINAYAGAR CHATURTHI RECIPES

As pillayar chaturthi is nearing, i wanted to share an uppu kozhukattai recipe, generally we make uppu kozhukattai with urad dal poornam ,for which i have shared the recipe here. Last week when i was making Paruppu usili for lunch a sudden thought flashed, how it will be if i stuff the paruppu usili minus vegetable inside a kozhukattai as poornam. I just tried with 2 tblsp of steamed dal mixture which we use for paruppu usili to make 6-7 uppu kozhakattai. They turned out fantastic and was a super duper hit at home too.  I am not going to explain the detailed step of how to make paruppu usili here. Please click here for the usli recipe. For making the outer layer of the kozhakattai see here. So let me directly go the recipe without elaborating much on the ingredients list. Feel free to ask any questions if u have any doubt in this recipe.

Check out my Collection of vinayagar chaturthi recipes HERE


INGREDIENTS: FOR 6 KOZHUKATTAIS

PARUPPU USILI POORNAM	2 TBLSP
RICE FLOUR | IDIYAPPAM FLOUR	1/3 CUP
SESAME OIL	1-2 TSP
WATER	AS NEEDED

METHOD:

• After steaming  the grind dal which we soaked for  usili, allow that to cool and grind it in a mixer. In a pan add oil and throw in few mustard seeds and curry leaves and saute the poornam for a minute.

• Poornam is ready. Take a lemon sized of outer dough (refer HERE for the recipe)
• With  your fingers make a cup put of this and place little poornam inside this and carefully seal this as how we seal the uppu ulundu kozhukattai.

• Repeat this for the rest of the poornam and dough. Steam this ina greased idli maker for 8- 10 minutes.

• Soft uppu kozhukattais are ready for neivedhyam. At our house we don’t offer uppu kozhukattais for neivedhyam. We make only modakams for neivedhyam.

       

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ELLU KOZHUKATTAI RECIPE | GANESHA CHATURTHI RECIPES

Actually i wanted to post a savory version of Kozhukattai  , Uppu Kozhukattai , but few readers requested for ellu kozhukattai , so i wanted to post this ellu modakam today. Will be posting the uppu kozhukattai recipe tomorrow or sunday.  Coming to the recipe of Ellu kozhukattai, though my mom or mil will not make this at home , but i asked a friend  here and she told they make with the normal ellu urundai poornam. So let me share this easy recipe of modakam.

INGREDIENTS (FOR POORNAM) FOR 9 MODAKAM

ELLU | TILL | SESAME SEEDS	1/4 CUP
JAGGERY	1-2 TBLSP
COCONUT	1 TBLSP (OPTIONAL)

FOR THE DOUGH

IDIYAPPAM FLOUR	1/2 CUP
WATER	AS NEEDED
SESAME OIL	1 TSP

Video for how to shape Modakam

METHOD:

• Dry roast the the sesame seeds and when it is cool grind this along with jaggery and coconut(if adding)
• The oil in the sesame seeds makes this to come into a whole mass.

• roll this into small balls.

• Make the dough by adding enough boiling hot water to the idiyappam flour.
• Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.

• Take a small portion of dough and with your fingers make it like a cup. Place the ellu urundai into this and make it into a modak shape.
• Repeat this for the rest of the dough. Steam this in a idli maker and steam for 10 minutes.

• Ellu kozhukattais are ready for neivedhyam.

• I made this using white sesame seeds. You can use black sesame seeds too.

      
Note:

• I found 1 tblsp jaggery will be enough for the ellu poornam.

Technorati Tags: ellu kozhukattai recipe,vinayagar chaturthi recipes,pillayar chaturthi recipes,ganesha chaturthi recipes,modakam recipes,kozhukattai recipes,jeyashris kitchen kozhukattai,tamil brahmin style recipes