YAM CUTLET / SURAN CUTLET | No Onion No Garlic Recipe

When I was wondering what to make for evening snack on a rainy day, this cutlet flashed my mind and everyone at home loved it. This Yam cutlet and adhrak chai ( Ginger tea ) is a excellent combo :-)))) I have used Elephant foot yam ( Senai Kizhangu in tamil or suran in hindi ) in this recipe. To make it healthy I have toasted in tawa instead of deep frying. More over there is no onion no garlic in this recipe. Just simple ingredients but tastes delicious. 

Paruppu Vadai | Dal Vada

My mom is an awesome cook. She used to make soft n crispy paruppu/dal vadai. Normally kadalai paruppu (Bengal gram) is only used for making paruppu vadai/aama vadai. But my mom use 4 different paruppu/dal, Which makes the vadai soft even after it cools down. Here is my mom's version of paruppu vadai.

Ingredients : Makes 6 Vadai's.

Urad Dal/Ulutham paruppu/Black gram - 2 Table Spoon
Moong Dal/Pasiparuppu/Green Gram - 2 Table Spoon
Channa Dal/Kadalai paruppu/Bengal Gram - 2 Table Spoon
Thuvar Dal/Thuvaram paruppu/Red Gram - 2 Table Spoon
Red Chilies - 4 Nos. (Adjust according to spice need)
Suji/Rava/Semolina - 1 Table Spoon
Hing/Perungayam(Asafoetida) - A Generous pinch.
Coriander Leaves - 2 Table Spoon
Ginger - 1 Table Spoon (Finely chopped)
Curry Leaves - Few.
Salt - As per needed
Cold Butter - 2 Table Spoon
Oil - To Deep fry

Method :

Soak Dal's / Paruppu together for 2 to 3 hours and drain it. Grind it coarsely along with ginger, red chilies, Salt. 

Mix Suji/Semolina, chopped coriander leaves, asafoetida, cold butter and curry leaves to the ground mixture. 

Heat oil in a deep pan, and take a small ball of mixture and flatten it in the palm and drop it in the hot oil (make sure oil is not fuming) and fry till both the sides turn golden brown, drop 3 or 4 vada's at a time, don't over crowd. Crispy and soft vadai's are ready to eat.

SAMOSA RECIPE

When you think of street food in India, the first thing comes to your mind is Samosa. Samosas ( Its a deep fried  pastry with savory filling) are the most popular Indian appetizer. This crispy tea time snack is the all time favorite of mine, be it a plain onion filling or potato filling.
Here you go for the Indian Crispy Samosa recipe which can be made easily at home.....

VEGETABLE SANDWICH \ SPECIAL SANDWICH

Vegetable Sandwich is my all time favorite be it toasted or plain. I generally make lot of variations in the stuffing, by using different vegetables and the spice powder.  Here is one such stuffing, which is very tasty and easy to make. I avoid butter for toasting, instead used olive oil, as it gives the same crispiness to the bread. So here you go for the special sandwich recipe......

KARAMANI SUNDAL | NAVARATRI RECIPES

Black eyed beans / Lobia is called Karamani in tamil. During the navaratri festival we prepare this sundal, and offer to god. It is a simple, healthy and Protein packed dish. This can be a ideal evening snack. Here is the recipe..

PASI PARUPPU SUNDAL / MOONG DAL SUNDAL | NAVARATRI RECIPES

Navaratri / Navratri means nine nights in Sanskrit Language, Nava means nine and Ratri means night. During these nine nights and ten days, nine forms of Hindu Goddess are worshipped. Navratri is a very famous festival in india. In south india, it is customary to display Golu ( Exhibition of Various dolls and figurines in odd numbered tires ( Shelves ). When people come to visit a person's house to see the Golu / Kolu, usually they are given prasad ( the offering given to god ) and a small bag of gift. Normally we make Sundal ( South indian style salad ) as prasad. Sundal is made either sweet or savory. Here is a traditional PASI PAYARU Sweet SUNDAL / MOONG DAL  Sweet Sundal recipe .......

AMMINI KOZHUKATTAI / STEAMED RICE DUMPLINGS

Ammini Kozhukattai / Mini Kozhukattai is a spicy version of Modak without any stuffing. Normally the left over outer covering dough, (which is used to prepare modak) is made in to cute small balls by adding spices , which is then steamed and tempered. This is an ideal evening snack, which will be loved by all. 
Here is my spicy and flavorful version.

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.

For Making Ammini Kozhukattai / Mini Kozhukattai / Spiced & Steamed Rice Dumplings :

Ingredients :

Outer covering of Modak dough - 1 Cup
Green chilies - 2 or 3 No's.
Ginger - A small piece
Grated Coconut - 2 Table Spoon

To Temper :

Jeera ( Cumin Seeds) - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Red chili - 1 No
Coconut Oil - 1 Table Spoon
Grated coconut - 1 Table Spoon
Asafoetida ( Heeng) - 1/4 Teaspoon
Curry Leaves - Few.
Coriander Leaves - 1 Table spoon ( Finely Chopped )

Method :

Grind Green chilies, ginger and coconut to a fine powder. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well, to form a smooth dough. If the dough is very dry you can sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
Steam the prepared small balls for 10 minutes and allow it to cool.
Heat oil in a small pan, add mustard seeds, jeera, dry chilies, curry leaves, asafoetida, then add the steamed balls, sprinkle little salt, fry for a minute or two in low flame, lastly add grated coconut,and chopped coriander and give a quick stir.

Transfer to a serving bowl. Tasty and yummylicious mini spicy modak is ready to eat.

Notes :

You can add  1 teaspoon of red chili powder instead of green chilies.
Pepper powder can also be added for extra spiciness.
This kolukattai ( Modak ) is also called Mani kolukattai / Mani kozhukattai.

PANEER PAKORA | PANEER RECIPES

Me and my hubby both love paneer. So I keep experimenting with lot of paneer recipes. Paneer pakora being the all time favorite :-)  So if you are looking for a simple, easy evening snack to go well with Tea / Coffee, then pakora is the right snack. So lets go the recipe...

SWEET CORN in ONION SAUCE

I Normally cook the corn cobs directly on the stove top, while its still hot I rub lemon juice, chat masala over it, and have it. I came across this recipe, while reading a book  ( some tamil magazine ) and wanted to try immediately, as it had yogurt, Sugar, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all........

CORN ROLLS ( with home made cream style corn )

Here is a crispy & different snack, for you all to try. I am sure if you make this at home, it will be a instant hit. I wanted to try something different out of bread, I got reminded of the recipe which I read in Nita Mehta's Cook book. I Tried and it came out really well. I just loved the crispy outside texture and the juicy corn stuffing inside, with a nutty (Sesame seeds) feeling. It was just out of the world.

Just try it, I am pretty sure you will also agree with me.

MEDHU VADAI / ULUNDU VADAI / VADA

We prepare Ulundu vadai / Vada for most of the Indian festivals. It is very easy to prepare, just that some tips has to be followed to make it very crispy. Here is goes the recipe of Crispy Ulundu vadai / Medhu vada / Vada.....

GOBI MANCHURIAN RECIPE

Gobi Manchurian is a juicy and crispy dish made out of cauliflower. It is an excellent side dish for Fried rice. Here goes my version of Crispy Gobi Manchurian dry recipe which is an excellent starter......

Khaman Dhokla

Khaman Dhokla is a very popular savory snack of gujarath, made out of gram flour i.e chick pea flour. It is also called dhokra. It is very easy to make and can be made in a jiffy. So here is the recipe for the super soft and spongy dhokra.....

Veggie Wrap / Kathi Roll

I happen to taste veggie wrap / Kathi roll in Bangalore, and I simply loved it. I wanted to try it out with some of my favorite veggies. It's a simple yet very filling and healthy dish. 
It is also called Vegetable Frankie or Kati roll. Here is my version of Veggie wrap....

Crispy Bitter Gourd/Karela/Pavakkai Chips

I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this  :-)

KHANDVI / SURALICHI WADI

Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)


Ingredients : 


Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.


To Temper :


Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon


Method :


In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.


Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.


Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.


Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.


Variation :


You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's. 

Khasta Kachori

Ingredients :


For Making 12 Kachori's


For making Dough :


Maida/All Purpose Flour - 1 Cup
Cold Water - 1/2 Cup
Cooking Oil - 2 Tablespoon
Salt - 1/4 Teaspoon


For Filling :


Yellow Moong Dal - 1/4 Cup (No need to roast just ground finely)
Fennel Seeds - 1 Teaspoon (Coarsely ground)
Coriander Seeds - 1 Teaspoon (Coarsely ground)
Red Chilly Flakes - 1 Teaspoon
Ginger Powder - 1/2 Teaspoon
Dry Mango/ Amchur Powder - 1/4 Teaspoon
Heeng/Asafoetida - A Pinch
Salt - 1/2 Teaspoon or (Adjust according to taste)
Oil- 1 Tablespoon
Water - 2 Tablespoon
Oil - For Deep frying


Method:


In a mixing bowl add maida, oil, and salt mix well so that it forms a crumble like texture, now slowly add cold water to it and mix well so that it forms a soft dough. No need to knead too much. Keep aside covered for 15 to 20 minutes.


Filling Preparation :


In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilly flakes, ginger & amchur powder, heeng, and salt, lastly add oil, mix well. Now dry roast this mixture in a pan for about 3 minutes in medium flame. Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.


Method for making kachori's :


Now knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts. Now flatten each ball with hands(like a disc), with edges slightly thinner than the middle, now add a spoon full of mixture in the centre and gather all the sides together slightly press in the middle and keep aside. Repeat the process for the remaining balls.


Meanwhile heat enough oil in a deep pan for deep frying. If you put a pinch of dough in the oil, it should come up slowly, that's the correct temperature to fry kachori's.
Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape, (not too thick not too thin)
Now put 5 or 6 filled kachori's one by one in the hot oil, and leave it for about 3 minutes, do not disturb it. It will puff up nicely, when all the kachori's are puffed up well, turn over and let it get cooked well, the other side too. Fry until both the sides turn golden brown color, drain it in a paper towel. Repeat the process for the rest of the kachories.
Crispy kachori's are now ready to eat. 


How to eat Kachori's :


Take a kachori and make a hole in the middle add a teaspoon of Meetha (Sweet) chutney & Hari (Green) Chutney and now add little sev on top, and yummy kachori's are ready to eat :-)

Baked Bread Rolls

Ingredients:

Wheat Bread - 5 slices
Ghee / Oil - 2 Teaspoon

For the stuffing:

Onion - 1 (Finely chopped)
Potato - 1 
Carrot - 1
Peas - a handful
Turmeric powder - a pinch
Fennel(Sombu) powder - a pinch (optional)
Ginger garlic paste - 1 Teaspoon
Red chili powder - 1/2 Teaspoon 
Garam masala powder - 1/4 Teaspoon
Coriander leaves - 1 Tablespoon
Oil - 1 Teaspoon
Salt - As required

Method :

For the stuffing :

Cut the veggies into small pieces and pressure cook them with turmeric powder until it becomes soft. Keep aside. Mash the potatoes well and add it to veggies. Heat oil in a pan, add sombu powder (Optional), ginger garlic paste, saute for 2mins, then add chopped onions saute until slightly browned. Then add the veggies, chili powder and garam masala powder, required salt and give a quick stir.Sprinkle little water just for the masalas to combine well with the veggies.Cook covered for 5mins, giving it a stir in between.Switch off and garnish with coriander leaves.Now the stuffing is ready.

For the bread rolls:

First cut the edges of the bread. Then roll slightly using a chapati roller, and cover it with a wet muslin cloth and keep aside for 5-10mins.Then add the stuffing inside each rolled bread, wet the sides of the bread with water and seal the edges.

Apply ghee evenly on all sides. Meanwhile preheat oven at 200 deg C for 10mins and bake it at 200 deg C for 15-20mins or till the rolls turn golden brown in color. Check in between and turn over if required.

Serve hot with tomato ketchup.

Variations:

You can replace green chillies in place of red chilly powder.

Cumin/ Jeera powder can be added.

Pav bhaji masala can be added.

Notes:

• Cooking time differs from oven to oven, so check after 12 minutes, if not proceed.
• Butter can be greased over each roll.
• If you find uneven cooking then you can turnover the rolls in between.

Sago Vadai

Ingredients :

Sago(Javvarisi) - 100 Grams (Small Size)
Gram Flour - 2 Table Spoon
Green chilles - 3 Nos (Finely chopped) 
Chilly powder - 1 Teaspoon
Coriander leaves - 2 Table Spoon
Onion - 1 No (Big Size) (Finely Chopped)
Salt as per taste


Method :

Soak javvarisi(Sago)for about 45 minutes. Then squeeze out the water from sago. Mix sago, chopped onion, green chillies, coriander, chilli powder, salt, add gram flour to it. Do not add water for mixing. The moisture in sago is good enough. Heat oil in a pan, shape the mixture like masala vadai and deep fry it till it turns to golden brown. Serve hot with chilly sauce.

Pita Sandwich-Desi Style

Ingredients:

Pita Bread - 3
100 grams - Big onion
50 grams - carrot
50 grams - cabbage
50 grams - capsicum
50 grams - Beans
2 Teaspoon - Oil
Sambhar powder - 2 Teaspoon
Pav bhaji masala - 1 Teaspoon
Mozzarella cheese

Method :


For Filling :
Cut all the veggies into julienne (Thin strips) type. Sauté onion with oil in a pan for 2 minutes in high flame, add carrots, beans, add sambhar powder, salt, let it cook for some time until the raw smell of sambhar powder goes off, add cabbage and capsicum, pav bhaji masala, blob of butter, make sure the veggies are not over cooked, let it be crunchy.

Cut the pita's in to half toast it with salted butter. Stuff the filling inside each pita top it with mozzarella cheese, microwave it for few seconds, so that the cheese gets melt. Serve it with tomato ketchup.