Tuesday, February 19, 2019

Madurai Medhu Pakoda - Soft Onion Pakoda - Tea-Time Snack

Medu Pakoda is one of the popular and traditional evening snack recipe of Tamilnadu. Though it is originated in Madurai it can be seen in many tea side shops in Chennai. This is one of the tasty crunchy tea-time snack recipe which will be loved by people of all ages.

Ingredients for making Medhu Pakoda

Gram flour - 1 cup
Rice flour - 1 tbsp.
A pinch of cooking soda
Ghee - 1tsp.
Salt as required
A spoon of ghee
Onions finely chopped - 1 cup
Green chilli - 1 no.
Ginger (finely chopped) - 1 tbsp.
Red chilli powder - 1/2 tsp.
A sprig of Curry leaves
A small bunch of Coriander leaves (finely chopped)
Water as needed
Oil for deep frying

Method for making Medhu Pakoda

1. Take a wide botommed bowl, mix cooking soda and ghee to make a creamy texture. This step is important as it gives fluffiness to the pakodas.

2. Add, gram flour, rice flour, red chilli powder, salt, chopped onions, green chillies, ginger, curry leaves, coriander leaves and combine everything by adding water little by little.

3. Now check the consistency it must look as a thick dosa batter.

4. Heat oil in a kadai and drop a ball size of the batter into the oil.

5. Fry this in medium flame till you get a golden brown colour.

Now the Medhu Pakodas are ready to be served with Chutney or sauce.

Wednesday, February 13, 2019

Healthy Cucumber Salad - Cucumber Kosambari - Low Calorie Salad Recipe - Diabetic Recipe

Cucumber Kosambari is a traditional Karnataka dish which is a special Summer dish. This low calorie diet recipe controls the feeling of craving and fills your stomach. A perfect recipe for people who want to lose their weight, diabetic people and also for hypertensive ones. Try this and enjoy.

Click the link to view more diabetic recipes

Ingredients for making Kosambari

  • Moong dal - 1/2 cup
  • Cucumber finely chopped -  1 cup
  • Green Chilli finely chopped - 1
  • Lemon Juice - 1 tbsp.
  • Coriander Leaves finely chopped
  • Salt as required
  • Oil as required
  • For tempering
  • Mustard Seeds - 1 tsp.
  • Few Curry Leaves

Method for making Cucumber Kosambari

1. Wash and soak moongdal in warm water for 1/2 an hour.

2. Drain the water and transfer it to a wide bottomed vessel, add finely chopped cucumber, green chilli, lemon juice and coriander leaves.

3. Mix well with a ladle.

4. Heat oil in a pan, splutter the mustard seeds and curry leaves and transfer this to the kosambari.

Healthy Cucumber Kosambari is ready. Before serving add the required amount of salt so that the water is not released and also to maintain the crunchiness of cucumber.

Tuesday, February 12, 2019

Bombay Lakdi - Sweet Maida Biscuit - Kalakala - Festival Recipe - Kids Recipes

Bombay Lakdi also called Kalakala is one of the easy to make sweet recipe which is done during Diwali in both North and South India. My Mom does this during our summer vacation and we all enjoy eating. This sugar-coated maida biscuit is loved by people of all ages. Here I have shared a simple and easy way of making this bombay lakdi, try this recipe and enjoy with your kids.

Click here to view more festival recipes

Ingredients for making Bombay Lakdi

Maida – 2 cups
Sugar – 1/2 cup
Ghee – 1/4 cup
Milk – 1/2 cup
Cardamom powder – 1 tsp(optional)
Rava –  1/4 cup
Oil for frying.

Method for making Bombay Lakdi

1. Powder the sugar in a mixture.

2. Take a wide bottomed vessel add powdered sugar,  ghee and hot milk and mix vigorously with a wooden ladle till the sugar is completely dissolved.

3. To the above mixture add maida and rava little by little and knead well to form a dough.

4. Cover this and set aside for 10-15 minutes.

5. After 15 minutes knead the dough once more and roll it flat.

6. Next roll the dough little thick with a chapathi board and roller and cut into long rectangles or small squares or any desired shape with a sharp knife. Allow this to dry.

7. Heat oil in a kadai and fry the kalakalas till it becomes golden brown.
Store in an airtight container.

Now Bombay Lakdi is ready to be relished.

Monday, February 11, 2019

Crispy Bread Pakora - Masala Stuffed bread Bhaji - Perfect Teatime Snack

Bread Pakora is one of the tasty and spicy evening snack recipe of South India which is enjoyed by people of all ages. Bread Pakora consists of stuffing of potato masala coated in bread slices and then dipped in gram flour.

Click for more Evening Snack Recipes

Ingredients for making Bread Pakora

For the stuffing:
Potatoes boiled - 2 nos.
Green Chilli - 1 no. finely chopped
Red Chilli Powder - 1/2 tsp.
Coriander Powder - 1/2 tsp.
Onions - 1 no finely chopped
Salt to taste

For Outer Coating:
Gram Flour - 1 cup
Rice Flour - 1 tbsp.
A pinch of Baking Soda
A pinch of Hing
Red Chilli Powder - 1 tsp.
Water as needed
Salt to taste

Other Ingredients:
Bread - 5 slices
Oil for frying

Method for making Bread Pakora

How to make Bread Pakora stuffing
Mash the potatoes and then add all the ingredients given under "for stuffing". Mix well and set aside

Method for making Bread Pakora batter
In a large vessel add all the ingredients given under "For outer coating". Add water little by little and see to that the batter is in correct consistency, i.e., it should not be too thick or watery.

Method for making Bread Pakora
1. Coat the masala coating on one bread slice and then close it with another slice.
2. Now cut this stuffed bread into triangle shape.
3. Heat oil in a kadai now dip stuffed bread slice in the batter and fry in medium flame in hot oil.
4.Fry till it becomes golden brown and crispy.

Now Spicy Bread Pakora is ready to be served with Sauce or Pudina chutney.

Tuesday, September 4, 2018

Hotel Style Vegetable Paya - Side dish for Idli, Appam, Idiyappam - Idli Paya Recipe

Vegetable Paya is one of the popular South Indian traditional dish. This serves as an excellent side dish for South Indian breakfasts such as idli, dosa, kaldosai, idiyappam and North Indian  items such as chapathi, poori, phulka, roti, etc. Vegetable Paya is another version of Kurma but it is watery in consistency and will be absorbed easily by the idlis and idiyappam.

Ingredients to prepare Vegetable Paya

Vegetables - 1 cup
Coriander powder - 1 tsp.
Fennel seeds - 1 tsp.
Cloves - 2 nos.
Onions - 1 no.
A sprig of curry leaves
A small bunch of coriander leaves
3 tbsp oil
Salt to taste

For Paste 1
Onions - 1
Garlic - 4 nos.
Grated Ginger - 1 tsp.
Green chillies - 2

For Paste 2
grated coconut - 1/4 cup
Poppy seeds - 1 tsp.
Fried gram - 1/2 tbsp.
Cashews - 3

Procedure to prepare Vegetable Paya

1. Cut all the vegetables to small pieces, I used carrot, cauliflower, beans and potato.

2. Chop the onions to fine pieces. 

3. Heat oil in a pressure cooker splutter the fennel seeds and cloves and then add the chopped onions and         saute well. 

4. Next add the ground paste (Paste 1) and saute till the raw smell disappears.

5. Now add the finely chopped vegetables and saute. Add salt, turmeric powder and coriander powder and     mix well.

6. Now add 1.5 cups of water and pressure cook for 2 whistles.

7.  Open the flame when the pressure subsides and then add paste 2 and stir well.

8. Allow it to boil for 2 minutes you can add little water to get the desired consistency.

Garnish with coriander leaves and serve hot with Idli, Chappathis, dosas, pooris, etc.

Saturday, September 1, 2018

Dry Fruit Halwa - Dry Fruit Burfi -Traditional Diwali sweet Recipe - Indian Festival Recipe

Dry Fruits Halwa is one of the traditional easy to make sweet recipe of India. A delicious dessert made with dates, nuts and figs.It is a healthy sweet recipe filled with the goodness of dry fruits. Try this recipe in your kitchen and enjoy.

Click here to view more sweet recipes

Ingredients for making Dry Fruit Halwa

Corn flour – 1 cup
Sugar – 2 cups
Ghee – 1/2 cup
Dry fruits of your choice – 1 cup
Cardamom – 1

Method for making Dry Fruit Halwa

1. Heat ghee in a kadai and add the dry fruits and fry for a second. I had taken a mixture of walnuts, cashews, almonds, pistas, dates and cherries. Dates, figs and cherries need not be fried but they have to be chopped finely. Keep this mixture aside. You can either chop or soak this in milk or warm water and grind.

2. Next step take a heavy bottomed vessel or a kadai add 1 ½ cups of water and when the water starts boiling add the sugar and boil this mixture for 2 minutes. There is no desired consistency for this and the only thing is that the sugar must have dissolved well.

3. Next dissolve the corn flour in 2 cups of water and then add this to the above mixture and stir continuously till it becomes glossy.

4. Now add the dry fruit mixture along with powdered cardamom.

5. Continue stirring until the dry fruits gets blended well with the corn flour. Add little ghee and switch of the flame when the halwa leaves the sides of the pan.

6. Pour this mixture in a greased tray and allow it to settle.

7.Invert and tap into a serving plate and cut into small  pieces with sharp knife.

Now the yummy Dry Fruit Halwa is ready to be served.

Wednesday, August 22, 2018

Pineapple Kesari - Pineapple Rava Kesari - Traditional Festival Recipe

Pineapple kesari is one of the tasty and mouthwatering sweet recipes which will be loved by people of all ages. My mom makes this during my birthday and now I continue this for my kids birthday. Try this yummy pineapple kesari for any festivals and enjoy.

Ingredients for making Pineapple Kesari

Rava - 1/2 cup
Pineapple - 1 cup
Sugar - 1 cup
Water - 1 cup
Ghee - 1/4 cup
Cashew nuts - 6
Dried grapes - 6
Saffron a pinch
Warm Milk -  1/2 cup
Cardomom powder - 3 tsp
yellow food color - a pinch

Procedure for making Pineapple Rava Kesari

1. Roast the cashewnuts and dried grapes in 1 tsp of ghee and keep aside.

2. Soak the saffron in 1 tsp of warm milk.

3. Roast the rava in ghee till it becomes light brown or till you get a good aroma. Transfer this in a bowl.

4. Boil 1 cups of water, add 1/2 cup of boiled milk. Add this to the roasted rava and stir well without forming any lumps. Leave this for 5 minutes and then keep this on flame.

5. Chop the pineapple to fine pieces and mash it well. You can add little boiling water for mashing or just use a mixie and run a second.

6. Add the above pineapple mixture to the kesari tava and then sugar and yellow food colorr. You will get a watery consistency. Stir well to avoid lumps

7. Next add the remaining ghee, cardamom powder, roasted nuts & soaked saffron.

Wednesday, May 30, 2018

Spicy Tangy Tomato Rice / Thakkali Sadam - Kids Lunchbox Recipe

Tomato Rice / Thakkali Sadam is one of the flavourful and easy to make traditional variety rice recipe of South India. This tomato sadam is served in seemandam functions (pregnant women's ceremony).Here I have given the traditional Tamilnadu style of cooking tomato rice in which onions and tomatoes are blended with spices and then mixed with cooked rice. This is one of the best kids lunchbox recipe which you can try in your kitchen. The taste and aroma will be loved by people of all ages.

Ingredients for making Tomato rice/ Thakkali Sadam

Cooked Rice - 1 cup
Onions - 2
Tomatoes - 2
Red chilli powder - 1tsp.
Green Chilli -1
Coriander Leaves
Ginger-garlic paste - 1 tsp.
1 sprig Curry leaves
Gingely oil - 1 tbsp.
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Salt as needed.

How to make Takkali Sadam Recipe 

1. Slice the onions and tomatoes to fine pieces. Slit the green chillies lengthwise.
2. Cook the rice to a fluffy texture and allow it to cool.
3. Heat oil in a pan add mustard seeds allow this to splutter and then add urad dal. Add Ginger garlic paste and saute well.
4. Next add the finely chopped onions and saute till it becomes transparent. Add the curry leaves, green chillies and tomatoes and saute till tomatoes it becomes half cooked.
5. Add red chilli powder and saute till everything gets blended well. This will take 10 to 15 minutes so that everything gets cooked.
6. Allow this to cool and then mix with cooked rice.
7. Garnish with Coriander leaves.

Tangy Tomato Rice is ready to be served with Potato Curry.

Coriander Leaves Chutney with Onions - Vengaya Kothamalli Chutney - Diabetic Recipes - Green Chutney

Coriander leaves chutney is one of my favorite chutney which my mom makes for Kanchipuram idli. This is one of the traditional chutney and the combination of coriander leaves and onions gives it a nice flavour. Try this easy coriander chutney with any breakfast of your choice. You can do this without coconut and serve for diabetic people.

Click here to view more Tiffin Side dish Recipes

 Ingredients needed to make Coriander leaves Chutney

   Coriander leaves - 1 small bunch
   Green chilli/ Red Chillies - 2 -3
   Onions - 2
   Grated coconut - 1/4 cup (optional)
   Tamarind - a small piece
   Salt to taste
   Oil - 2 tsp

   For the seasoning 

   Oil - 1 tsp
   Mustard seeds- 1 tsp
   Urad dal - 1/2 cup

Method for making Coriander leaves Chutney

1. Wash the coriander leaves and chop them finely.

2. Heat oil in a pan, add the urad dal, onions, red chillies and saute until onions turn pink.

3. Add coriander leaves and grated coconut, tamarind and saute well.

4. Allow this to cool and grind it with salt and little water to a smooth paste.

5. Heat oil, add mustard seeds, when it splutter switch off and add this to the chutney.

Serve this with idli, dosa, bread or upma of your choice.

Wednesday, April 18, 2018

Chennai Special Onion Pakoda - Vengaya Pakoda Hotel Style Recipe- Perfect Tea Time Snack Recipe

Onion Pakoda is one of the popular snack recipe of Tamilnadu. It tastes well when bought from any local tea shop when compared to famous snack shops. Here they use spices and onions in large amounts which enhances the flavor of pakodas. Crispy spicy onion pakoda is the perfect tea time snack and it also goes well with any lunch recipe especially sambar rice and puliyodharai.

Ingredients needed to make Onion Pakoda

Onions - 4
Gram Flour / kadalaimaavu- 2 cups
Rice Flour - 2 tbsp
Ghee - 1 tsp.
Fennel seeds / Sombu - 1 tsp.
A pinch of baking soda
A pinch of Asafoetida
Red Chilli powder -1 tsp
Coriander powder -1/2 tsp
Turmeric powder -1/4 tsp
Salt to taste
Oil for deep frying.

Method for making Onion Pakoda

  1. Slice the onions into thin slices and then take this in a wide bowl.
  2. Add salt and mix with the onions so that they release water. Then add a pinch of baking soda and a drop of ghee and mix well.
  3. Next add the gram flour, rice flour, and all the remaining ingredients and mix well.
  4. Sprinkle little water and mix well. Now the batter for pakoda is ready.Add little hot oil and mix well.
  5. Heat oil in a kadai and drop the batter in clusters like pakoda.
  6. Fry them till it becomes golden brown on all sides. 

Popular Posts