Corn and Soya Croquettes

For the blogging marathon#26 I chose the theme pick one and make 3,the ingredient is going to be sweet corn.
So today's recipe is with the sweet corn and soya nuggets which is a starter/snack which I adapted it from a T.V show.Her goes the recipe.................

Ingredients

Ingredient	Quantity
Potato	2nos.(medium size)
Corn kernels	1/2cup
Soya nuggets	15nos.(bigger size)
Onion(chopped)	2nos.(medium size)
Green Chilly(chopped)	4nos.
Ginger(grated)	1tsp
Garlic(grated)	2tsp
Coriander leaves(chopped)	2tbs
Lemon juice	1tbs
Garam masala powder	1/2tsp
Maida/all purpose flour	4tbs
Salt	11/2tsp
Oil	as needed for frying

Method 

• Cook the soya nuggets in a boiling water,squeeze the excess water and pulse it in the blender to a coarse paste.Boil the potatoes and mash it.
• Cook the corn kernels in the microwave or boiling water and mash coarsely it,keep aside. 
• Heat couple of tsp of oil in pan and saute the onions and green chilly,once the onions turn transparent add the grated ginger &garlic.Saute it till the raw smell disappears.
• To this add the soya,corn and salt,mix it well,cook it for a minute or two.Now add the mashed potato and mix it well.
• Finally add the garam masala powder,lemon juice and chopped coriander leaves give it a mix.Let the mixture gets cool down.
• Add the all purpose flour and mix it well.Pinch out a small lemon sized ball and make it to a oblong shape.
• Heat the pan in a medium heat and deep fry 4-5 croquettes for a batch till golden and crisp.
• Drain it on a kitchen towel.

Serve it warm with tomato ketchup or mint chutney.

• The  original recipe is with the soya granules if you are using soya granules use 1/2cup.
• The taste of the croquettes is nice if it is deep fried but it can be shallow fried.The taste will be slightly different.
• Mash the corn slightly,to prevent popping and the green chillies can be substituted with the red chilly powder.
• Maintain the temperature in a medium flame otherwise the croquettes will separate.
• Do a trial fry if it is separated then add little more of all purpose flour and mix it well or roll the croquettes in all purpose flour.

Enjoy...............................................  

Check out my fellow bloggers recipe who is participating in Blogging Marathon#26.
Sumber http://www.naliniscooking.com

Banana Halwa/Pazha Varatti/Pazham Varatti-Indian Cooking Challenge

For this month ICC Srivalli has chosen an exotic sweet from Kerala which is prepared by using the banana.The original recipe is with the typical Kerala bananas called as nendrampazham but due to unavailability I made with the regular banana.The taste of the sweet is so delicious and couldn't find out it is made out of banana.Now off to the recipe...

Ingredients

Ingredient	Quantity
Banana(pulp)	1cup
Sugar	11/2cups
Ghee	1/4cup
Chopped nuts	for garnishing(optional)

Method 

• Cut the banana into roundells and pressure cook it for 2whistles.After cooling blend it in a blender to a fine smooth paste. 
• For every one cup add 1.5 cups of sugar is needed. Put the puree in a non stick heavy bottom pan and add the sugar,mix it well.
• Add the ghee with regular intervals.Mix it well till it reaches the desired consistency or leaves the side of the pan.
• Pazha Varatti is ready.

Enjoy...............................................................

• The taste and the color will be slightly different if nendram pazham is used.
• Use the well ripen bananas to get a nice sweet taste. 
• The amount of ghee can be increased or decreased to personal preference.

Sumber http://www.naliniscooking.com

Aloo Methi/Poatoes with Fenugreek leaves(Dry version)

Every week I buy a bunch of fresh methi leaves and make dhal with 3/4 th of the bunch with the remaining leaves make either methi chicken or aloo methi.Even though I make aloo methi for lunch or dinner often I couldn't click the picture for the blog.Yesterday I made this one in the afternoon and finally got a chance to click in the natural light.
This is a simple and flavorful recipe which goes very well with rice and rotis or it can be used as a filling for sandwich or to make a roll with wraps.
I keep this curry in the roti or wrap,drizzle some tomato ketchup,roll it and serve it as a roll for my son.Here is the recipe......

Ingredients

Ingredient	Quantity
Potato	2 nos.(medium size)
Fresh methi leaves/fenugreek/vendhaya keerai	1/2cup(roughly chopped)
Onion/vengayam	1no.(medium size)
Ginger/inji(grated)	1tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Salt	to taste
Oil	11/2tbs
Lemon juice(optional)	1tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida	a pinch

Method 

Boil the potatoes in a pressure cooker for a whistle in a pressure cooker and cube it,roughly chop the methi leaves,keep it aside.
Heat the pan with the oil and crackle the mustard seeds and cumin seeds,add the onion,grated ginger,chopped green chilly.Saute it till transparent.Now add the chopped methi leaves saute it for a minute or two.

Then add the powders and salt,give it a mix.Add the cubed potatoes now and mix it well.

Keep it in a medium flame for 5-6 minute in between stir it once to prevent burning.Finally add the lemon juice and mix it well.

Aloo Methi is ready.

Serve it roti or rice.

• If you are using kasoori methi leaves add it in the end otherwise it will end up in bitter taste.
• Adding lemon juice is purely optional but it gives a nice tangy taste.

Enjoy............................................................


Sumber http://www.naliniscooking.com

Tomato Dosa/Thakkali dosai

Today's recipe is an instant version of dosa which doesn't need any fermentation which is a good option for breakfast or dinner.
This dosa can be made with both raw rice and idly rice but today I used the raw rice and flattened rice(poha).
Addition of tomatoes give a nice color and tanginess and the poha gives a soft crisp texture to the dosa.This dosa can be eaten as such but coconut chutney is the perfect combo and gives an added taste.Now off to the recipe..............

Ingredients

Ingredient	Quantity
Raw rice/sona masoori rice/Paccharisi	11/2cups
Rice flakes/flatten rice/poha/aval(thin variety)	1/3cup
Tomato	3nos.(medium size)
Red chilly	4-5nos.
Cumin seeds/jeeragam	1tsp
Asaoetida	a generous pinch
Coriander leaves(chopped)	2tbs
Onion(finely chopped)	1/2no.
Salt	to taste
Oil	as needed

Method 

• Soak the rice for 2 hours and drain the water and keep aside.Soak the aval in the water for 2 minutes and squeeze the excess water,chop the tomatoes roughly.
• In a blender jar put the rice,aval,chopped tomatoes,cumin seeds,red chilly and salt.Grind it to a fine paste with little water as needed. 
• Add the coriander leaves and finely chopped onion,asafoetida to it and adjust the consistency by adding water little by little (should not be too thick or too thin).
• Heat a griddle and pour a ladleful of batter and spread in a circular motion.Drizzle a tsp of oil.
• Flip it to the other side and cook it for a minute then remove it from the griddle.
• Serve it with coconut chutney.

Enjoy................................................................

• This dosa tastes good if its served hot.
• Do not add too much of onion otherwise spreading the dosa is difficult.
• Cook the dosa in a medium flame.
• Red chillies can be substituted with red chilly powder.
• If the tomatoes ot not sour enough add a tsp of tamarind paste to the batter and mix it well.

Sumber http://www.naliniscooking.com

Sambar Powder/Sambar Podi

Sambar powder is a must in all South Indian kitchen and I cannot even thinking of sambar without homemade powder.
Each house has their own signature recipe for the sambhar powder and quantity,today I will be sharing the recipe to make it in a scratch and the original recipe also.
Grinding the sambhar powder in India is not a difficult one as we grind it in the commercial grinding mill.But people who are in abroad has to get it from India or make it with the blender in small quantities.
Usually I get the powder from India in a bulk and store in the freezer as we go to India every 2 years once.Unfortunately last year I couldn't go and I was out of sambhar powder.
So I tried to make sambhar  powder with my blender,but my blender didn't cooperate and ended up in a diaster.
Then I got an idea of making it with the store bought chilly powder and coriander powder as we get it Indian stores easily and grind the other spices used to make sambar powder.For my surprise it came out like the sambhar powder what I get it from my mom.Here is the recipe.............................

Ingredients

Ingredient	Quantity
Chilly powder	1cup+1tbs
Coriander powder	11/3cups
Channadhal/kadalaparuppu	11/2tbs
Black pepper/milagu	2tsp
Cumin seeds/jeeragam	2tsp
Fenugreek seeds	3/4tsp
Asafoetida	1/4tsp
Turmeric powder	1tsp
Dry Ginger powder	1/2tsp

Method 

Put the channa dhal,black pepper,cumin seeds,fenugreek seeds in a microwave safe plate and keep it in the microwave for 2-3 minutes or till it becomes crisp.

When it is warm enough dry grind it in a blender till it becomes powdery.

To this add all the powders such as chilly powder,coriander powder,turmeric powder,dry ginger powder and asafoetida.Blend it in the blender till everything gets incorporated well.

Store it in an airtight container.


Here is the list of ingredients to make in bulk.

 Ingredients

Ingredient	Quantity
Red Chilly/varamilagai	1kg
Coriander seeds/dhania	11/2kg
Channadhal/kadalaparuppu	200gms
Black pepper/milagu	100gms
Cumin seeds/jeeragam	100gms
Fenugreek seeds/vendhayam	50gms
Asafoetida/katti perungayam	25gms
Turmeric/virali mangal	50gms
Dry Ginger/sukku	50gms

Method 

           Sun dry all the ingredients except asafoetida for a day and dry roast the asafoetida in a pan and add it.Grind it in the grinding mill.
Store it in an air tight container.

• Make the katti perungayam into small pieces and dry roast it and add it other wise mix the asafoetida powder after grinding the whole spices.
• Curry leaves can also added for extra flavor.
• If the you are using the extra hot chilly or chilly powder you can increase the amount of coriander seeds to 2 kgs.

Sumber http://www.naliniscooking.com

Oats Milkshake

This recipe I was suppose to post it in the Blogging marathon under the theme breakfast on the run,as I was ran out of brown sugar and dates I couldn't do it.This is a very healthy milkshake with oats and perfect for breakfast,I adapted the recipe from Saffola oats recipe booklet.I slightly tweaked the recipe to our taste buds and used a small banana to make it more healthy and filling.The recipe given is for single serving for a tall glass and here is my version.................

Ingredients

Ingredient	Quantity
Oats(quick oats)	2tbs
Almonds/Badam	6-7nos.
Dates	4-5nos.
Brown sugar or honey	2tsp(optional)
Small Banana	1no.
Milk(chilled)	11/2cup

Method 

• Soak the almonds in hot water for 10 minutes,meanwhile cook the oats in microwave for a minute with water and keep it aside.
• Blend almond,dates,brown sugar together to a fine paste with little milk.
• Then add the cooked oats and banana,blend it well.
• Finally add the milk and whip till everything gets blend well.
• Pour it in a tall glass and serve it.

Enjoy...................................................................................

• The addition of honey or brown sugar is purely optional,as we have sweet tooth I used.
• Instead of cooking the oats it can be dry roasted and added but I like the cooked oats.
• Using the quick oats makes the cooking easier in the microwave.
• Fruits such as apple and strawberries can also used instead of banana.

Sumber http://www.naliniscooking.com

Masala Channa Dhal/Masala Dhal

This dhal is my hubby's favorite and learned from him after marriage which is very simple and flavorful.He likes to have it with white rice but I like to have it with roti and phulka.
Most of our week days recipe is simple and include dhal in any form such as sambhar,kottu or seasoned dhal.I make this one if there is no veggies and serve it with some pappad and chips.
The dhal tastes delicious if shallots are used and I prefer to make it with shallots,if not you can use the regular onion.Here is the recipe.........  

Ingredients

Ingredient	Quantity
Channa dhal/kadalaparuppu	1/3cup
Shallots/chinna vengayam	10-12nos.
Garlic/poondu	4 cloves
Chilly powder/milagai podi	3/4tsp
Turmeric powder/manjal podi	1/4tsp
Coconut(grated)	3tbs
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Salt	to taste
Oil	1tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	3nos.
Cinnamon/Pattai	1 inch piece
Fennel seeds	1/4tsp
Bay leaf(optional)	1no.

Method

 Pressure cook the channa dhal with enough water for 2-3 whistles,till the dhal becomes soft and mash it slightly.Finely chop the shallots and garlic,keep it aside.

Heat the pan with oil,add the fennel seeds,once it starts sizzles add the cloves and cinnamon.Add in the curry leaves then goes in chopped shallots and garlic,cook it in a medium flame till the onion becomes soft and transparent.Once the onion turns transparent add in the chilly powder and turmeric powder,salt,mix it well.

Add a cup of water let it boil for one boil.Now add the cooked dhal and cook it for 5-6 minutes in a medium flame.

Finally add the grated coconut and mix it well,allow to boil for a minute.Garnish it with coriander leaves.

Dhal is ready.

Serve it hot with rice or roti.

Enjoy.........................................................

• The dhal becomes thick on cooling so adjust the consistency accordingly.
• Do not mash the dhal completely otherwise it changes the taste and consistency.
• If you are using the bay leaf,take it out after cooking.

Sumber http://www.naliniscooking.com