Saiva Eeral Varuval/Vegetarian Liver Fry

For the day 2 of Blogging Marathon#31 under the theme meatless dishes I am sharing you all a vegetarian version of liver fry.
Goat liver fry is popular in some households and even in authentic non-vegetarian restaurant,but today,s recipe is a vegetarian version.Yes its a vegetarian even vegan version of liver fry,the ground  whole green gram/moong dhal is used here to make the liver.
We had this one in one of our relative house feast for the vegetarians and it was a huge hit and everybody liked it.Now off to the recipe.....................................

Ingredients

Ingredient	Quantity
Whole mung beans/ Paasipayaru	1 cup(soaked)
Onion(finely chopped)	1(medium size)
Tomato(finley chopped)	1(medium size)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	5-6 leaves
Oil	1tbs
Salt	1tsp

Grind to a paste 

Ingredient	Quantity
Garlic/poondu	3 cloves
Ginger/inji	1/2' piece
Fennel seeds/sombu	1tsp
Coconut(grated)	3tbs
Roasted gram dhal/  pottukadalai	1tsp
Red chilly/varamilagai	5-6
Black pepper/milagu	1/2tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	3
Cinnamon/pattai	1/2' piece
Fennel seeds/sombu	1/4tsp

Method 

• Grind the soaked mung beans with 1/4tsp of salt to a fine paste with little water  in a blender and keep it aside. (should be in idly batter consistency)
• Keep the idly steamer and grease the idly plate, pour the ground batter to each hole.Steam for it for 10 minutes or till it is cooked completely.Let it cool down,after cooling remove it and cut into small pieces,set it aside.
• Meanwhile grind the given ingredients to a fine paste.

• Heat the pan do the tempering,add the onion,curry leaves and saute it with a pinch of salt.Then add the tomatoes cook it til mushy.

• Now add the ground paste,fry it till the raw smell goes off,rinse the mixie jar with 1/2 cup of water,salt and let it boil.Once the mixture becomes thick add the cut pieces and cook it for 2-3 minutes or till it becomes dry.Put off the fire.

• Saiva eeral varuval is ready.Serve it with rasam and rice

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

• Use the whole moong with the skin to get the color.
• Remove the cooked moong idly from the idly plate after it cooled down completely.

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Vazhakkai Kola Urundai/Raw banana Koftas

 

For the 4th week of Blogging Marathon #31 I chose meatless dishes and will be posting meatless dishes for next two days.
Today's recipe is kola urundai/kofta made with raw banana,usually these type of koftas are made with minced chicken or mutton which is popular in Southern parts of Tamilnadu .
For the vegetarian version instead of meat,raw banana,elephant yam or potato even beet root is used, rest of the ingredients remains same.
This can be either served as a snack or an accompaniment for sambar rice or variety rice also.Sometimes the fried balls are soaked in Masala kulambhu and served like the mutton kola urundai kulambhu.Now on to the recipe.................

Ingredients

Ingredient	Quantity
Raw banana/vazhakkai	1(medium size)
Coconut(grated)	1cup
Roasted gram dhal/pottukadalai	1/4cup
Red chilly/varamilagai	5
Shallots/chinna vengayam	4
Garlic/poondu	2 cloves
Ginger/inji	1/2' piece
Fennel seeds/sombu	1tsp
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	1tbs(finely chopped)
Salt	11/2tsp
Oil	for frying

Method

• Cook the raw banana in a boiling water till it becomes soft,and skin,grate it in a grater.Powder the roasted gram dhal and keep it aside.
• In a mixie jar add grated coconut,onions,red chillies,ginger,garlic,fennel,curry leaves,and salt.Pulse it without adding water.Once the mixture becomes coarse, sprinkle some water and grind it now add the grated raw banana and grind it to a smooth paste.

• Transfer it to a plate now, add the powdered dhal,chopped coriander leaves to  the batter, mix it well.

• Now make small balls out of the batter and keep it ready.Fry the balls in the oil in a medium flame till it becomes crisp and brown.Take out from the oil and drain it in a paper towel.

• Serve it as a snack or accompaniment.

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

•  If the batter becomes watery add little more pottukadalai powder or besan.
  
• Green chillies or red chilly powder can be used.
• Oil should be in a medium flame,if the oil not hot enough the balls may separate,too hot means it changes color without cooking inside.
• Don't make the balls too big,a gooseberry size is good enough otherwise it won't cook properly or chances are there for disintegrating in the oil.

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Karivepillai Podi/Curry leaves Podi

Karivepillai podi is one such flavorful podi my mom makes it often as we have a big tree in our backyard in India.
But here curry leaves are very expensive and never made this podi ,rarely I make curry leaves rice for lunch box.
Most of the time I get it from India  and keep it for couple of months.This time also I got it from India and before it finish off wanted to click and share it with you all.
As I was busy with my lil one,when my mom was making this one couldn't take the stepwise pictures.Will try to take the stepwise picture in my next trip and share you all ☺. Now off to the recipe.................

Ingredients

Ingredient	Quantity
Curry leaves/Karivepillai	2 cups(tightly packed)
Red chilly	10-12
Channa dhal(kadalai paruppu)	1/3cup
Urad dhal(ullutham paruppu)	1/3cup
Coriander seeds/kothamalli	1tbs
Asafoetida	1/2tsp
Salt	to taste

Method

• Wash the curry leaves and spread it on a paper towel or cotton towel.


• Once all the moisture is absorbed dry roast in a pan till it becomes crisp and keep it aside.


• Roast the red chillies, channa dhal,urad dhal in a medium flame to a golden brown color.


• Finally add the asafoetida powder and put off the fire.Let it cool down.


• Pulse the red chilly and dhal in a blender for a minute then add the curry leaves,salt and grind it to a coarse powder.


• Store it in an air tight container.


• Mix it with sesame oil and serve it with idly.

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

• The amount of chilly can be adjusted according to the preference.
• A tbs of sesame seeds can also be added for extra flavor,but needs to added before put off the fire.

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Mini Raagi Adai/Mini Fingermillet Savory Pancake

For the final of Blogging Marathon #31 under the theme I made  savory adai/pancake with lentils and finger millet(raagi).
My mom makes this kind of adai for breakfast or evening snack with the leftover regular adai batter made for dinner or breakfast.
She mixes either wheat flour or raagi flour with the adai batter and makes mini adai or dosa.This adai doesn't need any accompaniment as it tastes good as such but I like to have it both coconut chutney and tomato chutney.
To make it more healthy you can add grated carrot,beetroot,coconut and chopped coriander or spinach to it.Here goes the recipe for healthy adai...............................

Ingredients

Ingredient	Quantity
Boiled rice/idly rice Pulungal arisi	1/2cup
Channa dha/kadla paruppu	1/4cup
Toor dhal/split pigeon peas Thuvaram paruppu	1/4cup
Raagi flour/finger millet powder Kelvaragu maavu	3/4cup
Red chilly/varamilagai	5
Fennel seeds/sombhu	1tsp
Ginger/inji	1/2'piece
Asafoetida/perungayam	a pinch
Onion(chopped)	1(medium size)
Carrot(grated)	1/4cup
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	2tbs(chopped)
Oil	2tbs(for drizzling)
Salt	11/4tsp

Method

• Soak the rice and dhal separately for 2-3 hours and grind it along with red chilly,ginger and fennel seeds to a coarse paste.


• Transfer it to a bowl,to this add the raagi flour,salt and mix it well.


• Heat a pan with a tsp of oil,once the pan becomes hot add the onion,grated coconut,chopped curry leaves,coriander leaves.Saute it with a pinch of salt till the onion becomes translucent.


• Add it to the rice mixture and mix it till everything blends well.


• Heat a griddle and pour a small ladle of batter on it to make 4 or 5 mini adai at a time  depending on the size of the griddle.


• Drizzle some oil and cook it both the sides till becomes golden.Transfer to the plate.


• Serve it with coconut chutney or tomato chutney.

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

• Instead of onion finely chopped shallots can be used to make it more flavorful.
• Wheat flour and raagi flour both can be mixed and made.

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Sumber http://www.naliniscooking.com

Rose Kulfi

I had this rose kulfi few months back in a restaurant  buffet menu and my kiddo loves it a lot so I tried it out last week.As I have already posted Mango kulfi and Kesar pista kulfi which involves cooking and cooling.But today's version of kulfi doesn't have cooking process and I made it in a scratch.The kulfi came out very creamy and delicious and this goes for the Mini serving theme for Blogging Marathon#31.Now lets get into the recipe........................

Ingredients

Ingredient	Quantity
Heavy Cream	275ml
Condensed milk	3/4cup
Whole milk/2% milk(chilled)	11/2cup
Rose syrup(Rooh Afza)	1/3cup
Cardamom powder/ellakai podi	1/2tsp(optional)
Rose Essence	1tsp

Method

• In a bowl beat the cream to a creamy consistency with a electric beater or whisher.(no need of peak consistency)


• To this add the condensed milk,milk,rose syrup,essence and cardamom powder.Give it a nice mix.


• Fill it in a kulfi or popsicle mould,cover it with the lid.


• Keep it in the frezeer for atleast 8 hours or overnight or till it becomes firm.


• Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

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

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some powdered sugar while mixing.
• Here I used 2% milk and the low fat condensed milk.
• Adding the cardamom powder is purely optional,I didn't use.
• Coarsely powdered pistachios can be add while mixing for extra taste and texture. 

Check out the fellow bloggers participate in Blogging Marathon #31.

Sumber http://www.naliniscooking.com

Microwave Chocolate Cup/Mug Cake

For this month Blogging Marathon I chose the mini serving as of the theme and today's recipe is microwave cup cake.
This microwave chocolate cup cake is a real treat for sudden cake cravings for choco lovers,on top of its an eggless version.
The recipe I adapted from all recipes which is with one egg,I slightly tweaked the recipe to make it eggless.The cake came out super soft and moist and we enjoyed with a scoop of vanilla ice cream.
This cake can is originally made in a mug but today made it in the ramekin bowl and the recipe given is for one serving.Now off to the recipe..........

Ingredients

All purpose flour/maida	31/2tbs
Sugar	3tbs
Butter	1tbs
Olive oil	2tbs
Unsweetened cocoa powder	11/4tbs
Baking soda	1/4tsp
Salt	a pinch
Vanilla essence	2-3 drops
Milk	3tbs

Method

In a bowl mix the flour and the dry ingredients,keep it aside.In another bowl or mug cream the butter and oil together.

Now add the dry ingredients to the butter mixture and mix with the milk well.Make sure ther is no lumps.Now add the vanilla and give it a mix.Transfer to the ramekin bowl and keep in the microwave for 2 minutes or till its done.

Microwave chocolate mug cake is ready.

Serve it with vanilla ice cream or some caramel syrup.

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

• The addition of vanilla is purely optional.
• Do not cook it more than 2 minutes otherwise it may turn hard.

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Sumber http://www.naliniscooking.com

Egg Fry/Egg Roast/Kaara Muttai

Egg fry is an easy to make yet delicious one which goes very well from simple dhal,rasam to biriyani and pulao varieties.This one can be made in a jiffy with the readily available ingredients and today used  little of ginger&garlic paste for added flavor.Here goes the recipe........................

Ingredients

Ingredient	Quantity
Boiled Egg	3
Red chilly powder	1/2tsp
Ginger&garlic paste	1/4tsp
Turmeric powder	1/4tsp
Salt	1/4tsp
Oil	1tbs

Method

Remove the shell from the boiled egg and halved it with a sharp knife,keep it aside.In a small mixing all the ingredients except oil with a tsp of water.Generously apply the mixture on both sides of the egg and set it aside.

Heat wide pan in a stove with the oil and keep 3-4 pieces and cook it in a medium flame till both sides get cooked.After its cooked remove it and serve it.

Serve it with rasam rice or biriyani.

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

• As I used ginger&garlic paste,didn't use garam masala powder or else garama masal powder can be used.
• Cook it in a medium flame otherwise it tends to burn easily.
• The amount of chilly powder given is for medium spice,it can be increased or decreased to personal preference.

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