Ribbon Pakoda - Version 3 /Seeval / Naada Karasev

Starting the 3rd week of 92nd edition of blogging marathon with Diwali sweets and savories as theme.
As Diwali is fast approaching,like to share some savories and sweets.Today's recipe is a crunchy and addictive ribbon pakoda.This snack has varoius names such as seeval,Naada Kaarasev and Ribbon murukku  in each region.

I have already shared this one but this has been in my to do list since long.So tried this one for the first time and it came out so crunchy and kids loved it.

                                                                      

                                                            

                                                              Ribbon Pakoda /Seeval /Naada Karasev

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 450 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Turmeric powder/majal podi	1/2 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Heat the oil in a pan and take all the ingredients in a  bowl and to this add 3tbs of hotoil and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.

• Take the murukku press with the ribbon pakoda blade,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.Fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The pakoda color will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter can also be used.
• A tbs of roasted urad dhal powder can also be added for extra taste and crunch.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Tomato Gotsu /Thakkali Gotsu

With lots of homegrown tomatoes,its  natural to make dishes with tomatoes.So made this simple yet finger licking tomato gotsu.

Tomato gotsu aka thakkali gotsu is a perfect accompaniment for fluffy idlys and it can be made in no time.

This gotsu is an instant version and doesn't need any prior preparation.In the original recipe the tomato is chopped and used.But I pureed it and used as my kid's don't like the tomato skin.

                                                             

                                                            

                                     Tomato Gotsu /Thakkali Gotsu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(pureed)	4-5(medium size)
Green chilly/pacha milagai	5-6(slit lengthy)
Ginger&garlic paste	1 tsp (optional)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Gram flour/kadalamaavu	2 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	as needed
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch piece

  
   

   Method 

• Puree the tomatoes and keep it aside.Mix the gram flour with 1/4 cup of water and set it aside.
• Heat a pan with oil and do the tempering,add in the chopped onion,green chilly and curry leaves.Saute it till transparent.Now if you are using ginger&garlic paste add in and saute it for a minute.

• Add in the pureed tomatoes and saute it for a minute.Now add 1.5 cups of water, red chilly powder,turmeric powder and salt.Let it boil until the raw smell disappears.At this stage add in the gram flour mixture.

• Mix it well and let it boil for couple of minutes and stir in between as it tends to settle in the bottom.Put off the flame and sprinkle the chopped coriander leaves.

•  Serve it  with idly or dosa.

• The amount red chilly powder  and green chillies given here is for a medium version.
• Instead of ginger&garlic paste,finely chopped ginger and garlic can be used.
• After adding the gram flour mixture the gotsu tends to thicken,so adjust the consistency accordingly.

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

Sumber http://www.naliniscooking.com

Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

                                                                                          

                                                          

                                                           

                                                         Guntur Chicken Fry 

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   Basic Information

   Preparation time 20 minutes

   Marination time 30 minutes
   Cooking time 30 minutes

   Serves 3
   Recipe Source here

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

   

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

• In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

• Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

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

Sumber http://www.naliniscooking.com

No Onion and Garlic Thali /Festive Thali

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  

                                                                                    

                    Vazhakkai /Raw Banana Podimas

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10-12 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

• Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

     

                                                                      

                                                            

                             Mochai /Field beans Masala Curry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

  

   Method 

• Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

• Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

• Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.

                                                                                                         

                                                                                    

             

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com

Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method

Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch.Most of our weekends would be either chicken or egg based recipes.I always make an elaborate lunch on weekends, at the same time,I cook quick recipes so that I can spent time with the family.This egg biriyani is one such quick and easiest recipe,needs just 30 minutes to finish.Pairs very well with simple raita and rich,creamy curries.

The thali has

1.Egg Biriyani
2.Onion Raita
3.Roti
4.Paneer Butter Masala
5.Pickle
6.Sliced Cucumber
7.Fresh mangoes

                                                                    

                                                            

                                     Egg Biriyani - Pressure Cooker Method

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Hard boiled eggs	6-8
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Yogurt/thayir	2 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  
 Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5
Mint leaves/pudina	a fistful

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.

• Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.

• Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.

• Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com