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Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

 

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets





Nuggets is such a crispy tasty snack whicn can be served as starters or snacks. We can make variety of nuggets with various ingredients .

In this post I have shared a nuggets recipe using paneer and potato. It is such a simple recipe we can make in a jiffy.

This paneer veg nuggets best suits for the partys and potlucks too. We can even make in advance and keep in freezer. We can thaw and fry whenever required.

We can use various other vegetables too , which I have listed out in the notes sections.

The simple tomato ketchup itself pairs great with this paneer vegetable nuggets.

 Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Ok now coming to the recipe.  

Paneer Vegetable nuggets

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggetsSOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 10 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS/STARTERS

CUISINE: CONTINENTAL

YIELDS:  13 NUGGETS

 

INGREDIENTS:

1 1/2 cup mashed potato

1/2 cup grated cabbage

1/2 cup grated paneer

1 cup grated carrot

1/2 cup sweet corn

1/2 cup wheat flour

1  cup Bread crumbs

1/2+1/4 teaspoon pepper powder

1 teaspoon oregano

1 teaspoon salt(or as needed)

1 +1/4 tablespoon chilli flakes

water as required

 

*Check the vegetables and other ingredients

options in notes section

 

VIDEO RECIPE LINK:  https://youtu.be/qM8AQqxRB-g

PREPARATION:

Grate all the vegetables finely and keep it ready.

Boil and grate the potatoes and set aside.

Mix water and wheat flour and make a slurry(dosa batter consistency)

 

METHOD:

Mix all the grated vegetables.

Add pepper powder, oregano and chilli flakes.

Mix well.

If the dough is having more moisture, add 2 or 3 tablespoon of bread crumbs and make stiff dough.

Divide the nuggets dough into equal sized balls.

Flatten each balls or make any of the shape as per your wish.

Mix little pepper powder and chilli flakes inwheat flour slurry.

In the same way mix little pepper powder and chilli flakes in bread crumbs too.

Dip each flattened nuggets in flour slurry and then make thick coat of bread crumbs.

Prepare all the nuggets in the same way and keep it aside.

In this stage you can put them in zip lock bag and keep in freezer.

Heat oil in a pan for deep frying the nuggets.

Once the oil becomes hot, add the prepared nuggets one by one gently.

Flip the nuggets in between and keep the flame in low medium.

Otherwise nuggets will get browned fast and remain uncooked in center.

Once the sizzling reduced and the nuggets becomes golden brown and crisp, remove from the oil.

Serve hot with ketchup/mayonnaise

 

 

NOTES:

 

1. In this recipe if you like you can add grated garlic and ginger for additional taste.

2. Instead of mashing grating the boiled potato will be easy for mixing.

3. if we use finely grated vegetables , there will be no needof boiling/cooking them separately.

4. in additionto the given vegetables in the ingredients list, we can even add

* Beans

* Frozen peas

* Cauliflower

* Broccoli

* Purple Cabbage

just grate them finely and then add.

5. Instead of oregano, we can add mixed herbs or readymade pizza seasoning too.

6. For different taste we can add 1/4 teapoon of dried mint powder instead of oregano.

Details of making mint powder link in description

7. Instead of chilli flakes, we can use crushed red chillis.

8. for easy coating of bread crumbs and for a crispy layer, i have used thick wheat flour slurry.

If you like you can usee corn flour or maida too instead of wheat flour.

9. instead of bread crumbs we can coat the nuggets with roasted rava too, butit will give different texture.

10.You can make and freeze the nuggets in advance and can deep fry on next day.

VIDEO RECIPE:


STEP BY STEP PHOTOS:

 Grate all the vegetables finely and keep it ready.

Boil and grate the potatoes and set aside.

Mix water and wheat flour and make a slurry(dosa batter consistency)

Mix all the grated vegetables.

Add pepper powder, oregano and chilli flakes.

Mix well.

If the dough is having more moisture, add 2 or 3 tablespoon of bread crumbs and make stiff dough.

Divide the nuggets dough into equal sized balls.

Flatten each balls or make any of the shape as per your wish.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Mix little pepper powder and chilli flakes in wheat flour slurry.

In the same way mix little pepper powder and chilli flakes in bread crumbs too.

Dip each flattened nuggets in flour slurry and then make thick coat of bread crumbs.

Prepare all the nuggets in the same way and keep it aside.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

In this stage you can put them in zip lock bag and keep in freezer.

Heat oil in a pan for deep frying the nuggets.

Once the oil becomes hot, add the prepared nuggets one by one gently.

Flip the nuggets in between and keep the flame in low medium.

Otherwise nuggets will get browned fast and remain uncooked in center.

Once the sizzling reduced and the nuggets becomes golden brown and crisp, remove from the oil.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Serve hot with ketchup/mayonnaise

 Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

 

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி





Avial is one of the very popular tasty south Indian delicacy mostly served with Adai and Rice& sambhar for lunch. This recipe is prepared using lot of vegetables and coconut.

This avail is such a simple ,quick and flavourful dish. There are many varieties and ways to make this avial, with small difference in addition of ingredients and making.

For little sourness some will add curd and some people will add a little tamarind juice.

In this recipe I have added curd and prepared as little drier version. The consistency is up to everyone’s personal  preference, so we can make this same recipe as little drier or as semi gravy.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

 

This avial can be served with  following  dishes. Click the respective name for the recipes

 

 

Ok now coming to the recipe.  

AVIAL/AVIYAL

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபிSOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDEDISH

CUISINE: SOUTH INDIAN

SERVES:  3 persons

 

INGREDIENTS:

1 drumstick

10 French beans

1 Carrot

1 Raw banana

1/2 cup chopped yam

4-5 broad beans (papdi)

1/4 cup Thick curd(yogurt)

2 teaspoon coocnut oil

To grind:

1/2 cup grated coconut

1 teaspoon cumin seeds

4 or 5 Shallots

3 green chillies

water as required

To temper

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

 

Check the notes section at the end of the video for more

  detailes about the vegetables

 

VIDEO RECIPE LINK:  https://youtu.be/EQXcLcoWRn8

PREPARATION:

Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

 

METHOD:

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Add turmeric powder.

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.

 

 

NOTES:

 

1. To avoid the vegetables become mushy, it is always better to cook in open pot.

2. Add the veggies which take log time to cook first and then add the veggies which cook in less time later

3. The list of vegetables we can add in avial are

*drumsticks

*yam

*raw banana

*brinjal

*carrot

*beans

*broad beans

*ash gourd

*potato

*chayote

Out of the above vegetables drumsticks and raw banana gives nice taste and flavour to the avial , so better not to skip. Other vegetables are optional.

4. Generally drumsticks, broad beans take little more time to cook than raw banana, brinjal. so we can add them later.

5.  In case if you are cooking in pressure cooker, just cook for 2 whistles and release the pressure immediately.

In that way the vegetables won’t get mushy, but i feel cooking open pot method is always better.

6. Adjust the spiciness by adding/removing the green chilies.

7. Adding turmeric powder is purely optional.

8. Adding shallots gives nice flavor and taste to the avial.

9. Always use required amount of water only to cook the vegetables, add some hot water in Case the water is required in between.

10. Always use the curd (yogurt) which is not sour.

11. Add only thick curd otherwise the avial will becomes thin.

12. Add the curd only after switch off the flame.

13. Tempering is optional, but it gives nice flavor to the avial.

14. Lastly adding coconut oil gives awesome fresh coconut flavor to the avial

VIDEO RECIPE:




STEP BY STEP PHOTOS:

 Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Add turmeric powder.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.


Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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Oats idli recipe, oats idli with out semolina, Oats wheat idly recipe

 

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe





Idly is a very staple food in south india. Generally we prepare idli using rice and urad dhal and we need to ferment the traditional idli batter. But this oats is a instant version. We can make this idly with in ½ and hour and serve.

This isli doesn’t require fermentation.  The main ingredient for this idly is oats and broken wheat/wheat rava.

Mostly we use semolina (rava/sooji) to make this idly along with oats. But to make it more healthy I have added wheat rava.

This idli is so delicious soft and healthy. I have given a very basic recipe to make this oats idli. We can use add-ons to the batter like carrot, beans ,peas, etc., as per our wish to make it more nutritious.

 Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Generally we prepare oats porridge for breakfast, but we can make a lot of healthy recipes with oats.  I have already posted some recipes with oats in my youtube channel. I will update here too one by one. In the mean time please check the below link for those recipes .

 

Oats Recipes videos


Ok now coming to the recipe.  

OATS IDLY

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipeSOAKING TIME: 15 mins | PREPARATION TIME: 5 mins | COOKING TIME: 10 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

YIELDS:  12 IDLYS

 

INGREDIENTS:

2 cups oats

1 cup wheat rava

2 green chillies

1 cup curd

water as required(approx 3 cup)

 2 green chillies

Few curry leaves

salt as required(approx 2 teaspoon)

 1 inch piece ginger(grated)

 5 to 6 cashew nuts

1 tablespoon oil

1 teaspoon mustard seeds

 1 teaspoon urad dhal

1 teaspoon channa dhal

1/2 teaspoon baking soda/Eno salt

Water as required

 

VIDEO RECIPE LINK: https://youtu.be/sy1bcdzGvOY

PREPARATION:

Dry roast oats and wheat rava separately for 1 to 2 minutes.

No need to roast them till they changes colour. Just sauté them till they becomes hot enough to  touch and nice aroma starts to come.

Let them cool down and then grind into coarse powder.

You can prepare this powder and store in a airtight bottle for future use.

Keep it aside.

 

METHOD:

In a bowl mix the ground powder, curd and required water.

Let it rest for 15 minutes.

In this time, the flour will absorb the water and becomes thick.

After 15 minutes, add the other ingredients

Salt, ginger,green chillies, and cashews .

Now adjust the consistency by adding some more water and mix well.

Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.

add this tempering into the batter and mix well.

The batter should not be too thick or too thin.

Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).

Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.

Boil some water in the the idly pot .

Place the idly plate in the pot and steam cook for 10 minutes.

You can place some cashew nuts on the pits before pouring the batter for garnishing.

Once the idlys are cooked, it won’t stick,if you touch with wet fingers.

Dip a spoon in water and then remove the idlys after few minutes.

Serve hot with chutneys or sambhar of your choice.

 

NOTES:

 

1. you can even use semolina instead of wheat rava.

2. i have used samba broken wheat, you can use fine wheat rava too.

3. Totally 2 1/2 cups of water required for me, it may slightly differ as

 per the rava used.

4. Dont add more water at a go, add little by little and prepare the

batter as right consistency to get nice fluffy idly.

5. You can even add grated carrots too.

6. After adding eno/Baking soda , dont let the batter to sit for

long time.

7. Mix the batter each and every time while making the idlys.

8.let the hot idly plate to sit for 2 to 3 minutes before removing idlys

or else you can show the backside of the idly plate under the water

 to make it cool down fast.

9. Greasing the idly plate with oil is must if you are making the idlys

directly. you can use cloth too on the idly plate.

10.adding cashews is optional , but it gives nice crunchy tastes to the idlys.

11. Dont grind the oats and wheat rava into smooth powder, just grind them

 as coarse as shown.

12. you can use instant variety oats too.

13.Just roast the rava and oats till it starts giving nice flavour, no need to

 roast till the colour changes

 

VIDEO RECIPE:




STEP BY STEP PHOTOS:

Dry roast oats and wheat rava separately for 1 to 2 minutes.

No need to roast them till they changes colour. Just sauté them till they becomes hot enough to  touch and nice aroma starts to come.

Let them cool down and then grind into coarse powder.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

You can prepare this powder and store in a airtight bottle for future use.

Keep it aside.

In a bowl mix the ground powder, curd and required water.

Let it rest for 15 minutes.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

In this time, the flour will absorb the water and becomes thick.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

After 15 minutes, add the other ingredients

Salt, ginger,green chillies, and cashews .

Now adjust the consistency by adding some more water and mix well.

Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.

add this tempering into the batter and mix well.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

The batter should not be too thick or too thin.

Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).

Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Boil some water in the the idly pot .

Place the idly plate in the pot and steam cook for 10 minutes.

You can place some cashew nuts on the pits before pouring the batter for garnishing.

Once the idlys are cooked, it won’t stick,if you touch with wet fingers.

Dip a spoon in water and then remove the idlys after few minutes.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Serve hot with chutneys or sambhar of your choice.

 Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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