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ONION CABBAGE BONDA - TEA TIME SNACK RECIPE

ONION CABBAGE BONDA - TEA TIME SNACK RECIPE

Onion cabbage bonda is a yummy tea time snack recipe. It is so easy and can be made in short time. So it is perfect snack to prepare for the sudden guest visits.
The base ingredient to make this snack is gram flour (Besan/kadalai maavu).
we can make variety of bondas with the besan/gram flour as base.
This onion cabbage bonda reminds me my school days. There is tea stall in the outside of my school. While crossing that shop in the evening time this bonda aroma from that shop itself will make us salivate, that too in that hungry time no words to explain that feelJ.   
While seeing the ingredient list it may look difficult, but this bonda is so easy to make and tasty.
ONION CABBAGE BONDA - TEA TIME SNACK RECIPE

Ok now coming to the recipe.
VIDEO RECIPE:

ONION CABBAGE BONDA(USING GRAM FLOUR)
RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN | YIELDS: 10-12 BONDAS
PREPARATION TIME: 10 MIN | COOKING TIME: 20 MIN
ONION CABBAGE BONDA - TEA TIME SNACK RECIPE


METHOD:
Finely chop the onion length wise. Similarly chop the cabbage finely and green chillies.
Finely chop the coriander leaves and curry leaves.
In large bowl take the chopped onion and cabbage.

Add the chilli powder, green chillies, ginger garlic paste , asafetida, curry leaves ,salt and mix well.
 



Then add the besan and rice flour. 

Mix well using hands. Add a ladle full of hot oil and mix well. 

The mixture will becomes crumble. Then add few table spoon of water and gather to make it as stiff dough. Don’t add more water.  Make equal sized balls and keep them ready.

Heat oil in a pan and then add the prepared bonda one by one. Cook in medium low flame until it turns golden brown.

Serve hot with any chutney as of your choice or simply with tomato ketchup.
ONION CABBAGE BONDA - TEA TIME SNACK RECIPE

NOTES:
  • More amounts of onion and cabbage gives nice taste and flavor to the bonda, so don’t reduce the quantity of onion and cabbage.
  • You can add a teaspoon of baking soda to make it more crispy.
  • Always cook in medium low flame to make it cook in the center otherwise the center will remain uncooked.
  • You can make crispy pakodas also with this same dough.
  • while making for small kids, you can skip the green chillies or add green chilli paste.





Do try this recipe and please don’t forget to give your feedback in comments.
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CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI


CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY

Capsicum(Bell pepper) masala curry is an excellent side dish that pairs up great with any kind of roti variety. It is a creamy scrumptious curry variety.
Capsicum/bell pepper is one of the most favourite vegetable. He likes capsicum in any for. Mostly I prepare Capsicum dry curry,(like spicy poriyal) as side dish for rice. This capsicum masala curry is a wonderful pair for the chapathi or anty other roti varieties. You can serve this gravy along with any pulao also.
CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

Do try this recipe and don’t forget to tell me how it turns out for you.
Ok now coming to the recipe.
VIDEO RECIPE:

CAPSICUM(BELL PEPPER) MASALA CURRY
RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN | SERVES: 2
PREPARATION TIME: 10 MIN | COOKING TIME: 15 TO 20 MIN
CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

METHOD:
Chop the capsicum into cubes and set aside. Chop the onion and tomatoes roughly.
In a heavy bottomed pan add oil and fry the onion, once the onion becomes translucent add  the chopped tomatoes and sauté.

Then add the green chillies and sauté for few minutes.

Remove from heat and allow the onion tomatoes to cool.  
Add the cashew nuts and fennel seeds and grind them into fine paste.

In the same pan add oil and temper the items given under for tempering list.Then add the ginger garlic paste and sauté well.

Then add the chopped capsicum and sauté for 2 minutes. Add salt and stir.


Then add the ground paste and stir.

Close with a lid and let it cook for around 3 minutes. Stir in between to avoid the burning at bottom.
Then open the lid and add thee red chilli powder, coriander powder and turmeric powder and stir well.
 Add water and stir. Close with the lid and allow the gravy to boil till it reaches to required consistency.

Stir in between at regular intervals, for me it took around 5 minutes.
Then add the garam masala , crushed kasoori methi and mix well.

Finally add the chopped coriander leaves and remove from the heat. Add cooking cream on the top.

 Serve with chapathi or mild pulao of your choice.
CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

NOTES:
  • Instead of ginger garlic paste you can add garlic and ginger while sauting and then grind along with onion and tomatoes.
  • Don’t add too much of water, because over boiling will make cook the capsicum as too soft and it will spoil the taste, slightly crunchy capsicum will tastes great.
  • Adding cashews will help to thicken the gravy fast and gives rich creamy taste. If you want to avoid cashews, you can add few almonds (without skin) or a table spoon of roasted gram while grinding.
  • Any variety of bell pepper can be used, I used mixed of three type. 

CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

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

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PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER 

Milk payasam is one of the simple easy payasam/kheer recipe. It is a very rich and delectable. Actually I have never tasted this before anywhere. I have seen this movies or in read in novels about this milk paayasam(paal payasam). That time I thought like it is our normal semiya payasam with milk. Because my mom usually won’t add more milk in payasam, she adds just ¼ cup or less milk only. Later only realised this paal payasam is different than the normal payasam. So tried few times in home and it was really yummy and scrumptious.
PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

This paal payasam is nothing but the simple rice kheer, ie., rice cooked in milk with added sugar as sweetener.   
Ok now coming to the recipe.
VIDEO RECIPE:

PAAL(PAL) PAAYASAM/MILK PAAYASAM
(MILK AND RICE KHEER)
RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 2
PREPARATION TIME: 5 MIN | COOKING TIME: 30 MIN

PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER
                                                                                               
METHOD:
Soak almonds in hot water for 5 to 10 minutes. Then peel the skin and chop finely. Chop cashew nuts also and keep aside.
In a heavy bottomed pan add ghee and roast the raw rice. Don’t let the color changed in to brown, just rice should be fried.

Then add milk and allow it to boil. Heat should be always medium. Be careful the milk may get burnt in the bottom or spill out side. Stir frequently in between regular intervals.

Once the rice gets half cooked (approximately after 10 minutes) add the chopped nuts (cashew & almond) and let them cook.

Once the rice becomes soft (fully cooked but not mushy), add the sugar and cardamom powder. Stir well.

Add the condensed milk and mix. At last switch off the stove and add the kewra essence or rose essence and mix well.

Serve hot or cold as per your wish, both will tastes delish!!
PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

NOTES:
  • After roasting the rice, you can grind the rice into coarse powder just give few pulses in mixer grinder and then add to speed up the cooking.
  • Adding nuts is purely optional.
  • Adding the kewra essence gives very nice aroma to the kheer.
  • The traditional method may not require the essence and nuts, but I have added them for additional taste and flavor.
  • Generally after adding sugar the rice will not cook properly, so add sugar once the rice becomes soft.
  • Adding condensed milk is also optional, but it gives nice creamy texture. You can completely omit the sugar and add 3 more tablespoon of condensed milk for more rice, creamier kheer.
  • You can add few strands of saffron also.

PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

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

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SOUTH INDIAN IDLY WITH IDLY BATTER RECIPE


SOUTH INDIAN IDLY WITH IDLY BATTER RECIPE

Idly is the staple food in south india that in tamilnadu it is very common. in most of the house the idly batter will be in stock alwaysJ.
But making soft idlys is little tricky. Rice and urad dhal is the main ingredient to make idly.
I have seen many people will add fenugreek seeds or poha/aval/flattened rice to make soft idlys. Some may add baking soda also.
But I never use those things, just idly rice and urad dhal in right propotions will definitely give soft, fluffy idlys.  
Generally I use the same batter for making idlys and dosa. For the first two times only I will make idlis with the batter, after that I will use the batter for making dosa/paniyaram only.
Because after fermenting I will never mix the batter, I have seen many people will mix the batter fully before making idlis. But my taught me like we should not mix the batter, and take the batter from the sides using the ladle, not to take the batter from the centre. Every time I ll take the batter from the sides only, because the batter in the bottom will be having more rice content, which will give dense idlys, (suitable for dosa/paniyaram/uthappam)
I have given what I knows and follows to make the idly batter and idlys here (please see notes section). This is for beginners and for the friends who is new in making idlis or preparing idli batter in homeJ.

Please check the below links for side dish ideas if interested




Ok now coming to the recipe.
IDLY WITH IDLY BATTER RECIPE
RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |
PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN | SOAKING TIME: 5 HRS
FERMENTING TIME:  10 TO 12 HRS

INGREDIENTS:
Idly rice                      4 cup
Urad dhal                   1 cup
Salt                              as needed
Water                          as needed (around 1 to 1 ½ liter for grinding)
                                                                                               
METHOD:
Wash and soak the rice and dhal separately for minimum 5 hours.

Grind them separately till smooth .(please check the notes section for more details and tips)

Grinding urad dhal


Grinding Idly rice

Add salt and mix well using hands. Both rice and urad dhal batter should be mixed well.

Let it ferment for overnight or minimum 10 hours. After fermenting the batter will be risen up. 

Grease the idly plate with oil or use thin wet cloth on the idly plate.
Don’t mix the batter. Just use the ladle and take the batter from the side of the vessel and pour in the idly mould.

Steam the idlys for around 10 minutes. Check the doneness by touching the top of the idlies using wet finger, it is not sticks, idly got cooked well.

Remove using a wet spoon(dip the spoon in water) or if using cloth, invert the plate and sprinkle some cold water on the top of  the cloth and remove the cloth gently.

Serve hot with any of the chutneys or sambhar of your choice.

NOTES:

  • Generally the rice and dhal ratio is 4:1.
  • Use good quality urad dhal and rice to get soft whitish idlys.
  • Urad dhal should not be too old, old dhal will not yield good amount of batter and results in dense idly.
  • Using fenugreek will give slight pale colour to the idly, so I will not use fenugreek.
  • Grinding the rice and urad dhal plays main role to get soft idlys.
  • I usually grind urad dhal first and then the rice, because it will be easy to wash the grinderJ my mom’s methodJ. But my mil first grinds rice and then urad dhal. Both will be fine.
  • While grinding the urad dhal don’t add water in one go, just add water little by little, that too for the first 5 minutes don’t add, if required just sprinkle, after 5 minutes ie., urad dhal grinds coarse add water in regular intervals.
  • Grind the it till very smooth, at one stage you can see very small bubbles and the batter will also be so light, smooth and fluffy, that is the right stage Remove from wet grinder or mixer grinder. For me it required around 500 ml to 600 ml for 1 cup of urad dhal to grind.
  • Use good quality idly rice, it is not same as the raw rice which we use for cooking. Idly rice is the one we get from boiled paddy.
  • Grind the idly rice till smooth (not like smooth paste) till you feel coarse batter (ie.,little grainy).
  • After adding half of the rice the grinder may stuck, add little water and then add the remaining rice.
  • For me it required around 750 ml of water to grind 4 cups of rice.
  • The water requirement is depends on the quality of the rice and dhal.
  • The amount of rice/urad dhal grind in one go is depends on the size of the wet grinder. I am having the smaller one ULTRA brand, it will grind 2 cups of rice in one go or ½ to ¾ cup of urad dhal in one go.
  • If using larger quantity divide the rice/urad dhal and grind.
  • I got the instruction from the seller while buying wet grinder as ,never add the rice /dhal and then switch on the grinder, First switch on the wet grinder and the add the rice /urad dhal little by little.
  • While grinding use the spatula or hand to remove any of the whole rice /dhal struck on the sides (walls) of the grinder.
  • Use bigger container to mix the batter and to ferment. There should be enough space for the fermenting batter, because it will rise up.
  • Always use hands to mix the batter.
  • My mom told for 1 padi (one of the traditional measuring cup in tamil --quantiy equals to 4 cups approximately ) 1 handful salt will be correct, but be careful in adding because everyone’s hand size may differJ.
  • Always use rock salt (kal uppu in tamil).
  • The climate plays main role in fermenting the batter, in cold climate it will take long time to ferment fully.
  • I will keep the batter container near to the gas in very cold days to make the fermentation faster.
  • If you are using the idly mould which is having holes in the pit, then you have to use cloth. After the idlys got cooked, invert the plate upside down in the plate and take plate. Then sprinkle some water on the cloth to remove the idlys without breaking.
  • If the idly plate is not having holes on the pit, then you can directly pour the batter in the mould, no need to use cloth, just grease it with sesame oil and proceed. After the idly got cooked use wet spoon(dip the spoon in water each and every time) to take out  the idly.
Things to be taken care while grinding in mixer grinder:

  • While grinding in mixer grinder use ice cold water to grind.
  • Divide and grind the rice /dhal, don’t grind so much in one go.
  • Don’t add too much of water, then the idly will be sticky and flat.

Hope I have covered the main points or things to be taken care while making idly batter, if anything missed out or if you have any doubts please ask me or send mail, will try to clear you as much as I canJ

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

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