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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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IDLI RECIPE/ HOW TO MAKE SOUTH INDIAN IDLI BATTER WITH VIDEO/ SOFT FLUFFY IDLI /IDLY RECIPE

IDLI RECIPE/ HOW TO MAKE  SOUTH INDIAN IDLI BATTER  WITH VIDEO/  SOFT FLUFFY IDLI  /IDLY RECIPE

SSS

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.
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IDLY CUTLET - LEFT OVER IDLY RECIPE

IDLY CUTLET - LEFT OVER IDLY RECIPE

IDLY CUTLET - LEFT OVER IDLY RECIPE

Idly cutlet is one of the simple snack recipe using the left over idlys. Generally we make idly upma using leftover idlys. But this idly cutlet is very different tasty snack that can be made in very less time.
Actullay I got this idea of making cutlet using idly from a story, yes J story only. Long back ie., during my school days I read story which is having a moral like in any situation we should nt lose our hope, from every failure there is a new beginning. I try to tell that in short here.
In a village one small hotel was there. Once some festival in the local temple of that village. So that hotel owner prepared lot of idlys to sell, as he expects more people from nearby villages also will visit the temple. But at the end of the day, the idlies didn’t go as he expected. He was little upset of the loss. But he didn’t lose his confidence. He prepared idly upma out of that idlies and included that in the menu for next day breakfast. Somehow it got sold, but still some leftover upma was there. So he prepared vada out of that leftover for evening breakfast. Like that that story goes. 
I liked that idea of making vada. So tried this cutlet with the leftover idlys one day, it was really great, and my husband didn’t find out what I used as base for this cutletJ.
IDLY CUTLET - LEFT OVER IDLY RECIPE

Ok now coming to the recipe.
VIDEO RECIPE:

                      IDLY CUTLET (LEFT OVER IDLY RECIPE)
RECIPE TYPE: SNACK | CUISINE: SOUTH INDIAN |
PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN

IDLY CUTLET - LEFT OVER IDLY RECIPE

  Please check here for Idly batter Recipe
  • Idly Batter                                                                                            

METHOD:
Finely chop the onion, tomato, green chillies, coriander leaves and mint leaves and keep aside.
Mix the maida and water and make a  thin batter and keep aside.

Dip the idly in water and squeeze the water. Then crumble the idly using fingers, don’t make it mushy.


Add the chopped onion, tomatoes, green chillies, coriander leaves and mint leaves and mix well.
Add the red chilli powder salt, and garam masala powder and mix well.



Then make equal sized balls and make them as flat patties using the palms.

 Then dip them maida mix and then coat with bread crumbs.


In a pan add oil and cook the prepared patties in medium flame. Flip and cook both the sides till it becomes golden brown.

Remove from heat and serve hot with tomato ketchup or any other dip/chutney of your choice.
IDLY CUTLET - LEFT OVER IDLY RECIPE

 Please check here for onion chilli dip Recipe

NOTES:
  • The water comes from onion and tomatoes will be enough to make perfect dough. If you it is not coming together properly you can add boiled and mashed potato or bread crumbs.
  • As the idly already having salt, be careful while adding salt.
  • You can add amchur(mango) powder and chat masala for different flavor and taste.
  • You can deep fry the cutlets, but add couple of tablespoon of maida or corn flour with the prepared dough, to avoid the breaking of cutlets.
  • You can avid green chillies and add one more teaspoon of red chilli powder for spiciness.
  • while cooking the flame should be medium low, otherwise the onion and tomatoes wont be cooked well.


IDLY CUTLET - LEFT OVER IDLY RECIPE

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

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