Pandu Mirapakaya Pachadi | Red Chilli Chutney

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Pandu Mirapakaya Pachadi is a recipe from my Amma. Before my marriage I happily enjoyed eating from amma's hand. But now it's totally different since i get very rare time to stay with her. Many recipes I learned from her, this recipe which I came across is totally new to me. Last time when she came to visit me, she taught me the chutney using fresh red chilli. At first I hesitate to taste the chutney looking at the fiery hot red color of it. But it doesn't taste so hot as i was expecting. She said these red chillies are milder in spice than  any other chilli varieties.  Adding garlic, tamarind and jaggery along with chilli gave a  distinct taste - sort of sweet, spice and tang. 


The chutney tastes best with idli, dosa, roti and  adai. Grind without adding water to store for few days, also goes well with rice. Grind  If you are looking for simple with no onion / tomato base chutney, then try it out and tell me how it went. I used this (below) variety of chilli which is not spicy like other chilli. Next time i'm planning to try with red bell pepper.


 

Preparation & Cooking Time : 10 minutes

Yield :1 cup

Ingredients:

Fresh Red Chilli - 5 no.
Coconut bits - 2 tbsp
Garlic - 10 flakes
Whole Urad Dal / Minapappu - 1 tbsp
Tamarind - goose berry size
Jaggery - 1 tbsp
Salt to taste
Oil - 1.5 tbsp
Mustard Seeds - 1tsp
Asafoetida - 1/4 tsp

Method:

  1. Washand pat dry red chilli. Choose for bright red color with no wrinkled edges.
  2. Heat a tsp of oil in a fry pan. Fry the urad dal over low fire until golden. Add tamarind at the end to fry. Remove to cool. Grind to coarse powder.
  3. In the same fry pan saute red chilli, garlic and coconut separately.
  4. Pass this to the mixie / blender. Add turmeric, jaggery, needed salt. Grind chutney to the require consistency. Add very little water to grind properly.
  5. Season with mustard and asafoetida.
  6. Serve with idli, dosa.

    Note:

    • Adding coconut bits is optional but recommended.
    • Tamarind and jaggery is must to combat the strong garlic taste.


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      Dry Babycorn Manchurian Recipe

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      Indo Chinese is my most favourite cuisine. But sometimes it feels boring to eat same mixed veg or paneer Manchurian with fried rice or noodles. Last evening my son asked me to make Manchurian and luckily I had babycorn lying in my fridge since 3 days. So to give it a twist and surprise my son I made this babycorn Manchurian. Me and my son both finished it within few minutes without waiting to get set in dinner table. My hubby had to manage with dinner without this delicious starter :-D

      You can either make it dry to serve as starter or evening snacks. Make it gravy to serve as main course along with rice and noodles. Next time I want to try it without frying to make it healthy. let me think the options.. shallow fry? bake?? use appe pan??? what do you suggest?? hmm let me try and will update you with healthy option..:)


      Preparation Time : 10 minutes
      Cooking Time : 30 minutes

      Yield : 4 persons

      Ingredients:

      For Manchurian:
      Baby corn - 15 no's (Cut into 1 inch pieces)
      All Purpose Flour - 1 tbsp.
      Corn Flour - 2 tbsp.
      Ginger garlic paste - 1 tbsp.
      salt as per taste
      Water few tbsp. as needed
      Oil for frying

      For Sauce:
      Oil - 1 tbsp.
      Onion - 1 no chopped
      Garlic - 1 tsp. minced
      capsicum - 1 small diced
      salt to taste
      black pepper powder - 1 tsp.
      chili sauce - 1 tsp.
      light soya sauce - 1 tsp.
      Tomato sauce - 1 tbsp.
      spring onion greens - to garnish


      Method:
      1. Wash and cut baby corn into 1inch pieces.
      2. In a large mixing bowl add corn flour, all purpose flour, salt and ginger garlic paste.
      3. Mix together and add required water to  make a thick batter.
      4. Add baby corn into batter and coat them all properly with batter.
      5. Heat the oil and deep fry coated baby corn until golden brown. I shallow fried them in just 3 tbsp. oil.
      6. Take them out in kitchen paper and keep aside.
      7. Heat the oil in kadai to prepare sauce.
      8. Add onion and garlic. Saute for a minute then add capsicum.
      9. Add salt, pepper powder, chili sauce, tomato sauce and soya sauce. Mix well and cook for 2 minutes.
      10. Add fried baby corn, mix well and let it cook for few more minutes.
      11. Take out in serving plate and garnish with spring onion greens.

       

      Note:

      I made dry Manchurian to serve as starter. To make it as a gravy add 1 tbsp of corn flour mixed with half cup of water to the sauce. Manchurian gravy is ready.


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      Semiya Adai | Vermicelli Crepes - A quick breakfast/dinner recipe

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      Preparing recipe for breakfast/dinner is really a daunting task for me and I guess many of you struggle with the same problem in your everyday routine. Don't worry today I come up with  quick and instant Dosa kind of recipe but totally different preparation from regular batter. Its completely made with vermicelli and I added curd for instant sourness with green chilli for spiciness. So don't you feel it sounds so simple with very basic ingredients readily at home and still waiting for what? Try out immediately and send us your experience.





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      Karumbu Chaaru Pongal , learn to make sugarcane juice pongal , step by step

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      Its time to celebrate Pongal festival to convey appreciation and thankfulness to God Sun(Surya Bhagavaan) as he acts as a primary energy for good harvest. It's the time to thank mother nature for giving the season to harvest  rice, cereals, sugarcane and turmeric. Its time to decorate the houses with mango leaves and banana leaves, embellish the floor with beautiful rangoli. It time to cook the pongal in the earthen pot and say "Pongal-O-Pongal".

                       Hearty Pongal Wishes to all ezcookbook Viewers......

      I recently came across this Karumbu chaaru pongal in AVAL KITCHEN magazine for pongal special. Immediately wanted to try for this pongal since fresh sugarcane now in season. It came out well and tasted too good. This seems to be more healthy with exclusion of refined sugar.  

       

      Happy to share my 30 recipes including breakfast, lunch and dinner has been featured in AVAL KITCHEN jan'15 issue. Do grab a copy to check out all my recipes and other collections from popular chefs.

       

      Preparation & Cooking Time : 30 minutes

      Yield :Serves 4

      Ingredients:

      Raw Rice - 1/2 cup
      Pasi Paruppu / Split Yellow Moong Dal- 1/4 cup
      Karumbu charu / Sugarcane juice - 3 cups
      Ghee - 4 tbsp
      Cashew nuts - 5-6no.
      Cardamom Powder - 1/4 tsp
      Dates - 2 , deseeded and chopped 
       

      Method:

      1.Dry roast  dal in fry fry until aromatic. Bring rice and dal in a bowl. Rinse in water for twice or thrice.

      2.Transfer to the pressure cooker. Add three cups of sugarcane juice.

      3.Cook for 3 sounds. Allow the pressure to release by itself. Meanwhile heat a fry pan with ghee, fry dates, cashewnuts till golden. 

      4.Add to the prepared pongal. Add cardamom powder and give a good mix.
      Serve hot.

        Note:

        • There is no need to add refined sugar, since sugarcane juice itself gives needed sweetness.
        • If you feel to have more sweet, add more sugarcane juice and cook for few more minutes. Alternatively add grated jaggery to give a traditional touch.



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        Thinai Arisi Upma | How To Make Foxtail Millet Upma Recipe

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        Thinai arisi is popular as foxtail millet. One of the millet variety from small grain family. It is rich is protein and minerals, hence increases kidney functionality. Also it is good for muscle strength. It is gluten-free, suitable for people with gluten intolerance. Regular intake of Thinai gives lots of health benefits.
        After knowing the medical avails of millets, I started including in regular diet. Whenever you introduce new food to your family keep one thing in mind, not to use wholesome or directly. Because it may look and taste weird, so include in smaller portion or indirect form like in idli, dosa, use millet flour while kneading dough for roti/chappati. Later on start using it regularly as per family members taste.
        Thinai Upma, when i tried first time liked is very much. For me it tasted like sago/ javvarisi upma. Moreover unlike rice or rava upma, I couldn't have more as usual. After eating 3/4th cup of upma, i felt fuller and haven't felt hungry in between till next meal. I followed same rava upma procedure to make thinai arisi upma, only need to soak few minutes before cooking. Try making upma with other millets like samai, varagu, kodo following same procedure.


        Preparation & Cooking Time : 30 minutes

        Yield :Serves 1-2

        Ingredients:

        Thiani Arisi - 1 cup
        Onion - 1 medium size, sliced
        Green Chilli - 2 slit lengthwise
        Curry Leaves, few sprigs
        Mustard Seeds - 1/2 tsp
        Cumin - 1/2 tsp
        Channa Dal / Bengal Gram - 1tbsp
        Ginger - 1tsp,  chopped
        Turmeric Powder, a pinch
        Water - 3 cups
        Asafoetida, a pinch
        Oil - 1tbsp
        Salt to taste

        Method:

        1.Clean thinai arisi and remove any husk or dirt present in it. Wash twice or thrice in tap water, soak in fresh water for 15 minutes.

        2.Heat oil in a pan. Add mustard seeds, when it splutter add urad dal, channa dal , onion, green chillies,ginger, curry leaves and asafoetida.

        3.Pour 3 cups of water and bring to boil. Add salt and thinai arisi. Stir well. Cover with a lid and simmer over low flame for 10 - 15 minutes or until cooked completely.


        4.Uncover to check whether upma is done. If you feel still dry or uncooked sprinkle some water, cover and cook again for few more minutes.

        5.Serve hot with chutney or pickle of your choice.

         

          Note:

          • Soaking arisi before cooking helps to cook fast and yields very soft upma.
          • Add vegetables like carrot and peas makes upma colorful and appealing.
          • Same way you can use other millets to prepare upma.
           

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          Millet Recipes 
           
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          Eggless Mini Chocolate Cupcakes with Buttercream Frosting

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          This chocolate cupcake recipe is very close to my heart, which I almost baked it for more than 10 times in last few months. May be because of  fail-safe recipe since it comes out perfect every time I bake. These are quick and easy to whip up when your friends ring to say they're popping over. It travels well and also works fantastic when you throw kids party.
          My absolute favorite best part of this recipe is to mix all the ingredients in one bowl and enjoy baking. Love a one bowl treat!

          The recipe makes 12 regular cupcakes and can double up the quantity depends upon the crowd. My suggestion to you, bake mini cupcakes and enjoy smaller portions, share with colleagues in office to restrict calorie gain. Simply you can't stop with one :P


          Between, Happy to share with you all  this recipe has got featured in Popular Tamil Magazine"Aval Vikatan" dec 30th, 2014 edition for Christmas special. I sincerely  thank  Vikatan group and magazine members for giving me such a recognition.
           
          here is the full page view of my recipe in tamil script.....

           

          Preparation & Cooking Time : 30  minutes

          Yield : 12 regular or 24 mini cupcakes

          Ingredients:


          All-purpose flour - 1.5 cups
          Granulated sugar - 1 cup
          Unsweetened cocoa powder- 1/3 cup
          Vegetable  oil -
          1/2 cup
          Milk - 1 cup
          Baking soda -1 tsp
          Salt -1 tsp
          Vanilla extract -
          1 tsp
          Apple cider vinegar -1 tbsp
          Cake sprinkles, to decorate

          For Buttercream Frosting:
          Unsalted Butter -100g (kept at room temp)
          Icing Sugar - 300g
          Vanilla Essence, few drops
          Whipping Cream - 1 tbsp
          Cocoa powder - 3 tbsp


          Method:


          1.Preheat your oven to 350 degrees F.
          2.Line mini cupcake pan with paper liners. Set aside.

          3.In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).

          4.In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).

          5.Add dry ingredients to wet ingredients and whisk together until smooth.

          6.Fill cupcake liners about 2/3 full.

          7.Bake cupcakes for 16 to 18 minutes or until the toothpick inserted in the center of each cupcake comes out clean.

          8.Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.

          9.For Buttercream Frosting, whisk the butter with icing sugar until smooth and creamy. Add vanilla, cocoa and cream, continue to beat till it reaches spreading consistency.

          10.Spoon the buttercream into the piping bag with star nozzle and pipe the frosting onto the cupcakes using spiral motion in a large swirl.
          11. Decorate with cake sprinkles. Enjoy!!

          Note:

          • Stick on to the measurement to get perfect cupcakes. Plain Vinegar can be used if there is no apple cider vinegar.
          • Include chocolate chip or any nuts to improve taste.
          • Reduce sugar portion and add few walnuts, to bake a perfect chocolate brownie.


           

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          Ragi Dosai | How to make Fingermillet Dosa | Millet Recipes

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          The amazing  finger millet is a nutritional cereal. Including in regular diet keeps us fit and fine.The millet is extremely rich in calcium, protein and iron, therefore suitable for all age groups. The millet is used to prepare idli, dosa, porridge, sweet and also savory snacks. Ragi also known as Kezhvaragu are used to prepare kali in TN side, very old and authentic recipe loaded with lots of goodness. 

          Coming to today's post, this recipe make use of ragi or finger millet flour resulting crispy and tasty dosa.This makes a healthy start of the day. If you get whole ragi, use it. I did not use rice instead used little amount of rice flakes to give softness to dosa. Serve with coconut chutney. 

           

          Preparation Time : 4 hours

          Cooking Time:30 minutes

          Setting Time: 8-10 hours

          Yield : 16  dosa

          Ingredients:

          Whole Black Gram / Urad Dal - 1/2 cup
          Ragi Flour - 2 cups
          Rice Flakes / Poha - 1/2 cup
          Fenugreek Seeds - 1 tsp
          Salt to Taste
          Oil for making dosa

          Method:


                  1. Place urad dal and fenugreek in a medium size bowl, wash in several changes of water until water runs clear. Add enough water and soak for 4 hours. Drain and discard all the soaked water. Grind to smooth and fluffy batter by adding water in between as needed. Transfer to a bowl.

                  2. Similarly wash poha thoroughly in water, soak in sufficient water for 30 minutes and grind to smooth and fluffy batter by adding water as needed. Keep aside.

                  3. Sift ragi flour twice. Mix 2 cups of water to make smooth batter. Pour in the urad dal batter and poha batter. Add required salt and needed water. Stir the batter thoroughly with clean hand to mix .(mixing with hand helps batter to ferment batter properly)
                4. Cover the vessel with lid. Keep in a warm place to ferment for 8-10 hours or overnight. 

                5.The fermented batter should smell slightly sour and doubles from its original volume.   Ladle the batter slightly and it should be frothy and pouring consistency, so add water as needed.

                 6. Heat the dosa tawa or griddle, grease lightly with oil, pour a ladle of batter and spread evenly to make thin dosa. Drizzle some oil and cook until top layer sets completely whereas bottom turns light golden brown.

                  7. Flip and cook the other side for a minute. Serve hot ragi dosa with coconut chutney.

                Note:

                • Adding some quantity of poha gives soft and fluffy dosa.
                • In order to make crispy dosa, don't flip instead cover with lid to cook evenly. Fold the dosa and serve immediately.
                • Updated Note: Came across with many queries regarding the taste and color of ragi dosa...1) it tastes excellent like normal only the color may look weird. 1) if you are trying ragi dosa for the very first time use one portion of ragi + one portion of idli rice . It taste equally good.


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