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Monday, April 30, 2018

Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe - A Traditional South Indian Rice Papad

images for Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe -  A Traditional South Indian Rice Papad
Elai Vadam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Salt - 1/2 tsp or to your taste
Jeera/ Cumin seeds - 1 tsp
Banana leaf as needed
Oil little
images of Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe -  A Traditional South Indian Rice Papad
Elai Vadam
Method
Soak the rice for 3 hours.Drain out the water & put it in a blender/Mixi.
Grind it with very little water to a smooth semi thick batter.
Make sure you don't add too much water while grinding,you can always add later if its thick.
Add salt & jeera to the batter & mix.
Add a drop of oil to the banana leaf and grease it.Pour a ladle of batter & evenly spread it.Make sure you spread it very thin.( see picture)
Steam these leaves for 2 minutes till the leaf colour changes & your vadams are cooked.
Cool for a minute & gently peel them off .
Spread a clean white cloth & place these steamed vadams on them.
Dry them in sun or inside the house with fan on.
Dry them completely & store them in a container.
Deep fry them in oil & enjoy.
Note:
a) Hing & ground green chilly paste can also be added.Jeera can be replaced with ajwain.
b) Batter should be slightly runny than dosa batter.
c) Do not grease the leaf with too much oil then you won't be able to spread the batter evenly.
d) No need to ferment the batter for this vadam.

Courtesy: rakskitchen

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Thursday, April 26, 2018

Watermelon Lemonade / Fresh Watermelon Lemonade Recipe- Summer Drinks


images of Watermelon Lemonade / Fresh Watermelon Lemonade Recipe- Summer Drinks
Watermelon Lemonade

Ingredients
Chopped watermelon-2 cups
Lemon-1/2
(squeeze out the juice)
Salt a pinch
Crushed mint leaves - 5 leaves
Grated ginger-1/2 tsp
Sugar (add only if  needed )
Water required amount to dilute
Method
Take a blender add the watermelon cubes.ginger and mint puree till smooth liquid
Strain this mixture using a mesh strainer.
Add cold water,lemon juice and a pinch of salt,mix well.
Serve them cold.

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Saturday, April 21, 2018

Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes

images of Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes
Sorghum Dosa
Ingredients
Sorghum/Jowar/Cholam - 1 cup
Idli rice - 1/2 cup
Urad dal - 1/4 cup
Methi/Fenugreek seeds - 1/8 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak jowar for 8 hours and remaining ingredients ( except salt) for 3 hours.
Now grind all together to a semi thick smooth batter.Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

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Tuesday, April 17, 2018

Radish Mint Chutney / Mooli Mint Chutney / Mullangi Pudhina Thogayal

images of Radish  Mint Chutney / Mooli Mint Chutney / Mullangi Pudhina Thogayal
Radish Mint Chutney
Ingredients to be fried till raw smell disappears
Chopped radish/mooli/mullangi -1 cup
Mint / pudhina leaves-1/2 cup
Green chillies-3
Salt to taste
Turmeric powder-1/4tsp
Jeera-1/2tsp
Garlic-1
Coconut -1tbsp
Tamarind-1tsp
Oil-1tsp
(Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste)
Tempering
Oil-1tsp
Mustard,Jeera/cumin,Urad dal-each-1/4tsp
Curry leaves-5
Method
Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste.
Heat oil in a pan temper it,pour it on the ground chutney,mix.
Best served with plain rice.

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Saturday, April 14, 2018

Godhumai Sweet Dosai / Vella Dosai / Sweet Wheat Dosa / Wheat Jaggery Pancakes

images of Godhumai Sweet Dosai / Vella Dosai / Sweet Wheat Dosa / Wheat Jaggery Pancakes
Godhumai Sweet Dosai
Yields: 8 small dosas
Ingredients
Wheat flour - 1 cup
Jaggery powdered - 1/2 cup
Rice flour - 3 tsp
Grated coconut - 3 tsp
Salt a pinch
Chopped cashew nuts - 8
( fried in ghee till light brown )
Cardamom crushed - 6
Ghee to cook the dosa as needed
Water as needed
Method
Take a bowl mix all above ingredients together
Pour water little by little and make a thick pouring batter consistency.
Heat a tawa  grease it pour a ladle of batter and spread it,pour ghee around the dosa.
Cover it with a lid and cook till done.
Flip it other side and cook for a minute and remove.
Serve them hot.
Note:
a) As the jaggery was clean i added it directly.Otherwise please dissolve it in water filter and then use to remove all impurities.
b) If you don't want to cook in ghee then add half ghee and half oil.
c) These dosa are eaten hot.

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Wednesday, April 11, 2018

Vermicelli Cutlet Recipe / Vermicille And Vegetable Cutlets Recipe / Semiya Cutlet

images of Vermicelli Cutlet Recipe / Vermicille And Vegetable Cutlets Recipe / Semiya Cutlet
Vermicelli Cutlet
Yields : 12 cutlets
Ingredients
Finely chopped vegetables - 1 cup
( I used carrot,cabbage & beans)
Boiled and mashed Potato - 1 medium size
Cooked vermicelli - 1/4 cup
Chopped green chillies -2
Chopped ginger - 1/4 tsp
Salt to taste
Red chilly & coriander powder together - 1/2 tsp
Turmeric powder - 1/8 tsp
Jeera / cumin powder - 1/8tsp
Garam masala - 1/8 tsp
Chopped coriander leaves - 1tsp
Maida/All purpose flour - 1 & 1/2 tsp
(dilute maida with little water)
Roasted vermicelli or bread crumbs - 3/4 cup
Oil to deep fry
Method
Heat 1 tsp of oil add ginger & green chillies,saute for a minute.
Add the vegetables & saute till raw smell disappears.
Now add all the spices & fry for couple more minutes.Switch off the stove and cool the mixture.
Take a bowl add the vegetable mixture,cooked vermicille,chopped coriander leaves and boiled potato.
Mix everything well and take small portion and shape it to any shape you like.



Method
Dip them into the diluted maida mixture,next coat it well with vermicelli or bread crumbs.repeat it with all the cutlets.
Heat oil in a pan and deep fry it in medium low flame till golden brown and crisp on all sides.
Serve them hot with ketchup.

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Friday, April 6, 2018

Besan Dahi Phulki / Dahi Phulki / Gram Flour Dumplings In Yogurt Sauce

images of Besan Dahi Phulki /  Dahi Phulki / Gram Flour Dumplings In Yogurt Sauce
Dahi Phulki
Ingredients for the Pakoras
Besan/Gram flour-1 cup
Cooking soda-1/8tsp
Salt to taste
Sugar-a pinch
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Water required amount to make a batter
Oil-to deep fry
For the dahi/curd
Beaten curd -2 cups
Salt to taste
Black salt a pinch
Roasted & powdered jeera/cumin powder-1/4tsp
Red chilly powder-a pinch
Sugar a pinch
Tempering
Oil-1tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-2
Curry leaves-little
Method
Make a smooth semi thick batter with the above ingredients for pakoras.
Heat oil in a pan drop a spoon full of batter,fry them till light brown on all sides.
Slightly prick it with a fork or put it in warm water & then squeeze out excess water & keep it aside( this is done for the curd to get absorbed into the pakoras).
Heat oil in a pan & temper it.Pour this into the curd mixture and mix.
Drop the fried pakoras into the curd mixture.
Leave it to soak for some time & serve it as an appetizer.

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Monday, April 2, 2018

Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe

images of Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe
Sabudana Khichdi
Ingredients
Sago/Sabudana/Tapioca pearls- 1 cup
( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer. Rest it for 10 minutes before making the Khichdi )
Green Masala
( grind a handful of fresh coriander leaves,2 green chillies and a small ginger to a smooth paste)
Salt to taste
Potato - 1 cubed
( fry the potatoes in 2 tsp of oil in low flame till its light brown on all sides)
Dry roasted and powdered ground nuts - 1/2 cup
Lemon - 1 tbsp
Tempering
Oil - 2 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Groundnuts- 1/8 cup
Hing - pinch

images of Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe
Sabudana Khichdi

Method
Heat a non stick pan add oil temper it with jeera,hing,curry leaves and groundnuts.
Add the sago and the green masala paste,gently toss till well combined.
Now add the roasted potato and powdered ground nuts and mix.
Switch off the stove add lemon juice and mix.
Garnish with curry leaves and serve hot!

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