Sailaja Kitchen Videos

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Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu

Elantha Vadai

Ingredients
Ripe elantha palam / Indian Jujubi / Regi pandu- 50
( washed and wiped )
Tamarind - a small gooseberry size
Rock salt - 1 tbsp
Powdered jaggery - 1/4 cup
Dry red chillies - 6
( add according to the hotness of the chilly)
Jeera powder  or Jeera seeds- 1/2 tsp
Hing - 1 tsp

Elantha Vadai

Method
Wash and wipe all the berries and spread it on a towel for 10 minutes.
Take a mortal pestle add the salt and red chillies and grind till they are coarse.
Next add the jeera and hing grind again,now add the berries,tamarind and jaggery.
Gently crush and try to remove all the seeds without breaking.You can also pulse once in a mixi to remove seeds.Do not over grind and break the seeds,it will be difficult to eat once its sun dried.
Take small portion of the ground mixture and spread it on a greased plastic sheet and keep them in sun for a day till they are 3/4 th dry.
Next day flip all the vadai and couple more days dry them in shade till they change colour.
Store it in a container and enjoy !

Note:
a) If you are going to store it in a bottle at room temperature then make sure they are well dried,otherwise they may spoil very fast.


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Chikkudukaya Kudumulu / Chikkudu Kaya Kudumulu / Chikkudu Kudumulu / Kudumulu / Avarakkai Kolukattai

Chikkudukaya Kudumulu

Ingredients
Chikkudukaya / Broad beans / Valor lilva - 30
( I used fresh broad beans from my garden,Wash and string the beans,remove the seeds and chop the beans.I got 1/2 cup seeds and 2 cups of chopped beans)
Rice flour - 1 cup
( store bought)
Salt to taste
Chopped coriander leaves - 2 tsp
Chopped spring onions - little more than 1/4 cup
Chopped or crushed green chillies - 3

Method
Pour water in a pan add some salt and the chopped beans and the seeds,cook till they are 1/2 cooked,switch off the stove.
Take a wide bowl add the rice flour,salt,chopped spring onions,green chillies and the cooked beans.Mix it well and slowly add the cooked beans water little by little and form a semi soft dough.Water must be slightly hot,do not add cold water.
Divide into small equal size balls,flatten the balls and shape it into a bowl ( see picture).
Arrange all the kudumulus in a idli plate,place it inside a idli steamer cover and steam for 8 minutes or till cooked.
Serve hot with sesame oil and enjoy!

Note:
a) Boiled broad beans water should be slight hot while mixing into the rice flour.
b) Make a semi soft dough,do not make very tight dough then your kudumulu will turn hard.
c) These kudumulu must be eaten hot,otherwise they will turn hard.
d) You can also eat with any chutney or just with sesame oil.
e) Try to use fresh chikkudukaya if possible for making this recipe.


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Mor Kali / More Kali / Mor Kuzhu / Mor Koozh / Mor Upma

Mor Kali

Tempering

Sesame oil - 6 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies broken - 3
Mor milagai - 2
Curry leaves few
Hing - 1/4 tsp
Other ingredients
Rice flour - 1/2 cup
( store bought)
Slightly sour curd - 1/4 cup
Water - 2 cup
Salt to taste

Mor Koozh

Method
Take a bowl add the rice flour,curd,water,salt and whisk.
Heat 3 tsp of oil in a heavy kadai temper it with above mentioned ingredients.
Now reduce flame and add the whisked rice flour mixture, mix well and keep stirring till the mixture is cooked,thick and starts to leave the sides of the pan.
Lastly add the remaining 3 tsps of sesame oil mix and pour it immediately into a greased plate.
Cool completely cut into cubes (optional) and enjoy!

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Caramel Rava Pudding / Easy Semolina Pudding / Rava Pudding / Rava Caramel Pudding

Caramel Rava Pudding

For caramel syrup
Sugar - 1/2 cup
Water - 4 tbsp
Method
Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and become hard,pour immediately  into the greased bowl in which you are going to steam the pudding.

Rava Pudding

Other ingredients
Eggs - 2
Milk - 2 cups
Butter - 1 tbsp
( I did not add)
Rava/semolina - 1/4 cup
( roasting is not needed )
Sugar - 1/2 cup
Vanilla essence - 2 tsp

Caramel Rava Pudding

Method
Pour milk in a saucepan add sugar and butter bring it to a boil,reduce flame slowly add the rava and quickly mix.Cook the mixture for a minute,switch off the stove and keep it aside.
Beat the eggs with the essence now slowly add the egg mixture into the cooked pudding and vigorously mix till everything is well combined.This step needs to be done fast otherwise your pudding will curdle.
Pour the pudding on top of the caramel syrup cover it with a lid and steam for 10 minutes or till cooked.Insert a knife in the center if the knife comes out clean then your pudding is ready.
Cool completely and loosen up the sides using a knife,place a plate on top of the bowl and invert.
Enjoy the pudding!

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Hibiscus Rasam / Sembaruthi Rasam / Rasam Recipes

Hibiscus Rasam

Ingredients
Dried mexican hibiscus - 1/4 cup
( you can make with fresh red hibiscus too)
Water - 4 cups
Pepper powder - 1 & 1/2 tsp
Jeera powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves few
Hing - 1/4 tsp
Salt to taste
Jaggery - 1/4 tsp
Chopped tomato - 1 small
Slit green chillies - 2
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 1/8 tsp
Method
Pour water in a pan add turmeric powder,salt and the hibiscus flowers bring it to a boil,switch off the stove and filter it,keep it aside.
Heat ghee in a pan temper with mustard,methi seeds and hing,next add the slit green chillies and tomato.Saute till tomatoes are soft now pour the filtered hibiscus liquid and bring it to a boil and switch off.
Lastly add the jaggery few curry leaves and enjoy as a soup or mix with rice.

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Melon Beet Rose Coolers / Melon Beet Rose Syrup Juice / Melon With Beet Rose Syrup

Melon Beet Rose coolers

Ingredients
Melons peeled and  chopped - 2 cups
( I used santa claus melons / piel de sapo melons)
Beet Rose Syrup - 2 tsp
Mint leaves for garnish
Method
Take a blender add the melon cubes and blend to a smooth juice.
Take a tall glass pour the beet rose syrup next on top pour the blended melon juice.
Garnish with mint leaves and serve cold.Just before drinking stir and enjoy!

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Neem Begun / Neem Baingan / Bengali Neem Begun Bhaja

Neem Begun

Ingredients
Fresh tender neem leaves - 1/4 cup washed and  chopped
Green medium size brinjals  -3 cut into small cubes
( any colour brinjal is fine)
Salt to taste
Turmeric powder - 1/2 tsp
Sugar - 1/4 tsp
Oil - 6 tsp
( usually mustard oil is used as i don't have i added 1/4 tsp mustard in tempering)

Neem Begun

Method
Heat oil in a pan add the chopped neem leaves and in low flame fry till crisp,remove it into a bowl.
In the same oil add mustard (optional) once spluttered add the brinjals,salt and turmeric powder fry till brinjals are soft and light brown.Do not over fry and mash the brinjals.
Add the fried neem leaves and sugar toss well till everything is combined and switch off the stove.
Serve them with hot rice.


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Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes

Thinai Adai

Ingredients
Thinai arisi / Foxtail millet - 3/4  cup
Red quinoa -1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Yellow moongh dhal-1/8 cup
Red chillies - 4
Ginger-a small piece
Salt to taste
(Soak all the dals together for 3 hour and millet for minimum 6 hrs )
Method
First grind the millets to a coarse thick batter and transfer into a bowl.In the same jar grind the dals to a coarse thick batter,mix both together,add water if needed to get a thick pouring consistency.
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Grated coconut - 2 tbsp
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter,spread it to a semi thick circle.
Pour a 1tsp of oil around the adai & little at the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

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Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe

Killi Pota Sambar

Ingredients for tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Channa & Urad dal -1/2 tsp each
Hing - 1/2 tsp
Red chillies cut into bits - 5
Other ingredients
Sliced onion - 1 small
Cubed tomato - 2
Curry leaves few
Diluted tamarind juice - 1 cup
Cooked and mashed toor dal - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Method
Heat oil in a pan temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Pour the tamarind juice,add the salt and turmeric powder boil till raw smell has disappeared.
Pour the cooked dal and add water as needed.Usually this sambar is a bit watery.
Once cooked switch off the stove garnish with coriander leaves and serve with plain rice.

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