Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65

Idli 65

Ingredients for marination

Lime juice -1 tsp
Salt to taste
Red chilly powder- 3/4 tsp
Turmeric powder-1/4tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Yellow food colour-a pinch(optional)
Rice flour-1tsp
Corn flour-2tsp
Maida / All purpose flour - 2 tsp (heaped)
Other ingredients
Idli -8
( cut it into small cubes)
Oil to deep fry
Garnish
Fried green chillies & curry leaves
Lemon wedges
Onion rings

Idli 65

Method
Take all the marination ingredients in a bowl,pour water & make a semi thick batter.
Add the idly pieces make sure all the pieces are well coated with the masala,rest it for 10 minutes.

Heat oil in a pan & deep fry the idli pieces in batches till crisp on all sides.
Remove it on a kitchen paper for extra oil to get absorbed.
Before serving sprinkle some chaat masala,garnish with fried green chillies,curry leaves,lemon wedges & onion rings.
Best served as a starter.
Note:
You can make this recipe with leftover Idli too.

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Kuzhambu Recipes / Kulambhu Recipes / South Indian Kuzhambu Recipes / South Indian Kuzhambu Recipes

Collection of  Kuzhambu Recipes / Kulambhu Recipes / South Indian Kuzhambu Recipes / South Indian Kuzhambu Recipe.

Poondu Kulambhu	Mor Kuzhambu	Thengai Masala Kuzhambu
Milagu Kuzhambu	Kathirikai Kara Kuzhambu	Karuvepillai Kulambhu
Varuthu Araicha Sottu Kulambu	Verkadalai Kulambhu	Poricha Kulambhu
Paruppu Urundai Kulambhu	Inji Kulambhu	Vendhaya Kulambu
Vallarai Keerai Kulambhu	Manathakali Kulambhu	Cranberry Kara Kulambhu

Mixed Vegetable Sambar	Karuvadam Vatha Kulambhu	Instant Tiffin Sambar
Vadai Mor Kulambhu	Vendakkai Puli Kulambu	Omavalli Ilai Kulambu
Kadugu Kulambu	Sourashtra Poondu Kulambu	Iru Puli Kuzhambu
Arachuvitta Vatha Kuzhambu	Varuthu Aracha Mor Kulambhu	Arachuvitta Milagu Kulambhu

Custard Powder Halwa Recipe / Cornflour Halwa - A Quick & Easy Halwa

Custard Powder Halwa

Ingredients
Vanilla Custard Powder - 1/2 cup
Sugar - 1 & 1/2 cups
Water - 2 cups
Cardamom 2 powdered finely
Chopped cashew nuts - 1 & 1/2 tbsp
Ghee - 3 tbsp
Saffron crushed for garnish (optional)

Custard Powder Halwa

Method
Grease a tray with ghee & keep it ready.
Take a non stick pan add the custard powder & sugar.
Pour water & whisk it well to make sure there are no lumps & sugar has completely dissolved.
Now switch on the stove in medium low flame keep stirring,the 1st stage is the mixture has started to form a jelly texture.
The second stage is the whole mixture has turned transparent & looks shiny.
Make sure the raw smell has disappeared,now add the cardamom powder & mix.
From this stage start adding the ghee little by little & keep mixing till the whole mixture leaves the sides off the pan.
Now add the cashew nuts,give a quick mix.
Pour this into a greased tray,sprinkle the crushed saffron on top if using.
Cool the halwa for at least an hour.
Cut it into desired shapes & serve.
Note:
a)Adding yellow food colour is optional.
b)This halwa stays fresh for a week in fridge.
c)Mixed nuts of your choice can also be added.
d) Cashews nuts can be fried in ghee & then can be added too.
e) Non stick pan works better for making this sweet.

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Golgappa Puri Recipe / Gol gappe Recipe / Golgappe Recipe / Homemade Golgappa Recipe / Puri Recipe For Pani Puri

Golgappa

Yields: 50 puris
Ingredients
Fine semolina / Sooji / White Rava - 1 cup
All purpose flour / maida - 1 tsp ( slightly heaped)
Hing - less than 1/8 tsp
Salt - 1/4 tsp
Water - little less than 1/2 cup
Oil to deep fry

Golgappa

Method
Take all the above ingredients in a bowl.
Add water little by little to form a soft & semi stiff dough,knead it well for 1 minute.
Cover this with a wet cloth or lid and rest for 10 minutes.
Add a drop of oil to your work surface roll out the dough to a very thin large circle.
Make sure there are no cracks otherwise your puri will not puff up well.
Take a round cookie cutter or a cap of any bottle and cut it into small discs.
Once again roll it thin before dropping into the hot oil.
Heat oil in a pan & deep fry these puris in batches till light golden brown & crisp on both sides in medium high flame.
Slightly press the puris on top to puff up evenly.
Cool and store them in an airtight box.
Note:
a) The dough consistency is soft & slight elastic,after resting it will become a stiff dough.
b) Add water little by little do not add at once.
c) Always keep the dough & rolled out puri covered with a cloth or plate.Do not allow them to dry.
d) Make sure you roll out the puri very thin for puffing.
e) Always fry them in medium high flame.
f) Use fine rava for this recipe.If using bigger variety the water measurement may vary.

Check out for PANI recipe HERE

Frying readymade golgappa in air fryer click HERE

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Paneer Malai Methi Mattar Recipe / Methi Matar Paneer Recipe / Paneer Mutter Methi Malai Recipe / Malai Kasuri Methi Mutter Paneer

Paneer Malai Methi Mattar

Ingredients to be boiled 
Cubed onion - 1/2 cup
Green chilies-3
Chopped ginger - 1 & 1/2 tsp
Cashew nuts - 1 tbsp
Water - 3/4 cup
Khoya/Khoa/Mawa - 2 tsp
( Do not boil khoya)
Tempering ingredients
Butter - 1 & 1/2 tbsp
Jeera/Cumin - 1/2 tsp
Other ingredients
Kastoori methi - 1/4 cup
( Soak in salt warm water for 2 to 3 minutes)
Homemade Paneer cubes - 1 & 1/2 cups
Frozen peas - 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Milk - 1/2 cup
Crushed khoya - 1 tbsp
Water as needed

Paneer Malai Mathi Mattar

Method
Take a pan pour some water add the onion,green chillies,ginger & cashew nuts,
Cook till its soft & the water has evaporated.
Cool the mixture add 2 tsps of khoya & grind to a smooth paste.
Heat butter in a pan temper it with jeera.
Squeeze out kastoori methi from water add this to the tempering.
In medium low flame fry till nice aroma comes out.Do not over fry or burn them.
Add the ground paste saute till raw smell goes off.Do not fry till the mixture changes its colour.
Add the peas,milk,paneer little water & in low flame cook till the gravy is semi thick.
Switch off the flame top it up with little butter & garnish with grated khoya.
Best served with roti or jeera rice.

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Egg Curry Puff Recipe / Egg Puff Recipe / How To Make Egg Puffs At Home.

Egg Puff

Ingredients for the filling
Egg - 4
( Boil the eggs,remove the shells & slice into two )
Salt & Pepper to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped green chillies - 1
Ginger and garlic paste - 1/2 tsp together
Curry leaves few
Fennel seeds - 1/2 tsp
Oil - 2 tsp

Egg Puff

Method
Heat oil in a pan temper it with fennel seeds
Now add the chopped green chillies,curry leaf and onion,fry till light brown.
Add the tomato & ginger garlic paste,saute for couple more minutes.
Now add all the spice powders and fry till raw smell disappears.
Switch off the stove & add the eggs,mix gently to make sure the eggs are well coated with the masala.Keep it aside.
Other ingredients
Pillsbury Crescent dough sheets - 1 pack (8oz can )
(Thaw the dough sheet)

Egg Puff

Method
Remove the sheet from the can.Cut the sheet into 8 equal squares.
Place the egg with masala on top of each square.
Cove the egg with the sheet ( see the picture).
Arrange on a baking sheet & bake till light brown at 375 deg F for 10 minutes.
Enjoy with ketchup.
Note;
You can use regular puff sheets,but in this recipe i tried with crescent dough sheet for a change.

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Poondu Kulambu Recipe / Poondu Kuzhambu Recipe / Garlic Kulambhu Recipe

Poondu Kulambu

Ingredients
Tamarind - 1medium lime size ball
( Soak it in warm water & extract the juice.Dilute with required amount of water)
Salt to taste
Kara kulambu podi - 2 tsp
Turmeric powder - 1/4tsp
Jaggery - a pinch
Chopped onion - 1/4
Chopped tomato - 1 small
Fresh garlic - 12
( peeled & sliced,if your garlic are small variety no need to slice add them whole)
Chopped curry & coriander leaves - little
Sesame oil - 1 tsp
Tempering
Homemade Vadagam - 1 & 1/2 tsp
( If you don't have vadagam add little mustard,methi seeds,jeera & urad dal for tempering)
Crushed garlic -1
Curry leaves - few
Method
Take tamarind juice in a bowl add salt,turmeric powder & kara kulambu powder,mix & keep it aside.
Heat oil in a pan and temper it with above ingredients.Now add the onion & garlic fry till they are light brown.Add the tomato saute for a minute.
Pour the tamarind mixture add water accordingly.Cover & cook till the gravy thickens & raw smell has completely disappeared.
Switch off the stove pour 1 tsp of sesame oil,a pinch of jaggery,curry & coriander leaves.
Mix well & best served with hot rice.
Note:
a) If you don't have kara kulambu podi replace it with red chilly & coriander powder.
b) Small onions gives best taste to your gravy.
c)Adding sesame oil at the end gives nice flavour to the dish.

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Kamarkat Recipe / Kamarkattu Recipe / Jaggery Balls / Jaggery Candies / Coconut and Jaggery Laddoos

Kamarkat

Ingredients
Grated coconut - 1 cup
Jaggery - 1 cup
Water - 1/4 cup
Dry ginger powder/Chukku-a generous pinch
Ghee - 1tsp
Rice flour -1tsp
Method
Finely grate the coconut,I blended this in mixi so that i get a fine shredded coconut.
Take a kadai add ghee & coconut,in medium low flame fry the coconut till slightly brown.
Mix the dry ginger powder & keep it aside
Dissolve the jaggery in water,filter it to remove any impurities.
Get back to the stove & boil the jaggery.
Take water in a small plate pour a drop of syrup into the water if you are able to form a ball then the consistency is right.Switch off the flame.
Add the coconut and mix this well.Transfer to a greased tray
Dust your hand with rice flour or grease it with ghee, while still hot try to roll them out into small tight balls.
Cool & store them in an air tight container.
Note:
a) Cardamom powder can we added for extra flavour
b) If you think its too sweet then add 3/4 cup jaggery.
c) Rolling the balls should be fast as it will dry fast.
d) Rolling in rice flour is to avoid sticking to each other.

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Pudalangai Kootu / Snake Gourd Kootu Recipe

Snake Gourd Kootu

Ingredients ground to a smooth paste

Urad dal -1 & 1/2 tsp
Jeera/Cumin-1tsp
Red chillies-2
Grated coconut-1tbsp
(Fry above ingredients except coconut in 1/4tsp of oil till light brown,cool and grind with coconut to a smooth paste)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Ingredients to be pressure cooked or in open pan till soft
Chopped snake gourd-1 medium

Salt to taste
Turmeric powder-1/4tsp
Channa dal-1/2 cup
Yellow moongh dal-a fistful
(Cook the above ingredients till soft)
Method
Slightly mash the cooked vegetable and dal.
Pour the ground ingredients to the cooked dal & give a boil
Heat oil in a pan temper it with above ingredient.
Pour it into the dal mixture,mix & serve it with hot rice.

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Neer Nellikai Recipe / Gooseberry Pickle Recipe / Amla Pickle

Neer Nellikai

Ingredients
Gooseberry - 15
( Wash & pat them dry.I made slits all around each gooseberry this step is optional.Here i have used the frozen amla)
Salt - 1 tbsp
Water - 3 cups or more to cover the gooseberry
Turmeric powder - 1/2 tsp
Ingredients dry roasted
Methi / Fenugreek Seeds - 1/2 tsp
Red chilly flakes - 1 tbsp
( If using dry red chillies then add 8 to 10 according to the hotness of the chilly )
Method
Dry roast above ingredients slightly.Cool & powder them to a semi coarse powder.Keep it aside.
Tempering
Sesame oil - 2 tsp
Mustard - 1 tsp
Hing - 1/2 tsp

Method
Take a sauce pan add salt,turmeric powder,gooseberry & water.
Boil this for 2 minutes & switch off the flame.
Today i have used frozen gooseberry so did not boil too much.When using fresh gooseberry boil it till its half cooked.For this recipe fresh gooseberry is better.
Now heat oil in a pan temper it with above mentioned ingredients.
Mix the tempering and the ground powder into the gooseberry liquid.
Mix well,cool and store it in a clean glass jar.
Store it in refrigerator.


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