Prawn Vadai / Eral Vadai / Shrimp Patty

Prawn Vadai

Ingredients
Prawns - 30 medium size
( cleaned and washed)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Powdered fennel/Somph - 1/4 tsp
Powdered poppy seeds - 1/2 tsp
Powdered pottukadalai/roasted gram dal - 1/3 cup
Chopped onion - a handful
Chopped mint and coriander leaves - a handful
Ginger/Garlic paste - 1 tsp
Chopped or crushed Green chillies -2
Oil to deep fry
Method
Marinate the prawns with chilly,coriander,turmeric powders,garam masala and salt for 10 minutes.
Grind to a coarse paste,do not add water while grinding,transfer to a bowl.
Now add all the other ingredients and mix it well.If your mixture is watery add some more pottukadalai powder to get the right consistency.
Wet your fingers with water take small portion flatten it.
Heat oil in a pan slowly drop the patty into the oil .
Deep fry in medium low flame till cooked and golden brown colour on all sides.
Remove it on a kitchen paper and serve with hot with any dip you like.
Note:
a) I have used roasted gram dal for binding you can also use corn flour or ground channa dal paste.
b) Do not add water while grinding.

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Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Vazhai Poo Chutney /Banana Blossom Chutney / Vazhlai Poo Thogayal / Vazhlaipoo Thogayal

Vazhaipoo Thogayal

Ingredients
Vazhaipoo/ Banana Blossom chopped - 1& 1/2 cups
Salt to taste
Urad dal - 2 tsp
Channa dal - 1 tsp
Sesame seeds - 1 tsp
Red chillies - 4
Curry leaves few
Tamarind - a small piece
Grated coconut - 2 tsp
Hing - 1/8 tsp
Oil - 1 tsp
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Method
Heat oil in a pan add urad dal,channa dal,sesame seeds,hing and red chillies.fry till its light brown.
Add the banana blossom and few curry leaves saute till raw smell has disappeared.Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Heat oil and temper it with mustard seeds and curry leaves,pour the hot tempering into the thogayal/chutney and mix it well.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Garlic Soup Recipe / Roasted Garlic Soup Recipe - Healthy Soup Recipes

Garlic Soup

Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp

Garlic soup

Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of  the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.


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How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes

Pani Varagu Arisi

Ingredients
Pani varagu arisi / Proso millet - 1/2 cup
Water - 1 & 1/4 cups

Method
Heat a pressure cooker add the proso millet and dry roast till its just hot.
Do not fry till it changes colour.
Pour water and pressure cook till done,cool and open the cooker lid.
Using a fork fluff up the rice and enjoy with any gravy of your choice!

Note:
a) If you are cooking it on a stove top method then add an extra 1/4 cup of water and cook it in very low flame till cooked.
b) If you want it too soft then add extra water as needed.


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Birinji Recipe / Brinji Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani

Coconut Milk Rice

Ingredients
Basmati rice -2 cups
( wash and soak the rice in some water for 10 minutes)
Salt to taste
Onion sliced-1
Tomato chopped -1
Garlic sliced - 6
Slit Green chillies - 4
Mint leaves - a handful
Semi thick coconut milk -1 cup
Water - 2 & 1/2 cups
Tempering
Oil - 6 tsp
Ghee - 1tsp
Cashew nuts -8
Bay leaf -2
Cloves - 4
Cardamom - 1
Cinnamon - 1 stick
Fennel seeds - 1tsp
Kalpasi - a small piece.
Star anise - 1 small

Thengai Paal Sadam

Method
Heat oil and ghee in a pan add all the spices and saute.
Now add the sliced onion,green chillies and garlic saute till onions are translucent.
Add the mint leaves and tomato saute for few minutes,pour the water,coconut milk and salt.
Once the water boils reduce flame and add the soaked rice ( discard the soaked rice water ),Cover it with a lid and cook till the rice is done.Lastly add some mint leaves and mix gently.
Best served with some spicy curry.

Note:
Today iam making with 1 & 1/2 cups rice so the video/ picture measurements may be a slight different.


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Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast

Rava Dosa

Ingredients
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa

Rava Dosa

Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.


Rava Dosa using Idli Batter

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Rava Dosa With Idli Batter

Ingredients

Rava / Semolina - 4 tbsp 
( do not roast the rava)
Idli batter - 1 tbsp
Salt to taste
Crushed pepper - 1/2 tsp
Cumin seeds/Jeera - 1/2 tsp
Chopped onion - 1 tbsp
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry  leaves - few
Water - as needed 
Oil as needed to cook the dosa

Method

Mix above ingredients together,rest for 20 minutes and make the same way as regular Rava dosa.

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Cauliflower Lemon Rice / Lemon Cauliflower Rice

Cauliflower Lemon Rice

Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - together 1 tsp
Mor milagai or red chillies - 2
Peanuts - 2 tsp
Hing - 1/8 tsp
Curry leaves few
Other ingredients
Cooked cauliflower rice - 1 cup
( boil cauliflower florets in hot water for a minute,strain it out and let it cool.Pulse or grate the cooked cauliflower,they should resemble like coarse bread crumbs.Do not grind it to a paste,your cauliflower rice is ready to use)
Salt to taste
Turmeric powder - 1/8 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)

How to make cauliflower rice

Method
Heat oil in a pan temper it with above ingredients.
Add the lemon juice and salt immediately switch off the stove.
Now add the cauliflower rice and gently mix till everything is well combined.
Ready to serve with papad and pickle.

Cauliflower Curd Rice : Click HERE


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Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer

Corn Cheese Balls

Yields: 20 balls
Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry

Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,

Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).


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Cauliflower Curd Rice / How To Make Cauliflower Curd Rice

Cauliflower Curd Rice

Ingredients
Cauliflower florets - 6 to 7 medium size
Salt to taste
Beaten curd as needed ( around 2 cups)
Chopped ginger - 1/8 tsp
Coriander leaves for garnish
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Hing a generous pinch
Chopped green chillies - 1
Chopped curry leaves few

Method
Boil water in a pan add the washed cauliflower florets and give a nice boil ( may be for a minute) and switch off the stove.
Strain out the water and let it cool.
Add these to a chopper or food processor and finely grate,do not over grind and make it a paste.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the cauliflower rice,add salt,chopped ginger,chopped coriander leaves and the curd.Mix till everything is well combined.
Enjoy this Cauliflower Curd Rice with pickle!


Cauliflower Lemon Rice - Click HERE

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Puli Pongal / Tamarind Pongal / Tangy Pongal

Puli Pongal

Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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