Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

Rajma Pakoda

Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

Kidney Beans Pakoda

Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


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Independence day

India flag in food art

Krishna Jayanthi / Janmashtami

Krishna Jayanthi. food art on Krishna's footsteps

Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

Pudalangai Kola Urundai

Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

Snake Gourd Kola Urundai

Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


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Doddapatre Tambuli / Doddapathre Tambli /Sambara Balli Thambli / Karpooravalli Thayir Pachadi / Ajwain Leaf Pachadi

Doddapatre Tambuli

Ingredients
Doddapatre / Karpooravalli leaves - 6 leaves
Thick Curd - 1/4 cup
Whole black pepper - 1/4 tsp
Jeera / Cumin - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
Tempering
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1
Curry leaves few

Karpooravalli Pachadi

Method
Heat 1/2 tsp ghee add pepper,jeera,coconut and karpooravali leaves saute till the leaves shrink.
Cool add salt and grind to a smooth paste
Beat curd in a bowl add the ground paste add water if too thick.
Heat ghee in a pan temper with mustard,curry leaves and red chillies,pour it into the curd mixture and mix well.
Best served as a side dish for rice.


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Red Aval Payasam / Poha Kheer / Rice Flakes Payasam / Red Poha Payasam / Red Aval Kheer Recipe / Payasam Recipes

Aval Payasam

Ingredients
Thick Red Aval / Poha / Rice flakes - 1/2 cup
Jaggery - 1/2 cup
(dissolve in 1 cup of water and filter to remove impurities)
Milk - 3 cups
Ghee - 1 tbsp
Cashew nuts broken - 8
Raisins - 1 tsp
Grated coconut - 1 tsp heaped
Cardamom powder - 1/4 tsp
Saffron - a generous pinch

Aval Payasam

Method
Heat 2 tsp ghee in a pan add the aval and roast till colour changes.
Pour the milk and in low flame cook till aval is cooked.
Now add the diluted jaggery and mix well once everything is combined switch off the stove.
After jaggery is added do not boil as they may curdle.
Heat remaining ghee in a pan and fry cashew nuts and raisins till light brown,switch off the stove and add the coconut and mix.Pour it into the payasam.
Add cardamom powder,saffron and mix,serve hot or warm.

Poha Kheer

Note:
a) You can also use thick white aval instead of red aval.
b) Adding coconut is optional
c) Once jaggery is added do not boil the payasam may curdle.
d) Instead of jaggery you can add sugar.


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Fish Molee / Meen Moliee / Fish Molly / Fish Moli / Kerala Style Fish Molee

Fish Molee

Tempering
Cinnamon - a small piece
Cardamom - 1
Cloves - 1
Methi seeds - 1/8 tsp
Coconut oil - 1 & 1/2 tbsp
Other ingredients
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Pepper powder - 1/4 tsp
Maida - 1/2 tsp (optional)
Sliced onion - a handful
Sliced tomato - 1
Slit green chillies - 5
Sliced garlic - 4
Ginger cut into strips - 2 tsp
Curry and Coriander leaves - few
Ingredients for marinating the fish
Fish pieces - 8 pieces
( Any fish with bone is usually used,today i have used tilapia fillets cut into small pieces)
Red chilly powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Lemon juice - 1 tsp
( Mix all the ingredients together,apply on all sides of the fish,rest it for 10 minutes)

Meen Molee

Method
Heat oil in a pan add few curry leaves and the marinated fish,in low flame shallow fry till all sides are cooked and light brown.Remove to a plate.
In the same oil temper it with cardamom,cloves,cinnamon and methi seeds.
Next add the onion,ginger,garlic,green chillies,few curry leaves and saute till onions are translucent.
Add pepper powder,salt,coriander powder,turmeric powder and maida mix till raw smell has disappeared.Pour the thin coconut milk and add the sliced tomatoes,mix and cover with a lid and cook till slightly thick.
Add the fried fish gently mix and pour the thick coconut milk mix well and switch off the stove when its nice hot.Do not boil once the thick coconut milk is added.
Garnish with curry and coriander leaves,best serve with hot plain rice.


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Dal Bukhara / Restaurant Style Dal Bukhara / Bukhara Style Dal

Dal Bukhara 

Tempering
Ghee - 2 tbsp
Jeera - 3/4 tsp
Hing - 1/4 tsp
Ingredients to pressure cook
Black urad dal with skin - 1/2 cup
(wash and soak dal for overnight)
Water - 3 cups
Grated ginger - 1 tsp
Chopped green chillies - 4
Bay leaf - 1
( Pressure cook till soft,mash the dal slightly and keep it aside)
Other ingredients
Ripe tomatoes - 2
(puree the tomatoes)
Ginger and Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1/4 tsp
Butter - 1 tbsp

Restaurant Style Dal bukhara

Method
Heat ghee in a pan temper it with jeera and hing,next add the ginger garlic paste and saute till raw smell has disappeared.
Add the dry spice powders and saute for a minute,pour the tomato puree and cook till oil has separated the masala.
Add salt,cooked and mashed dal pour water as needed, in low flame cook the dal till they thicken.
Lastly add butter and crushed kasturi methi,mix and enjoy with Roti or Rice.

Note;
Adding cream to this dish is optional.

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Atta Biscuit / Easy Atta Biscuit / Eggless Wheat Biscuit / Wheat Biscuits Recipe

Atta Biscuit

Ingredients
Wheat flour / Atta - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt a pinch
Vanilla essence - 2 tsp

Wheat Biscuit

Eggless Wheat Biscuit

Method
Take a bowl add the butter and cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt,baking powder,baking soda and flour gently mix to form a soft dough.
Roll it to a log and wrap it with a plastic wrap.Keep it in freezer for 15 minutes.
Remove from freezer and cut the biscuit to the thickness you want.Prick it up with a fork to give a pattern.Place these on a baking tray lined with a parchment paper.
Do not place them too close,they will expand while baking.
Bake these cookies at 350.F for 15 minutes till they starts to turn light brown.Remove from the tray and cool it on a wire rack.
Cool completely and store it in a jar.

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Pasta Upma / Vegetables Pasta / Pasta Vegetable Upma / Mixed Vegetable Paste Upma / Paste Upuma / Kids Lunch Box Recipes

Pasta Upma

Ingredients
Pasta - 2 cup use any variety
( cook according to the pack and keep it aside )
Salt-to taste
Chopped vegetables together - 1 cup
( I used peas,carrot,beans and coloured capsicum )
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped green chillies - 4
Chopped ginger-1/2 tsp
Tempering
Oil - 3 tsp
Mustard-1tsp
Urad dal & channa dal - each 1/2tsp

Pasta Vegetable Upma

Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chilies fry till light brown.
Add the vegetables & saute till vegetables are cooked.
Lower the flame add the cooked pasta and salt as needed,gently mix till everything is well combined.
Lastly garnish with coriander leave and serve.


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