Vadagam Chutney Recipe / Thalippu Vadagam Chutney / Vadavam Chutney- Easy Chutney Recipe

Vadagam Chutney

Ingredients
Vadagam/Vadavam - 1 tbsp heaped
( For vadagam recipe click HERE)
Coconut - 1/4 cup heaped
Red chillies - 3
Tamarind - a small piece
Salt to taste
Oil - 1 tsp
Method
Heat oil in a pan and fry the vadam till its light brown .
Now add the red chillies and tamarind fry for a minute.
Switch off the stove add coconut and salt.
Cool and grind to a smooth paste
Best served with Idli or Dosa

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Aval Egg Puttu / Poha Egg Puttu / A Quick Breakfast Recipe Egg Aval Puttu

Aval Egg Puttu

Ingredients

Egg - 2

Red Poha / Aval - 1 cup

( You can use any colour poha but thick variety is better. Rinse once in water and put it into a strainer to remove excess water)

Chopped onions - a handful

Chopped curry and curry leaves - few

Chopped green chilies - 2

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Pepper powder - 1/4 tsp

Oil - 1 tbsp

Mustard - 1/2 tsp

Poha Egg Puttu

Method

Heat oil in a pan temper it with mustard seeds.

Add onions,green chilies and few curry leaves sauté till onions slightly changes its color.

Add the turmeric powder,salt,red chilly powder and break the eggs into it, quickly scramble them.

Add the washed poha and in low flame mix till everything is well combined.

Lastly add pepper powder, coriander and curry leaves, mix.

Switch off the stove and serve hot.

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Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets

Malai Chum Chum

Ingredients to make Paneer/Indian cottage cheese (You will get 12 Malai Chum Chums )
Whole milk - 8 cups
White vinegar - 2 tbsp ( add if needed more)
( You can also add lemon juice or sour curd to curdle the milk)

Malai Chum Chum

Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly and hang it.
Leave it for 1 hours till the water is out from the paneer.

Malai Chum Chum

Now your homemade panner is ready to make chum chum.Place this paneer on a clean surface or on a plate,using your palm knead it for 15 minutes to a smooth soft dough.divide this in 12 balls and roll it into oval shape.
Ingredients for Syrup
White sugar - 2 cups
( Today i have used turbinado raw sugar so the syrup looks little brown)
Water - 6 cups
Cardamom powder - 1/8 tsp

Malai Chum Chum

Method
Dissolve the sugar in water add some cardamom powder and bring it to boil.
Lower the heat to medium high flame and slowly drop the oval shaped paneer rolls into the syrup.
Cover it with a lid and boil for 30 minutes ,do not mix the chum chums they may break as they are too soft to handle when hot.
Switch off the stove and let it cool.When serving slightly squeeze out the syrup from the chum chum and add it to the prepared malai.
Ingredients for the Malai / Milk mixture
Whole milk - 2 & 1/2 cups
Dry milk powder - 1/2 cup
Cardamom powder - a generous pinch
Sugar - 1 tbsp ( add if you want it more sweeter)

Malai Chum Chum

Method
Dissolve milk powder in 1/2 cup of milk,keep it aside.
Boil 2 cups of milk in a heavy bottom vessel and reduce,now add the diluted milk powder and reduce it to the consistency you need.Keep mixing to avoid burning.
Add the cardamom powder and sugar cook for a minute and switch off the stove.
Other ingredients
Powdered pistachio- 1 tbsp
Cherries for decoration
Rose essence few drops ( optional)

Malai Chum Chum

Assembling
Take a square glass tray pour the malai place the chum chum,sprinkle the powdered pistachios and place cherry on top.Keep it in refrigerator for 1 hour and serve them cold.

Malai Chum Chum

Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk.
f) For extra richness cream and condensed milk can be added to the milk.


You will get 12 Malai Chum Chums

Check out for Rasmai recipe HERE
Check out for Chum Chum recipe HERE
Check out of Instant Bread Rasmai recipe HERE
Check out for Rasgulla recipe HERE

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Chocolate Chai Recipe / Chocolate Tea Recipe - How to make Chocolate Tea

Chocolate Chai

Ingredients
Water - 1/4 cup
Whole milk - 3/4 cup
Sugar - 1 tsp
( add more if you want it sweet)
Tea powder - 1 tsp
Cocoa powder - 1 tsp
( Use any brand i have used Hershey's)
Cinnamon - a tiny piece
Cardamom - 1
Cloves -1

Method
Crush the spices and keep it aside.
Boil water in a pan add the crushed spices,tea powder and sugar boil for a minute.
Pour the milk and give a boil.Switch off the stove.
Add cocoa powder into a mug and filter the tea into the mug.
Mix it well and serve the chocolate tea hot.

Note:
a) For extra richness you can add cream on top and serve.
b) Instead of putting the cocoa powder into the mug you can add it to the boiled tea mix it and then filtered it into the mug.


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Cheesy Rice Paper Crisps / Cheesy Rice Paper Puffs / Cheesy Fried Rice Papers / Crispy Rice Puffs / Cheesy Rice Puffs

Cheesy Rice Paper Crisps

Ingredients

Rice paper wrappers - 6

( use a scissor to cut into 4 pieces, you can get it from any Asian store )

Oil to deep fry

Spice powder to sprinkle on top

Salt to taste

Red chilly powder - 1 tsp

Grated cheese - 1 tbsp

( I used dry parmesan cheese)

Garlic powder - 1/4 tsp

( mix all these ingredients in a bowl and keep it aside,This is a basic spice powder ,use your imagination to eat it in a more interesting way )

Method

Heat oil in a pan and deep fry each rice paper wrappers till they puff up.

Plate all the fried rice papers in a plate and sprinkle the spice powder generously on top.

Enjoy as a quick snack.

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Paneer Lababdar / Dhaba Style Paneer Lababdar - Paneer Recipes

Paneer Lababdar

Ingredients fried in oil and ground to a smooth paste

Chopped onion - 1 /2

Ripe tomatoes - 2 large

Chopped ginger - 1 tsp

Garlic - 4

Almonds - 10

Cashew nuts - 10

Melon seeds - 1 tsp

Oil - 3 tsp

( Heat oil in a pan fry all the above ingredients till raw smell has disappeared. Cool and grind to a smooth creamy mixture.)

Other ingredients

Paneer cubes - 1 & 1/2 cups

( Frying in butter till light brown on all sides is step is optional)

Cream - 1 tbsp for garnish

Crumbled panner - 2 tbsp for garnish

Butter - 1 tbsp

Oil - 1 tbsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Jeera powder - 1/2 tsp

Garam masala - 3/4 tsp

Crushed kastoori methi - 2 tsp

Salt to taste

Method

Heat butter and oil in a pan add the red chilly powder, coriander powder and jeera powder in low flame cook till raw smell has disappeared.

Pour the ground masala add salt and sauté for few minutes. Pour 1 cup of water lower the flame and cook till the gravy is slightly thick.

Add the paneer cubes and crushed kastoori methi and cook for few more minutes.

Switch off the stove granish with cream,crumbled paneer,mix and serve hot with Roti or Jeera rice.

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Maa Ladoo Recipe / Maaladoo Recipe / Maladu Recipe / Pottukadalai Ladoo / Roasted Gram Laddu / Porikadalai Urundai

Maa Ladoo / Pottukadalai Ladoo

Ingredients
Pottukadalai / Roasted gram dal-1 cup
(Slightly dry roast,do not burn them , cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-8
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee - 20
Melted warm ghee as required amount (approximately 1/4 cup )
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.

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Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala Khichdi

Masala Sabudana Khichdi

Ingredients

Sago/Sabudana/Tapioca large white 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 )

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1/8 tsp ( optional)

Cubed Potato - 1 medium size

Frozen peas - 1/8 cup

Dry roasted and powdered ground nuts - 1/2 cup

Chopped green chillies - 2

Chopped ginger - 1/4 tsp

Chopped tomato - 1 small

Lemon - 1 tbsp

Curry and coriander leaves - 1 tbsp

Oil - 3 tsp

Ghee - 1 tsp

Jeera/cumin - 3/4 tsp

Masala Sabudhana Khichdi

Method

Heat oil and ghee in a non stick pan add the potatoes,salt and turmeric powder,in low flame fry till cooked and colour is brown.

Add jeera,ginger and green chillies,red chilly powder,few curry leave,tomato and the peas,saute for few minutes.Cover it with a lid and in low flame cook till they are soft.

Add the sago and gently mix till well combined.Sprinkle the ground nut powder and toss .

Switch off the stove add lemon juice and mix.

Garnish with curry leaves and serve hot!

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Atta Ladoo / Wheat Flour Ladoo / Atta Ka Ladoo / Wheat Ladoo / Godhumai Maavu Ladoo

Atta Ladoo

Yields :  18 ladoos

Ingredients

Whole wheat flour / Atta - 2 cups

Ghee - 3/4 cup

( or add accordingly)

White sugar - 1 cup (powdered)

Palm sugar - 1 cup

Edible gum / Gond - 2 tbsp

(fried in 1 tsp ghee till they puff up, cool and grind to a fine powder)

Chopped cashew nuts and almonds  -15 each

(fried in ghee till light brown)

Cardamom powder - 1 tsp

Wheat Flour Ladoo

Method

Heat ghee in a pan add the wheat flour and in low flame fry till colour changes and raw smell has completely disappeared.

This step is very important so take time to fry them well.Taste the atta before switching off  the stove to check if it is well roasted, cool the atta completely.

Add both the sugars,cardamom powder, powdered edible gum and fried nuts into the atta,mix well.

Take small portion press and form into tight ladoos.

Enjoy!

Note:

a) Jaggery can also be used in this recipe.

b) Frying the atta is very important otherwise the ladoos will have a raw taste.

c) Any nuts of your choice can be added.

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Manathakkali Keerai Soup / Manathakkali Keerai Clear Soup / Black Nightshade Soup

Manathakkali Soup

Ingredients
Manathakkali keerai - 1/4 cup
Masoor dal or Thoor Dal - 1 tbsp heaped
Pepper - 1 tsp
Cumin/Jeera - 1/2 tsp
Somph/Fennel seeds - 1/4 tsp
Tomato - 1 small
Chopped onion - 1 tbsp
Garlic - 3
Ginger a small piece
Water - 3 cups
Salt to taste
Turmeric powder - a generous pinch
Tempering
Ghee - 1/4 tsp
Manathakali leaves chopped few
Method
Take a pressure cooker add all above ingredients and pressure cook till soft.
Cool the mixture mash or pulse once and then filter the soup.

Heat ghee in a pan and saute the manathakali leaves for a minute.
Add seasoning to the soup garnish with sauted leaves and serve them hot.

Note:

a) Manathakali leaves has a slight bitter taste so if its too strong for you then don't blend just filter add seasonings and drink.

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