Pudalangai Thokku Recipe / Snake Gourd Thokku Recipe - Simple Side Dish

Pudalangai Thokku

Ingredients for tempering

Oil - 1 & 1/2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves few

Other ingredients

Finely chopped snake gourd - 1 & 1/2 cups

Chopped onion - 1/4 cup

Chopped tomato - 1 large

Chopped garlic - 6

Chopped green chillies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/2 tsp

Chopped coriander leaves for garnish

Method

Heat oil and temper with above ingredients.

Add onion, garlic and green chillies till light brown then add the tomato and snake gourd and saute till tomatoes are mashed well.

Add the dry masala powders and fry for a minute, pour some water cover and cook till vegetable is cooked and oil separates the masala.

Switch off the stove garnish with coriander leaves. Best served as a side dish for rice or roti.

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Brown Sugar Kesari / Nattu Sarkarai Kesari / Kesari with Brown Sugar / Nattu Sakkarai Kesari - Easy Kesari Recipe

Brown Sugar Kesari

Ingredients

Rava /Sooji/Semolina - 1/2 cup

Water - 1 & 1/2 cups

Nattu sakkarai / Brown Sugar - 3/4 cup

( add more or less according to your taste)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Nattu Sakkarai Kesari

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.

Boil water and pour this into the rava. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the brown sugar and ghee and mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Dalgona Candy Recipe / Squid Game Dalgona Recipe / Korean Honeycomb Recipe / Korean Sugar Sponge Candy

Dalgona Candy

Ingredients

White sugar - 1 tbsp

Baking soda / Cooking soda - 3 pinches

( I added only 2 pinches)

Oil to grease the baking sheet and cookie cutter 

Squid game Dalgona Candy

Method

Grease the baking sheet and cookie cutter with oil and keep it ready.

Add sugar into a round deep ladle using a wooden chopstick keep mixing till they melt and changes to light honey colour syrup. Do not caramelize till dark they will turn bitter. Switch off the stove.

This syrup will be too hot so handle careful and avoid touching with your fingers.

Add the baking soda and mix quickly till they form foamy.

Pour it immediately on the greased baking sheet and insert a candy stick and gently press with a plate on top for a second and remove.

Press the cookie cutter in the middle to give a print , I used a metal bottle cap.

Do not cut it till the end. I used a small toothpick pricked and removed the edges to hold the shape (this step is optional)

Enjoy.

For Dalgona Coffe Recipe click HERE

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Jam Badam Wontons / Fried Sweet Wontons / Jam wontons / An Easy Sweet Recipe

Jam Wontons

Yeilds: 25 wontons

Ingredients

Vegetarian wonton wraps - 25
Oil to deep fry

Filling ingredients

Powdered almond/badam - 1/4 cup
Desiccated coconut powder1 tbsp heaped
Crushed cardamom -5
Mixed fruit jam - 3 tbsp
( use any jam flavor you like )
Dry milk powder - 1 cup
Milk - 3 tbsp
Ghee - 1 tsp

Method

Take a non stick pan add the jam, milk and milk powder in low flame keep cooking till it has thickened.

Now add the desiccated coconut and almond powder mix till everything is combined.

Add the cardamom powder and ghee mix it well till it leaves the sides of the pan.

Switch off the stove and cool the mixture.

Take a wonton wrap place 1/2 tsp of the filling in the middle, apply water to the sides of the wrap.

Bring the edges together and seal them well by pressing with your fingers or a fork.

Heat oil in a pan in medium high flame deep fry these wontons till crisp and brown on both sides.

Serve them warm.

Note;

a) Using these wonton wrap any kind of filling can be made ( sweet or spicy).

b) Sweetness was perfect for our family if you want it more sweet then add 1 or 2 tsps extra jam.
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Raw Banana Podimas / Vazhakkai Milagu Podimas / Valaikkai Milagu Poriyal / Raw Banana Pepper Fry

Vazhakkai Milagu Podimas 

Ingredients dry roasted and powdered

Black pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Coriander seeds - 1/2 tsp

Thur dal - 1 tsp

( Dry roast till colour changes,cool and grind to a semi coarse powder)

Other Ingredients

Raw banana / Vazhakkai - 1 large

( steam with the skin till cooked then peel off the skin and grate ,keep it aside)

Chopped onion - a handful

Slit green chilies - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Oil - 1 tbsp

Mustard seeds - 1 tsp

Method

Heat oil in a pan temper with mustard seeds.

Add chopped onions, curry leaves and green chilies sauté till color changes.

Add the steamed grated raw banana,salt and turmeric powder, gently mix till well combined.

Lastly add the ground spice powder and toss well.Switch off the store garnish with coriander leaves.

Best served as a side dish with rice.

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Nethili Karuvadu Chammanthi /Netholi Chammanthi / Dried Anchovies Chammanthi / Netholi Karivadu Chammanthi / Unakkameen Chammanthi / Dry Fish Chutney Powder / Dry Fish Chammanthi

Nethili Karuvadu Chammanthi

Ingredients

Dry Anchovies / Nethili karuvadu - 1 cup

( soak them in warm water for 10 minutes, this way they will soften and any sand will be removed from the fish, squeeze out and keep it aside)

Grated coconut - 1/2 cup

Small onions - 4 to 5

Curry leaves - one sprig

Tamarind a tiny piece

Salt to taste

Fried dry red chillies - 2

Red chilly powder - 1 & 1/2 tsp

( add more or less according to your spice level)

Coconut oil - 2 tbsp

Method

Take a mixi jar add all the above ingredients and pulse to a coarse mixture.

Heat coconut oil and add the ground mixture and in low flame fry till the mixture is dry, light brown and raw smell has disappeared.

Switch off the stove and mix the chutney with hot rice and enjoy.

Store it in fridge in a glass jar.

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Sambaram Recipe / Kerala Style Buttermilk / Kerala Style Spiced Buttermilk Recipe / Kerala Sambaram Recipe / Moru Vellam Recipe / Pacha Moru Recipe

Sambaram

Ingredients crushed to a coarse paste

Small onions - 3

Green chillies - 2

Coriander leaves chopped - 1 tbsp

Curry leaves - few

Ginger - 1 tsp

Salt to taste

Other ingredients

Thick sour curd - 2 cups

Water as needed to dilute

Method

Whisk the curd till smooth add water and the ground paste.

Mix well and rest for 10 minutes , do not filter and serve cold.

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Panchmel Dal Recipe / Rajasthani Panchratna Dal Recipe / Pancharangi Dal Recipe - Dal Recipes

Panchmel Dal

Tempering

Ghee - 3 tsp

Red chilly - 1

Jeera - 1/2 tsp

Hing - a generous pinch

Chopped garlic - 1

Red chilly powder - 1/4 tsp

( heat ghee in a pan and temper it above ingredients, pour the hot tempering into the dal and mix)

Ingredients pressure cooked till soft

Moongh dal - 1 tbsp

Channa dal - 1 tbsp

Thur dal - 1 tbsp

Urad dal with skin - 1 tbsp

Masoor dal - 1 tbsp

Salt to taste

Turmeric powder - 1/4 tsp

Water as needed to cook the dal

( Wash all the dals together and soak them for 30 minutes. Pressure cook along with salt and turmeric powder till soft)

Other ingredients

Chopped onion - 1/2

Chopped tomato - 1 big

Chopped coriander leaves for garnish

Ginger and Garlic paste - 1 tsp

Ghee - 1 tbsp

Oil - 1 tbsp

Black cardamom - 1, Bay leaf - 1 , Jeera - 1 tsp , Cloves - 3 , Red chilly - 1 ( whole spices)

Crushed kastoori methi - 1 tsp

Red chilly powder - 1/2 tsp

Coriander - powder - 1 tsp

Jeera powder - 3/4 tsp

Garam masala - 1/2 tsp

Method

Heat ghee and oil in a pan add the whole spices then add the onions anf fry till colour changes.

Add the ginger garlic paste and tomato fry till tomatoes are soft.

Add the dry masala powders , salt and kastoori methi, saute till raw smell as disappeared.

Pour the cooked dal and give a boil till thick and well combined, switch off the stove and add coriander leaves.

Pour the hot tempering on top of the dal mix and serve with rice or roti.

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Hariyali Fish / Hariyali FishTikka / Fish Hariyali Tikka Recipe / Fish Hariyali Tikka in Air Fryer - Air Fryer Recipes

Hariyali Fish

Ingredients ground to a thick paste

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice  - 1 tsp

Green chillies - 6

( grind above ingredients to a smooth thick paste)

Ingredients for marination

Tilapia fish fillets - 2

( cut into medium size pieces)

Salt to taste

Pepper powder - 1 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Black salt - 1/8 tsp

Garam masala - 3/4 tsp

Lemon juice - 1 tsp

Jeera powder - 1 tsp

Curd - 2 tbsp

Ginger and garlic paste - 1 tsp

Besan - 2 tsp

Oil - 1 tbsp

Hariyali Fish Tikka

Method

Take a wide plate add the ground paste , marination ingredients and the fish. Apply the whole masala to all sides of the fish pieces. Make sure they are well coated both sides. Rest them for 30 minutes.

Line an aluminum foil on the air fryer base plate and spray some oil arrange the fish pieces and roast at 350. deg till cooked. In between turn the fish and spray some oil and cook till light brown.

Serve with mint chutney!

Note:

Each air fryer is different so temperature and cooking time may vary.

You can also make this on a tawa.

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Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

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