RADISH PAKODA / PAKORA

 I learnt this recipe from a T.V show. I winced,on hearing the name of this dish. I have prepared curry,sambar,paratha with radish. But could  never imagine radish in a crispy,deep fried snack. When I followed the recipe to the T,it turned out flavorsome. 

INGREDIENTS

RADISH- 200 GRAMS

ONION- 2 NOS ( MEDIUM SIZED)

 

GRAM FLOUR- 1 CUP

 

RICE FLOUR- 1/2 CUP

RED CHILLI POWDER- 1 TSP

GARAM MASALA POWDER- 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

CUMIN SEEDS- 1 TSP

 

ASAFOETIDA- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES CHOPPED

CURRY LEAVES- 1 SPRIG

 

METHOD

 

Wash ,peel and grate radish. Squeeze out the water from the gratings thoroughly. Else,the pakodas will turn soggy.

 

Now  transfer the gratings to a wide bowl. Add the flours and all the other ingredients.

Moisture content in the onions and radish is enough for binding.If required,sprinkle water and mix it.

Heat oil in a pan . When it is hot enough,gently pinch out small portion from the batter and drop it gently in the hot oil.

Fry the pakodas and both the sides till it turns golden brown in colour.

NOTE-  Mixing  batter and heating oil should be done simultaneously. When you allow the batter to rest for longer time,you will miss out on the crispy,crunch texture.

RAGI FLOUR ADAI ( FINGER MILLET SAVORY PAN CAKE)

 Finger millet /Ragi is called "Wonder grain" , owing to its immense health benefits. This nutritious millet is used in many different ways. I always try to make maximum use of it in dishes like upma,ragi mudde,adai, dosa,mor kali and chapati. In this recipe,I have elucidated the method for preparing savory adai. Even sweet variant can be prepared by incorporating jaggery,coconut and cardamom with ragi flour. 

INGREDIENTS

FINGER MILLET/  RAGI FLOUR-  2 CUPS

WATER-  1 CUP

ONION- 2 NOS

CARROT- 1

MINT LEAVES- 1/4 CUP

CORIANDER LEAVES CHOPPED

CURRY LEAVES-1 SPRIG

GINGER- 1/2 INCH

GREEN CHILLIES- 3 NOS

CUMIN SEEDS- 1 TSP

OIL- 4 TSP

 

SALT TO TASTE

 

ASAFOETIDA- 1/2 TSP

 

METHOD

 

 

Chop onion,grate carrot and keep it aside. Grind ginger piece and green chillies to fine piece using little water.

 

Heat oil in a pan and add cumin seeds. When it starts to splutter,add onions ,asafoetida,salt and saute till onions turn translucent.

 

Add grated carrot ,ginger green chilli paste and saute for few seconds. Add mint leaves,curry leaves and chopped coriander leaves .

 

Add ragi flour over the sauteed ingredients and pour the boiling water and keep stirring in mild heat till the flour thickens . Switch off the stove and allow the ingredients to cool.

 

On cooling,take out  the boiled ragi flour and divide into balls of equal size.

Apply oil on the skillet and heat it. Flatten the balls on a greased plastic cover.

Slowly transfer the flattened adais to the hot skillet. Drizzle oil on the sides and over the surface and cook till the adais turn crisp.

CARROT, GINGER SOUP

 This healthy soup can be prepared in a jiffy. Carrot is a good source of potassium,vitamin K1,fiber.It controls cholesterol. and good for heart and eye sight. Ginger is an amazing rhizome used in relieving nausea and stomach related ailments.Ginger boosts immune system as well.

 

 

INGREDIENTS

 

CARROTS-  5 NOS

 

GINGER CHOPPED- 2 TSP

 

ONIONS -  1 NO

BUTTER- 5 TSP

MINT LEAVES- 5

SALT TO TASTE

PEPPER POWDER- 1 TSP

METHOD

Heat a pressure cooker and add butter. Add chopped ginger,carrot,onions,salt and saute for few minutes.

Add water over the sauteed ingredients.mint leaves and close the lid and cook for four whistles and switch off. Allow the ingredients to cool.

Filter the boiled ingredients and grind to thick paste using little water. Retain the boiled water.

Take a pan and transfer the ground paste and add the retained water and boil .

 

While boiling,add pepper powder and simmer in mild heat and switch off.

Garnish with fresh cream and serve.

 

 

 

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PEAS PULAO

This pulao is mainly prepared using either basmati or jasmine rice. But I tried it with seeraga samba rice,an indigenous,aromatic rice cultivated in South India.

INGREDIENTS

SEERAGA SAMBA RICE- 2 CUPS

WATER-  4 CUPS

FRESH GREEN PEAS- 1 CUP

ONIONS- 2 NOS

GEEN CHILLIES- 3 NOS

GINGER GARLIC PASTE-  1 TSP

 

MINT LEAVES- 1/2 CUP

SALT TO TASTE

OIL-  5 TSP

GHEE- 5 TSP

 

CUMIN SEEDS- 1 TSP

STAR ANISE- 1

CINNAMON- 2 NOS

CLOVES- 3 NOS

BAY LEAF- 1 NO

 

CARDAMOM- 3 NOS 

 

METHOD

Wash and soak the rice in four cups of water for 45 minutes.

Heat a pressure cooker  and add oil,ghee,bay leaf,cloves,star anise,cardamom and cinnamon.

Add chopped onion,slit green chillies and saute till it turns translucent. Add ginger garlic paste and saute till the raw smell goes off.

Now add in the mint leaves,green peas and saute for few minutes.

 

Transfer the soaked rice to the pressure cooker. Add salt and close the lid and cook for two whistles.

UPMA CUTLET ( LEFT-OVER DELICACY)

 Are you tired of eating reheated leftovers? .You can try this recipe wherein left over vermicelli upma is transformed to a tasty cutlet. Even semolina upma can be productively used in preparing this delicious dish.Prior to preparing,take out the upma from the refrigerator and keep it at the room temperature for thirty minutes.

 

 

INGREDIENTS 

VERMICELLI UPMA-  2 CUPS

GRAM FLOUR- 2 TBSP

CORN FLOUR-  1 TBSP

 

GARAM MASALA- 1 TSP

 

CHILLI POWDER- 1/2 TSP

 

SALT TO TASTE

 

OIL-  1 TBSP

 

 

 

METHOD

 

Take out the upma from the refrigerator and keep it at the room temperature for thirty minutes.

Heat a pan add oil. Mix corn flour,gram flour,salt,chilli powder and garam masala powder to a thick batter and keep it aside.

While adding salt,take care as the upma contains salt.

For best result,always use non stick cookware as the batter will stick to the bottom and thereby hinder the cooking process.

Transfer the upma to the pan with hot oil. Keep mixing in mild heat.

Now pour the batter over the upma and keep stiriing till the batter blends with the upma.

Allow the contents to cool. On cooling,take out the upma and flatten it on palm or plastic cover and transfer the same to a greased skillet.

Pour  oil on and heat till it turns golden brown on both the sides.

 

 

 

 

 

 

PACHA MOCHAI KARA KUZHAMBU

 Mochai translates to Lima beans/ Field beans in Tamil and Pachai is Tamil word for fresh/ raw. Though I have prepared kara kuzhambu involving different veggies, this kuzhambu is my all time favourite. The flavour of this bean is unique. Hence while boiling the beans, I always  retain the water and utilize it in preparing this dish. Both dried and fresh variant of this bean can be used. This legume is seasonal. Thus during the season,youu get this fresh beans in abundance. This kuzhambu goes well with plain rice,idli,idiyappam.

INGREDIENTS

FRESH FIELD BEANS-  1 1/2 CUPS

ONIONS- 2 NOS

TOMATOES- 2 NOS

GARLIC CLOVES- 8 NOS

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 1/2 TSPS

 

TAMARIND-  LEMON SIZE 

 

INGREDIENTS FOR GRINDING

 

COCONUT GRATINGS-  2 TBSP

 

CINNAMON- 1 PIECE

 

CUMIN SEEDS- 3/4 TSP

 

FENNEL SEEDS- 3/4 TSP

 

TOMATO- 1 NO 

 

FOR SEASONING

 

SESAME  OIL- 1 TBSP

FENUGREEK - 1 TSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA-  1/2 TSP

 

METHOD

 

Steam cook field beans for three whistles using little water and keep it aside.

 

Soak tamarind in warm water and extract syrup.

In a pan add oil and all the ingredients cited in the column ' for seasoning' . Over this add chopped onions,chopped garlic cloves and salt.

Fry till the onions turn translucent. Add curry leaves,chopped tomatoes and fry till the tomatoes turn mushy.

Add chilli powder,turmeric powder and coriander powder and fry for few minutes.

 

Pour tamarind syrup,steamed field beans and boil till the raw smell goes off.

 

Now add the coconut paste and boil till the kozhambu thickens.

 

Serve with plain rice. 

 

SPICY POTATO GRAVY

 

INGREDIENTS

 

 STEAMED POTATOES-  300 GRAMS

 

GREEN PEAS- 1/4 CUP

ONION- 2 NOS

TOMATOES- 2 NOS

CHILLI POWDER- 3/4 TSP

TURMERIC POWDER-  1/4 TSP

GARAM MASALA POWDER- 1/2 TSP

CORIANDER CHOPPED- FOR GARNISHING

SALT TO TASTE

OIL-  1 TBSP

BAY LEAF- 1 

CUMIN SEEDS- 1 TSP

 

INGREDIENTS TO GRIND

 

 

MINT LEAVES- 1/4 CUP

 

GREEN CHILLIES- 2 NOS

 

GARLIC CLOVES- 3 NOS

 

 

 

METHOD

 

Grind the ingredients cited under the column 'to grind' to fine paste using very little water and keep it aside.

In a pan heat oil and add bay leaf,cumin seeds,chopped onions,salt and fry well. Add salt,green peas and saute till onions turn translucent.

Add the ground paste,chilli powder,turmeric powder and fry well till the raw smell goes off.

Add chopped tomatoes and fry till tomatoes turn mushy.

Now add little water over the sauteed ingredients and boil. Add steamed,chopped potatoes and boil for few minutes after adding garam masala powder.

Switch off and garnish with chopped coriander leaves.

 

 

 

 

 

 

TOOR DAL UPMA

 

 

INGREDIENTS

 

RAW RICE- 1 CUP

 

TOOR DAL / PIGEON PEA- 1/2 CUP

 

ONIONS- 2 NOS

 

COCONUT GRATINGS- 1 1/2 TBSP

 

WATER- 1 1/2 CUPS

 

OIL-  1 TBSP

 

MUSTARD- 1 TSP

 

SPLIT URAD DAL- 1 TSP

 

CUMIN SEEDS- 1 TSP

 

CHILLI POWDER- 1TSP

 

SALT TO TASTE

 

GREEN CHILLIES- 2 NOS

 

CURRY LEAVES- 1 SPRIG

 

 

 

METHOD

 

Transfer raw rice and toor dal to a mixer jar and pound to rava consistency and keep it aside.

 

In a pan heat oil and add mustard. When it starts to splutter,add urad dal and cumin seeds. Now add chopped onions,green chillies,curry leaves,chilli powder and fry for few minutes.

 

Now pour water over the sauteed ingredients. Add salt.

Boil water. Add pound mixture slowly and keep stirring. Add the coconut gratings.

Keep stirring in mild heat till the mixture reaches crumble consistency.

 

 

  

BROCCOLI , POTATO CURRY

 

INGREDIENTS

 

BROCCOLI FLORETS- 2 CUPS

 

POTATO CHOPPED-   1/2 CUP

 

GREEN PEAS-  2 TBSP

SALT TO TASTE

 

CHILLI POWDER-  3/4 TSP

TURMERIC POWDER- 1/4 TSP

BLACK PEEPER POWDER- 1 TSP

ROASTED CUMIN POWDER- 1/4 TSP

CORIANDER POWDER-  1 1/2 TSP

GINGER GRATED- 1 TSP

GARLIC MINCED - 1 TSP

 

OIL-  1 TBSP

 

 

 

METHOD

 

Wash and par boil broccoli florets and drain it. Steam cook and chop potatoes and keep it aside.

 

In a pan heat oil and add minced garlic cloves,grated ginger and fry well. Add chopped onions,salt,broccoli florets,green peas and fry well.

 

Now add in the steamed chopped potatoes. Add all the spice powders  and fry well till the veggies get coated.

 

Switch off and garnish with chopped coriander leaves and serve.