Mirchi Bhajiya

 

Mirchi Bhajiyas are fried fritters made by dipping big green chillies in spiced gram flour batter. These make crunchy delicious tea time snack.

RECIPE 

Serves : 2

INGREDIENTS 

METHOD 

Wash and wipe chillies. Slit along the length and remove the seeds.

Mix amchur powder and salt in a small dish.

Fill few pinches of amchur mixture in the slits.

Take a mixing bowl, add gram flour, salt, carom seeds, chilli powder, cumin powder, baking soda. Make a thick batter using water.

Dip chilli in batter. Heat oil in a kadai.

Heat oil for frying. Put the filled chillies when oil is meduim hot. 

Fry until evenly golden brown. Remove in dish using tongs.

Tips: Crushing ajwain between palms releases lots of flavour and aroma.

Checking chillies for spice level is recommended before trying this dish.

Fry in medium hot oil, the insides will remain undercooked if the flame is high.

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Chana Sundal

Sundals are prasadams prepared during Vinayak Chaturthi or other pujas, they are quick to prepare and make a healthy, protein rich brunch or snack. 

RECIPE

Serves: 5 persons 

Prep time: 8 hrs

Cook time: 20 minutes

Tools: Pressure cooker, Mixer grinder, kadai.

INGREDIENTS 

Cabuli chana 1/2 cup

Green chillies 3

Shredded coconut 1/4 cup

Curry leaves 5 no.

Urad dal 1 tsp

Mustard seeds 1 tsp

Hing 2 pinch

Salt to taste

Coriander leaves 2 tbsp

Oil 1 tsp

METHOD

Keep things ready

Grind coconut, greens chillies and curry leaves to a coarse mixture.

Heat oil in a pan and add mustard seeds let it splutter and add split black lentil.

Add boiled chickpeas

Now add salt and ground coconut mixture and mix. Cover and cook on low flame for few minutes.

Sundal is ready to be offered to our Dear Lord Ganesha, who is God of Wisdom and Knowledge.

Garnish with coriander leaves.

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Seppankizhangu Roast/ Taro root

Original South-Indian dry preparation of taro roots. Some even eat this in form of snacks. Rich in vitamin mineral and fiber, low in calories.

Authentic tamil side dish to be served with full course meal. This roast or dry curry can be made with different masalas, I am sharing my family favorite.

Vazhakkai Fry with curd recipe

Vazhakkai roast vegan recipe 

RECIPE 

Serves: 3 persons

Prep time: 15 minutes 

Cook time: 10 minutes

Tools: Kadai, strain, bowl.

INGREDIENTS 

Taro root 500 g

Tamarind paste

Oil 3 tbsp

Salt 1 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1 tsp

Hing 1 pinch

Curry leaves 5

Coriander leaves 1 tbsp

Water 1 ltr

METHOD 

1. Soak 2 inch piece tamarind in hot water, if you are out of pulp.

2. Wash taro root to remove any dirt.

3. Heat water in a kadai, add the taro root and boil until a knife inserted in the vegetable runs smoothly.

4. Strain taro root and peel the skin and place in a mixing bowl.

5. Squeeze out the pulp from the tamarind and discard the rind. 

6. Add salt, tamarind pulp, red chilli powder, turmeric, cumin powder and mix and leave to marinate for 10 minutes.

7. Heat a kadai with oil. Add cumin seeds, hing and curry leaves. Also add the marinated taro roots.

8. Roast on slow to medium flame for 10 minutes or until it gets crunchy outer crust.

9. Garnish with chopped coriander leaves and serve as a side to your meals.

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Vegan Unniyappam (Sweet Appams)

Happy Onam, a harvest festival celebrated over 10 days, marks the homecoming of the mythical King Mahabali. Considered one of the biggest festivals in the southern state of Kerala, it is marked with much gaiety.

A major highlight of the festival is the Onam Sadhya, a scrumptious, lavish meal served on a banana leaf.

Sharing one of the sweet snack served with the elaborate sadya,,, made it vegan for a friend by cooking it coconut oil, which gave a very nutty taste to the appams😋

♡ Vegan Unniyappam ♡

RECIPE

Yields: 30 small appams

Prep time: 120 minutes of soaking

Cook time: 15 minutes

Tools: Mixer grinder, Appam pan/frying pan

INGREDIENTS 

Raw rice 1/2 cup

Wheat flour 1 cups 

Jaggery crushed 3/4 cup

Banana 1/4 piece 

Fresh coconut 1/2 cup

Cardamom powder 1/4 tsp

Coconut 2-3 tbsp For shallow frying

Sesame seeds 1 tbsp

METHOD

1. Wash and soak rice in normal water for 1 1/2 to 2 hours. I've used the small cup to measure all ingredients.

2. Meanwhile break open a coconut and chop the fruit into small pieces. Chop or crush jaggery to small chunks. 

3. After 2 hours, strain rice and discard the water. 

4. Put rice in a mixer jar, along with banana, chopped coconut, cardamom powder, jaggery and grind to a semi smooth paste. (It will be a little like barik rava texture)

5. Transfer the paste to a bowl and add flour. Mix with a spoon don't use grinder for this. Add water to adjust thickness. Batter should be likebthick idli batter. 

6. Add sesame seeds and mix to combine.

6. Leave on counter for 5 minutes.

7. Until then, heat appam pan. Put 1/4 tsp oil in each cavity. 

8. On meduim heat, pour a 1 tablespoon of batter in each cavity and cook covered for 1 minute.

9. Using a skewer or toothpick turn the appams over. Let cook on other side as well.

10. Remove on a dish. Prasadam is ready.

Notes and Tips :

1. Overmixing with wheat flour will result in uncooked insides. So mix gently.

2. You can deep fry these like bhajiyas if you don't have appam pan.

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This dish has all that I love. My very yummy instant dosa No curd/yogurt. No need for any chutney or sambar dips or sides. It's a complete meal on its own.

Its a completely tweakable dish. These can make delicious savory glutenfree and vegan crepes

Make them more Wholesome by using oil u prefer

Instant Vegan Glutenfree Dosa

👀Must watched the video of the recipe its interesting: click the link below👇

🤫No music 👂birds chirping 🐦🐥in the background

1. Sorghum/jowar flour 1 cup.
2. Rice flour 1/2 cup.
3. Moong dal flour 2 tbsp.
4. Suji/semolina 2 tbsp.
5. Chilies chopped 3 nos.
6. Curry leaves chopped 1 sprig.
7. Coriander leaves chopped 2 tbsp.
8. Fresh ginger grated 1 inch.
9. Cumin seeds 2 tsp
10. Salt to taste.
11. Onion chopped 1/2
12. Oil 2-3 tbsp
13. Sugarfree Soya milk 1 glass
14. Water 1 glass
15. Leftover 1/2 onion for greasing tawa.

Take first 10 ingredients in a mixing bowl.

Add soya milk and water, mix everything well to make smooth liquidy batter.

Heat a dosa tawa. Add a drop of oil, spread it on tawa by placing the cut half onion on it.

Sprinkle chopped onion pieces. Pour dosa batter on the tawa to give round shape. Do not spread with spoon.

Drizzle a tsp of oil. Cover and cook for 30 seconds.

Gently remove with spatula and serve.

Notes and tips📝👇

1. Cooling the tawa is mandatory to get crispy dosa. 2. To get web patterned dosa, tawa should be hot and use hlthe watery part of the batter. 3. To get soft dosas use the thicker batter. 4. Vegetables like chopped tomatoes, capsicum or grated carrots can be used in place of onions.

Thakkali Chutney (Tomato Chutney)

Tomato or Thakkali chutney is tangy and lip smackingly tasty, that goes well as a side dish to Idli, Chutney, Dosas, uttapams and upma. Being a Tamilian at heart I like to make a variety of chutneys with vegatables and fruits, like Beetroot pachadi, Pumpkin Chutney and Kothamalli chutney (Coriander chutney). 

Kothamalli Chutney (Coriander Chutney)

Kothamalli Chutney is a South Indian recipe, with kothamalli or fresh coriander being the main component in the recipe. This green chutney is so versatile and goes well with most of the dishes, it can be served as a dip and goes amazing with crackers. I am so fond of this chutney that I use this for sandwich spread almost every time. 

Beetroot Pachadi/ Baby Food

Pachadi recipe is a South-Indian raita recipe just like in north indian cuisine. It is made by mixing chopped vegetables of choice with curd and with a hing tadka.

But South-Indian Pachadi can also be made without curd, like a jam or baby food, which can be sweet and tangy.

Instant Bread Idli Recipe

South-Indian steamed idli prepared with bread slices and idli rava.

To skip the cumbersome procedure of preparing traditonal Idlis, instant idli’s are prepared. One such idli variation is bread idli recipe. Instant bread idli’s are the simplest idli recipe of all instant idli recipe. Just add crumbled bread with idli rava and curd to form idli batter. Moreover, there is no fermentation step as baking soda is added to fasten the fermentation process. once the batter is ready, steam it in idli cooker to get soft and fluffy idlis.

Pumpkin Toghayal

This nutritious chutney is a South-Indian preparation which is enjoyed with plain steamed rice along with sambar, rasam or vattha kozambhu. In this recipe I am not only using the fleshy thready part of the vegetable, I am also sharing how to use the skin part of the pumpkin.

Vermicelli upma

Semiya upma is a South-Indian dish made with vermicelli. It is just a variation of the regular semolina Upma.

It is prepared, almost in the same way as your rava or semolina upma is made, with same tempering and fried vegetables and with very slight difference in the method of cooking.