All posts by prade

Vazhaipoo vadai – வாழைப்பூ வடை

Ingredients

  • Chana dal – 250g
  • Banana blossom – 1
  • Green chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Ginger – 1
  • Garlic cloves – 5 to 6
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2
  • Curry leaves – Few
  • Coriander leaves – Few
  • salt – Required
  • oil – Required
vazhaipoo-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Take banana blossom and peel the outer skin one by one, you can find a group of long yellow flowers
  2. Collect the flowers in a bowl and then again take out the skin one by one and collect all the flowers
  3. Repeat the process till it become tiny and hard to peel the skin then keep the tiny blossom aside
  4. Take a collected long flower, open the flower by rubbing at the top, you can a white colour match stick like pedal inside the flower
  5. Gently remove it from the root and save it in a another bowl, repeat the process for all collected flowers
  6. After that chop the flowers and also chop the kept tiny blossom and add it into a bowl
  7. Wash it once and add buttermilk and soak it for 5 minutes to avoid discoloration
  8. Drain the flowers and grind them without water and keep aside
  9. Chop the onion and green chillies, grate ginger and garlic and grind ginger and garlic well like paste, chop coriander leaves and keep them aside
  10. Wash chana dal and soak it for 2 hours in water then drain water
  11. Take a mixer, add fennel seeds, cumin seeds, ginger garlic paste and chana dal grind them without water
  12. Then add grinded banana flowers and grind them for 5 seconds
  13. Then transfer them into a bowl and then add onion, red chilli powder, green chillies, turmeric powder, curry leaves, coriander leaves
  14. Mix it well using your hand and allow them to marinate for 10 minutes
  15. Take lemon sized quantity of vada mixture and flatten it in your palm like a closed pearl shell
  16. Take a hard bottomed vessel, add 300 ml oil and heats up
  17. Now gently put prepared vada into the oil one by one
  18. Fry them it become crispy, golden brown then move these vadas into a napkin to avoid excess oil
  19. Now the crispy Vazhaipoo vadai is ready for serve

Onion vadai – வெங்காய வடை

Ingredients

  • Gram flour – 250g
  • Rice flour – 60g
  • Red Onions – 5
  • Green chillies – 3
  • Ginger – 1
  • Asafoetida – A pinch
  • Red chilli powder – 1/2
  • Pepper powder – 1 tsp
  • Curry leaves – Few
  • Coriander leaves – Few
  • Salt – Required
  • Oil – Required
onion-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Cut the onions lengthwise and green chillies, grind ginger well like paste, chop coriander leaves and keep them aside
  2. Take a bowl, add gram flour, pepper powder, red chilli powder, asafoetida and mix it well
  3. Then add red onions, green chillies, ginger paste, curry leaves, coriander leaves and salt and mix it well
  4. Add 350ml water and mix it well till it become fluffy batter consistency and keep aside
  5. Take a hard bottomed vessel, add 300 ml oil and heats up
  6. Make your hand wet or take palm sized banana leaf, take a lemon sized ball from the batter and make it flattered
  7. Now gently put prepared vada into the oil and do this repeatedly for 3 times till the vessel is full
  8. Fry them it become crispy, golden brown then move these vadas into a napkin to avoid excess oil
  9. Now the crispy Onion vadai is ready for serve

Moongdal Payasam – பாசி பருப்பு பாயாசம்

Ingredients

  • Moong dal – 250g
  • Milk – 400ml
  • Jaggery – 300g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Coconut – 1
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
moongdal-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Heat a pan and dry roast moong dal and wash dal and soak it for 2 hours then drain water and grind like a paste then grade coconut and keep aside
  2. Heat a bowl add 200ml water and add jaggery, dissolve like syrup and filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisens, cardamom for 2 minutes and keep aside
  4. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  5. Then add moongdal paste, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add jaggery and stir it well for 1 minute, if recipe is dried add 50ml milk and required jaggery in it and boil it for 2 minutes
  7. Then add coconut, ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  8. Finally transfer it into a bowl and garnish with saffron
  9. Now the healthy Moongdal payasam is ready for serve

Chanadal Payasam

Ingredients

  • Chanadal – 250g
  • Milk – 400ml
  • Jaggery – 250g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Coconut – 1
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
chanadal-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash chana dal and soak it for 5 hours then drain water then grade coconut and keep aside
  2. Heat a bowl add 200ml water and add jaggery, dissolve like syrup and filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes and keep aside
  4. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  5. Then add chanadal, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add jaggery and stir it well for 1 minute, if receipe is dried add 50ml milk and required jaggery in it and boil it for 2 minutes
  7. Then add coconut, ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  8. Finally transfer it into a bowl and garnish with saffron
  9. Now the tasty Chanadal payasam is ready for serve

Ulunthu vadai – உளுந்து வடை

Ingredients

  • Urad dal – 250g
  • Small onions – 10
  • Green chillies – 3
  • Asafoetida – A pinch
  • Peppercorns – 1 tsp
  • Ginger – 1
  • Curry leaves – Few
  • Coriander leaves – Few
  • salt – Required
  • oil – Required
ulunthu-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop the onion and green chillies, crush pepper, grind ginger well like paste, chop coriander leaves and keep them aside
  2. Wash Urad dal and soak it for 6 hours in water then drain water
  3. Add urad dal in grinder and grind them for 2 minutes
  4. Then add 20ml water and grind them for another 2 minutes
  5. Add water and grind them till it become smooth fluffy batter
  6. Transfer into a bowl then add salt and mix it well
  7. After that add ginger paste and peppercorns, asafoetida, green chillies, curry leaves, coriander leaves
  8. Mix them well till completely mixed with batter
  9. Take a hard bottomed vessel, add 300 ml oil and heats up
  10. Then take a small quantity of the batter on your palm or banana leaf and lightly flattern it like a circle
  11. Then use your thumb on the same hand and make a hole at the center
  12. Now gently put prepared vada into the oil and do another two more vadas like this and put in oil
  13. Fry them it become crispy, golden brown, then flip it and fry it for 2 minutes
  14. After move these vadas into a napkin to avoid excess oil
  15. Now the crispy Ulunthu vadai is ready for serve

Masala Vadai – மசால் வடை

Ingredients

  • Chana dal – 250g
  • Green chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Ginger – 1
  • Garlic cloves – 5 to 6
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2
  • Curry leaves – Few
  • Coriander leaves – Few
  • Salt – Required
  • Oil – Required
masala-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop the onion and green chillies, grate ginger and garlic and grind ginger and garlic well like paste, chop coriander leaves and keep them aside
  2. Wash chana dal and soak it for 2 hours in water then drain water
  3. Take a mixer, add fennel seeds, cumin seeds, ginger garlic paste and chana dal grind them without water
  4. Then transfer them into a bowl and then add onion, red chilli powder, green chillies, turmeric powder, curry leaves, coriander leaves
  5. Mix it well using your hand and allow them to marinate for 10 minutes
  6. Take lemon sized quantity of vada mixture and flatten it in your palm like a closed pearl shell
  7. Take a hard bottomed vessel, add 300 ml oil and heats up
  8. Now gently put prepared vada into the oil one by one
  9. Fry them it become crispy, golden brown then move these vadas into a napkin to avoid excess oil
  10. Now the crispy Masala vadai is ready for serve

Paneer Payasam – பன்னீர் பாயாசம்

Ingredients

  • Paneer – 125g
  • Milk – 600ml
  • Sugar – 65g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
paneer-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop paneer into tiny pieces and keep aside
  2. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes and keep aside
  3. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  4. Then add chopped paneer, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  5. Add sugar and stir it well for 1 minute, if recipe is dried add 50ml milk and required sugar in it and boil it for 2 minutes
  6. Then add ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  7. Now the tasty Paneer payasam is ready for serve

Badam Payasam – பாதம் பாயாசம்

Ingredients

  • Almonds – 220g
  • Milk – 600ml
  • Sugar – 65g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Saffron – A pinch
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
badam-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash almonds and soak it in water for 5 hours then remove the skin and grinned them like a smooth paste then keep aside
  2. Heat a pan with ghee, fry 20 cashewnuts, 10 raisins, cardamom for 2 minutes
  3. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  4. Then add chopped almonds, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  5. Then add sugar and stir it well for 1 minute, if the recipe is dried, add 50ml milk and required sugar in it then boil it for 2 minutes
  6. After that add ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  7. Finally transfer it into a bowl and garnish with saffron
  8. Now the tasty Almond payasam is ready for serve

Kambu Idli – கம்பு இட்லி

Ingredients

  • Pearl millet – 250g
  • Rice – 250g
  • White Urad dal – 125g
  • Fennel seeds – 50g
  • salt – Required
kambu-idli-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash Urad dal, rice, pearl millet, fennel seeds cleanly and soak them with enough water for 5-6 hours
  2. Drain water from rice, urad dal, pearl millet, fennel seeds and keep aside
  3. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
  4. Then add 20 ml water and grind them, again add 20ml water and grind them again
  5. Repeat the process till it become fluffy batter consistency
  6. Transfer the urad dal paste into a bowl and keep aside
  7. Then add the soaked rice into the grinder and grind it for 2 minutes
  8. Once rice is dry grinned, add 50ml water and grind them again
  9. After 2 minutes, add 50ml water and grind them again
  10. Repeat the process till the batter become fluffy
  11. After that add urad dal batter into the grinder and grind with rice batter again
  12. Grind the batter till it starts bubbling and save this batter into a vessel and keep aside
  13. Then add the soaked pearl millet into the grinder and grind it for 2 minutes
  14. Once millet is dry grinned, add 50ml water and grind them again
  15. After 2 minutes, add 50ml water and grind them again
  16. Repeat the process till the batter become fluffy
  17. After that add rice batter into the grinder and grind with millet batter again
  18. Grind the batter till it starts bubbling
  19. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
  20. Once fermentation process is over, the level of batter quantity will increase and this is proper stage for making idlis
  21. Mix the batter well after the fermentation process
  22. Take enough amount of batter into another bowl, add a pinch of water and salt
  23. Mix it well till the batter the become smooth
  24. Take idli steamer vessel add enough water and boils it for 5-10 minutes
  25. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
  26. Then pour one big ladle of batter in each idli molds and close the lid
  27. Allow them to cook for 8-10 minutes in high steam temperature
  28. After that open the lid, just inserting a knife or fork at the center of the idli
  29. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
  30. Carefully take the idli plate outside and transfer the idli into a hot box
  31. Now the nutritious Pearl millet idli is ready to server
  32. (Note)Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Idli Manchurian

Ingredients

  • Idlis (Leftover) – 8
  • Maida flour – 250g
  • Corn flour – 125g
  • Red Onion – 1
  • Green onions – 100g
  • Red capsicum – 1
  • Green capsicum – 1
  • Ginger – 1
  • Garlic cloves – 6
  • Red chilli powder – 1 tsp
  • Black pepper powder – 1 tsp
  • Red chilli sauce – Required
  • Tomato sauce/Tomato ketchup – Required
  • Soy sauce – Required
  • salt – Required
  • oil – Required
idli-manchurian-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Cut each idlies into 8 pieces and keep aside
  2. Finely chop onions, ginger, garlic cloves and grind them like a paste, chop capsicum and green onions and keep aside
  3. Take a bowl and add maida, corn flour, salt, red chilli powder, pepper powder and 1 tsp soy sauce and mix well
  4. Add little amount water and mix well till get a think batter consistency
  5. Take a hard bottomed vessel, add 300 ml oil and heats up
  6. Dip each idli pieces and coat them well in the maida batter then gently put into the oil one by one
  7. Fry them it become crispy, golden brown then move this pieces into a plate
  8. Take a pan, heat 4 tsp oil, once oil heats up add chopped onions
  9. Saute till onion become translucent then add ginger garlic paste
  10. Then add capsicum, and saute for a minute
  11. After that add 1 tsp tomato sauce, 1 tsp soya sauce and required salt
  12. Then saute it for 30 seconds then add deep fried idli pieces
  13. Mix it well for 1 minute then turnoff the flame
  14. Now the delicious Idli Manchurian is ready to serve

Semiya Payasam – சேமியா பாயாசம்

Ingredients

  • Vermicelli – 65g
  • Milk – 750ml
  • Sugar – 65g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
semiya-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Take a pan, fry vermicelli in low flame till it become golden brown and keep aside
  2. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes
  3. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  4. Then add vermicelli, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  5. Add sugar and stir it well for 1 minute, if recipe is dried add 50ml milk and required sugar in it and boil it for 2 minutes
  6. Then add ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  7. Now the tasty Semiya payasam is ready for serve

Aval Payasam – அவல் பாயாசம்

Ingredients

  • Poha – 125g
  • Milk – 600ml
  • Jaggery – 125g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
aval-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Take a pan, fry poha in low flame till it become golden brown and keep aside
  2. Dissolve jaggery in water, make like a syrup, filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes
  4. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  5. Then add poha, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add jaggery and stir it well for 1 minute, if recipe is dried add 50ml milk and required jaggery in it and boil it for 2 minutes
  7. Then add ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  8. Now the tasty Aval payasam is ready for serve