UPPU KOZHUKATTAI RECIPE | VINAYAGAR CHATURTHI RECIPES

Last week when i was making Paruppu usili for lunch a sudden thought flashed, how it will be if i stuff the paruppu usili minus vegetable inside a kozhukattai as poornam. I just tried with 2 tblsp of steamed dal mixture which we use for paruppu usili to make 6-7 uppu kozhakattai. They turned out fantastic and was a super duper hit at home too.  I am not going to explain the detailed step of how to make paruppu usili here.

INGREDIENTS: FOR 6 KOZHUKATTAIS

PARUPPU USILI POORNAM	2 TBLSP
RICE FLOUR | IDIYAPPAM FLOUR	1/3 CUP
SESAME OIL	1-2 TSP
WATER	AS NEEDED

METHOD:

• After steaming  the grind dal which we soaked for  usili, allow that to cool and grind it in a mixer. In a pan add oil and throw in few mustard seeds and curry leaves and saute the poornam for a minute.

• Poornam is ready. Take a lemon sized of outer dough
• With  your fingers make a cup put of this and place little poornam inside this and carefully seal this as how we seal the uppu ulundu kozhukattai.

• Repeat this for the rest of the poornam and dough. Steam this ina greased idli maker for 8- 10 minutes.

• Soft uppu kozhukattais are ready for neivedhyam. At our house we don’t offer uppu kozhukattais for neivedhyam. We make only modakams for neivedhyam.

       

Technorati Tags: uppu kozhukattai,savory kozhukattai,kozhakattai recipes,kozhakatttai with paruppu usili poornam,vinayagar chaturthi recipes,ganesha chaturthi recipes,pillayar chaturthi recipes,tamil brahmin recipes,jeyashris kitchen kozhukattai recipes

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HAKKA NOODLES USING SPAGHETTI | VEG NOODLES RECIPE

Hakka  noodles is a  must one in kids lunch box at least weekly once or sometimes i make this for dinner too. Previously i used to make with plain hakka noodles available in supermarkets, but after trying this veg noodles with Spaghetti i am hooked to this and now a days i making this hakka noodles with spaghetti only. Try this hakka noodles using spaghetti by following the simple recipe which i am sharing today.

INGREDIENTS SERVES 2-3

SPAGHETTI	A SMALL BUNCH
ONION	1
GARLIC	4-5 PODS
GREEN CHILLI	1-2
SOY SAUCE	1 TSP
TOMATO KETCHUP	1/2 TSP
SUGAR	1/4 TSP
CARROT	1/2
CABBAGE (SHREDDED)	3-4 TBLSP
CAPSICUM	1/4
OLIVE OIL |  SUNFLOWER OIL	1-2 TBLSP
SALT	AS NEEDED
WHITE PEPPER	TO TASTE(OPTIONAL)
SPRING ONIONS	FEW (TO GARNISH)

 

METHOD:

• Cook the spaghetti by adding 7-8 cups of water in a large pan. Add salt and few drops of oil while cooking. Once done drain the excess water and wash the spaghetti in cold water. Immerse this cooked spaghetti in normal cold water till you make the vegetable mix. This will keep this pasta moisture and avoid drying.
• Chop the garlic and onion very finely.
• Slit the green chilli.
• Finley cut the carrots into thin and capsicum too lengthwise.

• In a pan, add oil and when it is hot add the slit green chilli. Switch off the flame and after 2 minutes take out the green chilli and discard this.The green chilli flavor will get infused in the oil.
• Now heat the pan and add the sugar and when it starts slight brown add the garlic and chopped onions. Saute for a few minutes on a high flame by constantly stirring it without burning.

• Now add the veggies (carrot and cabbage) and saute for few minutes. Let this be crunchy. Add soya sauce and tomato ketchup. Add little salt as the sauce has salt in it.

• Now add the capsicum and saute for few seconds and drain the water from the cooked spaghetti and add this to the veggie mix.
• Mix this evenly to get the veggie spice mix to get blend with the spaghetti.

• Add white pepper to this if you want before mixing.
• Garnish with spring onions.             NOTE:
• I added 2 green chilli and found it bit spicy.
• I didn’t add tomato ketchup while making this but i added the next time and it gave a nice flavor.

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RAVA UPPU SEEDAI RECIPE | GOKULASHTAMI RECIPES

Gokulashtami is always special to my mother i law as she always tells me to make as many items as possible to offer Neivedhyam for Lord Krishna. Two years back when i was talking to her she told that she made Rava uppu seedai for Krishna jayanthi and she learnt the recipe from her friend. At that time i didn’t remember asking her the recipe but last week suddenly i remembered that conversation while talking to her and asked her for the recipe. She couldn’t give exact measurements but i was bit worried whether the seedai will burst as rava is bit coarse in texture. But she told me to try in small quantity but she told the rava uppu seedais didn’t burst. Later after 2 days, while talking to my relative here, she was mentioning her mom will make rava seedais and to my luck she is now in Singapore now to visit her. So mami instructed me properly the recipe of Rava uppu seedai and following her recipe i made it correct.These Rava seedais turned out crispy too. Thanks to your mom Chitra.

INGREDIENTS

RAVA | SOOJI	1/2 CUP
POTTUKADALAI |CHUTNEY DAL|ROASTED GRAM	1 TSP
COOCNUT (SCRAPPED)	1 TSP
BUTTER	1/2 TBLSP
SALT	AS NEEDED
SESAME SEEDS(WHITE)	1/4 TSP
OIL	FOR DEEP FRYING

METHOD:

• Powder the rava and pottukadalai  in a mixer. You can even powder the pottukadalai  alone finely. My rava was bit coarse i felt and so i powdered it too.

• Dry roast the coconut and sesame seeds separately till golden brown.
• Add butter , salt and the roasted coconut, sesame seeds and the ground rava and pottukadalai.

• Knead the dough into a soft pliable dough. This will take very less water 1 to 2 tblsp.
• Cover this and keep it aside for 45 minutes.

• After that make small balls out of this and allow this to dry in at kitchen towel or a while cloth for 10 minutes.
• Heat the oil for deep frying.  Carefully drop this in oil and deep fry in a low flame till  nice golden colour.
• Drain this in a kitchen towel to absorb the excess oil.

• Rava Seedais are ready for neivedhyam. 

Note:

1. Adding pottukadalai is optional. I just added out of my own interest as the original recipe mami gave was without pottukadalai. I just added for binding.
2. But do not add more than the proportion mentioned. It will become soggy.
3. You can add 1 tsp of rice flour too instead of roasted gram dal, but if adding rice flour roast it nicely and sieve and then add.
4. Red chilli powder can be added to enhance the taste.

Technorati Tags: rava uppu seedai,krishna jayanthi recipes,rava seedai recipe,gokulashtami recipes,janmashtami recipes,Recipes using rava

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METHI PAKODA RECIPE |METHI PAKORA RECIPE

Methi pakoda is an easy and quick snack which i tried for the first time. This methi pakoda turned out well and we had this as an evening snack with hot tea on a rainy day. I have tried Methi pakoda kadhi but this is a different recipe of pakoda which i tried from a cook book. If you have Methi leaves in hand, just go ahead to make this methi pakodas.

INGREDIENTS: SERVES 3-4

METHI LEAVES	2 CUPS
BESAN |GRAM FLOUR	1/2 CUP
RICE FLOUR	1/4 CUP
SAMBAR POWDER*	1-2 TSP
JEERA POWDER	1/4 TSP
AMCHOOR POWDER	2 PINCHES
CORIANDER LEAVES	1 HAND FUL
SALT	AS NEEDED
GARAM MASALA	1/4 TSP
ONION	1
OIL	FOR DEEP FRYING

*Sambar powder can be replaced with coriander powder and red chilli powder.

METHOD:

• Wash the methi leaves and chop them roughly.
• In a wide bowl add the methi leaves and add the rice flour, gram flour, sambar powder,coriander leaves,amchoor powder,jeera,salt and garam masala.
• Add chopped onions to this.

• Add little water to this and make it to a dough consistency.
• Heat oil in a pan for deep frying. when the oil is hot, keep the flame to medium.
• Spoon in the dough in small batches into oil and deep fry them till golden brown.

• Drain excess oil in kitchen towel and serve hot with tomato ketchup.

       NOTE:

1. Adding amchoor powder lessens the bitterness of the methi leaves in the pakoda.
2. Mint leaves can be added instead of coriander leaves.

Check out my other methi leaves recipes:

• ALOO METHI
• METHI LEAVES SAMBAR
• METHI THEPLA
• METHI PULAO
• METHI MALAI MUTTER
• PANEER METHI MAKHANI
• METHI PARATHA

Technorati Tags: Methi pakoda recipe,methi pakora recipe,quick snacks recipes,Methi leaves recipes,recipes using methi leaves

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GOBI MANCHURIAN DRY |CAULIFLOWER MANCHURIAN DRY RECIPE

  Gobi manchurian dry is a easy vegetarian starter recipe, which we generally order in restaurants but due to laziness never tried at home. My daughter Varsha loves Gobi manchurian  and one day i wanted to surprise her so made this gobi manchurian, and she enjoyed a lot and asked me to make this for her lunch box one day along with vegetable fried rice. I promised her that i will do this one day for her. So let me share the recipe of this easy ,crispy vegetarian starter Gobi manchurian.

INGREDIENTS: SERVES 3

CAULIFLOWER	2 CUPS
CAPSICUM	1
ONION	2
GARLIC	5 CLOVES
GINGER	A SMALL PIECE
SOY SAUCE	1 TSP
TOMATO SAUCE	1 TSP
GREEN CHILLI	1-2
MAIDA | ALL PURPOSE FLOUR	3 TBLSP
CORN FLOUR	2 TBLSP
RICE FLOUR	1 TBLSP
OIL	FOR DEEP FRYING
SPRING ONION	FEW SPRIGS
SALT	AS NEEDED
RED CHILLI POWDER	1/2 TSP
GINGER GARLIC PASTE	1/4 TSP
SUGAR	1/2 TSP

METHOD:

• Dip the cauliflower in hot water and pat dry it. Make them into medium sized florets.
• In a wide bowl, add maida, corn flour , rice flour, red chilli powder, salt, ginger garlic paste and salt.
• Add little water to this and make it into a batter(dosa batter consistency)

• Mix the cauliflower florets to this batter and ensure that it is evenly coated.
• Heat the oil and when it is hot place the cauliflower florets dipped in batter and fry them into golden brown . Fry them in batches. Do not over load the oil pan else it will become soggy.

• Finely chop the onions, garlic, ginger and chilli.
• In a pan add 1 tblsp of oil and throw in the sugar and add the onions, garlic, ginger and green chilli.

• Cube the capsicums , i used tri colour capsicums.
• Saute them for few minutes, let it be crunchy. Add in the soya sauce, tomato sauce and salt to taste. Soy sauce contains salt.
• Add in the fried cauliflower florets. Mix well and garnish with finely chopped spring onions.

• Always serve hot.

NOTE:

1. Instead of red chilli in the batter you can add black pepper powder
2. Rice flour adds crispiness to the manchurian, so do not skip.

Technorati Tags: Gobi manchurian dry,how to make cauliflower manchurian,How to make manchurian,Indo chinese recipes,cauliflower recipes

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RAGDA PATTIES RECIPE | HOW TO MAKE RAGDA PATTICE

RECIPE FOR ALOO TIKKI

Ragda patties is the one  which i wanted to try this for a long time . I have tasted Ragda patties, a popular chaat recipe, in my friend’s place very long back and till then i have been wanting to try at home . Finally i made this last week and sharing the recipe of ragda patties today. I made aloo tikki at home and has given the recipe of Aloo tikki too.

INGREDIENTS: FOR ALOO TIKKI MAKES 5

POTATO | ALOO	2
CORIANDER LEAVES	FEW
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/4 TSP
CUMIN SEED POWDER	1/2 TSP
SALT	TO TASTE
OIL	TO SHALLOW FRY THE TIKKIS
CORNFLOUR	1TBLSP (OPTIONAL)

METHOD:

• Cook the potatoes till soft. Peel the skin of the potatoes and mash it with a fork. Add the red chilli powder, coriander powder, cumin seed powder ,salt and if needed add cornflour. Mix well and make it into a tight mixture.
• Make it into small tikkis | patties .

• Heat a tawa  and add few drops of oil. Place the patties and shallow fry on both sides. Keep it aside.

• Aloo tikkis are ready. Adding corn flour is optional. If you feel the potato mixture is not too tight just add 1 tblsp, else you can skip it too.
• Instead of shallow frying you can deep fry it too if you want to consume time.

FOR RAGDA GRAVY :

WHITE PEAS	1/2 CUP
ONION	1-2
TOMATO	1
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/4 TSP
CUMIN SEED POWDER	1/2 TSP
GARAM MASALA	A PINCH
JEERA	1/4 TSP
OIL	1/2 TBLSP
SALT	TO TASTE

 OTHER INGREDIENTS:

GREEN CHUTNEY	AS NEEDED
SWEET CHUTNEY	AS NEEDED
CORIANDER LEAVES	FEW
ONION	1
NYLON SEV	AS NEEDED

METHOD:

• Soak the white peas for 6-7 hours or overnight.
• Pressure cook this till 3-4 whistles. Chop the onions and tomatoes finely.
• In a pan add oil and add in the jeera, add the onions and fry till they become pink.
• Add in the tomatoes and cook till mushy. Add in the coriander powder, red chilli powder,cumin seed powder and garam masala.

• Cook this in alow flame for 2 minutes and add in the cooked white peas and add addin 1 and 1/2 cup of water. ( you can add the cooked water too)
• Let this boil in a medium flame for 7- 10 minutes.

• Now the gravy is ready.
• Just before serving we can arrange the ragda patties.
• In a plate, place 2 aloo tikki and pour in 2 ladle full of white peas gravy.

• Add in the sweet chutney as per your taste.
• Add the green chutney as per your taste.

• Add the nylon sev , finely chopped onions and coriander leaves on the top for garnishing.

• I personally love this chaat very much and it is quite filling too.

• This gravy can be used as a side dish for chapathi too.
• You can add ginger garlic paste in the beginning if you want.

Technorati Tags: how to make ragda patties,mumbai street food,popular chaat recipes,chaat recipes,ragda pattice recipe,how to make aloo tikki,aloo tikki recipe

Check my other Chaat recipes too:

• BHEL PURI
• MASALA POORI
• PAPDI CHAAT RECIPE

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