VAZHAIPOO VADAI

VAZHAIPOO VADAI

VAZHAIPOO VADAI

INGREDIENTS:

Vazhaipoo/Banana flower               - 1

Bengal gram or matar dal               - 1 cup

Onion                                               - 1

Green chilies                                   - 2

Ginger garlic                                   - 2 tsp

Cumin seeds                                    - 1 tsp

Fennel seeds                                   - 2 tsp

Turmeric powder                           - 1/2 tsp

Asafoetida                                      - 1/4 tsp

Curry leaves                                   - 2 tsp

Coriander leaves                            - 3 tsp

Salt                                                 - to taste

Oil                                                  - for deep frying


METHOD:


Wash and soak bengal gram  OR matar dal for 2 hours.Drain water completely and coarsely  grind it along with turmeric powder, and fennel seeds.


Chop banana flower thin..


Add onion,chopped banana flowers,green chilies,ginger garlic, cumin seeds,asafoetida,curry and coriander leaves with salt to your taste and mix well to form a thick dough.

Take frying pan add oil for deep frying..

Make small balls with dough and press it in the center to get the vadai shape..

Deep fry in the oil until golden brown.

Serve hot with any chutney.

LEMON RASAM

LEMON RASAM

LEMON RASAM

INGREDIENTS:

Lemon                       - 1 

Toor dhal                  - 1/2 cup

Water                         - 2 cups

Turmeric Powder      - 1/2 tsp

Chilly Powder            - 1 tsp

Green Chilly              - 1

Shallots                     - 2

Garlic cloves             - 2

Mustard Seeds          - 1 tsp

Cumin Seeds             - 1/2 tsp

Curry Leaves             - 1 sprig

Dry Red Chilly          - 1

Asafoetida                 - 1/4 tsp

Coriander Leaves      - 1 tsp

Salt                            - to taste

Oil                  - 1 tsp

METHOD:

Pressure cook toor dhal mash and set aside.

Cut it remove the seeds and squeeze the juice including the pulp.

Add in the Salt, Turmeric Powder, Chilly Powder and mix with Water.

Add slit the Green Chilly

Take a frying pan add oil, when hot

Add the Mustard Seeds,  Cumin Seeds, dry red Chilly, Garlic, crushed shallots Asafoetida and Curry Leaves.

Add the  Lemon juice mixture and cooked toor dhal

When it boils check for sourness if very sour add a pinch of Sugar.

Garnish with Coriander Leaves.

RED BEAN BUN

RED BEAN BUN

Hi!!!!!!!!   Its my 150th post in this blog.... Thanks friends for encouraging me to reach this level..... You all helped with your compliments and critics...

Red Bean Bun with filling

MAKING OF RED BEAN PASTE FOR FILLING:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

Filling is ready now...


MAKING OF BUN

Red Bean Bun

INGREDIENTS:

High protein flour                            - 300 gm 

Plain flour                                       - 100 gm 

Caster Sugar                                   - 30 gm 

Milk                                                 - 220 ml 

Salt                                                  - 1/4 tsp 

Yeast                                                - 1 tsp 

Baking powder                                - 1 tbsp

Butter                                             - 30 gm

MAKING OF BUN

Sift flour, salt and yeast in a mixing bowl.

Add milk gradually knead well..

Add butter and knead till dough is elastic.

Cover with a piece of damp cloth to avoid surface drying.

Keep it till it raises double in size.

Transfer dough onto a slightly floured surface.

Knead for a while and divide dough into 12 portions.  

Shape into balls.  

Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste.

Cover with cloth and let rise for another 30 mins.

Brush with egg wash and sprinkle on some sesame seeds if desired.

Bake in a preheated oven at 180 degree for about 20 mins.  

Remove from oven to let cool on a wire rack. 

CHICKEN MOMOS [ TIBETAN RECIPE ]

CHICKEN MOMOS [ TIBETAN RECIPE ] 

I have given the chicken momos recipe here .. its really a healthy food ...its a steamed food with less oil.. simple and easy to make but very tasty to eat.... Vegetarian can avoid shredded chicken and add vegetable like  mushrooms, carrots,cabbage, capsicum etc.and  of course no potatoes...

Chicken Momos

INGREDIENTS:

All purpose flour                                         - 300 gms

Shredded chicken                                       - 150 gms

Ginger & Garlic paste                               - 1 tbsp

Onion                                                          - 3 

Tomatoes                                                    - 2 

Cabbage                                                     - 50 gms

Green Chillies                                            - 2

Coriander leaves                                        - 2 tbsp

Soya Sauce                                                 - 1 tsp

Vinegar                                                       - 1/2 tbsp

Salt                                                             - to taste

Oil                                                              - 1 tsp

Water                                                          - 1 cup

METHOD

Cook chicken with salt and  shred chicken. 

Chop onions, tomatoes, cabbage, and green chillies.

Take a frying pan when hot 

Add 1 tsp of oil and saute chopped onion when transparent

Add ginger & garlic paste, saute well till the raw smell fades..

Then add chopped tomatoes when done.

Add shredded Chicken saute well .

Add cabbage and green chillies  and saute well.

Add soya sauce and vinegar to it.

Add coriander leaves and keep aside.

Let it cool..

Make a dough with all purpose flour salt and water and make equal sized balls which should form equal round shapes.

Stuff with fillings prepared  and close with your fingers.

The top part should be crowned.

Now place them inside steamer and steam for 10 minutes.

Remove them and serve with chilli sauce and tomato ketchep.

CHILLI BREAD

CHILLI BREAD

Chili bread and tasty Breakfast recipe and good for rainy evening also... just few minutes to cook but can get appreciation from children to adult... I cook this as lunch box recipe too.....

Chilli Bread

INGREDIENTS:

Any bread                            - 5 slices

Onions                                 - 1 big

Tomatoes                             - 1 big

Green chilli                            - 1

Chilli Powder                        - 1 tsp

Salt                                      - to taste

Mustard Seeds                    - 1/4 tsp

Cumin Seeds                       - 1/4 tsp

Oil                                       - 1 tsp

Coriander leaves                 - 2 tbsp

METHOD:

Toast the bread slices and cut them into small cubes.

Take a frying pan add oil to it.When hot..

Add the mustard seeds and cumin seeds when splutter.

Add the onions saute till transparent.

Add  tomatoes saute well.

Add the chilli powder, salt and the green chilies.

When the tomatoes are well mashed.

Add in the bread cubes and mix well.

See that all the bread cubes are coated with the masala.

Remove and garnish  with the coriander leaves and tomatoes cut lengthwise.

If interested can add vegetable like carrot capsicum and peas cook them separately and add it before adding the bread slices....

COCONUT RICE

 COCONUT RICE

COCONUT RICE

INGREDIENTS:

Cooked Rice                      - 1 Cup

Fresh Grated Coconut      - 1/4 Cup

Cashew                              - 12

Red Chillies                       - 3

Mustard Seeds                   - 1 tsp

Urad Dal                            - 1 tsp

Chana Dal                         - 1 tsp

Curry Leaves                     - 2 sprigs

Oil                                      - 2 tbsp

Salt                                    - to Taste


METHOD:

Take a cup of cooked rice.

Spread on a plate and set aside to cool.

Take a frying pan, heat the oil.

Add mustard seeds when splutters.

Add urad dal and chana dal.

saute till golden brown.

Add the cashew nuts.

Saute till the cashew turns golden brown.

Add split red chillies and curry leaves.

Turn the heat to low.

Add freshly grated coconut and saute well.Add salt and mix well.

Cook in medium heat, saute well till coconut turns light brown.

Add rice and mix well.

Serve warm with papad.

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

INGREDIENTS:

Lady's finger chopped     - 1 cup

Grated coconut                - 1/4 cup
  
Onion                               - 1/2 cup 

Mustard seeds                 - 1/4 tsp

Cumin Seeds                   - 1/4 tsp

Green Chilly                   - 2

Curry Leaves                  - 1 sprig

Oil                                   - 3 tbsp

Salt                                 - to taste


METHOD:

Chop Lady's finger to thin slices.

Chop onion, green chilli and grate coconut and set aside

Take a frying pan,heat the oil. 

Add mustard and cumin seeds.when splutter add curry leaves 

Add chopped Lady's Finger saute well till lady's finger separates. 

Then add salt ,onion and mix well.

Cook covered for about 10 minutes in a low flame saute it.

Add grated coconut saute well.

Serve with rice.