Crispy yummy snake guard fritters look curly and colorful. Serve this proudly and make your guest much delighted. Very simple procedure to follow with less effort and ingredients. Something different from normal cooking 🙂
Snake guard -1 long
Chilli powder-1 tsp
Turmeric powder-1/4 tsp
Gram flour-3 tsp
Rice flour-1 1/2 tsp
Cumin seeds or Ajwain-1/2 tsp crushe
1.Clean and remove inner part of the snake guard , cut in to round or semi circle as you prefer.
2.Take a wide bowl, add cut pieces and all other above mentioned ingredients mix well to get coated around all pieces evenly.
3.Heat oil in a pan and deep fry it in medium flame.
4.When it is fried golden brown transfer to the toweled plate.
5.Garnish with fried curry leaves and onion rings.
Palakkai urundai or baby jack fruit ball, spicy and delicious ball is served as an appetizer.Innovative idea with palakkai. Normally palakkai is prepared in south Indian cooking like perattal, podimas, kootu as we do with other vegetables, innovatively here we have prepared fried balls, recipe from my mother’s special mutton balls but pure vegetarian. A stepwise recipe is provided for your convenience.
Turmeric powder-1/2 tsp
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Pepper corns-1/2 tsp
Cashew nut-5 nos
Garlic-3 pods peeled
Ginger-1 inch peeled and sliced
Green chilli-4 to 5
Shallots-3 nos peeled
Coriander leaves-1 or 2 stalks optional
Freid channa dal-2 tbsp
Method to prepare:
1. Powder fried channa dal, keep it ready.
2. Heat pan with 1 tsp of oil and fry onion, garlic, green chili, and ginger. Next fry all other ingredients mentioned in” Ingredients-2″ to golden yellow you can feel the wonderful aroma of these fried spices.
3. Allow it to cool and grind to a smooth paste.
4.Boil cube cut raw jackfruit for 2 whistles. When it comes to normal temperature, drain water completely, mash it or grind carefully in a mixer for second or two, not to a fine paste.
5. Mix all 3 mixtures together with Salt.
6.Make it to a gooseberry sized ball and refrigerate for 20 minutes.
7. Heat oil in a wok and deep fry balls to golden brown.
Chettinad is famous for its specially ground spices,hot and spicy masala is the secret of every recipe. The wonderful blend of masala gives an aromatic and vibrant taste to the non vegetarian varieties. We normally do fish curry,fish fry, chilli fish etc..but rarely concentrate on fish cutlet, here is an easy way of preparing cutlet at home with simple steps. No wonder you will enjoy the taste.
Fish fillet- 100 gms (I have used sheela variety)
Potato-1 medium size
Onion-1 medium size
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
Sambar masala powder-1 tsp
Cumin powder-1/2 tsp
Ginger garlic paste-1 tsp
Bread crumbs-1 small cup (3 tbsp)
Corn flour 1 tsp
Method to prepare:
Step-1: Wash fish and bring it to boil with 1 cup of water, add salt and turmeric powder while boiling , let it boil till the fish gets opaque approximately 3 minutes.
Step-2: Discard skin and thorn from it, crumble it and keep aside.
Step-3: Boil Potato peel skin and mash it.
Step-4: Chop onion, coriander and curry leaves.
Step-5: Take a wide bowl, add crumbled fish, mashed potato, chopped onion, chopped greens, ginger garlic paste,masala powder, cumin powder, salt and chilli powder.Mix it all well, Divide in to small lemon sized balls.
Step-6 : In a small cup put the corn flour, maida,pepper and salt 1/4 tsp each, add water and dilute it to a thick milk. (I use this for coating instead of egg)
Step-7: Slightly flatten the balls with your palm,dip it in to the maida milk, immediately to the bread crumbs, make the same.
Set inside the refrigerator for 10 to 15 minutes.(This can be prepared in large amount the previous day for gathering or to pack for lunch box)
Step-8: Shallow fry the prepared cutlets,such that both the side gets cooked crispy, in medium flame.
serve with fresh cream,mint chutney or tomato sauce.
If you have a drumstick plant on your garden that symbolizes, you have a doctor at home. It is the best medicine for most of the common diseases and it is the most recommended spinach variety for all the age groups.
From the bottom of the plant to the end of the plant, every part is used for many medicinal purposes. The root, stem, branches, flowers, gum on the surface of the branches, vegetable and leaves are the raw materials for many medicines.
Surprising facts on drumstick leaves:
Drumstick increases appetite It heals the wounds inside the stomach. It Helps to reduce headache and blood diarrhea.
It purifies blood and excretes toxins out of the body. Drumstick should be taken twice a week to maintain better health.
Drumstick soup builds immunity power against joint pain, mouth ulcer, stomach ulcer, fever, and eye diseases.
The side effects caused by tablets are efficiently prevented when a person intake drumstick leaves in their food.
The swelling in hand and legs are prevented. Constipation is prevented with the help of these leaves.
Hair loss, grey hair, tiredness, eye related diseases are the symptoms of body heat. These symptoms are controlled and helps to get strong and healthy hair, if drumstick leaves are added. The juice of drumstick leaves reduces body heat.
Add ghee while frying the drumstick leaves and eat it without adding spices. It helps in blood circulation and improves the level of the pure blood in the body.
Ulundha Vadai is a very popular appetizer made in all occasions and seems deliciously appealing and ravenous to eat. Medhu Vadai normally has a crispy outer layer and spongy inner part, and this scrumptious taste which can not be explained through words.
It is just awesome to have and makes all of us happy in every situation.This is done easily with simple ingredients by all home makers, even though I feel like sharing some tricks and suggestions which I inherited from my mother, to prepare better vadai.
Urud dal-1 cup
Toor dal-2 tsp,
Toor dal help us to reduce less absorption of oil.
Raw rice- 2 tsp
Raw rice increases the crispness of outer layer.
Pepper corns-2 tsp
Green chillies-2 nos
Cumin seeds-1 tsp
Ingredients to mix with Batter:
Onion-1 big finely chopped
Curry leaves -4 twigs chopped
Green chillies-2 chopped
Coriander leaves-2 tsp chopped (optional)
Note: Soya chunk -1to 2 tbsp dry grind powder can be added if it becomes more watery(optional)
Method to follow:
Wash 3 times and soak Urad dal,Toor dal and Raw Rice for 3 hours.
Drain Water and Grind with all other ingredients mentioned above until fluffy,Sprinkle water occasionally,add Salt before you transfer the batter to the Vessel.
To check perfect consistency drop little batter in a bowl of water,the batter floats on top like a ball as you drop, without any disperse of batter.
Refrigerate for 3o minutes, wet your hand and mix the batter by beating it well from the bottom this helps the Vada becomes more fluffy.
Add all chopped Ingredients and mix it once again.
Heat oil in a wide pan ,wet your hand take a small ball of batter, press it in the middle to make a hole, this helps to puff up and even distribution of heat to cook inside.
Turn and cook both the side,drain oil,transfer and serve with chutney or Sambar.
This makes them a great option for quick meals, vibrant stir-fry s and simple soups. When it comes to variety, usually the lighter the colour of oyster mushroom, the more subtle the flavour.
Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they’re low in calories.
Mushroom chilli fry:
Oyester Mushroom-100 gms
Ginger Garlic Paste-1 tsp
Chilli paste -1/2 tsp
Wash and separate mushroom bunches,spread in a clean paper for extra water to observe.
Mix all given Ingredients allow it to set for 10 minutes.
Heat oil in a wide pan place mushrooms scatteringly and fry till crisply cooked.
Spinach vada is very special, because of its healthy and nutritious greens and dal added to give crispy and yummy to bite, comparatively soft and crispy with other varieties.Normally vada is liked by all, it can be made out of vegetables like cabbage, mint and chopped onions also tastes great. Aroma with mild spices as Fennel seeds and Cumin seeds, or heavy spices like cloves and cinnamon, Garlic,chopped Ginger flavoured are done according to our preference.This can be served with Lunch,Breakfast and as supper.
INGREDIENTS: serves 15 to 20nos
Channa dal – 1/2 CUP
Toor dal -1/4 CUP
Spinach – 1bunch
Fennel seeds-1/2 tsp
Turmeric powder 1/4 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Curry leaves 4-5
Oil for deep fry
Soak the Channa dal and Toor dal for 2 hours.
Drain the water and grind this along with red chilli, salt, fennel seeds,cumin seeds, garlic and asafoetida.
Grind them coarsely.
Add turmeric powder, garam masala powder, chopped onions and finely chopped and cleaned spinach to this.
Mix it nicely with hand, so that ground dal and greens mix together to hold as balls. Take a portion of batter and flatten this with hands.
Normally keerai vadai is slightly bigger than the regular masala vadai.
Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.
Flip it after few minutes and cook in a medium flame.
Do not keep the flame too high,the inner side will not get cooked.
Do not keep it too low also. It will make the vadai soggy.
When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.
Note: You can add few spoons of water if you need while grinding.
Remember we have water in spinach and chopped onion, so better grind without water.