Snake gourd fritters

Snake gourd fritters:

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 🙂

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Ingredients:

Snake guard -1 long

Salt-1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Gram flour-3 tsp

Rice flour-1 1/2 tsp

Curd-2 tsp

Cumin seeds or Ajwain-1/2 tsp crushe

Method:

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.

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3.Heat oil in a pan and deep fry it in medium flame.

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4.When it is fried golden brown transfer to the toweled plate.

5.Garnish with fried curry leaves and onion rings.

Snake guard fritters
Snake guard fritters

 

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Palakkai urundai / Baby jack fruit balls

Palakkai urundai / Baby jack fruit balls:

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.

Baby jack fruit balls
Baby jack fruit balls

Ingredients-1:

Palakkai-200 gms

Salt-1 tsp

Turmeric powder-1/2 tsp

Ingredient-2:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Pepper corns-1/2 tsp

Cloves-3 nos

Cinnamon-1/2 inch

Elaichi-1

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

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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.

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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.

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6.Make it to a gooseberry sized ball and refrigerate for 20 minutes.

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7. Heat oil in a wok and deep fry balls to golden brown.

Baby jack fruit balls
Baby jack fruit balls

 

Fish cutlet

Fish cutlet:

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 cutlet
Fish cutlet

Ingredients:

Fish fillet- 100 gms (I have used sheela variety)

Potato-1 medium size

Onion-1 medium size

Coriander,curry leaves-fistfull

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)

Maida-1 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.

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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.

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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)

11423954_906037126104565_1909936458_oStep-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.

Recipe courtesy –  Manu srinivasan.

 

Murunga keera vadai

Murunga keera vadai: (Drumstick leaves vada)

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.

Murunga keera vadai
Murunga keera vadai

 

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.

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Ingredients to prepare:

Drumstick leaves-1 cup firmly packed

Toor dal -1/2 cup

Channa dal-1/4 cup

Chilli-3 to 4 nos

Fennel seeds -1/2 tsp

Cumin seeds – 1/2 tsp

Pepper corns-1/2 tsp

Ginger-1 inch skin peeled

Garlic-4 nos peeled

Garam masala powder-1/2 tsp optional

Onion-1 big finely chopped

Salt-1 tsp

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Method to prepare:

1.Wash and soak toor dal and  channa dal  soak for 2 hours, and soak red chilli fennel seeds,cumin seeds and pepper corns separately in little water.

2.Drain out  water from dal , first grind the soaked spices with ginger and garlic, then add soaked dal to it, grind roughly not to a fine paste.

3.Remove stalks from drumstick,wash and drain water completely.

4.Add this greens and finely chopped onion to the dal mixer, add salt and mix it well with your hand so as to blend altogether.

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5.Make it to a lemon sized balls , slightly press with your palm .

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6.Heat oil in a wok, deep fry the patties to a crispy vada.Cook in medium flame so the vada gets cooked inside well.

 

 

Ulundha Vadai/Methu Vadai

Ulundha Vadai/Methu vadai:

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.

Ulundha Vadai
Ulundha Vadai

 Ingredients:

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.

Asafoetida/Hing-1/2 tsp

Pepper corns-2 tsp

Green chillies-2 nos

Cumin seeds-1 tsp

Salt-3/4 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.

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Oyester Mushroom Chilli fry

Oyester Mushroom Chilli fry:

Oyester fry
Oyester fry

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

Salt-1/4 tsp

Method:

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.

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Drain oil and serve as starter.

Keera vadai

Keera vadai:

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.

Keera vadi, google image
Keera vadi, google image

 

INGREDIENTS: serves 15 to 20nos

Channa dal – 1/2 CUP
Toor dal -1/4 CUP
Spinach – 1bunch
Fennel seeds-1/2 tsp
Cumin seeds-1/2tsp
Turmeric powder 1/4 tsp
Salt-1 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Garlic-4 pods
Curry leaves 4-5
Oil for deep fry

METHOD:

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.

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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.

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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.