RASA VADA

An left over recipe. Easy to make and wonderful evening snack.

We need vada. In this recipe have used ulundu vada.

Make rasam . Allow it to boil and then add vada .Boil for few mts and soak it for 15 to 20 mts and then have it.

Watch “Tasty curd rice கோயில் தயிர் சாதம்   easy lunch box recipe” on YouTube

https://youtube.com/shorts/1UVvFtBIrL4?feature=share

Banana flower vada/Vazhapoo vada.

Vazhapoo vada is very tasty and crispy delicacy. It is rich in fibre,VitA,vitB,Vit E Iron. And very good for uterus. This is also diabetic friendly food.

Ingredients:

Banana flower chopped….1 cup

Bengal gram….250gms

Red chillies…6 to 8 nos

Garlic….8 pods

Hinge 1/2 tsp

Coriander leaves chopped…1 tbs

Fennel seeds….1 tbs

Salt as required.

Oil for frying.

Grind all these coarsely .

Clean banana flower.Remove brown color petals.From small flower bunch remove plastic like object then remove the head like portion too.Now put in chopper or put in pulse mode in mixi jar.

Rinse the Bengal gram dhal and soak with redchillies,garlic pods and drain the water.Grind it if needed add1 or 2 tbs of water.

Method

Now to the coarsely grinded batter add chopped onions, coriander leaves,curry leaves, salt and hinge.

Mix well.

In a kadai add oil and heat it.

When hot add a small bit of batter into oil. It should rise gradually. This is right.Fry vadas till golden brown and flip the other side and fry till golden brown.

Take a small portion and make it as a ball. Then press as vadas.

It will be crispy and very tasty. Can serve with chutney or sauce.

Watch “மொரு மொரு வாழைப்பூ வடை | Tasty crispy banana flower Vada | Vazhai Poo Vada in Tamil” on YouTube

TIFFIN SAMBAR without DHAL with MINI IDLI

There are many varieties of sambar today I’m going to share a sambar without dhal.A very tasty sambar.

• 

To grind

Tomatoes…..6Nos

Garlic…….4pods

Green chillies…4slit

Small onion…10nos

Oil…1tbs

Method

1.In a pressure or cooker pour oil.Add onion to it

2.Add green chillies,tomatoes and garlic to it.

3.Fry a little.

4.Add 1cup water

5. Keep it for two whistles.

• 

6.Keep the excess water aside.

7.Grind the mixture to a paste.

Now for the gravy

Ingredients

Fenugreek ….1/8tsp

Cumin seeds…..1/4tsp

Mustard and urad dhal…1tsp

Red chillies….1or 2

Turmeric powder…1/2tsp

Curry Leaves

Small onion……15chopped

Hing
Besan flour…..2or 3tbs add water to make it a paste

Sambar powder….2tbs

Salt

Oil

1.Put oil in a pan add fenugreek,cumin seeds, mustard and urad dhal.

2.Now add chopped onions,curry leaves

3.Add the water which is kept aside.

4.Boil for few minutes and then add the grinded paste.

5.Then add sambar powder,salt and besan paste allow it to boil

6.Finally add coriander leaves.

Optional can add a piece of jaggery now.

For serving.

In a bowl keep mini idli and then pour sambar over it.Add a dash of ghee to enhance the taste.

Watch “பருப்பு இல்லாத சாம்பார்/மினி  இட்லி சாம்பார்/Sambar without dhal/Mini Idly sambar” on YouTube

TOMATO THOKU/THAKALI THOKU

An easy side dish for idli, dosa and chappathi.

Ingredients:

Tomato……..4 to 6

Onion……..2

Curry leaves few

Garlic few pods

Seasoning

Oil

Turmeric powder….1 tsp

Chilli powder……..1 to 2tsp accdg to taste

1.In a kadai put oil.

2.Add seasonings then Curry leaves,onion and garlic and fry a little.

3.Now add chopped tomatoes to it.

4.Now add turmeric powder,chilly powder and required salt.

Keep stirring in between till tomato becomes mushy and it leaves the sides of the pan.

JAMUN MIX KOFTA CURRY/ ROTI SIDE DISH

KARTHIGAI PORI/PUFFED RICE SWEET.

During festivals we use puffed rice for neivedyam. Especially for KARTHIGAI this is a must.

• Ingredients:
• Puffed rice/Pori….3 to 3.5 cups
• Jaggery…..1 cup
• Ghee…..1 Tbs
• Cardomom powder

Method:

1. In a pan first add jaggery add very little water and allow it to melt.Filter the dirt.
2. Again keep the jaggery and boil it
3. 
4. The consistency should be single string.Another tip is that when u put in a plate of water it should not dilute.you roll it in your hand it will become a ball.
5. 
6. This is the right time to add puffed rice. Add it quickly and add the whole of it.Low the flame and mix it well.Now if you want add coconut bits add now.
7. 
8. Now add elaichi powder and1 TSP ghee.
9. You can have it as such or rub ghee in your palms and make as balls.
10. 
11. 

SOYA CHUNKS FRY

Soy is full of polyunsaturated fats,proteins and omega 3 fatty acids.They are also rich in calcium and iron while providing no extra sugar or sodium to the body. It enables faster muscle building and metabolism.Soak 1 cup of soya chunks in 21/2 cups of boiled water and then rinse them in cold water after they soften.Ingredients

• Corn flour…….2 TBS
• Chilli powder…1 TSP
• Salt………1 TSP
• Turmeric powder…1 TSP
• Coriander powder..2 TSP
• Marinate the above ingredients and keep it for 10 mts.

Can deep fry but I fried in non-stick pan.Can serve with rice or roti.

MULTI LEGUMES CURRY

Legumes are rich in protein. This is a healthy receipe.Soak the legumes for 6 hrs.

Ingredients:

• Channa dhal…..1 cup
• Broad beans …..1/2 cup
• 
• Soyabeans…..1/2 cup
• Green peas….1/2 cup.

You increase or decrease the quantity as per your requirement.

• Onions chopped…..1/2 cup
• Tomato chopped……1/2 cup
• Chilly powder……….1 to 2tsp
• Ginger garlic paste..1/2to 1tsp
• Oil….2 tbs
• Vegetable masala…1 tbs.(optional)
• Salt as required
• Coriander leaves chopped 2 tbs
• 

Method:

1. In a pressure pan add oil.When heated add chopped onions fry a little with a little salt
2. When onion translucent add chopped tomatoes when it turns mushy add turmeric powder,chilly powder, vegetable masala and balance salt.
3. 
4. Now add the legumes to it.And add required water for it. Allow it for 4 whistles.
5. 
6. When pressure releases add coriander leaves.

Serve with chappathi or roti.

Optional if you don’t have these legumes can combine any two or more legumes of your choice.

KEERAI KUZHAMBU

I have shared many KEERAI recipes.

Today it is KEERAI kulambu.

Ingredients:

Oil……1 TBS

Garlic….4 pods

Green chillies….2 to 3

Shallots…….10

Tomato……1

Keerai…..350 gms

Sambar powder…..2 TSP

Salt as needed

Turmeric….1/2 TSP

Mustard seeds….1/4 TSP

Urad dhal….1/2 TSP

Cumin seeds….1/4 TSP

Red chillies….2

Toor dhal..cooked 1 cup

Curry leaves…..few

Method:

• In a kadai put oil. Add chopped onions, garlic and tomato.
• 
• Saute it
• Add arai keerai and fry it.
• 
• Add water to it.
• When it gets cooked add sambar powder and required salt.
• Finally add cooked dhal.
• 

In a pan add 1 TBS oil.add mustard seeds when it splutters addurad dhal.

Add cumin seeds, add red chillies,curry leaves.

Now add the seasonings to the gravy.

LADIES FINGER CURRY/ OKRA COCONUT MILK CURRY.

There are different recipes with ladies finger. This curry is prepared with coconut milk.

Ingredients:

• Onion…….2 nos
• Tomato….2 nos
• Ladies finger…250 gms
• Oil …….3 TBS
• Coconut…1/2
• Ginger…..a small piece
• Turmeric powder…1/2 TSP
• Coriander powder…1 TBS
• Chilli powder…3/4 TSP
• Curry leaves
• Coriander leaves.
• Mustard seeds….1/4 TSP
• Urad dhal……1/2 TSP
• Oil
• Green chillies ..2
• Ginger garlic paste ….1/2 TSP

Extract milk from coconut twice.

Keep them separate.

Method

1. Put oil in a kadai.when mustard seeds splutters add urad dhal.
2. Now add curry leaves,onion,green chillies,ginger garlic paste and fry a little then add tomatoes when half done add ladies finger.
3. 
4. Allow it to cook after adding turmeric powder,chilli powder, coriander powder and salt.
5. 
6. Add second extract of coconut milk.when it gets cooked add first extract milk.Dont allow it to boil
7. When done remove from fire after adding chopped coriander leaves. Serve with rice.
8.